Celebrating 5 Years of The Peachicks’ Bakery with Dairyfree Sultana Teacakes (Vegan, Eggfree) 11


These Dairyfree Sultana Teacakes are made with a dough enriched with sultanas, Koko Dairyfree and Vitalite Spread, making them dairyfree, eggfree and suitable for vegans too!

 

April is here and I actually can’t quite believe I am saying this… not only is Easter is nearly upon us but The Peachicks’ Bakery is officially 5 years old!  Yikes!  It wasn’t that long ago that Daddy Peacock casually suggested I replaced all my scrappy old recipe notebooks with a website and the rest as they say is history!  You can read the first post here.  So much has changed around here, not least in that we now have 3 Peachicks… each as crackers as the next and each with a list of allergies as distinct as their personalities!  The milk, eggs and soy are common to them all, its just some of them tolerate it better than others.  Happily it appears they can all eat peanuts and nuts AND while my allergies are getting worse (I am picking up new ones everyday), theirs are thankfully becoming less severe as they get older.

I started with a very pink Blogger site.  I blogged as an when I had time, sometimes going months without a recipe.  Now I try and post at least once a week and the recipes are all now eggfree thanks to a small ginger tornado that can’t even touch a raw one!  We have a small but growing number of regular readers and I have found a great bunch of fellow allergy bloggers who are always there when I need a virtual hug or slice of cake!  The photos on the first recipes are honestly awful but I keep them as they are part of The Peachicks’ Bakery history and so part of The Peachicks’ history! These Raspberry & Dark Chocolate Macarons were the first recipe I posted – and photographed! In fact my job for next week is to perfect a vegan recipe or at least remake these and take more photos for the next #RecipeRefurb Challenge and Linky!

 

I also think these days I am a little bit less ranty, the site has become more about the recipes and the crazy Peachick adventures than my journey as an allergy mum.  Its all been driven by them, ‘just because we can’t eat ice cream doesn’t mean we can’t go to the beach!’ While that is true, I think it is all too easy for us as parents to focus on what they are missing out on.  To focus on how we think (fear) things will effect our little people…  When I was a teenager and off at uni, I admit I just took anti-histamines and pretended my allergies never existed.  Fortunately the Peachicks have grown up into 3 very strong and independent young ladies and heaven help anyone that passes a negative comment about their allergies… They also enjoy guest posting on here and I am pretty sure one day I will be retired off to the allotment so that they can take over! (FYI Peachicks – I am quite happy with that prospect, just remember to keep me supplied with slices of cake & pots of tea!)

 

 Dairyfree Sultana Teacakes

What better way to celebrate 5 Years of The Peachicks’ Bakery than with a Peachick version of a classic recipe, from one of my oldest recipe books! These Dairyfree Sultana Teacakes can be eaten hot, cold, grilled with spread, warm with jam…. well you get the picture! Made with a dough enriched with sultanas, Koko Dairyfree and Vitalite Spread they are quite a good way of sneaking extra calcium into the little people.  I use a little sugar but you could add more or leave it out completely – these will work just as well!  There is also a glutenfree version in the works using Free From Fairy Flour I just need the Easter holidays to arrive to bake them!

 

The Peachicks’ Bakery has been a tad quiet lately as I’ve been splitting the weekends between end of term report writing and our new allotment.  (Watch out for The Peachick Allotment Diaries coming soon!)  I finished my reports so last weekend was spent in the beautiful sunshine, digging over the allotment.  I even got myself very organised and cooked all the lunchbox treats for the week.  These Dairyfree Sultana Teacakes were supposed to be part of the lunchbox stash for the week but um…

These Teacakes are soft, chewy and although filled with sultanas, they are not too sweet.  Just perfect for brunch or an afternoon cup of tea in the beautiful sunshine we’ve been having lately.  And if you are not a fan of sultanas, don’t despair, the ingredients can be altered with a simple swap.  Just add chunks of dairyfree chocolate, nuts and whatever dried fruit you fancy – cranberries or apricots would be nice!

 

Recipe for Dairyfree Sultana Teacakes

5 from 1 vote
Print
Dairyfree Sultana Teacakes (Vegan Eggfree)
Prep Time
2 hr
Cook Time
25 mins
Total Time
2 hr 25 mins
 

What better way to celebrate 5 Years of The Peachicks' Bakery than with a Peachick version of a classic recipe, from one of my oldest recipe books! These Dairyfree Sultana Teacakes can be eaten hot, cold, grilled with spread, warm with jam.... well you get the picture! Made with a dough enriched with sultanas, Koko Dairyfree and Vitalite Spread they are quite a good way of sneaking extra calcium into the little people. I use a little sugar but you could add more or leave it out completely - these will work just as well!

Course: Afternoon Tea
Servings: 8 Large Teacakes
Author: midgie
Ingredients
For the Dough
  • 1 tsp Dried Yeast
  • 400 g Strong White Flour
  • 1 tbsp sugar
  • 150 ml warm Dairyfree Milk
  • 1 tbsp Golden syrup (stirred into warm milk)
  • 100 ml water
For the Teacakes
  • 100 g sultanas
  • 50-75 g* Strong White Flour *Plus extra for dusting
Instructions
  1. You can mix the dough by hand.  I use the dough setting on my bread machine but it works just as well with the dough hooks on a stand mixer.  The first stage of the dough is really sticky and runny and is proved for a long time.  I find that this gives a really nice chewy texture and better flavour.

  2. Into a stand mixer or large bowl add the yeast, 400g Strong White Flour, sugar.  Next pour in the mug of warm milk & syrup and water.  Run for about 10mins, the dough will be really sticky so don't be alarmed!  Cover and set aside somewhere warm for an hour and a half (90mins) 

  3. After resting the dough should have increased in size.  Gently knead in the sultanas and 50g of extra flour.  If the dough is still quite sticky you may need to add the rest of it flour.  Roll the dough into a long sausage.

  4.  Lightly flour the surface and cut the dough into 8 large pieces.  Roll each of these pieces in flour then with your hands form each into a ball. Make sure the sultanas aren't poking right out of the dough because they will burn in the oven! Squash the tops down slightly and place on a floured baking tray. 

  5. Rest until doubled in size under a damp tea towel.

  6. Bake for  25-30 mins at 200C.  Checking from 20mins onwards!

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