Tag: wheat free

Banana and apple scones

*** Banana and apple Scones ***
Dairy free, egg free, gluten free and no added sugar

Extremely easy

Ingredients

200g gluten free flour
100g Dairy free butter
2 ripen bananas (well mashed)

1 apple grated
1 tbsp cinnamon (optional)

Method
• Preheat oven to 160 degrees celsius.
• Rub the butter into the flour and cinnamon.
• Add the mashed bananas and grated apple and mix well.
• Roll out on a floured surface and cut with cutter.
• Bake for around 20 minutes.

Pancakes – vegan

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*** Simple egg free and dairy free pancakes ***

Can easily be made gluten free too.

Ingredients

1 cup/180g of any flour
1 cup/240ml of milk (any milk will work)
A banana or cup of apple puree
1 tablespoon of oil

Method

  • Mix the flour, milk and oil together.
  • Mash the banana/apple puree and add to mixture and mix well.
  • Best to use either an electric mixer or blender otherwise you will end up with lumps of banana.
  • Fry on a hot frying pan using either df butter or df margarine.

Alternatives

  • For thickener/fluffier pancakes use self raising flour and fry on a medium heat until golden brown.
  • The crepe/thinner pancakes are really nice using buckwheat flour.
  • Instead of the banana or apple use a tablespoon of milled flaxseed mixed with 3 tablespoons of hot water.
  • Add chocolate chips or cocoa powder for chocolate pancakes

Vegan lemon cake

Lemon Squares
*** Dairy free, soya free, egg free and gluten free ***
Low sugar
—————————————————-
275g self raising flour (I use gluten free flour)
100g caster sugar
1 tsp baking powder
1 lemon zest and juice
100ml oil
170ml milk (I use rice milk)

*** Method ***

  • Preheat oven to 200 degrees Celsius
  • Sieve the flour, baking powder.
  • Add the sugar and mix well.
  • Add remaining ingredients and mix until smooth.
  • Line baking tray and pour in mixture.
  • Bake in oven for 18/20 minutes.

Vegan nutty chocolate cake

*** Nutty chocolate cake ***
Dairy free, soya free and gluten free

200g dairy free butter (I use Stork margarine)
100g caster sugar
100g cornflour
170g plain flour (I use gluten free)
30g cocoa powder

400g dairy free and Soya free chocolate
250g dairy free butter
1 tbsp golden syrup
50g walnuts (crushed)
50g cashews (chopped)
80g small marshmallows

*** Method ***

Base
• Preheat oven to 180 degrees Celsius
• Cream the butter and sugar together
• Add the cornflour, flour and cocoa powder and mix well
• Press the dough into a lined tin.
• Bake for 15/20 minutes.
• Remove from oven and set a side to cool

Topping
• Melt the chocolate, butter and golden syrup together over a low heat or gently in microwave
• Let it cool for a while and then add the nuts and half the marshmallows

• Place topping on base.
• Sprinkle with remaining marshmallows and some chopped nuts.

• Place in fridge to set

For these to be vegan, vegan marshmallows are required.

Pinwheels

Pinwheels
*** Dairy free, soya free, egg free ***

Gluten free  if made using gluten free ingredients.

Made using puff Pastry.

Most shop bought puff pastry is dairy free, soya free and egg free but always read ingredients.

** Pizza Pinwheels **

Tomato puree

Mixed herbs

Chopped ham

Dairy free cheese

Puff pastry

Preheat oven to 180 degrees Celsius.

Spread the tomato puree, sprinkle with mixed herbs on the pastry, sprinkled with chopped ham and grated cheese.

Roll tightly, cut into slices. Spread on baking tray and bake for 12/15 minutes.

