Thank you Mandy for these recipes  *S* Great!

Allergen free recipes

Nut Roast (serves 2)
Allergens free from: wheat, egg, dairy, caffeine, alcohol, citrus, potato

Ingredients:
1 onion – peeled and chopped
1 slice, wheat-free bread (spelt bread, rye bread etc) made into crumbs
3 teaspoons tamari type wheat-free soya/soy sauce 
1 heaped teaspoon tomato puree/paste
3 tinned/canned tomato's, chopped
1 grated eating apple
75g (3oz/¾ cup) ground hazelnuts
3 good pinches of dried, mixed herbs
sea salt
freshly ground black pepper
sunflower oil for greasing

Method:
1. Pre-heat oven to 425 F/220 C/Gas Mark 7
2. Mix the first 8 ingredients in a bowl and season
3. Grease a shallow oven-proof dish and spoon the mixture into it. Flatten with a knife or back of spoon/fork
4. Bake for approx 25 minutes on top shelf 
5. Serve with veggies and/or boiled rice
6. Eat!





Hot vegetable snack (serves 1)
Allergens free from: Dairy, wheat, egg, citrus, potato, caffeine

Ingredients:
3 medium mushrooms
1 medium tomato
2 thin slices of onion
1 small stick of celery
1 teaspoon tamari type wheat-free soy sauce
1 teaspoon white wine/white wine vinegar
2 tablespoons of water
1 teaspoon of chopped fresh parsley
sea salt
freshly ground black pepper

Method:
1. Pre-heat over to 350 F/180 C/Gas Mark 4
2. Slice mushrooms and tomato’s
3. Separate the onion into rings
4. Finely chop celery
5. In a small casserole, pack veggies in layers ending with a layer of mushrooms
6. Press down well
7. In a cup, mix the soy sauce, wine/vinegar and water
8. Pour over veggies
9. Sprinkle with chopped parsley
10. Season to taste
11. Put lid on casserole and bake for approx 30 mins until veggies are tender
12. Eat!! Lovely either hot or cold!





Onion Rings
Allergens free from: Eggs, caffeine, wheat, alcohol, potato, citrus

Ingredients:
Fresh Onion (size and quantity depends on how many onion rings you want)
Approx 2 tablespoons of milk (depending on your preferences)
Approx 2 tablespoons of wheat-free flour (depending on your preferences)
Oil and pan/deep fat fryer for frying

Method:
1. Heat up oil in a saucepan/deep fat fryer
2. Put milk into a saucer or dish
3. Put flour into separate dish
4. Take one onion ring and dip into the saucer of milk and then into the saucer of flour
5. Put on plate to one side
6. Repeat steps 3 and 4 until all onion rings have been dipped and put to the side
7. Fry onion rings in small batches
8. Put kitchen roll on another plate
9. When onion rings are golden brown, remove them from the fat and put them on the plate with the kitchen roll to soak up any left over oil
10. Repeat steps 7 and 9 until all raw onion rings have been fried
11. Leave to cool for a few minutes
12. Eat!! Delicious either hot or cold!





Millet and Cranberry Flapjacks (makes 16 flapjacks)
Allergens free from: wheat, dairy, egg, onion, caffeine, alcohol, potato, citrus

Ingredients:
125g (4oz) dairy-free margarine/goats milk butter and extra for greasing
50g (2oz) unrefined Demerara sugar/raw cane, light brown sugar
2 tablespoons of Golden Syrup
250g (8oz) millet flakes/rolled oats
1 Tablespoon of dried cranberries

Method:
1. Pre-heat oven to 180 C/350 F/Gas Mark 4
2. Add margarine/butter, sugar and Golden Syrup into a saucepan
3. Gently heat until fat and sugar have melted
4. Remove pan from heat
5. Add millet flakes/rolled oats and dried cranberries
6. Mix well
7. Grease a 20cm/8” square sandwich tin
8. Spoon flapjack mixture in and spread flat with a knife
9. Bake for approx 30 mins or until golden brown
10. Leave to cool for a few minutes then mark into 16 squares
11. Leave to cool completely, then remove flapjacks from tin
12. Eat!! Store any uneaten flapjacks (!!!) in an airtight container





Ice Cream Soda
Allergens free from: grains (wheat, rye, oats etc), dairy, egg, onion, alcohol, potato, citrus

Ingredients:
Tall, thin glasses (as many as required)
Citrus-free, fizzy lemonade
Dairy-free vanilla ice cream

Method:
1. Pour lemonade into glasses – only fill each glass half way!
2. Using a spoon or ice cream scoop, add 2 or 3 scoops of ice cream to each glass
3. Add straw to each glass
4. Drink!





Banana and Jam Sandwiches (thanks gran!)
Allergens free from: wheat, dairy, caffeine, onion, alcohol, potato, citrus

Ingredients:
Wheat-free bread
Dairy-free butter (optional)
Bananas (as many as required)
Citrus-free strawberry jam
Sugar

Method:
1. Slice up bananas and put into bowl
2. Add jam to bowl as required
3. Squish bananas and jam together with a fork/back of a spoon
4. Butter the bread (if wanted)
5. Spread mixture over bread
6. Sprinkle with sugar
7. Eat!





Tofu and Exotic Fruit Shake (serves 4)
Allergens free from: dairy, egg, caffeine, onion, wheat, alcohol, potato, citrus

Ingredients:
500g (1lb) Tofu
1 large mango, peeled and roughly sliced
400g (13oz) can pineapple/lychees with natural juice
3 teaspoons of clear (runny) honey
Natural vanilla extract to taste (optional)

Method:
1. Put all ingredients into a food processor or blender
2. Blend until smooth
3. Pour into container
4. Chill until ready to serve
5. When ready, pour into 4 glasses 
6. Drink!

For a bit of variety, you can change the fruit you use to things like prunes, peaches, apples, apricots and/or bananas