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

Vegan pancakes – using milled flaxseed

Vegan pancakes – using milled flaxseed

Ingredients

  • 2 tbsp milled flaxseed
  • 90ml/6 tbsp warm water
  • 1 cup/130g flour
  • 1 tsp baking powder
  • 1 cup/250ml milk
  • 1 tbsp oil
  • Dairy free butter/margarine to fry

Methods

  • Mix water and milled flaxseed and beat with fork. Set a side for 10 minutes.
  • Mix all ingredients together, mix well. If you have time, it benefits from been set a side for 30 minutes.
  • Fry on medium temperature until golden brown. Use butter/margarine to fry.

Alternatives

  • Add a handful of blueberries.
  • Add a tablespoon of cocoa powder for chocolate treat.
  • Buckwheat flour is a great option for pancakes
  • Can be made using ground oats.

Flourless blondies

Chocolate chip blondies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g)

125g/half cup of peanut butter/any nut butter

3 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

Pinch of salt

100g/half cup chocolate chips

Method

  • Preheat oven to 180C/355F. Line a 8 inch square tin.
  • Drain the chickpeas. Set aquafad aside for use in other recipes.
  • Put chickpeas and all ingredients, except chocolate, in food processor and put on at medium/high for 10 minutes. (Mixture will be thick and sticky)
  • Fold in half the chocolate.
  • Spread mix in tin.
  • Sprinkle remaining chocolate across top of mixture.
  • Bake for 20/25 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 cocoa powder
  • Add 1 tbsp chocolate spread

Aquafaba – liquid from the tinned chickpeas

The aquafaba can be used as an egg replacement. It makes really good meringues.

Meringues

Meringues

Vegan condensed milk – slow cooker

https://freefromyummies.ie/2019/10/07/vegan-condensed-milk/

*** 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 the bowl of your slow cooker. You do not need to be exact. It doesn’t matter if some of the water from the can is put in the bowl as it will evaporate.
  • Place all ingredients in slow cooker and turn on high and leave lid off.
  • Cook for 2 hours, mix every 30 minutes. It should have reduced in volume/
  • Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.

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.

Vegan vanilla fudge

img_20200211_165445_1241514107345.jpg

A can of vegan condensed milk (320g can) or Homemade Condensed coconut milk

75g/⅓ cup dairy free butter

75g/less than ½ cup caster sugar

1 tbsp golden syrup (maple syrup or corn syrup can alternatively be used but these will alter the flavour)

2 tsp vanilla essence

*** Method ***

  • Put the condensed milk, caster sugar, syrup and butter into a saucepan.
  • Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 10/15 minutes.
  • The mixture will thicken as the sugar and syrup melts.
  • Continue stirring over medium heat until colour changes to a ‘caramel’. This will not take very long so watch carefully as it can easily burn.
  • Put in moulds to set or spread on line tray to set. Leave overnight before removing from moulds or cutting.
  • The fudge will keep for up to a week in a air tight container.

*** Alternatives ***

  • Add chopped nuts once you get the caramel colour.
  • Line moulds in chocolate prior to adding fudge
  • Role fudge into balls and cover in either icing sugar or cocoa powder

Chocolate covered fudge

Vegan Victoria Sponge Cake

20200207_133729293443809.jpg
20200207_133708165591949.jpg
20200207_133720572941207.jpg
Vegan Victoria sponge

****dairy free, soya free, egg free and gluten free ****

Ingredients

400g/3 cups self-raising gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
225g/1¼ cups caster sugar
120ml/half a cup flavourless oil (vegetable oil, sunflower oil, rapeseed oil)
400ml/1⅔ cups rice milk (or any milk)
3 tbsp/40ml/50g golden syrup
1 tsp vanilla extract

Method

  • Preheat oven 180/350 degrees. Grease 2 8 inch/20cm circular tins.
  • Mix dry ingredients together
  • In a separate bowl, mix all liquid ingredients together. Whisk to incorporate air.
  • Add wet ingredients to dry ingredients and mix until ingredients are completely combined. Do not over mix.
  • Divide equally between the 2 cake trays.
  • Bake in oven for 35 minutes.

