Plant-based allergy-friendly cookie recipe for the whole family to enjoy

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Privacy NoticeWhen it comes to baking, Lucy Parr, author of The Friendly Baker, is on a mission to create recipes for different kinds of diners and dietary requirements. In her cookbook, Lucy has created 75 naturally plant-based recipes that are great for the entire family and cater to different allergies and intolerances such as dairy, egg and peanut. What’s more, just because they’re inclusive, it doesn’t mean that the bakes are lacking in any flavour and each recipe is unbelievably delicious. So, from crème brûlée to raspberry and vanilla cookies, here’s four recipes that you’ll want to try… Raspberry and vanilla pinwheel cookies Makes about 20

This recipe makes about 20 raspberry and vanilla pinwheel cookies
(Image: WWW.PAULGREGORYPHOTOGRAPHY.CO.UK)

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Four delicious, comforting classics the family will love – perfect for tasty leftovers too

Ingredients 250g plain flour 2 tbsp cornflour 1⁄4 tsp salt 1⁄4 tsp baking powder 200g dairy-free butter 180g caster sugar 1 tbsp dairy-free milk 1⁄2 tsp vanilla extract 5g or 2 tbsp freeze-dried raspberry pieces 1⁄4 tsp natural raspberry flavouring (optional) 1⁄4 tsp natural pink food colouring 1 tbsp sprinkles Method Sift the flour, cornflour, salt and baking powder together. In another bowl, cream the butter, sugar and milk together until light and fluffy. Add the flour mixture and stir well. Split the dough into two equal portions. Add the vanilla to one half and set aside. Add the freeze-dried berries, raspberry flavouring (if using) and food colouring to the other half and combine. Sandwich the vanilla dough between sheets of baking paper and roll out into a rectangular shape of approximately 0.5cm thick. Repeat with the raspberry dough. Remove the top piece of baking paper from each piece of dough and sandwich them dough side together. Starting from the long side of the rectangle, tightly roll the two layers together into a cylinder shape, using the paper to help you. Remove the dough from the baking paper and scatter the sprinkles over the paper, then roll the cylinder over the sprinkles so they are embedded into the outside of the dough. Wrap up again and place in the fridge to chill for at least 30 minutes. Cut the chilled cylinder of dough into 1cm slices with a sharp non-serrated knife. 7. Place on a lined baking sheet and bake at 180°C/ 160°C fan/gas mark 4 for 10-12 minutes, or until golden round the edges. Cool the cookies on the sheet before moving to a wire rack. Crème brûlée Serves 4

Crème brûlée is sure to wow your guests
(Image: WWW.PAULGREGORYPHOTOGRAPHY.CO.UK)

Ingredients 11/2 tbsp cornflour 11⁄2 tbsp dairy-free milk 250ml dairy-free double cream 45g caster sugar 1 tsp vanilla extract, or the seeds scraped from 1⁄2 a vanilla pod 2 tbsp granulated sugar Method Mix the cornflour and milk together to form a smooth liquid, then set aside. Heat the cream with the sugar until the sugar has dissolved, then stir in the vanilla. Next, stir in the cornflour mix and increase the heat. Whisk until the cream has thickened to thick yoghurt consistency. This should happen once the mixture comes to a boil. Pour the creamy mixture into 4 ramekins and place in the fridge to firm up. Once set, sprinkle an even layer of sugar over the top. Caramelise with a blowtorch or under the grill. Eat within an hour to make sure the caramel remains crispy. If eating the next day, prepare the set custard and then add the sugar and grill or blowtorch it just before serving. Tip: Why not add a small handful of raspberries to the ramekins under the custard, or perhaps add lemon zest instead of the vanilla? Another nice variation is using espresso coffee rather than the milk to slake the cornflour, to make a rather delightful coffee crème brûlée. Apple galette Serves 6

Apple galette is a delicious autumnal recipe
(Image: WWW.PAULGREGORYPHOTOGRAPHY.CO.UK)

Ingredients 1⁄2 pack of ready-made puff pastry 1-2 crisp eating apples 10g dairy-free butter, melted 2 tbsp caster sugar Icing sugar, to finish Method Preheat the oven to 200°C/180°C fan/gas mark 6. Roll out the pastry to 0.5cm thick. Use a dinner plate (approx 25cm diameter) to cut out a circle. Transfer this to an ungreased baking sheet. Quarter and core the apples (no need to peel them unless you really want to), then cut into very thin slices. Arrange the slices on the pastry, slightly overlapping each other in a fan shape. Brush the pastry and apples with the melted butter, then evenly sprinkle the caster sugar over the top of the tart. Bake in the preheated oven for 20-25 minutes until the apples are golden on top and the pastry is cooked through. Dust the galette with icing sugar and serve warm with dairy-free ice cream, custard or dairy-free cream. Tip: Make a spiced apple galette by spreading 2 tablespoons of Lotus Biscoff spread onto the pastry before adding the apples, and adding half a teaspoon of cinnamon to the caster sugar. Mini devil’s food cakes Makes 12

Mini devil’s food cakes are bursting with flavour
(Image: WWW.PAULGREGORYPHOTOGRAPHY.CO.UK)

The Friendly Baker – Plant-based and allergy-friendly bakes for the whole family to enjoy is out now

Ingredients 120ml hot water 25g cocoa powder 120ml dairy-free milk 80g golden syrup or maple syrup 60ml sunflower oil 1 tsp white wine vinegar 1 tsp vanilla extract 55g caster sugar 135g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda Pinch of salt For the icing 100g dairy-free dark chocolate 60g dairy-free margarine 50g icing sugar 1 tbsp dairy-free milk 1⁄2 tbsp golden syrup or maple syrup Method Preheat the oven to 180°C/160°C fan/gas mark 4. Line 12 silicone cake moulds or cake cases of your choice. Whisk together the hot water and cocoa. Mix in the milk, golden syrup, oil, vinegar and vanilla. Next, stir in the sugar until it has dissolved. Sift in the flour, baking powder, bicarbonate of soda and salt. Mix to form a very wet cake batter, making sure that there are no lumps of flour left. Pour or pipe the batter into the mini cake cases or silicone moulds and bake for 15-20 minutes, or until a knife comes out clean. Cool in the tin before removing and transferring to a wire rack. If you’ve used a silicone mould, freeze the cakes for half an hour before trying to remove from the mould. Meanwhile, melt the icing ingredients together and simmer for 2 minutes until thick and glossy. Allow to cool slightly before using. Pour the icing over the cooled cakes so they have a thick topping. Decorate, if desired, and then leave to set before serving. The Friendly Baker by Lucy Parr (Meze Publishing, £23) is out now. It is available at mezepublishing. co.uk, Amazon and bookshops, including WaterstonesStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood

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