Condensed milk – hob

*** Vegan coconut condensed milk ***


1 can of full fat coconut milk (400g)

100g/½ cup sugar

50g/¼ cup dairy free butter


  • 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.


  • 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

Golden syrup
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.

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.

Rainbow vegan cake

Vegan gluten free Birthday

Free from 14 allergens


500g/2 cups self raising gluten free flour

2 tsp baking powder

200g/1 cup sugar

120ml/½ cup sunflower oil

400ml/1 and 2/3 cups milk (any alternative milk)

45ml/3 tbls golden syrup/maple syrup

½ teaspoon vanilla essence

Food colouring- quantity will depend on brand


• Preheat oven to 180 degrees Celsius

• Sieve flour and baking soda together. Add the sugar.

• In another bowl whisk the milk, oil, vanilla and syrup together. (this is really important)

• Add the liquid to dry ingredients and mix well but don’t over mix.

• Split into 4 portions. Add required colour to each. Put into lined baking tray (8inch circular)

• Bake at 180 degrees celsius for 25 minutes.

Put buttercream between layers.

Self Raising Gluten free Flour

Many supermarkets will have their version so gluten free flours. They usually consist of a mix of different Gluten free flours mixed in different portions, depending on the property of each flour.

One variety is Dove Self Raising Flour.

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.

Sweet potato chocolate loaf

Sweet potato chocolate loaf

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


150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter (alternatively vegan butter can be used)

200g plain flour (any flour will work)

30g cocoa powder


  • Preheat oven to 160 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Any additional ingredients will be added at this stage. Add a little water if it’s too dry.
  • Put in a loaf tin
  • Bake in oven for 45/50 minutes.


  • Add 1 tablespoon of golden syrup/maple syrup/honey.
  • Add 50g chopped nuts
  • Add a large tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Add one grated apple/carrot
  • Replace the 50g cocoa with an extra 50g flour.

Vegetable soup

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


  • 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

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

High in omega 3


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


  • 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

Jammy dodgers

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


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


  • 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.

Chocolate buns


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


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

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)

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.