Recipes

Anzac Biscuits - Egg Free, Nut Free, Dairy Free, Soy Free, Gluten Free,

Ingredients

1 cup gluten-free flour

1 cup gluten-free rice flake cereal (or oats if tolerated)

2/3 cup desiccated coconut

2/3 cup raw sugar

125g allergy-free butter

2 tbs golden syrup

2 tbs boiling water

1/2 tsp gluten-free bi-carb soda

Method

1. Preheat oven to 160C (fan-forced).
2. Line 2 baking trays with baking paper.
3. Place flour, cereal/oats, coconut and sugar into a bowl. Stir with a wooden spoon to combine.
4. Melt butter and golden syrup in a saucepan over low heat.
5. In a separate bowl, combine bi-carb soda and boiling water. Then add to butter mixture.
6. Pour the foaming mixture into the dry ingredients and stir to combine.
7. Roll into golf ball sized balls. Place onto trays, press slightly and leave lots of room to spread. Bake for 15 minutes or until golden.
8. Cool on trays and store in an airtight container. Will keep for a long time unless eaten because they are sooooo yummy!!!

Rocky Road - Egg Free, Nut Free, Dairy Free, Soy Free, Gluten Free

Ingredients

230g allergy free marshmallows - halved

1/4 cup dessicated coconut

80g red raspberry lollies, cut into quarters (chopped red frogs work well also)

1/3 cup pure honeycomb, broken into small pieces 

To make Chocolate:

• 60g cocoa powder
• 280g icing sugar
• 220g copha or coconut oil
• 70g soy milk powder or milk powder (optional)

Method

• In a large mixing bowl, combine marshmallows, coconut, lollies and honeycomb.
• Line a 32cm x 17cm slice tray with baking paper.
• Melt copha over low heat and sift in dry ingredients, stirring well to combine.  Pour over marshmallow mixture and stir to coat. Transfer to slice tray, tap to settle chocolate and air bubbles before refrigerating. 
• Refrigerate for 1 hour before slicing into small squares.
• Keep refrigerated to prevent melting.

The Ultimate cupcake recipe - Egg Free, Nut Free, Soy Free

 Quite literally the quickest, easiest, yummiest cupcakes. You can whip these up in no time with all of the ingredients found in your pantry.

 Ingredients

1 ½ cups plain flour

1/3 cup cocoa powder

1 tsp baking soda

½ tsp salt

1 cup sugar

½ cup vegetable oil

1 cup cold water or brewed coffee

2 tsp vanilla extract

2 tbsp vinegar

Method

• Pre heat oven to 190°C
• Sift flour, cocoa, baking soda and salt into a bowl, add sugar.
• Whisk together oil, water/coffee and vanilla into a small bowl.
• Pour liquid ingredients into the dry ingredients and whisk together with a hand whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react.  Stir just until the vinegar is evenly distributed throughout the batter.
• Pour into patty cases, fill each case 3/4 full and bake 12-15 minutes or until a skewer comes out clean.
• Set aside to cool before icing.

Icing

Ingredients

1/3 cup Nuttelex

4 cups Icing sugar, sifted

4-5 tbsps allergy free milk

2 tbsps cocoa, sifted

Method

• Place all ingredients, except icing sugar into a medium bowl.
• Beat for two minutes
• Gradually add icing sugar and combine very slowly with electric mixer
• Finally beat quickly until fluffy

Tip:  This icing sugar will make enough for two batches of cupcakes. Remaining icing sugar can be stored in the refrigerator until ready for use 

Baked berry apples - Egg Free, Nut Free, Gluten Free, - Dairy free option

Allergy friendly treat can be simple. Hopefully you can enjoy this as much as our family does

Ingredients

• 4 Large apples

• 4 Cardamom pods

• 1/2 cup yoghurt or soy yoghurt (optional)
• 2 cups frozen berries (mixed 300g)
• 2 teaspoons honey

Method

1. Defrost berries
2. Preheat oven to 160c
3. Core unpeeled apples 3/4 of the way down from the stem, ensuring the opening is approx 4cm in diameter
4. Insert a cardamom pod into a small deep cut at the base of the apple
5. Repeat for remaining apples
6. Fill apples with 3/4 of the berries and place on baking tray
7. Bake for 45 mins or until skewer can be inserted and removed clean
8. Mash remaining berries with fork, stirring through yoghurt and honey
9. Allow apples to cool a little, then serve with yoghurt mixture

