Ginger and Caramel Buns

Posted on

by Jules_GastroRD

Ingredients

100g Low fat dairy free margarine (soft)

100g  Soft brown sugar

150g Rice Flour

125g Caramel soya dessert (wheat, dairy, egg + gluten free)*

3 teaspoons baking powder (gluten free)

1 teaspoon of ground ginger (check wheat free)

Cane sugar granules.

Method

Weigh out ingredients into a bowl.

Using an electric whisk, mix the ingredients till the batter is pale.

Spoon into cases (paper or silicone)

Sprinkle over cane sugar granules.

Cook in the oven for 20 minutes at gas mark 6/200°C or moderately hot.

Makes approximately 12 small buns.

(per 100g column 1, per bun column 2)

Energy Kcal                           289                            129

Fat    g                                      9.3                                 4.2

Carbohydrate g                    55.9                               25.0

Protein      g                              6.7                               3.0

Suitable for gluten free, dairy free, egg free, LOFFLEX diets

*For FODMAPs diet exchange soya pudding for one egg, if soya is not tolerated and gluten free flour mix can be used instead of rice flour.

*For LOFFLEX diet, remember – don’t eat too many!!! These are low fat but the number of buns you eat will increase the total fat you consume! 🙂

©Jules_GastroRD Jan 2012

Published by

Jules_GastroRD

I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

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