is that icing you made not use any margarine/fat? if so could you post itOriginally Posted by vheogl
I just made these and they were pretty good. I skipped the whole egg replacer thing (imo egg replacement is rarely ever needed) and made it gluten free with a mixture of flours, i also stuck a little cinamon in the mixture which added a nice little extra kick. Then i baked them in baby bundt tins. They turn out really doughnutty and were delicious topped with some cinamon and icing sugar.
It wasn't icing as such i just mixed up some cinamon and icing sugar and springled it over. Was much nicer than icing, way less sickly.Originally Posted by veg*nrunner
is that icing you made not use any margarine/fat? if so could you post it
Almond milk shouldn't make a difference. I used a mixture of rice milk and water because i ran out of soy milk. You probably over cooked them or didnt add enough liquid. Make sure the mixtures kind of like a sponge cake consistancy then bake for 10-15 minutes and check them then by sticking a knife/tooth pick in and see if it comes out clean, if it does they're done. Also what flour did you use? And did you use egg replacer? I find both of those can have an effect on the end result.Originally Posted by wildtigercubs
I think I may have overcooked my first batch a little They were a little tough like a scone and a bit like bread instead of cakey, so I'm leaving the next lot in a bit shorter, I hope they taste better than the one I'm crunching through now (I'm usually a pretty okay cook, not sure where I went wrong, although I did use almond milk instead of soy cause I'm soy allergic).
The self raising flour shouldnt really have an effect seeing as the recipe uses baking powder anyway. I'd take a wild guess and say it's the egg replacer. I've had a few people use recipes i've had no problem with, who used egg replacer and commented that the end result is very dry and tastes a little odd.Originally Posted by wildtigercubs
I used normal flour (although I did use 1/2 cup self raising cause I stuffed up my first batch talking to my kids) so maybe that was the problem. I also used orgran egg replacer. The 2nd lot I didn't cook for as long but they were still very dry and ickish. The kids LOVED them though-lol. Next time I'll buy more flour and give them another go and hopefully they'll turn out a bit better.