I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Gingerbread men

Who knows why the concept of a small man-shaped biscuit is so appealing? But it is! Here's my gluten-free, egg-free, dairy-free and vegan gingerbread man. What could be nicer? And kids love them...

Makes about 20

75g buckwheat flour
50g cornflour
50g non-dairy margarine (eg Pure)
25g caster sugar
50g Demerara sugar
1tbsp golden syrup
2tsp ground ginger
1tsp ground cinnamon
1tsp bicarbonate of soda
1tbsp water

Oven at 150C. Mix all the ingredients (except the water) together in a food processor or by chopping at it finely with a knife until you get what looks like crumbs. Add the water and knead together by hand to form a dough. You may need a tiny bit more water or a little more cornflour to get the right consistency, which should be soft but not sticky.
Roll out to 3mm (use cornflour to stop the dough sticking) and then cut into your men or whatever other shape you fancy. If you’re using currants to decorate, push them in now (though at the risk of them burning - you can also glue them on with icing after the biscuits have cooked). Place on an oiled baking tray and bake for 20–25 minutes until golden. Let them cool a little before attempting removal from the tray and, once, cool, ice with a thick icing sugar and water mix.