Dairy Free Ice Cream

There are some great Dairy Free Ice Cream Recipes available, but most of them call for ingredients that my Son can't eat because of his allergies, like Coconut Cream and Honey.

In the end we have created a Dairy Free Ice Cream worth sharing with friends!

INGREDIETS
1 Cup Rice Milk
2 Tbs Rice Malt Syrup
1/4 Cup Dairy Free Topping Flavour of Choice
Or 1/2 Cup Berries + Vanilla Essence 

METHOD
Blend the ingredients together and Freeze into Ice Cube trays.
Once Frozen Blend in the food processor until smooth
Serve! It's THAT Simple.

Young Zack enjoying his first Ice Cream (Gluten Free Cones purchased)

Allergy Friendly Shortcrust Pastry - Gluten, Dairy, Nut Free!

Sweet and Savoury Short Crust Pastry.

INGREDIENTS

250g Gluten Free Flour

200g Lard  *Note, Its important to choose a high quality dripping, this way you don't get any meaty flavours in the pastry, I personally like 'Wik Pure Dripping' the best out of any I have used, its a really clean taste. 
Enough water to bring the mixture to a dough, aprox 30ml

SAVOURY SHORTCRUST

Include 1/2 teaspoon Salt

SWEET SHORTCRUST

Include 1/2 Caster Sugar

METHOD

In your food processor blend Gluten free flour ( and the Sugar or Salt) and Lard together until mixture becomes crumbly.
Then slowly add small amounts of water until your mixture forms a dough.

You will now need to chill the pastry for 20min before using, without chilling it's way to sticky and now easy to work with.

Once chilled, place pastry into the tin and pre cook for 10min in a oven pre heated to 200 Celsius before adding fillings, if shortcrust isn't going to be used in a recipe that requires the fillings to join the cooking time, cook until golden brown.

Above: Apple and Blueberry tart made using Sweet Shortcrust Pastry recipe.

Doughnuts - Allergy Friendly

These are oven baked sweet treats that taste and look like Doughnuts without the edition of Eggs, Dairy and Wheat!

You will need a tray like this...

The mixture is a runny like pancake mixture, making it easy to poor into each doughnut mould. 

INGREDIENTS:

1 Cup Gluten Free Flour Mix - Self Raising.

1/3 Cup Nuttlex

2/3 Cup Rice Milk

Cinnamon and Sugar

Rice Bran Oil for greasing.

METHOD
Pre Heat Oven to 190 Celsius.
Melt Nuttlex.
Grease Doughnut Tin.
Add both wet ingredients to the GF flour.
Whisk until well combined.
Poor into the greased tin and bake in oven for aprox 15min at 190 Celsius.

So Simple.

Roll the doughnuts in cinnamon sugar while they are hot.




                    

Lemon Biscuits

Ingredients:
1 x Ripe Lemon
250g Butter
1/2 x Tin Condensed Milk
1/2 Cup x Sugar
2 1/2 Cups x Self Raising Flour


Pre Heat Oven to 180deg Celsius.
Cream Butter and Sugar.
Add Condensed Milk and beat with electric mixer until well combined.
Add Flour and mix until well combined.
Add Rind and Juice (aprox 2TBs) of One Lemon, Mix through batter.

Roll Mixture into tea spoon size balls, placing on a Baking tray lined with Baking Paper.
Press each Ball down with a Fork.
Bake for 10 - 12min until the bottom of the biscuit is browned.
Cool on Wire Rack.

Makes Aprox 60 x Biscuits.

Toddler "Chocolate"

This is a treat/snack I like to make for my Boys, they believe it to be Chocolate...Even I nibble them myself when craving a sweet treat.

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!

Gluten Free Chocolate Cake

Ingredients
1 Can Red Kidney Beans - Washed/drained.
1 Tbs Vanilla Essance
1 Tbs Water
125g Butter
5 Eggs
1 Cup Sugar
1 Cup Coco powder
1 Tsp Gluten Free Baking Powder
1/2 tsp Bicarb Soda

In a Food Processor blend Kidney Beans, Vanilla Essence, One Egg and Water until smooth - Set aside.

In a separate bowl cream Butter and Sugar.
Add 4 Eggs and beat until well combined.

Mix Kidney Bean Purée to Egg/Butter/Sugar Mix, Mixing until smooth.

Add Coco, Baking Powder and Baking soda, blend one last time until all mixed together.

Grease a Ring Tin and Bake in a 180deg Oven for 40 - 45min or until skewer comes out clean when inserted into cake.

Don't be put off by the addition of Kidney Beans, unless you saw the recipe there is no way to know! This is Rich, Moist Chocolate Cake!

Chocolate Truffles

Ingredients
227 chocolate, cut into very small pieces
1/2 cup cream
2 tablespoons butter, cut into small pieces
2 Tsp essence flavour of choice
2 Packets Chocolate ripple biscuits.

Heat Cream and Butter in saucepan until just starting to boil.

