Summer Berry Buns

It's the end of the weekend and I have berries that will be considered too 'past it' for packed lunches tomorrow, so I'm popping them into mini cakes instead.

This is adapted from a cake recipe we have on the back of the diet sheet we give to new patients, but for these I cut down the sugar (the fruit will sweeten them enough) and added ground almonds to make them more like a friand.

175g Wheat Free Self Raising Flour

50g Ground Almonds

1/4tsp Bicarbonate of Soda

45g Dairy and Soya Free Spread

45g Caster Sugar

160mls Milk Substitute

1tsp Vinegar or Lemon Juice

1/2tsp Vanilla Paste or Extract

1 cup Chopped Fresh or Frozen Berries

Melt spread, sugar together in a bowl.

Stir in milk substitute, vanilla, vinegar/lemon juice and set aside.

Weigh out flour and ground almonds into another bowl and stir in the bicarb.

Pour in the liquid to mix to give a smooth batter.

Add the berries and fold in.

Spoon the mixture into a greased bun or muffin tin and bake at 190ºC for 18-20mins.

I have a round base bun tin and turn them over to cool (to hide the cracked tops)