‘Culinary Creations’ is for the more domestic of us food allergy sufferers. This page is a window into my own kitchen. It is a growing guide to exciting food allergy friendly concoctions, experiments and adapted recipes that make a food allergy existence so much more enjoyable!
Chocolate Chunk & Brazil Nut Cookies
Makes 12 cookies
*Egg free
*Wheat free
*Gluten free
*Potato free
*Soya free (if you use soya free margarine and chocolate)
*Yeast free
*Vegan
*Vegetarian
30g (¼ cup) Millet flour
30g (¼ cup) Gram flour
30g (¼ cup) Quinoa flour
30g (¼ cup) Brown Rice flour
30g (¼ cup) Tapioca flour
¼ tsp bicarbonate of soda
½ tsp salt
125g (½ cup) allergy-safe margarine
45g (¼ firmly packed cup) brown sugar
125g (½ cup) white sugar
2tbsp ground flax mixed with a pinch of baking powder and 3tbsp water
1tsp vanilla extract
100g brazil nuts cut into sizable chunks (approx 3-4 pieces per nut)
100g allergy-safe chocolate cut into sizable chips (similar to nuts)
Preheat oven to 180C/350F Gas Mark 4
Sift the flours, soda and salt together.
Blend or Cream margarine with sugars until ‘fluffy’. Add flax mixture and vanilla to margarine and sugar and beat together.
Stir in dry ingredients. When fully blended stir in chocolate and nuts.
Grease two cookie sheets with margarine. Roughly form six 2 inch balls of cookie dough onto each cookie sheet (totaling 12), leaving room for spreading.
Bake in the preheated oven for 15 minutes or until the cookies retain some firmness when touched.
Important: The cookies will be rather delicate when first taken out of the oven so let them cool on the cookie sheets for 5 or 6 minutes before transferring to a wire rack. Ideally use a flat metal spatula when removing cookies from the pan.
For full post see February 17 2011
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Walnut Praline Squares
Makes 16 Squares
*vegetarian
*vegan
*dairy free
*wheat free
*gluten free (if you can tolerate oats)
*egg free
*soya free
*yeast free
*corn free
Base:
3/4 cup Rice Flour (brown and white mix)
1/2 cup Oats
1/2 cup Icing Sugar (self ground due to potential corn in commercial brands)
1/3 cup Soft 'Pure Sunflower' Margarine (www.puredairyfree.co.uk)
Topping:
1/3 cup 'Pure Sunflower' Margarine (www.puredairyfree.co.uk)
3/4 cup Brown Sugar (firmly packed)
1 tsp Cinnamon
3/4 cup Finely Chopped Walnuts (or Pecans)
For the base mix Flour, Oats and Icing Sugar together in a medium sized mixing bowl. Rub or cut margarine into mixture until consistency is crumbly or mealy. Press mixture into bottom of lightly greased 9" square pan.
For the topping melt margarine in a small saucepan. Stir in brown sugar and cinnamon. Stir continuously until mixture comes to a boil. Remove from heat, stir in the nuts and spread quickly over the unbaked base.
Bake in a preheated oven at 325F(160C) for 25 minutes or until topping is bubbly.
Cool before cutting into squares. Serve at room temperature.
For full post see September 8 2010
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Butternut Squash & Sweet Potato Fried Rice
Serves 2-3
*dairy free
*wheat free
*gluten free
*egg free
*soya free
*sugar free
*potato free
*yeast free
*nut free
1 190g Tin Kipper Fillets in Sunflower Oil (drained)
1/2 Butternut Squash (peeled & diced into 1/2" pieces)
1 Sweet Potato (peeled & diced into 1/2" pieces)
1 Medium Head of Broccoli (florets separated & divided into medium to small pieces)
2-3" Piece of Fresh Ginger according to taste (peeled & roughly grated)
3 Cloves Garlic (peeled & mashed)
1 tsp Tumeric
1 tbls Ginger Powder
1/2 tbls Mustard Powder
125g Cooked Wholegrain Rice (ideally 10 minute rice cooked for 15 minutes)
Extra Virgin Olive Oil
Sea Salt
Cook Wholegrain Rice for 5 minutes longer than directions on packet. While the rice is cooking gently fry the diced Butternut Squash and Sweet Potato in 2-3 tbls of extra virgin olive oil on a moderate heat until the edges start to lightly brown (stirring occasionally). Add the grated Ginger and mashed garlic and fry until squash and potato are tender (You may need to add 2-3 tbls more oil). Add the Broccoli and cook until broccoli turns bright green and becomes tender (stirring occasionally). Add the Kipper Fillets and break up roughly with the spatula into medium to large sized pieces and gently mix in. Cook for 1-2 minutes or until the fish is warmed. Add the cooked rice and dried spices (Mustard, Ginger and Tumeric) and gently but thoroughly mix together. Cook for another 3-5 minutes. Salt to taste and serve.
