Snacks and Treats

Allergy free scone with sultanas

Allergy free scone with sultanas

Allergy Free Scones

This is a basic scone mix,you can put your own twist on them. I like to add some fresh chopped mixed herbs. For a nice sweet scone add sultanas.These can be frozen.

270g gluten free, wheat free flour
1tsp baking soda
1tsp gluten free, wheat free baking powder
2tsp xanthan gum
1/4tsp salt
2tsp caster sugar
75g dairy free margarine
225ml dairy free milk mixed with 2tbsp lemon juice

Pre-heat the oven to 190 degrees celcius fan. Sieve all the dry ingredients into a large mixing bowl.
Rub the butter into the flour until it looks like fine bread crumbs, then make a well in the centre, pour in the milk and mix gently with your hands.
Place the dough onto a lightly floured board and bring it together, roll it out and then cut the scones, lay them on a baking tray, put them in the oven for 15 to 18 minutes. When baked place them on a wire rack to cool, can be stored in a tin for 3 days.

Cathal loves these scones in his lunchbox with dairy free butter and jam!!


Crackers with sundried tomatoes and herbs

Crackers with sundried tomatoes and herbs

Crackers with sundried tomatoes and herbs.

Yes!! I’ve cracked the cracker, I’ve been at this one for a while now. I made a few batches that ended in the compost bin, that is why I’m so happy with this one, I hope you enjoy it too…These are lovely with tomato and basil.

200g gluten free and wheat free flour (I use Dove,s farm)
1tsp xanthan gum
2tsp soft light brown sugar
15g sundried tomatoes (dried)
2tbsp fresh herbs chopped (I use parsley,thyme and basil)
75g dairy free margarine (I use pure)
100ml dairy free milk mixed with 1tsp lemon juice

Preheat the oven to 170 degrees celcius, fan. Line two baking trays with baking paper.
Sieve the flour and xanthan gum into a large bowl, add the sugar, sundried tomatoes, herbs, salt and pepper mix well.
Rub the butter into the dry ingredients,then make a well in the centre and add the milk, bring the dough together with your hands.
Roll the dough between two sheets of clingflim, roll out to about 2mm, then cut your crackers and lay them on the baking trays. Bake in the oven for about 12 to 14 minutes, when baked take them out and leave them on the tray for 5 minutes. place them on a wire rack to cool.


Allergy Free Honey Loaf

Allergy Free Honey Bread

Allergy Free Honey Loaf

This resembles a bread-like texture more than a cake-like texture.
Instead of the apple, you could use pureed banana…if you like!
It can be cut into slices, and frozen.

75g dairy free margarine
4 tbsp honey
200g plain gluten free flour
100g gluten free brown bread flour (I use Dove’s Farm)
1 level tsp baking soda
1 tsp cinnamon
120g light brown sugar
150 mls dairy free milk, with 2 tsps of lemon juice added
1 eating apple, stewed and pureed

Preheat the oven to 180 degrees Celcius, fan. Grease a 2 lb loaf tin.
In a saucepan, melt the butter and honey together, over a low heat. In a mixing bowl, sieve the flour, baking soda, and cinnamon. In a smaller bowl, mix the sugar, milk, apple, then pour the butter and honey in and mix well. Add the wet mixture to the dry ingredients, and mix well. Pour into the tin, and bake in the oven for 30-35 minutes. When baked, put the loaf on a wire rack to cool. Enjoy a slice on its’ own, or with butter (and raspberry jam!)


Apple & Sultana Bars

Apple & Sultana Cake Bars

Allergy Free Apple and Sultana Cake Bar

The pastry on the base of this cake holds it nicely together, and so makes it a suitable snack for little hands to hold!

75g gluten/wheat free flour
50g medium maize
1/2 tsp xanthan gum
1 tsp castor sugar
85g dairy free margarine (I use Pure Sunflower/Soya spread)
2 tblspns water

Cake Mix
150g dairy free margarine
130g light brown sugar
2 eating apples, stewed and pureed
90g gluten/wheat free flour
75g gluten free oats
70g sultanas
Zest of 1 lemon
For the Lemon Drizzle:
100g icing sugar
3-4 tsp lemon juice

Preheat the oven to 190 degrees Celcius, fan. Grease a tin 25cms x 20cms.
Make your pastry. Sieve dry ingredients. Rub the margarine into the flour. Add the water to bring the pastry together. Wrap in clingfilm and place into the fridge.
For the Cake: Put the margarine, sugar and apple into a bowl. Mix until smooth. Sieve in the flour, then add the oats, sultanas, and lemon zest, folding the mixture gently until combined.
Take the pastry out of the fridge. Line the base of the greased tin with the rolled pastry. Pour the cake mixture on top and spread it evenly. Place it into the oven for 35 minutes.

When the cake is baked, let it cool slightly and add the lemon drizzle to the top of the cake. Makes 16 bars. Can be frozen!


This is the first of a series of portable allergy free snacks that I am working on. I will be posting more!

These are a tasty snack for on-the-go or lunchbox. They can be wrapped and individually frozen so you can grab them in the morning for a lunchbox and they will have defrosted by lunchtime.

Cereal Bar with Dates
175g of dairy free butter/margarine (I use the brand PURE)
125g soft light brown sugar
50ml honey
350g gluten-free oats
75g chopped dates

Prep time: 10 mins
Cooking time: 30 mins
Makes 18 bars. Can be stored for 1 week in an airtight container, or can be frozen.

Preheat the oven to 170 degrees (fan).
Put butter, sugar and honey into a saucepan over a low heat, for 4 minutes. Take it off the heat and add the oats and dates, mix well. Pour the mixture into a lined tin (24cms by 18cms). Press the mixture firmly into the tin with a wooden spoon. Bake in the oven for 30 minutes until golden. Remove from oven and leave to cool for 10 minutes. Cut into squares and leave to cool completely.
Tip: It may be necessary to cover the tray with tinfoil for the last 10 minutes of cooking to prevent the oats from over browning. If oats are overcooked they may have a bitter taste, so keep watch for the last 10 minutes.


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