Tag: Soya free

Simple moist muffins

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

Really moist buns

*** Ingredients ***

100ml golden syrup/maple syrup/corn syrup.
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

** Method **

  • Preheat oven to 180 degrees Celsius
  • Whisk the syrup, milk, oil and yogurt together.
  • Add to the flour and baking powder.
  • Mix well.
  • Put in bun cases and bake for 18/20 minutes. The recipe makes 10 muffins.

For a cake, put in cake tin and bake for 30 minutes, test with skewer to ensure its cooked through.

For a sandwich cake, double the amount and fill with vegan butter cream. Dairy free Butter cream

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.

Vegan Chocolate Ganache

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

Ingredients

280ml/1 cup canned coconut milk –  the coconut milk cream from a 400g of tinned coconut milk

30ml/2 tablespoons Coconut oil

300g/2 cups dairy free chocolate (broke in small pieces)

250g/2 cups icing sugar (powdered sugar) (you may need extra if it does not thicken)

Method

  • Place the coconut milk and coconut oil in a saucepan over a medium heat, do not allow it to boil.
  • Pour the hot mix over the broken chocolate and mix until all the chocolate as melted. This may take a few minutes
  • Whisk until full combine.
  • Slowly add the sugar while the whisk is going. Whisk at a high speed for about an minute.
  • Place in fridge for about an hour until it complete cools down. It should now have thickened.
  •  Whisk again at a high speed, if it still isn’t thick, then slowly add some more sugar, until you get the required consistency.
  • Spread on your cake/cupcakes/buns.
  • It may also be used between two biscuits to make a biscuit sandwich.
  • Any left over ganache can be rolled and made into sweets.

Vegan Meringues

*** Vegan meringues ***

Ingredients

Aquafaba from one can of chickpeas (200ml)
150g/1&half cups of icing sugar (powdered sugar) – sieved
1 tsp of cider vinegar
1 tsp vanilla extract

Method

  • Whisk the aquafaba, sugar, vanilla and apple cider vinegar at a high speed for at least 10 minutes. It requires an electric mixer.
  • The bowl must have no grease, wipe with some cider vinegar. Wipe the baking tray apple cider vinegar. Any grease will cause them to collapse.
  • Bake in over at 120C/245F for 1 hour 15 minutes (if you prefer them browned leave for longer). Leave in oven for at least another 30 minutes once you turn of the oven, better still leave until oven is fully cooled down.

They taste and look like egg meringues.

Shortbread biscuits

*** Dairy free, egg free and gluten free shortbread biscuits ***

100g plain flour (any type of flour)
100g cornflour
150g Dairy free butter
75g icing sugar (powder sugar)

Method
• 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

Birthday cake – chocolate

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Vegan Chocolate cake

*** Dairy free, soya free, egg free and wheat free ***

Ingredients

  • Dry ingredients

280g self raising flour

70g caster sugar

1 teaspoon baking powder

Half teaspoon bicarbonate soda

Pinch of salt

  • Wet ingredients

375ml dairy free milk

120ml coconut oil melted

180ml apple puree

180ml golden syrup

2 teaspoons of apple cider vinegar

Method

  • Preheat the oven 180 degrees Celsius.
  • Mix the dry ingredients together
  • Put the wet ingredients in a separate bowl and whisk.
  • Add the wet ingredients to dry ingredients, mixing constantly.
  • Immediately put into lined cake tin (or split between 2 tins if you want to make a sandwich cake)
  • Bake for 28 minutes, less time if you bake in 2 halves (sandwich cake). Be careful not to over bake.

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/
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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.