Toasted Pumpkin Seeds 

Don't throw the seeds out after you've carved your pumpkin....They are so good for you!   Preheat oven to 190 Boil the pumpkin seeds for 10-15 mins to soften Toast in the oven with oil & flavour with whatever you fancy: salt, paprika, chilli , garlic, cinnamon or even bacon. (I went for plain old … Continue reading Toasted Pumpkin Seeds 

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Cinnamon & Pumpkin Cupcakes 

Make use of your pumpkin after carving!  Makes 6 cupcakes  Ingredients : 110g gluten free SR flour  1 tsp baking powder  Pinch salt  1 tsp cinnamon  70g brown sugar  1/2 TBSP apple cider vinegar  115 g (cooked) pumpkin purée  60ml oil  40 ml dairy free milk  1/2 tsp vanilla essence Method  Set oven to 180C … Continue reading Cinnamon & Pumpkin Cupcakes 

Flapjacks! Vegan & Free from: Dairy, Egg, Gluten, Soya & Peanuts 

Ingredients  65g dairy free spread (Pure Sunflower Spread) 50g dark sugar  2tbsp golden syrup  125g Gluten free Oats 20g raisins/ chocolate chips (Moo Free Choc Chips) Method  Preheat the oven to 180C  Melt the butter & sugar together  Stir in the golden syrup & oats  Add the raisins or chocolate chips last (so the chocolate … Continue reading Flapjacks! Vegan & Free from: Dairy, Egg, Gluten, Soya & Peanuts 

Homemade Cupcake Recipe Mix- Vegan & Free From: Dairy, Egg, Gluten, Soya & Peanut 

Premake your cupcake mix into bags! Have them ready for sleepovers at Granny's, or for days you simply know you won't have the time.  Dry ingredients 210g Gluten Free Self Raising Flour (Doves Farm Flour) 20g Cocoa powder (Tesco Cocoa Powder is dairy free) 200g Sugar 1/4 tsp Cinnamon 1 tsp Baking Powder (Dr. Oetker) … Continue reading Homemade Cupcake Recipe Mix- Vegan & Free From: Dairy, Egg, Gluten, Soya & Peanut