Chocolate Peppermint Christmas Slice
Honestly, this is only very loosely Christmas-related but everybody LOVES it! Other than the peppermint-hating crowd….We actually make the slice year round but add these decorations on the top for Christmas. We cut it into slices and add it to our selection of Christmas baking we gift to our wonderful teachers and friends. This recipe is dairy, egg and nut free. It could be made gluten-free by using gluten free chocolate biscuits (I have used the Leda peppermint ones and its quite delicious!), and checking the marshmallows and icing sugar are gluten free.
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 🙂
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.
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.
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!
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.
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.
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 🙂
- 1 tin chickpeas in brine
- 2/3 cup sugar
- 1/4 cup coconut oil
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 jar chickpeas in brine (alternatively, use 140g egg white)
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 280g white sugar
- 1 jar sour cherries in syrup
- 1 tin coconut cream, refrigerated overnight
- 1 T icing sugar
- extra chocolate and cherries for decorating
- 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. Gradually add the sugar and whisk for a further 4 minutes.
- 3. Melt the coconut oil.
- 4. Sieve the flour and cocoa powder together. (I do this three times usually)
- 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. Spread onto a flat tray lined with baking paper.
- 7. Bake at 180 degrees until just cooked, about 6 minutes.
- 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.
- 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. 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. Place the tofu in a food processor and blend until very smooth.
- 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. 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. 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.
- 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.
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 🙂
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!
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 🙂