Tuesday, March 6, 2012

Allergy free sticky nectarine muffin loaf recipe

For this one I experimented with replacing half the sucrose with glucose. 
Tastes very nice and is smoother in texture.

  • 1 ½ cups Orgran plain flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ cup light brown sugar
  • 1 tsp cinnamon
  • 2 tsp Orgran No Egg, whisked with 60ml water
  • ½ cup olive oil
  • ½ cup glucose syrup
  • ½ teaspoon vanilla essence
  • 3-4 chopped nectarines

  • Preheat oven to 180°C.
  • Lightly grease a 23cm x 13cm bread loaf tin.
  • In a large mixing bowl, combine the flour, salt, baking soda, brown sugar and cinnamon.
  • Make a well in the centre; add the No Egg, glucose syrup, olive oil and vanilla essence and use a beater on low to mix evenly.
  • Fold in the chopped nectarines.
  • Pour into bread loaf tin and even with the flat of a spoon.
  • Bake at 180°C for 1 hour or until done.

  • The use of glucose syrup instead of sugar means you need to use a beater and that the mix will be sticky and thick.