I have been perfecting this recipe for weeks now. Most of the previous attempts although tasty were too dense like most gluten free breads seem to be. The combination of having a nice wet mixture and the Kefir makes it really fluffy. If you do not have Almond Milk Kefir then use buttermilk or sour cream (a cultured product!).
I want these as snacks for my kids so I wanted to use natural sugar (containing all the other nutrients needed to digest and utilise the sugar)
4tbs Coconut oil
1 tbs Coconut Butter
4 tbs Almond Milk Kefir
2tbs Honey/Maple Syrup/Coconut Nectar
3 drops Banana essence
3 drops Vanilla essence
1 Cup Gluten Free Biscuit and Baking Flour
1/2 cup Almond Meal (Almond flour, ground Almond- meal can be wet or dry)
2 tbs Buckwheat Flour
1tsp Baking powder
1/2 tsp Pink Himalayan salt
Hand full of raisins/dates
Handful Raw cacao nibs/chocolate chips/sesame seeds/coconut crushed nuts (choose from the list)
Heat the oven to 180 degrees.
Mix the wet ingredients together till smooth and blended with a k-beater. Mix in dry ingredients (except added extras) and then add your last ingredients. Mix through.
I like to use these silicon mini muffin pans. Then bake them fo between 15-20 mins or till risen and golden brown. Allow to cool and enjoy!
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HKD$150 (Approx USD $19 GBP £12 AUS $20)