have a christmassy tea time treat!

{ gluten-free mini cinnamon rice gugels }

'Bolo de Arroz', the portuguese rice muffin, ocasional replacement for a Pastel de Nata as a side for an espresso or a meia-de-leite, was the inspiration behind these mini gugels. I have spiced up the original recipe up and made it totally gluten and lactose free! Mini lemony cakes, with a texture similar to that of madeleines, they are the perfect as a coffee or tea-time treat and for sharing with friends!

I feel like I owe each of my readers an apology for being so idle! I have been cooking and baking just as much as usual, and I even have some nice things to share with you from my birthday, but life has a way of getting in the way - sometimes in a good way! So please, be patient with me and give me another shot! I have been developing some new gluten-free cake recipes too, and it will take some time until I feel confident enough about them to share them! These cakes turned out really nicely, hence here they are, so that you can make some for your tea this coming weekend. And fear not the fact that Christmas - and all the food it brings - is around the corner. These are totally guilt-free and they still taste just like Advent time!

Mini Bolos de Arroz com Canela, sem glúten
uma receita que sabe a Natal!
para um tabuleiro de 24 mini gugels

(ingredientes secos)
4 c. sopa de farinha de arroz
2 c. sopa de farinha de milho
1 c. sopa de farinha maizena
2 c. sopa de açúcar amarelo
1 c. sopa de açúcar branco
1/2 c. chá de fermento
1/4 c. chá de bicarbonato de soda
1 c. chá de canela
raspa de 1/2 limão
uma pitada de raspa de gengibre
uma pitada de aniz
uma pitada de sal

(ingredientes líquidos)
1 ovo
2 c. sopa de óleo vegetal
2 c. sopa de leite de soja
1 c. chá de xarope de baunilha
1 c. chá de golden syrup

Peneirar todos os ingredientes secos para uma taça grande, misturar bem.

Bater o ovo separadamente, com uma batedeira.
Utilizando um fouet ou uma espátula, incorporar os ingredientes líquidos nos ingredientes secos, misturando tudo muito bem.
Pré-aquecer o forno a 180ºC. Untar um tabuleiro para mini-gugels e polvilhar com farinha de milho. Com a ajuda de uma colher de chá, distribuir a massa pelas forminhas.
Levar ao forno cerca de 10 minutos. Retirar do tabuleiro e deixar arrefecer. Polvilhar com açúcar em pó.


Mini Cinnamon Rice Gugels, gluten-free
a recipe that tastes like Christmas!
for a 24 mini-gugel baking tray

(dry ingredients)
4 tbsp rice flour
2 tbsp corn flour
1 tbsp cornstarch
2 tbsp light brown sugar
1 tbsp regular sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
zest of 1/2 lemon
a pinch of ginger
a pinch of anise
a pinch of salt

(liquid ingredients)
1 egg
2 tbsp vegetable oil
2 tbsp soy milk
1 tsp vanilla syrup
1 tsp golden syrup

Sift all dry ingredients to a big bowl.
Beat the egg sepparately with an electric hand mixer.
Using a spatula or a wire whisker, fold all liquid ingredients into the dry ingredients, blending it all well.
Pre-heat oven at 180ºC. Grease a mini-gugel baking tray and dust it with corn flour.
Using a teaspoon, distribute the batter.
Bake for about 10 minutes. Remove from the baking tray and let them cool. Dust with confectioner's sugar.


see you very soon!

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