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, wheat free, corn free and egg
free.
Ingredients
175g
(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
Method
- Pre-heat
the oven to 18000°C / 350°F / Gas 4.
- Prepare
an 18 x 28 cm (7" x 11") baking tin.
- Peel,
core and slice the apples.
- Poach
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.
- Whilst
the apples are cooking prepare the oat mixture.
- Put
the margarine, sugar and syrup into a large saucepan
over a moderate heat until all the ingredients are
melted. Stir constantly to prevent sticking.
- Remove
the saucepan from the heat and add to the oats.
- Mix
well until the oats are evenly coated with the butter
syrup.
- Transfer
the oat mixture to the prepared tin and press down
firmly using the back of a spoon or a palette knife.
- Arrange
the poached apples over the top of the oats and then
scatter the demerara sugar evenly over the top.
- Bake
in the centre of the oven for 25 - 30 minutes, or
until it is golden brown.
- Allow
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.
Susan
Swann
www.allergybaking.co.uk
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