Today is the last day of World Breastfeeding Week…I’ve been watching some of my clever blogging friends write amazing insightful posts about breastfeeding, and didn’t think I had anything new to offer, but tonight I decided I’d like to share my sometimes wonderful, sometimes troubled, sometimes heartbreaking journey of breastfeeding my three beautiful girls, all with an array of food allergies and associated health challenges.
The awesome team at My Food Allergy Friends have come out with another book in the ‘Thai’ series…if you haven’t come across these before, they are brilliant books about a lovely boy Thai who manages his allergies in preschool. My kids absolutely love them and proudly take them to preschool or school occasionally.
Gluten Free Cornflake Crusted Chicken
This Gluten Free Cornflake Crusted Chicken is super crunchy and is also dairy free, egg free, and nut free. I used Hubbards gluten free cornflakes, but anything crunchy will do! I served it with steamed rice, veges and a spicy soy sauce (granted, the sauce wasn’t a huge hit with the kids haha but I really enjoyed it!)
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!
Dairy and Egg Free Plum and Ginger Cheesecake
You may have seen a pretty delicious looking Plum Cheesecake circulating around social media lately, which has had me drooling…..only catch is, it is absolutely laden with no-go ingredients for our house. So this Dairy and Egg Free Plum and Ginger Cheesecake has been sitting in the back of my mind ready for a remake….we just so happened to have a big BBQ/party to go to this weekend so I had a bit of an experiment. The first attempt was really good, I made it again the next night. It is honestly REALLY yummy! I didn’t tell anyone else at the party that it was allergy-friendly (other than the hosts who know our situation) and had a bit of a laugh to myself as I watched everyone diving into it.
This version features a ginger biscuit base, which can easily be adapted to make this recipe gluten free. I have two children who are fine with wheat and one who absolutely cannot, so I ended up just making it normally then scooping the top section off for my gluten free kid. Obviously if you are dealing with Coeliac Disease or are really concerned with cross contamination this wouldn’t be wise. If I was making this gluten free, I would probably just buy the gluten free ginger biscuits and proceed normally, but if you would rather make the base, there are shortbread recipes on here using gluten free flour which you could just add ginger to.
The middle section is like a cross between a fruit mousse and a chilled cheesecake. It has tofu and Italian meringue made from chickpea brine…don’t let this put you off if you are new to these ingredients….you honestly cannot taste them in the finished product. Then it has a sour jelly topping which kind of ties all the layers together and helps the dessert not taste too sweet.
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 🙂
I’ve loved Sticky Date Pudding since forever and I happened to have some dates leftover from a Wedding Cake I’m making so thought I’d have a bash at making this Dairy, Egg and Nut Free Sticky Date Pudding since my youngest REALLY loves cake. And dates. It went down a treat with some lovely visitors I had today and the two kids that can eat it in my house both love it. The eldest mostly because she has some weird infatuation with anything caramel.
After reviewing other boxes for My Food Bag, I was really interested to hear about the new Bargain Box so I was excited to do this Bargain Box Review to see what the meals were like and how they would fit with an allergy family 🙂 I hope it’s helpful for you all too!
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!