Crispy Roasted Pork Belly with Orange Caramel Sauce

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dinner | August 25, 2016 | By

Anyone who knows me well knows I am a mad lover of anything crispy pork belly….I served this Crispy Roasted Pork Belly with Orange Caramel Sauce alongside rice and an Asian style salad courtesy of some amazing organic vegetables and fruit I was given by Just Organic to review.  The zinginess of the salad is a really good match for the fat in the pork, and I love all the different textures 🙂 This is dairy, egg, nut and gluten free and can easily be adapted to be soy free too.

Crispy Roasted Pork Belly with Orange Caramel Sauce

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Lemon Chicken Salad with Basil Dressing

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salads | August 24, 2016 | By

This Lemon Chicken Salad with Basil Dressing was basically a throwing together of a bunch of yummy
goodies I was given by Just Organic to review…everything was so fresh and amazing, I didn’t want to do too much to it!  I was also given some mung beans which I sprouted with my 4 year old daughter…this is a really fun activity for preschoolers and we didn’t need to wait too long!  They were ready to eat in 3 days 🙂

Lemon Chicken Salad with Basil Dressing

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Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue ‘Pie’

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desserts | August 23, 2016 | By

This Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue ‘Pie’ came about because I was kind enough to be given some amazing organic goodies with fruit and vegetables from Just Organic here in Christchurch, New Zealand (don’t worry…they deliver nationwide) to review, and I was completely inspired by the intense taste of the fruit.  It sounds so corny, but I think there is just something about fruit and vegetables that have come from a place of love…they honestly do taste better!

Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue 'Pie'

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DIY Coconut Condensed Milk

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baking | August 1, 2016 | By

So, it’s no secret I love coconut condensed milk…it’s pretty much the most exciting thing I’ve discovered this century haha, but I have had HEAPS of people asking me how to make it as they have found it hard to source: so this is for all of you…my DIY Coconut Condensed Milk!  I’m obviously not the first person that has done this, but I’d rather recommend a recipe I’ve tried and tested myself 🙂

DIY Coconut Condensed Milk

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Dairy and Egg Free Oreo Cupcakes

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baking | July 26, 2016 | By

These Dairy and Egg Free Oreo Cupcakes are pretty much a marriage of all the things I love best haha!  How could you possibly go wrong with rich chocolate cupcakes, Oreo cookies and an almost-cream-cheese-icing with even more Oreo’s in it?  I’ve taken the old chocolate with vinegar cake recipe and given it a facelift for these as I find the taste a bit boring and not nearly chocolatey-enough for me.  I am really happy with the result..still really moist but actually tastes like chocolate!  

*note: My wheat-ok kids are ok with Oreo’s but my understanding is they are made on a line with other ingredients which may be an issue for some….my tree nut anaphylactic can’t eat wheat either so we haven’t tried these with her.  So obviously, make an informed choice.

Dairy and Egg Free Oreo Cupcakes

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Gluten, Egg, Nut and Dairy Free Lemon Bars

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baking | July 18, 2016 | By

These Gluten, Egg, Nut and Dairy Free Lemon Bars have a Gluten Free Shortbread Base with a super lemony filling and crunchy coconut macaroon topping.  I absolutely love pretty much anything lemon, especially lemon curd and these definitely don’t disappoint!  

Gluten, Egg, Nut and Dairy Free Lemon Bars

 

