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.

Vegan and gluten-free corgi gingerbreads for the Diamond Jubilee

Here's a fun way to celebrate the Queen's Diamond Jubilee – the biscuit colour is perfect, and currants make ideal eyes and noses. Sadly, I couldn’t use Royal icing (ho ho) because of the egg white, but plain white water icing is all you need anyway. Use my corgi template to make your own!

Makes about 10

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

To decorate
Icing sugar

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 or dry.
Print this page and cut out the corgi template. Roll the dougn out to 3mm (use cornflour to stop the dough sticking) and then place the paper corgi on the dough and cut round with a sharp knife. 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.
To decorate, make a very thick paste from icing sugar and water and pipe the detail using a fine nozzle (if you don’t have a proper icing bag, use a plastic food bag with a tiny hole in the corner). Also use this paste icing to ice the border of the large white areas as it stops the runnier icing going out of its boundary. Dip the currants in the icing and stick in place. For the large areas of white, make icing about the consistency of golden syrup and pour a bit on with a teaspoon before using the back of the spoon to spread it into place. Woof!