Desserts

Fruity Apricot Flapjack

This recipe is kindly supplied by Sainsbury’s using their freefrom oats.

60g freefrom sunflower spread
80g soft brown sugar
160g marshmallows
320g ready to eat Apricots
200g freefrom pure oats

Method

Preheat the oven to 190°C, fan 170°C, gas 5 and line a 20cm square tin with baking parchment.
Gently heat 60g freefrom sunflower spread, 80g soft brown sugar and 160g marshmallows in a saucepan, stirring.
Add 320g ready to eat apricots, sliced, bring to the boil and stir over a medium heat for 5 minutes.
Remove from the heat and add 200g freefrom pure oats. Mix well, then scrape into the tin.
Smooth with an oiled spatula.
Bake for 15 minutes, until golden brown.
Remove from the oven, allow to cool, then cut into bars to serve.

Makes 12 bars

Lemon Polenta Cake

This recipe is kindly supplied by Cake Angels and is free from dairy, wheat and gluten. Click on the link to go to their website or contact Cake Angels on 07818 176761.

175g dairy free butter
175g golden caster sugar
3 medium eggs, beaten
150g Maize Polenta
100g ground almonds
1 tsp vanilla extract
2 tsp gluten free baking powder
Zest and juice of one lemon

Topping
50g granulated sugar
Zest and juice of one lemon

Method

1. Preheat the oven to 180c/160c fan/gas 4. Line a 24cm baking tin with baking parchment.
2. Cream the dairy free butter and sugar until pale and fluffy.
3. Add the beaten egg and polenta and beat again until well combined. Stir in the ground almonds, vanilla extract and baking powder. Using a metal spoon fold in the lemon zest and juice.
4. Spoon the mixture into the tin and level with the spoon.
5. Bake for 30 minutes or until golden brown and a skewer inserted into comes out clean.
6. Meanwhile prepare the syrup by mixing the sugar, lemon zest and lemon juice, stir until the sugar begins to dissolve.
7. When the cake is cooked dribble the syrup over the top. Remove the cake from the tin when it has cooled.

Optional Topping
4 tbsp dairy free lemon curd
5 tbsp of caster sugar
1 lemon – zest and juice

Method

1. Spoon lemon curd over batter in swirls, before putting in the oven.
2. Once cake cooked remove from oven and spoon over sugar and lemon juice syrup.
3. Leave to cool before removing from the tin.

Chunky Chocolate Chip Biscuits

This recipe is kindly supplied by Blue Lotus and is free from wheat, gluten, dairy, egg, soya and nuts. Click on the link to go to their website or contact BlueLotus on 0116 2998122.

100g margarine (pure sunflower)
75g castor sugar
50g mashed banana
200g brown rice flour
3tbs Plamil chocolate chips
1tsp vanilla extract

Method

1. Cream the margarine and sugar together, beat in the banana.
2. Add the vanilla essence and chocolate chips.
3. Sieve in the flour and mix well.
4. Cover and chill in the refrigerator for 30mins.
5. Separate into 16 balls, roll in your hands and flatten to form biscuits of approximatly 1cm thick.
6. Place on a greased baking sheet and bake in a preheated oven at 180 degrees celcius, gas mark 4 for 25-30 minutes or until golden brown.
7. Leave to cool on the baking sheet and then transfer to an airtight container.

Servings: 4+
Preparation time: 40 minutes (inc. chilling time)
Cooking time: 30 Minutes

Cooking tips:
Use chopped fresh or dried fruit instead of choc chips eg. blueberries, cranberries or raisins.
Use 1tsp of orange or lemon oil instead of vanilla extract and add 1tbs of fresh orange or lemon rind instead of the choc chips.

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.