- 11/2 cups pitted dates, chopped
- 1/2 cup brown sugar
- 2 cups boiling water
- 21/2 tsp psyllium husks
- 11/2 cups gluten free self raising flour
- 1 tsp xanthan gum
- 11/2 tbsp ground ginger
- 2 ripe bananas, mashed
- 1/2 cup Vitasoy Soy Milky Regular
- 1/3 cup rice bran oil
| - Place the dates, sugar and 11/2 cups (375 ml) water in a large saucepan over medium-high heat and cook, stirring, until the sugar has dissolved and the water is almost boiling.
- Reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and allow to cool completely
- Place psyllium husks in a small bowl and pour over 1/2 cup boiling water, stirring constantly to ensure the psyllium does not clump together. Set aside for 4-5 minutes until it forms a gel, stirring occasionally. Set aside
- Preheat the oven to 170°C/ 150°C (fan forced) and place patty pans into a 12-hole muffin tin
- Sift the flour, xanthan gum and ginger into a large mixing bowl. Mash the bananas in a small bowl, then add the Vitasoy Soy Milky Regular and oil and mix together well.
- Add to the dry ingredients with the psyllium gel and cooled date mixture. Stir with a wooden spoon until well combined
- Spoon the batter into individual patty pans and bake for 25 minutes or until golden brown and firm to the touch. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely
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