Entries tagged as ‘Dairy Free’
News this week is that the doctors at Addenbrooke’s Hospital, Cambridge, have discovered a cure for peanut allergy.
Hopefully, researchers think it could work for other allergies such as egg and dairy too.
1 in 50 children in Britain have a peanut allergy and about seven children die each year from a dangerous reaction. But when 23 children were tested by giving them daily doses of peanut flour in their foods over a fixed period all but two were cured.
It goes without saying that nobody should attempt this by themselves outside of a medical environment – previous similar attempts to cure children this way had failed. However it is hoped that significant advances in providing this cure will be made in the next three years.
Categories: Allergy · Dairy Free · Egg free
Tagged: Dairy Free, Egg free, peanut allergy
We’ve got a new product on our shelves. It’s a chocolate made without any dairy ingredients and it looks (and tastes) wonderful.
The story goes that Emma Clacher became known as “the chocolate lady” when she started sharing home-made chocolates with her friends. The gift soon turned into an all hours obsession, but with one big drawback, Emma had an allergy to dairy products. When it comes to chocolate that can be a big obstacle but determined experimentation led to inspired creation and the result was a dairy-free truffle which customers couldn’t get enough of; and they were understandably popular with vegans too. That was the beginning of Emma’s Chocolate Heart company.
Now Emma’s range extends to fruit flavoured truffles and chocolates, with rose, mint and sea salt varieties as well. But there’s not a shred of dairy produce in there. Instead Peruvian dark chocolate is mixed 
with natural lime, orange and peppermint oils, Himalayan salt, or freeze dried raspberries. There’s no added sugar either, just quality natural ingredients – it’s easy to see why Emma’s culinary handiwork became popular.
So if you’ve got a ‘chocolate heart’ give it a try and start nibbling to your hearts content.
Categories: Chocolate · Dairy Free · Egg free · Vegan
Tagged: chocolate, Dairy Free, Egg free, Himalayan Salt, lime oils, orange oils, peppermint oil
23 September, 2009 · 3 Comments
Gluten Free 3 layer cake
Gluten Free Celebration Cake is a 3 layer sponge cake with a non-dairy cream cheese filling. Although this recipe is gluten free it does have egg whites. You could use NO EGG as an alternative if you want to avoid eggs completely or are vegan.
Ingredients
2oz Margarine
4oz Icing sugar
1 Tbsp Rapeseed oil or other vegetable oil
2oz Cornflour (corn starch)
2oz Rice flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tsp Xanthan gum
Pinch Salt
2oz Ground almonds
1 tbsp Vanilla essence
Blueberry spread
3 Egg whites or No Egg
Icing sugar to dust
Cocoa powder to dust
For the Filling
225g Non-dairy cream cheese (cold)
3 tbsp Icing sugar
2 tsp Vanilla essence
2 tbsp Non Dairy Margarine
Method:
To make the cakes:
- Place the margarine, oil and icing sugar into a mixing bowl and cream together with a whisk until pale.
- In a separate bowl mix the rice flour, corn starch, baking powder, bi carb, xanthan gum, almonds and salt until well blended.
- Add the vanilla essence, egg whites and half of the flour mixture. Whisk until well whipped and creamy.
- When the cake mixture is ready it should start to slide up to the top of the whisk. (around 1-2 minutes)
- Add the other half of the flour mixture and gently fold in by moving a spoon over and under the mixture rather than stirring – do not stir. You want to add air at this point rather than lose it.
- Pour into 3 greased and floured shallow 7 inch cake tins and place into a hot oven at gas mark 6 for 15 minutes.
- Once the cakes have cooled place all of the filling ingredients into a clean mixing bowl.
To make the filling:
- Whisk together the non-dairy cream cheese (cold), icing sugar, vanilla essence, margarine until well combined and stiff
- Spread the bottom 2 cakes with the blueberry conserve.
- Spread half of the cream filling on top of the blueberry conserve.
- Pile up the bottom 2 cakes and place the final cake on the very top
- Decorate with sieved icing sugar and cocoa
This cake is best made a day early and kept in the fridge.
Adapted from a recipe by Jeenas Kitchen
Categories: Uncategorized
Tagged: Dairy Free, Gluten-free, recipe
Its strawberry time, as the weather is unpredictable you may find yourself indoors to eat your strawberries rather than out picnicking. Why not make the use of those indoor moments and knock up some scones. This recipe from Tim’s Dairy makes rather gorgeous scones and uses their low fat (less than 1%) natural yogurt, which is really creamy and mild. It does make really light scones which can then be served with some of your own home made strawberry jam. I’m not joking, it can be so quick to make strawberry jam with hardly any sugar and a little pectin and lemon juice. It’s so gorgeous you can eat it by the spoonful. I’ll post a recipe another time, but now for the scones.
