Freefrom Fish cakes

I’m always looking for ways to get more vegetables into my children. One will willingly eat carrots and sweet corn (but not baby corn) and the other will eat broccoli and any kind of corn. Both like baked beans but I’m not sure they really count. They are also weird with potato. They’ll eat it on top of shepherds pie, roasted or potato smiley faces (which are a safe option for us! How cool is that?) but look at mashed potato on their plates like I’m trying to poison them. I feed them fish cakes made with mashed potato and extra veg purely for my own amusement. I do a lot of crazy mummy laughing in my head when they demolish them!

I don’t have a set recipe as it’s a great thing to make with leftovers so amounts differ. Also I made enough for 8 hungry people last night (to feed 4) so I’m not really to be trusted with amounts.

Usually I make fish cakes with left over mashed potato, a tin of tuna, a tin of sweet corn and some gluten free flour. Depending on how seasoned your potatoes were you can add salt & pepper and lemon juice to the mix.

Last night I had a large cooked salmon fillet to use so I boiled 6 large potatoes in a huge pot till soft then mashed them with a splodge of Vitalite and some salt and pepper. I boiled 2 carrots and parsnips then blended them and mixed them into the mash. If you were using tuna this would not be a good way to hide carrot as the mix was a bit orange! When my daughter commented on the colour I said it was the pink salmon she could see….

I then added a cup of gluten free flour to the potato mix, removed the skin from the cooked salmon, flaked the fish with a fork and stirred it in. I seasoned with salt, pepper and lemon juice.

How to

Heat a large frying pan on a high heat (I used 8 on my induction hob) with enough oil to cover the base.

Take the fish/potato mix by the handful and shape into a pattie. Could make smaller ones for little kids.

Coat the pattie in a light dusting of gluten free flour by sitting it on a plate of flour then gently turning it to coat the other side.

Place gently in the pan using a spatula to avoid splashing yourself with hot oil. Fry for approximately 2 minutes on each side until golden (also known as not too pale, not burnt). I cooked 4 at a time and prepared the next batch while they were cooking.


If you are making masses you can keep them warm in the oven till they are all cooked. Let them cool a little before giving them to children.

When it’s just me and the kids I serve the fish cakes with lemon juice and a big blob of tomato ketchup for dipping but we went posh last night since it was salmon and had extra veg. 2 fish cakes was ample for the kids. I ate 3 but would have been fine with 2!

Chocolate orange cake 


My daughter turned 10 recently so I needed a fabulous cake and I needed it to be free from wheat, egg, milk and nuts so her brother could have a slice. I made a double layer cake with two kinds of icing and orange chocolate shapes to decorate. It turned out gorgeous! Safe for my boy but still super yummy. The cake was adapted from this recipe http://www.telegraph.co.uk/foodanddrink/recipes/11223633/The-New-Baker-Vegan-and-gluten-free-chocolate-pumpkin-cake.html

Chocolate cake ingredients

240mls dairy free milk at room temperature (I used Koko)

2 teaspoons cider vinegar

120mls coconut oil melted

200g granulated sugar

125g Cocoa (I used Tesco’s own)

225g pumpkin purée (I used Libby’s tinned pumpkin, apple sauce also works)

1 tablespoon vanilla essence

2 teaspoons instant coffee dissolved in 2 tablespoons of boiling water

290g rice flour

60g potato starch

20g corn flour (tapioca also works)

1 teaspoon xanthan gum

2 teaspoons bicarbonate of soda

1/2 teaspoon baking powder

Instructions

I baked the cake the night before so it would be cool for me to decorate on her birthday.

Heat oven to 180c/350f and grease two round cake tins

Combine the dairy free milk and the cider vinegar and allow to sit for 5 minutes

Place the pumpkin purée, sugar, coconut oil, vanilla and coffee in a large bowl and beat until smooth

Stir in the milk/vinegar mix

Sift remaining dry ingredients together and whisk to combine

Add to wet ingredients and mix until well combined. It will be quite thick

Divide the mix between the two tins, smooth and then bake for 30-35 minutes (I baked for 35 and my cakes were a teeny bit scorched)

Allow to cool completely in the tins

‘Butter’ icing

220g icing sugar

1/4 cup cocoa powder

6 tablespoons dairy free spread (I used Vitalite)

1/8 teaspoon salt

1 tsp orange essence

Beat ingredients together until fluffy then pipe onto one cooled cake reserving some for attaching chocolates. I sliced off a thin layer of the cakes to even them out before icing.


