Egg Free Waffles
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waffles

A yummy treat for weekend brekkie or brunch!

 

Ingredients:

280g (10 oz) plain flour

4 tsp baking powder

2 tsp sugar

450 mls milk

2 tbsp vegetable oil

2 tbsp water

1 tsp vanilla extract

4 tbsp melted butter

 

Method:

In a bowl, whisk together the dry ingredients – flour, baking powder and sugar.

Add in the remaining ingredients – milk, vegetable oil, water, vanilla and melted butter.

Whisk together until batter is mixed, it will be slightly lumpy.

Spray waffle maker with non-stick spray. Pour on enough batter and cook for about 3 to 4 minutes depending on your waffle maker instructions.

Serve warm and sprinkle with icing sugar (or any other topping you wish).

Mmm…perfect for a weekend treat!

Barm Brack – An allergy friendly Halloween recipe
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barm-brack_photo

 

This sweet fruit loaf is a favourite Irish tradition at Halloween.  You can leave out the whiskey in this egg, dairy and nut-free recipe if you wish, but it adds a richness to the overall flavour.

 

Ingredients:

375g packet fruit mix

50mls whiskey

250mls cold tea

225g plain flour

2 tsp baking powder

125g light brown sugar

1/2 tsp mixed spice

1 over ripe banana

900g loaf tin

 

 

Method:

  1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
  2. Preheat the oven to 180˚C and grease and line a 900g loaf tin.
  3. Mix together the flour, baking powder, sugar and mixed spice in a mixing bowl.
  4. Add the mashed banana and a little of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid as you are looking for a wet dough. Stir through the fruit mix until everything is thoroughly combined.
  5. Spoon the wet dough into the lined loaf tin and place in the oven, on the middle shelf, and bake for 1 hour.
  6. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
  7. Serve in slices spread with a little butter.

Easy Peasy Chocolate Biscuit Cake
by | posted in: Allergy friendly recipes | 0

 

Chocolate biscuit cake

Another alternative for a special treat!

Egg-free, nut-free & no cooking needed, this one will go down well with kids & adults alike!

 

Ingredients:

250g (8½ oz) milk or dark chocolate

100g (3½ oz) butter

400g (14 oz) digestive biscuits

1 tbsp golden syrup or honey

5 tbsp pouring cream

900g loaf tin

 

Method:

Melt the chocolate with the butter.

Mix in the golden syrup or honey along with approx. 5 tablespoons of cream until you have achieved a smooth silky sauce.

Allow to cool a little, then break in the digestive biscuits.

Transfer to the loaf tin that has been lined with parchment paper.

Chill for at least 2 hours (overnight is best).

To serve, turn out onto a suitable plate.

Leave to set at room temperature for 20 mins before cutting into slices to serve.

Easy peasy!

 

Egg-free Pancakes
by | posted in: Allergy friendly recipes | 0

photo

Yummy pancakes for the whole family – who needs eggs?

 

Ingredients:

175g (6 oz) plain flour

1 tbsp baking powder

1 tbsp sugar

½ tsp salt

225 mls milk

2 tbsp vegetable oil

2 tbsp water

1 tsp vanilla extract

 

Method:

In a bowl, mix together the dry ingredients – flour, baking powder, sugar and salt.

Add in the remaining ingredients – milk, vegetable oil, water and vanilla.

Stir until just moistened.

Spray pan with non-stick spray or lightly wipe with oil. Pour desired amount of batter per pancake.

Pancakes are ready to turn when bottom is turning golden brown.

Flip pancakes with spatula (or if you feel adventurous, go for the free-hander!). Turn only once.

Remove when bottom is golden brown and dry.

Serve warm and sprinkle with your favourite topping!

Mmmm…fluffy & delicious!