Intro

What's WIDE CIRCLE COOKING about?
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.

Harvest cake bars


If you have your own apples and cob nuts, then this cake recipe makes a particularly satisfying way of using them and creates a perfect elevenses snack - and of course it's egg-free, dairy-free and gluten-free and vegan!

Makes about 10

1 banana
1 grated apple
75g soft dried apricots
75g rice flour
1 tsp baking powder
25g soft brown sugar
25g unsweetened desiccated coconut
1tbsp dairy-free margarine (eg Pure)
50g sunflower seeds
2tbsp cob nuts or hazelnuts


Oven at 160C. Mash the banana very well in a large bowl. Next, grate the apple and chop up the apricots and add those too. Add the rice flour, baking powder, brown sugar, desiccated coconut and margarine. Grind the cobnuts/hazelnuts and sunflower seeds in coffee grinder or food processor for a minute or so – you want most of the nuts and seeds to turn to powder, but with a few chunkier bits remaining for texture. Add to the banana mix.
Mix well together and pop the lot into a large loaf tin, smoothing the top with the back of a spoon. Bake for 30 minutes until cooked through. Allow to cool in the tin before cutting into slices. Will keep for up to three days in an airtight tin.