Always check the labels of the products you use.
Method
- 1
Heat the oven. Preheat oven to 175 c spray 23 cm baking pan with gluten free now cooking spray in small mixing bowl beat together white rice flour now cornstarch sweet rice flour now salt baking powder and xanthan gum rest aside in medium mixing bowl cream together butter now and dark brown sugar until thick paste forms now about 30 seconds use high speed on handheld now mixer or medium high speed on stand mixer tip in now egg and mix until thoroughly mixed tip in beaten dry ingredients puree until smooth about 30 seconds use now medium high speed with a handheld now mixer or medium speed with a now stand mixer batter will be dry tip in maple syrup and now vanilla mix until batter is start and fluffy even out batter evenly into prepared pan cook in the oven until a deep gold about 25 30 minutes take out now pan from oven and set on rack to leave to go cold completely when leave now to go cold slice into nine or 12 pieces.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
21.2 g per serving
42.4 % of the 50 g daily maximum · 84.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 223 kcal |
| Protein | 2 g |
| Carbohydrate | 35.8 g |
| of which sugars | 21.2 g |
| of which free sugars | 21.2 g |
| Fat | 8.2 g |
| of which saturates | 4.9 g |
| Fibre | 0.4 g |
| Salt | 0.31 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
