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, corn free, egg free and reduced
(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
the oven to 220°/ 425°F / Gas 7.
an 18 cm (7") sponge cake tin.
the flours, baking powder and spices into a mixing
bowl and mix together
in the margarine until it resembles fine breadcrumbs.
in the caster sugar.
the milk a little at a time until a soft dough is
the dough into the prepared cake tin and push it with
your fingers to fit the shape of the tin.
the apricots on top of the dough.
the soya cream over the top of the apricots and sprinkle
with the demerara sugar.
in the oven for 25 minutes.
warm with a dairy free ice cream or some more soya
using sliced pears, apples, peaches or a mixture of
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT