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.

Sweet and Sour Chicken- Gluten Free

Gluten Free Sweet and Sour Chicken.


Ingredients: 
3 x Chicken Breast's
Salt and Pepper
1 x Cup Cornflour 
2 Eggs, beaten
1/3 Cup Oil of choice

Cut Chicken into 1 inch cubes. 
Season with Salt and Pepper. 
Roll Chicken in Cornflour and then roll in Egg. 
Heat oil in large Skillet. 
Cook Chicken until browned. 
Place in Baking Dish.




Make Sauce... ...

Sauce:
1/2 Cup Sugar
4 Tablespoons Tomato Sauce

1/2 cup White Vinegar

1 Tablespoon Soy Sauce (Use Gluten Free if making GF meal)
1 Teaspoon Garlic Salt

Whisk until smooth. Then pour evenly over Chicken. 
Turn chicken so the sauce gets on both sides and then put in the oven at 180 degrees for 15 minutes. 
Turn chicken and cook another 15 minutes.




Serve on Rice.

Baked To Perfection - Veggies

Crunchy on the outsize, with a caramelized coating and fluffy, soft insides... The Perfect Roasted Vegetable.

2 x Sweet Potatoes
2 x Potatoes
2 x Carrots
3/4 cup aprox Lard

Pre-Heat an oven to 200 degrees centigrade.
Place Lard into Baking Pan, you want enough Lard so that the base is covered completely about a cm high **once melted.
Put Baking Pan into the oven, the Lard needs to be boiling hot before adding the Veggies.
Peel and Chop Veggies while Lard and oven are heating up.
Boil the chopped Veggies in Water until soft enough to be poked into with a Fork.
You know the Veggies are ready to be added to the Lard when the Lard boils and bubbles when a Potato is placed into the Baking pan.
Put the drained Veggies into the Lard and bake in the oven for aprox a hour, turning the Veggies occasionally through cooking time.
Once cooked drain on paper towel before serving...

Creamy Garlic Chicken Stir-fry

A Gluten Free, Dairy Free Creamy Garlic Chicken Stir-fry that's a hit with the whole family, and SO easy to make!

Ingredients:
2 x Chicken Breasts
1 x Head of Broccoli
2-3 x Carrots
1/2 x A Capsicum
1 x Can Coconut Cream
2 x Cloves Garlic
1 x Tbs Olive Oil
Salt and Pepper to tastes.


Crush in a garlic crusher.
Heat Olive Oil in Pan/Wok.
Add the Garlic to Olive Oil.

Dice up the Chicken breast, Add to Garlic and Oil.

Chop up the Carrots, Broccoli and Capsicum, also add these to the Pan/Wok.

Stir in the can of Coconut Cream.

Add Salt and Pepper to taste...

Cook until Chicken is ready and veggies are soft.

Serve on Fluffy Rice.