Double chocolate chip cookies

When I first couldn't have dairy I think the thing I missed the most was chocolate. I am a definite sucker for chocolate. My husband and I could easily down a whole block in a night if we wanted to. I remember the day a friend told me that Lindt 70% chocolate was dairy free. The next time I was at the shops guess what I bought? Although much to my disappointment I just didn't like the taste of dark chocolate. Recently I discovered how yummy dark chocolate could be if used in cooking. Today's experimentation was some gluten and dairy free double chocolate chip cookies. The verdict is they are delicious! Here is my recipe:

Ingredients:
125g of nuttlex
2 tsp vanilla essence
1 cup brown sugar
1 egg
3/4 cup gluten free plain flour
1/2 cup gluten free self-raising flour
2 tbs cocoa powder
1 tsp xanthan gum
50 g a Lindt 70% dark chocolate, broken and crushed (50g is half a block)

Method:
1. Preheat oven to 180 . Line two baking trays with baking paper
2. Using electric mixer cream together butter, vanilla and brown sugar. Beat in egg
3. Sift in flours, xanthan gum and cocoa. Beat until combined. Add chocolate chips
4. Place a tablespoon of mixture onto the trays approximate 6cm apart.
5. Bake for 10-15 minutes.
6. Allow cookies to stand for five minutes before serving.

I should also add if you don't want it gluten free simply replace the gluten free flours for wheat flour and don't use the xanthan gum.

Sarah

Coconut and Lime Syrup Cake

Today I thought I would share with you this amazingly delicious cake. It's gluten, wheat, dairy and soy free but oh so yummy. Here is the recipe:

Ingredients:
Cake:
250g of nuttlex or other dairy free spread
1 cup castor sugar
1 tsp vanilla extract
4 large eggs
1 cup desiccated coconut
1 2/3 cups gluten free self raising flour
2 tsp xanthan gum
1 tin of coconut milk, scrap off separated cream from top to make 1/3 cup, then 1/4 cup of coconut milk
Zest of one lime

Lime Syrup:
4 large limes
3/4 cup castor sugar
1/2 cup water

Method:
1. Preheat oven to 170/150 fan forced. Then grease and line a 22 cm spring- form round cake tin with baking paper.
2. Using electric beaters, cream nuttlex, sugar and vanilla until combined. Then add eggs and stir until combined.
3. Add in coconut, flour and xanthan gum. Then add the coconut cream, coconut milk and lime zest. Mix until well combined. Pour mixture into cake tin and bake for 45 minutes or until golden brown.
4. When the cake is almost done, make the lime syrup. Peal the rind off one lime and chop finely. Combine the lime rind, lime juice, sugar and water in a saucepan. Stir over a medium heat until sugar dissolves. Allow syrup to boil and them simmer for five minutes. The syrup should reduce and become thicker.
5. Place the cake on a serving plate and gently prick the cake with a skewer, this allows syrup to be absorbed quicker. Slowly drizzle over hot syrup. Allow to cool then serve.


If you don't want gluten free simply use normal wheat flour and don't use xanthan gum.

Enjoy!

Sarah

The perfect crumb

I love eating crumbed food. This ranges from schnitzel, to crumbed fish or even something like chicken nuggets. But the unfortunate thing about not being able to eat wheat is that all these things go out the window, however you can make your own crumb. Sure it's not as convenient but it sure is worth the effort.

There are three basic ingredients in the perfect crumb. These are corn crumbs, egg and gluten free flour. For corn crumbs you can actually buy them in the supermarket or if you can't find them simply get a box of cornflakes and stick them in the blender. I have also done this without egg before using orgran no egg.

The process for crumbing is quite simple. Using three bowls place the flour in one, whisked egg in another and the corn crumbs in the final bowl. Place the meat in the flour first, then the egg and then the corn crumbs and your done. You can also season as desired. I usually add to the flour salt, pepper, and herbs. Lemon or lime juice is also nice. You can then cook your meat as desired, I usually shallow fry or bake in the oven.

Enjoy!

Sarah

The best apple crumble

Today I thought I would share with you one of my favourite desserts, Apple crumble. This recipe is a family recipe and I grew up loving it. I have simply modified it to make it wheat, dairy and soy free, please note the variations underneath the recipe.  Here is the recipe:

Apple Crumble

Filling

Ingredients:

•         One tin of pie apple or
•      8 apples, peeled, sliced and cooked (Can use ¼ cup of castor sugar and 1 tsp. cinnamon when cooking apples to add extra flavour).

Crumble Topping

Ingredients:

•       1 cup brown sugar
•     1 cup rolled oats
•      1 cup plain flour
•      200g butter- melted
•      1 tsp. cinnamon
•      ½ cup coconut

Method:

1.  Pre heat oven to 180° c. Place apples in a pie dish and spread out evenly.
2. Mix together the dry ingredients. Then add melted butter until combined.
3. Spread out crumble over the apples, using a fork to push the crumble down and ensure it is evenly distributed.
4. Cook for approximately 30 minutes or until golden brown.

Wheat Free Variation:

-       Replace the plain flour for a gluten free plain flour.

Dairy Free Variation:

-       Use 125g of dairy free margarine instead of butter

   Sarah

Some basics

About two and a half years ago my beautiful daughter was born. A few months later we discovered she had a dairy and soy protein allergy. At the time I was still breast feeding and because of her allergy I had to cut out dairy and soy. Soon after this I was diagnosed with chronic fatigue and the only thing that made me feel better was to cut out wheat from my diet. So began my journey... what on earth I could actually feed my family!

Since then I have made many discoveries and decided it was about time that I shared them, so here goes...


Some basics:

Most ingredients from 'normal' cooking can be substituted to something else which make it dairy/ wheat or soy free. Below is a list of some basic substitutions.

Dairy and soy free:

Milk- the best option here is either rice milk or coconut milk
Butter/ margarine: nuttlex (dairy free spread)- this comes in several different varieties, my personal preference is the blue one. Another substitute is lard, which I am yet to try out. I do know that lard is often used in pastry.
Cream- when in cooking I usually just use rice milk

Wheat:

Flour- I have tried making my own flours but now because of convenience I resort to a pre mixed gluten free flour. The best flour I have found it the white wings gluten free flour, however the downside to this is the price. At $6 for a kilo it's just a little bit to expensive. So I usually use the Woolworth Macro brand gluten free flour mix. Both these brands of flours are also dairy and soy free.