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Nat RNDWhat better excuse is there to create scrummy treats than to also make them to help raise lots of money for a great cause!

Red Nose Day 2015 is here, and I’m sure lots of you will be baking treats for your little ones to take to school for a cake stall at the end of the day! And, if you’re anything like me, as the theme is ‘funny faces’, I’ve also baked whilst trying to keep my ‘red nose’ on the whole way through. NOT easy!! But lots of fun! And it made Callum giggle, a LOT!

Chloe’s school is hosting a cake stall this afternoon, and I thought I would do 2 different recipes, both of which are allergy safe – which means the little dude doesn’t miss out!

I also bought the cupcake cases from Sainsbury’s as part of their Red Nose Day merchandise as a large portion of the money spent goes direct to Comic Relief!

Happy days all round!

The first is the classic crispie cakes, a firm favourite for all the family, but given an allergy safe twist. And the second is another classic, a simple sponge fairy cake, with a cherry ‘red nose’, again, totally allergy safe!

DSC_0365Chocolate Crispie Cakes

You will need:

  • 200g dairy-free chocolate (I used Kinnerton)
  • 50g dairy-free spread (I used a stork bar)
  • 1 tablespoon maple syrup
  • 120g rice crispies

Add the chocolate, spread and maple syrup to a large bowl, and melt in 30 second bursts in the microwave until fully melted, taking care not to overcook!

Add the rice crispies and stir until well combined.

Using 2 spoons, place in cupcake cases, pressing down gently so that it becomes compact and sticks together when setting.

Leave to set (if you can wait that long!)



Funky Fairy Cakes

You will need:

  • 4oz golden caster sugar
  • 4oz dairy-free spread
  • 4oz gluten free self raising flour (I used Doves)
  • 1 tsp gluten free baking powder
  • 10ml vegetable oil
  • 2 eggs (I used orgran egg replacer)
  • 2-3 drops vanilla essence


Preheat the oven to 180c/360f and prepare a cupcake tray with cases.

Add all the ingredients to a large bowl, and mix until well combined and you have a smooth batter. Don’t over mix or the cupcakes won’t rise very well!

Fill the cupcake cases to 2/3 and then place in the oven.

Cook for 12-16 minutes, until the cupcakes are a golden brown and springy to touch.

Remove from the oven, place on a cooling rack and leave to cool completely before decorating.

We chose to decorate with glacé icing and a cherry for a ‘red nose’



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