Here are a couple more simple recipes that are useful. Everywhere you go these days mums are talking about their fabulous adventures in baking and producing cupcakes that look like works of art. As the mum of an intolerant child, I always feel a bit inadequate when I turn up with shop bought, ‘free from’ fake cherry bakewells. So I have had a crack at altering a few easy recipes. I ‘blind’ tasted them on my family and no-one could tell that they were dairy free, gluten free and wheat free.
150g/6oz of Pure sunflower spread
150g/6oz caster sugar
½ teaspoon of vanilla extract or almond extract
150g/6oz of Doves Farm self-raising flour
3 tablespoons of Alpro Soya Junior milk
3 tablespoons of full fat coconut milk
Beat in the eggs and vanilla extract, followed by the flour and milk. Half fill some paper cake cases, on a baking tray. Bake in a preheated oven (200 for an electric oven, 180 for a fan oven, gas 6) for 10/15 minutes.
100g/4oz Pure sunflower spread
150g/6oz of dark chocolate (dairy free), or melt down 150g of dairy free chocolate drops or buttons, try the Asda chocolate orange flavour ones to make the recipe a bit more interesting and less bitter
1 teaspoon of vanilla extract
1 teaspoon of coconut milk
100g/4oz Doves Farm self-raising flour
Preheat the oven to 180, 160 for a fan oven , gas 4.
Beat the eggs together and then add the flour and sugar. Next add the coconut milk and vanilla extract.
Melt the chocolate in a bowl over a pan of hot water. Constantly stirring until all melted. Be careful not to let it get too hot. If the chocolate mix is too bitter try adding an extra sprinkle of caster sugar, splash of vanilla extract and or a splash of coconut milk. Let it cool slightly and then add this to the egg mixture and pour it into a well-greased (with Pure sunflower spread) baking tin, ideally 150x200mm. Bake in the oven for approximately 30 minutes. Cut into squares to serve.