Wednesday, 24 February 2016

Chocolate Mug Cake - gluten, dairy, soya, nut and egg free!

This utterly brilliant recipe came from our Facebook group, so I can't take the credit! It is absolutely perfect for visiting friends, relatives or events where your child will not want to miss out, all the location requires is a microwave and a mug! Even most village halls have both these days, so I could have used this for countless parties and events when my children were small.

We tested it yesterday - huge success!


The ingredients below are sufficient for approx ten small bags of cake mix. My digital scales are not great for weighing to exactly the right total in grams, 60g is actually very difficult to achieve! it didn't seem to matter.

Dry Ingredients

  • 285g gluten free SELF RAISING flour
  • 50g cocoa powder
  • 255g caster sugar
  • 2 tsp baking powder
Method
  • Weigh out the above in a bowl, then mix WELL.
  • Transfer to a freezer food bag, clip tight and shake together further.
  • Weigh out portion of 60g into separate smaller bags and tie closed. 
Tip : sit each small bag in a mug, zero the scales and start weighing so tie bag doesn't collapse as you pour!!

You now have ten portable cake mixture bags - for a fraction of the cost of supermarket alternatives!

To bake

  • Melt 1 tbsp "Pure" or other safe margarine
  • and 2 tbsp water
  • Mix well in a mug
  • Microwave for around a minute - my 1000w microwave needed only 50 seconds.
Tip add chocolate chips for a decadent touch!

Monday, 8 February 2016

Scotch Pancakes - Gluten, Wheat, Dairy, Soya and could be free

My daughter was keen to make pancakes this weekend, and wanted to try something slightly different from our buckwheat pancake recipe here. She wanted something she could take to school in her packed lunch and smaller scotch pancakes (sometimes called "griddle cakes") seemed an ideal choice!


Ingredients

  • 200g flour (we use Dove's Farm gluten free blended flour)
  • 1 tbsp baking powder (not teaspoon)
  • 1 tbsp sugar
  • 1 tsp cinnamon (optional)
  • 1 large egg (egg replacer should work)
  • 300mls your choice of milk (we used rice milk)
Method
  • Add dry ingredients to the mixing bowl
  • Beat egg and milk into the mixture, using a hand balloon whisk. If using egg replacer mix as instructed and add gradually to the dry ingredients. READ LABEL as instructions vary.
  • Heat frying pan to medium and add safe oil
  • Fry small spoonfuls of batter to make pancakes approx 3" across

TIP This batter is a LOT thicker than your regular pancake batter - this is intentional to prevent the batter spreading too much.

And here's my chef - she made the pancakes above all by herself!


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