Tag Archives: dairy free

Easy Easter Biscuits

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I thought it might be fun to do a little Easter baking! These are fun super easy, spicy Easter and spring biccies that are great fun to make, and eat! You can leave the spices out if you prefer of course or add any flavouring you like! Something fun to do with the kids too 🙂 The icing is flavoured with either lemon, fresh raspberry or fresh blueberries.

I use low fat spread and “half spoon” sugar – but you can use normal butter/spread and any sugar you like! 🙂

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For the biscuits you need:

300g plain flour

140g Sugar (if using “half spoon” sugar then just 70g)

180g Dairy free spread

Optional spices: 2 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Cloves

For decoration:

Sugar and cinnamon

Currants

Icing sugar

Lemon juice, raspberries and blueberries

Sugar balls etc

Preheat the oven to 175 C.

Put the spread and sugar in a bowl and cream together. Combine the flour and spices if using and mix really well. Once it forms a dough, wrap it in clingfilm and pop it in the fridge for 20 mins if you have time (you can also save it in the fridge for use later that week or you can freeze it for months if you need).

Remove and roll out. Use whatever shaped cutters you like to it your biscuit shapes and transfer to a baking tray.

If you are using currants for bunny eyes and noses then add those now. Sprinkle with a little sugar and cinnamon. Place in the oven and cook for 8 – 12 mins or until golden. Remove and allow to cool on a wire rack.

Once cool you can ice the biscuits. Mix up your icing powder with lemon juice or fresh mashed raspberries or blueberries and then spread on the biscuits (or just water if you prefer). Add sugar decorations if you like. Allow to set and then eat!

Enjoy! 🙂

xx

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Autumn Fruits Cinnamon Cake

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I just can’t resist all the yummy autumn fruits so decided to combine them all in this Autumn fruits cinnamon cake. It’s lovely and moist (and because of all the fruit it’s rather crumbly) and another great cake for a Sunday afternoon, with a cuppa!

It serves about 8-10 with approx 234 – 290 cals per slice.

You will need:

450g of autumn fruits (I used plums, apples and pears) plus some to decorate

85g Sugar (I used half spoon)

170g dairy free spread

255g self raising flour

2 large eggs (Or egg replacer if you prefer)

2 tbsp milk (any will do – I used soya)

1 teaspoon cinnamon

Pre-heat the oven to 170C and grease and line a 25cm round loose-bottomed cake tin.

Put the sugar and spread in a bowl and cream until light and fluffy.

Add one egg and whisk it into the batter, then add half the flour and whisk again. Repeat with the other egg and the remainder of the flour.

Then add the cinnamon and milk to slacken the batter a little.

Core and dice the fruit (I didn’t bother peeling the pears and apples but you can if you want to). Add to the mix and fold them in.

Spoon in to the cake tin, spread evenly and then line the top of the cake with finely sliced segments of all the fruit. Sprinkle with a little sugar and cinnamon.

Bake in the oven for 45-60 mins or until a skewer comes out clean.  Once it’s ready, remove from the oven and let it cool in the tin for 10 mins then on a wire rack.

Slice and enjoy with a cuppa!

🙂

Xx

Plum and Pear Cake

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I had a last handful of my Nannie’s homegrown plums left and some more my friend’s pears so thought I’d try one last bake!

This is a really nice, moist sponge type of cake – perfect with a cup of tea on a Sunday afternoon! It’s delicious whilst still warm, but actually gets better the next day so is something you can easily make in advance. It’s a large cake and can comfortably serve 10-12 slices. I used half spoon sugar and a light spread to reduce the calories a bit so each slice was around 300 cals.

(If you want to make it egg free then egg replacer works well with this recipe 🙂 )

You will need:

300g plain flour

2 tsp baking powder

pinch of salt

225g Sugar (I used half spoon)

225g margarine or butter (I used a light non dairy spread)

4 large eggs

4-5 plums

1-2 small pears

Juice of half a lemon

cinnamon and sugar to sprinkle on top

 

Preheat the oven to 180 C.

