Easy Butterscotch Pudding (Gluten free!)

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Easy butterscotch pudding

Ingredients

Sponge

  • 1c fine white rice flour / 1c plain flour
  • 1/2 tsp guar gum (or xanthan gum) / *not needed if using gluten containing flour
  • 2 tsp baking powder
  • 1/2c sugar
  • pinch salt
  • 1/4c neutral oil (I used rice bran oil) / 60g margarine (i.e. Nuttelex) / 60g butter
  • 1/2c water / milk of choice (i.e. almond milk)
  • egg replacement i.e. 1T ground linseed + 3T warm water / 1 egg, whisked

Sauce

  • 1/2c brown sugar
  • 1c boiling water

Allergies: gluten free, dairy free, soy free, egg free, nut free.

NOTE: This is a delicious and easy self-saucing pudding that can be made free of all major allergens. I’ve included options so that you can tailor it to your needs; i.e. I made my batch gluten free, dairy free, soy free, and included the egg. You can also tailor the sugar to meet your sweet tooth; i.e. you can use less sugar in the sponge (and just have the sweet sauce), or make less sauce, or dissolve maple syrup in boiling water for the sauce.

I was thrilled when Mum sent this to me – gluten free and doesn’t require mixing several types of flour together! It’s also versatile; you could add cooking cocoa to the sponge and sauce to make this a chocolate pudding, or serve with spiced stewed apple, or with warm custard etc.

Mum mixed and cooked hers in a Pyrex dish; I cooked mine in five ceramic ramekins. It occurs to me that this would be a great gluten free option to serve at kids parties (especially winter birthdays!). It’s easy to make individual serves (if you don’t have enough ramekins consider using the large silicon muffin trays) and then kids could add to them with with things like custard, sliced fruit, fruit sauces, ice-cream, marshmellows, lemon curd, chocolate hazelnut spread etc.

Directions

  1. Mix all the ingredients together.
    • Choose whether you want to cook this in a single dish (i.e. Pyrex bowl) or individual serves; if the first option, you can mix it up in the dish it will be cooked in.
  2. Pour into cooking dish or ramekins.
  3. Sprinkle brown sugar over the top. Slowly pour on boiling water (you may want to pour over the back of a spoon to help disperse it more gently).
  4. Cook in pre-heated oven at 180’C. Takes approx. 25 mins in ramekins or 35-40 mins in pudding bowl.

How to make Teriyaki sauce (soy & gluten free)

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Teriyaki Pork stir fry

I posted recently about discovering Coconut Amino Acids as a soy replacement and they are the secret for making Teriyaki Sauce that is soy free. Miss 2 LOVED it ūüôā

There are two recipes below, one for a small amount (i.e. for a stirfry) and one for a larger amount (i.e. for marinating chicken thighs).

Allergies: soy free, gluten free, dairy free, egg free, peanut free, tree nut free.

Ingredients (stir fry)

  • 2T coconut amino acids
  • 1 tsp crushed garlic
  • 1/2 tsp ground ginger
  • pinch cayenne pepper
  • pinch salt
  • pinch pepper
  • 1 T brown sugar
  • 1T rice vinegar

Ingredients (marinade)

  • 6T coconut amino acids
  • 3 tsp crushed garlic
  • 1 1/2 tsp ground ginger
  • 1/8 tsp cayenne pepper
  • 3/4 tsp salt
  • 3/8 tsp pepper
  • 3 T brown sugar
  • 1 1/2 T liquid honey
  • 3 T rice vinegar
  • 3 T dry sherry

 

Source: “Allergy-Free and Easy Cooking. 30-minute meals without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, fish, shellfish, and sesame.” by Cybele Pascal

Quick & Easy Breaded Kumara Fries (Gluten Free!)

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Gluten Free Breaded Kumara Fries

 

Ingredients

  • All purpose Gluten Free Breading mix
    • Remember this stores in the fridge for several months! Alternatively, you can halve all the ingredients if you’d prefer to make up a smaller amount.
  • Kumara (sweet potato)
  • Emulsifier (choose one of the following)
    • Egg (whisked)
    • 1/3c coconut milk + 1 tsp lemon juice
    • 1/3c rice milk + 1 tsp cider vinegar
  • Neutral oil.
    • I like rice bran oil personally and it has the advantage of a high smoke point.

Allergies: soy free, dairy free, gluten free, egg free*, nut free.

