Honeycomb

*** Very easy honeycomb ***
Free from all the top allergens

Ingredients

100g caster sugar

40ml golden syrup

1 tsp bicarbonate soda

Half tsp apple cider vinegar

Spray of oil

Method
– Line baking tray with parchment paper and spray with oil to prevent sticking.
– Mix sugar and golden syrup and melt over low heat. When sugar is fully melted, turn up heat to allow mixture to turn a carmel colour (this will happen quite quickly). Be careful not to burn it.
– Turn off heat and add bicarbonate soda and apple cider vinegar and quickly mix well together. Make sure bicarbonate soda is fully absorbed.
– Mixture should be bubbling. Transfer immediately to baking tray.
– It should expand in size on baking tray, leave 60/90 minutes to harden.

Golden syrup

A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.

A common brand used is Lyle Golden Syrup.

Apple and banana cupcakes

Vegan and gluten free

The texture is really good and these are so easy.

Ingredients

115g/half cup dairy free butter
250g/2 cups gluten free self raising flour (sieved)
1 tsp baking powder
100g/half cup caster sugar
60ml/4 tbsp dairy free milk
1 banana – well ripe and mashed
1 eating apple – grated

Method

Preheat oven to 180C.
Cream butter and sugar together.
Add flour and baking powder.
Once combined add remaining ingredients and mix well.
Spoon into bun. Should make 12 muffins.
Baked at 180C for 20 minutes

Alternatives

Replace apple with cup of raspberries /strawberries/blueberries
If you are using cooking apples, you’ll need to increase sugar.
Replace 30g flour with 30g of cocoa powder
Add cup of chocolate chips

Stork margarine is vegan and gluten free. Great for baking.

Caramel filled chocolates

Caramel filled chocolates

These are so good.

They are vegan, gluten free and nut free.

Some cheap to make once you have moulds.

Ingredients

100g chocolate- I used cheap lidl dark chocolate that’s dairy and soya free. Any chocolate will work so whatis your safe chocolate.
1 tablespoon of coconut oil – this makes it easier to spread in the mould.
You might need more/less chocolate depending on size of your moulds.
Use a brush and do a thin layer in mould.
When it sets, brush on another layer. Keep doing this until you are happy mould is fully covered. Hold up to the light to make sure there’s no missed bits.

Caramel
The cream from half a can of tinned coconut, this doesn’t need to be accurately measured.
100g brown sugar – white will also work but will slightly change the flavour
2 tablespoon of water
1 teaspoon vanilla essence
1 tbsp maple syrup/golden syrup
100g dairy free butter
Put all ingredients in to saucepan. Simmer on medium heat for 20/30 minutes until golden brown. Stir regularly. Leave to cool fully.
Once chocolate is set, fill with cold caramel.
Cover with more chocolate. Once fully set remove from moulds

Eat. 😋😋

Vegan Oreo cheesecake

This is a great dessert idea.

Dairy free, egg free.

Easily made gluten free by using gluten free biscuits.

Ingredients

BASE

200g oreos biscuits
100g dairy free butter

‘CREAM CHEESE’ TOPPING

200 g /1 cup cashews
70g/third cup coconut oil
125ml/half cup tinned coconut milk cream
100g/1 cup Oreos
45mk/3 tbsp lemon juice
1 tsp vanilla
60ml/quarter cup maple syrup

Method

Soak the cashews over night in water.
Place tin of coconut milk in fridge overnight. The cream will rise to top.
Make the base first as this needs to set, crush the biscuits and melt the dairy free butter. Mix well together.
Remove the cashews from the water. Put them in blender with the lemon juice. Blend until smooth. This may take about 10 minutes.
Add cream from tin of coconut milk and blend well.
Add remaining ingredients into blender and mix well. Keep a few biscuits to crumble into the mix.
Spoon onto base and place in fridge overnight. If it doesn’t set you can freeze and defrost when needed.
Decorate with mini oreos.

ALTERNATIVES

Use 100g of strawberries instead of oreos
Fold chocolate chips into topping
Use a mixture of digestive biscuits and ginger biscuits in base
Make gluten free by using gluten free biscuits

Millionaire Squares

** Dairy free and gluten free Millionaire Squares **

These are also soya free and egg free and vegan.

They are also suitable for freezing.

* Shortbread Base *
125g/1 cup gluten free plain flour
125g/1 cup cornflour
15ml/1 tbsp warm water
160g/¾ cup dairy free butter
90g/¾ cup icing sugar/powdered sugar

* Fudge layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g) [Condensed coconut milk recipe]
300g/1½ cup brown sugar
125ml/½ cup of dairy free milk
150g/½ cup dairy free butter

* Chocolate layer *
150g/¾ cup dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top

METHOD

*Shortbread*

Preheat oven to 180 degrees Celsius

Mix the butter and sugar together

Sieve in the flour and mix well into butter and sugar mix.

