Fossil Biscuits

Updated recipe for improved clarity!

The dinosaurs went stomping all over our biscuits (and we learnt about how fossil tracks are formed). Idea stolen from Okido magazine.

Ingredients

  • 180g margarine
  • 120g sugar
  • 150g corn flour
  • 150g gram flour
  • 1 tsp vanilla essence

Also required – toy dinosaurs, toy insects, or similar

Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Cream the margarine and sugar together.
  3. Stir in flours and vanilla essence, and work together to form a soft dough.
  4. Roll out on a floured surface and cut into shapes.
  5. Now make your fossils!  Either have your dinosaurs stomp all over the biscuits leaving footprints, or press your insects into the top of the biscuits to leave their mark.  Remember to remove the plastic toys before baking.
  6. Bake for 15-20 minutes.  You could read about how dinosaur footprint fossils are formed here or you could watch these videos (Footprints reveal dinosaur chase or More detailed video for older children and adults about how fossil tracks are used in research) while you wait.
  7. Leave to cool before removing from baking sheet.

14 Vegan, Gluten Free Treats to make before New Year

 

All these recipes are gluten free and vegan.  Perfect for treating yourself before the New Year’s Resolutions start!

  1. Gingerbread
  2. Jam Buns
  3. Chocolate Bark
  4. Banana Bread
  5. Chestnut and Cocoa Teabread
  6. Treasure Biscuits
  7. Chocolate Cake
  8. Rhubarb, Apple and Ginger Crumble
  9. Pineapple Upside Down Cake
  10. Jujube Energy Treats
  11. Fossil Biscuits
  12. Free Nut Butter Cookies
  13. Ombre Cheesecake
  14. Chestnut Shortbread

New, improved “I still want to do it myself” Chocolate Cake

I am not quite sure how this happened, but the Allergy Brothers initiated Cake Friday.  This means I bake them a cake every Friday!  This has meant that I have had the opportunity to tweak my chocolate cake recipe (the original is here; you can also see that the Allergy Brothers’ cake decorating skills are improving!).  It is still a very forgiving recipe that is easy to make.

200g gram flour

40g chestnut flour

3 tsp baking powder

200g sugar

25g cocoa powder

9 tbsp sunflower oil

1 tsp vanilla essence

340ml water

  1. Preheat oven to 180C.
  2. Line cake tin with greaseproof paper.
  3. Mix all dry ingredients together in a bowl.
  4. Add oil and vanilla essence to the dry mixture.
  5. Gradually add water and mix well until a smooth and runny consistency.
  6. Pour cake batter into the lined tin.
  7. Bake on middle shelf of the oven for 20 minutes.
  8. Check the cake with a skewer, if it comes out wet then bake for a further 10 minutes.

Chestnut Shortbread

werbackWe’re back.  After a long sabbatical involving illness, kitchen renovations, and other dreary things, we are back with lots of original recipes to share with you.

And I thought I would start off by treating you to a shortbread recipe.

INGREDIENTS

100g chestnut flour

100g cornflour

100g gram flour

1 tsp baking powder

pinch of salt

75ml maple syrup

125ml sunflower oil

  1. Preheat the oven to 170C/Gas Mark 3.  Line a tin with baking parchment.
  2. Sift the flours, baking powder and salt into a bowl.
  3. Pour in the oil and maple syrup.  Mix thoroughly to create a soft, crumbly dough.
  4. Tip the dough into the lined tin and press it into an even layer, smoothing down the top with the back of a spoon.  Prick the shortbread all over with a fork.
  5. Bake for about 30 minutes until the shortbread is a rich brown colour.  Take it out of the oven and immediately cut into 8-12 pieces.  Then leave it to cool in the tin.

I served this slightly warm with fresh raspberries and whisky cream (for the dairy and alcohol eaters).

 

 

Homefree Lemon Burst Mini Cookies

Ingredients

Gluten free whole oat flour, evaporated cane sugar, high oleic safflower oil, organic tapioca starch, pear juice concentrate, lemon juice concentrate, lemon extract, salt, pure vanilla extract, cream of tartar, baking soda (sodium bicarbonate), sunflower lecithin, gum karaya, rosemary extract.

Allergen Information

Made on shared lines with soya lecithin.  Made in dedicated facility containing no peanuts, tree nuts, eggs, dairy, casein, fish, crustaceans, molluscs (shellfish), wheat, gluten, sesame, mustard seeds, celery, sulphur dioxide, sulphites or lupin.  Home Free Treats carefully source ingredients and test for peanut, almond, egg, milk and gluten proteins.

20160608_195833Can you see the toys strewn around in the background of the photo?  Quite often whole rooms looks like this at Allergy Towers.  These are the days when the only solution is baked goods.  Today, I thought I would try these lemon burst mini cookies.  The front of the packet showed a slice of lemon with the words “pucker up!” so I was expecting a big hit of lemon flavour.  It was more of a waft of lemon and that was a bit disappointing.  On the positive side, these had a good texture for a gluten free biscuit and were nicely sweet.  Of course, the biggest positive about this brand is their commitment to producing allergen free food.  It almost seems churlish to complain about the flavour not being strong enough when this product is potentially such a boon to some people with very sensitive allergies.

Follow Your Heart Vegan Egg

Ingredients – Whole algal flour, Whole algal protein, Modified cellulose, Cellulose, Gellan gum, Calcium lactate (plant source), Carageenan, Nutritional yeast, Black salt.

I had been reading rave reviews of this plant-based egg replacer all over the internet (egg replacer you can scramble – girly scream of excitement!) so Allergy Little and I were pretty excited to try this.  Well, to be fair, I was excited to try this; he just wanted to do some whisking.  The instructions recommended ice cold water so we used ice cubes to cool the tap water down.  The instructions also said to whisk vigorously, and Allergy Little took this responsibility very seriously.

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Once the excitement of whisking had worn off, the complaining started.  “It smells yuck,” he said.  To be fair, it smelt sulphurous and eggy.  I tried to explain that this is what eggs smell like.  Allergy Little looked at me sceptically.  I told him all would be well once it was scrambled.  So we cooked the vegan egg mixture.

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“It looks like monster snot,” he said.  Again, annoyingly, Allergy Little was right; it did have a strange gel-like texture, not like scrambled eggs.  But the proof of the pudding, or plant-based egg substitute, is in the tasting.

I added a little black pepper and Maldon salt.  Allergy Little would just not try it, and,  despite his many allergies, he is often quite gung ho about trying new foods so this was an early warning for me.  I tried it.  I didn’t like the texture.  It was slimy and wrong.  I decided it was just because I was expecting scrambled egg texture and this was slightly different.  I just needed to get used to it and eat some more.  About a quarter of my way in, I decided that Allergy Little was right; there was something in this that was not agreeing with me.  After the lentil pasta debacle, I am much more open to trusting the Allergy Brothers’ first impressions.  They literally seem to be able to smell out their allergens.  Allergy Little’s complete refusal was a sign that I should quit before this made me really ill.  I have no idea which ingredient made me feel ill, but you can bet we won’t try this again!

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