Apple Sauce Pancakes

Ingredients:

1/2 cup of apple sauce

2 cups of self raising flour

2tbsp of sugar

2 cups of water

1tsp of cinnamon

1/2 of mixed spice

1/4tsp vanilla extract

A handful of almonds

1) Beat together the apple sauce, sugar, flour and spices. Then add the water bit by bit, beating with a whisk thoroughly.

2) Leave the mixture to rest. While resting, chop a handful of almonds.

3) After 10 minutes, stir in the chopped almonds.

4) Ladle the mixture into a pan over a medium heat. Flip each pancake when they have lost their shine.

5) Serve with maple syrup 

Almond Butter Brownies

Ingredients:

5tsp of olive oil

200g of melted dark chocolate

85g of almond flour

85g of ground almonds

1tsp baking powder

3tsp cocoa powder

180g of caster sugar

230ml of almond milk

4tbsp of almond butter

20g of dark chocolate chips

1) Preheat the oven to 180C and line a baking tray.

2) Beat together the olive oil and sugar. Then add all the other dry ingredients, apart from the almond butter and chocolate chips.

3) Slowly add the milk and melted chocolate and beat well. Pour the chocolate mixture into the baking tray.

4) Use a tablespoon to blob almond butter onto the top of the brownies and then swirl the spoon around to form a marble pattern. Sprinkle over the dark chocolate chips.

5) Bake for 20-25 minutes and leave to cool completely before serving.

Dairy Free Carrot Cake

Ingredients

2 cups of caster sugar

2 1/2 cups plain flour

2 cups grated carrot

1/2 cups applesauce

2tsp vanilla bean paste

1/4 cup of dairy free margarine

3tsp baking powder

5tsp cinnamon

1 tub of dairy free cream cheese

Icing sugar

1) Preheat the oven to 160C and line two circular baking tins.

2) Grate and measure out the carrots.

3) In a large bowl, beat together the margarine and sugar. Then add in the apple sauce, flour, baking powder, cinnamon and vanilla bean paste.

4) Beat together the cake batter and grated carrots.

5) Pour the cake mix into the two tins and bake for roughly 45 minutes, until firm to the tough.

6) Whilst the cake is baking, make the cream cheese icing. Cream together the cream cheese and icing sugar until they form a thick consistency. Slowly add more and more icing sugar until the icing reaches the ribbon stage (depending on the kind of dairy free cream cheese you use, you may need more or less icing sugar).

7) When the cake cools fully, add a generous layer of icing to the centre and top of the cake and decorate with walnuts.

If you would like to make this cake with dairy, simply switch the ingredients to dairy products.

Dairy Free Chocolate and Cardamon Cheesecake

Ingredients:

680g of silken tofu

175g of dairy free dark chocolate 

175g of cocoa powder

125g of caster sugar

60ml of olive oil
4 pods of cardamon

300g of Oreos

2tbsp of oil

1) Preheat the oven to 170C. Use a food processor to blitz the Oreo cookies until they form fine crumbs, transfer into a large bowl. Stir in 2tbsp of oil and mix. Press this mixture into the bottom of a cheesecake tin. Leave in the fridge whilst you prepare the topping.

2) De-seed four pods of cardamon and use a pestle and mortar to grind to a fine powder.

3) Melt the dark chocolate in the microwave and add to a food processor. Ass the tofu, cocoa powder, sugar, ground cardamon and olive oil. Process until smooth.

4) Spread the tofu topping over the Oreo base and bake for 20-25mins, or until firm to the touch. Leave to cool completely before serving.

Option: You could add chocolate sauce to decorate.

Apple Rose Tarts

Ingredients:

4 Large apples

110g of plain flour

50g of butter

2-3tbp water

Rose syrup

1) Preheat the oven to 180C and line two baking trays with greaseproof paper.

2) In a large bowl, rub together the butter and flour using your finger tips until the mixture forms breadcrumbs. Add the water and mix to a firm dough, wrap in clingfilm and leave in the fridge whilst you prepare the filling.

3) Cut the apples lengthways in two quarters. Using a sharp knife, cut very thin slices of apples, which should form a semi-circle shape. You need these slices to be as thin as possible.

4) Roll out the pastry on a well-floured surface into to a rectangle shape, roughly 0.5cm thick. Using a sharp knife to cut long strips of pastry.

5) Take a strip of pastry and lay the apple slices along the length of the pastry, then roll the pastry up like a swiss roll. Pinch the bottom on the pastry to seal it and place it on the prepared baking tray.

6) Repeat until all of the pastry is used. Before placing in the oven, drizzle over rose syrup and use a pastry brush to push the syrup into the folds of the tart.

7) Bake for 15-20minutes or until the pastry is brown. Serve hot with ice cream.

Dairy and Egg Free Lemon & Blueberry Pancakes

Ingredients:

1 1/4 cups plain flour

1 1/4 cups water

2tbsp caster sugar

2tsp of baking powder

2tbsp of olive oil

200g of blueberries

1 Lemon

1) Mix together all of the dry ingredients in a large bowl, adding the zest of the lemon.

2) Beat in the wet ingredients using a whisk until all the lumps are gone. Leave the batter to stand for 5 minutes.

3) Heat a non-stick pan on medium heat and cook each pancake until the batter bubbles and looses its shine.

4) To serve, squeeze over lemon juice and sprinkle with sugar.

Almond Croissants

Ingredients:

For puff pastry:

250g of plain flour

150ml of water

225g of cold butter

(You could use ready made pastry)

For marzipan:

90g of icing sugar

90g of caster sugar

1 egg

Almond extract

175g of ground almonds

(You could also use ready made marzipan)

1) First make the puff pastry. In a food processor, mix together the flour and water until it forms a dough, cover this in clingfilm and leave to rest in the fridge.

2) Roll the dough out on a floured surface, roll into a 25mm circle.

3) In between two pieces of clingfilm, roll out the butter into a rectangle the size of a postcard. Place the butter in the centre of the dough and fold the sides of the dough into the centre.

4) Roll the dough out in one direction, to lengthen it. Mark out the dough into three sections and fold the sections in on top of each other. Use the rolling pin to seal the dough either side by gently pressing on the open ends.

5) Turn the dough 90 degrees and roll the dough out in one direction again to lengthen it. Again, mark the dough into thirds and fold on top of itself. Repeat this one more time, cover in clingfilm and leave to cool in the fridge.

6) Repeat the rolling and folding processes twice more and leave to cool for an hour before using.

7) Preheat the oven to 180C. Then make the marzipan. In a large bowl, mix together the icing sugar and caster sugar before beating in the egg. Place the bowl over a pan of boiling water and whisk for 10 minutes or until thick and fluffy. Remove from the heat and whisk in the almond essence.

8) Stir in the ground almonds. Knead this on a surface covered in icing sugar.

9). Roll out the pastry to a 30cm x 25cm rectangle and slice in half with a sharp knife. Cut the dough into isosceles triangles. Take a small ball of marzipan, roughly the size of a marble, and roll this out into a sausage shape. Place this at the base of the triangle and roll the pastry up.

10) Place the croissants on a baking tray and bake until golden brown.