With Easter around the corner, I thought it would be fun to share a new gluten free, egg free cupcake recipe you can try out. If you’ve never heard of barberries before, you’re not alone. I’d never heard of them until I was in a specialty store I frequent, and one day they were just there.
I’m familiar with the brand Sadaf, so I knew it was probably going to be a good/interesting ingredient to work with. I have to say, I wasn’t disappointed. I’m told that raw, they’re very sour/tart and pack a punch. They mellow out once baked.
Barberries can be used in sweet or savory recipes, and are especially popular in rice dishes. Now that we all know a little more, let’s get baking.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Carrot, Celery, Cinnamon, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tomato, Yeast
Friendly To: EOE, Vegan
