Flourless chocolate brownies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g) in liquid

125g/half cup of peanut butter/any nut butter

4 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

1 tbsp cocoa powder

Pinch of salt

100g/half cup chocolate chips

Method

  • Preheat oven to 180C/355F. Line a 8 inch square tin.
  • Put chickpeas with aquafad in food processor and blend until smooth
  • Add all other ingredients, except the chocolate, in the food processor and put on at medium/high until fully mixed.
  • Fold in half the chocolate.
  • Spread mix in tin.
  • Sprinkle remaining chocolate across top of mixture.
  • Bake for 25/30 minutes. It should be soft but golden brown on top.
  • Leave in tin to cool down.
  • Cut in squares – should make about 9 blondies.

Alternative

  • Add half cup of chocolate nuts
  • Add 2 tbsp dried fruit
  • Add 1 tbsp chocolate spread

Fruity breakfast fingers

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

Ingredients

2 tbsp milled flaxseed

half a cup/125ml warm water

1 banana

1 cup /125g raspberries/chopped blueberries/chopped strawberries/mixed berries

4 tbsp/50g any butter or oil

1cup/110g flour (any flour)

1 cup/110g millet flakes (or any other breakfast flakes)

4 tbsp/50g corn flour

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 other fruit and add all other ingredients. Mix well.
  • Put in lined tin and bake for 18/20 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
  • Add 2 tbsp of any nut butter
  • Add half a cup of chopped nuts
  • 2 tsp nutmeg / cinnamon
  • Half a cup of dairy free chocolate chips
  • Add half a cup of any fruit puree

Oat free flapjacks

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Dairy free, soya free, egg free and gluten free.

Ingredients

  • 50g sugar
  • 3 tbsp golden syrup
  • 75g dairy free butter
  • 150g buckwheat flakes
  • 50g corn flakes (use gluten free if required)

Method

  • Preheat the oven to 180 degree celcuis (350 F)
  • Put the butter/sugar/syrup in a saucepan and on a medium heat gently heat until the sugar melts.
  • Add the flakes and mix until fully combine.
  • Spread on a lined baking tin.
  • Bake for 25 minutes, until golden brown.

Alternatives

  • Use oats/millet/quinoa flakes instead of buckwheat
  • Use maple syrup instead of golden syrup
  • Add 50g raisins/dried fruit.
  • Add 50g dairy free chocolate chips
  • Spread dairy free chocolate across the top.
  • Add 2 tablespoons of nut butter.
  • Use rice krispies instead of corn flakes.

Spinach 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 df 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). Teem vegetables and add butter/margarine and mash well.
  • Sieve flour and baking powder and add to vegetables. Add golden syrup and mix well.
  • Bake in oven at 180 degrees for 25/30 minutes.
  • Don’t over cook as it’ll go hard.

Blueberry muffins

Really moist buns

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

*** Ingredients ***

125ml 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 12/15 minutes.

 

 

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.

Lemon muffins

Lemon muffins.

*** Simple lemon buns ***
Dairy free, egg free and gluten free
Ingredients
200g self raising gluten free flour

1 tsp baking powder

100g sugar

50ml sunflower oil

100ml milk (any alternative milk)

15ml golden syrup

100ml lemon juice

Method
  • Preheat oven to 180 degrees Celsius
  • Sieve flour and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil, vanilla, syrup and lemon juice together. (this is really important). The milk might look curdled but that’s OK.
  • Add the liquid to dry ingredients and mix well but don’t over mix. Put in bun cases immediately and get them into the oven as quick as possible.
  • Bake at 180 degrees celsius for 20 minutes.