Free From Chocolate Muffins

This recipe has corn and eggs in it, you can easily swap the eggs out with egg replacer though.

Ingredients

• 1 x 100g dark chocolate
• 3 1/2 oz (95g) instant polenta
• 1 x 100g pack blanched (ground almonds are fine too) almonds
• 3 1/2 oz (95g) butter or margarine
• 3 1/2 oz (95g) icing sugar
• 2 level tablespoons cocoa
• 3 large egg whites
• 1 -2 dessertspoons of milk (of your choice - almond?)

Method

• Whizz the polenta and almonds to a fine powder in a food processor.
• Melt the chocolate and margarine.
• Sift the dry ingredients into a bowl and beat the egg whites till stiff.
• Pour the chocolate mix into the dry ingredients and then stir together.
• Fold in the egg whites divide into muffin tins (the mix should fill the tins) bake for 16 -20 minutes at 200C or gm 6 until they are firm to the touch.

Clay Dough - wheat and gluten free modelling dough

Wheat and gluten fee "Play doh" ;)

This dough dries nicely and is perfectly white. You can paint your creations after it dries.

Ingredients

• 1 cup (125g) white rice flour
• 1 cup (290g) salt
• 3/4 cup water

Method

• Mix all ingredients into a bowl. Roll the dough into a firm ball. If the mixture is too crumbly add more water 1 teaspoon at a time.
• Let the children make their creations. Line a baking tray with tinfoil and leave to dry overnight.
• Alternatively bake the clay dough at 200F/93C for 30 minutes and allow to cool before painting.
• Send me pictures of your models to post on the Resource!

Black Bean Brownies

Ingredients

• 15oz can black beans (drained & rinsed well)
• 4 large eggs
• 1/2 cup granulated sugar
• 3 tbsp cocoa powder
• 2 tbsp strong coffee (or 1 tbsp instant coffee dissolved in 1 tbsp hot water)
• 1 tsp baking powder (gluten free)
• 2 tbsp canola or olive oil
• 1 tsp vanilla

Method

• Preheat oven to 350*F. 
• Prepare an 8x8 baking pan by spraying it with cooking spray.
• Mix all ingredients in a food processor or blender. 
• Add the beans last and make sure you blend VERY well. 
• Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing. 
• Brownies are approx. 2"x2" in size.

Number of Servings: 16

Orange Syrup Cake

Wheat free, gluten free, dairy free, soya free, and corn free

Makes one large cake in an 8" round tin, or a sandwich cake in 2 tins - approx 12 slices or kill two birds with one stone as I did, and make a 6" cake and 10 small cupcakes for the freezer!

Ingredients

175g (6oz) "Pure" Sunflower Margarine or equiv. alternative
225g (6oz) caster sugar
2 medium eggs, beaten
200g (7oz) rice flour
3 oz ground almonds (optional)
1 tsp Xantham Gum
1 tsp baking powder
grated zest and juice of one large orange

Beat together sugar and margarine. Add in beaten eggs and stir in dry ingredients.
The mixture should be a soft dropping consistency.

Bake in the oven for 40 minutes at 180C (15-20 mins for cupcakes)

Ideas for serving:-

Heat 200mls orange juice and 5 oz caster sugar to create a syrup and pour over the top.

If you made 2 cakes for a sandwich then spread marmalade in between the layers.

Make butter icing (equal parts icing sugar to margarine) with a little orange juice (you might need more icing sugar) and either spread over the top of the large cake, or make butterfly cupcakes. to do this, cut a cone shape out of the top, fill with icing and cut the cone shape piece in half to form two "wings" which you place back on the top.

Chickpea Patties / Burgers

Dairy, soya, wheat, gluten, corn and egg free.

I halved this recipe using one can of chickpeas and made 6 small patties for my 5 year olds. They are really tasty and robust (don't fall apart) and you can substitute the onion for sun dried tomatoes if preferred.

