Truffles
These are easy and yummy, especailly if like me, you have spent years watching other people eat little chocolates at the end of a meal or at Christmas and wishing you could have the same. Nowadays a few companies sell chocolates which are lovely but not the same as home made. Try not to eat the mixture before its set as I always do!!
Dairy free, Egg free, Nut free, Gluten free (optional), and can be Soya free by using soya free margarine and milk.
Ingredients
10oz icing sugar (unrefined is best as its a bit like toffee)
3oz biscuit crumbs (optional- you can use the melting moments recipe on the blog or crush up any biscuits you can eat)
2oz margarine
2tbsp cocoa
1tsp vanilla essence
2tbsp soya or other allergy friendly milk
Chocolate sprinkles, extra cocoa, desiccated coconut
1. Mix together all ingredients together in a bowl.
2. Chill until firm keeping those sticky fingers out!
3. Roll into balls (Tip: pat hands with cocoa or icing sugar first as it stops the truffle mixture sticking to your hands)
4. Roll balls into cocoa, drinking chocolate, strands or coconut and put into mini cake cases.
These can be made more naughty by adding any liquor to the mixture. Brandy, or a mint liquor are my favourites.
Told you they were easy!
Showing posts with label treats. Show all posts
Showing posts with label treats. Show all posts
Wednesday, 3 March 2010
Tuesday, 2 March 2010
Recipe of the Week!
Cappuccino Cupcakes
Everyone I have made these for have all had two so I assume they like them as much as I do. Don't be scared by the lack of egg. It will still rise. Many original allergy free recipes come from wartime recipes where eggs were scarce and everyone had to make do with what they had.
Dairy free, Egg free, Nut free, GLuten free (optional) and can be soya freeIngredients
Cakes
4 oz Margarine
4 oz Caster sugar
1 tbsp golden syrup
8 oz Gluten free plain flour (I like Doves Farm which you can buy in most supermarkets)
1 level tsp Xanthum gum (again from supermarkets and again I use Doves Farm)
4 level tsp Baking powder
1/4 pt whatever milk you can tolerate (I'm not allergic to soya so I use this but I imagine rice/ oat/ dairy milk all work as well) mixed with 2 tsps of instant coffe mixed with a couple of tsps of hot water.
Icing
8 oz Icing sugar (try to use unrefined as it gives a lovely toffee flavour and is better for you which is a silly irony when you think about it)
4 oz Margarine
Cocoa powder
Oven 190°C
1. Cream together the margarine, caster sugar and golden syrup until quite smooth.
2. Sift together flour, xanthum and baking powder and stir gently into creamed mixture.
3. Gradually add enough milk to make a smooth batter. You will probably need all of it as gluten free flour is very absorbent.
4. Pour into cake/ muffin cases and bake in oven for about 18 minutes. This will depend on your oven though. I have a naughty fan oven which likes to defy the laws of time and cook things in about 12 minutes so use you judgement. If you've never cooked much before or aren't sure the same rules apply to a normal cake. If you poke a knife or skewer in a it comes out clean the cakes are done.
5. Mix together the icing sugar and margarine to make a "butter cream" icing. When the cakes are cool, ice them using a fork in a circular motion and dust with cocoa.
6. Have at least 2- you've made cakes after all so the diets out for today!
Everyone I have made these for have all had two so I assume they like them as much as I do. Don't be scared by the lack of egg. It will still rise. Many original allergy free recipes come from wartime recipes where eggs were scarce and everyone had to make do with what they had.
Dairy free, Egg free, Nut free, GLuten free (optional) and can be soya freeIngredients
Cakes
4 oz Margarine
4 oz Caster sugar
1 tbsp golden syrup
8 oz Gluten free plain flour (I like Doves Farm which you can buy in most supermarkets)
1 level tsp Xanthum gum (again from supermarkets and again I use Doves Farm)
4 level tsp Baking powder
1/4 pt whatever milk you can tolerate (I'm not allergic to soya so I use this but I imagine rice/ oat/ dairy milk all work as well) mixed with 2 tsps of instant coffe mixed with a couple of tsps of hot water.
Icing
8 oz Icing sugar (try to use unrefined as it gives a lovely toffee flavour and is better for you which is a silly irony when you think about it)
4 oz Margarine
Cocoa powder
Oven 190°C
1. Cream together the margarine, caster sugar and golden syrup until quite smooth.
2. Sift together flour, xanthum and baking powder and stir gently into creamed mixture.
3. Gradually add enough milk to make a smooth batter. You will probably need all of it as gluten free flour is very absorbent.
4. Pour into cake/ muffin cases and bake in oven for about 18 minutes. This will depend on your oven though. I have a naughty fan oven which likes to defy the laws of time and cook things in about 12 minutes so use you judgement. If you've never cooked much before or aren't sure the same rules apply to a normal cake. If you poke a knife or skewer in a it comes out clean the cakes are done.
5. Mix together the icing sugar and margarine to make a "butter cream" icing. When the cakes are cool, ice them using a fork in a circular motion and dust with cocoa.
6. Have at least 2- you've made cakes after all so the diets out for today!
Subscribe to:
Posts (Atom)