In the package of goods from Delicious Alchemy came mixes for gluten free vanilla sponge as well as oat cookies. As a home baker I tend to avoid mixes; however the combination of dairy, egg and wheat allergy sometimes just seems too much. This is where mixes come in handy for me; and for anyone who is on a restricted diet and is short of time, or the inclination, to cook from scratch.
So…off to trial the mixes I went.
This was the first mix I tried. The mix is designed to make two cakes – which is great. But I didn’t need a cake. I decided I wanted to make cupcakes so that I could freeze some. I find gluten free stuff goes off much more quickly that wheat based products and I didn’t see how having a cake around that ‘needed eating’ was going to help my oft announced weight loss plans. So cupcakes it was.
The mix calls for eggs. Well…that wasn’t going to work for us. We’re allergic. Even the smallest amount of egg is enough to have Molly in a ball of pain. So instead I added in 3 tsp Organ Egg replacer with 6 tablespoons of water whisked in, a teaspoon of baking powder and a teaspoon of apple cider vinegar and crossed my fingers.
I filled the muffin tins to 2/3rd full and popped them in the oven at 180C. For a cake the mix says bake for 20-25 minutes; I did 15 for the cupcakes and they came out perfectly.
Split in two you can see the texture – full of air and light. We loaded them with coconut whipped cream and strawberries. If you've never tried coconut whipped cream give it a go - it's a great vegan treat - coconut whipped cream.
Fair to say they were a great success. These are a very light cake and very ‘fairy cake’ in texture. It would be interesting to know how the mix copes with added cocoa but for now we’ll just have to make do with these indulgent gluten, egg and dairy free wonders!
Oh…and there is a warning on the mix about egg. That’s due to egg being present in the old factory (as you can imagine I panicked a bit and asked about the warning). They have now moved to a new factory so there is no possibility of cross contamination. New packaging is on its way!
No mention of eggs at all here (phew) so no alterations needed. Simply throw it in a bowl, add water and melted dairy free margarine. We added in some dairy free chocolate drops to some of the cookies to jazz them up a bit.
So this was super simple. Mix in the water and melted fat and drop onto a greased baking sheet. Bake for about 16 minutes at 180C.
And here they are:
These are nice, crisp cookies (not sure if baking them for less time would make them chewier?) and are quite sweet for my taste. However, that view was not shared my Molly who scoffed these at a frightening rate (she also took 5 with her on a school trip and shared them out with her delighted friends). My only real gripe is that 10 cookies isn’t a lot. I’d expect a ‘batch’ to make more like 15-20 if I’m honest. But you can’t beat the convenience. And they are easy to jazz up with chocolate drops, raisins or nuts (if you are able).
I’ve been really impressed by the packaging and quality of Delicious Alchemy products. The gluten free white bread is amazing Gluten Free Bread Review, and the cakes and cookies are a doddle to bake and super convenient for everyone. Going forward I’d end up adding bits to the cake and the cookies – cocoa for chocolate cake, or lemon juice and zest for a hit of citrus. For the cookies I’d continue to throw in chocolate or raisons plus maybe a bit more cinnamon. I think these are a great product for those who are new to baking gluten free, and a very convenient base for more established bakers who want an easy base to expand from. I know that this is a review of the cakes and cookies but can I mention the bread again? Really fab …
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