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