Full Recipe makes 12 small patties (8cm across, 2cm deep)

2 x 400g cans (weight is undrained weight) chickpeas, drained
4 garlic cloves, crushed, or garlic paste
1tsp ground cumin
1 small red onion, chopped
20g fresh coriander
2 tbsp plain flour - if using gluten free Dove's Farm works best and add 1 tsp Xanthan gum

extra flour to dust, olive oil for frying

Method

Pat the chickpeas dry and put them in a food processor with the garlic, cumin, onion and coriander.
Blend until smooth, then stir in the flour

With floured hands, shape the mixture into 12 small round patties and chill in the fridge for 20 mins.

Heat a little oil in a non-stick frying pan and fry 2 mins each side or until golden and heated through.

Can be frozen.

Bran and Raisin Muffins

Makes 20 cup cake size mini muffins or approx 12 larger ones.

Free from Wheat (gluten free if using rice bran), Dairy, Soya and can be egg free if you use egg replacer or try omitting the egg which does work although not as well.

Ingredients

• 120 mls pineapple juice / orange juice / juice and smoothie mix (I did the latter)
• 60mls Molasses or treacle, or I used Golden Syrup and it worked just as well
• 150g Oat bran (or rice bran for gluten free)
• 1 tsp vanilla essence
• 75g raisins
• 1 egg
• 120mls Oatly cream (or for gluten free use rice cream or soya cream if allowed)
• 60mls vegetable oil
• 1/2 teaspoon cinnamon
• 115g rice flour/blended plain gluten free flour
• 1 tsp baking powder
• 1/2 teaspoon baking soda
• 1 shredded carrot or shredded apple (optional) or drained stewed apple (again, optional)

Method

• If you have an electric mixer you can mix all the ingredients at once in this recipe. Otherwise mix all the wet ingredients plus bran, cream/yoghurt, and raisins and leave for 10 mins 
• Combine with all the all the dry ingredients. 
• Combine and mix in the carrot last.
• Line a muffin/fairy cake tin and spoon out the mixture. 
• Bake at 200C for about 10 mins or until firm.

Moo Free!!

I've just discovered a fabulous company making Easter Eggs which are not only Dairy free but also Soya free (no mean feat) and everything else free too! Had to share!

Product Specifications

INGREDIENTS

Dairy free easter egg

Organic sugar, organic cocoa butter, organic rice powder, organic cocoa mass, emulsifier (sunflower lecithin) & natural flavouring. Contains cocoa solids 42% minimum.

Allergy Advice

Dairy free, lactose free, gluten free, wheat free, egg free, vegetarian, vegan

Certification/Registration

Organic Farmers & Growers, Vegan Society

Manufactured UK

Packaged UK

Savoury Buckwheat Biscuits

Serves - 8-10 biscuits 

Free from - Wheat, gluten*, milk, egg, soya*, nut, peanut *depending on which milk alternative is used 

Ingredients

• 100g (3½ oz) buckwheat flour 
• ⅛ tsp salt 
• 1 ½ tsp wheat-free baking powder 
• 30g (1oz) milk/soya free margarine (Pure sunflower)
• 60ml (2fl oz) milk alternative (rice or oat milk but not gluten free if oat milk is used)

Method

• Preheat oven to 190°C / 375 °F / Gas mark 5 
• Sift together flour, salt and baking powder at least twice 
• Rub in the margarine 
• Make a well in the centre and gradually pour in the milk, stirring to form a soft dough 
• Turn onto a floured board and roll out to 1 cm/ ½ in thick 
• Cut into rounds, arrange on a greased baking sheet and bake for 10-15 minutes 

Serving suggestions - With margarine & jam or small rounds with cucumber slices and half a cherry tomato. 

