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!
- 250g dairy free margarine
- 125g icing sugar
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 2 teaspoons brine from a tin of chickpeas
- 350g gluten free flour (I used 100g coconut flour, 100g rice flour, 150g cassava flour)
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- 100g chickpea brine
- 200g sugar
- 200g dairy free margarine
- 200g sugar
- 290g lemon juice
- zest of 3 lemons
- 80g gluten free cornflour
- 1 tin coconut cream, refrigerated overnight
- 80g coconut
- 1. Cream the margarine, icing sugar, zest and vanilla together for about 4 minutes.
- 2. Beat in the chickpea brine.
- 3. Sift the dry ingredients then add to the margarine mix. Beat until just combined.
- 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.
- 1. Place the chickpea brine in the cake mixer and start whisking at full speed.
- 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. 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. Place the lemon zest, juice, margarine and second measure of sugar in a pot and bring to the boil.
- 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. In a separate bowl, scoop off the fatty part of the coconut cream and whisk until thick like whipped cream.
- 7. Split the chickpea brine meringue mix in half, reserving half for the topping.
- 8. Fold 1/3 of the remaining meringue mix into the lemon mixture, whisk until combined. Gently fold in the remanding meringue.
- 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.
- 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.
- Leave to cool in the refrigerator for at least 2 hours (preferably overnight) before slicing into squares.
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!
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.
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 🙂
- 1 tin chickpeas in brine
- 2/3 cup sugar
- 1/4 cup coconut oil
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 jar chickpeas in brine (alternatively, use 140g egg white)
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 280g white sugar
- 1 jar sour cherries in syrup
- 1 tin coconut cream, refrigerated overnight
- 1 T icing sugar
- extra chocolate and cherries for decorating
- 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. Gradually add the sugar and whisk for a further 4 minutes.
- 3. Melt the coconut oil.
- 4. Sieve the flour and cocoa powder together. (I do this three times usually)
- 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. Spread onto a flat tray lined with baking paper.
- 7. Bake at 180 degrees until just cooked, about 6 minutes.
- 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.
- 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. 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. Place the tofu in a food processor and blend until very smooth.
- 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. 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. 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.
- 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.
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 🙂
These Dairy and Egg Free Tropical Fruit Crepes use Annies fruit pieces, but you could easily substitute any fruit you want, such as raspberries, strawberries or roasted stone fruit. It does contain soy in the mousse, but it would be fine with just whipped cream or coconut cream if you have soy allergies.
These Allergy Friendly Coconut Caramel Marshmallow Bars taste as good as any chocolate bar on the market I swear (just need a chocolate factory now haha) but are dairy free, egg free, gluten free and nut free 🙂 They are not even especially difficult to make and keep for ages in the fridge!
This Allergy Free Banoffee Pie is dairy free, egg free, nut free, gluten free and soy free. And coincidentally incredibly delicious. It also happens to be super sweet and rich so not for the faint-hearted!
It features layers of a sticky, oozy, delicious caramel made from coconut condensed milk, vanilla whipped coconut cream, shaved chocolate, bananas and a gluten free coconut crumb. It is also ridiculously easy to make and can be made in advance 🙂 Big thanks to VCO Natural for the coconut oil I used in this recipe.
Hubbards New Muesli and Porridge Review
I was lucky enough to be asked to review Hubbards new Muesli’s and Porridges….what a crazy tough job haha. I was given 4 new yummy ones to try:
*Blueberry and Apple Creamy Porridge
*Coconut Currants and Cinnamon Creamy Porridge
*No Added Sugar Fig and Apple Muesli
*No Added Sugar Date and Almond Muesli
If you don’t want to read the whole review….basically they were so yummy I went out and bought a new flavour today: Pecan, Date and Maple and I’m excited to try that one too 🙂
Obviously, my one-year-old thought they were pretty yum too: