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WIDE CIRCLE COOKING JEPANGBET

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Vegan and gluten-free peach tart

Cakes Dairy-free Desserts egg-free Gluten-free Recipes vegan

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Kneadable vegan and gluten-free bread with no additives

Basics Breakfast Dairy-free egg-free Gluten-free Recipes vegan

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Tomato, sweet potato and ginger soup

Dairy-free egg-free soup Starters vegan

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Cornflake flapjacks (vegan, gluten-free)

Biscuits Cakes Gluten-free Recipes vegan

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Vegan blueberry and vanilla chia seed pudding

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Gluten-free pumpkin pie

Desserts Gluten-free

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Plum crumble muffins (gluten-free, dairy-free)

Cakes Dairy-free Gluten-free Recipes

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Intro

What's WIDE CIRCLE COOKING JEPANGBET about?
Recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking.

By the way - don't forget to ask all your guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in a chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy post first.

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Mincemeat marzipans

Mincemeat is the basis of this recipe, which is a pleasingly Christmassy take on plain marzipan (and of course doesn’t contain egg white, making this a great way to get a vegan marzipan). And then I got all excited and couldn't resist making the cute little ball shapes into mini Christmas puddings using water icing, but if you don't want a chocolate coating then you could try dusting them in cocoa powder instead. Makes about 15 2 tbsp vegan mincemeat 75g ground almonds 100g dairy-free dark chocolate Icing sugar Vegan food colourings Mix the mincemeat with the ground almonds and then leave overnight (or even better, a couple of nights) for the flavours to develop and the almonds to soften. Roll the marzipan into small balls, about the size of a marble. Melt the chocolate and then, using a couple of forks, carefully place each ball into the chocolate and roll them around to get well coated. Let them harden on a piece of greaseproof paper. The d

Cornflake flapjacks (vegan, gluten-free)

These are the crunchiest, munchiest flapjacks ever, the cornflakes somehow imparting a fantastic caramel flavour that is quite different to normal flapjacks. Although I've adapted them to be suitable for vegan and gluten-free diets, the idea comes from a lovely lady called Pam who used to look after me when I was a child. She would come to the house on Wednesdays when my mother worked late, and I loved these flapjacks so much I made sure I got the recipe! I've used some coconut oil here alongside the dairy-free margarine as the extra fat content is needed to give that lovely crunch (there's almost no coconut flavour, by the way). By all means just use 100g of margarine and omit the coconut oil, but be aware you'll end up with something denser and more akin to baked porridge. Makes 16 75g dairy-free margarine 25g coconut oil 50g light brown soft sugar 2 tbsp golden syrup 150g gluten-free porridge oats 75g gluten-free cornflakes

Dairy-free, gluten-free toad in the hole

There's no need to miss out on toad in the hole if you can't have dairy or gluten – with my version of this British classic. Many sausages aren’t suitable, but there are a good selection about in supermarkets etc. that are either made without any kind of rusk, or specifically aimed at the gluten-free market like The Black Farmer and Debbie & Andrews (I like the pork and leek variety, but it's up to you!). Try serving your finished 'toads' with gluten-free gravy, mashed potatoes and plenty of steamed green vegetables. Serves 4 600g gluten-free, dairy-free pork sausages 100g cornflour 200ml soya milk 2 eggs 2 tsp chopped fresh sage pinch of fine salt pepper oil from the sausages or olive oil for greasing Preheat the oven to 190C. Bake the sausages in a 25cm square baking dish until just cooked. Remove them from the oven and prick each one twice to release any liquid. Drain off any excess li

Gluten-free, vegan chocolate traybake

I figured that if my gluten-free and vegan blog is to work it needs to have a figurehead chocolate cake. After experimentation, this is the result (and it has been tested on a group of people who can eat normal chocolate cake who all thought it was delicious and didn’t really notice anything unusual about it). It keeps well for up to three days in an airtight container. One word of note though: gram flour is made from a small chickpea so the unbaked mixture does have a weird pea flavour to it (which disappears during cooking) but it does mean the bowl scrapings aren’t as yummy as you might expect… On the upside, I think it does mean the cake counts as one of your five a day. Bonus. For the cake 250ml soya milk (sweetened or unsweetened) 1 tsp lemon juice or cider vinegar (vital) 125g sugar 75ml sunflower oil 125g gram (chickpea) flour 50g cocoa powder 1 tsp baking powder (make sure it doesn't contain wheat flour) 1tsp bicarbonate of soda For the icin

Dairy free, egg free and gluten free jam tarts

This recipe uses a lovely sweet almond pastry that is super simple to make and tastes great. You might also like to use it as a base for some other occasions where a vegan or dairy-free, egg-free or gluten-free pastry base is needed (and hey, given that it's Christmas, maybe some home made mince pies!) Makes 12 12tbsp raspberry jam (or other jam of your choice) 50g dairy-free sunflower margarine 25g sugar 75g ground almonds 25g rice flour 50g cornflour pinch salt vegetable oil for oiling the tin Oven at 160C. Mix all the ingredients together (except for the jam) and knead to form a pastry. Don't worry if it seems a bit sticky. Divide the pastry into 12 equal sized portions. Oil a fairy cake/tart tin. Using your thumb, press a portion of pastry into each hole in the tin. Add one tablespoonful of jam to each tart and then bake for 25-30 minutes until the pastry is slightly browned. Allow to cool before extracting each tart using a palette kni

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