For full post see August 24 2010
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Quick & Spicy Sweet Potato Prawns
Serves 2
*dairy free
*wheat free
*gluten free
*egg free
*soya free
*sugar free
*potato free
*yeast free
*nut free
*chilli free
*corn free
*onion free
*sesame free
2 Leeks (finely chopped – discarding the darker green tops)
3-4 Cloves of Garlic (crushed)
1 large/2 small Sweet Potatoes (peeled & grated)
220g pre-cooked frozen King Prawns
4-6 tbsp Ground Ginger
2 tbsp Quinoa flour (Gram Flour can be substituted)
2 tbsp Millet Flour (Gram Flour can be substituted)
1 tbsp Turmeric
1 tbsp Thyme or Rosemary
3-4 tbsp Olive Oil
6-8 tbsp Water
Juice of 1 Lemon
½ a tin of Coconut Milk (optional)
Salt & Freshly Ground Black Pepper to taste
Serve with Rice Noodles
Heat the oil in a large pan at a moderate heat. Add the leek and garlic and gently fry until soft, but not brown.
Add the sweet potato and thyme. Stir periodically to encourage even cooking for 6-8 minutes or until the sweet potato is evenly cooked (the potato will soften and the colour will become a brightened orange/yellow). You might add an additional 1-2 tbls of oil if desired.
Stir in the quinoa flour, millet flour, ginger and turmeric. Add the water (or coconut milk if desired. Cook a further 3-4minutes (or until the texture is thick but creamy if using coconut milk). Add the prawns and cook until fully defrosted and warmed (adding the lemon juice once the prawns are almost completely defrosted.
Season with salt and freshly ground pepper to taste.
Serve on a bed of flat rice noodles.
For full post see January 20 2011
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Sesame Free Hummus
*sesame free
*dairy free
*wheat free
*gluten free
*egg free
*soya free
*sugar free
*potato free
*yeast free
2 x 250g cans of chickpeas (drained & reserve 100ml of the draining from one can)
2 x lemons (juiced)
75ml extra virgin olive oil
3 x large garlic cloves (chopped)
1 1/2 tbls sunflower seed paste or butter (tahini substitute)
sea salt
Blend the chickpeas with the garlic and reserved water with a hand held or stationary blender for 1-2 minutes or until all the chickpeas have been broken down. Add the lemon juice, olive oil and sunflower seed butter and blend until smooth. Salt to taste and blend again briefly. Serve with pitta bread, rustic bread, nachos (if corn is tolerated), or vegetable sticks.
For full post see November 5 2010
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Egg Free, Wheat Free, Dairy Free Pancakes
Makes 15 pancakes
*Wheat free
*Gluten free
*Egg free
*Dairy free
*Sugar free
*Vegan
1 cup gram flour
1 cup tapioca flour
2 cups rice flour
4 cups ground almonds
4.5+ cups rice milk (more or less depending on desired consistency ie: pancakes or crepes)
A pinch of salt
Vegan margarine for the skillet
Sift the gram, tapioca and rice flour together. Add the salt and ground almonds and mix together thoroughly (I like to use a whisk just to keep the gram flour from clumping together). Add the milk according to the type of pancake you are making (more milk for crepes). Mix thoroughly with the whisk.
You can start making the pancakes immediately or you can cover the bowl with cling film and store in the fridge until you are ready (I made mine 4-5 hours before I fired up the stove top)
Heat a pan to a moderate-high heat (being careful to not let the pan get too hot). Butter the pan (the more butter you use to grease the pan, the crispier your edges will be, especially relevant when making crepes).
Add a ladleful at a time and tilt the pan around until you have an evenly distributed pancake. Leave on the heat until you see the edges browning. Flip and cook until the underside is a somewhat even golden colour.
Place on a plate under tin foil and store in the oven at 100C to keep warm.
Then top with whatever your heart desires!
For full post see March 9 2011
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Molasses & Manuka Muffins
Makes 12 muffins
*Egg free
*Gluten free
*Wheat free
*Corn free
*Soya free
*Potato free
*Free from refined sugar (but obviously contains molasses & Manuka honey!)
