Category Archives: Cookery Craft


Recipes are included in the Craft Kit and also on our website because it is enjoyable for children to do some home cooking and an opportunity to have creative fun in the kitchen.

Kitchen scene

There is a medicinal value of certain foods mentioned in our recipes, such as fruits and spices. Good quality cocoa can help to eliminate toxins from the body. Honey is a natural antibiotic and is well-known for its soothing effects.

Vanilla and cinnamon both help to stimulate the digestive system and ginger helps the immune system, as well as being used to alleviate the feeling of sickness. Further information can be found in our recipes.

Food can heal and nourish, so a healthy diet can help us feel uplifted and full of energy. However, some people have an intolerance to certain foods and others suffer from allergic reactions.   Alternatives to sugar, dairy products, wheat or gluten may be advised. Labels of processed food will need to be carefully checked.   Baking your own recipes allows you to decide what you put into the mixture, adapting ingredients to suit your own dietary requirements.

For children, the kitchen is a learning and creative environment and can be a fun one too! With adult guidance and support, children can be encouraged to try simple recipes and this may lead to improved behaviour, confidence, self-esteem, as well as a better understanding of food. They may begin to appreciate the value of home cooked food and the importance of following a sensible diet.

Teaching about hygiene in a kitchen is also necessary and that unpopular jobs like the washing-up just do not get done on their own! They are all part of the learning experience for young people. It is a good way to bond with your child and be happy.


Colourful baking cases for creative fun!
Colourful baking cases for creative fun!

The recipes on this website are kindly provided by Disability Action Yorkshire, which has produced its own recipe cookbook.

If using alternative ingredients, gluten-free flour available in shops, has a convenient mix of rice flour, potato flour, tapioca flour and others. This makes baking gluten-free cakes far easier for you.

A variety of colourful and safe kitchenware is available to encourage children to learn and enjoy themselves in the kitchen. These colourful bowls are examples:

Colourful equipment is available from Kitchen Craft
Colourful equipment is available from Kitchen Craft

A note from Judy (retired nutritional therapist)

“These simple recipes are excellent and fun to make;

Some of you may need to avoid flour, sugar, dairy products etc. for your health and it is so easy to use the alternative ingredients. These days you can find all these other foods in health shops or local supermarkets; many people are finding better health by using these alternative foods – and you are not missing out on your treats!

So good luck and happy baking!”

Judy Richardson, D.Th.D., D.N. Med, Nutritional Therapist

Author of “Family Baking” for those following a diet, which is free from either wheat, gluten, dairy, yeast, refined sugar, fat or egg.

Hulton Crafts Baking

The Hulton Crafts Guide:

Always have the necessary utensils before beginning to bake.
  • Always have the necessary utensils and ingredients ready before beginning to bake.
  • Line any tins carefully – cut a single or double piece of greaseproof paper to fit the bottom of the tin.
  • Prepare the oven at the correct temperature.
  • Measure accurately.
  • Cream butter or margarine and sugar thoroughly using a wooden spoon or fork until light and fluffy.
  • Make sure the proper consistency is obtained.
  • Break eggs separately into a cup in case one happens to be bad to avoid spoiling the whole mixture.
  • Test if a cake is baked by running a small knife or skewer into the middle – if it comes out clean, the cake is done. Another method of testing is to touch the surface lightly and if it seems firm to the touch, the cake is done. If the impression of your finger remains, the cake is not ready.

    Enjoy some delicious recipes
    Enjoy some delicious recipes
  • Always allow the cake to cool on a rack where there is circulation of air. If laid on a solid board, the cake will become damp underneath.


Rowse Honey

Customer Services
Direct Line: 0800 9548089

I have used honey as a good alternative to sugar when baking for my son, who has dietary problems.
Any honey can be used but Rowse have produced some specially selected honey for baking, which will help give better rise, better gloss and better moisture levels. For more information see:

Notes on the alternative recipe ideas

Runny honey for baking might be the easiest choice for you to replace sugar in recipes to help your cakes rise and keep them perfectly moist. You can also try natural sweeteners such as maple syrup, agave syrup and date syrup that can be found in health food shops and larger supermarkets.

