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.

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.

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.

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

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 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.

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