Gingerbread family

Serves - 12 

Free from- Milk/dairy, wheat, gluten, egg, soya, nut, peanut 

Ingredients

• 350g (12oz) Dove's Farm gluten free blended plain flour 
• 2 rounded teaspoons ground ginger 
• 1 level teaspoon bicarbonate of soda 
• 1 level teaspoon baking powder (check ingredients)
• 100g (3½ oz) milk/soya free margarine 
• 175g (6 oz) soft light brown sugar 
• 60ml (2 fl oz) milk alternative (rice or oat milk)
• 4 tablespoons golden syrup 
• currants & glace cherries to decorate 

Method

• Preheat oven to 190ºC/375ºF/gas mark 5 
• Sift the flour, ginger, bicarbonate of soda and baking powder into a bowl. 
• Dice the margarine and rub into the flour mixture. 
• Add the sugar. 
• Stir in the golden syrup and alternative milk, adding the latter a tablespoon at a 
• time. Mix until a dough ball is formed. The dough should be soft but not sticky. 
• Knead the dough to a smooth consistency on a floured surface, then roll out to a 
• thickness of ½ cm. 
• Use a cutter to cut a gingerbread family, or other shapes if you prefer. 
• Decorate with currants & glace cherries. 
• Grease and flour a baking tray, or use non-stick baking parchment. Place the 
• gingerbread people on the tray and bake in the middle of the oven for 10 
• minutes. 
• Once cooked remove from the oven and leave on the tray for 5 minutes before 
• transferring to a wire rack. Serve when cool. 

Cooks tip - For those who can tolerate eggs, omit the baking powder and add an egg alongside the syrup. 

Serving suggestions - Make other shapes such as hearts and stars and decorate them with icing sugar for Valentines, Christmas and other special occasions 

Chocolate Cup Cakes and ‘Butter Icing’

Free From – wheat, dairy, egg, soy, corn

Prep Time - 10 minutes

Cook Time - 18 minutes

Ingredients

Cup cakes:

• 4oz dairy free spread
• 4oz  caster sugar
• 3 1/2oz plain gluten free blended flour (I use Dove's Farm)
• 1 tsp baking powder
• 1 tsp xanthum gum
• 1/2oz cocoa powder
• 2 eggs (or use egg replacer)

Icing:

• 4oz icing sugar
• 2oz dairy free spread

Method

Cream the spread and caster sugar together until light and fluffy. Add in the flour, coco, baking powder, gum and egg and mix till all combined and mixture is runny.

Place mixture evenly between 6 muffin cases and place in the oven at 180 degrees for 18 mins. Use cocktail stick to check they are cooked thoroughly (If pushed into muffin it should come out clean).

Whilst cooling make icing sugar. Whisk together spread and icing thoroughly until light and fluffy. (By hand or in machine). 

You can use the icing to make butterfly cakes or just to pipe on top of the cup cake.

Chocolate Biscuits

This is an alternative to my shortbread biscuit recipe, to which you could add a little cocoa powder instead of the flour. (Substitute 1/2 oz)

Free From – wheat, dairy, egg, soy, corn

Prep Time - 10 minutes

Cook Time - 17 minutes

Ingredients

• 4 oz dairy free spread (Pure)
• 2oz caster sugar
• ½ tsp vanilla essence
• 3 ½ oz rice flour 
• 1 tsp xanthum gum
• ½ oz cocoa powder or safe chocolate chips instead

Method

• Mix together all the ingredients and spoon 1tbsp per biscuit onto a lined baking tray.
• Bake in oven at 190 degrees for 17mins. 
• Leave to cool on tray before moving to a cooling rack.

Mashed potato surprise balls!

This was invented by a friend of mine for her son who suffered extreme allergies as a young child. The recipe is another example of how being creative can persuade even the fussiest child to try something new.

Ingredients

• Potatoes, mashed with "Pure" margarine, Oatly milk or olive oil.
• Bolognese minced lamb mixture

Method

• Mash up potato leave it to cool in fridge - put a blob in your hand then make in to a bowl shape - put teaspoon of Bolognese in now carefully put more mash over and form into a ball. 
• These bake really well, 180C until turning golden. 
• Serve with vegetables.

