redhead - is this any good for Helena?

[Narcissa Malfoy]

redhead - have just read your posts on the cookalongs and remembered that I have a few "free from" recipes.

Are these any good for little Helena? I wasn't sure as you said she couldn't have chocolate but I didn't know if that was because of the dairy in it.

Dairy free, egg free cake
INGREDIENTS:
225g sr flour
225g sugar
40g cocoa powder
1 teaspoon baking powder
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
(optional - can chop up plain chocolate (200g))

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking tin.
In a large bowl, combine flour, sugar, cocoa powder, and baking powder. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared tin.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in centre comes out clean. Cool on a rack.

Can Helena eat eggs? I think I have a few more diary free recipes but with eggs in.

Here's another one:

Vanilla Sponge

8" square tin

Ingredients.

300g/12oz/2 cups of self raising flour
1 teaspoon of bicarbonate of soda
100g/4oz/half a cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
1 cup of soya milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract


Oil your cake tin and preheat oven to 180C/360F. Mix together your dry ingredients of flour, sugar and bicarbonate. Make a well in the middle and pour in the oil, soya milk and vanilla - mix well. Pour into cake tin. Bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean)

LOL - I must say I have never tried these so I have no idea what they will be like but hope they are of use to you!

I also have recipes for flapjacks - I think apricot ones - and pear upside down cake, banana muffins, and some sort of caramel slices so if they are any good for you let me know and I will look them up.

[Narcissa Malfoy]

redhed - just read your pm - here's the other recipes I have. I will keep looking too for others that may be useful for you!


banana muffins

Ingredients:
200g./7 oz/1 and a half cups of white flour
50g./2oz/third of a cup of caster sugar
1 and a half tea spoons of baking powder
3 fl oz/100ml of orange juice
3 fl.oz/100ml of sunflower oil
2 mashed bananas (over ripe is best)
some soya milk as required
vanilla essence
dash of vinegar

Combine the dry ingredients in a bowl. Mix the wet ingredients - but not the vinegar - in a jug or bowl. Mix the two together and then stir in enough soya milk to make a smooth mixture and add the bananas, Finally add the dash of vinegar to get that lovely chemical reaction and mix well. This should make enough to fill 12 cake cases. It's a good idea to put them in a muffin or patty tin to help them keep their shape but not totally essential. Bake for 10 - 15 minutes at 190 degrees and then cool.


Little Sticky Lemon Cakes

Ingredients.
6oz/200g./1 and a half cups of self raising flour
4oz./125g./half cup caster sugar
1 teaspoon raising agent
the juice and rind of 1 lemon
half a cup of sunflower oil
1 cup of soya milk (water or rice milk can be used instead)
dash of vinegar
half a cup of white icing sugar and a little boiled water, still hot
paper cake cases (will make 12-20 depending on the size of case)
Mix the flour, sugar and raising agent together then add the oil, lemon juice, rind and soya milk and mix well. Add the vinegar and stir. Divide the mixture between the cake cases (a couple of dessert spoons of mixture in each one) and bake for 15-20 minutes at 200C/400F. To make the icing: sift the icing sugar and add a small amount of very hot water and stir well. Start with a teaspoon full and keep adding and stirring until you get a gooey, spreadable icing. Once the cakes have cooled spread a little icing on each one and leave to set.


Pear and Apple Upside Down Cake

These quantities make a very large cake - use a 10" deep round tin. Great for keeping in the fridge and having as a pudding with custard or soya cream.
Ingredients.
a large tin of pear halves in syrup (around 800g including syrup)
500g/16oz/2 and a half cups of self raising flour
1 teaspoon of bicarbonate of soda
200g/7oz/1 cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
2 and a half cups/20 fl.oz/500ml of apple juice
1 teaspoon of natural vanilla extract

a tablespoon of brown sugar for sprinkling

Oil your cake tin and preheat oven to 180C/360F. Arrange the pears, cut side down on the base of tin Combine the dry ingredients (excluding the brown sugar) in a bowl then add the wet ingredients (including the syrup from the pears) and mix well. Pour over the pears and bake in the oven for about 45 minutes or until nearly cooked through. Remove from tin by placing an oven-proof plate over the tin and turning upside down so you have the pears on top. Sprinkle with the brown sugar and return to the oven for a further 10 minutes.


Apricot Flapjacks

Ingredients.
2 cups of oat flakes
2 tablespoons of golden syrup
1 tablesoon of vegan margarine
1 tablespoon of light brown sugar
about 10 dried apricots chopped up quite small
Melt the syrup, sugar and margarine together in a pan over a gentle heat. When thouroughly melted mix in the oats and apricots and press the mixture into an oiled cake tin. I find a 8 inch square tin does well. Bake in the oven for 10-20 minutes at 190C/380F or until just beginning to brown. Cut lines into the 'cake' while still warm. Cool and break into bars.