Another option is to make your own date syrup by gently simmering a handful of dates in hot water until soft. Then blend into a smooth, runny consistency. Xylitol is another excellent replacement for sugar, ideal for lightly sprinkling onto cakes as a replacement for icing sugar.

Should eggs not be allowed in your diet, the egg alternative which you choose is really down to what you prefer. You can experiment to find which egg alternative will make your cakes light and airy. Egg alternatives are also available in ready-to-use powder form in some shops.

Soya cream is an alternative to the normal dairy cream if soya is allowed in your diet. For another alternative to cream, chill a can of coconut milk and scoop off the cream that has formed at the top. Whipping this cream with a teaspoon of vanilla and a little honey or maple syrup also makes a good replacement for whipping cream.

Depending on what your diet allows, you could use dark, milk or white chocolate in the recipes. Good health food stores can advise on the best chocolate to suit your dietary needs whether gluten-free and/or dairy-free . It is worth remembering that chocolate contains some sugar and using carob as an alternative to chocolate will give a less sweet taste. Use organic cocoa in recipes to avoid the additives that may be found in hot chocolate powders.

For any other recipes requiring baking powder, always choose the gluten-free version. Remember never to give recipes containing nuts to anyone who is allergic to nuts!

Chocolate and Almond Cake (Gluten free)

What’s special about this cake?

Almonds are naturally high in protein and rich in brain-boosting essential fatty acids.
They are high in calcium, which helps the body build strong bones and teeth.

IMG_7877rThis recipe makes a rich cake and can be used for special occasions using Gluten Free chocolate and whipped coconut cream in stage 6.  An alternative would be to omit this last stage 6, which would give a suitable recipe for light, fluffy muffins.

Ingredients        Serves 12

200g butter
200 g soft brown sugar
300 g plain chocolate (gluten free)
4 medium eggs
200 g ground almonds
100 g milk chocolate
100 ml whipping cream


  1. Melt the butter and sugar very gently together in a large saucepan.
  2. Turn off the heat, stir in 200 g plain chocolate, stir until fully melted.
  3. Stir in the lightly whisked eggs.
  4. Stir in the ground almonds.
  5. Put the mixture in a lined 20cm diameter round cake tin and bake for 50 minutes at 180C
  6. When the cake is cool, melt together 100 g plain chocolate and 100 g milk chocolate.  Then stir in the cream, spread this over the top and sides of the cake.

Alternative s to dairy, egg and sugar:
Dairy free Sunflower spread or Dairy free Soya spread
Date syrup or honey to taste
Egg alternative ideas:
1 tbsp ground flaxseed soaked in 3 tbsp water or ¼ cup pureed fruit (per egg)
Use plain GF chocolate to replace milk chocolate
Whipped coconut cream to replace whipping cream

Elgie’s Ginger Biscuits

What’s special about these biscuits?

King Henry VIII is said to have used ginger as a medicine. Ginger is a good spice for settling complaining digestive systems! It’s a warming food and fresh ginger tea makes a comforting drink when you have a cold .

Lemon is said to ward off colds and speed up the healing of wounds. It is rich in Vitamin C, helping the body absorb iron and other important nutrients.

450 g plain flour
225 g sugar
225 g syrup
170 g margarine
1 egg
1 ½ teaspoon ginger powder
1 teaspoon bicarbonate of soda
Salt and squeeze lemon


  1. Melt margarine and syrup.
  2. Mix all dry ingredients together
  3. Add egg, then the melted mixture, stir and mix well.
  4. Put rolled balls of mixture (walnut sized) on greased baking sheets, flatten with your hand.
  5. Bake for 20 minutes at 180C.

Alternatives to gluten, dairy, egg and sugar:

GF plain flour
Date syrup or honey to taste
Maple Syrup
Dairy free sunflower spread or Dairy free soya spread
Egg alternative ideas:
1 tbsp ground flaxseed soaked in 3 tbsp water or ¼ cup pureed fruit (per egg)

Clucking Hens Rock Buns

What’s special about these rock buns?
Vanilla is used as a pick-me-up! It is highly fragrant and exotic – delicious as well for sweetening without sugar.  Chocolate tastes wonderful and the darker it is, the more your body is given a real iron boost!  Chocolate makes you feel good but don’t over-eat!

