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next year they will make some which are suitable for diabetics too.
Hi Squash, its a bit late I know but I ran a thread on dairy free last year and got some great ideas for cakes and puddings, might be useful for next year ;)http://www.allotments4all.co.uk/smf/index.php/topic,56321.0.html1066 :)
A substitute for evaporated milk can be made by adding carnation coffee mate to some soya milk. It may not work for your recipe,
Thank you so much 10,
Squash Green & Blacks really dark 73% +? used to be dairy free because autistic children could have it. I looked at the ingredients recently & I think it said may contain dairy so I gave it a miss. I used to love a bit occasionally. How did the calorie free chocolate cake do ;) ;D?
A substitute for evaporated milk can be made by adding carnation coffee mate to some soya milk. It may not work for your recipe, I used to make it as a pouring cream for my lactose intolerant child in the days before all the stuff we have now was available.How about coconut cream? (it is sold in small tins for Thai Curries) Also in blocks which can be let down with warm water, you just use less water. It is just coconut and is totally dairy free. I rather think coconut cream with the chocolate could prove to be rather nice if you are a bounty bar lover. Doves flour has a cake recipe which is gluten, dairy free and eggless.5 oz sugar6 tablespoons of sunflour oil1 tablespoon vanilla extract (seems a lot that)half a ripe banana peeled and mashed6oz gluten free Self raising flour 4 tablespoons waterone 7inch cake tinBeat the sugar oil and vanilla together beat in the banana then the flour and water... pour into the lined and oiled cake tin Bake for 35 mins190 C degrees ordinary Oven (170 C degrees fan) that is 375F/ Gas number 5 I suppose the banana must have some quality that replaces the egg. I have not tried the cake, I detest bananas but even if it does not work too well, it could probably still be made into a trifle. I know the gluten free yorkshire pudding recipe has to beaten for ages to get plenty of air into it and cooked at once, no resting, so my instinct with the eggless cake is that the batter will neet a good seeing to with an electric whisk.
Oh and I've been abbreviated 8) Quote from: Squash64 on August 15, 2010, 17:58:40Thank you so much 10, 1066 :D
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