Dairy Free Lemon Cheesecake

Dairy Free Lemon Cheesecake

This Dairy Free Lemon Cheesecake is also nut free, egg free and gluten free if needed.  

Dairy Free Lemon Cheesecake

If you’ve been following me on Instagram, you’ll know I was excited to find some dairy free sour cream the other day and was wondering what everybody had been doing with theirs.  I ended up using mine on a zucchini-quiche-type concoction as well as this cheesecake and a chocolate cheesecake as well.  All passed the taste test!  I found the taste of the sour cream by itself a bit odd, and I wasn’t at all sure when I made the cheesecake mix..but the flavours in the cheesecake really took over the sour cream taste as they sat overnight, and I ended up really enjoying the taste of this Dairy Free Lemon Cheesecake.  I tried heating it a little in the microwave so it was quite soft and that was even nicer.  For those in New Zealand, I used Zenzo sour cream and I found it at our local New World.

 

Dairy Free Lemon Cheesecake

Dairy Free Lemon Cheesecake

Ingredients

  • Base:
  • 1 packet of dairy and egg free biscuits (and gluten free if needed) : we use Countdown's Free From range
  • 3 Tablespoons melted dairy free margarine
  • Filling:
  • 1 packet firm tofu
  • 1 packet dairy free sour cream
  • 3 heaped teaspoons icing sugar
  • 2 lemons, finely zested and juiced
  • 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.

Instructions

  1. Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
  2. Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
  3. Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
  4. Add the sour cream, icing sugar and lemon zest and blend until fully incorporated.
  5. Place the gelatine and lemon juice in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps.
  6. Pour this mix over the bases and leave in the freezer or refrigerator until set. The flavour improves if left overnight.
  7. I decorated mine with slices of lemon cooked for 1 hour in a light sugar syrup and blueberries. This was really tasty. Whipped coconut cream and fruit would also be great.
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Dairy Free Chocolate Mousse Cake

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baking | August 19, 2018 | By

Dairy Free Chocolate Mousse Cake

This Dairy Free Chocolate Mousse Cake is also egg free, nut free and gluten free.

Dairy Free Chocolate Mousse Cake

You may have seen on Facebook or Instagram I have been playing around with a new dairy free sour cream, which I used to make this recipe and a lemon cheesecake as well.  If you can’t find this, I have also made chocolate mousse with tofu, coconut yoghurt and whipped chilled coconut cream before in similar quantities to this recipe.  I have found that the Zenzo Sour Cream isn’t particularly tasty on its own (although not offensive) but it’s great at taking on the flavours I put with it when left overnight.  I haven’t tried yet, but I think it would be really nice in a raspberry cheesecake too.

 

 

Dairy Free Chocolate Mousse Cake

Dairy Free Chocolate Mousse Cake

Ingredients

  • Base:
  • 1 packet of dairy and egg free chocolate biscuits (and gluten free if needed) : we use Countdown's Free From range
  • 3 Tablespoons melted dairy free margarine
  • Filling:
  • 1 packet firm tofu
  • 1 packet dairy free sour cream
  • 3 heaped teaspoons icing sugar
  • 150g dairy free dark chocolate (we use Whittakers 72%)
  • 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.

Instructions

  1. Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
  2. Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
  3. Melt the chocolate in the microwave or in a bowl over a pot of simmering water on the stove.
  4. Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
  5. Add the sour cream, icing sugar and blend until fully incorporated.
  6. Place the gelatine and 2 Tablespoons of water in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps. Add the melted chocolate all at once and mix quickly before it sets.
  7. Pour this mix over the base and leave in the freezer or refrigerator until set.
  8. I decorated mine with chocolate curls but whipped coconut cream and fruit would also be great.
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http://allergykids.co.nz/dairyfree-chocolatemoussecake/

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Dairy Free Chocolate Caramel Biscuits

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baking | August 12, 2018 | By

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 Free Chocolate Caramel Biscuits

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Gluten Free Caramel Slice

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baking | January 12, 2018 | By

Gluten Free Caramel Slice

This Gluten Free Caramel Slice is also free of dairy, nuts, soy and eggs.  If you can tolerate gluten and don’t enjoy the taste of gluten free bases, then feel free to substitute with ground biscuits + melted dairy free margarine or butter, and add any crumble topping.  

Gluten Free Caramel Slice

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Gluten Free Gingerbread House

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.

Gluten free gingerbread house
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.

Gluten Free gingerbread house

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Chocolate Cherry Slice-vegan + egg free,dairy free, gluten free, nut free

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baking | October 27, 2017 | By

Chocolate Cherry Slice-vegan + egg free,dairy free, gluten free, nut free 

*contains coconut

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 Cherry Slice-vegan + egg free,dairy free, gluten free, nut free

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Chocolate and Strawberry Terrine

Chocolate and Strawberry Terrine

This Chocolate and Strawberry Terrine is dairy free, egg free, gluten free and nut free, and uses aquafaba to replace egg in the sponge.  It has a chocolate sponge base, a layer of chocolate mousse, a layer of strawberry cream, more sponge and then is topped with chocolate ganache.  It’s not a 5 minute job obviously but it looks and tastes sensational and keeps well for a few days in the fridge.

Chocolate and Strawberry Terrine

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Blackcurrant Mousse Cake with chocolate and egg free meringue

Blackcurrant Mousse Cake with chocolate and egg free meringue

This little blackcurrant party on a plate is dairy free, egg free, nut free and gluten free :).  If gluten is ok in your house, just swap the cake for any traditional vanilla cake or sponge which suit your allergies.  I have used the delicious blackcurrant powder from Sujon.  It is a significant undertaking in full, awesome if you want a fancy dessert, but any of the items on it’s own is also fab!  My favourite part is the meringues, they are white with flecks of blackcurrant on the outside, but when you break them open, that are a beautiful purple inside and bursting with blackcurrant flavour.

Blackcurrant Mousse Cake with chocolate and egg free meringue

Blackcurrant Mousse Cake with chocolate and egg free meringue

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Egg Free, Dairy Free Caesar Salad

Egg Free, Dairy Free Caesar Salad

This Egg Free, Dairy Free Caesar Salad is egg free, dairy free, nut free, and easily adapted (as I did) to be gluten free.  

Egg Free, Dairy Free Caesar Salad

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Sujon Product Review

Sujon Product Review

I’ve been enjoying Sujon berries for a number of years now, and had tried their blackcurrant powder a few years back, so I was pretty excited to be given some to try out and see how it might work with allergies.    Although lots of people take this powder for health reasons: supporting muscle performance, reducing fatigue and supporting the cardiovascular system (see Sujon’s website for more information about this), I was interested to see how the powder would work in baking, and everyday allergy-friendly recipes.

Sujon Product Review

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