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, Dairy & Egg Free Chocolate Cashew Pudding

Hello

This recipe seems like it has been a long time coming for a few reasons.  I got these beautiful little espresso cups for my birthday in August from my lovely friend who lives in the Basque region of Spain.  I have been waiting to use them in a photograph for the website as they are so pretty – I love the red, green and yellow colour combination.

I also first made this pudding about 6 months ago, wrote out the recipe as a draft post on my website and then never got round to making it again to photograph.

So it seemed the perfect combination to pair up the cups I’ve been waiting to use for 4 months with the 6 month old recipe!

I have a real sweet tooth after lunch – no matter what I eat I always seem to have space for a little chocolate treat.  This pudding is perfect for packed lunches or as a little dessert.  It is lovely and rich and creamy without being loaded with sugar.  Best of all it only takes a couple of minutes to prepare.

Enjoy!

Fx

Gluten, Dairy & Egg Free Chocolate Cashew Pudding

Gluten, Dairy & Egg Free Chocolate Cashew Pudding

Serves 2

Ingredients

  • 2 tablespoons cashew nut butter
  • 4 tablespoons dairy free milk
  • 2 teaspoons cocoa powder
  • 2 teaspoons maple syrup or honey
  • chopped cashew nuts, to top

Method

  1. Whisk together the cashew nut butter, dairy free milk, cocoa powder and maple syrup/honey
  2. Divide between two dishes and top with the chopped cashew nuts
  3. Store in the fridge until you are ready to enjoy

Gluten, Dairy and Egg Free Chocolate Peanut Pie

Hello everyone

I know I’m obsessed with peanut butter but as well as it tasting amazing it is also a great substitute for dairy.  If you can’t have peanuts you could try using a nut free butter like Wow butter – I’ve haven’t baked with it myself but I have sampled the Wow butter ice cream at Yorica which was fabulous.

This pie is perfect for a dessert when you have folk round as it can be prepared in advance and taken out the freezer for a bit before you are ready to serve.

Enjoy!

Fx

Gluten, Dairy & Egg Free Peanut Chocolate Pie

Gluten, Dairy & Egg Free Chocolate Cinnamon Banana Pudding

Hello

This recipe came about when I was trying to create a little sweet treat for after lunch.  It is quite similar to the Alpro chocolate pots but I’ve also added in some banana and cinnamon.  It is super simple to make, basically just mixing together a few ingredients.  Hope you like it.

Enjoy!

Fx

Gluten, Dairy & Egg Free Chocolate Cinnamon Banana Pudding

Gluten, Dairy & Egg Free Chocolate Cinnamon Banana Pudding

Serves 4

Ingredients

  • 1 banana
  • 340g soft silken tofu
  • 30g icing sugar
  • 5 tablespoons cocoa powder
  • 3 tablespoons dairy free milk
  • 2 teaspoons ground cinnamon

Method

  1. Place the banana, tofu, icing sugar, cocoa powder, milk and cinnamon in a blender
  2. Blitz until creamy and smooth
  3. Divide between 4 serving dishes and store in the fridge until you are ready to use

Gluten and Dairy Free Chocolate Peanut Spread

Makes 1 jar

Ingredients

  • 215g  unsalted peanuts
  • 50g cocoa powder
  • 105g icing sugar
  • 2 tablespoons olive or peanut oil

Directions

  1. Blitz the peanuts in a blender until smooth – this took me about 5 minutes
  2. Add in the cocoa powder, icing sugar and oil
  3. Blender for another minute
  4. Spoon into a jar
  5. Store in the fridge for up to 2 weeks