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, corn free, egg free and reduced sugar.

Ingredients

50g (2oz) soya flour
25g (1oz) potato flour
25g (1oz) rice flour
25g (1oz) soya margarine
400g (14oz) can apricots
150mls (5 floz) soya cream
½ tsp mixed spice
2 tsp caster sugar
4 tbsps soya milk
1 tbsp demerara sugar
1 tsp gluten free baking powder

Method

• Pre-heat the oven to 220°/ 425°F / Gas 7.

• Prepare an 18 cm (7") sponge cake tin.

• Put the flours, baking powder and spices into a mixing bowl and mix together

• Rub in the margarine until it resembles fine breadcrumbs.

• Stir in the caster sugar.

• Add the milk a little at a time until a soft dough is formed.

• Place the dough into the prepared cake tin and push it with your fingers to fit the shape of the tin.

• Arrange the apricots on top of the dough.

• Pour the soya cream over the top of the apricots and sprinkle with the demerara sugar.

• Bake in the oven for 25 minutes.

• Serve warm with a dairy free ice cream or some more soya cream.

Variations:

Try using sliced pears, apples, peaches or a mixture of summer fruits.

Susan Swann
www.allergybaking.co.uk

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