*** 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. Ready to use once cool. Stored in fridge and will keep for over a week.

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.

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.

Vegetable soup

**** Dairy free, soya free, gluten free ****

2 carrots

3 potatoes

1 parsnip

1 onion

2 cloves of garlic

1 stock cube

1 tablespoon of mixed herbs

400ml water

Method

• Put all the ingredients in a saucepan, bring to the boil.
• Simmer for 30/40 minutes (until all vegetables are soft)
• Blend with hand blender.

*** Banana and flaxseed muffins ***
Dairy free, soya free, egg free and gluten free

High in omega 3

Ingredients

5 oz self raising flour (I use Aldi self raising gf flour)
1 oz milled flaxseed
A pinch of salt
1 teaspoon baking powder
3 oz sugar
50 ml rapeseed oil
2 well ripe bananas

Method

• Preheat oven to 180 degrees Celsius
• Mix all ingredients except bananas together.
• Mash bananas into other ingredients and mix well.
• Put in bun cases.
• Bake for 15/18 minutes.

If not gluten free, this recipe works well with half wholemeal flour/half white flour

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

Ingredients

100g gluten free plain flour (any type of flour)
100g cornflour
150g Dairy free butter
75g sugar
Jam (whatever flavour you like)

Method

• Preheat oven to 180 degrees Celsius
• Cream the butter and sugar together
• Sieve in the flours
• Mix well until the ingredients come together
• Roll it out on a floured surface and cut into required shapes.
• Bake for 12 to 15 minutes
• Transfer to wire tray to cool.
• When cool spread jam on bottom biscuit as required and place on top biscuit.

*** Vegan chocolate buns ***
Dairy free, soya free, egg free and gluten free

***Ingredients***

2 teaspoon milled flaxseed
35ml lukewarm water
170g Gluten free plain flour
40g cocoa powder
170g caster sugar
100g brown sugar
Half tsp baking powder
Pinch of salt
80ml milk (I use rice milk)
80ml water
175ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)

*** Method ***
• Mix the flaxseed and water and whisk, leave a side for at least 10 minutes
• Preheat oven to 180 degrees Celsius
• Mix together the flour, cocoa powder, sugars, baking powder and salt (dry mix)
• In a separate bowl, put all the other ingredients along with the extra water and whisk well. (Liquid ingredients)
• Slowly add the liquid ingredients to the dry ingredients. Ensure it is mixed well.
• Pour into bun cases.
• Baked for 18/20 minutes. Do not over bake, should still be soft in the middle.

Peanut butter cookies
** Dairy free, egg free and gluten free **

100g Dairy free butter
100g peanut butter
60g demerara sugar
60g caster sugar
60ml maple syrup
100g plain flour (works for any flour)

Optional
50g peanuts or dairy free choc chips

– Method –
• Preheat oven to 180 degrees Celsius
• Cream butters & sugars until pale, light & fluffy
• Add maple syrup and generally mix in.
• Sift flour and fold in
• If using peanuts or choc chips add at this point

• Using a spoon form a ball and place onto lined baking trays, flatten down with back of spoon. Allow space in between them.
•Bake for 5 minutes then take tray out and give it a sharp bang on the worktop to deflate the cookies
• Return to oven for a further 5 minutes until golden brown (mine always take a couple of minutes longer but be careful not to over bake.
• Allow to cool on the tray for a few minutes before putting on wire tray.