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
(4 oz) soya margarine
100g (4 oz) fructose
275g (10 oz) self -raising flour
275g (10 oz) mixed fruit
100g (4 oz) cherries
50g (2 oz) ground almonds
1 tbsp molasses
1/2 tsp almond essence
1 tsp bicarbonate of soda
1/2 tsp mixed spice
1/4 litre (1/2 pint) soya milk
Flaked almonds for decoration
the oven to 180°C / 350°F / Gas 4.
and grease an 18cm (7") deep cake tin.
the bicarbonate of soda in the milk and leave to one
the sugar and the margarine together in a large mixing
the milk mixture. It will curdle.
all the dry ingredients together and beat into the
mixture in the mixing bowl.
the cake mix into the prepared cake tin. Decorate
the top with the flaked almonds.
in the centre of the oven for approximately 45 minutes
or until a cake tester inserted
in the middle comes out clean.
to cool for about 10 minutes then turn out onto a
cooling rack until cold.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT