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 and Egg Free Banana Muffins with Cream Cheese Icing
These Dairy and Egg Free Banana Muffins with Cream Cheese Icing are naturally free of egg, so don’t use a substitute (bananas make an awesome egg substitute themselves!!), and also happen to be fine for those on vegan diets 🙂 I put pecan nuts on top of mine, but they are fine without it too if you have nut allergies in the house. I haven’t specifically tried them with gluten free flour but I’m confident they would be fine, and I would use about 75% of the flour substituted with gluten free flour. For the icing, I have used the Sheese brains of cream cheese before which has a lovely taste..but it does tend to split a bit when mixed with the dairy free margarine. This recipe I used the new Angel Foods vegan cream cheese, and mixed it with a stick blender and it worked a treat!
- 3 bananas, mashed
- 1/4 cup oil
- 3/4 cup sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup coconut yoghurt
- 1 tub vegan cream cheese (most of them are about 240g)
- 2-3 Tablespoons icing sugar, depending on how sweet you like it
- 1 teaspoon vanilla extract
- 2 Tablespoons dairy free margarine
- Whisk the bananas, oil and sugar together. Add the dry ingredients and coconut yoghurt and mix until just combined. Spoon in muffin cases until 3/4 full, top with chopped nuts if desired, then bake at 175 degrees Celsius until cooked through and golden brown (about 10-15 minutes). Cool before icing.
- For the icing, mix ingredients together with a spoon then blend until smooth (I used a stick blender). Pipe on top of the muffins and top with more nuts and sliced banana if you want to. I had a chocolate crumb made with flour, sugar, cocoa and dairy free margarine which I sprinkled on the top after baking until crispy.
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.
These Vegan Macarons are egg, wheat and dairy free but contain nuts.
My daughter turned 10 recently and I made the terrible mistake of asking her what cake she would like. DO NOT DO THIS! 10 year olds are very tech savvy, and next thing I had an email with a picture of THE EXACT CAKE she wanted from Pinterest. ARRRGGGHHH. But I think I kind of delivered…it wasn’t an exact replica but not too bad. It did take quite a while though, and because she is egg and dairy free, I had to be a bit creative. It had macarons on, and I wasn’t optimistic I could pull these off with aquafaba, given how temperamental they can be just with egg, but I’m pleased to announce they worked first try!
So, it’s no secret I love coconut condensed milk…it’s pretty much the most exciting thing I’ve discovered this century haha, but I have had HEAPS of people asking me how to make it as they have found it hard to source: so this is for all of you…my DIY Coconut Condensed Milk! I’m obviously not the first person that has done this, but I’d rather recommend a recipe I’ve tried and tested myself 🙂
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!
I’m not a coffee drinker but I do really love Tiramisu and since we’ve become a largely egg and dairy free household, it had never even occurred to me to even attempt a Dairy, egg, and gluten free, vegan Tiramisu until someone asked if there was any way I could come up with one. Well anyone who knows me well knows I absolutely love a challenge…so coming up with a dairy, egg, and gluten free, vegan Tiramisu was my task for the week! Fortunately my day off from uni happened to coincide with a delivery of some (new to me) gluten free flours to try out from Food Compass so I thought I’d give them a go while I was at it. I was given a banana flour and a cassava flour which I mixed in equal quantitates with quinoa flour for my baking mix.
This vegan chocolate cake recipe, which obviously is also dairy and egg free, is decades old..I have no idea where the recipe came from, but its been around since my Grandmother was little! It is a fabulous recipe as its really moist, but it’s also really easy to change it up a bit and make a bit fancy. So I’m going to show you how to do just that and make it birthday party or dinner party worthy 🙂
You are going to start by making the cake in the recipe in a reasonably large round cake tin, I use a spring form tin as it makes it so much easier to get out. If you don’t have one, just line the bottom and sides of a tin with greaseproof or baking paper. Take it out of the oven when it is JUST cooked..no more! It will be dry if it’s overcooked, but really moist if its cooked just right. Then let it cool completely. For this one, I used raspberries, but you could also soak it in a coffee syrup or add any other fruit 🙂
My 8 year old just loves helping me in the kitchen and cupcakes are one of her favourite things to make. She’s not really a big fan of icing and much prefers these really lemony sticky cupcakes. They are super easy to make dairy and egg free and could be gluten free by substituting for gluten free flour. This recipe is interchangeable for pretty much any kind of cupcake….some of our favourites are boysenberry, orange and poppyseed or strawberry. Just use frozen berries if you don’t want the whole mix to be pink!