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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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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Dairy and Egg Free Tropical Fruit Crepes

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desserts | June 25, 2016 | By

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.

Dairy and Egg Free Tropical Fruit Crepes

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Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies

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baking | June 22, 2016 | By

These Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies are the result of me having a wee play around with Aquafaba (chickpea brine for those yet to discover this incredible egg-replacer!)…up until now, I’ve just left eggs out and shifted the other ingredients around a bit….but adding it really did make for a pretty incredible cookie experience! I very nearly didn’t bother cooking them haha as the raw dough was pretty out-of-this-world. If you have nut allergies, you can easily replace the nuts with something like dried apricots or cranberries. If you are gluten-free, just use any gluten free flour mix that works for you…I made some nut free and with cassava flour (my daughter is allergic to all the gf flour mixes, but can tolerate cassava flour) instead and they worked just fine.
Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies

Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies
Yields 16
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Print
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
335 calories
41 g
0 g
18 g
4 g
4 g
69 g
46 g
22 g
0 g
12 g
Nutrition Facts
Serving Size
69g
Yields
16
Amount Per Serving
Calories 335
Calories from Fat 161
% Daily Value *
Total Fat 18g
28%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 46mg
2%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
9%
Sugars 22g
Protein 4g
Vitamin A
9%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g dairy free margarine (I used Sunrise)
  2. 1 cup brown sugar
  3. 1 teaspoon vanilla
  4. 1/4 cup maple syrup
  5. 2T golden syrup
  6. 300g plain flour
  7. 1/4 teaspoon salt
  8. 1 teaspoon baking powder
  9. 180g chopped dairy free chocolate (I used Whittakers)
  10. 110g roughly chopped pecans
  11. 3 Tablespoons brine from a tin of chickpeas (you can freeze any leftovers)
Instructions
  1. 1. Beat the sugar, margarine and vanilla in a cake mixer until creamy (about 4 minutes on high).
  2. 2. Add the maple and golden syrup and beat for a further 3 minutes.
  3. 3. Add the chickpea brine and beat in well.
  4. 4. Sieve the flour, salt and baking powder together.
  5. 5. Add the flour, nuts and pecans to the mix and mix in quickly. Don't over mix or the cookies will be tough and chewy.
  6. 6. Place large spoonfuls on a tray (I dont squash them but you can if you want a flatter biscuit) and bake them at 175 degrees Celsius until golden brown. Mine took 12 minutes.
beta
calories
335
fat
18g
protein
4g
carbs
41g
more
Fun With Allergy Kids http://allergykids.co.nz/
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Allergy Friendly Coconut Caramel Marshmallow Bars

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baking | June 12, 2016 | By

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!

Allergy Friendly Coconut Caramel Marshmallow Bars

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Allergy Free Banoffee Pie

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desserts | June 10, 2016 | By

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!  

Allergy Free Banoffee Pie

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.

IMG_6835

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Hubbards New Muesli and Porridge Review

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Reviews | June 8, 2016 | By

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 🙂  

Hubbards New Muesli and Porridge Review

Obviously, my one-year-old thought they were pretty yum too:

Hubbards New Muesli and Porridge Review

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Dairy and Egg Free Caramel Muesli Slice

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baking | June 6, 2016 | By

This Dairy and Egg Free Caramel Muesli Slice came about from a review I was doing for Hubbards porridges and muesli’s..(I know…perks of the job!!!)…and was very last minute, but it honestly tastes AMAZING!  I did add ground almonds since the muesli had almonds in anyway, but you could easily make it nut free by substituting the almonds with plain flour and using a nut free muesli.  

Note: I was given muesli from Hubbards and coconut oil from VCO Natural to use as I wish…but having said that, I wouldn’t use them on my personal blog if I didn’t feel they were quality products and I am always honest in my reviews.  Feel free to substitute these for products you prefer or have on hand.

dairy and egg free caramel muesli slice

Dairy and Egg Free Caramel Muesli Slice

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Mega Allergy Friendly Giveaway, Round Two

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Food and recipes | June 6, 2016 | By

Welcome to our Mega Allergy Friendly Giveaway, Round Two…the last one was super popular and I know you wont be disappointed with the lineup of goodies I’ve organised for you all!  Massive thanks again to the incredibly generous businesses who have donated items.  I’m sure it goes without saying, but please do check labels and websites, and make an informed decision about whether it is ok for your family…and pass it on to somebody if it doesn’t 🙂    If you do end up winning something, I’m sure they’d really appreciate your feedback on the products.  I’ve started loading all the things up for grabs below, some things will still be added as they arrive and others may be shifted around a bit when I get the delivery….but I’m sure you will agree, there is a lot to be excited about!  SO how does it work?  How can you win…I know that’s what you want to know!  Entry is open right underneath here for 2 weeks 🙂  Then  go back to the official Facebook post pinned at the top and tell me 2 things: where in NZ you are from (this is important as I will be drawing a Christchurch prize as I have some fresh products) and what product(s) you would most like to win!  I will be drawing a major prize and 3 smaller prizes to share some of the love around.  Whoop!    And of course, please share the love around by spreading the word!

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