for allergy sufferers:
recipe for Parsley Pouring Sauce 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.
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, gluten free, wheat free and egg
sauce recipes don't look great as the milk will curdle
but they taste alright.
(½ oz) dairy free margarine
15g (½ oz) potato flour
¼ litre (½ pint) rice milk or soya milk
1 - 2 level tbsps of finely chopped parsley
Pinch of salt and pepper season to taste
to make Parsley Pouring Sauce
the flour and cook over a low heat, stirring for 2
minutes. Do not allow mixture to brown.
blend in the milk.
stirring, until sauce comes to the boil and thickens.
very gently for 3 minutes.
to taste with salt and pepper.
1 - 2 level tbsps of finely chopped parsley.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT