Chocolate Banana ‘Yoghurt’ (Dairy free)

Chocolate Banana 'Yoghurt'.jpg

Chocolate Banana ‘Yoghurt’

I was looking for dairy free alternatives to yoghurt and similar products. This is a similar recipe to the Chocolate Avocado Mousse but is the consistency of pouring yoghurt instead of mousse.

Note: This recipe is best made with a food processor (or possibly an electric beater)

Ingredients

  • 1 large banana
  • 50g cocoa powder
  • 3/4c coconut milk
  • 1 tsp vanilla extract
  • pinch salt
  • 3-4T brown sugar.

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

Directions

  1. Blend until smooth.
  2. Serve immediately or chill.
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Sri Lankan Breakfast Roti

 

Makes 10 helpings. These are warm and savoury; leaving out the onion & chilli they can be paired with jam or a chocolate spread instead.

Ingredients

  • 3c flour
  • 1c cool water
  • 1c dessicated coconut (soaked in water)
  • 1T neutral oil (I like rice bran oil)
  • 1/4c finely chopped onions
  • 1/4c finely chopped chillies (optional)

Directions

  1. In a large bowl, combine the flour, salt, oil, and soaked coconut. Add the cup of water slowly until a soft dough forms. If using chilli and onion, add these now. Be careful not to overwork the mixture.
  2. Form the dough into 10 balls of equal size. Gently roll the dough into shape. In an oiled pan, fry in high heat until both sides are brown. Be careful not to overcook (like I did!), it should be soft rather than hard.

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

Source: M. Tharaneetharan, World Concern, Sri Lanka.

Mu Shu Pork – Chow Mein – Chop Suey all from one basic recipe!

Mu Shu Pork.jpg

Mu Shu Pork

I came across this recipe by Cybele Pascal  in a chapter of her allergy friendly cookbook about making takeaways at home. I haven’t heard of Mu Shu Pork before but apparently it’s a popular takeaway in the United States and based on a stir-fry dish made in northern China and eaten rolled in small pancakes rather than over rice. This recipe has a few adjustments (such as not including soy sauce or egg) in order to make it free of the top 8 allergies. The recipe is also very similar to how we make Chow Mein in New Zealand, it’s all about what you serve it with!

Mu Shu Pork: Serve with Chinese pancakes (delicious scallion pancakes can be picked up from the freezer section of most Asian supermarkets) OR use rice paper wraps OR use gluten free wraps or corn tortillas. *Food allergies mean getting a little inventive! I’ve used both rice paper (like making summer rolls) and gluten free wraps; both are delicious.

Chop Suey: Serve over rice. Consider garnishing with crunchy crispy Chinese noodles (from the snack section of the supermarket).

Chow Mein: Serve with noodles. You can cook with glass noodles (mungbean or rice vermicelli) or with thick egg noodles. Consider garnishing with crunchy crispy Chinese noodles (from the snack section of the supermarket).

Ingredients:

Stir Fry Sauce

  • 1/2 chicken or vegetable broth
  • 2T coconut amino acids (or soy sauce)
  • 2T neutral oil (i.e, rice bran oil)
  • 1T rice vinegar
  • 1T cornstarch, or tapioca starch, or superfine white rice flour
  • 1 tsp honey

Stir Fry

  • 1T neutral oil (i.e, rice bran oil)
  • 400-500g pork mince (ground pork)
  • 1c red onion, finely diced
  • 2T minced or grated ginger (or 2tsp ground ginger)
  • 2 large cloves garlic, finely chopped
  • 1c thinly chopped shiitake mushrooms
    • Can also use wood-ear mushroom or substitute in a local mushroom. Note: you can often buy dried shiitake mushrooms more cheaply than fresh; they’ll need 30 mins or so to soak in water before using.
  • 1/2 tsp salt
  • 3c shredded cabbage
  • 100g snow peas, sliced into thin vertical slivers
    • I subbed green runner beans.
  • 1c grated carrot
  • 1-2 green onions (spring onion), white and green parts, chopped.

Plum sauce (optional dipping sauce)

  • 1c plum jam
  • 1/2tsp garlic, finely minced
  • 2 tsp ginger, minced or grated
  • 2T cider vinegar
  • 1/4 tsp salt
  • 1T Sriracha or other chile-garlic sauce

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

Directions – Mu Shu Pork

  1. Mix up the stir fry sauce.
    • Tip: Put into a jar or small sealed container; put on the lid and shake until the honey and tapioca starch have dissolved.
  2. Heat the oil over high heat in a non-stick wok or frying pan.
  3. Add the pork, onion, and ginger. Cook, stirring, for 3 minutes until the pork is no longer pink and the onion is tender. Break up the pork with a spoon so that the mince is nicely crumbled.Add the garlic, mushrooms, and salt; cook for 5 minutes until the mushrooms start to brown.
  4. Add the cabbage, snow peas, carrot, and spring onions. Cook and stir for 2 minutes.
  5. Add the stir-fry sauce and stir. Cook for 3 minutes.
  6. Serve with chinese pancakes / rice paper wrappers / tortillas.

