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Breakfast Bombs - Orgran


  • Cook Time: 20m
  • Total Time: 25m

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Ingredients

  • 1/2 cup & 1 tbs. & 2 tsp. warm water (150ml)
  • 2/3 cup & 1¼ tbs. maize corn flour (100g)
  • 1/2 cup rice flour (80g)
  • 1/4 cup Orgran GfG - Gluten Substitute (40g)
  • 4 level tbs. potato starch (40g)
  • 4 tbs. vegetable oil
  • 2/3 cup raw sugar (150g)
  • 1/2 teaspoon salt (2g)
  • 2 fresh eggs (lightly beaten)
  • 2 tbs. milk powder
  • 1/2 cup sultanas (45g)
  • 1 large finely grated carrot
  • 4 heaped tsp. gluten-free baking powder (16-20g)
  • 1 teaspoon cinnamon

Method

  • Preheat oven to 180°C (355°F)
  • Grease muffin tray
  • 1. Combine all dry ingredients into a bowl.
  • 2. In another bowl, mix carrot and oil together.
  • 3. Add to the dry ingredients and mix well.
  • 4. Add warm water to beaten egg and mix well.
  • 5. Pour this mixture into the dry ingredients, carrot & oil mixture and stir until almost blended.
  • 6. Divide the mixture among the 12 muffin cups, fill the cup about ⅔ full.
  • 7.Place in oven and bake for approx. 15-20 minutes, or until bombs are well packed in the centre and springy to touch.
  • 8. Remove from tray onto a cooling rack.
  • 9. Serve the bomb warm or at room temperature.
  • 10. The bomb are best eaten on the day they are made, but the can be stored in an airtight container