Gluten, Egg, Nut and Dairy Free Lemon Bars

Gluten, Egg, Nut and Dairy Free Lemon Bars
Serves 12
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
638 calories
83 g
0 g
33 g
6 g
7 g
160 g
137 g
48 g
0 g
25 g
Nutrition Facts
Serving Size
160g
Servings
12
Amount Per Serving
Calories 638
Calories from Fat 296
% Daily Value *
Total Fat 33g
51%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 14g
Cholesterol 0mg
0%
Sodium 137mg
6%
Total Carbohydrates 83g
28%
Dietary Fiber 4g
16%
Sugars 48g
Protein 6g
Vitamin A
27%
Vitamin C
16%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 250g dairy free margarine
  2. 125g icing sugar
  3. 2 lemons, zested
  4. 1 teaspoon vanilla extract
  5. 2 teaspoons brine from a tin of chickpeas
  6. 350g gluten free flour (I used 100g coconut flour, 100g rice flour, 150g cassava flour)
  7. 1 teaspoon gluten free baking powder
  8. 1/2 teaspoon salt
Lemon filling
  1. 100g chickpea brine
  2. 200g sugar
  3. 200g dairy free margarine
  4. 200g sugar
  5. 290g lemon juice
  6. zest of 3 lemons
  7. 80g gluten free cornflour
  8. 1 tin coconut cream, refrigerated overnight
Topping
  1. 80g coconut
Base
  1. 1. Cream the margarine, icing sugar, zest and vanilla together for about 4 minutes.
  2. 2. Beat in the chickpea brine.
  3. 3. Sift the dry ingredients then add to the margarine mix. Beat until just combined.
  4. 4. Press into a square tin lined with baking paper and bake at 175 degrees Celsius for approximately 10 minutes. It should be a light golden brown but not too crunchy.
Filling
  1. 1. Place the chickpea brine in the cake mixer and start whisking at full speed.
  2. 2. Place the first measure of sugar in a pot with 1/4 cup water. Bring to the boil quickly and boil for 2 minutes. Remove from the heat and cool for 2 minutes.
  3. 3. Slowly drizzle the hot syrup down the inside of the bowl whisking the brine. (It should be white and fluffy before you start doing this). Keep whisking until the mixture is cool, white and thick (this takes at least 10 minutes).
  4. 4. Place the lemon zest, juice, margarine and second measure of sugar in a pot and bring to the boil.
  5. 5. Mix the cornflour to a paste with a bit of water. Pour into the pot with the lemon mixture while whisking continuously. Leave to cool, but give it a whisk every 5 minutes or so to prevent a firm skin developing.
  6. 6. In a separate bowl, scoop off the fatty part of the coconut cream and whisk until thick like whipped cream.
  7. 7. Split the chickpea brine meringue mix in half, reserving half for the topping.
  8. 8. Fold 1/3 of the remaining meringue mix into the lemon mixture, whisk until combined. Gently fold in the remanding meringue.
  9. 9. Fold in the whipped coconut cream then pour over the base. (You may not need all the mixture, but it can be kept in the fridge for a week to serve with ice-cream or meringues...or by the spoonful if you are anything like me!) It should be about 4 cm thick but it doesn't really matter.
Topping
  1. Fold the coconut into the remaining chickpea meringue mix. Pour over the lemon filling and smooth the top. Place under a grill in the oven (not too high) and cook until the top is golden brown.
  2. Leave to cool in the refrigerator for at least 2 hours (preferably overnight) before slicing into squares.
beta
calories
638
fat
33g
protein
6g
carbs
83g
more
Fun With Allergy Kids http://allergykids.co.nz/
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Egg and Dairy Free Potato Salad

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salads | July 9, 2016 | By

This Vegan Egg and Dairy Free Potato Salad is also soy, gluten and nut free but tastes amazing!

I’m pretty much in love with all things Aquafaba (chickpea brine for those new to this amazing egg substitute) at the moment and I’m having an awesome time playing around with all the different things I can make with it. One of things my eldest daughter loves and hates having to miss out on is mayonnaise so after hearing this goody can be made with aquafaba, I just had to give it a go. Well technically, I had a lightbulb moment the other day that I could make mayo and hollandaise type things with it, only to find out 2 days later somebody else had beaten me to the idea! I also happened to still have new potatoes (obviously not new anymore haha, but they started off that way!) in my fridge from our Summer harvest, so thought I’d see how it went in a potato salad. Pretty good is the answer! I actually can’t really tell the difference between this and mayo made from egg at all, and good news, my daughter just loves it. Miss 4 flatly refuses to try it so no idea about her!
Egg and Dairy Free Potato Salad
File 10-07-16 11 02 36

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Dairy and Egg Free Red Velvet Cupcakes

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baking | July 6, 2016 | By

I have avoided making Dairy and Egg Free Red Velvet Cupcakes up until now as they just aren’t the same without that amazing cream cheese icing..which I love so much, it just doesn’t love me unfortunately! Then I was having a play around with making a substitute icing, and after several attempts, I’m pretty sure I have found one that is about as close as I am ever going to get.  It’s obviously not exactly the same but I reckon it’s very close and pretty good!  So now I’m dreaming up all those delicious recipes I’ve been avoiding that are so much better with cream cheese icing…so stay close because I’ve got a few goodies coming up over the next week or so 🙂 

These Dairy and Egg Free Red Velvet Cupcakes are also nut free and can be made gluten free by substituting a gluten free mix.  When I make it gluten free, I use a combination of rice, coconut, cassava, and quinoa flour as my daughter can’t tolerate regular gf mixes.  I also use slightly less.  If you cannot tolerate chickpeas for the brine, just omit the brine and add an extra teaspoon of egg replacer. If you are soy free, you can omit the tofu or use a buttercream style icing instead.  

Dairy and Egg Free Red Velvet Cupcakes

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Egg and Dairy Free Black Forest Roulade

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desserts | June 30, 2016 | By

This Egg and Dairy Free Black Forest Roulade is also Vegan and Nut Free and contains an option for making it gluten free at the bottom of this post 🙂
You may have noticed already, but chocolate and cherries are pretty much my favourite combination ever…so this Egg and Dairy Free Black Forest Roulade was really just another excuse to make something yummy and a bit naughty to indulge in!  In my defence, I did take some in to the teachers at school who had two days of student-led interviews 🙂  I also really love taking classic dishes and making them a bit more allergy friendly in some way and changing them up a bit….I think Black Forest Cake was one of my first dishes I made before being a proper chef so I have fond memories of it now 🙂  I’ve changed it a bit by adding chocolate mousse to the inside as I’m a die-hard chocolate lover!  I also used freeze dried cherries from Fresh As on the top (I’m pretty much addicted to their freeze dried fruit..and I found this at New World the other day so was the perfect excuse to open it) but you could just use the sour cherries in juice 🙂

