Gluten and Dairy Free Spiced Mango Muffins

Makes 8 muffins

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 150g gluten free self raising flour
  • 3 eggs
  • 1 mango, peeled and chopped into small pieces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice

Directions

  1. Preheat the oven to 180 oC
  2. Line an 8 hole muffin tin with paper cases
  3. Beat together the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour, mango pieces, cinnamon and mixed spice
  6. Divide between the 8 muffin cases
  7. Bake in the oven for 25 minutes
  8. Allow to cool before enjoying

Gluten and Dairy Free Peanut Butter Choc Chip Cookies

Hello

It’s the start of another busy week and my first recipe is for these delicious peanut butter chocolate chip cookies.  As well as being gluten and dairy free these cookies are also egg free and vegan.

The cookies are slightly crips on the outside and chewy in the middle – just how I like them.   I didn’t have any dairy free chocolate chips in the store cupboard so I just chopped up a dairy free dark chocolate bar I had.

I took some of these cookies with me when I visited London and Bristol last week.  Everyone always thinks its funny I travel around with baked goods!  I met my friend for dinner at Carluccio’s and these cookies went down a treat with one of their takeaway soya milk cappuccinos.

Enjoy!

Fx

Gluten and Dairy Free Peanut Butter Choc Chip Cookies

Gluten and Dairy Free Peanut Butter Choc Chip Cookies

Makes 8 cookies

Ingredients

  • 100g caster sugar
  • 125g peanut butter
  • 50g dairy free spread
  • 90g gluten free plain flour
  • 1 tablespoon dairy free milk
  • 75g dairy free chocolate chips

Directions

  1. Preheat the oven to 180 oC
  2. Line a baking sheet with parchment paper
  3. Whisk together the caster sugar, peanut butter and dairy free spread
  4. Stir in the gluten free flour and dairy free milk until you have a cookie dough ball
  5. Fold in the chocolate  chips
  6. Divide into 8 balls and place on the baking sheet
  7. Flatten into round cookies, I do this using the base of a tumbler
  8. Bake in the oven for 15 minutes
  9. Allow to cool on the baking sheet

Gluten and Dairy Free Honeycomb Tiffin

Serves 12

Ingredients

For the tiffin:

  • 200g dairy free dark chocolate
  • 100g dairy free spread
  • 1 tablespoon maple syrup
  • 125g gluten free digestive biscuits
  • 100g honeycomb

For the topping:

  • 200g dairy free dark chocolate

Directions

  1. Line a 20cm square cake tin with tinfoil
  2. Melt the chocolate dairy free spread and maple syrup together in a bowl
  3. Chop the honeycomb into small pieces and smash the biscuits into crumbs
  4. Stir the honeycomb and biscuit into the melted chocolate mixture
  5. Press into the lined cake tin
  6. Make the topping by melting the chocolate and pouring over the tiffin base
  7. Place in the fridge for a couple of hours then cut into bars

 

Gluten and Dairy Free Valentine Chocolate Cakes

serves 6

Ingredients

For the cakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder
  • 1/2 teaspoon gluten free baking powder

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar

Directions

  1. Preheat the oven to 180 oC
  2. Grease a mini cake or muffin tin moulds
  3. Beat together the caster sugar and the dairy free spread until light and fluffy
  4. Add the three eggs individually, beating well between each addition
  5. Add in the flour, cocoa and baking powder
  6. Mix until well combined
  7. Pour into the mould until about half full
  8. Bake in the oven for 20 minutes
  9. Remove from the moulds and allow to cool completely
  10. Cut the cakes into thirds
  11. Make the frosting by beating together the dairy free spread and icing sugar until light and fluffy
  12. Sandwich the layers together with the frosting and decorate the tops

Gluten and Dairy Free Chocolate Peanut Muffins

Serves 6

Ingredients

  • 3 eggs
  • 100g caster sugar
  • 50g dairy free spread, melted
  • 100g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon peanut butter
  • 1 tablespoon chopped peanuts

