Tag Archives: allergy-friendly cake

Bananas’ Best Bits

One of the nicest things about adding some new foods to M’s limited list, other than the obvious of…well, you know, the addition of new foods to a highly restricted diet…is that just 3 new ingredients have added a huge number of new recipes for him to enjoy. Each one has brought something different to the cookery table, but the best one in many ways, or so M would have you believe, is the mighty banana. I first started playing with recipes back in March for M’s birthday, when I adapted an old favourite to bake a banana bread birthday cake with reasonable success. M wasn’t impressed by what he felt was an overwhelming flavour of nutmeg, so the recipe has had a few more tweaks to reach what is, by M’s exacting standards, almost complete perfection. It’s no exaggeration to say that the introduction of a 3rd fruit has been a game-changer in our household and so I thought I’d share the best bits about bananas with you all:

Banana Bread – it’s never easy to find recipes that can be adapted, and adapted well, to suit M’s restricted diet and these days vegan recipes are almost always my automatic go-to starter for 10. I found a wonderful vegan banana bread recipe on the BBC Good Food website and it took just a few subtle tweaks to turn it into a tasty, gluten-free, M-friendly baked treat that has been a big teatime hit. The latest twist has been to add some dairy- and soya-free chocolate chips to the dough, which makes the cake taste even more indulgent and a welcome addition to his daily packed lunch for school.

Banana & Chocolate Chip cookies – so often my recipes are a response to an unexpected need and these cookies are no different. One of M’s English lessons recently revolved around a tale of children stealing cookies from the staff office and his tutor group were given the opportunity to re-enact the story during a lesson. M came home from school very upset that he hadn’t been chosen to be one of these wannabe thieves and felt excluded because he knew he wouldn’t be able to share eating the cookies once they had successfully been taken. Fortunately, a quick call to the Head of Year 7 and an even quicker Google search found this wonderful recipe, which again required just a few tweaks to make a batch of M-friendly cookies that could be smuggled out of the school office alongside the ones for the rest of his class.

Banana, Apple & Lime Smoothie – one of M’s most precious possessions at the moment is the Nutribullet and Smoothies recipe book that my Aunt has given him as a memory of my Uncle. M feels even closer to him as he peruses the different recipes, trying to work out which he can safely make and enjoy and smoothies have quickly become a staple of his everyday diet. It’s even given him a great vehicle to trial raspberries as a handful added to the fruit mix works a treat. Despite his regular reluctance to get up and get ready for school, M can frequently be found whipping up a smoothie as an alternative to a more normal breakfast and he happily drinks it as he and G walk to school each morning. For a child who has always struggled with what to eat first thing in the day, these smoothies have been a real success story and a welcome break from the stresses that have all too often been a constant part of our morning routine.

 

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A Birthday* surprise (*cake recipe included!)

11009339_10152614451586123_8225188594845865541_o20140912_225331Six months ago I tackled the challenge of a birthday cake for M, where the only ingredients he could eat safely didn’t lend themselves to whipping up a tasty sponge and he ended up with a 3-tier Cluedo-themed “fake” cake. Six months before that, I adapted a crazy cake recipe to create a M-friendly chocolate masterpiece for my Mum’s milestone birthday.

Somehow it seems fitting that we’ve come almost full circle in our cake journey and I’ve recently found myself facing the task of another birthday cake for Mum and, more than that,  one which could be eaten and enjoyed by us all. The apple and rice flour cupcakes I’ve been making have been a real winner with the children, but the ever-persistent problem of a granular taste to these bakes, no matter what I’ve tried, meant that I was desperate to find an alternative and better recipe to mark this special occasion. Despite frequent google searches, that recipe was proving to be irritatingly elusive and it was only when we finally achieved a fifth safe food for M that I struck birthday cake gold.logo-eureka-01

To be perfectly honest, it really all came as something of a surprise success as I had no great hopes of yet another search turning up a rice flour cake that would 1) accommodate M’s restricted diet and 2) taste delicious. Despite my doubts, I thought it worth a look with our new ingredient of pear added to the mix and came across this easy recipe for pear and rice flour cupcakes that were not only gluten- and dairy- as advertised, but also egg- and soya-free too. I decided to do a test run and made a quick batch whilst G and M were in school. By the time they arrived home, the house was filled with the tantalising smell of fresh baking and M’s nose instantly went into impressive action as he begged to know if he could taste-test the cakes I’d been preparing that afternoon. Three cupcakes quickly disappeared from the cooling rack and I was thrilled to discover that there was none of that unpleasant granular taste that I’ve come to associate with rice flour baking. With an instant hit on my hands, I now needed to decide whether to attempt a cupcake tower for my Mum or see if I could cook a more traditional cake using the same recipe.

Due to an abundance of apples in our household at the moment – the benefit of apple trees conveniently located at my Mum’s, my office and at a friend’s – I tweaked the recipe to include some apple and reduced down the original quantities of oil and syrup as the original cupcakes had been a little too sweet for my liking. I waited nervously as the cakes baked, fingers tightly crossed that the larger layers would turn out as well as the cupcakes had and I needn’t have worried. The cakes looked impressive and I now have yet another great recipe to add to my list. Having left them to cool in the fridge (no #GBBO-style “wafting” in my household!) I sandwiched them together with some home-made apple purée before turning my mind to the knotty subject of how to decorate it all.

appleswansNow, if I had seen at that point episode 7 of #GBBO, I might have taken my inspiration from Paul’s amazing apple swans and spent my afternoon carving the intricate decorations to top the cake, but fortunately, or maybe unfortunately – I suppose it depends on your point of view – that episode had yet to air and instead I found myself using my time much more wisely: I was back on google trying to work out if a dairy-free buttercream icing was at all possible. To my delight and complete surprise, I found a way to adapt a recipe and create my very own coconut oil icing, which would tick all the boxes when it came to M’s dietary requirements. Whilst he is unable to eat coconut milk or flesh, he is able to tolerate the oil and I was over-the-moon to have the chance to finally bake a cake that actually looked and tasted like “real” cake for him to try for the first time in nearly a year. I took a tentative and small first mouthful to check the taste before spreading it across my cake. It has, unsurprisingly, a strong coconut taste, but this complimented the apple and pear flavours of the cake and was beautifully easy to use.

The icing was easy to make and I’ve no doubt I’ll be making more the next time a M-friendly cake is required. To make my recipe, I used:

  • 250g solid coconut oil
  • 200g icing sugar
  • 2tsp vanilla extract
  • 3tbsp rice milk
  1. Put the “solid” coconut oil – it should not be liquid at room temperature – into a bowl and blend until smooth 20150912_185526
  2. Slowly add the icing sugar and vanilla, continuing to beat the mixture 20150912_185815
  3. Finally add the rice milk, 1 tbsp at a time until you reach the consistency required. You can add more or less rice milk depending on how spreadable you want the icing to be 20150912_190502
  4. At this point I added some food colouring, one drop at a time, until I got the colour I was after – I’m not too sure about the green icing I ended up with, it was Mike’s suggestion and I’m not convinced it was the right one!
  5. Use to decorate cakes or cupcakes. Whatever your opinion of the colour, the finished result looked spectacular and I’m pleased to say it tasted amazing too!20150912_204048

NB – you can add any other safe flavours or colourings instead of the vanilla

This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at http://www.swearbyit.com”