Egg and Dairy Free Black Forest Roulade

Egg and Dairy Free Black Forest Roulade
Serves 8
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Print
Prep Time
1 hr
Cook Time
10 min
Prep Time
1 hr
Cook Time
10 min
526 calories
85 g
1 g
19 g
9 g
11 g
144 g
7 g
69 g
0 g
3 g
Nutrition Facts
Serving Size
144g
Servings
8
Amount Per Serving
Calories 526
Calories from Fat 164
% Daily Value *
Total Fat 19g
29%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 7mg
0%
Total Carbohydrates 85g
28%
Dietary Fiber 4g
17%
Sugars 69g
Protein 9g
Vitamin A
2%
Vitamin C
0%
Calcium
27%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sponge
  1. 1 tin chickpeas in brine
  2. 2/3 cup sugar
  3. 1/4 cup coconut oil
  4. 3/4 cup flour
  5. 1/4 cup cocoa powder
Mousse
  1. 1 jar chickpeas in brine (alternatively, use 140g egg white)
  2. 1x 300g pack of FIRM tofu
  3. 1 tin coconut cream, refrigerated for at least 24 hours
  4. 250 g melted dairy free chocolate
  5. 280g white sugar
  6. 1 jar sour cherries in syrup
  7. 1 tin coconut cream, refrigerated overnight
  8. 1 T icing sugar
  9. extra chocolate and cherries for decorating
Sponge
  1. 1. Drain the liquid from the chickpeas (you can freeze the chickpeas for use later) and place in a cake mixer. Whisk at high speed until thick, fluffy and white.
  2. 2. Gradually add the sugar and whisk for a further 4 minutes.
  3. 3. Melt the coconut oil.
  4. 4. Sieve the flour and cocoa powder together. (I do this three times usually)
  5. 5. Add the flour mix in 3 batches, as lightly as possible! I use my hands to fold it in really gently. It doesn't need to be fully incorporated before adding the next batch. The mix will collapse if you are too heavy handed with it. When you add the third batch of flour, add the coconut oil at the same time.
  6. 6. Spread onto a flat tray lined with baking paper.
  7. 7. Bake at 180 degrees until just cooked, about 6 minutes.
  8. 8. Lay some baking paper out on the bench, sprinkle with a bit of sugar and tip the cake over onto it. Remove the paper it is attached to straight away and cover with a clean tea towel.
Mousse
  1. 1. Cut the tofu roughly and place in a strainer over a bowl. Leave to dry out at room temperature for 2 hours at least. This helps achieve a smooth consistency.
  2. 2. Scoop the thick part of both tins of coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream. Split in half, reserving one half for assembling the roll. Refrigerate until ready to use.
  3. 3. Place the tofu in a food processor and blend until very smooth.
  4. 4. Strain the brine off the can of chickpeas (reserve the chickpeas for salads) and place in the bowl of a cake mixer on high speed. Simultaneously put the sugar in a pot with 1/4 cup water and bring to the boil. Boil for another 2 minutes.
  5. 5. When the chickpea liquid (this is called aquafaba) is thick and white, slowly pour in the hot sugar syrup. Keep beating until cool, shiny and very white (about 10 minutes). Split the mix in half and reserve one half for another use. I bake mine into meringues at 50 degrees Celsius for 2 hours. (you can try to make half, but my cake mixer bowl doesn't whisk a half mix properly)
  6. 6. Place a spoonful of the chickpea mix into the melted chocolate and whisk quickly. Whisk together the chocolate, the tofu, the cream and the remaining chickpea mix as quickly, but gently, as possible.
To assemble
  1. Spread the chocolate mousse over the sponge followed by a layer of whipped coconut cream. Add cherries to the edge closest to you (this will end up in the middle). Roll up tightly, wrap in the baking paper and refrigerate for at least an hour. Cover the roll in chocolate mousse and the whipped coconut cream, then decorate with chocolate shavings and cherries.
beta
calories
526
fat
19g
protein
9g
carbs
85g
more
Fun With Allergy Kids http://allergykids.co.nz/

Note: This vegan Egg and Dairy Free Black Forest Roulade can also be made gluten free by substituting a gluten free flour mix for the plain flour in the sponge. I have done this and I use a combination of quinoa flour, cassava flour, green banana, rice flour and coconut flour. My daughter is allergic to standard gf mixes which is why I use this combination but I’m pretty sure any combination would work fine 🙂

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Dried Fruit, Pecan and Chocolate Chip Biscuits

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baking | June 25, 2016 | By

These Dried Fruit, Pecan and Chocolate Chip Biscuits are egg and dairy free and use Annies dried fruit pieces (I used the berry ones), but you could easily substitute dried cranberries or raisins.  I have also made them gluten free by directly substituting the flour for cassava flour (one of the few flours my daughter can tolerate); you could use any gf flour mix that works for your family.  

Dried Fruit, Pecan and Chocolate Chip Biscuits

 

Dried Fruit, Pecan and Chocolate Chip Biscuits

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