Mix the flour, baking powder and salt together bowl.

In another bowl cream the margarine and sugar until fluffy and light in color.

Add the eggs, one at a time and scraping down the bowl to ensure it’s mixed well.

Add the dry ingredients and mix until combined.

Spoon batter into a greased or lined 25cm spring form pan.

Cut the plums in halves and the pears in quarters (unless large then cut smaller). Arrange the plums and pears, skin side up as much as possible , all over the batter. Push them down in to the batter until partially covered.

Sprinkle the top with lemon juice, then cinnamon and finally a sprinkling of sugar.

Pop in the centre of the ovens for approximately 45-50 minutes or until cake is golden and a skewer comes out clean. Cool in the tin for ten mins then remove and cool on a rack.

Lightly dust with icing sugar before serving and then enjoy with a nice cup of tea!

Enjoy! 🙂

Xxx

Pear and Plum Jammy Slice

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This is a really sticky, yummy afternoon treat and a perfect way to use up any late plums and seasonal pears.

I recently lost my beloved Nannie. She loved baking and was a legend in the kitchen! We harvested the last plums from her plum tree last week and I made a final batch of jam. I had a few plums left over, and some pears from a lovely friend, so decided to put all three together and create something Nannie would have approved of! This slice isn’t elegant, and it isn’t pretty, but it’s damn tasty!

I used half spoon sugar and a light spread to save some calories but you can use normal sugar and any spread / butter you like. It serves around 12 and is only around 204 cals per slice!

You will need:

160g Plain flour

64g Ground almonds

50g sugar (I used half spoon)

170g Dairy free spread

1 large egg

2 tbsp water

1.5 tsp Baking powder

Approx 200g Plum jam

1 – 2 pears (I used a conference pears)

2-3 plums

Preheat the oven to 180 C and grease and line a small baking tin (mine was approx 7 x 10 inches).

Add the flour, almonds, sugar and baking powder to a large bowl.

Mix well and add the spread. You can either use a processor or a fork to mix it in until it resembles bread crumbs. I used a fork so it’s quite lumpy breadcrumbs but that doesn’t matter!

Add the egg and water and mix well. It will form a sticky dough.

Spread it in the baking tin.

Spread the jam over the top – be generous with the jam!

Slice the pears and plums and lay them on the jam.

Pop in the oven and cook for at least 25 mins or until a skewer comes out clean.

Allow to cool a bit before you slice.

Enjoy! 🙂 Xx

Plum and Cinnamon Loaf

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I got given a massive haul of Victoria Plums from a kind friend, some of which I used to make some jam, and with the rest I thought I’d do a little baking!

As we head in to late summer and thoughts turn to autumn I thought I’d go for some autumnal flavours – plum and cinnamon! This makes one loaf which serves 8-10, at around 205 cals a slice!

You will need:

140g self-raising flour (any type you like)

140g dairy-free spread (I used a light version to save some calories)

140 sugar (or 70g half spoon sugar for less cals)

2 large eggs and one egg yolk, beaten

200g plums

1 heaped tsp cinnamon

Preheat the oven to 170 C.

Put the spread and sugar and beat lightly until fluffy. Add in the beaten egg a little at a time and beat well in between each bit.

Mix the flour and cinnamon and then add in to the wet mixture, fold it in.

Chop all bout approx 2-3 plums in to small pieces. Slice the 2-3 plums in to wedges (to decorate the top). Add the chopped plums and mix well.

Pour in to a loaf tin. Arrange the plum wedges on the top and sprinkle with a little cinnamon and sugar.

Put in the oven and bake for 50-60 mins. It’s done when a skewer comes out clean.

Allow to cool in the tin for about 10 mins, then remove. Slice and serve!

Enjoy! 🙂

Xx

Peanut Butter and Jam Porridge

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Nothing beats a yummy bowl of porridge on a chilly day! And this one combines two of my favourite things – peanut butter and jam! Yum!

