Spiced Blueberry muffins

A simple twist on classic blueberry muffins. :)  Absolutely yummy with honey or jam.

Ingrediants:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Blueberries, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Gently stir in the blueberries,  with care as blueberies bruise easily.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Toffee almond Muffins; Dairy, gluten, and egg free

These taste so nice with some margarine.  Making me hungry.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Sugar, 1/2 cup
Bicarbonate of soda, 1 1/2 teaspoons
Toffe syrup, 1 cup
Almond flakes, 1/2 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and almod flakes.  Mix in 2 cups of soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Swirl the toffee syrup through the mufin mix, don't allow it to mix in completely.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Mud Muffin

Breakfast sized mud-cakes.  Who would resist these. :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Vegan Chocolate block; broken into chunks

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar and bicarb.  Mix in 2 cups of soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Half fill a pan with water and cover with a glass bowl.  Place the pan on the stove to boil and melt the chocolate chunks in the bowl.  As the chocolate melts mix in the remainder of the milk.  When the chocolate as completely mixed ith the milk remove the pan from the stove.  Allow the choclate to cool slightly and then mix it into the muffin batter.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Classic Choc-chip Muffins

Who doesn't love choc-chip Muffins in the morning? :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1/2 cup
Chocolate chips, 1 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and chocolate chips.  Mix the soy milk thouroughly, an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Banana Coconut Muffins; Gluten, dairy, and egg free.

This is the first of my muffin series, continuing my banana obsession.  It's a sweet way to get fruit into your brekky.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 2 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
3 Ripe bananas
Desicated coconut, 1/2 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and desicated coconut.  Mix the soy milk thouroughly, an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Mash the bananas in a seperate bowl and then stir the mash into the muffin mixture.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven.

The benefits of cereal

I went off cereal for a very long time.  This is partly because my dairy allergy was not fully picked up on until I was well into my 20's.  Having cereal with cow's milk when you're allergic to it is just a recipe for a bad tummy.  Needless to say, that for quite a while the thought of eating a bowl of cereal was enough to make me feel ill.  However, I have recently started eating it again and realised there were benefits. :)

1) It's cheap.  No-Brainer there.  A 500g box of Gluten-free cornflakes will last me 7-10 days.

2)  It's simple.  There's no possible way it can upset your stomach unless you are actually allergic to one of the ingredients.

3)  Cereals are mostly starchy carbohydrates rather then sugar.  This is an important point in that quite often nutritionist will tell you how sugary cereals can be.  Coco pops, for example, has 35g of sugar per 100g.  On the offset, this sounds like a lot.  What people don't realised that this sugar content is halved when milk is added; slowing down the overall absorption of the sugar and giving your body time to burn it off before converting it to fat.

4)  Most cereals are fortified.  Those of us with dairy allergies can really struggle to meet our daily calcium requirements.  Most cereals now contain 57% of the Recommended Daily intake of calcium.  Making it just that bit easier to get enough calcium.  Fortified cereals also contain Thiamin, Riboflavin, Niacin, B2, Folic Acid, B12, and Iron.

Garlic butter; dairy free

Garlic butter is very simple to make.  It is perfect for use in home made garlic bread or as a savoury spread for sandwiches.  It is a perfect condiment to melt over vegetables or salad.  the uses of garlic butter are only limited to your imagination.

Of course I shouldn't call it butter!

Ingredients:

450gs of margarine; room temperature
4 cloves of garlic; minced
2 teaspoons of chives; finely diced
50gs of margarine; cubed

Directions:

Melt the cubed margarine in a frying pan as a low heat.  Lightly fry the minced garlic.  It is important to to this over a low heat so that the garlic doesn't burn - If it burns is will be incredibly bitter.  After approximately 8 minutes of shallow frying place the pan to one side to cool.  Place the rest of the margarine in a mixing bowl and blend in the fried garlic, including the oil, and the chives.  when the herbs are blended through scrape the margarine mixture into a Tupperware container, cover and place into the fridge to set.

Chocolate covered ginger; dairy free

This is a very simple treat to make.  However it is also very messy.  There a certain itens that are desirable to have in your cupboard - a pan and a glass bowl that is large enough to sit in the pan without falling in.

