for allergy sufferers:
Crunchy for allergy sufferers
recipe comes from Susan Swann who has written the book
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
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.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, gluten free, wheat free, egg free,
soya free and yeast free.
(8oz) dairy free margarine
75g (3oz) desiccated coconut
50g (2oz) cornflakes
65g (2 ½ oz) tapioca flour
65g (2 ½ oz) sago flour
(5 oz) coconut flour (instead of tapioca flour and
the oven to 190°c / 375°F / Gas 5.
a shallow tin approximately 7 inches.
the cornflakes into a mixing bowl. Add the flours
and coconut and mix them together well.
the margarine into a saucepan and heat over a low
heat until melted.
the melted margarine into the dry ingredients and
mix them well together until all the ingredients are
coated with the margarine.
the mixture into the tin and using the back of a wooden
spoon press out the mixture until it covers the tin
the mixture in the centre of the oven for about 20
minutes or until it is golden brown.
to cool for 5 minutes and then cut it into squares
to cool for another 10 minutes before transferring
the fingers to a cooling tray.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT