Gluten, Dairy and Egg Free Chicken Tacos with Pear Salsa
I was lucky enough to get some dairy free cheddar cheese from Angel Food last week and we’ve been trying it in all sorts of places I’ve been missing cheese, like Baked Potatoes, Pizza and Tacos. It works pretty much like regular cheese, the only difference really was I found I needed to heat it a bit higher/or for longer to melt it. No big deal at all.
These Gluten, Egg, Nut and Dairy Free Lemon Bars have a Gluten Free Shortbread Base with a super lemony filling and crunchy coconut macaroon topping. I absolutely love pretty much anything lemon, especially lemon curd and these definitely don’t disappoint!
- 250g dairy free margarine
- 125g icing sugar
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 2 teaspoons brine from a tin of chickpeas
- 350g gluten free flour (I used 100g coconut flour, 100g rice flour, 150g cassava flour)
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- 100g chickpea brine
- 200g sugar
- 200g dairy free margarine
- 200g sugar
- 290g lemon juice
- zest of 3 lemons
- 80g gluten free cornflour
- 1 tin coconut cream, refrigerated overnight
- 80g coconut
- 1. Cream the margarine, icing sugar, zest and vanilla together for about 4 minutes.
- 2. Beat in the chickpea brine.
- 3. Sift the dry ingredients then add to the margarine mix. Beat until just combined.
- 4. Press into a square tin lined with baking paper and bake at 175 degrees Celsius for approximately 10 minutes. It should be a light golden brown but not too crunchy.
- 1. Place the chickpea brine in the cake mixer and start whisking at full speed.
- 2. Place the first measure of sugar in a pot with 1/4 cup water. Bring to the boil quickly and boil for 2 minutes. Remove from the heat and cool for 2 minutes.
- 3. Slowly drizzle the hot syrup down the inside of the bowl whisking the brine. (It should be white and fluffy before you start doing this). Keep whisking until the mixture is cool, white and thick (this takes at least 10 minutes).
- 4. Place the lemon zest, juice, margarine and second measure of sugar in a pot and bring to the boil.
- 5. Mix the cornflour to a paste with a bit of water. Pour into the pot with the lemon mixture while whisking continuously. Leave to cool, but give it a whisk every 5 minutes or so to prevent a firm skin developing.
- 6. In a separate bowl, scoop off the fatty part of the coconut cream and whisk until thick like whipped cream.
- 7. Split the chickpea brine meringue mix in half, reserving half for the topping.
- 8. Fold 1/3 of the remaining meringue mix into the lemon mixture, whisk until combined. Gently fold in the remanding meringue.
- 9. Fold in the whipped coconut cream then pour over the base. (You may not need all the mixture, but it can be kept in the fridge for a week to serve with ice-cream or meringues...or by the spoonful if you are anything like me!) It should be about 4 cm thick but it doesn't really matter.
- Fold the coconut into the remaining chickpea meringue mix. Pour over the lemon filling and smooth the top. Place under a grill in the oven (not too high) and cook until the top is golden brown.
- Leave to cool in the refrigerator for at least 2 hours (preferably overnight) before slicing into squares.
This Allergy Free Banoffee Pie is dairy free, egg free, nut free, gluten free and soy free. And coincidentally incredibly delicious. It also happens to be super sweet and rich so not for the faint-hearted!
It features layers of a sticky, oozy, delicious caramel made from coconut condensed milk, vanilla whipped coconut cream, shaved chocolate, bananas and a gluten free coconut crumb. It is also ridiculously easy to make and can be made in advance 🙂 Big thanks to VCO Natural for the coconut oil I used in this recipe.