*Vegetarian
1/4 cup Pure Sunflower oil (use a good quality brand to avoid overriding flavours)
1/4 cup Ground Flax seeds
3/4 tsp Vanilla
1 cup Rice flour
3/4 cup Tapioca flour
1 cup Ground Almonds
3/4 tsp Baking Soda
3/4 tsp Baking Powder
Pinch of Salt
1/2 cup Blackstrap Molasses
1 – 1.5 heaped tbsp Manuka Honey (‘heaping’ honey is difficult so just be really generous!)
3/4 cup Rice Milk
Preheat the oven to about 180C.
In a small bowl mix the sunflower oil, flax seeds and vanilla and set aside.
In a medium sized bowl combine the rice flour, tapioca flour, baking soda, baking powder, salt and ground almonds together.
Add the molasses, Manuka honey, rice milk and the flax, oil & vanilla mixture and stir thoroughly until all ingredients are well combined.
Line a muffin tray with muffin papers and pour the mixture evenly between the cups filling to just under the rim of the paper liners.
Bake for approximately 20 minutes. Test with a toothpick to ensure that the muffins are fully baked, (bake for longer if necessary - until the toothpick comes out clean). The muffins should rise above the papers and crack on the tops forming crispy edges.
When fully baked remove from the oven and let stand for about 5 minutes before removing them from the pan. I find it best to gently twist and then lift them out with the aid of a butter knife.
Eat as soon as they are cool enough to not burn your tongue! –Best enjoyed on the day of baking, but if you can’t eat all 12 in one go, store in a dry airtight container once fully cooled.
For full post see April 29 2011
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Roasted Tofu with Greens
serves 1
*Lactose free
*Wheat free
*Gluten free
*Egg free
*Corn free
*Sugar free
*Potato free
*Yeast free
*Nut free
*Vegetarian
*Vegan
At least...
ROASTED TOFU:
Cut firm tofu into cubes, toss gently in oil. Lay out on an oiled baking tray (baking paper is recommended instead of oil). Season with the below herbs and spices and roast in a preheated oven (220C/430F) for 15 minutes. Turn the cubes to expose the opposite sides, re-season and put back into the oven until crispy on the edges and golden brown (about 10minutes). The tofu should puff up and look delicious!
ground galangal
dill
sea salt
freshly ground black pepper
GREENS:
Lightly stir-fry the below ingredients in a bit of sunflower margarine (or oil, margarine is just what I had at hand) and serve it on top of some multi coloured quinoa – recipe for this at the bottom.
3-4 stalks Choy sum
1 stick Celery
1/3 fennel bulb chopped well
A handful Sunflower seeds
A handful Mange Tout chopped
Pure sunflower margarine
Dill
Ground galangal
Allspice
Turmeric
QUINOA:
Cook Quinoa in two parts liquid (ideally vegetable stock) one part quinoa grain If you don’t have stock then chop off the end of a leek and some celery, a bay leaf and some mixed herbs, salt and pepper and pop it into the water while cooking the grain, remembering to remove the large pieces before serving). Bring the liquid to a boil, add the quinoa, keep a tight lid on the pot, reduce to a simmer until all of the water is absorbed (about 15-20min) and serve.
For full post see June 4 2011
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Roasted Chickpeas
*Lactose free
*Gluten free
*Wheat free
*Potato free
*Onion free (although I think that frying some finely chopped onion with the garlic might be nice if you can tolerate them)
*Vegetarian
*Vegan
*Sugar free
*Corn free
*Yeast free
Ingredients
1 can Chickpeas or Garbanzo
Oil (Extra Virgin Olive or Sunflower is fine)
3 large Garlic Cloves
Sea salt
Freshly Ground Black Pepper
Ground Galangal
Ground Turmeric
Ground Cinnamon
Lemon Juice
1. Heat a few tablespoons of extra virgin olive oil in a pan and mince 3 large cloves of garlic and sauté at a medium heat.
2. Add the drained, washed, dried, and de-skinned (just remove the loose skins) can of chickpeas, season with sea salt and freshly ground black pepper and fry gently stirring frequently for about 5 or so minutes.
3. Transfer to a baking tray and place in the top of a preheated oven (220C) for 20 minutes. Tossing them around twice during that time:
1st toss after 5-7 minutes, season liberally with ground galangal, a little less ground turmeric and a light dusting of cinnamon, and a generous amount of sea salt and freshly ground black pepper.
