Nonettes. No, me neither. If you, like I, have never heard of them, they’re delicate little honey flavoured  cakes with a marmalade filling from the Dijon area of France. I bought a wonderful cookbook called ‘A La Mère de Famille’ which features traditional recipes from the celebrated shop in Paris. So many of the recipes will provide some inspiration over the next few weeks, but this was the one I had to make first!

A little bit of oven magic takes place during the cooking here as the jam ‘sinks’ into the middle of the cake – some of mine were more successful at achieving this than others, but even being able to see the jam gives a very pretty effect. Naturally this is my adapted allergy-friendly version, and a chance to use my wonderful violet and rose jams for the filling, but any jam or marmalade would do. If you are a true vegan and avoid honey, then by all means use maple syrup instead.

Nonettes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan – if use maple syrup)


makes about 18

  • 275g plain flour
  • 2 tsps baking powder
  • 125g caster sugar
  • 200ml oat milk
  • 200g honey or maple syrup
  • 75g dairy-free spread
  • 200g jam
  • 50g icing sugar
  • 2 tbsps water

– Preheat the oven to 170 degrees Centigrade/Gas Mark 3

– Line a cupcake tray with paper liners

– Sift together the flour and baking powder. Then stir in the sugar.

– Warm the oat milk and honey in a saucepan and then pour onto the flour mix.

– Add the dairy-free spread and stir until the mixture is combined well.

– 2/3rds fill each cupcake case.

– Place 1 tsp on jam ontop of each filled case.

– Bake for about 15 minutes.

– Meanwhile combine the icing sugar and water to make a runny icing.

– Remove the cakes from the oven and brush with the icing. return to the oven for a couple of minutes.

– Cool on a wire rack.


Doughnuts, vegan-style

We seem to have been coming across a lot of ‘out of bounds’ doughnuts recently. Little S went to a lovely forest party where the children got to eat doughnuts dangling off strings (no hands), she definitely felt rather excluded as she couldn’t join in the fun. Then more doughnuts were offered as the ‘most desirable possible’ prizes in a school assembly a few days later. Again, neither of my girls could participate.

As I’ve mentioned before, I am on a mission to enable those with food allergies (starting with my own children) to not miss out on any experience. So I just had to make some home-made doughnuts!

Healthy, they ain’t! But they are authentic, sugary sweet rings and jam -filled doughnuts.

Doughnuts (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)



makes about 12

  • 1 tbsp caster sugar
  • 1 cup hand-hot water
  • 1/2 tbsp dried yeast
  • 2 tbsps melted dairy-free spread, such as Pure
  • 3 cups plain flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup caster sugar
  • Seedless raspberry jam to fill
  • 1/2 cup caster sugar, to roll in

– Mix together the 1 tbsp caster sugar, warm water and yeast. Set aside to get foamy.
– Then add the melted dairy-free spread
– Sift together the flour, salt, baking powder and cinnamon
– Stir in the 1/4 cup caster sugar
– Pour in the yeasty water mixture and bring together to form a soft dough
– Cover the bowl and let rise for an hour or two
– Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
– Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes
– Bring a pan of flavourless oil up to heat (it’s the right temperature when a piece of bread bubbles on contact)
– Deep fry 2-3 doughnuts at a time until well browned all over
– Drain on paper towels
– Roll in the sugar whilst still warm.
– To fill the jam doughnuts – once cool, make a small hole in one side and pipe in some raspberry jam.


Speedy Homemade Raspberry jam

The bounty from the PYO needed to be used up as fast as possible – it’s funny how real fresh fruit goes off far faster than shop bought varieties… I wonder why?!! In fact, after waiting a day the raspberries were starting to look a bit sad and oozy, so jam seemed the best option.

I had wanted to try Somer’s (at Good Clean Food) amazing sounding sugar-free freezer jam, but I’ve yet to place an order for the pectin – Sorry Somer, I’ll definitely try it before the end of the berry season! Instead, this is a speedy pectin-free jam, easily cobbled together in 15 minutes. I could have sieved out the seeds, but I kind of think they look quite pretty. Look out for recipes featuring this raspberry delight in the next few weeks!

Speedy Homemade Raspberry Jam (dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

makes 1 large jar

  • 400g raspberries
  • 300g white sugar
  • juice of 1/2 a lemon

– Wash the raspberries and then place in a saucepan.

– Over a medium heat, cook the raspberries until they turn soupy.

– Add the sugar, stir well and bring to a rolling boil.

– Meanwhile, sterilise a jam jar

– Simmer the jam for about five minutes (check it’s ready by placing a tsp amount on a plate and place in the fridge for a couple of minutes – if it’s jammy then it’s ready)

– Stir in the lemon juice.

– Pour into the sterilised jam jar and leave to cool. Place the lid on top and keep in the fridge.

– Use within a few weeks.

Speedy Soft Set Strawberry Jam

The Wimbledon Tennis Championship is a big thing in the UK, particularly this year with Andy Murray in the final – the first time a Brit has been in the Wimbledon men’s final for a very, very, long time (74 years for any sports statisticians!). I’m not very interested in the sport, but this seems like an important event. Also, seeing as it’s the worst summer ever in the UK, it’s still going to be pouring with rain so family viewing of the final offers the perfect Sunday afternoon activity.

To accompany our tennis viewing we’ll be eating scones and homemade strawberry jam – how very British! To us Brits Wimbledon is tennis, with a dash of rain and some strawberries. So, the inspiration for this recipe is definitely the Wimbledon final…. Come on Andy!

Speedy Soft Set Strawberry Jam (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)

makes a small jar

  • 200g strawberries
  • 150g granulated sugar
  • juice of 1/2 a lime

– Hull the strawberries and cut into quarters. Place in a saucepan and pulverise with a potato masher.

– Add the sugar and lime juice and stir over a low heat to melt.

– Bring to a rolling boil and cook vigorously for 8 minutes

– Pour into a sterilised jar and leave to cool.

– Keep in the fridge for up to three weeks.