 

Directions – Plum Sauce

  1. Combine all ingredients in a pot and bring to a simmer over a high heat. Reduce to medium-low and cook for 5 minutes, stirring often.
  2. Let cool to room temperature and then puree in a blender.
  3. Makes about 1 cup that can be stored covered in the fridge for several weeks.

Raw Food Snickers Bar Cheesecake

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Raw Food Snickers Bar Cheesecake

This was amazing!! It was also expensive but totally worth taking Miss 2 for a rare treat after yet another hospital appointment. Raw HQ is run by a lovely mum & nutritionist and stocks a range of allergy friendly / vegan  / paleo foods.

Want to have a go making something like this at home? There are lots of recipes online (though none with exactly the same ingredients as this delicious treat), here is a sampling of them; remember that you can use the base from one, the filling from another etc. to make your own favourite recipe!

Yummy things to make with feijoas!

 

It’s feijoa season which means it’s time to indulge in fresh fruit, smoothies, and baking! Why not try some new recipes:

 

Tip: Instead of cutting the feijoas in half and scooping out the middle, try this method to maximize the amount of flesh that you’re getting. It ends up being much quicker when you’re trying to get lots of feijoa!

  1. Top & tail the feijoa.
  2. Stand it on it’s end and with a sharp knife cut away vertical strips of peel. It doesn’t have to be completely perfect as the peel is edible.
  3. Cut in half (or into sections) to serve to toddlers or for blending.

 

Fruit Crumble (allergy free!)

Gluten free fruit crumble

Gluten free fruit crumble

Looking for something easy to make for the family over Easter? Why not try old fashioned fruit crumble? Warm, delicious, comforting, and the leftovers also make a great breakfast. This recipe is a bit of a twist on an old classic as it is free of gluten and other key allergens.

Ingredients

  • 3-4c stewed fruit
  • Brown sugar
  • Cinnamon
  • Ginger
  • Allspice

Topping

  • 1c rolled oats
  • 1c superfine rice flour / plain all purpose flour
    • 1/4 tsp guar gum or xanthan gum if using gluten free rice flour.
  • 1/2c cornmeal (polenta)
  • 150g Nuttelex (allergy free vegan spread) / margarine / butter
  • 2 tsp Baking Powder
  • 3-4T honey, or brown sugar, or maple syrup.

Optional:

  • 1/2c finely grated carrots
  • 1/4c almond slivers
  • 1T ground linseed
  • 1T chia seeds

All extra ingredients that I would like to try in the topping! (Though I don’t think I’d add all at once).

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

Stewed Fruit

Some fruit does need to be stewed before being used in the crumble; these are mainly harder fruits like apples. You can chop apples up finely, add a little water, and cook them quite quickly using a microwave steamer.

If you have a food processor then it’s easy to blend fruit before putting it in the crumble dish. You’ll still need to stew fruit like apple but the food processor will help get them smooth. You can also put tinned fruits straight into the food processor and soft fresh fruits like feijoas.

Fruit crumbles are a great way to use up leftover fruit (like those apples that your toddler took ONE bite out of). For this crumble I used: 1 1/2 apples, a handful of sultanas, most of a 400g tin of apricots in juice, and a big bunch of fresh feijoas.

Serve with

Depending on allergies and budget, this is delicious hot and cold.  You could serve it with things like:

  • Whipped cream
  • Custard (can be made with almond milk)
  • Berry yoghurt
  • Ice cream (can use coconut yoghurt)

 

Directions

  1. Prepare fruit. Cook and stew the fruit if required; consider blending the fruit in a food processor.
  2. Pour the fruit into a cooking bowl (i.e. a Pyrex cooking dish or a silicon cake tin).
  3. Mix in sugar and spices. Remember that it’s easy to add more but you can’t take any out! I suggest starting with 1T brown sugar and a pinch of each of the spices. Keep adding until it is to your liking. Keep in mind that sweet fruits (like strawberries) may need some lemon juice to balance the flavour whereas acidic fruits (like feijoas) may need more sugar. There is also some sweetness being added to the topping so the fruit doesn’t need to be overly sweet.
  4. Mix all of the topping ingredients together. (I used the food processor again!). It should turn into a malleable topping that you can roll into balls in your hands and then squish and place over the fruit.
  5. Bake in a pre-heated oven at 190’C for approx. 25 mins.

