Practical advice for avoiding milk, soya and egg or milk, soya, egg and wheat without feeling as if you're missing out. This site is intended for use by my patients, but anyone else is welcome. This site is not intended to replace advice from your dietitian, but to supplement it. Please attend outpatient appointments to ensure your child's diet is meeting their nutritional requirements.
I probably won't succeed, but I'm going to break with tradition this year and try to post some seasonal recipes before the actual event! This requires being organised enough to bake in advance AND sit down and type a recipe up. Lets see how we do…
I mostly used the Basic Biscuit recipe as the base for these, but added ground almonds too. If you need nut free, just omit these.
125g Dairy and Soya Free Spread
100g Caster Sugar
4tbsp Dairy and Soya Free Cream (or milk substitute, but add a little less of this)
1tsp Vanilla Paste (or extract)
260g Gluten Free Plain Flour
35g Gluten Free Self Raising Flour
50g Ground Almonds (optional)
1tsp Ground Cinnamon
3-4 Cardamom Pods, seeds removed and crushed
Additional flour for kneading
Icing Sugar for Dusting
Put the sugar, spread, vanilla and cream in a bowl and whisk until well combined.
Add all the other ingredients and mix to a smooth paste with a spatula or wooden spoon.
Cover and chill for 30mins to firm up before using.
Roll out (knead in a little extra flour if the mixture is still too soft) to 5mm thickness and cut into desired shapes (I dip my cutters in flour before using to stop the dough sticking).
Place on a greased or lined baking sheet and bake at 180ºC for 12minutes.
Remove from oven, dust liberally with icing sugar before placing back in the oven for a further 5 minutes.
Leave on tray for a couple of minutes before removing to a cooling rack to cook completely.