* 250g self-raising flour or gluten free self raising flour
* Pinch of salt
* 75g butter or a non dairy spread
* 75g caster sugar
* 150g sultanas or raisins
* 3 tablespoons Tims Dairy low fat natural yogurt or for dairy free use soya yogurt
Set the oven to 200C / 400F or gas mark 6 and grease a baking tray. Sieve the flour and salt into a bowl. Rub in the butter until it resembles fine breadcrumbs then stir in the sugar and raisins. Add the yogurt and mix together until it forms a firm dough. Flour a surface then roll out until 1” thick. Using a circular pastry cutter, arrange the scones on a baking sheet and cook in the oven for about 10 minutes until lightly browned. Cool on a wire rack and serve with fresh strawberry jam and whipped cream or Tims Dairy Greek style natural yogurt.
Makes 8-10 scones.
For more Tim’s dairy recipes take a look at their website
Categories: Dairy Free · General Food · Gluten-Free · Recipes · Vegetarian
Tagged: Dairy Free, Gluten-free, recipe
Here we have a very moist cake for vegans or those wanting to avoid eggs, gluten, or dairy without avoiding taste. I’m sure you will like it. As I’m a ginger addict I always add a little ginger replacing some, but not all of the sultanas. Adjust to your taste.
1 egg or an egg replacer
115g/4oz potato flour
55g/2oz rice flour
55g/2oz ground almonds
15ml/1 tbsp sunflower oil
55g/2oz banana
juice of 1 orange made up to 170ml/6fl oz with water. (Note for those using egg replacer you may need a little extra water).
5ml/tsp grated orange rind
5ml/tsp ground ginger 20ml/1/2 level dsp gluten free baking powder
85g/3oz sultanas (optional) or crystallised ginger
Mix everything except the sultanas or ginger together in a food processor until
smooth and well mixed. Alternatively, beat the egg in a bowl and add the remaining ingredients slowly one at a time, beating well with a wooden spoon, just like my gran used to do. She made amazingly light cakes, but I don’t have the patience.
Add the sultanas or ginger.
Place the mixture in a small greased loaf tin bake in the centre of the oven at 400F/200C/Gas mark 6 for approximately 30 minutes or golden brown and firm to the touch.
Remove from tin and cool. Keep in a covered container in the fridge and eat within 3 days or freeze in slices.
Categories: Uncategorized
Tagged: Dairy Free, Egg free, Gluten-free, recipe, Vegan
I have a sweet tooth and so try and steer my way through life avoiding and abstaining. I have never been much of a doughnut fan but occasionally if my friends are eating my mouth does begin to water. But now I have found this recipe that I thought worthy of sharing with you all as it is gluten free (if you use gluten free all purpose flour) egg free, and milk free. Fantastic for all my vegan friends too. As it is baked and not deep fried, it is a healthier way to enjoy a doughnut!
Although they are not the same as deep-fried varieties, these are still delicious treats, and they are significantly healthier than traditional varieties. Feel free to glaze your doughnuts as you like; if you prefer, simply dunk them in melted soy margarine and then dust them with powdered sugar when they come out of the oven.
Makes about 18-20 doughnuts
Prep Time: 1 hours, 45 minutes
Cook Time: 8 minutes
Ingredients:
Preparation:
1. Preheat the oven to 375 F (Gas Mark 5). Lightly oil a large baking sheet and set aside.
2. In a large mixing bowl, gently combine the yeast with the warm water, stirring to dissolve. Let the mixture stand for several minutes, or until bubbly. (If your mixture does not bubble, then your yeast may no longer be “active”. If this happens, discard the mixture and start again.)
3. Meanwhile, combine the warm dairy-free milk, sugar, salt, and dairy-free soy margarine, stirring well to dissolve the sugar and melt the margarine. Add the mixture to the yeast mixture, stirring well to combine. Add the potato starch and flour, one cup at a time, until a soft dough forms. On a lightly floured surface, turn out the dough and knead until elastic. Place in a lightly oiled bowl, cover, and set in a warm place for 1 hour, or until the dough has doubled in size.
4. Punch down the dough, turn it out onto a lightly floured surface, and roll out the dough until about 1/2 inch thick. Flour a round cutter about 3-4″ inches in diameter, and cut out the doughnuts, placing them on the baking sheet as you work. Punch out the doughnut “holes” with a smaller round cutter (I use mini-fluted pans), and either discard the holes or place them on the sheet. (Note: the holes will bake faster than the doughnuts, so watch them when you bake.) Cover the doughnuts loosely with a paper towel and let rise in a warm place until double, about 45 minutes to 1 hour.
5. Bake in the oven until lightly golden, about 8 minutes. Remove and transfer immediately to a wire cooling rack. Place a pan beneath the rack to catch any drippings from the glaze.
6. Prepare the glaze. In a small bowl, whisk together the confectioners sugar, hot water and plain soy yogurt until well combined. Glaze the doughnuts immediately and enjoy!
