Gingerbread muffins (failsafe and gluten-free dairy free)

1 cup brown rice flour
1/2 cup potato flour
1/2 cup cornflour
2 tsp xanthan gum
1 tsp unflavoured gelatine powder
1 and 1/2 tsp GF baking power
1 and 1/2 tsp baking soda
1/2 tsp salt
2 small eggs, lightly beaten
2/3 cup brown sugar
1 cup pear puree
1/2 cup golden syrup
3 tablespoons canola oil

Preheat over to 180°C. Oil muffin tins (12 very large muffins) or equivalent. Combine dry ingredients in a small bowl. In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil. Stir in dry ingredients until just moist. Spoon batter into tins. Bake for 15-20 minutes or until cooked. Ice with plain white or citric acid flavoured icing if required.

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

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