Half Term Fridge Cake
75g Pure margarine
50g Golden syrup
100g Kinnerton luxury dark chocolate
100g cereal (I used 50g of Nature’s Path Munch and 50g of Nature’s Path Chocomunch)
90g dried fruit (I used Urban Fruit’s blueberry and blackcurrant superberry mix)
12 bun cases
1. Melt the margarine and golden syrup in a pan and bring to the boil. Add the chocolate, reduce the heat to low, and stir until the chocolate has melted.
2. Mix in the cereal and dried fruit. Give it all a really good mix until everything is chocolatey.
3. Spoon the mix into the bun cases. Chill for 3 hours or until set.
I made this to celebrate my birthday. As it is my birthday, I treated myself to not faffing around with taking a photo, and just ate it. Everyone should have cake for brunch on their birthday.
110g Pure margarine
175g raw cane sugar
3 tsp Orgran egg replacer
200 ml almond milk
200g ground almonds
a pinch of salt
1 ½ tsp gluten-free baking powder
½ tsp xanthan gum
3 tbsp brown sugar
1 tin of pineapple rings
1 glacé cherry per pineapple ring
1. Preheat oven to 180°C.
2. Cream the margarine and cane sugar. Slowly add the egg replacer and almond milk. The texture will look a bit unpromising. Try not to worry about this.
3. Spoon by spoon, add the polenta, ground almonds, salt, baking powder and xanthan gum until the mixture is well combined.
4. Grease a 20cm springform tin. Sprinkle the brown sugar on its base. Drain the pineapple rings and then arrange them in an even layer. Put a glacé cherry at the centre of each pineapple ring.
5. Spoon in the cake batter and smooth it down.
6. Bake for 1 hour or until a skewer comes out clean. Cool for 20 mins.
7. Using a plate, flip cake out of the tin. Serve with almond cream or single cream.
The allergy brothers are obsessed with pretending to be the emergency services. They suddenly announced the other day that they were policemen and had to have doughnuts right now! This is the recipe that I rustled up and it turned out quite well considering.
1 tsp sugar
125 ml boiling water
125 ml cold water
1 tbsp dried yeast
1 packet of Orgran pizza and pastry multi mix
20 ml sunflower oil
75 g sugar
Corn flour for dusting
75 g icing sugar
1. Preheat oven to 200°C.
2. Dissolve 1 tsp of sugar in 125 ml of boiling water. Add 125 ml of cold water. Then mix in 1 tbsp of dried yeast.
3. Leave the mixture to do its thing. It will take approximately 5 minutes until it is frothy and active.
4. Empty contents of packet of Orgran pizza and pastry multimix into a bowl and make a well in the centre of the powder.
5. Add the water and yeast to the well. Combine with a spoon until it is forming a ball of dough and then knead by hand.
6. Add 20ml of sunflower oil to dough and knead until fully mixed.
7. Add 75g of sugar and knead again until fully mixed.
8. Split dough into 4 pieces. Dust a board or work surface with cornflour. Then roll each piece into a sausage shape.
9. Dust baking tray with cornflour and place dough sausage on tray into a circle shape by joining the sausage ends together.
10. Bake for 15-20 minutes.
11. Leave to cool.
12. Gradually add 1 tbsp of hot water to 150 g icing sugar until the mixture can coat the back of a spoon. Drizzle on donots and coat with sprinkles. We used De Ruijter dark chocolate vlokken.
Bacon and “cheese*” mini muffins
Makes 12 mini muffins.
*We used Cheezly Soya Free cheese substitute as it is the only cheese substitute we have found that the boys are not allergic to. It is an acquired taste! My eldest son and husband won’t eat it. I tolerate it. My youngest son loves it; he is the only one of us who has never tried real cheese. If you can eat dairy cheese or other cheese substitutes then I would use them instead. I hear very good things about Vegusto cheese substitutes.
100g gram flour
1 tsp baking powder
3 tbsp sunflower oil
50g back bacon (chopped into small pieces)
100g Cheezly Soya Free cheese substitute
3 tbsp almond milk (Ecomil unsweetened)
1. Preheat oven to 200°C/400°F/ Gas Mark 6.
2. Combine all ingredients and put about 1 heaped tsp into each paper case.
3. Bake for 10 minutes until lightly browned.
Best eaten warm and, according to my youngest son, by stuffing a whole muffin in your mouth in one go in between bouts of tug-of-war.
“I want to do it myself” chocolate cake
This is a very forgiving recipe.
240g gram flour
3 tsp gluten free baking powder
200g raw cane sugar
25g Orgran egg replacer
4 tbsp cocoa powder (check for added allergens)
9 tbsp sunflower oil
1 tsp vanilla essence
340 ml water
1. Preheat oven to 150°C.
2. Line cake tin with greaseproof paper.
3. Mix all the dry ingredients together in a large bowl. Stir a bit too enthusiastically so some of the mixture flies out the top.
4. Add oil and vanilla essence to the dry mixture.
5. Ideally, gradually add water and mix well until smooth, but runny. In reality, get overexcited and dump it all in one go, and that works pretty well too.
6. Give it a really good mix, and pour into the lined tin.
7. Bake for 20 minutes then check the cake every 10 minutes until a knife poked in the middle comes out clean.
For extra, “I want to do it myself” fun, use Dr Oetker Easy Swirl Cupcake Icing (Chocolate or Vanilla flavour) to decorate, but check for your allergens.
Three O’clock Banana Bread
Named because it packs an energy punch for that mid-afternoon slump.
To make 1 loaf:
75g medjool dates
100g Pure sunflower margarine
125g raw cane sugar
2 tsp Orgran egg replacer
4 tbsp water
3 bananas (really ripe; more brown than yellow)
100g gram flour
3 tsp gluten free baking powder
1. Preheat the oven to 160°C/ Gas Mark 3. Line your loaf tin with baking parchment or a loaf tin liner.
2. Chop up the dates so the pieces are similar in size to the biggest raisins.
3. Cream the margarine and sugar together. Mix in the egg replacer and water. Worry unnecessarily about the weird texture.
4. Mash the bananas with a fork and add to mixture. Add the dates and raisins. Give it a good stir.
5. Sift the two flours and the baking powder into the bowl and fold these into the mixture.
6. Give it one final really good stir. Put the mixture in the lined loaf tin. Bake for about an hour, but check after 50 minutes. It’s ready when a knife poked into the middle comes out clean. Leave to cool in the tin.