Chickpea Patties / Burgers

(These are ‘burgers’ in my friend Nia's house)

Ingredients

• 2x 400g tins of chickpeas drained and rinsed
• 4 garlic cloves crushed
• 1tsp ground cumin
• 1 small red onion chopped
• 20g pack fresh coriander
• 2tbsp Dove's Farm plain blended flour or your choice
• Olive oil
• Parsley and lemon wedges to serve

Method

• In a processor blend the chickpeas, cumin, onion and coriander until smooth then stir in the flour.
• With floured hands shape the mixture into 12 small round patties and chill for 20 min.
• Heat oil in a non stick frying pan and fry the patties in batches for about 2 min on each side until heated through.
• Serve with parsley and lemon wedges to squeeze over and a greek style salad (omitting feta if diary free).

Bacon and Corn Muffins

I adapted this recipe from one which contained cheese. It is Dairy free, Gluten free (and therefore wheat free), soya free and can be egg free.

Makes 12 - use muffin cases in a patty tin and preheat oven to 180C, NOT fan

Ingredients

• 150g Rindless bacon - check ingredients/preservatives. (Most ham has lactose added)
• 55g "Pure" Sunflower margarine
• 300g Dove's Farm Self Raising Flour
• 1 tsp Xanthan Gum
• 1 extra teaspoon baking powder
• 30g polenta (not the block/precooked one but the flour)
• 1 small can of sweetcorn or equivalent of chick peas
• pinch of salt
• 1 egg (or orgran egg replacer for egg free)
• 350-400mls oat milk, rice milk or hemp milk.

Method

• Cook the bacon (I cook it on a covered plate in the microwave, quicker and less messy!)
• Blend corn or chickpeas in food processor, I also blend the bacon as my two have trouble swallowing sometimes.
• Melt the margarine (you can use the bacon pan for this if used and still warm)
• Place flour, Xanthan gum and baking powder in a bowl or mixer, stir in the polenta, salt and add the margarine.
• Beat the egg and add to the bowl.
• Add the milk slowly, combine well until the mixture is a soft dropping consistency and spoon into muffin cases.
• Bake at 180 C preferably in a non-fan oven until risen, firm and just going golden on top.

I make double quantity most times and freeze. these make a great alternative to sandwiches in a packed lunch and are quick and easy to defrost for tea after school.

Absurdly Easy Herby Tomato Sauce

Prep time a few minutes, makes about 300ml, or enough to cover pasta for 3-4 children or to spread on pizza and freeze some or store in the fridge!

The only trick is you need a good amount of fresh herbs!

Ingredients

• 2 large or 3 medium nice ripe tomatoes
• 2 large tbsp tomato paste
• fresh herbs: a good handful each of basil, parsley, and coriander (in whatever proportion you’ve got/fancy), small amount of dill and/or mint if you like
• half a not-too-strong red onion
• clove of garlic, crushed 
• pinch of (preferably sea) salt
• olive oil to mix up to total of 300ml or enough to mix into a smooth paste if using as a pizza topping.

Method

• Put all the ingredients in a blender or food processor and blitz. That’s it!!! 

Sacha says "I love this raw sauce in the summer. It is great on any kind of pasta. If you want to make a slightly more substantial meal, add a tin of white beans (just rinse, drain, and stir into the pasta and sauce), some grated cheese, and/or black olives. This is a 5-minute, one pot dinner."

Pizza Base

Free From – wheat, dairy, egg, soy, corn

Prep Time - 15 minutes

Cook Time - 25 minutes

Ingredients 

• 1 Tablespoon dry yeast
• 2/3 cup brown rice flour 
• 1/2 cup potato flour/ tapioca flour 
• 2 teaspoons xanthan gum 
• 1/2 teaspoon salt
• 1 teaspoon Italian herb seasoning (optional)
• 2/3 cup warm rice milk 
• 1/2 teaspoon sugar
• 1 teaspoon olive oil
• 1 teaspoon cider vinegar (optional)
• Extra rice flour for sprinkling

Method

Crust: Preheat oven to 190 degrees . In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings. 