Poor hot cream over chopped chocolate and stir until completely melted.

Divide mixture evenly between 2 bowls, flavouring each one with your choice of essence. (I used Orange essence in one and Peppermint essence in the other.)

Cover and place in the fridge to set until firm (couple of hours or over night).

Using a food processor grind chocolate ripple biscuits until fine, you want to add a little under a packet to each bowl of Chocolate, the remaining crushed ripple biscuits are to roll your truffles in.

Once you have added your chocolate ripple biscuits, mix until well combine and roll small balls, each ball then need to be rolled in and coated with the crushed chocolate ripple biscuits.

Blueberry Sauce

This Blueberry Sauce is great for topping Ice Cream or mixing in Yoghurt!


2 cups fresh blueberries
1/4 cup sugar
1 tablespoon Lime juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Blend Blueberries and add sugar, Salt and lime Juice.

Bring to a boil and boil for aprox 1 minuet.

Add Vanilla...

Chill.

Easy!

Choc Mint Truffle Log

1 bag of mints
1 packet of chocolate ripple bisciuts
1 cup of coconut
1 can of condesed millk

Crush the mints into either powder or really fine peices (if you have a food processor use that to smash it all up)

Mix the mint & biscuits together and smash or blend until crushed completely.

Add the coconut and can of condensed milk, mix it well until it is solid enough to roll into a log.

Roll in coconut, wrap in cling film and set in fridge until firm.

Slice...

Stephanie Alexander Basic Muffin Mix

Ingredients:
220g self-raising flour
1/2 cup caster sugar
3/4 cup milk or buttermilk
1 egg
3/4 cup vegetable oil

Mix flour and caster sugar and any other dry ingredients (like chocolate chips, nuts, spices, dried fruit).

In a separate bowl, combine milk, eggs and oil and whisk together lightly.  Add any other wet ingredients (like fresh berries, grated carrot or apple or mashed banana).

Make a well in the centre of the dry ingredients, pour in the wet mixture and mix lightly together.  Spoon into muffin tins and bake for 20-25 minutes until lightly browned on top.

Cool on a wire rack and serve.




I made Chocolate Chip and Apple and Cinnamon. 

Kiss Biscuits

Ingredients:
1 Cup Caster Sugar
200g Butter
1 Teaspoon Vanilla Essence
3 Cups Plain Flour
1 Teaspoon Baking soda
2 Eggs
1/4 cup Strawberry Jam
Sprinkles
2 Icing sugar

Cream Butter and Sugar, add Eggs and  Vanilla essence mix until well combined.
Add Flour, Baking Powder and mix until it starts to come together, then use your hands to kneed into a dough.
Wrap dough in Cling Wrap and put into the fridge for 30min.

Flour surface and roll our dough 5 mm thick, cut biscuit shapes out and place on a lined baking tray - cook a oven pre-heated to 180 degrees for 10min. * Repeat this step until all the dough is used


Half the biscuits - one half will be the bottoms and the other will be the tops.

Mix 2 - 3 Tablespoons of warm water in the 2 cups of Icing Sugar and ice the tops of half the biscuits.
After icing each one press the biscuit into the sprinkles - place aside to set.














Once all the Biscuits are iced, spread the Jam over the remaining half and top with an Iced Biscuit.

Chocolate Dips

These taste like the shortbreads from a biscuit tin... Delicious! 


Ingredients
225g Softened Butter
55g Icing Sugar
175g Plain Flour
55g Corn Flour
Few drops of Vanilla Essence. 
Chocolate for melting


Cream Butter and Icing Sugar together.
Add Flour, Corn Flour and a few drops of Vanilla Essence. 
Mix with a spoon until well combine.
Spoon mixture into a piping bag and squeeze on to a tray lined with baking paper. (If you wish, you can just spoon the mixture straight onto the try without piping it).
Bake in a oven preheated to 180c for 15min.
Cool on wire rack

Melt Chocolate and dip the ends of half the shortbread into the chocolate and set on wire rack, with the other half paint the backs with Chocolate and sit upside down on a plate.

Peppermint Creams

Ingredients:

1 Egg White
Peppermint Essence

340g Icing Sugar

Food colouring - optional -

Beat egg whites till fluffy, but not stiff.
Sift in icing sugar and mix until dough starts to form.

Add a few drops of peppermint essence (food colouring if using) and kneed dough until smooth.
Roll teaspoon size balls and place on a tray lined with baking paper.
Press each ball flat with a fork.
Leave to set for 12 hours.

Fruit Bars (Date filling)

Ingredients:
Pastry
125g butter
50g sugar
1 egg
260g flour
2 tsp baking powder
a little milk
Filling
500g dates
60g water
juice 1/2 lemon
1 tbsp syrup
40g corn flour 

Put fruit, water, lemon juice, cornflour and syrup into saucpan and cook on a medium heat for 5min constantly stirring - add extra water if starts to stick.
Put aside to cool.
Once cool, put through food processor.