Directions

  1. Whisk up your choice of emulsifier in one bowl.
  2. Pour your breading mix into a second bowl.
  3. Slice up the kumara into fries.
  4. Dip each piece of kumara into the wet mix and then coat it in the dry mix.
  5. Cook in batches in a neutral oil until golden and crisp. This took about 8-10 mins.
    • Don’t worry if you don’t have a deep fryer; I did a shallow/medium fry in the electric wok! Alternatively, bake in a preheated oven, @ 180’C, until golden and crisp. Turn once during baking. Generally this will take about 20-25 mins.

 

Quick & easy Breaded Zucchini Chips (Gluten free!)

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Quick & easy Breaded Zucchini Fries (Gluten free!)

 

Ingredients

  • Zucchini
  • All purpose Gluten Free Breading mix
    • Remember this stores in the fridge for several months! Alternatively, you can halve all the ingredients if you’d prefer to make up a smaller amount.
  • Optional: Parmesan powder.
  • Emulsifier (choose one of the following)
    • Egg (whisked)
    • 1/3c coconut milk + 1 tsp lemon juice
    • 1/3c rice milk + 1 tsp cider vinegar

Allergies: soy free, dairy free, gluten free, egg free, nut free.

Directions

  1. Whisk up your choice of emulsifier in one bowl.
  2. Pour your breading mix into a second bowl.
  3. Slice up the zucchini. Up to you whether you choose rectangles (fries) or circle (chips).
  4. Dip each piece of zucchini into the wet mix and then coat it in the dry mix. Place on a baking sheet.
  5. Bake in a preheated oven, @ 180’C, until golden and crisp. Turn once during baking. Generally this will take about 20-25 mins.

Handy tip: You can cook these in the oven at the same time as other parts of the meal (like the sausages and potato hashbrowns in the photo above!)

All-purpose Breading Mix (delicious, easy, and gluten free!)

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Gluten free breaded kumara chips & fried chicken

This gluten free breading mix is easy to make, stores for up to two months, and is really versatile. ¬†Often food allergies mean that takeaways are a thing of the past, so it’s always nice to have a few recipes up your sleeve that allow you to make them at home.

You can use this for everything from breaded zucchini, to fried kumara (sweet potato) chips, chicken nuggets, and fried chicken. I’ve used it both in the oven and in a shallow oil fry and it works both ways.

Ingredients

  • 2c superfine white rice flour
  • 1/2c fine cornmeal (polenta)
  • 2T onion powder
  • 2T garlic powder (garlic granules also work)
  • 1T paprika
  • 1 tsp salt
  • 1 tsp cayenne pepper

Allergies: soy free, dairy free, egg free, gluten free, nut free.

Note: Gluten free ingredients are often sold at bulk food stores or Asian supermarkets if you’re having trouble finding them in your normal supermarket. Spices are also much cheaper and have a wider variety at bulk food stores!

Directions

  1. Whisk all ingredients together in a large bowl.
  2. Use immediately or store in an airtight container, refrigerated, for up to 3 months and use as needed.

 

Source: Elizabeth Gordon’s “The Complete Allergy-Free Comfort Foods Cookbook.”

Sweet cornbread muffins

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Cornbread muffin

So I’m starting to experiment with other grains as part of our journey to reduce (or eliminate) gluten, dairy, and egg from our diet (as well as needing to be 100% soy free). I picked up some cornmeal really cheaply and went looking online for what I could make up. I’d vaguely heard about cornbread in reference to America and that seemed a good place to start. From what I could gather, after looking at about eight different recipes, cornbread tends to be sweeter in the North and more savoury (and maybe a bit drier) in the South. Its often made with buttermilk which was a problem for me as (a) it’s expensive, and (b) I wanted to make these dairy free. ¬†I finally found a Northern recipe for sweet cornbread that looked suitable to adapt and make in muffin trays.

Note: I only wanted to make a small batch so this makes 5-6 muffins, double the recipe to make more.

Ingredients (Dairy or Dairy Free)

  • 1/2c yellow cornmeal
  • 1/2c plain flour
  • 1/2T Baking Powder
  • 1/2 tsp salt
  • 2T Brown sugar
  • 2T liquid honey
  • 1 egg
  • 1/3c milk*
    • I used coconut milk.
  • 1/4c butter*
    • I used rice bran oil.

These turned out beautifully; they were quite sweet with 2T brown sugar & 2T liquid honey. I wouldn’t have known they were dairy free. They were light, fluffy, and delicious warm &¬†cold. Made 5 muffins.

Allergies: soy free, dairy free, peanut free, tree nut free.

