Following on with my seasonal recipes I have made a few more, although these are normal foods not allergy free.
First up Chocolate Chestnut cake
I used fresh chestnuts to make this cake as I could not find any pre-cooked ones.
To cook the chestnuts - make a cross along the bottom of them to stop them exploding and place on an oven tray and cook for 30 mins at 180 oC.
When cool but not cold shell them.
pre heat oven to 160 oc
In a food processor
with 4 oz coconut sugar
mix in 2 eggs
and 100g chestnuts
and 7oz flour
1 oz cocoa powder
and 2 oz milk
cook in a greased loaf tin for approx 40 mins.
mix 375g flour
with 1/4 teaspoon salt
and 60g coconut sugar
in a separate bowl
mix 310ml milk
with 2 eggs
125 ml of flora cuisine
1 teaspoon vanilla extract
Add the wet to the dry. Place in muffin cases and cook at at 170 oC for approx 12 mins.
I precooked the fresh cranberries in a small amount of water and some sugar before adding to the mix, wasnt sure of they would work from raw in the same way blueberries do.
The linked foods were supplied by Healthy Supplies, the recipe ideas are all my win