forum: Food & Drink

#1 Mon 23 Apr 07 12:56pm


Member since Mon 23 Apr 07

gluten and dairy free cake biscuit recipes for children

hi trying to find recipes to cook for a 13 year old that actually taste nice and not like cardboard!! have tried substituting ingred for our fav recipes but with limited success.

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#2 Mon 23 Apr 07 1:18pm


Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: gluten and dairy free cake biscuit recipes for children

Hi Jaypea

Here's some easy ones:

Lemon Drizzle Chickpea Cake

1 410g tin chickpeas, drained and rinsed
3 eggs
1 lemon
6oz caster sugar
1 - 2 tbspns clear honey

Put the chickpeas in a food processor and blitz until they make a paste.  Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.  Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 mins.  Remove from the oven and drizzle over the honey.  Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.  Leave to cool completely before removing, carefully, from the tin.  This cake has the texture of Madeira cake, and really doesn't taste of chickpeas.  You can also make it with orange and with lime.  It will keep for up to a week, but does not freeze well.

Chocolate Brownies (taken from Doves Flour recipes)

100g/4oz butter or margarine
75g/3oz plain (gluten free) chocolate
100g/4oz gluten free flour
3 eggs
100g/4oz chopped walnuts
200g/8oz sugar
1 tsp gluten free baking powder

1.  Gently melt together the butter and chocolate.

2.  In a separate bowl, mix together the flour, sugar, baking powder and walnuts.

3.  Beat in the eggs (better results if these are beaten first) followed by the chocolate mixture.

4.  Pour into a 150 x 200mm / 6" x 8" greased and lined baking tray.

5.  Bake at 180C/350F/Gas 4 for 25 - 30 mins.

6.  Cut into squares before serving.

These are also delicious with brazil nuts and with pecan nuts.

Gluten-Free Yule Log (although not restricted to Christmas!!)

For the cake:

125g (4.5 oz)dark chocolate, chopped
4 eggs, separated
125g (4.5 oz) caster sugar
1 tbsp cocoa powder

For the filling and frosting:

150g (5 oz) dark chocolate broken into pieces
90g (3.5 oz) margarine (or chopped, unsalted butter)
300g (11 oz) icing sugar, sifted
5 tbsp unsweetened soya (or normal) milk

1. Preheat the oven to 180C (350F, gas 4). Grease and line a 30 x 22cm (12 x 8.5") Swiss-roll tin so the paper stands 3cm (1.5") above the edge.

For the cake, melt the chocolate in a bowl above a pan of hot water, then cool slighty. Whisk the egg yolks and sugar until thick and stir into the chocolate.

2. In a clean bowl, whisk the egg whites until stiff. Fold in the chocolate mixture and the cocoa and pour into the tin. Smooth the top and bake for 20 mins until risen and springy. Dust a large sheet of greaseproof paper with caster sugar and turn the cake out onto it. Remove the paper from the top and then cover with a damp cloth.

3. Make the filling and frosting by melting the chocolate and butter in a bowl over hot water, stir until smooth, then slowly beat in the icing sugar to form a stiff mixture. Beat in the milk and leave to cool, continually stirring until it is spreadable. Spread one third over the cake and roll up. Place on a platter and spread wih the remaining mixture. Run a fork along the surface to resemble the bark of a tree (if desired). Dust with icing sugar, and serve.

It takes about 20 mins of preparation, 30 mins of cooking, and serves 10, and is extremely rich and delicious!

Haven't got many really good biscuit recipes, as they do tend to come out quite dry - but if I find any, I'll post them.

Hope these are of some help.

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#3 Tue 24 Apr 07 9:00am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: gluten and dairy free cake biscuit recipes for children

Double Chocolate and Vanilla Shortbread

Vanilla Shortbread
150g gluten free plain flour
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine
1 tsp vanilla essence (check it's gluten free, otherwise use the seeds of a vanilla pod or just leave it out).