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20 to 25 minutes or until top is nicely browned.

Suggestions for toppings:-

• Tomato sauce and fresh cherry tomatoes, sprinkled with Redwood Cheezly Dairy and Soya free cheese.
• Spinach with the above
• Vegusto Melty (if tolerated) cubed and added on the top to resemble a Pizza Express Pizza
• Shredded chicken and sweetcorn
• If you are allowed eggs, a poached egg and spinach are a great combination on top!

Easy Oatmeal Muffins

Serves - 12 muffins 

Free from - Wheat, dairy, egg, soya, nut, peanut

Contains - Gluten* (use oats listed in Coeliac UK* directory for reduced risk of contamination from other grains) 

*Coeliac UK: www.coeliac.org.uk 

Ingredients

• 480g (1lb) oat flour 
• 150g (5oz) white or dark brown sugar 
• 1tsp bicarbonate of soda 
• 125ml (4 fl oz) oil 
• 300ml (10fl oz) apple juice or water 
• 50g (2oz) rolled oats 

Method

• Preheat oven to 180ºC/350ºF/Gas mark 4 
• Combine all ingredients, except rolled oats, and mix with electric mixer for 30-60 seconds. Add the rolled oats to the dough and mix. 
• Place dough mixture in a greased/non-stick muffin tray. Use margarine to grease 
• Bake for 25-30 minutes 
• Cool before removing muffins from tray 

Tip 

• Adding 100g (4oz) of raisins makes delicious oat raisin muffins 
• If you find it difficult to find the oat flour, you can place rolled oats in a food processor to make it. Process each 100g (4oz) of oats for 30-60 seconds to make the flour. 
• Adding water instead of apple juice makes muffins that are slightly less sweet 
• For higher calorie muffins, double the amount of oil 

Chicken Nuggets

Free from - Wheat, gluten, milk, egg, soya, nut

NB for a gluten free diet check the Food Directory from Coeliac UK to see which brands of cornflakes are suitable (www.coeliacuk.org.uk)

There are several brands of "free from" breadcrumbs, Hale and Hearty, Orgran and Crimbles, but crushed cornflakes or rice crop cereal works just as well.

This topic came up for discussion in our Facebook Support/Chat group recently. One member had excellent advice:-

Click to visit our group

Ingredients

• Chicken breasts 
• Cornflakes or "free from" breadcrumbs
• Oil 

(45g/1½ oz) corn flakes will coat a 170g/6oz piece of chicken) 

Method

• Preheat oven to 170ºC/340 ºF/Gas mark 3 
• Place cornflakes in plastic bag and crush with hand or rolling pin 
• Cut the chicken into chunks, dip in water 
• Coat chicken in crushed cornflakes 
• Fry in a little oil to seal 
• Bake for 15 minutes on a baking tray 
• Eat immediately! 

Tip If you can use egg, dipping in a beaten egg before coating works well.


You can use these cold in packed lunches, and freeze until needed.

Buckwheat Pancakes

Serves - 4-5 pancakes

Free from - Wheat, gluten, milk, soya, nut, peanut
Contains - Egg

Buckwheat is actually related to the rhubarb plant and is naturally gluten free. You can read more here. Despite its name, buckwheat is a grain-like seed that's unrelated to wheat and gluten-free. It provides plenty of antioxidants, including high amounts of two specific types — rutin and quercetin. It has a lovely texture and an almost nutty flavour. It makes an airy pancake which is great for soaking up maple or golden syrup!

Ingredients

• 30g (1 oz) buckwheat flour 
• 15g (½ oz) rice flour 
• ½ tsp gluten free baking powder 
• 125ml (4 floz) milk alternative (Rice Milk was tested)
• 1 egg - can add egg replacer sunflower oil for frying

Method

• Sift flour and baking powder into a mixing bowl. 
• Separate egg. 
• Whisk egg white with hand blender until it forms soft peaks. 
• Add egg yolk & rice milk to flour. 
• Mix with hand blender. 
• Fold in egg white. 
• Heat half tablespoon oil in frying pan & add from a ladle enough of the mixture to cover the pan. Cook for about 2 minutes or until firm enough to be turned over, repeat until all the mixture has been used.  

