
Dairy free
The following are some recipes I have found very useful in feeding our children (and myself) on a wheat free and/or dairy free diet.
All of the recipes are dairy free.
Egg is not used at all in any of the recipes.
Where milk is stated, I have found that either Soya milk
or Goats milk worked well.
Goats milk has a stronger flavour, which is more noticable
in pancakes, which contain a larger proportion of milk
than cakes for instance.
Wheat Free *
Egg & cows milk free sponge *
Melt marge, sugar and syrup gently in a pan until
melted together sift flour and bicarb soda together into a bowl,
add melted mixture and milk to flour, and beat well until smooth.
Pour into a baselined 8" round cake tin
bake for 30 mins at gas 4 (180 oC)
This sponge has the texture of soft ginger bread.
It is great for birthday cakes, putting into trifle etc.
Alternatives
"...umm, but is it truly french jean?...
....eh, good point pierre, pass me another.."
Ginger cake
Substitute sugar with brown sugar, use 1 tablespoon
each of black treacle and golden syrup, and add 1 teaspoon
ground ginger and _ teaspoon mixed spice.
Chocolate cake
Substitute sugar with brown sugar, use
Milk and egg free oat biscuits *
cream marge and sugar together until soft, add rest
of ingredients and mix well to make a stiff mixture.
Make small balls of mixture, the size of a large walnut,
(makes about 18-20), place on a baking tray,
allow some space for the biscuits to spread, flatten each slightly
with a fork and bake for 15-20 minutes at gas 4 (180 oC)
Date and Oat Squares *
These are soft to eat and very tasty (not chewy like flapjacks)
Filling:
chop up the dates and put all into a pot, simmer gently until
all the dates are softened and a soft paste is produced.
(You may need to add more water gradually while simmering so it does not become too dry)
leave to cool (removing from pot onto a plate helps it cool quicker)
Topping
Mix all dry ingredients together, rub in margerine
until have a soft lumpy mixture.
Put half the oat mixture onto the base of a 7 x 12 inch rectagular tin,
press down to form a base, spread on the date mixture, cover
with remaining oat mixture and press into place. bake for 30 mins
at 180c or Gas 4; leave to cool in tin, then cut into squares.
Alternatives
Spiced toppings
Can add 1-2 teaspoons of the spice of your choice to the
oat mixture: ginger, cinnamon etc.
Different fillings
Could use any thick puree of fruit, apricots, apple, rhubarb.
Puree just has to be quite thick and not runny.
Also jam or mincemeat are good.
Egg and cow's milk free scones *
Rub margarine into flour to form breadcrumbs, add sugar and fruit,
slowly add milk and mix to form a soft but not sticky dough.
(If sticky add some more flour)
). Roll or flatten out dough to about
1/2 inch thickness and cut out scones with round cutter, or glass.
Bake at gas 7 (220 oC) for 10 - 12 minutes, until light brown.
If bottom of scone sounds hollow when tapped, it is ready.
Scotch Pancakes *
Raisin Pancakes
Chocolate Pancakes
Pastry *