Chocolate Shortbread
125g gluten free plain flour
25g gluten free cocoa powder
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine

100g dark chocolate buttons or bar cut into tiny pieces

It's the same method for making each shortbread.

Preheat the oven to 150oC.

To make the shortbread, sift together the flour salt and sugar (plus cocoa if making the chocolate shortbread or vanilla essence if making the vanilla shortbread). Rub in the margarine until the mixture combines, using your fingertips or the back of a wooden spoon. When the mixture is combined, knead lightly for 1 minute and place the shortbread dough in the fridge for 30 minutes.

Roll out the dough on greaseproof paper to make similar sized rectangles, about 1cm thick. Place the chocolate shortbread on top of the vanilla shortbread. Sprinkle the chocolate pieces evenly over the chocolate shortbread.

Carefully roll up the shortbread, like a Swiss roll, as tightly as possible until it's about a 8cm diameter sausage about 22cm long. Pinch each end of the shortbread to make sure the chocolate is contained.

Line a baking tray with greaseproof paper. Using a very sharp knife, cut 1cm thick slices and place the biscuits on the baking tray, with even spacing. Don't worry if you have the pat the biscuits into better shape - these biscuits are very home-made and not delicate or fussy.

Cook for 25 minutes or until the biscuits turn golden (which doesn't always happen with gluten free flour, so don't leave them in the oven for more than 30 minutes.) Take the biscuits out and leave to cool or you'll burn your mouth! These biscuits keep well

Banana and Maple Syrup Stars

225g gluten free flour (I used 125g corn flour, 50g rice flour and 50g tapioca flour)
85g dairy free margarine
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1 ripe medium banana
2 tablespoons maple syrup

Preheat your oven to 180oC.

Rub the flour, spices, salt (optional) and marg together in a big bowl until it forms a breadcrumb like texture. Mash the banana in a seperate bowl with the maple syrup until it's smooth and wet.

Fold in the banana and maple syrup goo into the flour mixture and knead until you get a firm dough.

Take a large sheet of greaseproof paper (baking parchment), and use this to roll out your dough on. I've learned from experience that gluten free baking crumbles and sticks to the work surface, even if you use a dusting of flour, so I've adopted this method instead as you can lift up the dough in one piece. Roll out the dough evenly to about 7 or 8mm (roughly) and use a cookie cutter to press out small shapes.
Place the cookies onto a flat baking tray, again on a sheet of greaseproof paper, and bake in the pre-heated oven for 18-20 minutes. Leave to cool

Fruit Sponge or Egg-free Fruit Shortbread

Gluten-free Sponge
6 medium eggs
150g caster sugar
150g rice flour

Heat the oven to 170C/325F/Gas mark 3 and line a loose bottomed 18cm cake tin with floured greaseproof paper.
Whisk the eggs and sugar together with an electric whisk until they are light and fluffy. Sift the flour into the bowl and fold it very carefully into the egg mixture making sure that you do not get any lumps of flour.Pour the mixture into the tin and bake for 20-30 minutes or till the cake is firm to the touch.
Remove from the oven and, carefully, from the tin. Peel off the greaseproof paper and allow to cool on a rack before covering with soft fruit of your choice. You can also split the cake and fill it with extra fruit.

Egg-free Almond Shortbread
50g butter or dairy-free spread
50g pale muscovado sugar
grated rind of 1 lemon
50g ground almonds
75g chickpea/gram flour

Heat the oven to 170C/325F/Gas mark 3.
Beat the butter with the sugar with an electric whisk till soft and light. Transfer to a food processor, add the lemon rind, ground almonds and chickpea/gram flour and whizz. Pat the mixture out into the bottom of a tin or shape it into a round approximately 20cm thick and bake it for 20-25 minutes (20 minutes for a pleasantly chewy middle, 25 for a totally crisp base). Remove and cool. Transfer to a serving dish and pile with fruit.