Use buttercream between layer. https://freefromyummies.ie/2018/11/14/dairy-free-butter-cream/

Chocolate ganache 

Chocolate chunk cookies

Chocolate chunk cookies
**Egg free, dairy free, nut free & gluten free **

fb_img_15393797438621.jpg

***Ingredients**

100g/half a cup dairy free butter (Stork margarine in gold foil)
50g/quarter of a cup caster sugar/baker sugar
100g/half a cup brown sugar
225g/2 cups plain gluten free flour (any plain flour will work)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/honey/maple syrup/corn syrup
100g/1 cup chopped chocolate

**Method**
– Preheat oven to 180 C/356 F

– 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 golden syrup.

– Fold in the chocolate.

– Roll into balls, place on lined baking tray.

– Chill in fridge for about 30 minutes before baking. Bake for 12/15 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.

Alternatives:

  • Add a cup of chopped nuts
  • Replace 30g/2 tablespoons of the flour with cocoa powder
  • Use 50g white chocolate chips and add 50g of dried chopped cranberries
  • Instead of chocolate, add 100g raisins.

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

Lemon Drizzle cake

20191230_160641

20191230_160624

Tasty Lemon cake that is dairy free, soya free, egg free, vegan, nut free and gluten free

Ingredients

4 tbsp flaxseed

160ml warm water

250g gluten free self raising flour

200g dairy free butter/margarine – soft

200g caster sugar

2tsp baking powder

3 tbsp milk (Rice milk is best in vegan baking)

1 lemon – juice and finely grated zest

Lemon drizzle

Juice of one lemon

100g sugar

Method

  • Preheat oven to 160 deg celcuis.
  • Mix the flaxseed to the water and whisk it. Set aside for at least 10 minutes
  • After the 10 minutes, mix all ingredients together until completely combined.
  • Put into a lined baking tray, bake for at 35/40 minutes.
  • While in the oven, make the drizzle. Mix the lemon juice and sugar. Pour the drizzle over the cake once you take out of the oven.

Caramel Slices

20191123_192444.jpg
Caramel Slice

20191123_192333.jpg
Caramel Slices

Updated recipe

** Dairy free and gluten free caramel slices **
These are also soya free and egg free

These taste great.

* Shortbread Base *
125g/1 cup gluten free plain flour
125g/1 cup cornflour
15ml/1 tbsp warm water
160g/¾ cup dairy free butter
90g/¾ cup icing sugar/powdered sugar

* Caramel layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g)
90g/¾ cup caster sugar
1 tbsp maple syrup/golden syrup
125g/½ cup dairy free butter

* Chocolate layer *
150g/¾ cup dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top

*Shortbread*

  • Preheat oven to 180 degrees Celsius
  • Mix the butter and sugar together
  • Sieve in the flour and mix well into butter and sugar mix.
  • Add water and bring mix together. Don’t over mix.
  • Press into lined tin (8cm Square tin) and bake for 25/30 minutes.
  • Remove from oven, put aside to cool.

*Caramel*

  • Put the condensed milk, caster sugar, syrup and butter into a saucepan.
  • Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 15 minutes.
  • The mixture will thicken as the sugar and syrup melts.
  • Continue stirring over heat until colour changes to a ‘caramel’. watch carefully as it can easily burn.
  • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

  • Melt chocolate (and coconut oil)
  • Ensure caramel is completely cold before spreading across it.

Leave to cool and harder before cutting.

The Caramel layer can be made without condensed milk but is more temperature sensitive

* Caramel layer *
400g can of coconut milk
250g/2 cups caster sugar
30ml/2 tbsp water
125g/½ cup dairy free butter

  • Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
  • Add sugar to saucepan and water.
  • Mix until sugar is wet.
  • Heat over medium heat and boil to a caramel colour.
  • Do not mix as it will crystallise but shake saucepan to ensure that all the sugar melts.
  • Be careful not to burn but you need to bring it to a high temperature, otherwise it won’t set.
  • Take off heat and mix in coconut cream (you will be left with water in tin).
  • Stir quickly as you don’t want it to thicken too quickly.
  • Continue to stir until milk dissolves.
  • Stir in butter while still hot. Make sure butter melts fully.
  • Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.