How good is caramel? I love it, and I’m not letting the lack of dairy in our household hold us back! This yummy slice keeps very well in the fridge, and is great for a school lunch box treat (or a hooray! it’s morning tea time treat). I won’t pretend it’s super healthy, but it is super yum!
1/2 cup of dairy free margarine
1 cup of loosely packed brown sugar
1 cup of gluten free self raising flour
1/2 cup gluten free plain flour
1/2 cup desiccated coconut
1/2 cup of soy milk
Salted caramel topping
270ml light coconut milk
2 tablespoons of brown sugar
Pinch of salt
Cream dairy free margarine and sugar until light and fluffy. Add eggs one at a time and mix well.
Fold in sifted flour alternately with milk. Stir in desiccated coconut.
Bake at 180 degrees for 35 minutes (or until cooked).
While slice is cooking, bring coconut milk and brown sugar to the boil, and then simmer on low heat, stirring occasionally for 20 minutes. Add pinch of salt (to taste).
Allow slice to cool. Pour over caramel topping to serve
It’s Saturday morning. We normally like a lazy morning with pancakes at my place. Unfortunately, I have just been diagnosed with gestatational diabetes, which means regular GF pancakes are a definite no no for me!
What to do? Well, I won’t let this low carb thing make me miss out on the fun! So here’s a super easy recipe for berry pancakes for one.
It’s Anzac Day tomorrow. This morning the children and I talked about Anzac Day, what it means, and their great grandfathers who fought in WWII. We made some ANZAC biscuits to commemorate the day. We can’t be strictly traditional, because of the gluten and dairy. These come pretty close though! They are so yummy, I’m now wondering why I always wait for ANZAC Day to make them!
1 and 3/4 cups of Gluten Free Plain Flour
1/2 cup of desiccated coconut
3/4 cup of rolled quinoa
1 teaspoon of baking powder
1/3 cup of brown sugar
2/3 cup of Nuttelex or coconut oil
2 tablespoons of golden syrup
1 tablespoon of soy milk (or other milk substitute)
Preheat oven to 180 degrees.
In a large bowl, combine flour, sugar, desiccated coconut baking powder and quinoa.
Melt the nuttelex in a smaller bowl, and stir in the golden syrup while it is still warm. Stir through the milk.
Make a well in the centre of the dry ingredients. Pour in the wet ingredients.
Stir with a large spoon until combined. Roll into balls of roughly a tablespoon in size. Squash until they are about a centimetre thick.
Bake for 10 minutes. Biscuits will be crunchier as they cool down.
Easter is a tricky time for families with allergies. There is the never ending quest to find allergy friendly Easter eggs. When we find them, we buy them immediately because you never know when you will find them again! It’s easy enough to get nut free chocolate, or dairy free chocolate, but trying to find chocolate that covers both allergies (plus gluten free) can be a bit of a challenge. In the end, we found Alpha hunting eggs for the Easter egg hunt, and a large Kinnerton’s Easter egg for my daughter – all gluten, dairy and nut free.
We woke early, and the children had an Easter egg hunt. We don’t buy a lot of chocolate, as its hard to get so I bought some plastic eggs, and filled them with little treats (tiny bracelets, shopkins, and some little minions figurines). After the hunt, the children sat down to eat some chocolate for breakfast, while I got started on our Easter lunch.
We have a tradition of spending Easter Sunday with our Goddaughter and her parents. This year it was our turn to host and prepare an Easter feast. We decided on a big pot of chicken and coconut milk noodle soup.
I love this soup. It’s one of my favourite things to prepare and eat. There is a lot of chopping involved, but I find it quite relaxing, and enjoy the preparation. There’s something quite meditative about spending all that time chopping! It’s a nice dish to have on the weekend, when you can take some extra time to make it. I also love that people can choose what to add to it, and really make the dish their own.
