Dairy Free Cherry Cake
375g/13oz Self Raising Flour
300g/12oz Brown Sugar
1/2 teasp. Salt
480ml/16fl.oz. Water
60ml/2fl.oz. Vegetable Oil
2 tbsp Vinegar
2 teasp. Vanilla Extract
100g/4oz Glace Cherries, halved
1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. In a large mixing bowl, mix together all the dry ingredients plus the glace cherries.
3. Make a well in the centre then add the remaining "wet" ingredients. Mix well then beat with a wooden spoon until smooth.
4. Transfer the mixture to a 20cm/8 inch cake tin and bake for 30 - 35 minutes. Cool on a wire rack.
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Chocolate Oatmeal Cookies
150ml/5 fl.oz. Maple Syrup
60ml/2fl.oz. Vegetable Oil
25g/1oz Unsweetened Cocoa Powder (check ingredients label)
1/2 teasp Ground Cinnamon
100g/4oz Peanut Butter (check ingredients label)
150g/+5oz Rolled Oats
1 teasp Vanilla Extract
1. Place the maple syrup, oil, cocoa and cinnamon in a large saucepan over a medium heat. Bring to the boil, stirring constantly and boil for three minutes, stirring constantly.
2. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended.
3. Drop teaspoons of the mixture onto waxed paper and chill for about 30 minutes until set.
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