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 yeast
free.
Ingredients
225g
(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
Method
- Pre-heat
the oven to 170°C / 325°F / Gas 3.
- Prepare
and line a 450g (1 lb) loaf tin.
- Peel
and grate the carrots and leave to one side.
- Mix
the flours, spices and baking powder together in a
large mixing bowl.
- Place
the margarine, honey and sugar into a saucepan. Melt
them together over a moderate heat until the butter
and sugar has melted.
- Pour
the liquid into the mixing bowl and mix well.
- Add
the carrots and stir them in thoroughly.
- Put
the mixture into the prepared loaf tin.
- Bake
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.
- Leave
to cool in the tin for 10 minutes, then place on a
cooling rack to cool completely.
Susan
Swann
www.allergybaking.co.uk
| To
order your copy of Cakes and Cookies for Children on Restricted
Diets |
|
THE
BOOK IS CURRENTLY OUT OF PRINT
|
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