Author: freefromyummies

Spinach yogurt muffins

Vegan and gluten free muffins

Ingredients

270g gluten free self-raising flour

1 tbsp baking powder

Half tsp baking soda

Half tsp cinnamon

Pinch of salt

4 cups of spinach

100g caster sugar

50g brown sugar

120ml milk (I used rice milk)

60ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil, corn oil)

125ml Vegan yogurt

1 tsp cider vinegar

Method

  • Preheat oven to 180 degree celcuis.
  • Mix flour, baking powder, baking soda, cinnamon and salt together (dry mix)
  • In blender add spinach, sugar, milk, oil and yogurt together (wet mix).
  • Add wet mix to dry mix and cider vinegar and mix well.
  • Put into muffin cases and put into oven as quickly as possible.
  • Bake for 22/25 minutes.

Sweet potato and carrot cake

Sweet potato and carrot cake
Dairy free, soya free, egg free and gluten free

**Ingredients**
200g sweet potato
50g carrots
130g dairy free butter/margarine
200g flour (I used gluten free flour)
1 tbsp golden syrup (optional)

**Method**

  • Boil sweet potato and carrot until very soft (you can do this in microwave). Remove the water from the vegetables and add butter/margarine and mash well, even better if pureed with hand blender.
  • Sieve flour and add to vegetables. Add golden syrup and mix well.
  • Bake in oven at 180 degrees for 25/30 minutes.
  • Do not over cook as it’ll go hard.

Honeycomb

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

100g caster sugar
40ml golden syrup
1 tsp bicarbonate soda
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 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.

Chocolate biscuit cake

Dairy free, soya free and egg free. Easily made gluten free using gluten free biscuits.

*** Dairy free, soya free and egg free Chocolate biscuit cake ***

300g dairy free butter
180ml golden syrup
250g dairy and soya free chocolate
200g Digestive biscuits (crushed)
200g Rich tea biscuits (crushed)
150g ginger nut biscuits

Method
• Melt butter, chocolate and golden syrup
• Add crush biscuits and mix well.
• Put in lined cake tin and place in fridge for at least 2 hours to set.

  • Read ingredients of the biscuits as some are not dairy free and soya free. Most shop own brand versions are dairy free and soya free.
  • For variations you could add nuts, honeycomb, dried fruit or marshmallows.

Blueberry muffins

Really moist muffins

***dairy free, soya free, egg free and gluten free blueberry muffins****

*** Ingredients ***

100ml golden syrup
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use coconut based yogurt)
180g self raising gluten free flour
1 tsp baking powder
50g blueberries

** Method **

  • Preheat oven to 180 degrees Celsius
  • Whisk the golden syrup, milk, oil and yogurt together.
  • Add to the flour and baking powder.
  • Mix well and fold in blueberries.
  • Put in bun cases and bake for 18/20 minutes. The recipe makes 10 muffins.

Peanut butter porridge fingers

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

Ingredients

1 banana

2 tbsp peanut butter (or any nut butter)

1 tbsp milled flaxseed

50ml warm water

50g flour (any flour)

50g millet flakes (or any other breakfast flakes)

2 tsp corn flour

2 tsp cinnamon

Method

  • Preheat oven to 180 degrees Celsius
  • Mix the milled flaxseed with the water. Whisk with fork. Set a side for at least 10 minutes.
  • Mash the banana and add all other ingredients. Mix well.
  • Put in lined tin and bake for 15/18 minutes. It should start going golden brown but not hard.

