Gluten Free Cornflake Crusted Chicken

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dinner | April 6, 2017 | By

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!)

Gluten Free Cornflake Crusted Chicken

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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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Dairy and Egg Free Plum and Ginger Cheesecake

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desserts | February 19, 2017 | By

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.  

Dairy and Egg Free Plum and Ginger Cheesecake

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.

Dairy and Egg Free Plum and Ginger Cheesecake

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.  

Dairy and Egg Free Plum and Ginger Cheesecake

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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, Egg and Nut Free Sticky Date Pudding

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desserts | January 8, 2017 | By

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.

Dairy, Egg and Nut Free Sticky Date Pudding

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Bargain Box Review

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Reviews | September 5, 2016 | By

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!

Bargain Box Review

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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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Print
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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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.

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Vegan Chocolate Cherry Mousse Cake

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desserts | May 19, 2016 | By

This Vegan Chocolate Cherry Mousse Cake is dairy free, gluten free, egg free and nut free, but definitely not flavour free!  I love the combo of chocolate and cherries, and the crunchy gluten free base just makes it even better 🙂  It is pretty rich though, which is all good for me, but others may just want a very small slice!

vegan chocolate cherry mousse cake

Vegan Chocolate Cherry Mousse Cake
Serves 12
Gluten Free, Dairy Free, Egg Free, Nut Free
Write a review
Print
Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
530 calories
82 g
1 g
19 g
8 g
12 g
166 g
9 g
52 g
0 g
2 g
Nutrition Facts
Serving Size
166g
Servings
12
Amount Per Serving
Calories 530
Calories from Fat 170
% Daily Value *
Total Fat 19g
30%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 9mg
0%
Total Carbohydrates 82g
27%
Dietary Fiber 4g
15%
Sugars 52g
Protein 8g
Vitamin A
9%
Vitamin C
5%
Calcium
20%
Iron
15%
* 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. 1 cup shredded coconut, toasted
  2. 1 1/2 cups Gluten Free rice bubbles/crispies
  3. 2 T coconut oil
  4. 130g dairy free chocolate (I use Whittakers)
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
Cherry filling
  1. 1x 340g jar sour morello cherries
  2. 1/4 cup sugar
  3. 1 heaped teaspoon gluten free cornflour
  4. 2 T brandy if desired
ganache topping
  1. 125g coconut cream/milk substitute
  2. 125g chopped dairy free chocolate
Base
  1. 1. Melt the coconut oil and chocolate together.
  2. 2. Mix all the ingredients together then place in a round spring form tin lined with baking paper. Refrigerate until set.
Cherries
  1. 1. Drain the liquid off the cherries and place into a pot with the sugar. Bring to the boil and cook for a further 5 minutes. It should be starting to look quite syrupy. If not, cook for another few minutes.
  2. 2. Mix the cornflour with 2 T cold water. Whisk into the boiling syrup and stir well.
  3. 3. Add the cherries to the syrup and boil for another 2 minutes. Cool completely.
Filling
  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 the coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream. 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.
  7. 7. Pour half the mix over the base. Make an indentation in the middle and place the cherries over the top. Pour over the remaining mix and smooth over with a spatula. Refrigerate until set.
Ganache topping
  1. 1. Bring the cream/milk to the boil and pour over the chopped chocolate. Cover with cling film for 2 minutes, then whisk until it comes together.
  2. 2. Pour over the filling and spread with a palette knife or spatula. Refrigerate until ready to serve.
beta
calories
530
fat
19g
protein
8g
carbs
82g
more
Fun With Allergy Kids http://allergykids.co.nz/
blended tofu

blended tofu

aquafaba

aquafaba ready for using

whipped coconut cream

vegan chocolate cherry mousse cake

adding cherries to the mousse

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