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, wheat free, gluten free and egg free.

Ingredients

200g (7oz) gluten free and dairy free biscuits
125g (4oz) soft brown sugar
125g (4oz) Dairy free margarine
3 tbsp cocoa or carob powder
50g (2oz) raisins
50 mls (2 fl oz) dairy free milk
50g (2oz) potato or Soya flour

Method

• Line an 18 cm (7") round sponge tin with foil.

• Chop and crush the biscuits to fine crumbs.

• Melt the margarine and sugar in a saucepan over a low heat. When the margarine has melted remove the saucepan from the heat.

• Add the flour, dairy free milk, raisins and cocoa or carob powder and mix together.

• Add the biscuit to the saucepan and mix until the biscuit is evenly coated.

• Put the mixture into the cake tin and, using the back of a wooden spoon, press the mixture to fit the tin.

• Chill in the fridge until it is set - usually about 30 minutes.
  

Susan Swann
www.allergybaking.co.uk

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