Dairyfree and Eggfree Ginger and Apricot Slice
If you have been following along on Instagram and Facebook, you’ll know that I have a crazy busy year coming up now starting my internship, so at the moment it’s project: Get Organised. So Miss 12 who is a great help and wonderful cook has been doing some baking to put away in the freezer so the three girls can make their own lunches in the morning. We love no-bake slices for baking that children can do themselves, and this Dairyfree and Eggfree Ginger and Apricot Slice is super easy, and popular with all three children. We make ours egg and dairy free, but it is easy to make gluten free as well by using gluten free biscuits (We’ve done it with the Leda Arrowroot biscuits before).
We’ve also used this recipe to make rolled balls at Christmas time to go with our packs of baking we gift the children’s teachers. We just roll it into balls then toss in coconut. It lasts up to two weeks in the fridge or can be frozen for a month or two.
- 1 packet of dairy and egg free biscuits (we use the gingernut biscuits from Countdown)
- 1 cup desiccated coconut
- 1/3 to 1/2 cup crystallised ginger (depending on your ginger preference)
- 1 cup dried apricots
- 1/2 tin coconut condensed milk
- 1 heaped tablespoon dairy free margarine (we use Nuttelex or Olivani)
- 50g dairy free margarine
- 1 teaspoon ground ginger
- 1 1/2 to 2 cups icing sugar (powdered sugar)
- 1/4 cup coconut to sprinkle on the top
- Blitz the biscuits, coconut, dried apricot and crystallised ginger to a semi-fine crumb.
- Melt the margarine and coconut condensed milk together. Pour into the biscuit mix and blitz until combined.
- Press into a tin lined with baking paper. Refrigerate until set, approximately 1 hour.
- For the icing, soften the margarine for 20 seconds in the microwave. Add 1 cup icing sugar and the ground ginger, and whisk well so there are no lumps. Gradually add remaining icing sugar until thick enough to spread with a spatula. Pour over the base then sprinkle with coconut. Refrigerate until icing has set then cut into squares.
- To make gluten free, use gluten free biscuits, either gingernut biscuits or arrowroot style cookie.
Baked Dairy Free Cheesecake
I have really been enjoying Sheese Dairy Free Cheese lately, and have been trying it in all sorts of different forms. I had some eggs to use up as I’m the only one that can eat them in our house, so thought I would try a baked cheesecake. That is definitely one of the things I miss a lot and I’m happy to report that this one really filled the gap! It really didn’t taste much different from a dairy cheesecake at all. I’m not 100% sure, but I think it may be a possibility for those who can tolerate baked egg, although I don’t know if the egg would get hot enough. Feel free to let me know if you have an opinion on that!
Dairy Free Vanilla Sponge
My absolutely favourite Christmas dessert is trifle, and despite making the fanciest of desserts all round the world in my previous job as a pastry chef, that is the one thing I crave every year for Christmas. I never make it any other time, but I definitely enjoy it then and for leftover Xmas breakfast on Boxing Day. But I can never find dairy free sponge for a quick trifle creation, which does irk me a bit! Feel free to let me know where you have found any in New Zealand. But for now, I make it. So I thought I would share the recipe in case anybody else is having the same problem, and can tolerate egg. Incidentally, I have made this egg free before by using chickpea brine, and while it’s not the same, it is definitely edible.
Dairy Free Chocolate Caramel Biscuits
These Dairy Free Chocolate Caramel Biscuits are super easy and a bit of a cheat recipe…but they taste a lot like Toffee Pops! They are dairy, egg, nut and gluten free. So so good. I really only made them because I had a wee bit of caramel left from another recipe and I was thinking of a way to use it up so it didn’t get wasted. GREAT INVENTION. I have played around with dairy free caramel a bit over the last year, and I highly recommend you follow the recipe by making a sugar caramel first then adding the coconut condensed milk. Without this step (i.e., just boiling or baking the condensed milk until caramel), it is very sticky and gooey and hard to work with. It’s still sticky and gooey like this, but it’s GOOD sticky and gooey, and much easier to work with and pleasant to eat. You can also cut it into slices once it’s baked, which I found hard to do before coming across the caramel first step.
Dairy and Egg Free Banana Cake
This Dairy and Egg Free Banana Cake is super easy to put together…we did it in about 5-10 minutes and it doesn’t need a cake mixer (although you can use one if you want). It’s a nice soft cake, tasty with or without icing. We had some with chocolate buttercream but the rest with just a sprinkle of icing sugar. If you want to make it a bit fancier, you can cut in through the middle and fill with whipped coconut cream and bananas, then top with chocolate icing.
Dairy and egg free donuts
This recipe is an adapted version of a New York Times donut recipe with substitutions added by my beautiful friend from Teal Living. Miss 10 actually did most of it herself with a bit of help from me and Miss 3. We used our bread maker machine on the dough setting, but you can easily do it in a cake mixer as well.
Gluten Free Gingerbread House (dairy, egg, nut and gluten free)
Every year one of our Christmas traditions is to make a gingerbread house. This has been challenging to make dairy and egg free as I find they are really not as sturdy as the ones with egg in…but we persevere. When my middle girl came along with her 100 + allergies, we put a house for her in the ‘too hard’ basket sadly. We did try to do one last year but it wasn’t strong enough to stay together for very long and her food aversion issues meant she wouldn’t even taste it. This year though I was determined to make one for her as she is all about being included right now…and slightly braver with trying foods (sometimes!). I’m pleased to say it was a success…the dough worked out well, and it stayed together really nicely. At this point, it hasn’t been tasted at all but I’m optimistic she will try it at some stage! It’s not exactly picture perfect, but Miss 5 wanted to do it ALL HERSELF. Bless.
We just made a really small one as I wasn’t sure if it would hold together, so you would need to double or more the recipe if you want a bigger house. We used a selection of gluten free lollies, marshmallows and candy canes for the decoration.
White Christmas Slice
This White Christmas Slice is not my original recipe (there are many versions floating around the internet such as this one), but one I have adapted slightly to work for our allergy household. It is part of the Christmas cookie/baking selection we make every year to gift to family, friends and teachers. It is dairy, egg, nut, and gluten free so okay for all of my kids and they love it! Truthfully Miss 5 painstakingly picks out all the currants but other than that it’s a huge success. It also keeps for a couple of weeks in sealed containers in the fridge 🙂
Chocolate Cherry Slice-vegan + egg free,dairy free, gluten free, nut free
This slice reminds me of my childhood in Australia eating cherry ripe slices. This was a small window of time in my entire life when I was thought to have grown out of my dairy allergy. I was extremely allergic as a baby, but in fact my symptoms just changed over time and eventually I was able to verbalise how I was feeling inside. The combination of this with many years of sinus infections and generally feeling pretty rubbish led to me excluding dairy from my diet once again. I unfortunately ended up very allergic once again after the birth of my first child, and have had a few anaphylactic reactions since then meaning I try hard to remain dairy free now. This has been relatively straight-forward since all three children are dairy-allergic, until recently when a surprise exposure to dairy in my eldest has found us doing the milk ladder. So we have had to adjust to having small amounts of dairy in the house again. It’s been a challenge for me to stay away from them as I have zero self-restraint, especially when it comes to chocolate biscuits! So, I decided to revisit these bars I made about a year ago for a magazine publication. Hope you love them as much as I do 🙂