Tasty treats from Flora Shedden. Find out from Flora what her techniques and ingredients are for making this delicious dessert.
20 minutes
15 minutes
Easy
12
Step 1
Preheat the oven to 180C. Line a muffin tray with paper cases.
Step 2
In a bowl measure out the sunflower oil. Add the eggs and the Protein 22 and whisk together.
Step 3
Add the flour and the caster sugar and whisk together again until smooth.
Step 4
Next gently fold in the sesame seeds and the raspberries so as not to break the fruit up too much. Spoon a couple of tablespoons of the mixture into each case. Sprinkle a generous amount of caster sugar on top of each muffin and add a few sesame seeds.
Step 5
Bake for 15 minutes or until golden brown and lightly cracked on top. Store in an airtight container for up to 3 days.
120ml sunflower oil
2 eggs
150g Graham’s the Family Dairy Protein 22 Raspberry
180g self raising flour
180g caster sugar, plus extra to decorate
2 tbsp sesame seeds, plus extra to decorate
150g fresh raspberries
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
