egg free – nut free
I thought it was about time I shared the recipe for the cover picture of my blog and facebook page! You may remember Honey Joys from your childhood. If not, give them a try anyway- you may be filled with a little child-like joy! This is another recipe that I probably based on something originally, but have no idea what, and I have kept fiddling with ingredients until I got a consistency I'm happy with.
I usually use coconut oil in mine, but I know some people don't like it's flavour in baked goods, so you can use a nut-based oil instead. The rice malt syrup makes the ingredients all 'glue' together a little better than plain honey. You can use all Rice Malt Syrup, or all honey- up to you. I buy Rice Malt Syrup in the health food isle of the supermarket. This recipe isn't totally refined-sugar free as cornflakes usually have some sugar (even the 'health food' ones!). Let me know if you find one that doesn't!
My kids always get a big smile on their face when I serve these up for afternoon tea. I love having recipes that my kids think are 'treat food' that are really not too bad!
This makes 12-16 Honey Joys, depending on the size of you muffin cases.
- 3 cups gluten-free cornflakes
- 1/2 cup almond meal (or gluten free plain flour for nut-free)
- 1 cup sultanas or currants
- 1/4 cup (90g) honey
- 1/4 cup (90g) rice malt syrup
- 1/2 cup almond oil or macadamia oil or coconut oil oil
- Preheat oven to 160 C and line a muffin pan with paper cases.
- Place the cornflakes, flour and sultanas in a bowl and mix well.
- Place the honey and rice syrup in a small saucepan over medium heat until very runny (no need to boil).
- Whisk in the oil and then add the honey mixture from the saucepan into the cornflake mixture.
- Spoon the mixture into the paper cases (I usually use a heaped soup spoonful)
- Bake for 10-15 minutes, until starting to turn golden.
- Cool completely and keep in an airtight container in the fridge.
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