Dairyfree Cauliflower Cheese Bake & Apple Cinnamon Flapjacks

This Dairyfree Cauliflower Cheese Bake is perfect for a cold day, is made with just 5 ingredients and uses only one pot! Whats not to love!

The weather is awful & our fence has once again fallen into next door’s garden and bits of the shed are strewn across ours!  It’s so cold and grey it could be winter again, cue the traditional sunday roast but its the end of April so I feel like I should be making slightly more summery dishes.  I opted for a compromise, roast chicken with roast potatoes and a light dairy free cauliflower cheese/cauliflower bake and tried a new flapjack recipe for afternoon tea!

Henny the Hen with a well deserve
cup of tea & pile of Flapjacks

Cauliflower Bake

It did look lovely, unfortunately it got eaten before I could take a photo!  I think that means they enjoyed it!

Getting enough calcium and calories into the Peachicks is a daily battle, they need carefully calculated amounts of the first to keep their bones strong and the latter to fill them up and help them keep weight on.  I’ve never been one for vegetables in sauces, it seems like cheating, but I’m told its a perfectly acceptable way of having some of your 5 a day.  We did also have beautiful steamed spring carrots and the Peachicks favourite, sweetcorn.  

Beware of Soya in the stock cubes – it has been known to creep into a few of them!


Half a cauliflower

1 carton of oat cream

Pinch of Freshly ground black pepper (more if you like it, less if you don’t!)

Half a Chicken/Vegetable stock cube (crumbled up)

Sprinkle of stuffing mix (I used sage & onion)

  1. Pour the carton of oat cream into a heat proof bowl.  Add the black pepper and crumbled stock cube.
  2. Stir together until combined
  3. Cut cauliflower into small florets and add to bowl.
  4. Stir to cover the cauliflower in sauce and sprinkle over a light dusting of stuffing mix.
  5. Put in the oven at the same time as the roast potatoes, for about 45mins until the cauliflower is cooked.

So roast dinner plates cleared the subject of pudding arose, see I told you the Peachicks can eat for England.  Hubby is back in the office tomorrow after a good few weeks working from home/holidays so I left it to him to choose the afternoon’s baking!  He unsurprisingly chose his favourite – flapjacks!  This I decided was a good opportunity to try a new recipe, I rather like a bit of fruit in my baked goods and there was half a tin of apple slices left at the back of the fridge so in they were chucked!

Apple & Sultana Flapjacks

I can hear some of your disapproving looks from here.. TINNED APPLES?!  Yep, lock me up because I actually quite like using them in baking, no peeling, no coring and it leaves our fruit bowl full of crisp Braeburn’s for my breakfast… its win-win!  I use them for quick mid-week deserts or for when peeps pop over unexpectedly.  They are good in crumbles with a few frozen berries and lovely with a few sultanas in my version of my Nanny’s microwave steam sponge!

I added the ground almonds to make up for the water that will come from the tinned apples, I reckon substituting for flour would work just as well if nuts are a problem.  I also quite like the flavour they add to the flapjacks.


1lb 2oz Porridge Oats

3oz Honey

3oz Golden Syrup

4oz Vitalite

2 1/2oz Vegetable Oil

9oz Sugar

1oz Ground Almonds

1tsp Cinnamon

3oz Sultanas

Half a tin (ish) of chopped apple slices.

  • Preheat oven to 180 C and lightly grease 2 eight inch tins.  (Silicon tins are good because you don’t have to grease them… I only have one… the other half of the mixture goes into a round sandwich cake tin lined with Bake-o-Glide.
  • Gently heat the vitalite, oil, sugar, syrup and honey in a wok/pan until the sugar has melted.
  • I use a wok for this recipe as its large enough to hold the mountain of oats you need
    and I find its easier to clean than a saucepan.
  • Add the oats, sultanas, chopped apple, ground almonds and cinnamon to the wok of melted, syrupy yumminess.  Stir until the dry ingredients are combined and coated with the liquid ingredients. 
The mountain of oats!

The mixture is quite sticky but will tip out of the wok pretty much in a big splodge
  • Tip out into the tins – this mixture fills a square 8inch tin and round 7inch tin – and press down with the back of a wooden spoon

  • Bake at 180 C for 20-25mins until golden brown.  (The flapjacks will looked undercooked – DO NOT panic they will firm up as they cool in the tin)
  • Cut into portions and leave in the tins to cool completely or as long as you can wait (still just warm in this house!)
Small portions = more flapjacks for even more cups of tea!
In a box all ready to go off to the office with Daddy Peacock tomorrow!

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