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 yeast
(8 oz) plain flour
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
100g (4 oz) soya margarine
100g (4 oz) honey
100g (4 oz) caster sugar
225g (8 oz) carrots
the oven to 170°C / 325°F / Gas 3.
and line a 450g (1 lb) loaf tin.
and grate the carrots and leave to one side.
the flours, spices and baking powder together in a
large mixing bowl.
the margarine, honey and sugar into a saucepan. Melt
them together over a moderate heat until the butter
and sugar has melted.
the liquid into the mixing bowl and mix well.
the carrots and stir them in thoroughly.
the mixture into the prepared loaf tin.
in the centre of the oven for approximately 1 - 1
1/2 hrs. Check the cake after about 1 hr. If you insert
a cake tester into the middle of the cake it will
come out clean when it is cooked. If it is not clean
cook increase cooking time by 5 minute intervals until
the cake tester comes out clean.
to cool in the tin for 10 minutes, then place on a
cooling rack to cool completely.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT