Sunday, June 28, 2009

Dairy Free Scones

Dairy Free Scone Recipe

300ml coconut cream
1 egg
3 cups sef-raising flour
2 tbs castor sugar

Preheat oven to 200 deg C.
Whisk the eggs and coconut cream together.
Combine flour and sugar.
Mix the egg mixture into the flour.
Once sticky, kneed into a soft dough.
Roll out onto floured surface untill about 2cm thick.
Cut out scones from dough and place on a greased and floured baking tray.
Brush the tops with a little left over coconut cream and thn sprinkle with castor sugar.
Bake for 12-15 minutes until golden.

Enjoy hot with jam, cream and cheese.
Stick to non-dairy margerine and honey for the dairy free option.

Monday, June 1, 2009

Spiced Apple Scrunchie

I made this for the Mum's Bible Study today, it was a total experiment but it worked - YAY!
It is not entirely 'dairy free', but I have added a 'how to free it from dairy' insert at the end of the recipe.
Spiced Apple Scrunchie
Pre-heat the oven to 180 degrees C.
Phyllo pastry
2 Tins pie apples
Half a handful of raisins
Handful slivered almonds
Handful oats
A good dollop of butter (about 50g)
2 teaspoons grated ginger
1 teaspoon cinnamon
A pinch of all spice
1 Teaspoon sugar
Dry fry the almonds and oats until slightly browned, leave to cool.

Melt the butter.
Prepare the Phyllo Scrunchies by brushing a little melted butter on one side and then scrunch.
Add ginger, sugar and cinnamon to the remaining butter and stir in until mixed through.
Mix the ingredients together in an oven dish (except for the phyllo scrunchines).

Place the phyllo on top of the apple mixture.

Bake in the oven for 30-40 minutes until crisp.
Sprinkle icing sugar over and serve hot with cream.

Dairy substitutes:
The butter can be replaced with dairy free margerine.
The phyllo can be sprayed with oil or the brushed with margerine.
Serve with Soy Ice Cream.