Baked Ricotta Cakes with Red Sauce

These honey-flavoured deserts take only a few minutes to make from a fee ingredients. The fragrant fruity sauce provides a contrast of both colour and flavours. The red berry sauce can be made a day in advance and chilled until ready to use. Frozen fruit doesn’t need extra water, as it usually yields its juiceContinue reading “Baked Ricotta Cakes with Red Sauce”

Lemon, Almond And White Chocolate Brownie

A delicious brownie recipe. The lemon and the almond to should complement the white chocolate beautifully. Unfortunately I choose to not use the almond due to nut allergies, still turn out beautiful. The quality of white chocolate can vary tremendously so be sure to buy a good-quality non dairy chocolate. I also used gluten-free flourContinue reading “Lemon, Almond And White Chocolate Brownie”

Raspberry pickelets

Ingredients: 1 cup (150g) self-raising gluten-free flour 1 tablespoon castor (superfine) sugar 1 tbsps vegan egg 1 ¼ cups (310ml) vegan buttermilk 25g (3/4 ounce) unsalted vegan butter, melted ½ cup (70g) fresh raspberries, chopped Cooking oil spray ½ cup (70g) fresh raspberries, extra ½ cup (70g) Crewe fraīche vegan Method: 1.sift the flour andContinue reading “Raspberry pickelets”

Chocolate chip cookies 🍪

Ingredients: The last time I had chocolate chip cookies, was roughly about twenty two years ago before I developed allergies to dairy products among other allergies. I completely gave up on eating anything with dairy and nuts. Going into a supermarkets or health food store and reading everything I took from the shelves became aContinue reading “Chocolate chip cookies 🍪”

Chocolate Shortbread

Ingredients: 175 g/oz 1 ½ cups plain (all purpose)flour 1 tbsp cocoa powder 50 g/ 1 ¾ oz 4 tbsp castor (superfine) sugar 150 g/ 5 ½ oz/ 2/3 cup butter, softened 50 g/ 1 ¾ oz dark chocolate finely Method: 1.Lightly grease a baking tray (cookie sheet). 2. Place all of the ingredients inContinue reading “Chocolate Shortbread”

Decadent chocolate & raspberry cake

The bit about this cake is that you can lick the spoon knowing there is no raw egg involved. Don’t expect the same rise you would get for a cake with eggs- but it will still look the part one sandwiched together and piled with chocolate frosting. Ingredients: 85g/3oz/scant ½ cup dairy free spread 2Continue reading “Decadent chocolate & raspberry cake”

Pumpkin Cream Cheese Muffins

Ingredients 1 (8-ounce) container vegan cream cheese ½ cup powdered sugar 1 teaspoon vanilla extract 1 cup sugar 1/3 olive oil 1 cup pumpkin puree ¼ cup ground flaxseed mixed with 1/8 cup water ¼ cup soy milk 2 cups all-purpose gluten-free flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ¼ teaspoon saltContinue reading “Pumpkin Cream Cheese Muffins”

Semolina and yogurt lemon syrup cake

Ingredients 250g (8 ounces) butter, softened 1 tablespoon finely grated lemon rind 1 cup (220g) castor (superfine) sugar Vegan eggs 1 cup (150g) self-raising flour 1 cup (160g) semolina 1 cup (280g) vegan yogurt Lemon Syrup 1 cup (220g) castor (superfine) sugar ½ cup (80ml) lemon juice Method 1. Preheat oven to 180°c/350°f. Butter aContinue reading “Semolina and yogurt lemon syrup cake”

Dark Gingerbread Cake

Ingredients 125g (4 ounces) vegan butter, softened ½ cup (110g) firmly packed dark brown sugar, vegan eggs 1 2/3 cups (250g) plain (all-purpose) flour ½ teaspoon bicarbonate of soda (baking powder) 2 teaspoons ground ginger 1 cup (360g) treacle 2 tablespoons vegan milk ¼ cup (55g) finely chopped glacé ginger 1/3 cup finely chopped raisinsContinue reading “Dark Gingerbread Cake”