DAIRY FREE/SOYA FREE/EGG FREE/GLUTEN FREE/REFINED SUGAR FREE

So my little girl has caught scarlet fever. She has spent the last couple of days struggling to eat as hasn’t has much of an appetite. This morning I asked her what she would like for breakfast and her response was cake! Instead of saying no I raided the kitchen cupboards, played around and created a breakfast.

Now I am not one for following recipes or really even weighing things out. I’m a ‘chuck it in a bowl and hope for the best’ kinda girl. Now as you can imagine, things don’t always work out and I can be left with an inedible pile of mess. This time however, I struck lucky and this tasted yum! So yum in fact, that my daughter ate three!

I shared my creation on my Instagram and the Facebook page and had people asking for recipe. Only one problem – I didn’t weigh out anything! Well, this gave me the perfect excuse to make a second batch ready for breakfast tomorrow (and some extra to freeze).

So here it is. I hope you enjoy them as much as we have!

Ingredients:

• 75g vegan butter
• 75g Seed and fruit mix (you can make this up yourself using raisins and seeds but I have a mix that I used)
• 50g coconut flour (could replace with almond flour)
• 100g gluten-free self-raising flour
• 1 tsp baking powder
• 3 tsp egg replacer
• 100ml vegan milk (I used unsweetened Koko milk)
• 1 tbs maca powder (optional)
• 1/4 cup maple syrup (about 60ml)
• Fruit to top (I used blueberries and blackberries)
• Unrefined coconut sugar to sprinkle (optional)

Method:

1. Preheat oven to 175°C
2. In a bowl mix together all the dry ingredients.
3. Add the butter and mix until it is well combined and resembles fine breadcrumbs.
4. Add the maple syrup and milk to the dry ingredients and mix to form the batter.
5. Set aside for 5-10mins (I do this as I find the gluten-free flour takes longer to fully absorb the liquid and the mixture can become drier)
6.  If the mixture has ‘thickened’ loosen with a little more vegan milk.
7. Spoon the mixture into individual cake cases and top with fruit.
8. To add a little more colour and a slightly caramel taste, sprinkle a small amount of unrefined coconut sugar over the batter.
9. Bake in the oven for 15 mins or until golden on the top (I always do the skewer test).
10. Remove from oven and allow to cool slightly before enjoying.

I hope you give this one a go! If you do, let me know how you get on. If you are looking for more breakfast ideas free from dairy, soya, egg and gluten, look at my last post where I shared a week’s worth of child approved breakfasts.

Happy eating