Allergy Friendly Recipes

Pumpkin Cookies - Dairy, Egg & nut free

Makes 45 cookies

Ingredients:

• 1.5 cups of raw sugar
• 2 cups cooked pumpkin
• 1 cup sunflower oil
• 2 tsp vanilla essence
• 4 cups self raising flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground ginger
• 2/3 cup currents

Method

       In a Large bowl:

1. Combine sugar, pumpkin oil and vanilla essence until well combined
2. Add sifted dry ingredients and currents  and mix until just combined
3. Drop tbsp of mixture onto trays lined with baking powder
4. Bake in moderate oven 180c for 20 mins

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Thai Green Chicken Curry - Dairy, egg, gluten & nut free

Cooking time 10 mins, serves 4

Ingredients

• 2 x 400ml cans of coconut milk
• 450g skinless chicken breasts cut into 2.5cm pieces
• 4 x kaffir lime leave, 2 whole and 2 shredded
• a little nut free vegetable oil
• 2-3 red, orange or yellow peppers, sliced 
• 2 tbsp Thai green curry paste
• 3 tbsp Thai fish sauce
• 2 tbsp brown or palm sugar
• 1 cm of ginger - shredded 
• 150g of snow peas 
• 1 red chilli, de-seeded and shredded (optional)
• 10-12 Thai sweet Basil leaves torn

Method

• Open cans of coconut milk and spoon the thick coconut that has risen to the top of the cans into a saucepan. Pour the thinner milk into a measuring jug for later use.
• Add chicken and 2 whole Kaffir leaves to thick coconut cream. Cook on moderately high heat for 10 mins or until the chicken is just cooked through. Remove the chicken to a plate using a draining spoon.
• Boil the coconut cream until it thickens and the oil separates. It will look curdled at this stage, but don't worry. It will be used to thicken and flavour the sauce later.
• In a large frying pan, fry the peppers in oil for about 3 minutes. Set aside. Fry the curry paste in a tablespoon of the remaining coconut milk for 1-2 minutes until the fragrance is released.  Add the fish sauce, sugar and stir.
• Add the remaining coconut milk, ginger and snow peas. Stir and cook on a moderate heat for 5 minutes. Return the peppers, chicken and coconut cream to the pan for about 5 minutes to ensure that the chicken is heated through.
• Scatter the kaffir lime leaves, (chilli if using) and sweet basil over the curry just before you have finished heating through the meat.
• Serve immediately with steamed or boiled rice. 

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Lemon Slice - Egg, Nut, Dairy & Gluten Free

Ingredients

• 2 cups self-raising flour or gluten free self-raising flour
• 1 cup sugar
• 2 cups coconut
• 250g allergy free butter

Method

• Preheat oven to 180c
• Grease and line large slice tray with baking powder
• Sift dry ingredients into a large bowl and pour in butter. Mix well and press into slice tray evenly
• Bake for 20-25 mins until golden brown. Leave in tray to cool
• Remove slice onto a chopping board whilst warm and ice with lemon icing. Sprinkle with coconut if desired
• Put in to fridge to firm before slicing

Lemon icing

• Sift 2 cups of icing sugar into a small bowl
• Add 1 tsp allergy free butter, rind of 1 lemon and enough lemon juice to make a thin spreadable icing

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Home Made Pumpkin Soup - Egg, Nut, Gluten, Dairy and Soy Free

Serves 4-5

Ingredients:

• 750g pumpkin, peeled and diced
• 1/2 Celery stick, diced
• 1.25 litres of gluten free chicken stock
• 1 large brown onion, sliced
• 1 tsp ground cumin 
• 1 tbsp fresh coriander, chopped or parsley
• Salt and freshly ground black pepper
• 1 tbsp olive oil

Method:

1. In a large saucepan add oil and onion. Stir fry till brown in colour.
2. Add remaining vegetables and pour in chicken stock until vegetables are just covered.
3. Bring to the boil, then simmer for 1 hour on low heat until all vegetables are soft.
4. Remove from heat and puree in a food processor along with ground cumin and coriander.
5. Re-heat and season with salt and pepper to taste.

Tip: Serve Garnished with a swirl of allergy free cream, coriander and crusty bread.

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Home Made Chocolate Recipe - Egg, Nut, Gluten, Dairy and Soy Free

This makes 20 chocolates

Ingredients:

• 30g Cocoa powder
• 140g icing sugar
• 110g copha or coconut oil
• 70g milk powder or soy powder (optional)

 Method:

1. Melt copha over low heat
2. Sift dry ingredients into a bowl and stir well
3. Pour over copha , stir and drop teaspoons of mixture into chocolate moulds
4. Tap moulds to settle chocolate and air bubbles
5. Refrigerate until set and enjoy

 Option 2

If you prefer a coconut rough chocolate, replace milk powder with 3 tablespoons of desiccated coconut

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Chocolate Truffles - Egg, Nut, Gluten and Dairy Free

Ingredients:

• 225g allergy free dark chocolate
• 175ml double cream or soy cream alternative
• 1/2 cup cocoa powder, sifted for rolling
• 1/2 cup coconut for rolling

Method:

1. In a large mixing bowl, break up pieces of chocolate.
2. In a small saucepan, add cream and bring to the boil.
3. Pour the cream over chocolate, mixing well until the chocolate has melted.
4. Cover, set aside at room temperature for 90 mins to completely cool and set.
5. Use a teaspoon to spoon bite-sized pieces into your hands. Dust your hands with a little icing sugar to prevent sticking.
6. Truffles will be very soft, so place them in the refrigerator for 30 mins to set.
7. Once truffles have firmed, reshape slightly and roll half of them in cocoa and the other half in coconut.

Serve with tea or coffee

Tip: Store truffles in refrigerator to prevent spoilage