Chocolate Flapjack Mousse

50g rolled oats
30g pumpkin seeds
30g dairy-free spreed
1 dstsp molasses
30g dairy-free dark chocolate
3 eggs
60g soft muscovado sugar
120g dairy-free dark chocolate
or - for egg-free version
80g dairy-free dark chocolate
100g ricotta (cow, sheep or goat) or soya cream cheese
15g pale muscovado sugar
100ml double cream (cow, sheep or soya)

Heat the oven to 180C/350F/Gas mark 4.
Whizz the oats and pumpkin seeds in a food processor till quite crumb-ey but not powdered. Melt the spread in a pan with the molasses and the chocolate. Add the oats and pumpkin seeds, mix well then spread on a baking tin in a circle and flatten out till quite thin. Bake for 25 minutes. Remove from the oven and, with a small glass, mark out 6 rounds. Allow to cool to almost cold then carefully remove the circles and set aside.

Egg mousse:
Separate the eggs and whisk the yolks with the sugar over hot water until thick and creamy. Meanwhile, melt the chocolate. Stir the melted chocolate into the whisked egg yolks. Whisk the egg whites into soft mounds and fold into the mixture.
With a spoon and a spatula, top each flapjack round with mousse and spread it neatly over the top in a thick layer. Chill. Decorate to serve.

Egg-free mousse:
Melt the chocolate. Mix the ricotta or cream cheese thoroughly and mix in the sugar and melted chocolate. Whisk the cream
until it holds its shape in soft peaks and fold into the mixture.
Top the flapjacks as above.

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#4 Tue 24 Apr 07 11:21pm


From Shanghai ;-)
Member since Thu 07 Apr 05

Re: gluten and dairy free cake biscuit recipes for children


Why don't you take a look at Shauna James website...

She will hopefully give you some inspiration and recipes!


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#5 Sun 09 Mar 08 12:08am


Member since Sat 08 Mar 08

Re: gluten and dairy free cake biscuit recipes for children


My daugter is allergic to dairy and eggs. I found this site great for dairy and egg free recipes:

They have a free recipe to download too - Lemon Cream biscuits.


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#6 Sun 09 Mar 08 9:09pm

Marie M.

Occupation Student, cookbook reading procrastinator
From Tübingen
Member since Wed 14 Sep 05

Re: gluten and dairy free cake biscuit recipes for children

Polenta biscuits

250g Polenta
170g dairy free margarine
170g sugar
grated peel of 2 oranges
100g starch (corn or potatoe)
2 eggs

Knead together in bowl, add more starch if necessary. The dough will remain slightly crumbly and sticky at the same time. Refrigerate for a few hours . I placed the dough outside when it was snowing for 30 minutes, it should be really cold for shaping, work quickly and just take dough for one baking tray out of the fridge.
Take walnutsized bits of the dough, place on baking tray and make little, yet deep well in center. Place half teaspoons of orange marmalade in the well, bake in preheated oven (180°C) for about 20 minutes or until golden.

Orange peel may be replaced with lemon peel or vanilla and orange marmelade with any jam ( raspberry, sour cherry and mixed berries are favorites).These cookies are slightly crumbly, but they have a nice sandy texture and are great with tea or coffee.

Coconut snowflakes

5 egg whites
300g sugar
250g grated coconut
3 tablespoons corn starch
grated peel of 1 lemon

Beat egg whites until quite stiff, gradually add sugar. Fold in coconut, lemon peel and starch.Place teaspoons full of the dough on baking tray, bake at 180°C for 12-15 minutes.

Egg yolk cookies

5 egg yolks
250g sugar
2 teaspoons ground aniseed
100g starch

Beat yolks and sugar until almost white and very creamy, fold in aniseed and starch. Place teaspoons full on baking tray, leaving a lot of space for them to flow apart ( 9-12 heaps per standard baking tray) and bake at 180° for 15 minutes or until golden brown and cooked through.

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#7 Tue 01 Jun 10 4:56pm


Forum super champ
Member since Fri 04 Apr 08

Re: gluten and dairy free cake biscuit recipes for children

HappyJolly wrote:

lol , I love them,enjoy delicious in heart , big_smile

what has that site got to do with this thread question

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