Gluten and Dairy Free Apple Pie Blondies

Serves 12

Ingredients

For the apples:

  • 1 apple, peeled and cut into 1/4” cubes
  • 1 tablespoon brown sugar
  • 15g dairy free spread

For the blondies: 

  • 115g dairy free spread, melted
  • 165g brown sugar
  • 1 egg
  • 2 teaspoons mixed spice
  • 130g gluten free plain flour
  • 1/2 teaspoon baking powder

Directions

  1. Preheat the oven to 180 oC
  2. Line an 8” by 8” cake tin with baking paper
  3. Place the chopped apple, brown sugar and dairy free spread in a small saucepan and cook over a medium heat for 5 minutes or until softened
  4. Put the melted dairy free spread, brown sugar and egg in a large bowl
  5. Whisk together then stir in the mixed spice, flour and baking powder
  6.  Gently fold in the cooked apple mixture
  7. Pour into the cake tin and bake in the oven for 35 minutes
  8. Allow to cool completely in the tin before cutting into squares

Gluten and Dairy Free Blueberry Cinnamon Chocolate Squares

Serves 12

Ingredients

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk
  • 100g blueberries

Directions

  1. Preheat the oven to 180 oC
  2. Grease and line an 8” by 8” cake tin
  3. Cream the dairy free spread and sugar together for a couple of minutes until light and fluffy
  4. Add the eggs one at a time, beating well after each addition
  5. Add the flour, cocoa, cinnamon, baking powder and ground rice and beat well to combine
  6. Add the milk and mix in
  7. Stir in the blueberries
  8. Pour into the cake tin and bake for 25-30 minutes
  9. Remove from the tin and allow to cool before cutting into 12 squares

Gluten and Dairy Free Spiced Pineapple Muffins

Serves 6

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 2 teaspoons ground cinnamon
  • 4 tablespoons crushed pineapple

Directions

  1. Preheat the oven to 180 oC
  2. Line a 6 hole muffin tin with paper cases
  3. Beat together the dairy free spread and caster sugar
  4. Whisk in the eggs one at a time
  5. Stir in the flour, cinnamon and crushed pineapple
  6. Divide the mixture between the muffin cases
  7. Bake in the oven for 25 minutes
  8. Remove from the oven and all to cool before enjoying

Gluten and Dairy Free Banana Oat Brownies

Serves 9

Ingredients

  • 85g dairy free spread, melted
  • 135g gluten free oats
  • 115g gluten free plain flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 200g light brown sugar
  • 2 eggs
  • 3 bananas, mashed

Method

  1. Preheat the oven to 180 oC
  2. Line an 8″ by 8″ cake tin with tinfoil
  3. Whisk together the melted dairy free spread, brown sugar, eggs and mashed banana
  4. Stir in the oats, flour, cocoa powder and baking powder
  5. Pour into the cake tin and bake for 35 minutes
  6. Remove from the oven and allow to cool in the cake tin for 30 minutes
  7. Remove from the tin and allow to cool completely before cutting into 9 squares

Gluten and Dairy Free Raspberry Sundae Cupcakes

Serves 8

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 16 raspberries

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour
  5. Divide between 8 muffins cases and push two raspberries into the centre of each cupcake
  6. Bake for 20 minutes
  7. Remove from the oven and allow to cool completely
  8. Make the frosting by beating together the dairy free spread, icing sugar and vanilla until light and fluffy
  9. Pipe onto the cupcakes
  10. I topped my cupcakes with ice cream sweets and some freeze dried cranberry powder

Gluten and Dairy Free Salted Caramel Chocolate Cupcakes

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 tablespoon cocoa powder

For the frosting:

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

 

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour and cocoa powder
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Carrot, Apple & Poppyseed Muffins

Serves 6

Ingredients

  • 1 medium sized apple, grated
  • 1 medium sized carrot, grated
  • 2 teaspoons ground cinnamon
  • 2 tablespoons poppy seeds
  • 105g brown sugar
  • 75ml vegetable oil
  • 2 eggs
  • 120g gluten free self raising flour

Method

  1. Preheat the oven to 180 oC
  2. Line a muffin tin with paper cases
  3. Mix together the apple, carrot, cinnamon, poppy seeds, sugar, oil and eggs
  4. Stir in the flour and mix until well combined
  5. Divide between 6 muffins cases
  6. Bake in the oven for 25 minutes

 

Gluten and Dairy Free Cherry & Cinnamon Banana Bread

Ingredients

  • 260g gluten free self raising flour
  • 115g dairy free spread
  • 170g caster sugar
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 2 medium ripe bananas, mashed
  • 150g cherries, stones removed

Directions

  1. Preheat the oven to 180 oC
  2. Grease and line a loaf tin
  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, cinnamon and mashed banana
  6. Coat the cherries in a little flour and then gently stir into the cake
  7. Pour into the loaf tin
  8. Bake for 45 minutes

Gluten and Dairy Free Chocolate & Peanut Cereal Bars

Serves 9

Ingredients

  • 120g gluten and dairy free breakfast cereal*
  • 200g dairy free dark chocolate
  • 2 tablespoons peanut butter

Directions

  1. Line a 6″ by 6″ tray bake pan with tinfoil
  2. Melted together the dairy free chocolate and peanut butter
  3. Stir half this mixture through the cereal
  4. Press the cereal into the traybake tin and top with the rest of the melted chocolate
  5. Chill in the fridge until set, about an hour
  6. Cut into bars

* I used Nature’s Path Leaping Lemurs as it is GF, vegan and chocolate peanut butter flavoured!

Gluten and Dairy Free Banana Muffins

 

Serves 6

Ingredients

  • 190g gluten free self raising flour
  • 3 medium sized banana, mashed
  • 100g caster sugar
  • 1 egg
  • 75g dairy free spread, melted
  • 1 teaspoon ground cinnamon, optional

Method

  1. Preheat the oven to 180 oC
  2. In a large bowl mix together the mashed banana, melted dairy free spread and egg
  3. Stir in the caster sugar, flour and cinnamon
  4. Divide between 6  muffin cases
  5. Bake in the oven for 25 minutes
  6. Allow to cool before serving