Cooks tip - Makes lovely fluffy pancakes which are not as elastic as normal pancakes so top with fillings rather than wrapping them.

Serving suggestions - Lettuce & smoked salmon , Tuna paste [lemon juice, pinch of pepper & oregano, mashed] , Raspberry jam thinly spread topped with fresh raspberries or other berries.

Buckwheat Pancakes - photo courtesy of Arah Bahn, Flickr Creative Commons

Apple and cinnamon fairy cakes

Serves: 12-14
Free from - Wheat, gluten, milk, egg, soya, nut, peanut


Ingredients

• 175g (6 oz) milk/soya free margarine 
• 175g (6 oz) light brown sugar or caster sugar 
• 175g (6 oz) buckwheat flour 
• ½ tsp Xanthan gum 1½ tsp wheat free baking powder 
• 115g (4 oz) grated apple Egg replacer to be equivalent to 3 eggs (3tsp Orgran egg replacer mixed with 6 tbsp water was used) 
• 1 tsp cinnamon 

Method 

• Preheat oven to 180ºC/350ºF/gas mark 4. 
• Line bun tin with paper cases 
• Sift flour, baking powder, cinnamon and Xanthan gum into mixing bowl. 
• Add the sugar and margarine and mix thoroughly. 
• Add the egg replacer and beat well for several minutes to form smooth texture. 
• Mix in grated apple. 
• Turn into paper cases 
• Bake for 15-20 minutes or until warm skewer inserted into centre comes out clean. 
• Leave to cool. 

Tip: Add a little water if mixture seems too thick. Should drop off spoon easily but not be runny. Serving suggestions: Sprinkle with sieved icing sugar.

Hedgehog Pie (Shepherd's pie) Dairy, Soya, Wheat and Gluten free.

This is my variation on Shepherd's Pie. My youngest son does not like mince and seriously does not like mashed potato.... but such is his desire for crisps that putting a few on the top and calling this "Hedgehog Pie" worked a treat!! It's 99% psychology with kids....

I make a large quantity and freeze half.

Ingredients

• 2 tbsp oil
• 1 large onion
• 1 tbsp tomato puree
• crushed garlic (1/4 bulb)
• herbs to taste - basil?
• pinch of salt and pepper
• 1 lb of lean lamb mince or beef if preferred
• 1 1/2 lbs potatoes
• Pure Margarine or olive/sunflower oil to mash
• Packet of plain crisps * CHECK ingredients, not all are gluten free.

Method

Mince mixture:-

• Dice and fry an onion with the crushed (or dried) garlic in a little oil.
• Add the mince and cook until brown
• Mix half pint water with some stock - CHECK the ingredients, Anthony Worral-Thompson has put his name to a range which are ok and Knorr cubes. I use 2 cubes.
• Add a tiny amount of this to mix with 1 tbsp cornflour. Mix to a paste, add a little more of the stock until dissolved and add to the pan with the rest of the stock.
• Leave to simmer for 20 mins (- I have a fantastic deep pan which I can transfer to the oven at this point!)
• Transfer to a large dish (or two smaller dishes).

Then for topping:-

• Boil 1 1/2 lbs potatoes until soft, drain and mash with Pure Sunflower Margarine or olive oil depending on preference. I usually add a little Oatly milk too.
• Spread across the surface of the mince in the dish - TIP start around the outside first.
• Add crisps for Hedgehog "quills" across the top and back at 180 C for 20 mins if it is to be eaten straight away, or freeze at this point once cool.

Quiche - Dairy, Wheat, Corn and soya free.

