Recipe for allergy sufferers:

This recipe comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free, gluten free, wheat free, egg free, soya free and yeast free.

Ingredients

225g (8oz) dairy free margarine
75g (3oz) desiccated coconut
50g (2oz) cornflakes
65g (2 ½ oz) tapioca flour
65g (2 ½ oz) sago flour

or

125g (5 oz) coconut flour (instead of tapioca flour and sago flour)

Method

• Pre-heat the oven to 190°c / 375°F / Gas 5.

• Prepare a shallow tin approximately 7 inches.

• Crush the cornflakes into a mixing bowl. Add the flours and coconut and mix them together well.

• Put the margarine into a saucepan and heat over a low heat until melted.

• Pour the melted margarine into the dry ingredients and mix them well together until all the ingredients are coated with the margarine.

• Put the mixture into the tin and using the back of a wooden spoon press out the mixture until it covers the tin completely.

• Bake the mixture in the centre of the oven for about 20 minutes or until it is golden brown.

• Leave to cool for 5 minutes and then cut it into squares of fingers.

• Leave to cool for another 10 minutes before transferring the fingers to a cooling tray.
  

Susan Swann
www.allergybaking.co.uk

To order your copy of Cakes and Cookies for Children on Restricted Diets THE BOOK IS CURRENTLY OUT OF PRINT