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You are here: Home / Archives for soya free

Cooking With Kids – Dairy & Gluten Free Jam & Coconut Thumbprint Cookies

January 24, 2016 · by munchiesandmunchkins · 9 Comments

It’s been a while since I posted any recipes for cooking with children on the blog, we have still been baking but we do tend to repeat the same recipes over and over. Lots of my normal recipes can be cooked by little ones with assistance from an adult and/or slight adaptations to the recipes.

This recipe would be easily made by children from about 4/5 years plus with a little help. My 4 year old who was just getting over a few days of a really bad chest and feeling very sorry for herself completed most steps of this recipe – I explained what to do and she found her way quite quickly. We had such a fun morning baking and messing about in the kitchen together. After we made this I taught her how to make a peanut butter and banana sandwich and she thought she was so grown up. Her spreading and chopping skills have definitely improved since we last did this.

Our youngest daughter, Chloe is dairy, gluten and soya free so we made these so she would be able to enjoy them also. We still bake cakes and biscuits that contain regular flour and dairy products but not when Chloe is around and we have to ensure everything is thoroughly cleaned afterwards due to cross contamination issues. I shared these with extended family ( my sister also has a gluten intolerance ) and two of my siblings pointed out that they wouldn’t have known they were free from these ingredients if I hadn’t said. Its important to use a good quality coconut oil for this as it really makes a difference to the flavour. This recipe makes about 40 cookies – I like to make them in bulk and I find they freeze ok although between sharing them out with family and friends they don’t tend to last that long!

Dairy, Soya and Gluten Free Jam & Coconut Thumbprint Cookies

You will need:

300g Gluten Free Self Raising Flour
300g Golden Caster Sugar
200g Shredded/Dessicated coconut
200g Melted Coconut Oil ( I used Vita Coco )
2 Beaten Eggs
Approx 100g jam of your choice – (most jams are free from dairy, soya and gluten free but always check if making for someone with an allergy )
Greaseproof/baking parchment – don’t try to make this without it as its a sticky mix

Preheat your oven to 180c.

Grease and line several baking trays – depending on the size of your oven you may need to make these in batches. Melt your coconut oil and add to all of your other ingredients aside from the jam and mix well. Now using approximately a teaspoon of the mixture roll into balls between your palms and place the balls on the baking parchment spaced about two inches or so part – now using the base of your palm squish the balls so they are flat circles.

dairy and gluten free thumbprint cookies

Using your thumb ( a childs thumb is the perfect size ) press lightly so there is a dent but not a hole and fill each space with a small amount of your jam – try not to overfill. Bake for approximately 8-10 minutes until the edges are golden brown but the centre is still pale. Place the parchment on a cooling rack. Leave on the parchment for a few minutes as they are much easier to remove. They are amazing when eaten slightly warm but make sure the jam isn’t too hot. We didn’t fill every cookie with jam as we decided to leave some plain to make them more dunkable!

gluten free kids cooking

dairy, soya and gluten free biscuit recipe

These would be great for a children’s birthday party where they have allergies or someone who has allergies is attending. The quality of the photos isn’t brilliant here as I was too involved with her having fun but she really wanted pics at the end of the biscuits she had made and told EVERYBODY about the new skills she had learnt of rolling the dough and using her thumb to make a dent. These certainly aren’t just for the kids, the chewy coconut cookie along with the little burst of sweet jam is deliciously tasty or as Izzy would say yumscriddlyumptious for everyone.

Try these Oaty Thumbprint Cookies from My Fussy Eater which are also dairy, gluten and soya free or perhaps these Mini Lemon and Almond Coconut Cakes? and these Chocolate Puffs look pretty good too!

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Filed Under: Allergies, Cakes, bread and all things baking, Cooking with toddlers, Dairy free, Gluten Free, Recipes · Tagged: cmpa, coeliac, free from biscuit recipes, gluten and dairy free cookies, soya free

Peanut Butter & Banana Bread – Free From Dairy, Eggs & Gluten

May 4, 2015 · by munchiesandmunchkins · 8 Comments

Dairy free, egg free, allergies, soya free

As we get further into our journey of living with allergies I’m trying harder to make food that tastes good. Cake that tastes like cake for a start. Chloe has enough to go through without having to eat food that tastes like cardboard.

