JELLY SLICE

This Jelly Slice recipe is free from Gluten, Dairy, Eggs and All nuts.

INGREDIENTS 

1 Packet Strawberry Jelly Crystals. 

500mls Rice Milk

1/4 CUP Corn Flour

2 TSP Vanilla Essence 

1/2 CUP Sugar

3 TSP Gelatine

1 CUP Tapioca Flour

1/2 CUP Rice Flour

1/2 TSP Xanthan Gum

150g Nuttelx (Dairy Free Spread) 

1/2 CUP Icing Sugar

BASE

Line your slice tin with Baking paper and pre heat the Oven to 180 degrees.

In a Saucepan melt the Nuttlex, once melted add 1 CUP Tapioca Flour, 1/2 CUP Rice Flour, 1/2 TSP Xanthan Gum and 1/2 CUP Icing Sugar. Stir until combined.

Press the mixture into the base of the Slice Tin and bake for 20min.

Set to cool completely.

MIDDLE

Poor Rice Milk, Vanilla Essence, Sugar and Corn Flour into a Saucepan, place on a Mod to high heat stirring constantly until mixture begins to thicken. Cook for approximately 9min.

Allow mixture to cool slightly before adding Gelatine. 

Poor the mixture on top of the base and set to cool completely in the fridge. 

Once set, make the Jelly per the box instructions and allow it to cool (but not starting to set) before pouring over the Rice Milk Custard filling. 

When the Jelly has set, remove from tin and slice. 

BEAN BROWNIES

The kids and I had a bit of a bake up this afternoon and made these Bean Brownies.

They are seriously delicious so don't let the idea of beans put you off!  Using beans instead of flour makes these Gluten Free and I used dairy free spread instead of butter to make them Dairy Free too.

Ingredients:
1 Tin (1 1/2 cups) Beans well rinsed - I used Cannellini beans today but we also use Kidney beans or Black beans depending on what is in the cupboard.
2 Eggs
3 Tablespoons Dairy Free Spread
¾ Cups Cocoa Powder  I buy THIS Edlyn Cocoa as it has no allergens listed and my son has not had any reaction, I buy it from a local bulk foods store as our supermarket don't stock it.
Pinch of Salt
1 Teaspoon Vanilla Extract
2/3 Cup Sugar
1-½ Teaspoons Baking Powder
 

Preheat oven to 180 degrees.

Grease a 12 hole muffin tray or a brownie pan.

Puree all ingredients in a blender or food processor for about 3 minutes, pausing once to scrape down the sides, the mixture should now be a thick batter.

Spoon the mixture into the prepared pan and bake for 12-15 minutes.

Remove from the oven and let cool a little before removing from the pan.

Have you tried baking with beans before?  Did you love it as much as I do?

Shared By Emily

Fruit Filled Bars - Dairy and Soy Free

 

My kids love these Fruit Filled Bars that are Dairy and Soy free. They are perfect for lunch boxes or an on the go snack.

Here is what you need:

Dough:

125g Dairy Free Spread

1/4 Cup Sugar

1 Egg (or egg replacer can be used)

2 Cups Plain Flour

2 Teaspoons Baking Powder

 

Filling:

1 Tablespoon Corn Flour (Starch)

2 Cups Tinned or stewed Pears, pureed or chopped finely. Or feel free to get creative with Apples, dates, berries etc.  We choose pears as they are low salicylates.

Dough:

In a large bowl cream spread and sugar together.

Mix in the egg. Add flour and baking powder and mix to form soft dough. Set aside.

Filling:
Mix the Corn Flour through the Pear puree. (I find it helps to mix it in with a couple of teaspoons of cold water before putting it in so it does not clump and evenly thickens the puree).

Pre-heat the oven to 180 degrees.

Using two sheets of cling wrap roll half the dough out in between (like in the following picture).  This helps stop the dough from sticking to the bench and your rolling pin as well as helping with the rolling.

