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This recipe is gluten-free, lactose-free and nut-free.

Ingredients:

2 Cups Gluten-Free Self Raising Flour
1tsp Bicarbonate of Soda
1tsp Cinnamon
2/3 cup Caster Sugar
1/2 cup chopped *70% cocoa chocolate
1 cup Lactose-Free Milk
2 Eggs
1 tbsp Olive or Vegetable Oil
1 cup mashed Banana

Icing:
1 cup *Icing Sugar
60g *Margarine
1tsp Vanilla Essence
1 tsp Water

Instructions

  1. Preheat oven to 180 C
  2. Sift flour, bicarbonate of soda and cinnamon together
  3. Stir in sugar and chocolate
  4. In a different bowl, whisk milk, eggs and oil together
  5. Stir banana into the milk mixture
  6. Mix the dry and wet ingredients well.
  7. Spoon into lined muffin trays (Makes approx 12-16)
  8. Bake for around 25minutes, until a skewer inserted into the cakes comes out clean.
  9. Leave in the tin for about 5 minutes, and then turn out onto a rack to cool.

Icing:

  1. Beat all ingredients together until well combined, adding extra sugar as necessary.
  2. This should form a stiff mixture, which can be spread over muffins once cool.

* Things to note when choosing your ingredients. Things you don’t think would have gluten, lactose or nuts in them often do. Be sure to check the ingredients on the packet, and check with the person you are baking for the extent of the intolerance – for a lot of people ‘May contain traces of’ is fine, but not for everyone.

Chocolate – The more cocoa in a chocolate, the less likely it is to have gluten or lactose in it, however you need to check on the back of the packet to make sure. I find that Lindt 70% Cocoa chocolate has neither of these in my shops.

Margarine – Not all margarine is lactose free. Make sure to check if it contains milk or milk products in the ingredients.

Icing Sugar – Cheaper brands of icing sugar often contain gluten/wheat products as part of the mixture. Check what is in it!

Melting Moments

This recipe is gluten-free, lactose-free and nut-free.

Ingredients:

250g *Margarine
1/3 cup *Icing Sugar
1tsp Vanilla Essence
1 3/4 cups Gluten-Free Plain Flour
1/3 cup Corn Flour

Filling:

60g *Margarine
1tsp Vanilla Essence
1 orange rind, finely grated
2/3 cup *Icing Sugar
Strawberry Jam (optional)

Instructions:

  1. Preheat oven to 160 C
  2. Cream sugar, margarine and vanilla essence together until well combined and lighter in colour.
  3. Beat flours in slowly, until the mixture is just combined and forms a soft dough.
  4. Roll heaped teaspoons of the mixture into balls and place onto lined trays well spaced.
  5. With a fork, flatten the balls.
  6. Bake for around 15 minutes. (Pro Tip thanks to C: Your biscuits are done when you lift them up and they are a lovely golden colour on the bottom)
  7. Remove from the oven and leave on trays to cool for approx 10 minutes, then remove from trays to finish cooling.

Filling:

  1. Beat margarine, vanilla essence and orange rind together.
  2. Stir in icing sugar.
  3. Group biscuits together so that each has a pair of approximately the same size.
  4. Put approximately half a teaspoon of the filling onto the base of one biscuit, then, using the base of a matching biscuit, squish the mixture so it spreads to the edges and sticks the two together.
  5. For a bit of fun and a different flavour, add about half a teaspoon of jam before adding the filling and follow the same process.

* Things to note when choosing your ingredients. Things you don’t think would have gluten, lactose or nuts in them often do. Be sure to check the ingredients on the packet, and check with the person you are baking for the extent of the intolerance – for a lot of people ‘May contain traces of’ is fine, but not for everyone.

Margarine – Not all margarine is lactose free. Make sure to check if it contains milk or milk products in the ingredients.

Icing Sugar – Cheaper brands of icing sugar often contain gluten/wheat products as part of the mixture. Check what is in it!

This recipe is gluten-free, lactose-free and nut-free.
(recipe adapted from the Donna Hay Chocolate (2007) cookbook)

Ingredients:

*250g Margarine, melted

3/4 cup cocoa powder

1 1/3 cups caster sugar

4 eggs

1 1/2 cups desiccated coconut

1 1/2 cups gluten-free self raising flour

1 tsp baking powder

3/4 cup lactose-free milk

Icing:

*100g 70% cocoa chocolate

*1 cup icing sugar

1 tbsp lactose free milk

approx 1/4 cup desiccated coconut

Instructions:

  1. Preheat oven to 160 C
  2. Combine all the ingredients in a bowl and whisk until smooth
  3. Pour into muffin trays filling each to between 2/3 – 3/4 full (should make around 20)
  4. Bake for 30mins, or until cooked when tested with a skewer
  5. Cool in the tin for 10mins, then place on a wire rack to finish cooling.

Icing:

  1. Melt chocolate. (Approx 1 1/2 – 2 mins on high in a microwave)
  2. Stir in milk and icing sugar, adding more icing sugar until a fairly thick consistency is reached.
  3. Use a dessert spoon to place a dollop of icing on top of each cupcake (around 1/2 a dessert spoon per cupcake)
  4. Put the coconut onto a plate, or shallow bowl. Dip each iced cupcake into the coconut.
  5. Eat!