2nd toss after another 7 or so minutes, season again as above and drizzle lemon juice all over.
Return to the oven for another 5 – 10 minutes.
For full post see June 11th 2011
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Green Energy Nutri Balls
Makes 14
*Lactose free
*Gluten free
*Egg free
*Soya free
*Corn free
*Coconut free (if you stick to the almond topping & don’t use the optional topping)
*Vegan
*Vegetarian
*Free of refined sugar and added sugar
250g Dates
7 tbsp Ground Almonds
7 tbsp Ground Sunflower and Pumpkin Seeds (any blend would do, but I ground these myself in a coffee grinder)
7 tsp Pukka Clean Greens
2 tbsp Flax Oil
Additional Water for blending if necessary (use sparingly)
50g Flaked Almonds (optional substitution: coconut shavings might be nice)
1. Roughly chop the dates first and then put the dates, ground almonds, ground pumpkin and sunflower seeds and the flax oil in a blender. Blend until thoroughly mixed and no chunks of date remain. You may require 1-2 tbsp of water to complete blending if the mixture gets too sticky but use moderately as you do not want a ‘wet’ mixture (note: I used a hand blender but nearly burnt out the motor with the thickness so be careful!)
2. Knead the mixture to ensure all the ingredients are well mixed. Form into a log and divide into 14 equal parts and roll each part into a ball in the palmss of your hands (your palms will get a bit ‘green’ but don’t worry, it washes off easily!)
3. Chop the flaked almonds into small ‘nibs’ and roll each ball firmly into the nuts to coat evenly.
And that’s it! Two balls give you a daily serving of Clean Greens and they make a perfect treat when you’re hankering for something sweet.
For full post see June 27th 2011
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Mushroom Risotto
Serves 3
*gluten free
*onion free (contains leek)
*sugar free
*tomato free
*potato free
*corn free
*soya free (with Pure Sunflower Margarine)
*egg free
*vegetarian
*vegan
Ingredients:
1.5-2 pints vegetable stock
2tbsp olive oil
50-75g vegan margarine
1 small-medium sized leek finely chopped (just the white & light green portion)
275g risotto/arborio rice
50g(or to taste) dried mushrooms rehydrated and chopped (porcini or similar)
75ml white wine (alternative: water mixed with cider vinegar)
For the stock:
If you don’t have any pre-made or pre-bought stock you can
1. Put 2 pints water in a large saucepan and throw in a bay leaf, a lashing of dried mixed herbs, 1-3 cloves of garlic (optional), sea salt and ground black pepper to taste, half a carrot (optional), a stalk of celery (optional) and the discarded dark green portion of your leek (the upper half).
2. Bring to the boil and simmer for 15-20 minutes. I also like to strain in the left over water from the re-hydrated mushrooms. Alternatively you could put in 2-3 dried mushrooms into the pot while simmering.
3. When complete, drain the stock through a sieve, and Voilá! Stock ready for your Risotto!
For the Risotto:
1. Heat the stock and keep at a gentle simmer.
2. Melt half the dairy free, vegan margarine in a large, deep pan (a wide pot will do if necessary) and sauté the leek. Be careful to keep the heat low and sauté the leek slowly because leek can easily burn or get tough and papery if cooked too quickly. Continue this until the leek is soft.
3. Add the rice and mix being sure to thoroughly coat each grain in the fat
4. Add the wine and cook until it absorbs, stirring continuously.
5. Add the stock into the pan one ladleful at a time, stirring continuously. Do not add another ladleful until the previous one is completely absorbed.
6. When half of the stock has been absorbed add in the re-hydrated chopped mushrooms and stir well.
7. Resume adding the stock ladle by ladle until all stock is used up. It should take about 25 minutes from step 5-7 and the rice should be soft but with a bit of a bite. Risotto rice becomes very starchy but each grain should remain separate and retain it’s shape.
Stir in the rest of the margarine (this step is optional)
Let sit for 2 or so minutes, Season with sea salt and ground black pepper to taste and serve.
