½ cup & 1 tbs. & 2 tsp. warm water (150ml)
⅔ cup & 1¼ tbs. maize corn flour (100g)
½ cup rice flour (80g)
¼ cup Orgran GFG (40g)
4 level tbs. potato starch (40g)
4 tbs. vegetable oil
⅔ cup raw sugar (150g)
½ tsp. salt (2g)
2 fresh eggs (lightly beaten)
1 Cup Rice Milk
½ cup sultanas (45g)
1 large finely grated carrot
4 heaped tsp. gluten-free baking powder (16-20g)
1 tsp. cinnamon
Preheat oven to 180°C (355°F)
Grease muffin tray
Combine all dry ingredients into a bowl.
In another bowl, mix carrot and oil together.
Add to the dry ingredients and mix well.
Add warm water to beaten egg and mix well.
Pour this mixture into the dry ingredients, carrot & oil mixture and stir until almost blended.
Divide the mixture among the 12 muffin cups, fill the cup about ⅔ full.
Place in oven and bake for approx. 15-20 minutes, or until bombs are well packed in the centre and springy to touch.
Remove from tray onto a cooling rack.
Serve the bomb warm or at room temperature.
The bomb are best eaten on the day they are made, but the can be stored in an airtight container