Desserts

Blackberry and Apple Crumble

5 cooking apples
100g blackberries – frozen or fresh
60g light brown sugar
1tsp gluten free baking powder
30g ground almonds
100g potato/rice flour or other appropriate gluten free flour
40g olive oil margarine
1 pinch salt

Method

1. Peel, core and slice the apples
2. Place the apple slices and blackberries in a saucepan with 2tbs of water and simmer over a gentle heat until soft. Add sugar to taste and transfer to a greased 3 pint pie dish.
3. Mix the flour, ground almonds, salt and brown sugar together and gradually rub in the margarine.
4. Spread the mixture over the fruit and transfer to a pre-heated oven (180’C)

Servings: 4
Preparation time: 15 minutes
Cooking time: 25 Minutes
Ready in: 40 minutes

Cooking tips: Any combination of fruit can be used, such as pears, strawberries, blueberries, peaches and plums. 500g apples and 2 tsp of cinnamon are a delicious combination.

Fried Banana and Maple Syrup

These are always popular for breakfast or a quick snack, either on there own or on a couple of pancakes.

4 Bananas
2tbs dairy-free margarine
2tsb maple syrup

Method

1. Heat the margarine over a low heat and add the sliced bananas.
2. Cook for approximately five minutes until golden brown.
3. Serve immediately with a little maple syrup.

Servings:4
Preparation time:5 minutes
Cooking time:1 minute
Ready in: 6 minutes

Cooking tips: An even easier way to cook bananas is to pop them in the oven in there skins and cook for about 25 minutes at about 180’C

Pancakes

Breakfast is often a problem for kids with multiple allergies, but pancakes are an excellent way to start the day and the batter will keep in the fridge for at least four days. These pancakes can be made with most combinations of flour, oil and milk but the liquid quantities all vary depending on the type of flour used and the desired consistency. You can use this mixture for waffles but it will need to be quite thick with a little extra oil added.

170 g rice/chickpea/tapioca flour or other appropriate gluten free flour
¼ tsp salt
1 tbs sugar
1 tbs light olive oil
125-250 ml rice/almond/coconut milk
1 tsp egg replacer- mixed together with 1 tbs water
2 tbs light olive oil for cooking

Method

1. Mix together all the dry ingredients in a large bowl
2. Gradually add in the egg replacer, the oil and the milk until you get the desired consistency.
3. If you have time, let the batter stand for a little while. The mixture will thicken a little.
4. Pancakes: pour 3-4 tbs of batter into a lightly greased hot frying pan, and fry for approx 2-3 minutes on each side until golden brown.
5. Waffles: Grease an electric waffle maker and when it has reached the required heat, pour in 3-4 tbs of batter into the centre and allow to cook for 3-4 minutes until golden brown.

Servings: 8
Preparation time: 10 minutes
Cooking time: 5 minutes
Ready in :15 minutes

Cooking Tips: Depending on the type of flour used, these waffles can get sticky, so it is important to oil all surfaces well and make sure the mixture goes into a really hot waffle maker. If you want to make drop scones just add 2 tsp of gluten free baking powder to the mixture.