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

CHOCOLATE SPREAD / DIP - ALLERGY FRIENDLY

This chocolate spread or dip is so easy to make and so versatile - I love it on fresh bread, toast or anything that I can spread it onto.

It also makes a fantastic dip for fruit - which totally spices up a fruit platter at a kids party!

I love that it also comes with all the goodness of avocado too (which by the way is completely hidden by the chocolate awesomeness!).

I use;

1 Very Ripe Avocado
1/4 Cup Cocoa. 
1/4 Cup Pure Icing (Powdered) Sugar
1 Teaspoon Vanilla Essence

Use a stick blender in a narrow container to blend the spread nice and smooth.  

Enjoy (and try not be like me and leave annoying little pieces of breadcrumbs in the jar - that's the worst!!).

SharedByEmily

DUMP TRUCK BIRTHDAY CAKE - FOOD ALLERGY VERSION

A Fun Dump Truck Birthday Cake!

Using the Chocolate Cake Ball Recipe posted here on Kitchen Mission makes perfect boulders to fill the Back of a Dump truck! I added Cocoa Powder and texture to some of the Cake Balls to give the Boulders a little Character! 

CHOCOLATE CAKE BALLS (No mould needed) FOOD ALLERGY VERSION

INGREDIENTS
One baked Chocolate Cake (THIS recipe works well)

    2 1/2 CUPS Icing Sugar
    6 TBS Dairy Free Spead (Nuttelex)
    2 TBS Warm Water
    3 TBS Cocoa Powder
    300grams Dairy Free Chocolate
    2 TBS Oil

Mix using an Electric beater Dairy Free Spread, Warm Water, Icing Sugar and Cocoa Powder until you have Fluffy Pale Frosting. Set Aside.  

Crumble the pre baked Cake with your  fingers into a bowl.

Then mix just enough frosting through that will allow the cake to hold together when moulded into balls.

Roll the cake mixture in balls, you can roll them as big or as small as you like.



Once you have rolled all your cake balls freeze for a couple of hours or over night.


From here all you need to do is melt your Chocolate and add the Oil to the melted Chocolate, the oil will thin the chocolate, making it easy to dip and coat the balls of Cake.

Place Chocolate dipped balls onto baking paper while setting.

Enjoy!

SharedByCaroline

LASAGNE - FOOD ALLERGY SAFE

This recipe is FREE from WHEAT / GLUTEN, DAIRY, EGGS, ALL NUTS and SOY...

INGREDIENTS
     Gluten Free Pasta
     1 Kg Beef Mince
     1 Cup Bacon Diced
     1 Can Condensed Tomato Soup (Make sure to check your labels)
     1 TBS Crushed Garlic
     3 TBS Olive Oil
     1 TSP Chicken Stock Powder
     3 TBS Dairy Free Spread/Margarine (Nuttlex)
     3 TBS Corn Flour
     3 CUPS Rice Milk

You will need to make a WHITE SAUCE ROUX (RECIPE HERE) using the Nuttelex, Rice Milk and Corn Flour...
When your White Sauce is ready add 1 TBS Olive Oil and 1 TSP Chicken Stock Powder - Mix well.

Fry Bacon, 2 TBS Olive Oil and Garlic briefly before adding the Beef Mince.
Brown the Mince before adding the Condensed Tomato Soup.
Simmer for 5 - 10min.

Using a Casserole dish, spread a thin layer of the mince mixture/sauce over the bottom before laying your first layer of Lasagna sheets.
Then on top of the sheets a layer of Beef Mince,
                                                         Layer of Pasta Sheets,
                                                         Layer of White Sauce,
                                                         Layer of Paster sheets,
                                                         Layer of Beef Mince
                                                         Layer of Pasta Sheets
                                                         Layer of a little Beef Mince and Pasta Sauce.

Bake uncovered in a pre heated  180 Celsius oven until the pasta sheets are soft, aprox 40min.


Slice and serve Hot.

SharedByCaroline 

DAIRY FREE SCONES

The humble Aussie Scone - living without Dairy means you probably wont be able to pick one up at the local Show's Devonshire Tea but you can make them at home!

This recipe was tested (and approved) by the In-Laws so, I think it is fair to say they are delicious... Even if they are lacking the token dollop of Cream.

INGREDIENTS

Plain flour, for dusting
3 Cups Self-Raising Flour
80g Dairy Free Spread (Nuttelex)
1 to 1 1/4 Cups Rice Milk

Jam or Dairy Free Lemon Butter to serve
 

Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.

Sift self-raising flour into a large bowl.

Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Make a well in the centre. Add 1 cup of Rice Milk. Mix with a flat-bladed knife until the mixture forms a soft dough, adding more Milk if required.

Turn onto a lightly floured surface. Knead gently until just smooth – the trick to light and fluffy scones is not over mixing so as soon as it’s pretty nearly ready, stop! Even if all your instincts are saying "more, more".

Flatten dough until approx 2cm thick. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. 
Place scones onto prepared baking tray, 1cm apart for raising room.

Bake for 20 minutes or until golden.

Serve warm with Jam.

SharedByEmily

DAIRY FREE CARBONARA

Here is a rich and Creamy Carbonara recipe that isn't made with Creams, Dairy Milks or Cheese.  Super delicious and surprisingly quick to make!

This recipe is also easily adapted to gluten free by using a gluten free pasta.

If you cant have Eggs check out THIS recipe here. 

INGREDIENTS
5-6 Rashers of Bacon chopped
7-8 Button Mushrooms sliced
Optional: Chicken, baby Spinach

2-3 Cups uncooked Pasta (in whatever shape you like, we use bows or shells as its easier than fettuccine for the kids but its up to you!)

5 Egg yolks (keep the Egg Whites for other baking since they are not needed here.)
100mls Rice Milk
1 Teaspoon of powdered Chicken Stock
Pepper to taste (we don't normally add Salt since the Pork and stock are quite salty already.)



Set your Pasta to cook as per the packet instructions.

While the Pasta is cooking grab a deep fry pan and cook the Bacon and Mushrooms in a little oil.  Turn off the heat once done but you will be using this pan later.

In a jug mix up your Egg yolks, Rice Milk and Chicken Stock until the Yolks are all broken up and well combined with the Stock and Milk.

Drain the water from your Pasta and add this to your deep fry pan containing the Bacon and Mushrooms.  Turn the heat back on very low.  Pour in your Egg Yolk mix and stir until all the Pasta is covered.

The idea is to only very slightly cook the egg mixture, so keep the heat down low (sometimes if we time it right we can do it with the heat of the pan/freshly cooked pasta).  What you are looking for is the sauce to thicken and change colour slightly.

Serve immediately.

SharedByEmily