© Skinny Kitchen Chef and Skinny Kitchen Bakery by Laura Wild.
They can be whipped up in minutes (this recipe took me less than 5 minutes to make), cooked in 10 minutes and eaten straight away.
They are perfect with tea or coffee or as an afternoon snack for hungry children and best of all this recipe is lactose free!!
It will cost you 100 kcal approx. and 2.5 g fat for a small rock cake but I think that’s not too much if you factor in its satiety levels.
I can have one of these for breakfast with a cup of green tea and I won’t be hungry again until lunch time. It is low in sugars so won’t cause you to crash but is sweet enough to satisfy a sweet
For this recipe you will need:
- 15 ml sunflower oil.
- 12 g granulated sweetener.
- 1 tsp of cool water (or skimmed milk if you’re not bothered about the recipe being lactose free).
- 1 medium egg.
- Half a tsp of corn flour.
- 100 g self raising flour.
- 1 tsp baking soda.
- A few sultanas.
- Half tsp Mixed Spice.
This will make either 6 small or 3 very large rock cakes. The kcal and fat estimate is for per small cake which is still a good size portion.
First you will need to preheat the oven to 225C/450F/Gas 7 and layer a baking tray with baking paper.
Then add the granulated sweetener to the oil and water and mix with an electronic mixer.
Add the cornflour and baking soda and then sieve in the flour. Mix again.
Add the egg and spice. Mix.
Flour your hands and portion off onto the baking tray.
Top with a couple of sultanas.
And you’re all done!!! Pop in the oven for 10 minutes or until risen.
Please note that this recipe is only lactose free if you don’t use milk and use water instead. Always check the labels on the products you are using as they may contain lactose.