A member of the Swank & Roche HQ, got baking over the weekend and have sent us their recipe to share with you all.
Here what she had to say....
When making these, I realised we had no eggs, which wasn't promising but surprisingly
they turned out great.
What you will need:
1 x Punnett of Blueberries
(you can substitute with other berries if you prefer or even use frozen berries)
1 cup of Self-Raising Wholemeal Flour
3/4 Cup of Raw Brown Sugar or 3 Table Spoons of Honey
A Pinch of Salt
3/4 cups of Freshly Squeezed Orange Juice
3 Drops of Natural Vanilla Essence
1/4 Cup of Melted Butter
1 Cup of Rice Milk
Preheat your oven to 180°.
Prepare your oven trays, you can use muffin trays or use a loaf tin - which ever you prefer the shape of your cake to be! Make sure you grease the tray with a small amount of butter, very sparingly. This will prevent your mixture sticking to the tin.
Mix all of your dry ingredients together and make a well in the centre. Slowly, add wet ingredients one by one and stir.
Pour the mixture in the tin and then add blueberries (I don't like adding the fruit when I am mixing, the colour from the fruit tends to discolour the mixture). Gently push the blueberries into the mixture.