Original recipe from Ashley’s Dairy Free Cooking Blog. Thanks Ashley.
Categories: Dairy Free · Egg free · Gluten-Free · Recipes · Vegan · Vegetarian
Tagged: Baking, Dairy Free, Gluten-free, Recipes, Vegan
Thank you Susannah for sharing this recipe.
Dairy free sweet biscuits originally made for her 2 year son.
It also does not contain any transfats.
Ingredients
* 125g coconut oil
* 2 teaspoons vanilla extract
* 1 teaspoon cinnamon
* 1 cup sugar (You could use less if trying to cut down; even with half a cup the biscuits would be sweet enough)
* 1 egg
* 1 cup of plain flour
* Half a mug of self-raising flour
* Half a mug of porridge oats
* Half a mug of chopped up soft dried apricots
Susannah used an average sized coffee mug for measuring.
Method
* Preheat oven to 175 degrees
* Cream the coconut oil with the sugar, egg and vanilla until quite light
* Add the flours, cinnamon and porridge oats until mixture starts to stick together
* Stir in the apricots
* Shape mixture into balls – each one should be about a tablespoon’s worth of mixture
* Place on baking tray/baking paper. Bake for approximately 12-15 minutes
* Biscuits will still be quite soft when they first come out of the oven, but don’t worry, they will become crisp on the outside as they cool. They’ll stay soft and slightly moist on the inside.
This amount made about 25 biscuits.
Categories: Uncategorized
Tagged: Dairy Free, recipe
Here is a recipe replacing sugar with syrups from the Macrobiotic range at Clearspring – it’s easy to make, a lot healthier than conventional sweets and can be eaten hot or cold… enjoy!
(Serves 4 – 6)
- 1/2 cup apple juice
- 1 tbsp agar flakes
- 1/2 cup maple /rice syrup pinch of sea salt
- 2 tbsp lemon rind
- 1/4 cup lemon juice
- 2 tbsp arrowroot /kuzu root powder
- 1/3 cup soy milk lemon slices for garnish
- Bring the apple juice and agar flakes to the boil and simmer for 8-10 mins until the agar has dissolved. Stir.
- Add the syrup, salt and lemon rind to the pot and stir once more.
- Dilute the kuzu powder in cold soy milk, then add to the simmering pot of agar mixture and stir constantly until the liquid is translucent and bubbling.
- Turn off the heat, add lemon juice and mix well.
© Clearspring 2007
Categories: Dairy Free
Tagged: custard, Dairy Free, lemon, recipe, Recipes, Sugar Free
Why not try this gluten free, dairy free pasta dish? – Serves 4
Oven temperature
Instructions
- Sweat off finely chopped onion with crushed garlic, mix in pasta and Tofutti with 100 centilitres of vegetable stock.
- Add spinach, roughly chopped, and layer sliced tomatoes on top.
- Cook in the oven for 40 minutes.
- Serve on a bed of watercress, slightly sprinkled with olive oil.
Categories: Dairy Free · Gluten-Free · Vegetarian
Tagged: Dairy Free, Gluten-free, recipe, Recipes, tofutti, Vegetarian
his dairy-free version of Macaroni Cheese is rich and satisfying.
Serves 4
Ingredients:
1½ tbsp Clearspring Organic Extra Virgin Olive Oil
2 cloves garlic, finely minced
1 small onion, diced
3 tbsp white flour
1½ L (10 cups) vegetable stock
Pinch of sea salt
Pinch of white or black pepper (optional)
2 tbsp Clearspring Organic Sweet White Miso
2 tbsp tahini
2 tbsp finely chopped fresh basil
1/4 cup parsley, minced
1 tbsp Clearspring Organic Red Wine Vinegar or lemon juice
400g macaroni (or fusilli, penne or shells)
Vegetables, cooked only until tender-crisp, can also be added to the sauce to make a variation of Pasta Primavera.
Method:
1. Add the oil to a medium-sized frying pan, and sauté the garlic and onion over low heat for 2 minutes, being careful not to brown the garlic. Add the flour and stir constantly for 1 minute. Slowly add the stock, whisking until the sauce thickens somewhat. Add a pinch of salt and, if desired, pepper, and simmer 5 minutes. Add a little more stock as needed, if the sauce is too thick.
2. In a small bowl combine the miso and tahini, and gradually mix in 1 cup stock or water. Add the mixture to the sauce and simmer very gently for 1 to 2 minutes. For the last minute add the basil, 3/4 of the parsley (reserving the rest for the garnish), and the vinegar or lemon juice.
3. Add the pasta to 3L of rapidly boiling, salted water. As soon as the pasta is cooked, drain it and immediately toss it with the sauce in a large bowl. Serve with a sprinkling of parsley.The Below. From Japanese Foods That Heal. © John and Jan Belleme
Categories: Dairy Free
Tagged: Dairy Free, Macaroni cheese, Recipes
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