Chocolate Rhubarb Tart

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baking | May 6, 2017 | By

Chocolate Rhubarb Tart

Dairy free and Egg  free

I absolutely love the Hunter Gatherer Gourmet mixes and I was lucky enough to get one of the chocolate ones at the Food Show recently which had been sitting in my pantry waiting for inspiration to hit me.  A dear friend also popped a box of freshly cut rhubarb from her garden (love gardening foodie friends!!!) and was coming over for a playdate so I thought I’d try to pair the two together even though chocolate and rhubarb is a slightly weird combination??  So I created this Chocolate Rhubarb Tart and it was really good! If you can’t get the baking mix or it doesn’t fit with your allergies, you can substitute any brownie mix that works for you.

 

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Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

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baking, desserts | April 3, 2017 | By

Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

These Dairy, Egg and Gluten Free Chocolate Strawberry Brownies were made using the super yummy chocolate mix from Hunter Gatherer Gourmet, but I have included a recipe for my own chocolate brownies (recipe here) if you aren’t able to source this or can’t tolerate nuts.  It is layered up with a soft strawberry flavoured ‘cream’.  It does set firm in the fridge if you want a more structured look, but I love the soft, gloopy, chocolate-strawberry mish-mash.

Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

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Raspberry Jelly and Marshmallow Chocolates

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baking | March 31, 2017 | By

Raspberry Jelly and Marshmallow Chocolates

These Raspberry Jelly and Marshmallow Chocolates are dairy free, egg free, nut free, gluten free. If you need to avoid soy, they are soy free without the chocolate covering and make a very nice slice.  They do take a wee bit of time to do, but definitely worth the challenge!

Raspberry Jelly and Marshmallow Chocolates

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Egg, dairy, gluten and nut free peppermint thins

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Christmas, baking | January 20, 2017 | By

Egg, dairy, gluten and nut free peppermint thins

We usually make these Egg, dairy, gluten and nut free peppermint thins as part of our Christmas presents to teachers as I think they are a really lovely gift….you really wouldn’t know it was an ‘adapted-for-allergies’ version!  My 9 year old has always loved making wee presents for her extended family so she asked if we could make these for her Grandparents the other day.  I had a ton of requests for the recipe after I shared a pic on Instagram, so here goes!  We hope you all love them too 🙂

Egg, dairy, gluten and nut free peppermint thins

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Dairy and Egg Free Lolly Cake Cheesecake

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baking | December 3, 2016 | By

You may have seen a Facebook video circulating around for a particularly naughty but yummy looking dessert…I did, and have come up with this Dairy and Egg Free Lolly Cake Cheesecake as a pretty awesome substitute 🙂  It has a lolly cake base: for those new to this amazing New Zealand birthday party food tradition, this is generally sweetened condensed milk, butter, crushed biscuits and Eskimo lollies (a sort of chewy marshmallow confectionery): obviously not a very allergy friendly snack!  I’ve made a few substitutions to make it egg and dairy free.  If you need it gluten free as well, use gluten free biscuits and safe marshmallows.  If you can’t find Eskimos, any sort of chewy marshmallow will do.

Dairy and Egg Free Lolly Cake Cheesecake

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Dairy and Egg Free Chocolate Peppermint Slice

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baking | November 5, 2016 | By

This Dairy and Egg Free Chocolate Peppermint Slice is ridiculously easy to make and perfect for adding a special treat to the kids lunch boxes 🙂 It’s also nut free and would be very easy to adapt to be gluten free by substituting a gluten free flour mix (I use a bit less).

Dairy and Egg Free Chocolate Peppermint Slice

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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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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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