In your food processor Cream butter and sugar, Add the egg and beat well.
Gradually add flour and bring together.
Add a little milk and in 30 sec it will come together into a ball of pastry.
Divide Pastry and roll into a long shape and flaten out.
Spread filling down middle of pastry.
Fold pastry in to form 'sausage roll' shape
Brush with milk and bake in oven pre heated to 180C for 30 mins.

Chocolate Date Balls

Oh this recipe you so have to try!!! they taste exactly like a chocolate truffle but not naughty!

Ingredients:

80 gm pitted dates
110gm sultanas
1tbl boiling water
1tbl unsweetened cocoa powder
45gm milk powder
60gm desiccated coconut
Extra coconut for rolling the balls in

Method:

Place dates and sultanas in food processor, 6-10 sec - until finely chopped).
Add boiling water and leave to soak for a few minutes.
Add cocoa powder, milk powder and coconut, 5 secs (Add more water if too dry)
Roll/squash into balls and roll in extra coconut.
Store in an air tight container in the fridge for up to 2wks.

For a dairy free option try replacing the milk powder with almond or cashew meal.

Yumo!

Coconut Slice

Ingredients:
Base

1 1/2 cups plain flour

155 grams butter

1/2 cup icing sugar

Topping
1/3 cup caster sugar
2 eggs
2 cups desiccated coconut
1/3 cup jam (raspberry or strawberry or even blackberry)

Preheat the oven to 180 degrees.  Spray a slice tin with canola oil or line well with baking paper.  
Melt butter, add flour and Icing sugar, mix and press into slice tin – then bake for 15 minutes or until golden.  Cool in the tin.

In a small bowl whisk the eggs and sugar until combined.  Stir in the coconut.  Spread the jam over the baked base evenly and smooth out with a spoon.  Spread the topping over the jam evenly and bake for 20 minutes or until lightly golden.  


Cut into squares when cool.

Weetbix Slice

Base Ingredients:
4 Weetbix
1 Cup SR Flour
1 Tablespoon Coco
1 Cup Sugar (I use raw sugar)
1 Cup Coconut
150g Butter


Top Ingredients:
2 Teaspoons Butter
1 1/2 cups icing sugar
2 Tablespoons coco
2 Tablespoons warm water

Base
Crush weetbix in a mixing bowl, adding Sugar, Coco, Coconut and combine.
Melt Butter and poor over dry ingredients, mix together.
Press mixture into a lined slice tray and bake in a oven pre heated to 180c for 20min.


Top
Melt butter in saucepan and add icing sugar, coco and the water, mixing until smooth.
Poor over the top of the slice base, sprinkle with coconut and leave to cool.


Once cool remove from tin and slice.

Jelly Lollies

http://www.grouprecipes.com/38804/homemade-gummi-bears.html

Came across this recipe ^

Decided to give it a go...

The verdict?

Way too chewy...But, We had fun using up that old packet of jelly!!

Lemon Slice

Ingredients:
BASE
1 1/2 cups plain flour
1/2 cup icing sugar
150g melted butter

TOP
400g can condensed milk
1 egg
1 tablespoon lemon rind
1/2 cup lemon juice
2 tablespoons plain flour
1 teaspoon baking powder

Mix all base ingredients together and spread into a greased/lined slice tin.  Bake for 15 minutes at 180 degrees.

While your base is cooking, Mix all top ingredients together.

Remove the base from the oven and poor the top mixture over the base and put back into the oven for 20 - 25min or until set.

Once cooked remove from oven and allow to cool.

Remove from tin and slice.

Dust with icing sugar.

And Serve!

Recipe Owner and Fantastic cook: http://mums-in-the-kitchen.blogspot.com/ 

Chocolate Cake

Easy, moist and yummy chocolate cake recipe... Whenever I serve this to guest i'm always asked for the recipe. 


Ingredients:
1 1/2 Cups Self Raising Flour
3 Tablespoons Cocoa
1 Cup Caster Sugar
1 Cup Water
1 Teaspoon Vanilla Essence
1/2 Cup Oil

Step One:
Mix all dry ingredients together

1 1/2 Cups Self Raising Flour

3 Tablespoons Cocoa

1 Cup Caster Sugar

Step Two:

Add wet ingredients to dry ingredients and mix with a hand whisk until smooth.

1 Cup Water

1 Teaspoon Vanilla Essence

1/2 Cup Oil

Step Three:

Line the base of cake tin with baking paper and grease cake pan before pouring mixture in.
 

Bake in a Pre-heated oven atr 180 for 35 - 40min.

You will know the cake is ready when you poke a skewer into the center of the cake and it comes out clean.

Step Four:

remove cake from tin straight after taking it from the oven and leave it to cool on a wire rack.

Once cooled completely you can ice your chocolate cake.

I use 2 teaspoons Melted butter

1 1/2 Cups Icing Sugar

1 Tablespoon Cocoa

1 - 2 Tablespoons Warm Water

If I have the time a butter cream icing goes great with this cake too!