Today Rowan and I made these mini loaf cakes using homemade oat flour. We had to use regular sugar as that’s all we have but I reduced the amount (I often do with cakes and they still bake and taste fine).
They were lovely, springy and moist ❤ definitely a hit and will make them again. The texture was really nice and they didn’t have that grainy feel gluten free cakes often have. I may try the recipe as a large cake in future. We’re going to have the rest with custard tomorrow.
Dairy, gluten and egg free with sprinkles
Jack recently tried and liked garlic bread but £1.50 for a gluten and dairy free bagettue is just crazy! He likes to have garlic butter on his toast though. He has done so great considering a few years ago he would only eat plain foods, sandwiches or peas and sweetcorn mixed together.
This morning I was making butter from some leftover Christmas cream and then made that into garlic butter for the freezer. Jack asked if we could do a dairy free version. I gave him directions and he made a batch himself, all ready for future use.
Jack’s gluten, dairy and egg free iced doughnuts.
Jack’s gluten and dairy free cake decorated to look like a pizza.
800g cauliflower, cut into florets
280ml vegan vegetable stock
115g of vegan cheese spread (grated hard cheese can also be used)
1 tsp mustard
1 tbsp chopped parsley
Freshly ground salt and black pepper
1 red onion, thinly sliced
120g cherry tomatoes, halved
1) Cook the cauliflower in boiling water until just cooked. This will take approximately 8-10 minutes.
2) Mix the cornflour with enough of the stock to make a paste.
3) Heat the remaining stock in a second pan. Add the cornflour paste and heat gently until the stock thickens.
4) Stir in the cheese into the stock and stir until melted. Now add the mustard and parsley. Season to taste and mix well.
5) Transfer the cauliflower into a heatproof dish. Pour over the sauce and mix gently until the cauliflower is coated.
6) Scatter the cherry tomato halves and sliced onions over the top of the cauliflower.
7) Grill for approximately 5 minutes, until bubbling and golden.
Vegan/Free From Chocolate Tart
Vegan chocolate tart made using no milk, eggs, butter, soya or grains. I have made this recipe using several different types of nuts and also other kinds of dried fruit but I like this combination best.
Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: Serves 6
- 300g Mixed nuts, (or nuts of your choice)
- 200g Medjool dates
- 50g Icing sugar, (Optional)
- 4 medium Avocados
- 200g Cocoa, (Use cocoa rather than drinking or hot chocolate mixes as these often contain milk or milk products)
- 300g Agave nectar, (Golden syrup is a good substitute)
- Blend the nuts in a food processor until they are ground. Alternatively or if you don’t have a food processor some types of nut can be bought already ground.
- Cut the dates in half and add to the nuts and pulse until they are chopped and the mixture sticks together. Sugar can be added to taste if required. Icing sugar works best I have found.
- Press the nut and date mixture into a cake tin, silicone mould or similar. Cover this with a lid if available or clingfilm and place in the fridge while you prepare the filling.
- Clean off any stray base mixture from the food processor bowl. Otherwise you will end up with crunchy bits in your filling.
- To make the filling, half the avocados and remove the stones. Scoop the avocado from the skins into the food processor. Add the cocoa and agave nectar. Process until smooth and uniform in colour. Check for taste and add more agave or cocoa if required.
- Spoon the filling on top of the base and freeze for around 1 hour or until quite firm.
I have made this tart several times and have used just one type of nuts such as almonds for the base and also different dried fruits such as raisins or mixed berries. Each is nice but slightly different in it’s own way.
Golden syrup can be used instead of agave and honey could be used but if you are making this for vegans check with them first as many do not eat honey.
Tart could also be decorated with berries or other fruits. Or you could use edible flowers or shop bought cake decorations.