Fennel breakfast cakes

Fennel breakfast cake

Fennel breakfast cakes

There is nothing more pleasing to start the day than the smell of freshly made breakfast. This recipe is quick and with the addition of fennel provides lovely fragrances to mark the start of the day. 

Ingredients:

250g gluten-free self-raising flour
130g dairy-free margarine
1/2 tsp fennel seeds
2 tbsp caster sugar
1 egg beaten
1 tbsp rice milk

From small beginnings...

In a large mixing bowl, measure the flour and margarine in that order. Using the tips of your clean fingers, rub in the flour into the margarine until you get breadcrumbs. Add the fennel and sugar and mix to combine.

Add a little sugar and spice

Make a well in the mix and pour in the beaten egg and milk and mix until a dough forms. 

You finish with a dough

Knead with your hands and place on a floured surface. Sprinkle some four on top of the dough and press the dough down with your hands. Using a rolling pin even out the surface until you get a 1cm depth. 

Evenly rolled out

Using a cutter of your choice, cut out discs from the dough. Warm a heavy-bottomed pan over a medium heat and once hot, place some of the discs on top until browned on one side, then turn over and repeat. 

Lovely and brown

Enjoy naked or with your choice of jam or honey. 

Smells so good!

So, what is your favourite breakfast?