My youngest son LOVES this and it goes cold to school in his lunchbox. He dislikes the word "quiche" so we call it "Egg Pie"!! I find that the terminology around food can be key to persuade children to try new foods. Humour is the antidote to most things too! Food allergic children often have a great deal of anxiety around food and eating, you need to be patient and creative. We often to food play (who says you mustn't play with your food?!) and encourage cafe type role play. Another trick is to offer something familiar and "safe"/acceptable, with a teeny tiny sharing portion of something new. I also make a point of eating when my children do - and the same thing where possible. It's not very inviting offering children something different, whilst you are tucking in to a plateful of food they are not allowed...

For this "Egg Pie" there fore, use the basic pie crust from here to make the case.

For a gluten free recipe you can also use Juvela Harvest White mix, the pastry recipe on the back.

Blend 3 eggs and one carton of oatly cream, a little salt and pepper and pour into case.

Bake as usual!

Leave plain as above (the only way my son will eat it...) or add fillings of your choice - broccoli, ham sweetcorn and tuna.... anything your child likes and can eat.

UPDATE
Today I tried this with a variation on the filling. Half a sachet of coconut cream (Patak's) three eggs and some rice milk, blended up. Looked very authentic and creamy inside.

Basic Pastry / Pie Crust - Wheat, Dairy and Soya free

I discovered this only recently in the "Kid Friendly Food Allergy Book" after trying everything to make half decent pastry! It's much tastier and more filling than a regular pice crust, holds together well and iess dry. A real winner here!

Ingredients

• 90g or 3/4 cup  Rice Flour
• 150g oatmeal (or rice bran to make this recipe gluten free)
• 1/4 teaspoon salt
• 1/4 cup oil
• 1 egg
• 3 tablespoons of honey or corn syrup
• 2 teaspoons of water if needed

Method

• In a food processor pulse until you have blended the rice flour and oatmeal.
• Add the remaining ingredients and pulse until you have a firm dough in a ball.
• Roll between two pieces of plastic wrap or press into a pie dish.
• Bake as usual

Shortbread biscuits - dairy, gluten, wheat, soya and egg free

This is fantastic, quick, easy and tasty recipe, which can keep the kids happy for a good hour afterwards as they decorate the biscuits with icing etc! Alternatively, they can cut them out with their (washed!) favourite play-doh cutters or you can make Pudsey Bear Biscuits for Children In Need which everyone can eat!

Ingredients

• 2 oz caster sugar
• 4 oz Pure Margarine
• 6 oz Dove's Farm plain flour
• 1 teaspoon Xantham Gum

Method

Cream together sugar and margarine, gradually mix in the flour to make a dough. You may need to add more flour, sometimes Pure requires additional flour, it is the consistency which is important so don't worry about adding more. If you are not gluten/wheat free then use normal plain flour.

The dough should be roll-able. Roll approx half cm thick and cut into desired shapes.
Bake for 7-10 mins at 180 C or until just turning golden. They harden up after removing from the oven, don't leave them in too long.

Decorate as desired!

Zizzit's Flapjacks - dairy, wheat, soya and egg free, could be gluten free

These are wheat, egg, soya and dairy free. They could be gluten free if gluten free oats are used.

STOP PRESS!
There is now a GLUTEN FREE option here

My children call my Mum "Zizzit" (long story!) and this is her recipe. These are soft, not too chewy or sickly and so easy to make. We have had them on a weekly standing order for years from her...

Do resist the urge to try and cut them before they are completely cooled or they will disintegrate.

This is a large quantity for a 12" x 8" tin, you can halve it if you like but they are very more-ish and keep for a few days.

Ingredients

• 8 oz Caster Sugar
• 12 oz Margarine (Pure Sunflower)
• 2 tablespoons Golden Syrup
• 1lb oats
• *You can add raisins or other dried fruit if you like for interest and variety.*

Method

• Melt the sugar, syrup and margarine then stir in the oats. Line the tin and bake at 180C until golden on top, roughly 25 minutes. 
• Leave to cool before cutting!!

Top Tips
You really DO need these to cool before cutting! Otherwise they disintegrate.

You can crumble these on top of stewed fruit for an instant crumble!