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, wheat free, corn free and egg
(6 oz) Soya margarine
75g (3 oz) caster sugar
75g (3 oz) golden syrup
350g (12 oz) rolled oats
450g (1 lb) eating apples
2 tbsp Demerara sugar
the oven to 18000°C / 350°F / Gas 4.
an 18 x 28 cm (7" x 11") baking tin.
core and slice the apples.
them in a saucepan with a small amount of water and
sugar to taste about 2tsps. If you are using cooking
apples then you will need to add more sugar.
the apples are cooking prepare the oat mixture.
the margarine, sugar and syrup into a large saucepan
over a moderate heat until all the ingredients are
melted. Stir constantly to prevent sticking.
the saucepan from the heat and add to the oats.
well until the oats are evenly coated with the butter
the oat mixture to the prepared tin and press down
firmly using the back of a spoon or a palette knife.
the poached apples over the top of the oats and then
scatter the demerara sugar evenly over the top.
in the centre of the oven for 25 - 30 minutes, or
until it is golden brown.
to cool for 5 minutes then cut into squares or fingers.
Leave them in the tin for a further 10 minutes, then
transfer them to a cooling rack.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT