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.
Dairy Free Lemon Cheesecake
This Dairy Free Lemon Cheesecake is also nut free, egg free and gluten free if needed.
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.
- 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
- 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.
- 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.
- 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).
- 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.
- Add the sour cream, icing sugar and lemon zest and blend until fully incorporated.
- 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.
- Pour this mix over the bases and leave in the freezer or refrigerator until set. The flavour improves if left overnight.
- 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.
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.
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.
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 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.
This Chicken Roulade, Clove and Sage Onions, Chicken Crackling and Crispy Roast Potatoes dish is my modern interpretation of traditional roast chicken like my Grandmother used to serve when we were children, and is a sponsored post for Countdown. It is dairy, egg and nut free and very easily adapted to be gluten free. It is an awesome dish to pull out for a special date or dinner party or if you just like a bit of a challenge 🙂
Chicken Chickpea Soup with Sausage and Spiced Tomato
This Chicken Chickpea Soup with Sausage and Spiced Tomato is a hearty soup with a few different components…they aren’t all necessary if you wanted something a bit simpler. We have a great big log burner which I just love on cold days as the top opens up for cooking on. So I often have pots of stock, soup or stew on the go 🙂 I made the base for the soup from scratch but feel free to substitute ready made chicken stock (or water) if that’s easier for you.
The Chicken Chickpea Soup with Sausage and Spiced Tomato is a sponsored recipe I came up with in conjunction with Countdown Supermarkets. I used Kings Vegetable Soup Mix (bonus: it’s on price lockdown at Countdown), making soups super affordable this Winter. I’ve got a 9 year old in the house eating like a teenager so I’ve been keeping a big pot of soup in the fridge to pull out for hearty afternoon teas when she gets home super hungry after school. I do sometimes crave something ‘Winter-y’ with an injection of flavour though, so I’ve added a spicy punch to this soup and a few added healthy elements like kale and mushrooms.
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.
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.