Sunday, 20 March 2011

Moo Free!!

I've just discovered a fabulous company making Easter Eggs which are not only Dairy free but also Soya free (no mean feat) and everything else free too! Had to share!


Product Specifications

INGREDIENTS

Dairy free easter egg
Organic sugar, organic cocoa butter, organic rice powder, organic cocoa mass, emulsifier (sunflower lecithin) & natural flavouring. Contains cocoa solids 42% minimum.
Allergy Advice
Dairy free, lactose free, gluten free, wheat free, egg free, vegetarian, vegan
Certification/Registration
Organic Farmers & Growers, Vegan Society
Manufactured UK
Packaged UK

Thursday, 3 March 2011

Savoury Buckwheat Biscuits

Serves - 8-10 biscuits 
Free from - Wheat, gluten*, milk, egg, soya*, nut, peanut *depending on which milk alternative is used 
100g (3½ oz) buckwheat flour 
⅛ tsp salt 
1 ½ tsp wheat-free baking powder 
30g (1oz) milk/soya free margarine (Pure sunflower)
60ml (2fl oz) milk alternative (rice or oat milk but not gluten free if oat milk is used)

  • Preheat oven to 190°C / 375 °F / Gas mark 5 
  • Sift together flour, salt and baking powder at least twice 
  • Rub in the margarine 
  • Make a well in the centre and gradually pour in the milk, stirring to form a soft dough 
  • Turn onto a floured board and roll out to 1 cm/ ½ in thick 
  • Cut into rounds, arrange on a greased baking sheet and bake for 10-15 minutes 
Serving suggestions - With margarine & jam or small rounds with cucumber slices and half a cherry tomato 

Gingerbread family

Serves - 12 
Free from- Milk/dairy, wheat, gluten, egg, soya, nut, peanut 


350g (12oz) Dove's Farm gluten free blended plain flour 
2 rounded teaspoons ground ginger 
1 level teaspoon bicarbonate of soda 
1 level teaspoon baking powder (check ingredients)
100g (3½ oz) milk/soya free margarine 
175g (6 oz) soft light brown sugar 
60ml (2 fl oz) milk alternative (rice or oat milk)
4 tablespoons golden syrup 
currants & glace cherries to decorate 
  • Preheat oven to 190ºC/375ºF/gas mark 5 
  • Sift the flour, ginger, bicarbonate of soda and baking powder into a bowl. 
  • Dice the margarine and rub into the flour mixture. 
  • Add the sugar. 
  • Stir in the golden syrup and alternative milk, adding the latter a tablespoon at a 
  • time. Mix until a dough ball is formed. The dough should be soft but not sticky. 
  • Knead the dough to a smooth consistency on a floured surface, then roll out to a 
  • thickness of ½ cm. 
  • Use a cutter to cut a gingerbread family, or other shapes if you prefer. 
  • Decorate with currants & glace cherries. 
  • Grease and flour a baking tray, or use non-stick baking parchment. Place the 
  • gingerbread people on the tray and bake in the middle of the oven for 10 
  • minutes. 
  • Once cooked remove from the oven and leave on the tray for 5 minutes before 
  • transferring to a wire rack. Serve when cool. 
Cooks tip - For those who can tolerate eggs, omit the baking powder and add an egg alongside the syrup. 
Serving suggestions - Make other shapes such as hearts and stars and decorate them with icing sugar for Valentines, Christmas and other special occasions 

Chocolate Cup Cakes and ‘Butter Icing’

Free From – wheat, dairy, egg, soy, corn
Prep Time - 10 minutes
Cook Time - 18 minutes
Cup cakes:

4oz dairy free spread
4oz  caster sugar
3 1/2oz plain gluten free blended flour (I use Dove's Farm)
1 tsp baking powder
1 tsp xanthum gum
1/2oz cocoa powder
2 eggs (or use egg replacer)
Icing:

4oz icing sugar
2oz dairy free spread
Cream the spread and caster sugar together until light and fluffy. Add in the flour, coco, baking powder, gum and egg and mix till all combined and mixture is runny.
Place mixture evenly between 6 muffin cases and place in the oven at 180 degrees for 18 mins. Use cocktail stick to check they are cooked thoroughly (If pushed into muffin it should come out clean).
Whilst cooling make icing sugar. Whisk together spread and icing thoroughly until light and fluffy. (By hand or in machine). 
You can use the icing to make butterfly cakes or just to pipe on top of the cup cake.

Chocolate Biscuits

This is an alternative to my shortbread biscuit recipe, to which you could add a little cocoa powder instead of the flour. (Substitute 1/2 oz)

Free From – wheat, dairy, egg, soy, corn
Prep Time - 10 minutes
Cook Time - 17 minutes
4 oz dairy free spread (Pure)
2oz caster sugar
½ tsp vanilla essence
3 ½ oz rice flour 
1 tsp xanthum gum
½ oz cocoa powder
Mix together all the ingredients and spoon 1tbsp per biscuit onto a lined baking tray.
Bake in oven at 190 degrees for 17mins. 
Leave to cool on tray before moving to a cooling rack.

Mashed potato surprise balls!

This was invented by a friend of mine for her son who suffered extreme allergies as a young child.

Ingredients

Potatoes, mashed with "Pure" margarine, Oatly milk or olive oil.
Bolognese minced lamb mixture

Method

Mash up potato leave it to cool in fridge - put a blob in your hand then make in to a bowl shape - put teaspoon of Bolognese in now carefully put more mash over and form into a ball. These bake really well, 180C until turning golden. Serve with vegetables.

Chickpea Patties / Burgers

(these are ‘burgers’ in my friend Nia's house)

Ingredients
2x 400g tins of chickpeas drained and rinsed
4 garlic cloves crushed
1tsp ground cumin
1 small red onion chopped
20g pack fresh coriander
2tbsp Dove's Farm plain blended flour or your choice
Olive oil
Parsley and lemon wedges to serve

Method
In a processor blend the chickpeas, cumin, onion and coriander until smooth then stir in the flour.
With floured hands shape the mixture into 12 small round patties and chill for 20 min.
Heat oil in a non stick frying pan and fry the patties in batches for about 2 min on each side until heated through.
Serve with parsley and lemon wedges to squeeze over and a greek style salad (omitting feta if diary free).

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