** Pesto Pinwheels **

Puff Pastry
Dairy free/soya free pesto
Chopped ham
Grated cheese
Preheat oven to 180 degrees Celsius
Spread the pesto on the pastry, sprinkled with chopped ham and grated cheese.
Roll tightly, cut into slices. Spread on baking tray and bake for 12/15 minutes

 

**** Pinwheel fillings ****

Hidden veg sauce and violife mozzarella (pizza pinwheels)

Pesto

Pesto with chopped up chicken

Tomato passatta with mixed herbs and a little garlic

Tomato passatta with chopped up chicken

Broccoli and violife creamy

Spinach, sun-dried tomato and violife mozzarella

Bolognese (just puree standard homemade bolognese)

Chicken and violife creme fraiche with red pesto and cherry tomatoes

Mashed beans and sausage

Tuna, red onion and violife creamy

Peanut butter and banana

Peanut with grated apple

Sweet freedom choc shot (offered with a little bit of custard made with oatly or almond milk)

Strawberry fruit puree and choc shot

Apple fruit mash or grated with cinnamon

Most purees will work

 

Once you use gluten free pastry and gluten from ingredients then the pinwheels will be gluten free. One example of gluten free pasty is Jus Rol Puff Pastry.

 

 

 

 

Apple muffins

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

Really moist buns

*** Ingredients ***

125ml golden syrup
80ml milk (any alternative milk)
60ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder

1 medium cooking apple

** Method **

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

These freeze well and an easy snack.

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.

Caramel slices

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

These taste great.

* Shortbread Base *
100g gluten free plain flour
100g cornflour
1 tbsp/15ml warm water
160g dairy free butter
80g icing sugar

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

* Chocolate layer *
150g 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 canned coconut milk
260g caster sugar
30ml water
130g dairy free butter

  • Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
  • Put sugar in saucepan and add 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.

Nutty banana bread

*** Nutty banana bread ***
Dairy free, soya free, egg free and gluten free.

Easily made free of added sugar

Ingredients

2 ripen bananas well mashed
200g self raising flour (I use Aldi gf self raising)
1 tbsp baking powder
1 tbsp cinnamon
1 tablespoon honey (optional)
50g chopped nuts
70g dairy free butter (I use Stork margarine)
30g nut butter

** Method **

  • Preheat oven to 160 degrees celsius
  • Sieve the flour, baking powder and cinnamon together.
  • Mix in the mashed bananas
  • Add the chopped nuts and honey
  • Melt the butters and add. Mix well.
  • Place in loaf tin and bake for 40/45 minutes.

Basic Savoury muffins

*** Basic muffin recipe***

Add any flavour
Dairy free, egg free and gluten free

*** can be made sugar free***

Ingredients

150g self raising flour
(If gluten free replace the flour with 150g of any gluten free plain flour
1/4 tsp xanthan gum, 2 tbsp baking powder, 1 tsp bicarbonate soda (baking soda))

1 pinch of salt
60g dairy free butter melted or 60ml oil
60g of any pureed vegetables or fruit
60ml milk (I use rice milk but any milk will work)
15ml lemon juice

15 ml maple/golden syrup (optional)
1 cup of grated carrot/parsnip (optional)

Method

  • Preheat oven to 180 degrees Celsius.
  • Mix all the dry ingredients together.
  • Mix the melted butter/milk/pouch/lemon juice and syrup together.
  • Add the liquid to the dry ingredients and mix well.
  • Fold in the grated carrot, don’t over mix.
  • Bake in the oven for 18/20 minutes, they didn’t colour but don’t over cook as they’ll go hard.

They freeze well so handy for lunch box.

Coconut cupcakes

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

Ingredients

  • 200ml coconut milk
  • 20ml cider vinegar
  • 160g self raising flour
  • 40g coconut flour
  • 30g desiccated coconut
  • 1 tsp baking powder
  • Half tsp bicarbonate soda
  • Pinch of salt
  • 150g caster sugar
  • 40g brown sugar
  • 80ml melted coconut oil

Method

  • Preheat oven to 180C/355F
  • Mix the milk and cider together and set a side.
  • Sieve the flours and add the rest of the dry ingredients and mix well.
  • Add the oil to the milk and cider mixture and whisk.
  • Immediated spoon into bun cases (should make 12 muffins).
  • Bake for 20 minutes, until golden brown.

(If using gluten free plain flour then use a half teaspoon of xanthan gum or teaspoon of cornflour and an extra teaspoon of baking powder with the gluten free plain flour)