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!

Chocolate Nutty Crunchies

This recipe is from the "Kid Friendly Food Allergy Cookbook" by Leslie Hammond and Lynne Marie Rominger. It's a book I have more recently got to grips with, the breakthrough moment was buying myself a set of cook's measuring cups so I wasn't trying to convert all the time..... genius lol.

This recipe is MEWS free, but DOES CONTAIN NUTS. If you tolerate coconut I'm pretty sure you could swap the nuts for desiccated coconut. I didn't have whole nuts to blitz in the food processor in any case, so I substituted ground almonds.

My biggest problem was stopping myself eating the dough, it's DELICIOUS. Seriously more-ish!

Ingredients

1 cup (175 grams) safe chocolate chips. (Dark chocolate would be less sweet)
1 3/4 cups (250g) almonds (I used ground almonds, desiccated coconut would work fine)
1/3 cup (70g) sugar (I used caster sugar)
1 teaspoon powdered vanilla or vanilla essence
2 egg whites, or 2 eggs' worth of egg replacer.  I made the egg free version.

Method

Weight and place the chocolate into the food processor.
TIP: If you use a block, break into squares first and be prepared for a lot of noise, but it works fine.

Weigh and add the sugar, almonds and vanilla essence, then mix.

Add the egg whites or egg replacer and mix to form a smooth dough.

Form the dough into balls approx 2cm across according to the recipe, although mine were a little larger. It says to leave plenty of room between them on the tray - which i did, but they didn't spread much.

Bake at 180C for 8 minutes (recipe says) but mine took a few mins longer. I also used a metal spatula to flatten them a little as the balls didn't melt down on their own - probably because I used the ground almonds.

Leave to cool. Try and resist eating and they *might* keep in an air tight box for a fortnight. but I doubt it...... Truly scrummy!

Free from "Cheesecake"!!

The is gluten, soy, egg, dairy, oat free.

Ingredients

Base

• 2 packets biscuits (Doves farm lemon and cocoa for us)
• 50g vitalite melted (may need more)

Crush the biscuits and mix with melted butter as you would a normal cheesecake. Spread into the base of the tin.

Filling

• 2 ripe avocados
• a squeeze of agave syrup or other sweete
• ner
• a carton of coconut cream (the cartons not cans - drain the thin liquid out)
• 45g melted choc (we use 100% because of soy and dairy)
• juice of a lemon

Put all the filling ingredients in a blender.
Mix til you can't see green bits.
Spread on top of biscuit base - chill for several hours.

You genuinely will not realise it is not real cheesecake! The is gluten, soy, egg, dairy, oat free.