Allergy-friendly Jam biscuits

Ingredients

• 300g allergy-free margarine

•  2/3 cup caster sugar

• 2 tsps vanilla extract
• 3 cups of plain flour or Gluten free flour
• Strawberry Jam

Method

1. Preheat oven to 160c (fan-forced) and line 2 backing trays with grease proof paper
2. Place margarine, sugar and vanilla extract into a food processor and process until light and creamy
3. Gradually add flour until combined
4. Roll one tablespoon of mixture into a ball and flatten slightly. Place onto baking tray 4 cm apart. Repeat with remaining mixture
5. Using a wooden spoon, dip the handle into flour, then gently press into the centre of each biscuit to make an indentation.
6. Fill with strawberry jam and bake for 13 minutes. Leave to cool on trays before eating

Tips

Will store in an air tight container for 1-2 weeks

Yummy garlic bread - Egg, Nut, Soy and Gluten free

Ingredients

• 375ml warm water
• 1 tablespoons dried yeast
• 1 tablespoon sugar
• 1 tablespoon egg replacer or 2 eggs if tolerated
• 2 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 330 g gluten free flour
• 1 teaspoon salt
• 2 tablespoons ground linseed
• 2 teaspoons xanthan gum
• 50g butter
• 2 tablespoon crushed garlic
• 1 tablespoon chopped rosemary
• 1 tablespoon sea salt

Method

1. Preheat oven to 180C (fan-forced). Grease and line a baking tray.
2. Place yeast , water and sugar in a jug and stir to combine. Let mixture sit whilst preparing remaining ingredients. It will start to become bubbly.
3. In small bowl, mix egg replacer, oil and apple cider vinegar, whisk until combined.
4. in a large bowl combine flour, salt, linseed and xanthan gum.
5. Add yeast and egg mixtures, stir until smooth and sticky. (nothing like a dough)
6. Using wet hands, spread the dough into the shape of an oval. Make finger holes all over the dough.
7. Let the dough rise for 30 mins or until it is half its original size, in a warm spot.
8. Melt butter in microwave for 30 seconds on medium and add in the garlic and rosemary.
9. Using a spoon spread the butter mixture over the dough and sprinkle with rock salt.
10. Bake for 30 mins or until it is firm to touch.

Tips

Ensure that the bread is well cooked or it will flatten as it cools

Serve warm or cool completely and freeze the same day

Squid with Chilli Lime Salt - Egg, Nut, Gluten, Dairy,Soy

Ingredients

• 4 squid tubes with tentacles
• 1/2 cup rice flour or gluten free cornflour
• 2 egg whites or 2 tsp egg replacer dissolved in 1/2 cup allergy-free, milk
• Oil for frying

 Method

STRAWBERRY LAYER CHEESECAKE

A delicate dessert loved by all. With a buttery chocolate biscuit base, creamy filling and a bright jelly topping. Something sweet to satisfy those taste buds.

Ingredients

1 ¾ cups allergy-free, digestive biscuits

1 tablespoon allergy-free, cocoa, sifted

100 g unsalted allergy-free, butter, melted

Filling:

100 ml boiling water

1 tablespoon gelatine

200g white chocolate

2 tubs Tofutti (better than cream cheese)

Topping:

1 x 85 g packet strawberry jelly

2 cups boiling water

Method



1. Grease a 22cm springform cake tin.
2. Place the biscuits and cocoa in a food processor and process until fine crumbs. Add the butter and pulse to combine.
3. Press mixture into the base of the cake tin, chill while you make the filling.
4. To make the filling, pour water over gelatine, dissolve and set aside to cool.
5. Melt chocolate in a small saucepan over low heat. Remove from heat.
6. In a small bowl whisk cream cheese until soft and creamy.
7. Pour cream cheese and gelatine into the chocolate mixture, whisk until combined.
8. Pour the filling over biscuit base and gently tap tin to dispel any air pockets. Cover in plastic wrap and chill for 2 hours until set.
9. To make topping dissolve jelly with boiling water. Once dissolved cool completely, then place in the fridge until just starting to thicken. Pour jelly over the cheesecake, then return to the fridge for several hours until the top has completely set.

Tips

Be sure to add topping only when filling is set or two layers will merge.

Keep refrigerated, keeping time 3 days.

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

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

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

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.