Recipe
for allergy sufferers:
 This
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.
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, gluten free, wheat free and egg
free.
These
sauce recipes don't look great as the milk will curdle
but they taste alright.
Ingredients
for Parsley
Pouring Sauce
15g
(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
How
to make Parsley Pouring Sauce
- Add
the flour and cook over a low heat, stirring for 2
minutes. Do not allow mixture to brown.
- Gradually
blend in the milk.
- Cook
stirring, until sauce comes to the boil and thickens.
- Simmer
very gently for 3 minutes.
- Season
to taste with salt and pepper.
- Add
1 - 2 level tbsps of finely chopped parsley.
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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