* Things to note when choosing your ingredients. Things you don’t think would have gluten, lactose or nuts in them often do. Be sure to check the ingredients on the packet, and check with the person you are baking for the extent of the intolerance – for a lot of people ‘May contain traces of’ is fine, but not for everyone.

Chocolate – The more cocoa in a chocolate, the less likely it is to have gluten or lactose in it, however you need to check on the back of the packet to make sure. I find that Lindt 70% Cocoa chocolate has neither of these in my shops.

Margarine – Not all margarine is lactose free. Make sure to check if it contains milk or milk products in the ingredients.

Icing Sugar – Cheaper brands of icing sugar often contain gluten/wheat products as part of the mixture. Check what is in it!


Gingerbread

My kind subjects of experimentation will attest that this is a melt-in-your-mouth gingerbread recipe – I had them in the oven for about 12 minutes, a little extra would make them a little crunchier, and possibly more breakable, so cook these based on how you like your biscuits.

This recipe is gluten-free, lactose-free and nut-free.
(Recipe adapted from the Family Circle’s The New Kids’ Cookbook, 1994)

Ingredients
1/4 Cup Golden Syrup
*5 Tablespoons Margarine
1/2 Cup Brown Sugar
1 Egg
2 Cups Gluten Free Plain Flour
1/4 Cup Gluten Free Self-Raising Flour
1 Teaspoon Bicarb Soda
3 Teaspoons Ground Ginger

Method
1. Preheat oven to 180C
2. Cream margarine and sugar
3. Separate the egg, mix the yolk into the sugar and butter
4. Add the dry ingredients and mix well
5. Take the mixture out of the bowl, and knead it lightly.
6. Roll it out quite thing, and cut out your biscuits. Place them on lined/greased baking trays
7. Cook for approximately 15 minutes.
8. Leave to cool in trays for around 15 minutes, then remove from tray.
9. Eat.

(Picture thanks to my cousin Kath)

* Things to note when choosing your ingredients. Things you don’t think would have gluten, lactose or nuts in them often do. Be sure to check the ingredients on the packet, and check with the person you are baking for the extent of the intolerance – for a lot of people ‘May contain traces of’ is fine, but not for everyone.

Margarine – Not all margarine is lactose free. Make sure to check if it contains milk or milk products in the ingredients.

This recipe is gluten-free, lactose-free and nut-free
(recipe adapted from the Orgran Chocolate Cake Recipe)

Ingredients:
1 1/2 cups gluten free self-raising flour
*125g Margarine
1/2 cup caster sugar
*1/3 cup icing sugar
2 eggs lightly beaten
1 tsp. vanilla essence
1/2 cup cocoa powder
1 tsp bicarb soda
1 cup lactose-free milk
*50g 70% Cocoa Chocolate, chopped (or more, if you want :D)

Icing:
*50g 70% Cocoa Chocolate
*1/2 cup(ish) icing sugar
2 tbsp milk

Instructions:
1. Preheat oven to 180 C
2. Grease and line  a 12 muffin tray
3. Beat butter and sugars together with an electric beater until light and creamy.
4. Add the eggs, and beat well
5. Add the vanilla essence, beat some more
6. Fold in the combined flour, cocoa and bicarb soda gradually, alternating with the milk (half the flour, then half the milk…repeat).
7. Add the chopped dark chocolate, and stir until mixture is just combined.
8. Separate into muffin tray – filling to around 2/3-3/4 full.
9. Bake for 35 minutes if cooking the cake, or 20 minutes if making muffins, or until a cake testing skewer comes out clean.
10. Leave in the tin for 15 minutes if cake, 5 minutes if muffins, then remove and cool on wire rack.

Icing:
Melt the chocolate, stir in the milk and icing sugar. Adjust with more milk/icing sugar as needed until a good consistency is created – you don’t want it to be really runny, but it should not be firm/too think, as it will harden up as it cools and sets.
Spread over the top of the cake, or drop about a dessert spoon full onto the centre of each muffin.

Eat!

* Things to note when choosing your ingredients. Things you don’t think would have gluten, lactose or nuts in them often do. Be sure to check the ingredients on the packet, and check with the person you are baking for the extent of the intolerance – for a lot of people ‘May contain traces of’ is fine, but not for everyone.

Chocolate – The more cocoa in a chocolate, the less likely it is to have gluten or lactose in it, however you need to check on the back of the packet to make sure. I find that Lindt 70% Cocoa chocolate has neither of these in my shops.

Margarine – Not all margarine is lactose free. Make sure to check if it contains milk or milk products in the ingredients.

Icing Sugar – Cheaper brands of icing sugar often contain gluten/wheat products as part of the mixture. Check what is in it!

Welcome to the Blog

Lately, I’ve been doing quite a bit of baking for people at uni, and have started to develop a set of what I call ‘everything free’ recipes. These have no gluten, lactose or nuts in them, so that people with these more common food allergies can enjoy them too.

The recipes have been going down pretty well, and I’ve had some requests for them, so I thought I’d set up this blog so they are more easily available.

Photos will follow once I make the recipes again and remember to take them.

~Kt