You may remember Honey Joys from your childhood. If not, give them a try anyway- you may be filled with a little child-like joy! This is another recipe that I probably based on something originally, but have no idea what, and I have kept fiddling with ingredients until I got a consistency I’m happy with.
I usually use coconut oil in mine, but I know some people don’t like it’s flavour in baked goods, so you can use a nut-based oil instead. The rice malt syrup makes the ingredients all ‘glue’ together a little better than plain honey. You can use all Rice Malt Syrup, or all honey- up to you. I buy Rice Malt Syrup in the health food isle of the supermarket. This recipe isn’t totally refined-sugar free as cornflakes usually have some sugar (even the ‘health food’ ones!). Let me know if you find one that doesn’t!
My kids always get a big smile on their face when I serve these up for afternoon tea. I love having recipes that my kids think are ‘treat food’ that are really not too bad!
This makes 12-16 Honey Joys, depending on the size of you muffin cases.
3 cups gluten-free cornflakes
1/2 cup almond meal (or gluten free plain flour for nut-free)
1 cup sultanas or currants
1/4 cup (90g) honey
1/4 cup (90g) rice malt syrup
1/2 cup almond oil or macadamia oil or coconut oil
Preheat oven to 160 C and line a muffin pan with paper cases.
Place the cornflakes, flour and sultanas in a bowl and mix well.
Place the honey and rice syrup in a small saucepan over medium heat until very runny (no need to boil).
Whisk in the oil and then add the honey mixture from the saucepan into the cornflake mixture.
Spoon the mixture into the paper cases (I usually use a heaped soup spoonful)
Bake for 10-15 minutes, until starting to turn golden.
Cool completely and keep in an airtight container in the fridge.
RECIPE FROM Karen Stevenson- a Foodie with food intolerances, and a mum of kids with food intolerances … you can find more of her awesome recipes at Food Glorious Friendly Food
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