I actually tend to have this for lunch as it’s quite a filling portion. If you wanted you could also add a scoop of vanilla protein powder to make it even more filling. My current favourite protein powder is Missfits Vegan Vanilla powder – super yummy and available from amazon and Ocado (and other places!). I like my porridge made with water – but obviously use any type of milk if you prefer (though bear in mind the protein powder and milk will increase the calories).

This comes in at approx 384 cals of warming yumminess!

You will need:

50g jumbo oats

1 tbsp raspberry (or any flavour) jam

15g peanut butter

Raspberries and blueberries to top

1 scoop vanilla protein powder (optional)

Place the oats in to a saucepan (also add the protein powder if using) Add enough water to cover (I like my porridge quite dry so adjust the amount of water to suit you) – heat gently and stir well. If I’m rushed I just pour boiling water on to the oats, stir and add a little extra water then blast in the microwave for a min.

Once cooked pour the porridge in to a bowl and add the jam and stir through.

Drizzle the peanut butter on top next.

And then pop the berries on top.

Enjoy!

🙂

Xx

Valentine’s Vanilla, Berry and Chocolate Porridge

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As it’s the season of love I thought I’d celebrate with something I love… porridge! This makes a great brekkie or lunch option. The protein powder is optional but adds the vanilla flavour and also the added protein helps to keep you fuller for longer. My current favourite protein powder is Missfits Vegan Vanilla powder – super yummy and available from amazon and Ocado (and other places!)

I make my porridge with water because I prefer it that way but obviously use milk if you prefer. I have used some yummy little protein chocolate hearts from Cocoa+ but you can use any chocolate you like! It would work well with some squares of dark chocolate

This comes in at approx 415 cals of warming yumminess!

You will need:

50g jumbo oats

Large handful of mixed berries (blueberries, raspberries, strawberries)

1 scoop vanilla protein powder (optional – replace with a 1/4 tsp Vanilla essence if not using)

3 Chocolate hearts or squares

Place the oats in to a saucepan with the protein powder. Add enough water to cover (I like my porridge quite dry so adjust the amount of water to suit you) – heat gently and stir well. If I’m rushed I just pour boiling water on to the oats and protein powder, stir and add a little extra water then blast in the microwave for a min.

Once it starts to cook add in the blueberries and raspberries and stir in.

Slice the strawberries. Once cooked pour the porridge in to a bowl and add the strawberries and chocs on the top.

Enjoy!

🙂

Xx

Nancy’s Mince Pies!

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Many of you have tried my little mini mince pies at my festive classes and a few have asked for the recipe so I thought I’d re-blog it for you 🤗.

I make mini pies for my classes using a canapé or mini muffin tin – they come in at approx 47 cals per pie so are a perfect little mouthful, but you can obvious make any size you like! The recipe below makes 12 normal pies or approx 24-30 mini ones.

These happen to be both gluten and dairy-free so everyone can enjoy them.

For the Pastry:

4 oz Buckwheat flour
2 oz ground Almonds
5 tbsp Agave nectar
Up to 6 tbsp Water

For the Mincemeat:

3 oz Bramley apples, cored and finely chopped
6 oz Mixed dried fruit (I prefer equal quantities of raisins, currants, cranberries and apricots)
1 oz Vegetable suet
2 oz brown sugar (coconut palm or dark raw muscovado give the best flavour)
Juice and grated zest of half an Orange
1 level tsp of ground allspice
1 pinch ground Cinnamon
1 pinch ground Cloves
1 pinch grated / ground Nutmeg
1 small handful chopped Almonds
1 tbsp Date syrup

Put all the ingredients for the mincemeat into a saucepan. Cook on a low heat, stirring frequently. Cook until the apple is soft and the mixture is thick – it may take some time. Remove from the heat and allow to cool.

For the Pastry: Put the buckwheat flour and ground almonds in a processor and add the agave. Pulse and gradually add the water until it forms a dough. You may find you need more or less water. If it is too wet add a little more flour. You can also do this by hand in a bowl – it’s just a bit messier. Once it’s forming a firm dough remove, wrap in cling-film and place the mixture in the fridge.

