TINY TEDDY/TEDDY GRAHAM BISCUITS

Tiny Teddy's are a Australian Childhood biscuit icon, much like the Teddy Grahams available outside of Australia.

Now you can indulge in my own version of these little cookies. Free from Wheat/Gluten. Dairy, Eggs, Soy and Nuts!

Ingredients

     1/2 CUP Dairy Free Spread (Nuttelex)

     1/2 CUP Caster Sugar

     1 TSP Vanilla Essence 

     1/3 CUP Corn Flour

     1/3 CUP Tapioca Flour

     1/3 CUP Rice Flour

     1 TBS Potato Flour

     1/2 CUP Cocoa

     1 TSP Baking Powder

     1 TBS Xanthan Gum

     2 TBS Rice Bran Oil

In a bowl, using a electric mixer cream the Dairy Free  Spread (Nuttelex), Caster Sugar and Vanilla Essence until pale and fluffy. Add Rice Brain oil and stir with spoon. 

In a separate bowl add all the flours, cocoa, Baking powder, Xanthan Gum and gently mix with a whisk until well combined.

Add your Cocoa Flour blend to the first bowl and mix with a spoon, it will look dry and crumbly, you will have to get your hands in the mix to bring it all together.

Between two sheets of Cling Film roll the dough out flat and slice into small rectangles (about the size of a Tiny Teddy) with a sharp knife...*Note Feel free to use a little cookie cutter if you have one.

Place the little rectangle cookies on a lined baking tray and bake in a pre heated oven at 180 Celsius for 12 minuets. 

Cool completely on a wire rack.

SharedByCaroline

CHOCOLATE BISCUITS - DAIRY AND EGG FREE

Just whipped up a batch of these delicious biscuits for tomorrow!
Super fast, easy and delicious!

Ingredients:
1/2 Cup dairy free spread (Nuttelex)
1/2 Cup caster sugar
1/2 Cup cocoa powder
1 Cup plain flour
2 Teaspoons baking powder


Pre heat oven to 170degrees.
Cream the dairy free spread and sugar until pale and fluffy. 
Sift in the cocoa, flour and baking powder and with a spoon, mix into a dough.
Work with your hands until it is a good consistency for rolling and roll out with a rolling pin.
Using a cookie cutter cut into approx 20 biscuits. Place on a lined tray.
Bake for 12-15 minutes.  Cool on a wire rack.
Enjoy!

SharedByEmily

BLACK FOREST FUDGE

I Love Black Forest Cake! We have taken the experience one step further with Black Forest Fudge!

INGREDIENTS
1 tin sweetened condensed milk 
75g butter
400g dark chocolate melts
1 tin black cherries, drained
Small packet of White Chocolate Drops (Reserve some to chop for the top if you want)

Optional - Fresh Cherries to serve.

Prepare your container for the fudge, I'm using a slice tin covered with cling wrap - this allows for easy removal!

Melt the Butter in a medium size saucepan on low heat. 
Add the Chocolate and and Condensed Milk, string often until the chocolate is melted too.

Turn off the heat and add in the Cherries and White Chocolate drops.

Pour the fudge into the tin/container you are planning to let it set in and sprinkle with chopped White Chocolate.
Place it in the freezer for a couple of hours to set.  Transfer to the fridge for storage.

Slice the fudge and serve!

SharedByEmily

CHICKEN KIEV BALLS - FOOD ALLERGY SAFE

The recipe is free from GLUTEN / WHEAT, DAIRY,  EGGS, NUTS and SOY.

INGREDIENTS
     500g Chicken Mince
     2 TSP Crushed Garlic
     Salt and Pepper to tastes
     Rice Crumbs (Or gluten free bread crumbs)
     Corn Flour
     Rice Milk
     1/2 CUP + 2 TBS Dairy Free Spread (Nuttelex) Melted


In a mixing bowl using you hands combine Mince, Salt, Pepper, Garlic and 2 TBS of the melted Nuttelex.

Now you will need to roll Small balls with the chicken mix - you might find it helps to regularly wet your hands with water.

Each ball is then individually rolled in Cornflour then Rice Milk and finally the bread crumbs, coating completely.

Cook the Kiev Balls in the remaining 1/4 CUP Melted Nuttelex using a casserole dish for 30min at 190 Celsius. Be sure to roll the balls with a spoon so they coat completely with Melted dairy free spread.

LEMON CURD - DAIRY AND EGG FREE

Lemon Curd, delicious as it is versatile; think lemon pies, tarts, cakes, with yoghurt  on toast or how we had it today on pikelets!

I love how easily this recipe is! Best part is it is Dairy and Egg free!

Juice of 1-2 lemons
1/2 Cup Castor sugar
80g Dairy free spread like Nuttelex
2 Eggs or egg replacer

In a small saucepan heat all the ingredients together on low heat until they melt and  continue to stir until it thickens.  Use a whisk to stir, it helps prevent lumps and burning.

To test if its ready, take a spoon and dip the back in,  If the curd "coats" the back thickly then its ready.

Pour into a stirile jar and chill in the fridge.

How do you use lemon curd?

SharedByEmily

CHEATS CHOCOLATE / TODDLER CHOCOLATE

SANITY SAVOUR! Counting Calories? Food Allergy restrictions? Chocolate ban? Simple 
solution!

Chocolate that is Allergy safe and takes about 2 minuets to make.
I like to make for my Boys, they believe it's ACTUALLY Chocolate...WIN!

INGREDIENTS
     Pitted dates
     Cocoa Powder


Chop a small handful of dates into bite size bits.

Pop the Dates in a Ziplock bag and about 1/2 a teaspoon of Cocoa powder, shake/mix the dates in the bag so they are well coated in Cocoa.

That's it!

Shared  By Caroline 

CHOCOLATE AND BASIL FUDGE

Yes you read that right - Chocolate and Basil Fudge!  When my husband first told me about it I automatically thought YUCK!
 
So he went to the shop to buy what he needed (these ingredients rarely invade a home that has a dairy free child), and made this fudge for a night time Mum and Dad only treat!
 
The only downside to the treat is I had it with a side of humble pie - basil and chocolate are not gross.  They are GLORIOUS!!
 
Here is how the hubby did it:
 
1 tin sweetened condensed milk
75g butter
400g dark chocolate melts
1 handful of fresh basil leaves, torn or chopped up a bit
 
Prepare your form for the fudge, we just used a silicone muffin form since we had it and it makes it easy to remove.  Dont own silicone bakeware though?  Use a cake tin or slice tray covered in cling wrap - trust me much easier to get the fudge out in a presentable state.
 
Melt the butter in a medium size saucepan on low heat.  Add the chocolate and and condensed milk, stiring often and continuing on low heat until the chocolate is melted too.
 
Turn off the heat and add in the basil leaves.
 
Pour the fudge into the dish you are planning to let it set in and put it in the freezer for a couple of hours to set.
 
When its ready you can remove the fudge from your form and cut up if you desire or simple pile them on a platter.   Either way its best to store in the fridge until you are ready to serve as it tends to melt under warm conditions which leaves you with sticky fudge rather that smooth deliciousness!
 
Too chicken to try chocolate and basil together??? Make the fudge anyway and just dont put the basil in (or maybe only in a bit of it just to try...).
 
If you give it a go I would love to know what you thought so please leave a comment!
 

SharedByEmily