Today I baked with my girls because I was feeling especially grumpy and they were both a little fed up after having a chesty cold over the weekend. Baking makes us all a little happier so baking it was.

We made two batches of these muffins as I know that both girls like them and they freeze really well so I can pop them in bags of two and just pull them out each day. I made some adaptations to the original recipe which worked really well so I’m sure I’ll be posting that soon.

image

We then tried making a Peanut Butter and Banana loaf which was just a bit of an experiment as I had made a batch of homemade Peanut Butter and I wanted to bake with it. This loaf is delicious, moist and actually on a par with my normal banana loaf recipe. I am yet to try any after freezing it so I will keep you posted on that.

Peanut Butter & Banana Loaf

You will need:

150g Gluten free Self Raising flour
100g dark soft brown sugar
7 tbsp of melted coconut oil
2 tbsp of peanut butter
1 medium mashed banana ( over ripe is always best )
1 tsp of vanilla paste/extract
75ml warm water

Preheat your oven to gas mark 4/180, grease and line a 1lb loaf tin.

Measure your flour and brown sugar into a large bowl and mix together. In a separate bowl mash your banana, then add your peanut butter, vanilla paste, coconut oil and warm water and combine thoroughly. Mix your wet ingredients into your dry ingredients until combined. Pour your mixture into a loaf tin and bake for 35 – 40 minutes or until a knife/skewer comes out cleanly. Leave to cool slightly before slicing..although it is delicious when warm spread with a dairy/soya free margarine or even a little more peanut butter.

image

This loaf cake is dairy free, egg free, soya free and gluten free. It’s also vegan…and tasty.

Both my girls enjoyed this and so did I. I hope you do too!

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Filed Under: Allergies, Cooking with toddlers, Dairy free · Tagged: Allergies, dairy free, egg free, Free from, Gluten free, gluten free banana bread, soya free, vegan

Allergy Friendly Truffle Style Sweets

March 30, 2015 · by munchiesandmunchkins · Leave a Comment

I made a batch of these rather tasty muffins for Chloe a few days ago and after filling 6 muffin cases there was about a tablespoon of mixture leftover. I could have just eaten it as raw mixture but I thought I would make some experimental truffle type sweets for her to eat as a calorie laden snack ( she needs to gain some weight) or occasional treat. I simple rolled the mixture into four small balls and rolled onto a plate which had a mixture of raw cacao powder and icing sugar on it to coat. AND they tasted so good. Well you know maybe not like a proper truffle but for multiple allergy type food..it was good. I’ve since made a second batch of the mixture just to make these sweets. It makes around 30.

150g Dove Gluten free SR flour
100g caster sugar
1 small mashed banana
1.5 tsp of vanilla paste or extract
75ml water
15 ml of coconut milk
6 tbsp of melted coconut oil

Mix together the sugar, oil and vanilla in a high speed stand mixer – I advise this because coconut oil solidifies quickly so you need to move fairly fast. Add your mashed banana, flour, water and coconut milk. Blend until smooth but still slightly firm.

To coat:

4 tbsp of icing sugar
3 tbsp of cacao powder

Or

6 tbsp of Shredded coconut

Roll into balls then roll in the coating of choice and onto greaseproof paper then chill until firm. Enjoy.

image

I prefer them rolled in coconut but Chloe prefers the texture of the cacao/icing sugar. If you have a suitable dark chocolate you could try melting it and dipping the balls into it. I imagine this would taste pretty good!

These are dairy free, gluten free, soya free, egg free and vegan.

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Filed Under: Allergies, Dairy free, Recipes · Tagged: cacao powder, dairy free, egg free, Gluten free, Raw energy balls, soya free, truffles, vegan

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