Preheat the oven to 180 C/ gas mark 6.

Lightly oil a 12 hole cake tin. Remove pastry from the fridge and roll out on a lightly floured surface. Roll it as thin as you can – a few mm. The pastry can be a bit difficult to handle so I find working with smaller bits at a time is easier. Use a round biscuit cutter to cut out 12 bases. Place them in the tin. Lightly brush with oil and use a fork to prick the base.

Place in an oven to blind bake for 5–10 mins (or 3-7 mins for mini ones). Keep an eye on them – this pastry browns quite fast. Once the edges are brown and the middle is firm remove them. While the cases are in the oven take a smaller circular biscuit cutter to cut out the “lids” or you could use star shapes/ holly leaf shapes/lattice pattern – whatever takes your fancy 🙂

Place a generous helping of mincemeat in each of the cases and place your chosen “lid” on top. Lightly oil and sprinkle with a little cinnamon and sugar. Place the pies back in the oven and bake until golden (10–20 mins for large ones, 5 – 10 for mini ones). Keep a careful eye on them. You want the tops to brown but be careful the bases don’t burn. Remove from the oven and leave to cool for 5 mins, then remove and place on a wire cooling rack.

Enjoy! 🙂

Xx

Spiced carrot and banana cake

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I do love a bargain… as does my fab friend Jo – who spotted some bargain 9p carrots and just had to buy them for me lol! So I thought I’d better put them to good use in a spiced carrot and banana cake! Perfect autumn flavours! Simple to make, super tasty, and really light and moist! This is about 375 cals per slice if you cut it in to 8-10 (it’s a nice deep cake!)

You will need:

4 large eggs

140g sugar

250ml sunflower or almond oil,m

275g self-raising flour

1 large ripe banana (approx 175g)

200g carrots

2 tsp baking powder

1 tsp allspice

1 tsp cinnamon

1/2 tsp ginger

Preheat the oven to 180 C

Grate the carrot coarsely and place to one side.

Put the eggs, oil and sugar in a bowl and beat to combine.

Mash the banana with a fork and add that, the flour, baking powder, spices and carrots to the mix and beat it together.

Pour in to a 20cm tin and bake for 45 – 50 mins or until golden brown, firm in the middle and shrinking away from the sides of the cake tin.

Cool in the tin for 10 mins and then place on a wire rack.

Enjoy! 🙂

Xx

Plum and almond loaf

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My wonderful 103 yr old Nan has a lovely Victoria plum tree in her garden and this year she had such a bumper crop that I was lucky enough to get a huge bagful! So I thought I’d better bake something to go and share with her over a cuppa to say thank you.

I’m a massive almond fan and they go so well with plums so I thought a plum and almond loaf would do the trick! It’s a delicious moist loaf, and only about 298 cals for a slice!

You will need:

225g dairy-free spread (or bitter)

225g sugar (I used 112g of half spoon sugar instead)

225g self-raising flour (any flour you like)

100g ground almonds

4 medium eggs

1 tsp almond extract

1 tsp cinnamon

Approx 250g plums,

Flaked almonds to decorate

Optional – 2 tbsp plum or apricot jam

Preheat the oven to 170.

Put the spread and sugar in a bowl and beat until light and fluffy. Add the eggs, one at a time and continue to beat (don’t worry if it splits a bit). Add the flour, cinnamon and ground almonds and fold together.

Chop 2/3 of the plums into small pieces and add in to the batter, together with the almond extract. Fold until well distributed.

Spoon the mixture into a lined or greased loaf tin. Slice the remaining plums and on the top. Sprinkle on the flaked almonds and a little sugar and cinnamon.

Pop in the oven and bake for 1 hour 30 minutes (check occasionally and cover with foil if it starts to burn on top), or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes, then transfer to a wire rack.

Brush the jam over the cake and leave to cool completely. Serve in slices with a cuppa (the Nan is optional)!

Enjoy 🙂 xx