Alternatives

  • Add half a cup of raisins/dried fruit
  • Add 2 tbsp of maple syrup/honey/golden syrup
  • Add a grated apple
  • 2 tsp nutmeg instead of cinnamon
  • Half a cup of dairy free chocolate chips

Vegan plain scones

*** #dairyfree #soyafree #eggfree #nutfree #peanutfree #glutenfree #vegan ****

Ingredients

220g gluten free plain flour

2 teaspoons baking powder

1 teaspoons bicarbonate soda

half teaspoon xanthan gum

half teaspoon salt

50g sugar

50g dairy free butter

1 tablespoon of milled flaxseed mixed 50ml of warm water

130ml dairy free milk (rice milk is best for baking)

1 teaspoon of mixed spices (optional)

Method

  • Preheat the oven to 180 degrees celsius
  • Add the milled flaxseed to the warm water, whisk with fork and set aside for at least 10 minutes
  • Sieve the flour, baking soda, bicarbonate soda and xanthan gum together, add the salt and sugar and mix will.
  • Add the butter and rub in until it resembles bread crumbs.
  • Add milk to milled flaxseed mix and whisk together. Slowly add this to the mix. If it doesn’t come together, add a small amount of additional water. Be careful not to add too much water.
  • Rolled out on floured surface and cut as required.
  • Bake in oven for approximately 18 minutes. They should be golden brown and firm to touch.

Alternatives

  • Add 50g of raisins/other dried fruit/dairy free chocolate chips after the butter is rubbed in.
  • Add 50g of fresh raspberries/strawberries chopped after the butter is rubbed in.
  • Add 2 tablespoons of pureed apple but reduce the milk by 30ml.

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Cookie bites

*** #dairyfree #eggfree #soyafree #nutfree #peanutfree #glutenfree ***

Ingredients

170g plain flour

30g cornflour

2 teaspoons baking powder

Pinch of salt

120g dairy free soft butter

70g brown sugar

30g powdered sugar (icing sugar)

2 tablespoon maple syrup

1 teaspoon vanilla essence

Method

  • Preheat oven to 180 degree Celsius
  • Mix all ingredients together. Make sure it well combined
  • Role in balls, lay out on greaseproof paper and flatten with back of teaspoon.
  • Bake in over for 8 to 10 minutes. Do not over bake.

Alternative

  • Replace 30g of flour with 30g of cocoa powder
  • Add 50g of dairy free chocolate chips.
  • Replace 50g of the butter with 50g nut butter.

Vegan lemon loaf

*** Simple lemon loaf ***
Dairy free, egg free and gluten free
Ingredients
250g self raising flour (I use gluten free self raising flour)

1 tsp baking powder

125g sugar
60ml sunflower oil
150ml milk (any alternative milk)
50ml lemon juice

1 tsp cider vinegar

Half teaspoon vanilla essence
Method
• Preheat oven to 170 degrees Celsius
• Sieve flour and baking soda together. Add the sugar and mix together.
• In another bowl whisk the milk, oil, vanilla, lemon juice, syrup and cider vinegar together. (this is really important)
• Add the liquid to dry ingredients and fold in but take care not to over mix. Put in loaf tin immediately and get it into the oven as quick as possible .
• Bake at 170 degrees celsius for 45/50 minutes.

Vegan Strawberry Cheese Cake

*** Dairy free, soya free, egg free and can easily be made gluten free ***

Ingredients

One can of coconut milk

2 tbsp icing sugar

135g block of jelly/jello (strawberry flavour if you want it to be strawberry flavoured)

200ml water

250g biscuits (I used digestive biscuits)

100g dairy free butter

Method

  • Store can of coconut milk in fridge over night. This will allow the cream to rise to the top.
  • Crush biscuits in blender. Melt the butter and add to the crushed biscuits. Place crush biscuits in bottom of cake dish and set a side to set .
  • With 200ml of boiling water, melt the jelly and leave a side to cool down fully.
  • Using only the cream of the coconut milk (not the water), whisk with the sugar.
  • Add the melted jelly to the coconut cream and mix well.
  • Spread across top of crushed biscuits. Place in fridge overnight to set.
  • Decorate as required.

Alternatives:

  • Use gluten free biscuits in base.
  • Any flavour of jelly will work.
  • Use 2 cans of coconut milk and 2 blocks of jelly to make top thicker.