Easter according to Miss 2

Allergy Free Easter Egg

Allergy Free Easter Egg

For the last week, I’ve been talking to Miss 2 about Easter. I used ‘How to explain Easter to kids‘ as a starting point and also the Easter story from “The Big Little Bible”. (Check out this review of the free storybook bible app which is free to download from Apple and Google app stores). She was also very excited because an awesomely kind friend dropped off an allergy free easter egg (i.e.dairy free, soy free, gluten free, nut free). She ate the chocolate buttons straight away and we went for an Easter egg hunt on Easter. We’ve also been painting and decorating eggs to eat.

So I asked her what she thought about Easter:

Miss 2: eggs!

Mum: Yes, we’ve decorated eggs for Easter.

Miss 2: chocolate!

Mum: Yes, we eat chocolate at Easter. Why do we eat chocolate at Easter?

Miss 2: Yum! Num num num. Yummy chocolate.

Mum: God loves us. God is awesome. Chocolate is awesome. We eat chocolate at Easter to celebrate that God is awesome.

 

Yup, chocolate and God is awesome, that basically sums up Easter this year 😛

Breaded Fried Chicken Nuggets (gluten free)

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Gluten free breaded kumara chips & fried chicken

This is a quick and easy meal to use up leftovers from a roast chicken! It’s easy to make kumara fries or zucchini chips at the same time as the chicken nuggets; serve with salad.

Tip: Remember that you can also use the juices from the chicken to make a beautiful pumpkin soup!

Ingredients

  • 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. Dip each piece of chicken into the wet mix and then coat it in the dry mix.
  4. 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.

Hearty Chicken Pumpkin Soup

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Hearty pumpkin chicken soup

 

This meal is wonderfully tasty, economical, and saves on time because you’re able to use the same equipment you’ve been using anyway to make the rotisserie style chicken.

Tip: You can also use the leftover chicken to make yummy gluten-free chicken nuggets.

Ingredients

  • Broth from rotisserie style chicken
  • Onion (from the rotisserie style chicken)
  • 1/2 Pumpkin
    • You can use a small whole pumpkin if you want; this soup is a good way to use a half pumpkin if you’ve just roasted the other half as part of the roast chicken meal.
  • Carrot
  • Celery
  • Zuchini
  • Any other vegetables that you have leftover from making the roast.
  • 400g tin of brown lentils (drained & rinsed)
  • Coconut milk or coconut cream
    • You can also try with cream, rice milk, or almond milk depending on what your household drinks. I personally like coconut milk as it has a naturally sweet and creamy taste.

 

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

 

Pumpkin.jpg

For sizing, I used half of this pumpkin.

 

Directions

  1. Finely chop the vegetables. This includes the whole onion that was inside the chicken while it was slow cooking!
  2. Once you’ve finished making your roast chicken meal (including the slow cooked corn on the cob if you’re making that), pop the veggies and lentils into the slow cooker. The chicken broth is all fresh and natural, not to mention already beautifully flavoured from the dry rub used on the chicken.
  3. Cook for an hour on High in the slow cooker. Check the flavouring and adjust seasoning if you wish. Add coconut milk until it’s achieved the level of creaminess that you prefer.
  4. Cook for another hour on High.
  5. You can leave the soup with a chunky texture if you want or blend (i.e. with a stick blender or in a food processor).

Making 3 meals out of one roast chicken

 

I  love this rotisserie style chicken recipe and that there’s the option to either simply slow-cook it (for a soft skin, beautifully flavoured, almost Hainanese style result) or to follow up the slow-cooker by placing the chicken under the grill to crisp up the skin.

The other wonderful thing about cooking the chicken in the slow cooker is that the chicken juices + the dry rub marinade create a beautiful chicken broth that you can then use to create yummy slow cooked corn on the cob to go with the roast. You can put whole carrots in the broth to cook as well (as opposed to roasting them with the other root vegetables).

That chicken broth can then stay in the slow cooker to form the basis of Meal #2 Hearty Chicken Pumpkin Soup. You can create a hearty pumpkin soup using more of the vegetables that you stocked up on to make the roast meal. The soup can largely vegetable based or you can include shredded chicken from the roast.

More of that roast chicken can be used to make Meal #3 Breaded Chicken Nuggets (gluten free). The same breading mix can also be used to fry up vegetables to accompany, like Kumara Fries or Zucchini Chips.