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Gluten free, egg free, dairy free but thankfully not taste free!
Member Name: clara29
Advantages: Great if you suffer from allergies
Disadvantages: Don't keep for very long
Recently my husband has been diagnosed with several food intolerances amongst which are eggs, wheat and dairy, so for a while baking has been a bit of a no-go area!
We don't usually eat a lot of baked goods anyway but over Christmas we were missing bread and cakes a bit so I thought I would do a bit of digging on the internet to see what allergy alternatives were out there
After a few misses (chocolate brownies tasted like dust yuk!!) there were a couple of successes and I thought I would post them to help anyone else out there suffering with food intolerances:
Irish oaten rolls (adapted for allergy sufferers):
(free from eggs, wheat, yeast and dairy)
This was an adapted Nigella recipe and tasted a bit like scones. Great with jam and best eaten on the day (or warmed up in the oven the next day) - these tend to crumble a bit if frozen. Super quick to make!
* 400g self raising gluten free flour (Doves Farm is the brand I used)
* 100g rolled oats (not instant)
* 300ml flat beer or stout (lager gives a milder taste, Guinness is slightly bitter)
* 150ml plain soya yoghurt or cream (I used Alpro cream)
* 4 15ml tbsp rice bran or vegetable oil
* 4 15ml tbsp runny honey (use this after the oil as it slips off easily)
* ½ tsp salt
* 2 tsp bicarbonate of soda
Preheat the oven to 220c
Mix the oats and flour, salt and bicarb in a large bowl.
Mix all the liquids into a bowl or jug and add to the flour and oats stirring until absorbed
Using slightly damp hands, form the mixture into balls and dollop onto a greased, preheated baking tray. The mixture should make about 12 rolls.
Sprinkle the tops with a pinch of oats and bake for 15 mins on 220 - transfer onto a wire rack to cool
Citrus fairy cakes
(free from eggs, dairy and wheat)
* 120g dairy free margarine (eg: vitalite, tomer)
* 100g castor sugar
* ½ tsp vanilla essence
* 1 tsp grated orange rind
* 1 tsp grated lemon rind
* 4 tbsp dairy free milk (I used rice milk)
* 150g self-raising gluten free flour (I used Doves Farm)
* 2 tbsp orange juice
* 1 tbsp lemon juice
* 1 tbsp toasted almond nibs
Lightly grease a cake baking tray and Preheat oven to 180°C.
Beat butter, sugar and essence until light and fluffy. Add orange and lemon rind and stir in the milk gradually, one tablespoon at a time.
Sift in flour. Add orange and lemon juice slowly. Spoon batter into the individual cake holes. Sprinkle almond nibs over the surface and bake for 35-40 minutes or until cakes are cooked through when tested with a skewer.
Allow the cakes to sit in the pan for 5-10 minutes before removing them to a wire rack to cool.
These kept well for 2 days.
If any of you happen to make these, do drop me a line and let me know what you thought!....thanks for reading x
(ALSO POSTED ON CIAO AS CIAOMIAOW)
Summary: Tasty treats for food intolerance sufferers