Honeycomb

*** Very easy honeycomb ***
Free from all the top allergens

Ingredients

100g caster sugar

40ml golden syrup

1 tsp bicarbonate soda

Half tsp apple cider vinegar

Spray of oil

Method
– Line baking tray with parchment paper and spray with oil to prevent sticking.
– Mix sugar and golden syrup and melt over low heat. When sugar is fully melted, turn up heat to allow mixture to turn a carmel colour (this will happen quite quickly). Be careful not to burn it.
– Turn off heat and add bicarbonate soda and apple cider vinegar and quickly mix well together. Make sure bicarbonate soda is fully absorbed.
– Mixture should be bubbling. Transfer immediately to baking tray.
– It should expand in size on baking tray, leave 60/90 minutes to harden.

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.

Apple and banana cupcakes

Vegan and gluten free

The texture is really good and these are so easy.

Ingredients

115g/half cup dairy free butter
250g/2 cups gluten free self raising flour (sieved)
1 tsp baking powder
100g/half cup caster sugar
60ml/4 tbsp dairy free milk
1 banana – well ripe and mashed
1 eating apple – grated

Method

Preheat oven to 180C.
Cream butter and sugar together.
Add flour and baking powder.
Once combined add remaining ingredients and mix well.
Spoon into bun. Should make 12 muffins.
Baked at 180C for 20 minutes

Alternatives

Replace apple with cup of raspberries /strawberries/blueberries
If you are using cooking apples, you’ll need to increase sugar.
Replace 30g flour with 30g of cocoa powder
Add cup of chocolate chips

Stork margarine is vegan and gluten free. Great for baking.

Caramel filled chocolates

Caramel filled chocolates

These are so good.

They are vegan, gluten free and nut free.

Some cheap to make once you have moulds.

Ingredients

100g chocolate- I used cheap lidl dark chocolate that’s dairy and soya free. Any chocolate will work so whatis your safe chocolate.
1 tablespoon of coconut oil – this makes it easier to spread in the mould.
You might need more/less chocolate depending on size of your moulds.
Use a brush and do a thin layer in mould.
When it sets, brush on another layer. Keep doing this until you are happy mould is fully covered. Hold up to the light to make sure there’s no missed bits.

Caramel
The cream from half a can of tinned coconut, this doesn’t need to be accurately measured.
100g brown sugar – white will also work but will slightly change the flavour
2 tablespoon of water
1 teaspoon vanilla essence
1 tbsp maple syrup/golden syrup
100g dairy free butter
Put all ingredients in to saucepan. Simmer on medium heat for 20/30 minutes until golden brown. Stir regularly. Leave to cool fully.
Once chocolate is set, fill with cold caramel.
Cover with more chocolate. Once fully set remove from moulds

Eat. 😋😋

Millionaire Squares

** Dairy free and gluten free Millionaire Squares **

These are also soya free and egg free and vegan.

They are also suitable for freezing.

* 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

* Fudge layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g) [Condensed coconut milk recipe]
300g/1½ cup brown sugar
125ml/½ cup of dairy free milk
150g/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

METHOD

*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 minutes.

Remove from oven, put aside to cool.

*Fudge*

Put the condensed milk, sugar, milk and butter into a saucepan.

Stir constantly over a low heat until sugar melt, turn up heat and bring to the boil. Stir constantly to prevent burning. Allow it to boil for 15/20 minutes.

The mixture will thicken as the sugar and butter melts. Watch carefully as it can easily burn.

Leave a side for 5 minutes to cool slightly and then mix well. It should be thick but smooth. If it hasn’t thicken then bring back to boil for about 5 minutes and let it cool again and mix well.

Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

Melt chocolate (and coconut oil)

Ensure fudge is completely cold before spreading across it.

Leave to cool and harder before cutting.

Rainbow Birthday Cake 🌈

*** Ingredients ***

200ml golden syrup/maple syrup/corn syrup.

190ml milk (any alternative milk)

140ml oil

300ml yogurt (I use plain koko yogurt but any yogurt will work)

400g self raising flour (I use gluten free self raising flour)

2 tsp baking powder

Selection of colours of food dye

** Method **

Preheat oven to 180 degrees Celsius

Whisk the syrup, milk, oil and yogurt together.

Add to the flour and baking powder.

Mix well.

Divide into 5 equal quantities. Add your preferred colour to each layer.

Put each layer in cake tin and bake for 20 minutes.

When cool, spread or pipe vegan butter cream between each layer. Decorate as required.

Dairy free Butter cream

Vegan Chocolate sandwich cake

Vegan chocolate cake

#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree

Ingredients

300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder
2 tsp baking powder
150g/4 quarters cup caster sugar
90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
300ml/1&quarter cup milk (rice milk is best in vegan baking)
30ml/2 tblsp/45g golden syrup or maple syrup or honey

Method

Preheat fan oven to 180C/355F.
Sieve flour, cocoa powder and baking soda together. Add the sugar.
In another bowl whisk the milk, oil and syrup together.
Add the liquid to dry ingredients and mix well.
Pour into two lined or greases tin – 8 inch circular tins
Bake for 30 minutes, be careful not too over bake as it will dry out.
Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
When fully cool put buttercream in between cake layers.

Moist apple muffins

****Dairy free, soya free, egg free and gluten free ***

Really moist buns

** Ingredients **

1 cooking apple – finely chopped

30ml/2 tblsp golden syrup/maple syrup/honey

80ml/third of a cup of milk (any alternative milk)

60ml/quarter cup of any flavourless oil

125ml/half cup yogurt

180g/1&half cup self raising gluten free flour

1 tsp baking powder

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together. (This is an important step)
Add to the flour and baking powder.
Mix well but don’t over mix.
Fold in the fruit.
Get into oven as quickly as possible.
Put in bun cases, should make 10 muffins and bake for 20 minutes.

Alternatives
– Add 50g strawberries

– Add 50g blueberries

– Add 50g dairy free chocolate

– Add 50g grated carrot

– Replace 50g of the flour with cocoa powder

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 chip loaf

*** Ingredients ***

25ml golden syrup/maple syrup/corn syrup.
100g brown sugar
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder
100g dairy free chocolate chips or chocolate chunks

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the sugar, flour and baking powder.
Mix well.
Carefully fold in the chocolate.
Put in loaf tin and bake for 45/50 minutes.

Chocolate mallowcake

Ingredients

200g digestive biscuits (read ingredients)
80g dairy free butter (melted)
3 tbsp warm water
130g plain chocolate
20 Marshmallows
4 tbsp chickpea aquafad
240ml (1 cup) double dairy free cream

Method

Crush biscuits. Add melted butter and mix well.
Put into a lined cake tin and press down. Put aside to set.
Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
Add the warm water to chocolate mixture and mix well.
Place in fridge to cool.
Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
Whip cream and add to chocolate mixture.
Spoon over biscuit mixture and place in fridge to set for at least 2 hours.

Alternative

Any biscuits can used including gluten free biscuits.
Add chocolate chips after whip cream.
Add chopped nuts to chocolate mixture.
Decorate with strawberries.

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