Super fast recipe for last minute Easter sweets! It’s not true at all that being on the gluten free/casein free diet is sad for its tastelessness…The prove you can find here!

You need:

1 cup of brown sugar

2 whole eggs

1 cup of integral rice flour (or 1/2 rice and 1/2 corn flour)

1 cup of potato starch

1 tea spoon of salt

60g of vegetal margarine (or 3/4 cup of olive oil)

1 tea spoon of baking soda

1 lemon/orange natural essence for baking

1 cup of powdered sugar for decoration

First: 

In a small saucepan, melt the butter and then keep it warm but not hot.

In a small bowl whisk together the flour, baking powder, and salt.

Take a medium size bowl and mix with your electric or hand mixer the eggs with sugar. The speed should be high enough to make the mixture thick ad uniform. Proceed for at least 10 minutes. Add the natural essence and mix.

Second:

Put gently the flour mixture over the whipped eggs and gently fold in, using a whisk. In the end pour in the warm (not hot) margarine and fold.

Preheat your oven to 180-190 degrees C minimum.

Use any kind of small baking forms you are in posses. I used mini cake moulds in silicone you can find also in all ‘bake and decorate’ shops. Or use Mini Ring Cake Mould, in silicone also those, available online.

Bake for at least 30 minutes.

Decorate with the frosting after cooling.

Ready!

Happy Easter everyone!