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ORANGE AND CINNAMON MUNCHIES

SERVINGS: 24

These tasty biscuits are a far cry from the starch and cholesterol bombs which are found on supermarket shelves. Whilst children will love them, they should still be viewed as occasional treats. Therefore, we cannot be held responsible for the lack of self discipline from parents who constantly reach for the biscuit barrel when it is stocked full of these amazing sensual delights…

Use raw Demerara sugar as it contains higher levels of vitamins and minerals in comparison to conventional sugar, thus making these biscuits better for your children’s health and tastier too! Serve them at parties and you are sure to be asked for the recipe by other parents…

INGREDIENTS:
- 125G (4 oz) 100% whole wheat self raising flour
- 60g (2 oz) rolled oats
- 150g (4 oz) whole wheat semolina
- 1 tsp ground cinnamon
- 60g (2 oz) raw Demerara sugar
- Juice and grated rind and peel of one sweet orange
- 2 tsp lemon juice
- 125g (4 oz) dairy free margarine

METHOD:
Pre-heat the oven to 350°F, 177°C, gas Mark 4

Put the flour, oats, sugar, semolina and ground cinnamon into a large bowl and blend together.

Melt the soya margarine over a warm heat and stir in the lemon juice, grated orange rind and peel.

Add to the bowl of dry ingredients and fold to make smooth dough.

Lightly flour a work surface and roll to approximately ½ cm (1/4 in) in thickness.

Use a pastry cutter to make shaped, flat biscuits or simply drop small spoonfuls of the dough onto a greased baking sheet.

Bake in the centre of the oven for 30 minutes until nicely browned.

Cool on a wire rack and wait patiently for them to cool before diving in!


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COCONUT DELIGHTS

SERVINGS: 12

With their nutritional blend of seeds, fruits and cereals these satisfying delights will go like hot cakes from the first bite onwards. Not only a party indulgence, they are also great for packing into lunch boxes on long journeys since they keep youngsters healthily active with their rich concoction of vitamins, minerals, carbohydrates, oils and a healthy dose of protein to make any occasion that little bit special.

INGREDIENTS:
- 60g (2 oz) rolled oats
- 125 ml (4 fl oz) apple juice
- 90g (3 oz) oatmeal
- 75 ml olive oil
- 90g (3 oz) 100% whole wheat flour
- 30g (1 oz) sesame seeds
- 125g (4 oz) desiccated coconut
- 30g (1 oz) sunflower seeds
- 90g (3 oz) raisins
- Glace cherries

METHOD:
Warm the oven to 350°F, 177°C, Gas Mark 4

Sift the flour and add the oatmeal, oats, raisins, coconut, sunflower and sesame seeds to a large bowl, mix well.

Add the oil and fold into the dry ingredients.

Add splashes of apple juice and blend until the mixture forms stiff dough.

Lightly flour a work surface and roll out the pastry to 1cm (1/2 in) thickness.

Cut into rounds or use a pastry cutter to form fancy shapes. Place a glace cherry in the middle of each delight.

Place on a greased baking tray and position in the middle of the oven for 25 minutes.

Cool on a wire rack.


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SUGAR AND SPICE SNAPS

SERVINGS: 24

A perfectly well rounded biscuit which is not too expensive to make but tasty enough to pass off as being shop bought with their rich, indulgent ingredients. The taste is flavoursome enough to tingle on the taste buds of every child and leave a long lasting impression. These biscuits really will look the part at your toddler’s party. They smell delicious whilst baking in the oven and even better when washed down with some hot milk. A healthy snack which can be made up in less than 30 minutes. The only trouble is… they will disappear faster than you can make them!

INGREDIENTS:
- 180g (6 oz) 100% whole wheat flour
- 1 tsp baking powder
- 60g (2 oz) raw cane sugar
- 1 tsp cloves
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 90g (3 oz) dairy free margarine
- 45 ml water

METHOD:
Set the oven to 350°F, 177°C, Gas Mark 4.

Pour the sugar, flour, baking powder and all the dried spices into a mixing bowl and fold together.

Add the dairy free margarine and rub with fingers to resemble breadcrumbs.

Start adding water and mix together until the mixture forms a stiffened dough texture.

Lightly dust a work surface and roll out the mixture to ½ cm (1/4 in) in size.

Cut into rounds or use a pastry cutter to cut out animal shapes and place on a baking sheet in the centre of the oven for 20 minutes.

Allow to cool on a wire rack.


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LUCKY LEMON LOGS

SERVINGS: 24

These biscuits are laden with a beautiful lemon zest which leaves a lovely taste in children’s mouths. Watch them lick their lips as they anxiously tuck in…these biscuits have been made from a child’s point of view but with natural, simple ingredients that ooze goodness from the first bite to the last. They are guaranteed to connect with your little party in terms of flavour and texture and with a name such as ‘Lucky Lemon Logs” they will appeal to each and every one of their senses.

INGREDIENTS:
- 125g (4 oz) 100% whole wheat self-raising flour
- 2 freshly grated lemon skins and their juice
- 125g (4 oz) whole wheat semolina
- 125g (4 oz) dairy free margarine
- 125g (4 oz) raw Demerara sugar

METHOD:
Heat the oven to 375°F, 190°C< Gas Mark 5.

Pour the semolina, flour and sugar into a bowl and distribute well.

Add the lemon rinds and fold into the dry mixture.

Add the dairy free margarine and work with the fingers to form course breadcrumbs.

Add enough lemon juice for the mixture to bind together.

Lightly flour a work surface and roll out the dough to ½ cm (1/4 in) thickness.
Slice into fingers and roll into log shapes.

Place on a greased baking sheet and position in the centre of the oven.

Bake until lightly browned for 25 minutes.

Allow to cool before serving.

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    Book of the week
     
 

The Everyday Dairy-Free Cookbook - Recipes for Lactose Intolerants

Authors: Emily White & Miller Rogers

 
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    Product of the week
     
  Alpro Dairy Free

Alpro is the European pioneer in the development of mainstream soya-based food and drinks. For over 30 years, we have been championing a healthier, more sustainable way of producing tasty products that conserve the soya beans' unique nutritional value.
 
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Chocolate Slices Topped With Dairy Free Ice Cream

Number of servings: 6

Ingredients:
Olive oil for brushing
1 tbsp rum
225g (8oz) plain dairy free chocolate
1 425g (15 oz) tin unsweetened chestnut puree
175g (7oz) caster sugar
175g (7 oz) soya margarine

Dairy free
Suitable for vegetarians and vegans
Egg free

 
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