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 *

  • 2oz Milk free Margarine
  • 2oz sugar
  • 2 tablespoons golden syrup
  • 6oz self raising flour
  • 1/2 teaspoon bicarb soda
  • 6 floz soya milk(or goats/sheeps milk)
  • 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
  • 2 tablespoons
  • black treacle, and instead of 6oz flour use 5oz Self raising flour
  • and 1oz cocoa powder.

  • Milk and egg free oat biscuits *

  • 4oz milk free margarine
  • 3oz sugar
  • 5 tablespoons porridge oats
  • 1 teaspoon golden syrup melted in 1 teaspoon boiling water
  • 4oz self raising flour
  • 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:
  • 250g pitted dates
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 cup boiling water
  • 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
  • 160g Flour
  • 160g porridge oats
  • 100g - 125g sugar (depending on your taste)
  • 1 teaspoon Bicarb. of soda
  • 175g Milk free margerine
  • 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 *

  • 8oz Selfraising flour
  • 2oz milk free margarine
  • 1oz sugar
  • 2oz sultanas or raisins
  • 5 floz soya milk (or goats/sheeps milk)
  • 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.

    Pancakes and pastry


    Scotch Pancakes *


    Raisin Pancakes


    Chocolate Pancakes


    Pastry *