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We’re big fans of Great British Bake Off here at Intolerant Gourmand HQ, along with what seems like most of the nation! Callum has declared it his favourite programme, alongside Blaze and the Monster Machines, and has even taken part in his own bake off challenge!

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Not to be out done, I agreed to creating a dairy-free bake for the Pure #bakedairyfree challenge, and was sent a lovely package by the people at Pure to help me come up with a possible recipe. If you want to find out more about the challenge, take a look here!

Now, we’ve just come into autumn, and I have to confess, it’s my favourite time of year!

I love the cooler mornings, with the misty starts, getting favourite boots and scarves out to use again. But most importantly, and showing my true foodie roots, I really love the produce that is ready to use.

Pumpkins, butternut squash, courgette, marrow and more, yum yum yum!

And they’re not just for savoury dishes!

Oh no, you can make a truly amazing chocolate fudge cake by using courgette!

Or how about my ever popular chocolate muffins using pumpkin?

And now, I have created a new recipe for Pure’s challenge, using marrow. I’ve even managed to make it dairy-free, egg-free, gluten-free, wheat-free and nut-free.

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Yes, really!

Click here for all the details of this recipe!

(This recipe has been entered as part of the Pure #bakedairyfree challenge)

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