Chocolate ganache icing

Half cup icing sugar (approx 75g)

1/2 tablespoon golden syrup

40ml tinned coconut milk (could use df cream)

90g dairy free chocolate (I used Plamil choc chips)

1 teaspoon orange essence

Place chocolate, coconut milk and syrup in a pot and heat gently stirring until melted, remove from the heat and stir in the orange essence and icing sugar

Place the second cake onto the iced cake then pour over the chocolate ganache.

I made chocolate woodland animals and trees by melting dairy free chocolate and stirring in orange essence then poring it into moulds and setting them in the freezer. I attached them to the sides of the cake using a splodge of the ‘butter’ icing. I used Tesco dairy free white chocolate buttons (contain soya) to write 10 on the top of the cake. The cake made 12 generous  slices. It was lovely on its own and it was lovely with dairy free Ice cream (and I believe it was lovely with custard). We ate it over 3 days and stored it in a plastic container on the kitchen counter.

Ice cream cones

I bake a lot with varying degrees of success but every so often I make something and it is spectacular. A bit like when I made egg free meringues and they looked and tasted like actual meringues, something I thought my son would never eat. Or when I got a note home from school to say they were tasting traditional Scottish foods the next day and I rustled up dairy free tablet.

Tonight I made gluten, dairy, egg and nut free ice cream waffle cones for the first time fully expecting a disaster and they were incredible. Like lets all stop a moment and say wow…… You can buy gluten free cones but I’m yet to find a brand free of all the top allergens and the majority of recipes I looked up contained egg. After some time googling I came across http://www.forkandbeans.com/ and a recipe for gluten free vegan waffle cones and today I bought a waffle cone maker in Aldi for £9.99! The cone maker was a special a couple of weeks ago so I was lucky (and very excited!) to find one.

This is the recipe I followed http://www.forkandbeans.com/2015/05/22/gluten-free-ice-cream-cones/

I did not have the exact ingredients so I substituted a couple. This is what I used

1/3 cup Millet flour (quinoa in original recipe)

1/4 cup Tapioca starch (instead of Arrowroot)

1 tablespoon psyllium husk (I buy Holland & Barratt’s Colon care)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup caster sugar

1/3 cup + 1 tablespoon rice milk (could use df milk of choice)

2 tablespoons sunflower oil (instead of avocado oil)

1/2 teaspoon vanilla extract

1/4 cup dairy free chocolate melted (I used Plamil dairy free dark chocolate drops microwaved for 1 minute, stirred and microwaved for a further 20 seconds) optional

Measure flours, psyllium husk, baking powder and salt and sift into a large bowl. Whisk to combine.

Mix dairy free milk and sugar together then stir in oil and vanilla extract.

Combine with the flour mix and stir until smooth. The mix looks thin but hang on a minute! It thickens on standing! I realised this after I made my first one…


I added an extra tablespoon of flour without realising leaving it for a couple of minutes would do the trick!

The waffle iron I used is hot when the green light is on. I greased the waffle plates with sunflower oil and wiped it with kitchen roll.

Place 1 tablespoon of the mix in the centre of the cone maker and close and cook for 3 minutes. The next bit will take some practice and co ordination to master but with my husband working as my glamorous assistant I removed the waffle using a plastic slice and he rolled it around the plastic cone.


The waffles stuck to the top plate and I had to work quickly to remove them before they hardened. My husband commented on how forceful I was but the waffles are quite hardy before they set. Depending on how asbestos your fingers are you can wrap and press together with your fingers or use a clean kitchen towel to hold the cone in place. It hardens really quickly!! It took us maybe 3 goes before we mastered a usable cone! The scraps tasted fab though so we persevered!

We dipped the set cones in melted dairy free chocolate and would have allowed them to cool and set if we had had any patience and it hadn’t been 8pm. I dropped a mini marshmallow into the cone to block the small hole at the bottom and served it with a small spoonful of dairy free ice cream.


The joy in making my boy something I can’t readily buy for him is worth all the mess and the dishes and slightly cooked fingertips. He loved his cone but was fairly matter of fact about me making them. This is his Mummy after all who made dairy free creme eggs at Easter and an Angry birds birthday cake without wheat egg or milk. It’s really (feel free to replace really with an appropriate swear word) hard being an allergy mum but tonight I am a superstar.

P.s you can mould the just cooked waffle into a small bowl/muffin tin to make an ice cream bowl.