Ingrediants:

Block of vegan chocolate
200gs of crystallised ginger
50gs of margarine

Directions:

Half fill the pan with water.  Place this on the stove and place the glass bowl in the pan.  Break the chocolate block into chunks and place in the bowl to melt.  As the chocolate melts stir in the margarine - this will ensure that as it begins to set it is easy to break up.  Line a large Tupperware container with greased baking paper.  Fill this with the crystallised ginger pieces,. spread, spreading them pieces as evenly as possible along the bottom. When the chocolate in the pan has completely melted, pour it, while still hot, onto the crystallised pieces and stir it through before the chocolate begins to set.  Cover the Tupperware container and place in the fridge so that it can set.  When you remove the Tupperware container from the fridge you will need to remove the chocolate ginger from the Tupperware by pulling out the baking paper.  The ginger can now be broken up into pieces.

Ginger covered Hot chocolate; dairy free

I can up with this recipe because it is really hard to find decent tasting chocolate covered ginger in local shops, even hard to find stuff that's not made it milk chocolate.  This recipe is a little less messy then actually making ginger chocolate at home.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
1/2 teaspoon diced ginger

Directions

Gently heat your choice of milk over the stove top, stirring in the diced ginger.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely. Pour into a cup, over a strainer if you dislike ginger lumps, and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Spiced Hot chocolate; dairy free

This is a perfect complement for any sweet dessert. Like any version of hot chocolate it is perfect on it's own.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions


Gently heat your choice of milk over the stove top, stirring in the spices.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely.  Pour into a cup and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Chilli Hot chocolate; dairy free

A lovely spicy option - this makes a good compliment with curry dishes, or with dessert.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
1/2 teaspoon chilli

Directions


Gently heat your choice of milk over the stove top, stirring in the chilli.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely. Pour into a cup and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Peppermint Hot chocolate; dairy free + home made

Yummy home made chocolate.  This is an excellent drink to wake up to in the morning or to have with desserts.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
Peppermint essence 10millites

Directions


Gently heat your choice of milk over the stove top.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely.  mix in the peppermint essence and remove from heat.  Pour into a cup and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Crumbed chicken, like kfc only better; Gluten-free

This a good recipe for chicken fans.  IT can be as health or unhealthy as you like.  The chicken will make a nice addition to salad or roast veggies.  It is a versatile option.

Ingredients:

8 Chicken pieces
1/2 cup Cornflour
water
Gluten-free bread crumbs
1 teaspoon Salt
1 teaspoon pepper
1/2 sage
1 teaspoon coriander
1/2 thyme

Directions.

This recipe can be used for deep frying or oven baking.  Temperate setting in either case is ideal at 180 degrees Celsius.

Place the bread crumbs and corn flour into separate containers.  Mix the herbs, salt and pepper into the cornflour.  When these ingredients are thoroughly combined, start mixing water in slowly; until the cornflour forms a paste that is fairly thick but still runs (you can test this easily by spooning some of the mixture out and allowing it to fall back into the container).  One at a time, dip the chicken pieces in the cornflour paste and then into the breadcrumbs.  This will be a messy process but is worth the effort.  To cook, either place the chicken pieces on a greased tray and place in the oven for 25-30 minutes or Place in a deep fryer until the chicken pieces brown and float.

Chocolate chunk Bikkies/Cookies; Gluten-free and Dairy Free.

A simple recipe for simply sweet bikkies.  I want one now.

Ingredients:

Gluten free Flour 1 1/2 cups.
1/2 teaspoon baking soda.
1/2 cups sugar (preferable brown)
1/2 cup margarine.
1/2 a block of dark chocolate (Green and Blacks or another variety that doesn't include milk in the recipe)

Directions:
Pre-heat the over to 180 degrees Celsius.  Break the chocolate block into small chunks.  Sift the flour into a mixing bowl and mix in the sugar and baking soda.  Slightly melt the margarine and mix into the flour.  Ensure the mix is cool before adding the chocolate chunks.  After you have mixed in the chocolate, spoon the mixture onto a greased baking tray ensuring that the dough is spread evenly apart.  Place the tray into the oven and remove when the cookies are golden brown.  It is particularly important to allow gluten-free biscuits to cool before you consume them as the biscuits cool down the harden significantly.

Banana Carrot Cake; gluten free, dairy free, egg free

Following up on my 'Going Bananas' post, I was inspired to share this classic recipe; altered for us allergy sufferers.

Ingredients:

3 ripe bananas

2 medium carrots

1/2 cup sugar

2 cups gluten free flour

1 teaspoon Bicarbonate of soda.

