Category: Snacks

Coconut cupcakes

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

Ingredients

  • 200ml coconut milk
  • 20ml cider vinegar
  • 160g self raising flour
  • 40g coconut flour
  • 30g desiccated coconut
  • 1 tsp baking powder
  • Half tsp bicarbonate soda
  • Pinch of salt
  • 150g caster sugar
  • 40g brown sugar
  • 80ml melted coconut oil

Method

  • Preheat oven to 180C/355F
  • Mix the milk and cider together and set a side.
  • Sieve the flours and add the rest of the dry ingredients and mix well.
  • Add the oil to the milk and cider mixture and whisk.
  • Immediated spoon into bun cases (should make 12 muffins).
  • Bake for 20 minutes, until golden brown.

(If using gluten free plain flour then use a half teaspoon of xanthan gum or teaspoon of cornflour and an extra teaspoon of baking powder with the gluten free plain flour)

Banana bread

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

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

Ingredients

  • 8oz flour (I use gluten free plain flour but any flour mix will work)
  • A pinch of salt
  • 2 teaspoon baking powder
  • 4oz sugar
  • 80 ml favourless oil (sunflower, vegetable, rapeseed etc)
  • 3 well ripe bananas (well mashed)

Method

  • Preheat oven to 160 degrees Celsius
  • Mix all ingredients except bananas together.
  • Add the bananas into other ingredients and mix well.
  • I sprinkled some sugar on top
  • Bake for 50 minutes.

Alternatives

  • If not gluten free, this recipe works well with half wholemeal flour/half white flour
  • Add 50g raisins
  • Add 50g grated apples
  • Add 50g chopped nuts
  • Add 50g chocolate chips
  • Swap 30g of flour with cocoa powder

Vegan Meringues

*** Vegan meringues ***

Ingredients

Aquafaba from one can of chickpeas (200ml)
150g/1&half cups of icing sugar (powdered sugar) – sieved
1 tsp of cider vinegar
1 tsp vanilla extract

Method

  • Whisk the aquafaba, sugar, vanilla and apple cider vinegar at a high speed for at least 10 minutes. It requires an electric mixer.
  • The bowl must have no grease, wipe with some cider vinegar. Wipe the baking tray apple cider vinegar. Any grease will cause them to collapse.
  • Bake in over at 120C/245F for 1 hour 15 minutes (if you prefer them browned leave for longer). Leave in oven for at least another 30 minutes once you turn of the oven, better still leave until oven is fully cooled down.

They taste and look like egg meringues.

Rainbow buns

*** Rainbow buns ***

Dairy free, egg free and gluten free

Ingredients
250g self raising flour (I use Aldi gluten free self raising flour)
1 tsp baking powder
125g sugar
60ml sunflower oil
200ml milk (any alternative milk)
20ml golden syrup
Food colouring
Method
  • Preheat oven to 180 degrees Celsius
  • Sieve flour and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil and syrup together. (this is really important)
  • Add the liquid to dry ingredients and mix well but don’t over mix.
  • Split the mix in 3. Add about a teaspoon of food colouring to 2 of the portions.
  • Spoon separately into bun cases.
  • Bake at 180 degrees celsius for 12/15 minutes.

Cashew squares

*** Dairy free, soya free, egg free, gluten free and no added sugar ***

For the based:

  • 100g Cup of Dates
  • 100g of Cashews

For the cashew topping:

  • 100g of Dates
  • 100g of Cashew Butter
  • 2 tablespoons Coconut Oil, Melted
  • Pinch of salt

For the chocolate topping:

  • 100g dark dairy and soya free chocolate
  • 1 tablespoon of coconut oil

*** Method ***

  • Soak all the dates in hot water for about 5 minutes.
  • Put the cashew nuts in the blender and blend until to get to a flour like consistency.
  • Fully drain the dates and add half to the blender. Blend until all the dates are broken down and the mixture comes together.
  • Press the mixture down in a lined baking tray and place in fridge while you make topping.
  • To make the topping, blend the rest of the dates until as smooth as possible.
  • Add in the cashew butter and melted coconut oil.
  • Spread the topping on the base and place in freezer for at least 2 hours.
  • Melt the chocolate and coconut oil for on top.
  • Spread the chocolate across the top. Since the cashew topping is frozen, the chocolate will harden very quickly, even as you spread it.
  • Put it back in freezer to allow chocolate to fully set.
  • Cut in squares.
  • They can be stored in either the fridge or freezer and remove as required.

Millet Bites

*** Millet bites ***

Dairy free, soya free, egg free and gluten/wheat free

Sugar free

 

 

 

Millet bites

 

*** Ingredients ***

  • 150g Gluten free millet flakes (can also be done using Oats or buckwheat flakes)
  • 1 ripe banana or half cup of pureed apple
  • 1 tablespoon of coconut oil melted

*** Method ***

  • Preheat oven to 160 degrees Celsius
  • Mashed the banana/pureed apples and add the flakes and coconut oil and mix well.
  • On a lined baking tray you can role is small balls and cook as balls (these will take slightly longer to bake through) or flatten them out and bake as discs.
  • Bake in oven for 12/15 minutes, until brown but don’t allow them to become too hard. Remove from oven and leave on baking tray to cool slightly  (approx. 5 minutes) and transfer to wire tray in order to fully cool.

*** Alternatives ***

  • Add 2 tablespoons of grated apple
  • Add a handful of raisins/dried fruit/chocolate chips
  • Spread melted chocolate to one side
  • Add 2 tablespoon of golden syrup