 

Remove the top layer of cling wrap and spoon a trail of approximately half the pear mixture along the centre of the dough.  Use the cling wrap to help fold one side over the pear mixture, then again from the other side over the first layer.  Think "sausage roll".

 

Repeat this with the other half of the dough and pear.

Carefully transfer the rolls to a baking tray and cut into the desired size – I have done small squares as these are for my young boys and a large bar would be too much for them in one go.

Bake for 20 minutes or until golden.

This recipe should make 12 small bars or 6 large bars

Shared By Emily

COCONUT CAKE

Dairy, Soy, Nut and Egg Free!

This recipe is one I bring out when I need a delicious side for coffee with friends!

It is also a great recipe to make with kids and mine love choosing the dried fruits to go in it! 

I have used Currants, Saltanas and Dried Apricots - Today though I used chopped Dates!

Ingredients

1 Cup Self Raising Flour
1 Cup Desiccated Coconut
1 Cup White Sugar
220ml Rice Milk (I generally just do a not quite 1 cup measure though!)

1 Cup Dried Fruit of Choice

Pre-heat your oven to 180 degrees and line a loaf tin with baking paper (mine new loaf tin is a wider than normal tin great for baking real sized bread - but it did make for a very thin cake! But it worked).

In a large bowl combine all the ingredients.

Pour into the lined loaf tin and bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. 

Serve warm or cold!

SharedByEmily

CRISPY CRUNCHY MEAT BALLS

Dairy, Soy and Nut Free!

This recipe came from one of those days when I had none of the usual morning tea fixings in my fridge or pantry yet my kids were hungry and I was not going shopping before they had had a good snack!


What I did have I used to create these tasty treats!

Ingredients

1 Packet Sausage Roll Mince  (I am thinking of trying a chicken mince version too for a more KFC style)
1/2 Cup Home Made Breadcrumbs or Rice crumbs
1 Egg
1/2 Teaspoon Crushed Garlic
Salt and Pepper to Taste

Crushed Weetbix for coating - I use the end of the box crushed pieces that are always left but no one wants - couldn't help but feel proud of finding a use for them!

Pre-heat your oven to 180 degrees.

Combine the mince, breadcrumbs, egg and seasonings in a large bowl.  Roll into small balls and roll in crushed Weetbix.
Place on a baking tray 1-2cms apart.
Bake for 20 minutes or until cooked through.

SharedByEmily

PIKELETS

This is my pikelet recipe - basic, quick and makes the perfect pikelets!

Dairy, Soy and Nut Free!

Ingredients:

1 Cup Self Raising Flour
2 Tablespoons Sugar
1 Egg (or Egg Replacer)
3/4 Cup Rice Milk

In a large bowl combine the flour and sugar. Add the egg and milk and using a whisk gently mix into a thick and smooth batter.

Preheat a frypan to a low-medium heat and lightly grease.  Drop tablespoon sized amounts of mixture into the pan and allow to cook until bubbles start to appear, then flip using a flat spatula.

Cook the other side until golden as well.

Serve warm with your choice of spread, syrup or even just a little lemon juice!

SharedByEmily

PEANUT SATAY - free from dairy, gluten and soy

For a complete allergy friendly recipe see THIS Chicken Satay recipe - the recipe below does contain peanuts and coconut.

HOWEVER if you are completely blessed like my family and everyone can eat these foods this is a delicious recipe that is free from dairy, gluten and soy!

Ingredients

1 or 2 Chicken Breasts (some can be huge and some tiny - I aim for around 400gms)
1 Cup Coconut Milk
1/2 Cup Crunchy Peanut Butter (read the label to be sure its soy free though - I have made that mistake before!)
1 to 2 Tablespoons Sweet Chilli Sauce
Salt and Pepper to taste

Rice and Veggies to serve - I like to keep this as my quick and easy dinner night so I just use some frozen veggies but feel free to get creative and use whatever you have on hand and your family enjoys!

Dice the chicken and cook in a large fry pan.
Add your other ingredients and stir through until the sauce starts to thicken.

Its just that easy (makes you wonder why they sell it in a jar???).

SharedByEmily