For full post see August 17th 2011
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Blueberry & Banana Bread Cake
makes one double layered 8” cake
*Dairy free
*Gluten free
*Wheat free
*Egg free
*Soy free
*Potato free
*Xanthan Gum free
*Sugar free (note: contains agave nectar)
*Vegan
*Vegetarian
1 cup Ground Almonds
1/2 cup Rice Flour
1/2 cup Corn Flour (note: I used half & half grainy and smooth flour because the original recipe called for potato starch, which I don’t like & I thought that the grainy flour would add to the texture)
1/2 cup Tapioca Flour
3 1/4 tsp GF Baking Powder
1/4 tsp Salt
1 tsp ground Chia Seeds
1/2 cup sunflower oil (good quality without a strong flavour or scent)
1 cup Original Organic Rice Milk (less 6 tbsp set aside for the egg substitution)
1/2 cup Agave Nectar
1 mashed Banana
1 tsp Lemon Juice
1/2 tbsp Vanilla
2 tbsp Ground Flax Seeds (mixed with the 6 tbsp of rice milk)
1 1/4 cup Frozen Blueberries (thawed and drained)
1/2 cup sugar free jam (Note: I used St Dalfour: Raspberry & Pomegrante jam which is SUPER tasty and sweetened with grape juice)
1. Preheat oven to 180C and line two 8” circular spring form pans with wax paper, or parchment paper.
2. Mix the ground flax seed into the 6tbsp rice milk and set aside.
3. Sift all the flours, baking powder and salt into a large mixing bowl. Add the ground almonds and chia seeds.
4. Beat in the oil, rice milk and agave nectar with an electric mixer (for 1-2 minutes).
5. Mash the banana in a separate bowl. Mix the lemon juice, vanilla and flax seed into the mashed banana and add to the large mixture.
6. Gently fold in the thawed blueberries.
7. Divide the batter evenly and pour into the lined spring-form pans and bake in the preheated oven for approximately 25 minutes.
8. Let cool for about 10-15 minutes before removing the spring-form sides and paper.
9. Set the cakes aside to cool completely
10. Spread the jam on the ‘under side’ of one slab. Place the other slab on top with the bottom facing up, creating a sandwich (Optional: you can spread some of the frosting in the sandwich as well, if desired).
11. Ice the cake, decorate if desired and put in the fridge until you are ready to blow out the candles! (I found that the cake improved the longer it was in the fridge)
For full post see September 9th 2011
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Coconut & Lemon Cashew Cream Icing
makes at least 2 cups of icing (which was way too much for my cake!)
*Dairy free
*Gluten free
*Wheat free
*Egg free
*Soy free
*Potato free
*Corn free
*Sugar free (note: contains agave nectar)
*Vegan
*Vegetarian
2 cups Raw Cashew Nuts (not roasted or salted) soaked in water for 4-6 hours
1/2 cup Water (or Rice Milk) or enough to blend smoothly but not become watery
3 tbsp Coconut Oil
1/4 cup Agave Nectar
2 tsp Vanilla
3 tbsp Lemon Juice
Pinch of Salt
1. Drain the cashew nuts, wash them thoroughly in fresh water and drain again.
2. Put all the ingredients into a blender and blend thoroughly until smooth (I used a handheld blender which was not ideal. Note: the graininess of my frosting which should be smooth but I thought that my blender was about to burnout!)
3. Place in the fridge overnight before using (4-6 hours should be sufficient but I think its best to make the frosting the previous day and refrigerate until needed)
For full post see September 9th 2011
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Spicy Kale Crisps
*Dairy free / milk free
*Lactose free
*Gluten free
*Wheat free
*Potato free
*Onion free
*Vegetarian
*Vegan
*Sugar free
*Corn free
*Yeast free
1. preheat the oven to 180C.
2. Wash, spin dry and tear the kale into medium sized pieces.
3. Lightly drizzle sunflower oil over the kale pieces and toss.
4. Season with sea salt, freshly ground black pepper and dust lightly with chilli pepper. Toss again.
5. Place on a baking tray & bake in the preheated over for 15 minutes, tossing them at the 7 minute mark.
For full post see September 14th 2011
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Sugar Free Pineapple Ice Cream
serves 4
*Dairy Free / Milk Free
*Lactose Free
*Gluten Free
*Wheat Free
*Egg Free
*Free From Refined Sugar
*Vegan
*Vegetarian
*Corn Free
1 tin pineapple chunks
300ml soya cream (almond cream would work for a soya free alternative but the quantity of sweetener may need to be altered to taste - I used Provamel Organic Soya Cream)
1tsp vanilla extract
1/4 cup vanilla extract (be careful to use pure extract which is Gluten Free)
1. Measure out 8oz of the Pineapple, equal parts of both chunks and juice (retain the remaining pieces for step 5).
2. Purée the pineapple pieces and juice until smooth (I used a hand-held blender).
3. