4 Serves
98 Mins
Preheat your oven to 175°C.
In a large mixing bowl, whisk together the gluten-free flour blend and baking powder.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
166 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
355 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
3 g / 28 gSugar
30 g / 50 gSaturated Fat
20 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
98 gAlcohol
0 g
In a separate bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating until well combined.
Gradually fold the dry flour mixture into the wet ingredients until a smooth batter forms.
Pour the batter into a greased baking pan and bake for 25-30 minutes until golden and set.
3
g50
g10
g