Add water and bring mix together. Don’t over mix.

Press into lined tin (8cm Square tin) and bake for 25 minutes.

Remove from oven, put aside to cool.

*Fudge*

Put the condensed milk, sugar, milk and butter into a saucepan.

Stir constantly over a low heat until sugar melt, turn up heat and bring to the boil. Stir constantly to prevent burning. Allow it to boil for 15/20 minutes.

The mixture will thicken as the sugar and butter melts. Watch carefully as it can easily burn.

Leave a side for 5 minutes to cool slightly and then mix well. It should be thick but smooth. If it hasn’t thicken then bring back to boil for about 5 minutes and let it cool again and mix well.

Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

Melt chocolate (and coconut oil)

Ensure fudge is completely cold before spreading across it.

Leave to cool and harder before cutting.

Rainbow Birthday Cake 🌈

*** Ingredients ***

200ml golden syrup/maple syrup/corn syrup.

190ml milk (any alternative milk)

140ml oil

300ml yogurt (I use plain koko yogurt but any yogurt will work)

400g self raising flour (I use gluten free self raising flour)

2 tsp baking powder

Selection of colours of food dye

** Method **

Preheat oven to 180 degrees Celsius

Whisk the syrup, milk, oil and yogurt together.

Add to the flour and baking powder.

Mix well.

Divide into 5 equal quantities. Add your preferred colour to each layer.

Put each layer in cake tin and bake for 20 minutes.

When cool, spread or pipe vegan butter cream between each layer. Decorate as required.

Dairy free Butter cream

Vegan moist loaf cake

This loaf is vegan and gluten free. The flavour will depend on the flavour of the yogurt.

It is really tasty and moist. It also freezes well so will a good snack to have on hand.

*** Ingredients ***

100ml/150g golden syrup/maple syrup/corn syrup.
80ml/⅓ cup milk (any alternative milk)
60ml/¼ cup flavourless oil
125ml/½ cup of dairy free yogurt (flavoured yogurt will change flavour of loaf)
180g/1&½ cups gluten free self raising flour
1 tsp baking powder

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the flour and baking powder.
Mix well.
Put in loaf tin and bake for 45 minutes.
Test with skewer to ensure its cooked through.

Flavourless oil – Sunflower oil, rapseed oil, vegetable oil, corn oil, peanut oil.

Golden syrup
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
A common brand used is Lyle Golden Syrup.

Vegan Chocolate sandwich cake

Vegan chocolate cake

#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree

Ingredients

300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder
2 tsp baking powder
150g/4 quarters cup caster sugar
90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
300ml/1&quarter cup milk (rice milk is best in vegan baking)
30ml/2 tblsp/45g golden syrup or maple syrup or honey

Method

Preheat fan oven to 180C/355F.
Sieve flour, cocoa powder and baking soda together. Add the sugar.
In another bowl whisk the milk, oil and syrup together.
Add the liquid to dry ingredients and mix well.
Pour into two lined or greases tin – 8 inch circular tins
Bake for 30 minutes, be careful not too over bake as it will dry out.
Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
When fully cool put buttercream in between cake layers.

Moist apple muffins

****Dairy free, soya free, egg free and gluten free ***

Really moist buns

** Ingredients **

1 cooking apple – finely chopped

30ml/2 tblsp golden syrup/maple syrup/honey

80ml/third of a cup of milk (any alternative milk)

60ml/quarter cup of any flavourless oil

125ml/half cup yogurt

180g/1&half cup self raising gluten free flour

1 tsp baking powder

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together. (This is an important step)
Add to the flour and baking powder.
Mix well but don’t over mix.
Fold in the fruit.
Get into oven as quickly as possible.
Put in bun cases, should make 10 muffins and bake for 20 minutes.

Alternatives
– Add 50g strawberries

– Add 50g blueberries

– Add 50g dairy free chocolate

– Add 50g grated carrot

– Replace 50g of the flour with cocoa powder

Golden syrup

A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.

Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.

It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.

A common brand used is Lyle Golden Syrup.

Condensed milk – hob

https://freefromyummies.ie/2019/10/07/vegan-condensed-milk/

*** Vegan coconut condensed milk ***

Ingredients

1 can of full fat coconut milk (400g)

100g/½ cup sugar

50g/¼ cup dairy free butter

Method

Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
Take the coconut cream from the canned milk and put in saucepan. You do not need to be exact. It doesn’t matter if some of the water from the can is added as it will evaporate.
Place all ingredients in saucepan and put on cooker at a medium/low and leave lid off. Do not allow boil, simmer.
Cook for half an hour, mix every 10 minutes. It should have reduced in volume. If it hasn’t reduced in volume and thicken, leave for another 10 minutes.
Mix well at the end of the time and pour into jar to cool and thicken. Place in fridge overnight.

Alternatives

Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
Works well with soya cream or oat milk cream.