4oz (114g) brown rice flour
2 tsp mixed spice
1 tsp ground ginger
1 tsp gluten-free baking powder
3oz (85g) dairy-free margarine (plus extra for greasing)
1oz (28g) Truvia
3 1/2 oz (100g) raw cane or golden caster sugar
2 tbsp non-dairy milk such as coconut milk or rice milk
5 oz (142g) gluten-free oats
3oz (85g) raisins
Mix the flour, spices and baking powder in a large bowl. One at a time, add the margarine, truvia, sugar, egg, and milk, beating until smooth with a wooden spoon.
Stir in the oats and raisins.
Chill for 1 hour.
Preheat oven to 180C/Gas Mark 4. Grease and lightly flour 2 baking sheets using a non-dairy fat and gluten-free flour.
Put tablespoons of the mixture onto the sheets and press down lightly. Bake for 12 minutes until golden brown then put onto a wire-rack to cool.
Makes about a dozen.
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