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Something different from the Highlands and Islands Team!

One of the things which is slightly odd about our group is that all but one or two of the agents and adult helpers are on special diets, and it can certainly make for an interesting time when we all meet!

We want to encourage people not to see our needs as difficult or troublesome and the agents thought that the best way to do this would be to submit some of our favourite tea time recipies for you to try.



  • 3 eggs
  • 160g gluten free self-raising flour
  • 150g sunflour spread
  • 150g sugar
  • Vanilla, preferably extract of pod

Pre-heat oven to 180 degrees C for cup cakes and muffins or 150 degrees C for a large cake. (Make sure the trays are lined/greased appropriately).

  1. Add butter and sift flour into bowl
  2. Cream the butter and sugar and make a small 17th-april-2010-0262well in the centre
  3. Whisk the eggs and add to the bowl, a little at a time
  4. Sift in the flour and mix in
  5. Add Vanilla and mix until happy with taste and texture
  6. Add to trays and bake in oven until cooked through and golden brown (Approximately 12-15 mins for cakes, 15-20 mins for muffins and 1 ½-2 hours for a large cake.)
  7. Cool on a wire rack for at least 15 mins and will keep for 2-3 days in a airtight container.

Optional Extras at Step 5:

  1. 2 table spoons of Coco powder
  2. A handful of dark chocolate chips (no milk if necessary)
  3. Cinnamon and ginger for a spicy warmth in the winter

It’s gluten, wheat, soya and dairy free!!!

Drop scones


  • 200g of gluten free self-raising flour
  • 50g of caster sugar
  • 1 egg, beaten
  • Aprox 200-225ml of soya milk
  1. Sift in flour and sugar stir
  2. Whisk the egg
  3. Make a well in the center and add the egg
  4. Stir in milk gradually until creamy
  5. Heat griddle and if possible do not grease
  6. Cook as pancakes
  7. Place on a plate wrapped in a towel (as shown above)

Best consumed on the day it’s cooked but can be eaten the day after if toasted. Can use ordinary or rice milk if necessary.

Sponge Cake


  • 225g of softened butter/Soya butter/Sunflower Spread
  • 225g of Sugar
  • 225g of Gluten-free Self-raising flour
  • 4 eggs

Preheat oven to 180 decrease C.

  1. Line two 15cm (6 inch) cake tins with greaseproof paper
  2. Separate the egg yolks from the egg whites
  3. Whish the egg whites with approx half of the sugar until it makes soft peaks (like a meringue)
  4. In another bowl, mix the yolks with the flour and the rest of the sugar
  5. Mix the contents of both bowls together and add flavouring (i.e. vanilla extract)
  6. Divide the mix between the 2 cake tins and level off the top
  7. Place the tins in the oven and bake until golden brown and it springs back up when pressed gently (approx 20 mins)
  8. Once out of the oven wait 5-10 mins before removing from tins and placing on a wire rack to cool

Will last for 2-3 days but is best consumed on the day it’s baked if for no other reason than to ensure you all get a piece!

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