Ingredients (Dairy Free & Egg Free)

  • 3/4c yellow cornmeal
  • 3/4c plain flour
  • 1/2T Baking Powder
  • 1/2 tsp salt
  • 2T liquid honey
  • 1T ground linseed soaked in 3T warm water
  • 1/2c – 3/4c coconut milk.
  • 1/4c rice bran oil.

With this batch I was aiming to increase the size of the mix, replace the egg and reduce the sugar. I find, in general, that linseed works well as an egg replacer but you may need a little more liquid. These still turned out well although not quite as fluffy as the first batch. Makes 6 muffins.

Allergies: soy free, dairy free, egg free, peanut free, tree nut free.

Directions

  1. Mix the dry ingredients together.
  2. Mix the wet ingredients together.
  3. Pour the wet ingredients onto the dry and mix till combined. Do not over mix.
  4. Put mixture into muffin trays. Bake at 180’C for 15-20 mins until golden brown.

Marinated Mackerel (oven baked)

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Oven baked mackerel with roasted capsicum, kumara chips, and crisp green beans

Mackerel are a great tasty fish, packed with Omega 3, that are often cheaply priced if you can find them fresh or frozen at a fishmonger.  These lovely fishies were only NZ$1.30 / USD$0.95 each. They can be served whole to adults for a fancy and filling meal or picked off the bones to serve to toddlers (do be careful to remove the little bones as well as the spine before giving to little ones!).

Ingredients

  • Whole mackerel
  • Salt
  • Neutral oil (like Rice bran oil)
  • Crushed garlic
  • Optional: Cider
  • Fresh basil (finely chopped)
  • Thyme
  • Oregano
  • Fresh lemon

Allergy: soy free, dairy free, gluten free, peanut free, treenut free.

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Directions

  1. Make sure the fish have been well gutted and descaled; sometimes the fishmonger won’t have done a perfect job and you might need to do a bit more cleaning at home. Don’t worry too much if there are a few scales that are hard to get off ¬†– they peel off easily once the fish is cooked (just remember to remove before serving!).
  2. Clean the fish thoroughly in cold water and pat down with salt (inside and out). Don’t use too much salt as you don’t want to over salt the dish.
  3. Using a sharp knife slice several slits along both sides of the fish.
  4. Mix up the marinade (oil, garlic, basil, thyme, oregano, and cider if you have it). Brush over the fish (inside and out) and pour into the pan.
  5. Cut up a fresh lemon. Make some thin wedges to put into the slits on the fish and some slices to put inside the cavity.
  6. Cover fish and marinade in the fridge for a couple of hours if you have the time.
  7. Preheat the oven to 200’C and bake the fish. Cooking time will depend on the size/thickness of the fish; these took about 20-25 minutes. Keeping the liquid in the pan helps the fish to cook quicker as it’s effectively braising.
    • If desired, you can flip the fish over after about 10 minutes. You can also grill for a few minutes at the end if you’d like crispier skin.

Chocolate Avocado Mousse

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Chocolate avocado mousse

I’d been hearing about this as a paleo recipe and realized that it would be a great allergen friendly recipe to try with Miss 2 (who thought it was yum!). It’s a seasonal dish that’s wonderful to make when avocados are cheap. It’s creamy, chocolatey, and doesn’t taste like avocado at all.

Note: This recipe is best made with a food processor (or possibly an electric beater). I tried using a smoothie blender but the mixture was too thick and I ended up beating it with a fork (which is why it ended up a little lumpy).

Ingredients

  • 240g flesh of ripe avocados
  • 40g cocoa powder
  • 1/4 – 1/2c coconut milk
  • 1 tsp vanilla extract
  • pinch salt
  • 3-6T brown sugar.

Directions

  1. Blend until smooth.
  2. Serve immediately or chill.

Five Spice Chicken Tenderloin

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Five Spice Chicken Tenderloin

Ingredients

  • 300g chicken tenderloins
  • 2 tsp Chinese Five Spice
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1T balsamic vinegar
  • 3T neutral oil (i.e. rice bran oil)
  • Optional: Chilli flakes, fresh coriander.

Allergy: soy free, dairy free, gluten free, egg free, peanut free, tree nut free.

Directions

  1. Mix the marinade together and place the chicken tenderloins in it. Refridgerate for 1-2 hours.
    • Note: Using a pyrex dish is ideal as it can go from marinading to the oven.
  2. Place in a preheated oven and cook at 180’C for 30 mins. Flip the tenderloins halfway through and check periodically to see if they need basting. (Alternatively, you can pan fry these).
  3. Once the chicken is cooked and still moist, grill briefly to brown.
  4. After removing the chicken, add a little cornflour and whisk to create a dipping sauce.