When I started this blog, I did say I would be sharing some recipes, so it is about time I did.
Here is one of the first ones we tried once Zac was put on his very strict diet. As a little one, he always enjoyed my mother in law’s homemade rock cakes, aka ‘Grandma cakes’. Once wheat, dairy and gluten were eliminated from his diet she reworked the recipe to make it suitable.
They are so simple and really delicious. Sophia and Zac love them. They can be a bit crumbly, and those crumbs are very fine and powdery but, in my experience, that seems to be the case with all cakes and biscuits made without wheat or butter. I guess as there is no sticky gluten or binding fat, there is nothing to make those crumbs bigger.
8 oz self raising flour – Doves Farm www.dovesfarm.co.uk make a good wheat free, gluten free flour and it is widely available
4 oz ‘butter’ – we use Pure www.puredairyfree.co.uk sunflower spread, also widely available
3 oz caster sugar
4 oz dried fruit
1 standard egg
2-4 teaspoons milk – we use Alpro Soya Junior milk http://www.alpro.com/uk/soya-plain
1. sift flour into bowl
2. rub in butter finely
3. add sugar and fruit
4. mix to very stiff batter with beaten egg and milk
5. place 10 spoonfuls of mix in rocky mounds on baking tray
6. Bake at 200 for 15-20 minutes
To add some extra flavour and perhaps some extra richness you could add an extra teaspoon or two of coconut milk. I sometimes add a splash of vanilla extract or almond extract, just to give them more flavour. No matter how I make them, they do not last long in this house, which is always a good sign.