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

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