This school holidays I have started to read the Harry Potter series to my big boys. They are loving it … and so am I!
Early on in the first book, Rock Cakes are mentioned and Will was very intrigued when I told him that they were a real thing. He has been asking to make them together ever since!
They are a traditional English tea time food and are like a cross between a scone and fruit cake – very delicious! Unlike the ones that Hagrid served up to Harry, Ron and Hermione, these ones won’t break your teeth 😉
See below the recipe for the coeliac friendly option.
- 1.5 cups spelt flour
- 2 tsp GF baking powder
- 120g Nuttelex, or other vegan butter
- 80g sultanas
- 70g chopped medjool dates
- 60g coconut sugar
- finely grated zest of 1 orange
- 5 tbsp aquafaba (liquid drained from a can of chick peas)
- pinch of mixed spice
Mill sugar until it is fine. Use a coffee/spice grinder, nutribullet or speed 9 for a few seconds in a thermal cooker.
Place flour, baking powder and spice in your processor. Add to it the Nuttelex and pulse several times until you have a wet crumb.
Add in fruit, zest and sugar and mix until combined (Speed 3, 15 seconds)
Add aquafaba thought the top funnel whilst it is processing and mix until combined into a stiff, quite wet dough. (Speed 4, about 15 seconds).
Place tablespoons of the mixture on a lined baking tray, sprinkle the tops with a little extra coconut sugar (not milled) and place in a preheated 200C oven for about 15-20 minutes.
Allow to cool.
Serve with a cuppa … and a good book!
To make a Coeliac friendly version: replace the spelt flour with 1 1/4 cup plain GF flour and 1/4 cup almond meal.