Category Archives: Dairy Free Recipes

Gluten & Dairy Free Cherry Bakewell Cupcakes

With the weather being a little on the crazy side yesterday [yes, talking about the random snow after a red hot week!] I decided to be all productive and whip up some gluten free cupcakes. Now I was going to make some standard, plain vanilla fairy cakes, when I suddenly had an idea – I’ll make some ‘cherry bakewell cupcakes!’

I’m sure I’m not the only one who remembers Mr Kipling’s Cherry Bakewells! Although I wasn’t a huge fan, I still enjoyed nicking the cherry off my mums and taking off the icing… pretty much leaving her with a soggy top and the shortcrust base! [Oh, how she put it with me, I’ll never know].

So trawling the internet for an idea on how to make it, I came across a recipe by the lovely Holly Bell, who was a contestant on The Great British Bake Off. I took a note of all the ingredients I’d need and demanded Michael to take me to Asda at once! However, we searched high and low for some ground almonds with Mike asking ‘Can’t you just use chopped almonds?”. I was just about to throw the towel at Mike in, when I had a little brain wave – I could use Almond Extract. The good thing is with almond extract is that it’s easily available from most supermarkets, unlike the ground almonds!

Ingredients:

 

  • 110g Gluten Free Self Raising Flour [I used Doves]
  • 100g Caster Sugar
  • 100g Dairy Free Margarine [I used Vitalite]
  • 2 Eggs
  • 1 teaspoon Almond Extract
  • 12 teaspoons of Jam [Strawberry, Raspberry or Cherry]
  • 6 glacier Cherries [cut in 1/2]
  • 100g Icing Sugar
  • 2 tablespoons of Boiling Water

Method:

 

  1. Pre-heat the oven to 180ºC
  2. In a bowl, cream the Butter and Sugar together until creamy 
  3. Stir in the Eggs and Almond Extract [the mixture may look a little on the ‘curdled’ side] 
  4. Now add the Gluten Free Self Raising Flour and fold together
  5. Carefully pour into your cupcake cases and pop in the oven for 15-20s minutes 
  6. Once baked, carefully pop the cupcakes on a cooling rack to cool down 
  7. Once cooled, using a knife, gently take a little from the middle of the cupcake 
  8. Using a teaspoon, add a spoonful of Jam into the hole and place the ‘cut out cupcake part’ back on top [if that even makes any sense!] 
  9. Now it’s time to ice the cupcakes! I used Asda’s White Piping Icing to ice the Cherry Bakewell  but you can always make your own by carefully mixing 100g Icing Sugar with 2 tablespoons of Boiling water
  10. Pop 1/2 a cherry on top and admire your Gluten Free Cherry Bakewell Cupcakes 

 

 

 

Gluten Free, Dairy Free & Egg Free Boxty Recipe

HAPPY SAINT PADDY’S DAY! 

 

One of my many zillion wishes is to actually spend St Paddy’s Day in Ireland for once in my life! I absolutely love Ireland and I actually went for the first time a year and a bit ago to meet Mikes Irish side of the family in Newcastle, County Down. It was such a lovely little break away and Mikes family were so lovely and made me feel right at home! I remember turning up at his nan’s house [where we were staying] and she had already stocked up on gluten free bread for me which was so sweet of her! I can’t wait to go back again this year to see them all again!

Anyhow,  this week I took the  opportunity to try and look for some good old fashioned Irish ‘delicacies’ and of course,  make them gluten free! So going on a good ol’ gander on Google, I stumbled across the Boxty. A Boxty is basically a potato pancake that can be served with anything you fancy; a fry up, eggs, salad or just tomato ketchup. What I like about it is that in Irish it means ‘Poor House Bread’ and I can see why, it literally needs a few items such as Potatoes [obviously!], Flour, a little Milk and you mix it all together to fry it on a frying pan just like a normal pancake! What’s more, if you have any mashed potato lying about from the night before – even better!

What I have found about the Boxty is that there’s like a billion ways to make it! Some used mashed potato, some use raw potatoes, some use milk and make it into a really yummy batter much like a pancake batter, some make them looking like normal pancakes where as some have them looking like squished ‘fish cakes’!

I also love the little song that goes with the Boxty:

Boxty on the griddle,
And Boxty on the pan;
The wee one in the middle
Is for Mary Ann

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man

Boxty on the griddle,
Boxty on the pan,
If you don’t eat boxty,
You’ll never get a man!

