Bob is now mainly soya free on top of everything else, a right royal pain in the derrière, as I have spent a long while mastering things made with soya milk. But he still needs feeding and I need to adapt my recipes to suit him.
Normally I use soya milk to which I add soya yoghurt, so I raised my cupboards and used oat milk and tofu instead. The tofu contains a small amount of soya, but I had to use something to create the right consistency.
1/2 pt oat milk
6 oz doves farm G/F self raising flour
1 heaped teaspoon orgran no egg
1 tablespoon sugar (can be omitted)
1 teaspoon gluten free baking powder
add to a heated oiled frying pan, this more makes a scotch pancake mix rather than the rolleable english style.
To Bobs we added carob drops, (please note these have some soya flour in, but we are working on Bob being intolerant to soya so not enough to do any damage) and for his second he added a combination of raspberries, blueberries and blackberries.
This is my entry to #CPFamilyBreaks to @tots100 and @CenterParcsUK, you can read about it here,
While I was opening a box of oat milk I decided to make a creme caramel as well.
Bring 1 pt of oat milk to the boil, add the contents of one box of greens creme caramel and stir for 2 mins.
Place the caramel sauce in 4 individual dishes and top each with the hot mix.
Either tip out and serve or serve in a sundae glass.
Fifi was not keen on them as she knows what proper ones taste like. But Bob loved it.
The highlighted items were supplied by Healthy Supplies but the recipe ideas are my own.