I was invited to go and have a chat with some lovely people on Dubai Eye Radio today (about food blogs), and realised with an hour before leaving time that I probably shouldn’t turn up empty handed. So, I grabbed a ramshackle bunch of ingredients out of the cupboard and threw them together.
The recipe is quite formulaic – I make this kind of thing for the kids all the time now. You will find it is quite similar to many of my cupcake or muffin recipes already on here. But, the garam masala adds a nice little kick. If I hadn’t been making enough for the kids too, then I probably would have used a dash more black pepper to spice them up a bit.
As usual, it’s gluten free, casein free and even sugar free (except if you frost it).
- 2 cups self raising flour (Doves Gluten Free blend)
- 1/2 cup vegetarian ghee or margarine
- 2 eggs
- 1/4 cup soy milk
- 1/2 cup date paste
- 1 tsp garam masala*
- pinch salt
- 1/2 tsp cinnamon
- squeeze lemon juice
- Preheat oven to 180°C (375°F), then in a large bowl, beat the eggs and ghee until smooth, then add the date paste and lemon juice, continuing to beat well until nicely combined.
- Sift dry ingredients, and add alternating with soy milk until all nicely integrated, then spoon into cupcake pans in an ovenproof muffin pan.
- Cook for 15-20 minutes, or until golden brown and springy but firm.
I frosted a few with a mix made of a couple of teaspoons of soy yoghurt, a squeeze of lemon juice, a pinch of cardamom and icing sugar.
Regarding flour – I’m not sponsored by doves or anything – it is just by far the closest to normal wheat flour that I have found. You can mix your own flour from other flours – I find that teff and brown rice flour (and if you like a denser flavour, then buckwheat) are probably the best for cakes and biscuits. Remember you will probably need to add a gluten replacement like xantham gum, and some baking power if you are mixing your own.
*Garam Masala is a mixed spice, and varies from country to country, and even region to region. I use a mix that contains coriander, cumin, cinnamon, star anise, cloves, nutmeg, black pepper and cardamom. I added a little extra cinnamon for benefit of the kids – it probably didn’t need it.