2 teaspoons egg replacer

1 1/2 cups soy milk or hazelnut milk

8 cloves

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Preparation:

Preheat oven to 180 degrees and grease a cake tin.  Sift the flour into a large mixing bowl and stir in the sugar, egg replacer, spices, soda and milk.  Peel the carrots and grate the carrots into the flour mix, stirring periodically. Mash the banana's and then mix them into the flour as well.  Stir thoroughly and then pour the mix into the greased cake tin.  Bake for approximately 40 minutes.  The cake is ready when a knife through the centre comes away clean.

Serving suggestions:

Spread a smidgeon of Nutella on a slice for a wicked treat.

Or

Serve with a scoop of ice cream.

There are so many possibilities.

Apple Crumble: Gluten-free and Dairy-free

I won't lie, this is a damn easy recipe to make.  It was one of the first deserts I learnt how to cook when I had to go one a gluten free diet.  Apple crumble is dead simple and oh so very cheap.  It also so very yummy.

Ingredients

For Crumble
1 1/2 cups gluten-free flour
200-250grams margarine
3/4 cups sugar.
2 teaspoons cinnamon
4 cloves.

For Filling
6-8 Apples
1/2 cups sugar
20 Grams fresh or minced ginger.

Preparation directions

Peel, core and finely slice the apples.  If you are using fresh ginger, peel and dice the ginger as finely as possible.  Mix the apple, sugar and ginger together and spread this apple mixture on to a greased baking tin.  Cover the tin and set aside for the moment.

Sift the gluten-free flour into a mixing bowl.  Mix the sugar, cinnamon, and the cloves into the flour; ensuring the sugar and cinnamon are as evenly mixed into the flour as possible.  Begin to rub the margarine into the flour mix until it is fully mixed together.

Pizza: Home-made and Gluten Free.

Pizza is such an easy and cheap meal to make at home, even for those of us who have intolerances.   It really  makes me wonder why domino's does so well.  Of course, I say the same about Macca's.

Please note, this can be used to make wheat based pizza of course.  The main difference, apart from flour, is that you need to knead the dough a little before you roll it out.

Ingredients:

Pizza Base:

Gluten-Free flour (Duh, really); 1 and 1/2 cups.
Water (up to three cups)
2 Tablespoons oil (olive oil adds the best flavour - but any will do)
A pinch or two of salt.
Half a teaspoon of bicarbonate of soda.

Toppings:

Tomato puree
Cheese; Lactofree cheese; or soy cheese (depends on diet requirements clearly)
Anything you wish to put on top :)  However, do ensure any meat is cooked before placing it on the pizza.

Preparation directions:

Preheat oven to 200 degrees Celsius.  Sift the Flour into a bowl. Add the salt and Bicarbonate of Soda.  Mix in the oil.  Begin to add the water, however this need to be done in small amounts because of the nature of gluten-free flour.  Essentially add some water and then stir.  Keep using this process until all the flours comes together as a ball.  Next Sprinkle some flour on a clean bench.  This is to prevent the ball of dough sticking to the bench.  Place the ball on the bench surface and gently spread it out too your desired shape. It is important to remember with gluten free flour that the dough must be slightly sticky and that it is not necessary to knead it like you would ordinary pizza dough.  Once you have spread the dough into the desired shape place it on a lightly greased oven pan.  Cook for 20mins or until the bread is par-cooked (cooked but not brown).

Remove the Pizza base from the oven and allow to cool slightly.  Once it is cool enough to handle, spread the tomato puree on the bread base.  Sprinkle cheese or equivalent on the base.  Even disperse your choice of toppings on this cheese and then top with a second sprinkling of cheese.  Place the pizza back into the oven until the cheese /Soya cheese turns brown.  Slice up and enjoy your creation :).

Dairy Free, Gluten Free Carbonara Sauce

I have a difficult time using commercial foods with my food intolerances.  Over the years I have discovered shortcuts and simple recipes that are every bit as good as their dairy counterpart. This is an excellent Carbonara substitute, however I do warn those who are looking for a milk alternative with that milky taste that this is far from it.

Ingredients:

Bacon rashes
1 cup soy milk
1 teaspoon Tahini
2-3 cloves of Garlic
Cornflour
Cooked Pasta

Preparation:  Peel and crush the garlic.  Dice the Bacon rashes.  Heat the Garlic at a low temperature. Bring the pan to a med-high heat and begin the fry the diced bacon.  As the bacon browns mix in a little cornflour - not too much as this is the thickening agent for the sauce.  Stir in the Soy Milk and Tahini.  It is important this is done over a low heat as soy milk curdles easily.  After a few minutes if the sauce is not yet thick enough, add more cornflour and allow the sauce to thicken.  Strip through cooked pasta.