Don’t forget that honey has medicinal and healing properties. Mixed with lemon and water, it can relieve sore throats. It is a wonderfully natural sweetener alternative

 Ingredients Serves 12

80 g raisins/sultanas/chocolate chips
80 g caster sugar
220 g self raising flour
80 g butter
2 tbsp milk
1 egg
Few drops vanilla essence


  1. Preheat the oven to 180C, grease a baking tray.
  2. In a large mixing bowl, rub the flour with the butter until the mixture looks like fine breadcrumbs
  3. Add the sugar, fruit to the flour and mix with a fork.
  4. Break the egg into a cup and beat with a fork, then add vanilla essence
  5. Make a well in dry mixture and add an egg.
  6. Mix well until mixture becomes firm enough to shape but not dry. Add a little milk if too dry.
  7. Scoop tablespoon sized mounds on the baking tray, leaving them in rough chunks.
  8. Bake 12-15 minutes or until golden brown. Cool on wire tray and eat!

Alternatives to gluten, dairy, egg and sugar:

Gluten Free chocolate chips
Date syrup or honey to taste
Gluten Free self raising flour
Dairy-free Sunflower spread
Or Dairy-free Soya spread
Soya / rice milk
Egg alternative ideas:
1 tbsp ground flaxseed soaked in 3 tbsp water or ¼ cup pureed fruit (per egg)


Brownies – Quick and Easy

What’s special about  these Brownies?

When only something chocolatey will do, these Brownies are just what you need.  Bake a batch and sit back and relax!  Nuts , like seeds are full of nutrients and healthy, good fat, but don’t eat too many!  Small handfuls as snacks are fine!  Raisins are great to chew on and are high in heart-protecting  potassium!

Ingredients        Serves 6-8

225 g granulated sugar
85 g self raising flour
2 tbsp creamy milk
115 g butter melted
2 eggs
½ teaspoon salt
43 g cocoa
(Chopped nuts, raisins and flavourings
of your choice optional)


  1. Stir together sugar, cocoa, flour and salt.
  2. Beat eggs and milk.  Add to the dry mixture with the melted butter.
  3. Stir in extras (if being added)
  4. Pour into a greased and lined rectangular tin (about 20 x 30cm).
  5. Bake for 25 -30 minutes at 180C.
  6. Cool and cut into squares.

Alternatives to gluten, dairy, egg and sugar:

Date syrup or honey to taste
GF self raising flour
Soya milk, soya cream or rice milk
Dairy free Sunflower spread or Dairy free soya spread
Egg alternative ideas:
1 tbsp ground flaxseed soaked in 3 tbsp water or ¼ cup pureed fruit (per egg)

Cinnamon Cake with Baked Pears and Blackberries

What’s special about this cake?

Ground cinnamon is great tasting in desserts.  The aroma of cinnamon is sweet, exotic and fragrant, just as its taste is sweet and warm.  Blackberries are rich in Vitamin C, which helps our bodies to absorb iron.  Pears are especially good at sweetening foods without adding extra sugar.  A great source of Vitamin C as well!

Ingredients        Serves 6
110 g butter
110 g soft brown sugar
110 g self raising flour
2 eggs
1 ½ teaspoon cinnamon
4 almost ripe pears
110 g blackberries
Icing sugar


  1. Put the butter and brown sugar into a bowl and beat them together.
  2. Add eggs, one at a time and beat in.  Add the flour, cinnamon and fold them into the mixture.
  3. Peel, halve and core the pears.  Sprinkle the blackberries with icing sugar.
  4. Pack the core space in each piece of pear with a few blackberries.
  5. Grease a 20cm diameter loose bottom cake tin.  Arrange the pear halves in cake tin in a circle, spoon the cake mixture in between them and smooth the surface, stud gaps between pears with the remaining berries.
  6. Bake at 170C for 30-45 minutes or until firm to touch.
  7. Dust with icing sugar and serve warm or cold with ice-cream or cream.

Alternatives to gluten, dairy, egg and sugar:
Dairy-free Sunflower spread
Or Dairy-free Soya spread
Date syrup or honey to taste
GF self raising flour
Egg alternative ideas:
1 tbsp ground flaxseed soaked in 3 tbsp water or ¼ cup pureed fruit (per egg)
As an alternative to icing sugar, use a light sprinkle of Xylitol.
Use soya cream to serve!