Chocolate Rhubarb Tart

Yum

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.

 

(more…)

Facebookpinterestmail

Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

Yum

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

(more…)

Facebookpinterestmail

Raspberry Jelly and Marshmallow Chocolates

Yum

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

(more…)

Facebookpinterestmail

Dairy and Egg Free Lolly Cake Cheesecake

Yum

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

(more…)

Facebookpinterestmail

Dairy and Egg Free Oreo Cupcakes

Yum

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

(more…)

Facebookpinterestmail

Egg and Dairy Free Black Forest Roulade

Yum

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
Write a review
Print
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 🙂

Facebookpinterestmail

Vegan Chocolate Brownie with coffee cream and salted caramel

Yum

baking | April 18, 2016 | By

This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
Vegan Chocolate Brownie

(more…)

Facebookpinterestmail

Dairy and Eggfree Lamingtons

Yum

baking | January 26, 2016 | By

dairy and egg free laming tons

 

 

 

 

 

 

 

 

 

 

Happy Australia Day everyone!  My daughter really loves lamingtons any day of the year, and we sometimes make them by substituting sponge with a dairy and egg free cake but it is a bit stodgier than true laming tons…so I thought I would have a play around at making a sponge from aquafaba.  I was super pleased with the result and the whole plate disappeared pretty quickly!  For anyone who doesn’t know what aquafaba is, it is usually made from the brine of tinned chickpeas…but due to someone clearly making enough aquafaba meringue to make pavlovas for all of Australia, there were no tins of chickpeas left at the supermarket so I used tinned cannellini beans..and it worked just fine 🙂

(more…)

Facebookpinterestmail

Dairy and Gluten free chocolate and raspberry cake

Yum

baking | October 26, 2015 | By

IMG_8738

Apologies to the nut free and egg free camp, but this chocolatey goodness will make you want to eat gluten free every day of the week if you don’t already have to!  It is also great iced or plain with just a sprinkle of icing sugar 🙂  This is so good the hotel director and F & B manager on the cruise ship where I was working came in one day saying I must have made a mistake because it had a sign on it saying gluten free but it tasted really fab.  The ultimate compliment…This also makes a great dressy dessert if its heated up slightly and served with ganache, ice-cream and a berry compote.  I KNOW!  YUM!

(more…)

Facebookpinterestmail

Dairy and egg free chocolate chip cookies

Yum

baking | October 22, 2015 | By

IMG_8700

IMG_8521 

 

 

 

 

 

 

 

I am an an absolute sucker for oooey gooey hot chocolate chip cookies straight from the oven…and my daughter just loves the raw mix! But I find most recipes have at least an egg or two in which is very problematic for us 🙁 But these adapted cookies are yummier than the other ones with eggs I had tried anyway. If your household is anything like ours…they won’t make it to the biscuit tin! Honestly, I am the chief guilty party though.

Dairy and egg free chocolate chip cookies
Serves 15
Write a review
Print
Prep Time
20 min
Prep Time
20 min
206 calories
26 g
2 g
11 g
2 g
3 g
45 g
194 g
18 g
0 g
7 g
Nutrition Facts
Serving Size
45g
Servings
15
Amount Per Serving
Calories 206
Calories from Fat 96
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 2mg
1%
Sodium 194mg
8%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
2%
Sugars 18g
Protein 2g
Vitamin A
8%
Vitamin C
0%
Calcium
3%
Iron
3%
* 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. 1 and a half cups flour
  2. 3/4 teaspoon salt
  3. 3/4 teaspoon baking soda
  4. 150g dairyfree margarine
  5. 1/2 cup white sugar
  6. 1/3 cup brown sugar
  7. 2 Tablespoons golden syrup
  8. 1 Tablespoon white sugar dissolved in 1 Tablespoon water, and cooled
  9. 2 Tablespoons milk alternative (we use rice milk)
  10. 1 Tablespoon vanilla
  11. 3/4 cup dairy free chocolate chips (we chop Whittakers 74% chocolate up in a food processor)
Instructions
  1. Cream the margarine and sugars together until white and fluffy. Pour the cooled sugar syrup in gradually. Make sure its quite cool otherwise the mixture will melt. Add the dry ingredients which have been sifted together, milk and vanilla and mix until just combined. Stir in the chocolate chips. Take care not to over mix. Place teaspoonfuls on a tray and bake at 175 degrees until golden.
beta
calories
206
fat
11g
protein
2g
carbs
26g
more
Fun With Allergy Kids http://allergykids.co.nz/

 

 

 

 

 

 

 

Facebookpinterestmail