So there you have it singltons, if you don’t eat and make some Boxty you’ll never get a man! So to make sure you’re not alone this Paddy’s day, here’s my gluten free and dairy free Boxty Recipe!

I hope you all have a wonderful gluten free Paddy’s Day today! I know us coeliacs can’t drink any Guinness but don’t worry, there’s always cider!

 

Ingredients:

 

  • 3 medium Potatoes [peeled, boiled and mashed]
  • 3 medium Potatoes [peeled and grated]
  • 3 tablespoons Gluten Free Flour
  • 1 tablespoon of Dairy Free Margarine [melted]
  • 3 tablespoons of Soya Milk
  • Salt and Pepper to taste
  • 1 tablespoon of Olive Oil

 

Method:

 

  1. Peel, chop and boil 3 medium Potatoes until soft and ready to mash 
  2. While they’re boiling away, peel 3 medium Potatoes and grate using a cheese grater 
  3. Now for the part that tests your strength! Put the grated Potato into a clean towel, twist and squeeze out as much water as you can. I got my dad to do this because my arms pathetic! 
  4. Empty the nearly wrung grated Potato into a bowl. When ready, mash the boiled Potato. 
  5. Once the mashed Potato has cooled down, add to the bowl with the grated Potato 
  6. Add the flour and mix together with a spoon 
  7. Add the Melted Butter and Soya Milk and mix again with the spoon until it’s all mixed together and season with Salt & Pepper 
  8. Heat the Olive Oil in a frying pan over medium heat and add a dollop of the Potato Mixture and flatten with your spatula  
  9. Fry until golden underneath on both sides and leave to drain on some kitchen roll and then wait for your man! 

 

 

Chocolate Tray Bake [Gluten & Dairy Free]

Considering I’m such a chocoholic I’m surprised that I haven’t blogged about any chocolate recipes for a while! So I thought it was about time I did!

The other day, while shopping in Asda, I was stuck in a never-ending queue for the checkout and to pass the time I decided to read their Asda Magazine, when I came across a section all about tray bakes!

Now my mum has been telling me to make a traybake ever since I started blogging student friendly, gluten free grub and so I thought it’d be the perfect time to finally make one when I saw the Chocolate Smartie Cake recipe!

So yesterday I got my baking hat on and used the recipe for inspiration to whisk up a gluten free and dairy free chocolate tray bake. I waited inpatiently for it bake, iced it and was just about to sprinkle it with a tube full of smarties when I thought, ‘hang on I’ll just check to see if it contains wheat/gluten’…. and ladies and G’s, look what I saw!

That’s right, about half way through the list it finally decided to mention ‘wheat flour’ in the ingredients list, which in my opinion should have been mentioned straight away or at least on the packaging stating ‘contains wheat and gluten’.

So if you fancy making yourself a ‘Smartie-less’ gluten free and dairy free chocolate cake, then follow my recipe!

Ingredients:

 

  • 200g Gluten Free Self Raising Flour [I used Doves as it contains Xanthan Gum]
  • 2 level teaspoons of Baking Powder
  • 50g Cocoa Powder
  • 4 Eggs
  • 225g Dairy Free Margarine [I used Vitalite Dairy Free Spread]
  • 220g Sugar
  • 4 tablespoons of Soya Milk

For the icing:

 

  • 300g Icing Sugar
  • 75g Diary Free Margarine
  • 2 level tablespoons of Golden Syrup
  • 2 level tablespoons of Cocoa Powder
  • 2 tablespoons of Soya Milk

 

Method:

  1. Pre-heat oven to 180°C /Gas mark 4
  2. In a bowl, add the Gluten Free Flour and Cocoa Powder and mix together 
  3. Now add the Eggs and mix together 
  4. Add the Dairy Free Margarine, Sugar and Soya Milk and stir until evenly mixed and creamy 
  5. Grease a shallow tin/tray or line with Greaseproof paper and carefully pour the mixture in, levelling the top and pop in the oven to bake for 35/40 minutes [mine took 37] 
  6. Carefully and gently take out of the oven and pop on a wire rack to cool down. 
  7. Now for the icing; in a bowl add the Icing Sugar and Cocoa Powder 
  8. In a small pan over medium flame, add the Dairy Free Margarine, Golden Syrup and Milk and heat until melted [DON’T let it boil!] 
  9. Pour the Margerine/Golden Syrup and Milk mix into the bowl with the Icing Sugar and Cocoa Powder and stir until smooth 
  10. Once the cake has cooled, carefully pour the icing mixture on top and spread to coat evenly. 
  11. Leave to set then cut into little squares and enjoy!