Method

  1. Preheat the oven to 18o 0C
  2. Line a six hole muffin tin with paper cases
  3. Whisk together the eggs and sugar until foamy
  4. Pour in the melted dairy free spread and whisk until well combined
  5. Stir in the flour and cocoa powder
  6. Divide the mixture between the muffin tins
  7. Place a blob of peanut butter and a sprinkle of peanuts on top of each muffin
  8. Sprinkle on a little extra sugar
  9. Bake in the oven for 20 minutes
  10. Allow to cool before serving

Gluten and Dairy Free Mint Chocolate Cake

Ingredients

For the chocolate sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk

For the frosting:

  • 150g dairy free spread
  • 150g icing sugar
  • 1 teaspoon peppermint extract
  • Few drops of green food dye, optional

Directions

  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, icing sugar, peppermint extract and food dye until light and fluffy
  12. Use the frosting to sandwiches the cakes together

Gluten and Dairy Free Chocolate & Vanilla Sandwich Cookies

Makes 8 sandwich cookies

Ingredients

For the cookies

  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour

For the filling:

  • 100g dairy free dark chocolate, melted
  • 50g dairy free spread
  • 200g icing sugar, sifted

Method

  1. Cream the butter and icing sugar together for about two minutes, until light and fluffy
  2. Add the egg and mix until fully combined
  3. Add the flour and mix to combine
  4. Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
  5. Dust a work surface or board with a sprinkle of icing sugar
  6. Preheat the oven to 180oC and line two baking sheets with either tinfoil or baking parchment
  7. Roll out the dough until about 3-5mm thick
  8. Cut out 16 cookies using a cookie cutter of your choice
  9. Place on the baking sheets and bake for about 12-15 minutes
  10. Cool the cookies on a wire rack until they are firm
  11. Make the filling by beating together the dairy free spread, icing sugar and melted dairy free dark chocolate
  12. Sandwich the cookies together with the chocolate filling

Gluten and Dairy Free Salted Caramel Chocolate Cake

Ingredients

For the chocolate sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk

For the frosting:

  • 150g dairy free spread
  • 150g icing sugar
  • 150g dairy free caramel sauce – my recipe is here
  • 1/2 teaspoon salt

Directions

  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
  12. Use 2/3 of the frosting to sandwiches the cakes together and the rest for spreading on the top
  13. I drizzled some extra caramel and chopped dairy free chocolate on top

 

Gluten and Dairy Free Lemon Cupcakes with Lavender Kisses

serves / makes 8

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • zest of two lemons

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • 1 teaspoon lemon extract
  • lemon zest for decoration

For the frosting:

  • 1 egg white
  • 65g icing sugar
  • Few drops of purple food colour
  • Drop of lavender flavouring

Method

  1. Preheat the oven to 180 oC
  2. Start by making the lavender kisses
  3. Put the egg white in a bowl and whisk until stiff peaks form
  4. Gradually add the caster sugar, lavender and food colouring while constantly whisking the mixture
  5. The meringue should form stiff peaks and be white and glossy
  6. Place in a piping bag and pipe small circles onto a baking sheet lined with parchment paper
  7. Place in the centre of the oven for 40 minutes
  8. Turn off the oven and open the door but leave the meringues in the oven until they cool
  9. Make the cupcakes next
  10. Beat together the caster sugar and the dairy free spread until light and fluffy
  11. Add the three eggs individually, beating well between each addition
  12. Add in the flour and lemon zest
  13. Mix until well combined
  14. Split the mixture between 8 muffin moulds lined with paper cases
  15. Bake in the centre of the oven for 20 minutes
  16. Remove from the oven and allow to cool before frosting
  17. Make the frosting by beating together the dairy free spread, lemon extract and icing sugar
  18. Pipe onto the cupcakes and top with the lavender meringue kisses