Tag: dairy free

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.

Healthy Vegetable muffins

*** Vegan gluten free vegetable muffins ***

Dairy free, soya free, egg free and gluten free healthy savoury muffins

1 medium courgette – finely grated
1 medium carrot – finely grated
30g peas
30g sweet corn
100ml any milk
60ml yogurt
60ml flavourless oil
1 well mashed banana
250 plain flour
3 tsp baking powder
Pinch of salt

*** Method ***

• Preheat oven to 180 degrees Celsius
• Mix the vegetables, milk, yogurt, oil and banana well together
• Slowly add the flour, baking powder and salt. Make sure it’s fully mixed but do not over mix.
• Spoon in to bun cases
• Bake for 15/18 minutes

TIPS

  • Rice milk is the best alternative milk for baking
  • I use coconut yogurt (koko)
  • If you use fruit flavoured yogurt it adds a variation to the flavour
  • I used rapeseed oil but sunflower or vegetable oil also works
  • If there is any of the vegetables you do not wish to use, add more of a different vegetable.
  • I used Aldi Gluten free flour
  • If you remove the juice from the grated vegetables then add 30ml extra milk.
  • If you are not gluten free then this recipe works well with half plain flour and half Wholemeal flour.
  • They freeze well so handy for lunch box.

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

 

Simple Buns/Fairy cakes/cupcakes

*** Simple plain buns ***
Dairy free, egg free and gluten free
Ingredients
250g/1&half cups gluten free self raising flour
1 tsp baking powder
100g/half cup sugar
60ml/quarter cup flavourless oil (sunflower oil, vegetable oil, rapeseed oil)
200ml/three quarter cup milk (any alternative milk)
15ml/1 tbsp golden syrup/maple syrup
1 tsp cider vinegar
Half tsp vanilla essence
Method
• Preheat oven to 180 degrees Celsius
• Sieve flour and baking powder together. Add the sugar. Mix together.
• In another bowl whisk the milk, oil, vanilla, syrup and cider vinegar together. (this is really important)
• Add the liquid to dry ingredients and mix well but don’t over mix.

• Put in bun cases (makes 10 cupcakes) immediately and get them into the oven as quick as possible .

• Bake at 180 degrees celsius for 15 minutes.
If you double the quantities, you can make a sandwich cake, bake for 35/40 minutes. Put buttercream in the middle. https://freefromyummies.ie/2018/11/14/dairy-free-butter-cream/
32157213_201691197277733_5512050977739374592_o
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.

Chocolate chunk biscuits

Chocolate chunk biscuits
**Egg free, dairy free & gluten free **

fb_img_15393797438621.jpg

***Ingredients ***

100g/half cup dairy free butter (soft)
50g/quarter cup caster sugar
100g/half cup brown sugar
225g/1&half cup any plain flour (sieved)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/maple syrup/corn syrup
100g/1 cup chopped chocolate

**Method**
– Preheat oven to 180 degrees Celsius
– Cream the butter and sugar together
– Add the flour, baking powder and bicarbonate soda and mix well.
– While mixer is going, add the water, oil and syrup.
– Fold in the chocolate.
– Roll into balls, place on lined baking tray and bake for 12/14 minutes.

– Careful not to over bake.
– Half way through baking, remove from oven and tap on worktop. Do this again at end of bake.
– Leave on tray for 5 minutes and move to wired tray to fully cool.

Apple layered cake

apple cake

Apple layered cake
*** Dairy free, soya free, egg free and gluten free ***
Sponge layer
170g self raising gluten free flour
1&half tsp baking powder
100g caster sugar
40ml flavourless oil (I used sunflower oil)
70ml apple puree
200ml milk (I use rice milk)
Apple layer
2 medium cooking apples
3 tablespoon caster sugar (may need to vary depending on sweetness of apples)
*** Method ***
Preheat oven to 180 deg Celsius
– Sponge layer –
Mix all dry ingredients
Add the remaining ingredients and mix well.
– Apple layer –
Line cake tray with parchment paper.
Slice apples thinly and layer on tray.
Sprinkle sugar over the apples.
Pour sponge mix over the apple mix and bake for 20/22 minutes.

Vegan gluten free brownies

*

** Vegan gluten free brownies ***
Dairy free, soya free, egg free and gluten free
Too tasty.

1 tbsp milled flaxseed
50ml lukewarm water
250g any plain flour (I use gluten free)
60g cocoa powder
200g caster sugar
150g brown sugar
1 tsp baking powder
Pinch of salt
100ml milk (I use rice milk)
120ml water
280ml 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 a greased baking dish.
• Baked for 30 minutes. Do not over bake, should still be soft in the middle.