Home Thomas Franks – Recipes

Thomas Franks – Recipes

Courgette and Chocolate Chip Muffins. Makes 12 muffins x 67g each

100g self-raising flour

80g porridge oats

60g caster sugar

8g baking powder

2 eggs

115g dairy free spread

4g Vanilla extract

100g / 1 courgette grated

75g Chocolate chips (can be dairy free)

1. Preheat the oven to 180C, gas mark 4.

2. Grease and line muffin moulds

3. Place the dry ingredients in a food processor and mix well. Add the rest of the ingredients except the chocolate chips and blend well. Stir in the chocolate chips.

4. Spoon into muffin moulds. Sprinkle with chocolate chips if wished. Bake for 20-25 minutes. Allow to cool in the tins for 10 minutes before removing.

Nutrition per serving 176kcal, Total fat 9g of which sugars 4.5g, Carbohydrates 19g of which sugars 8.3g, Protein 3.6g, Fibre 1.7g

Gluten Free Carrot Cake Note cake size roughly should be 60g secondary, 50g primary Portions 30 x 60g each Cake

200g Rapeseed oil

120g Maple syrup

3 Eggs

2tsp / 8g Baking powder

4g Vanilla extract

Zest of 1 Orange

275g self-raising flour

4g Ground cinnamon

4g Mixed spice

375g Fresh Parsnip (about 4), grated


50g Dairy free spread, softened

400g Soft cheese (or use dairy free cream cheese)

50g Maple syrup or honey A little extra orange zest to decorate – optional.

1. Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in spring form cake tins – or use rectangular traybake tins for schools / ease of cutting

2. Pour the oil into a large mixing bowl with the eggs, vanilla and syrup and beat together. Add the carrots and orange zest and mix together.

3. Sieve in the flour, baking powder, cinnamon and mixed spice and mix well.

4. Divide the mixture between the tins and bake for 30 minutes or until a skewer inserted comes out clean.

5. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.

6. For the frosting, place the cream cheese in a piece of clean muslin or fine sieve and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). For some cream cheese this may not be needed. Place the cream cheese in a bowl and beat until smooth. Add the softened butter or dairy free spread and maple syrup and beat together. Refrigerate until needed.

7. Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. 8. Pipe small kisses of frosting around the edge of the cake and decorate with orange zest

Nutrition per serving 173kcal, Total Fat 11g of which saturates 4.3g, Carbohydrates 17g of which sugars 6.4g, Protein 1.3g, Fibre 0g

Gluten Free Chocolate Beetroot Brownie Gluten Free, Dairy free Makes 16 bars x 53g each

150g cooked beetroot

150g dairy free spread

170g dark chocolate

75g caster sugar

3 eggs

4g vanilla extract

30g cocoa powder

60g Self-raising flour

4g bicarbonate of soda

4g baking powder

30g chocolate chips

1. Preheat oven to 180C, gas mark 4. Grease and line a 20cm square traybake tin

2. Grate the beetroot and set aside.

3. Place the dairy free spread, dark chocolate and xylitol in a pan a warm gently to melt the chocolate. Allow the chocolate to cool slightly. Place in a food processor with the rest of the ingredients except the chocolate chips

4. Spoon the mixture into the tin. 5. Scatter the top with the chocolate chips 6. Bake in the oven for 25 minutes until golden brown and firm to touch. Allow to cool completely before removing from the tin. Cut into bars.

Store in the fridge or they will freeze for up to 3 months.

Nutrition per bar 168kcal, Total Fat 12g of which saturates 4.9g, Carbohydrates 13g of which sugars 4.2g, Protein 3.2g