UKKIDSNUTRIT ION .COM

DAIRY FREE PARTY

RECIPES BY BAHEE VAN DE BOR

https://www.ukkidsnutrition.com

AVOCADO & CHOC CAKE

170g dairy-free spread

220g brown sugar

1/2 large ripe avocado

3 large free-range, organic eggs

1 teaspoon vanilla extract

150g self-raising flour (gluten-free if required)

3 tablespoons cocoa powder (Green & Blacks Organic Cocoa)

1 teaspoon baking powder

INGREDIENTS

METHOD Beat the dairy-free spread and sugar until creamy. Then add the

avocado and beat well.

Next beat in the eggs or flaxseed mixture, mixing well.

Add the remaining dry ingredients, mix and bake in a pre-heated oven

at 160 degrees fan or 180 degrees Celsius for 40 minutes.

GANASH / ICING

Simply melt 100g of dark chocolate and spread generously over the

cooled cake. Or keep it simple and dust with icing sugar.

https://ukkidsnutrition.com/easy-avocado-chocolate-milk-free-cake/

OAT & RAISIN COOKIES

INGREDIENTS75g dairy free spread

1 large egg

150g soft brown sugar

200g oats (any kind)

110g gluten-free flour

1/2 teaspoon bicarbonate of soda

Generous pinch of salt

150g raisins

METHOD

Pre-heat the oven to 180 degrees Celcius, gas mark 4.

Using an electric mixer in a large bowl, beat the butter until

creamy then add the egg.

Now add the measured dry ingredients and combine until

you have a stiff paste-like dough.

Shape into 12-16 balls and flatten to make biscuits.

Bake for 16-18 minutes and serve once cooled.

https://ukkidsnutrition.com/oat-raisin-cookies-milk-wheat-free/

FIG AND DARK CHOCOLATE FLAPJACK

INGREDIENTS3/4 cup soft brown sugar

150g dairy free spread

100g dark chocolate

1 cup chopped fig and currants

3 cups porridge oats*

2-3 tablespoons seed mix

1 tablespoon creamed honey

METHOD

In a saucepan melt the dairy free spread, chocolate and brown

sugar.  

Add the dry ingredients and honey to the mixture and transfer

to a baking tin.  

Bake at 150ºC for 30 minutes.  

Allow to cool completely before slicing (or it will crumble as I

have discovered)!  Now enjoy the milk free fig & dark choc

flapjack.

https://ukkidsnutrition.com/milk-free-fig-dark-choc-flapjack/

PLUM TART WITH CINNAMON SUGAR

INGREDIENTSPastry:

100g polenta flour

75g large oats

Pinch of salt

40g dairy free spread

Binder:

1/2 teaspoon xanthum gum

3 tablespoons soya milk

2 tablespoons cold water

Filling:

600g dessert plums

275ml Oatly cream

60g mashed banana

30g dark brown muscovado sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon mixed spice

Cinnamon sugar:

2 teaspoons ground cinnamon

3 teaspoons golden caster sugar

https://ukkidsnutrition.com/allergy-free-recipes/

METHOD

1. Preheat the oven to 200ºC.

2. Add polenta flour, oats and salt into a large mixing bowl.  Using

your finger tips, gently rub the pieces of fat into the flour.

3. Next prepare your binder by dissolving the xanthum gum in soya

milk and water.  It's quite difficult to dissolve so give it a good stir,

then pour into the pastry mixture.

4. You may have a crumbly mixture but as you knead the milky

mixture into the dough, using your hands you will be able to create

a lovely smooth ball of dough.  If there are still bits in the bowl,

then add a little bit more of the soya milk.

5. Wrap the ball in cling film and pop it in the fridge for 30 minutes.

6.Whilst the dough is resting, prepare your filling.  Remove the stones

from the plums and slice them in half.  Mix the Oatly cream with the

mashed banana, muscovado sugar and the spices.  

Note - I froze my banana overnight and then defrosted before using.

This is not an essential step.

7. Now press the pastry into a flan tin.  It may crumble but don't

panic, be very gentle and press it so that it covers the entire tin.

8. Pour the filling into the flan tin and bake for 20 minutes.

9. Arrange the plums over the tart, sprinkle the cinnamon sugar

and bake for a further 20 minutes.  When the plum tart appears to

be almost done, cook for a further 5 - 10 minutes at 230ºC.  

10. Allow to cool completely before serving.  If you have any

remaining cinnamon sugar, sprinkle this on top before serving.  This

would be lovely with a dairy free yoghurt.

Yield = 8 large slices or 16 smaller slices

CHERRY DELIGHT

INGREDIENTS200g dairy free margarine 

200g brown sugar

1 large banana mashed

160g gluten free self-raising flour

40g polenta flour

1/2 teaspoon baking powder

100g glaced cherries, halved

120g fresh cherries, stoned and halved

50g ground almonds

10 - 12 tablespoons dairy free milk

METHOD

1. Pre-heat the oven to 180ºC.

2. Cream the margarine and sugar together.  Add in the mashed banana.

 Mix well.

3. After sifting the flour and baking powder, fold this into the mixture.

4. Add the cherries and ground almonds.  Now add the milk but only use

as much as you need to create a smooth mixture.

5. Pour into a baking tin and bake for 50 minutes, then for a further 20-

30 minutes covered in foil.

To store, you could slice this into individual portions, wrap in cling film

and store in the fridge.

https://ukkidsnutrition.com/allergy-free-recipes/