Chicken and Coconut Noodle Soup
1 piece of Galangal, about 5cm long
1 large chunk of Ginger, bout 5 cm long
2 fresh Turmeric roots
3 cloves of Garlic
2 Lemongrass stalks
4 Kaffir lime leaves
2 medium or one large free range chicken
4 tins of light coconut cream
2 table spoons fish sauce
Salt to taste
2 teaspoons of Cumin powder
2 teaspoons of dried coriander powder
Coriander root and stalks, finely chopped
Coriander leaves, chopped
1/4 of an iceberg lettuce or cabbage, finely shredded
3 carrots, peeled and julienned
2 Cucumbers, peeled and cut into narrow sticks
Green beans or snake beans, cut into 0.5cm pieces
1 cup of finely sliced mushrooms
Deep fried shallots (available at Asian grocer)
Dried chilli flakes
2 limes, cut into wedges
3 tablespoons of olive oil
Two tomatoes, diced (you can subsitute this for two fresh chillies, if you like some extra heat)
Fine Vermicelli Rice noodles
The first stage – Making the Stock
This stock is boiled twice, to create a clearer broth. You can skip this step if you wish, but the soup with be fattier and more gelatinous.
Place whole chicken in a very large pot. Fill with water until completely submerged. Bring to the boil, and simmer on low heat for an hour. Take off the stove, and pour away the water. Refill with fresh water, and return to the stove to simmer.
Take the lemongrass stalks, hit them with a meat mallet a few times to release the flavour. Peel the turmeric, ginger and galangal and cut into small chunks. Peel the garlic cloves. Chop the coriander root and stalks. Add to the pot, and simmer for two hours.
(While the stock is cooking, you can move to the second stage, and start chopping!)
After 2 hours, carefully remove the chicken from the pot, and place in a fine strainer sitting over a large pot (to catch any of the stock pouring off the chicken). Remove the skin, shred the chicken meat with a fork, and place in a separate bowl. Discard bones.
Pour the stock through the strainer, into the second pot. Discard strained items. Once the stock has settled, you can skim any fat off the top if you wish.
The second stage – Preparing the ingredients for the soup
This is the most time consuming part of the preparation. I normally do this while the stock is cooking. You basically want all of the vegetables chopped as finely as possible, so that they lightly cook when the boiling hot soup in poured on top.
Peel and julienne the carrots as finely as you can.
Peel and cut the cucumber into narrow sticks
Cut the ends off the beans, and then cut into small pieces, roughly 0.5cm long.
Finely slice the mushrooms
finely shred the lettuce
finely chop the coriander leaves
Arrange on a tray, ready for people to serve themselves once the soup is ready.
The third stage – prepare noodles
boil a large pot of water for the noodles. Once boiling, turn off the heat, and add noodles. Leave for a few minutes, until noodles are soft, then drain. Rinse with cold water and drain again.
Place noodles in a large bowl. Pour in 1 table spoon of olive oil, and mix through with your fingers. Pull out small handfuls of noodles, and arrange into small piles, ready as a single serve for each soup bowl.
Stage Four – Soup
Finely slice shallots. Add to a large pot, with ground cumin, ground coriander, kafir lime leaves and two tablespoons of oil. Cook on low heat for one minute. Add stock, diced tomatoes and fish sauce, a litre of water and simmer for about 10 minutes. Add coconut milk, and simmer for another 5 min. Squeeze in roughly half a lime. Season to taste.
Each person takes a large bowl, and adds their desired ingredients from the chopped vegetables, noodles, and shredded chicken. Ladle the boiling soup over the top. Add fried shallots, dried chilli and a squeeze of lime as desired. Enjoy!
This is an adaptation of a recipe from one of my favourite blogs, Wholefood Simply. https://wholefoodsimply.com/baked-banana-custard/
This recipe has been a staple lately at my place, as my little girl loves it. I’ve played around with a few variations, and this chocolate version is very popular. If you prefer a sweeter dessert, add an extra tablespoon of maple syrup. We like it plain, but tonight we are having it with fresh raspberries and coconut milk ice cream.
Gluten, dairy, nut and soy free. Contains egg
3 very ripe bananas
1 tin of coconut milk
1 tablespoon of raw cacao powder
1 teaspoon of vanilla essence
1 tablespoon of maple syru
preheat oven to 160 degrees
combine all ingredients in a blender. Blend until smooth. Pour mixture into ramekins or silicone muffin molds, leaving 1.5cm at the top to allow for the puddings to rise
Place ramekins in a baking dish, and pour 2cm of water into the bottom of the dish.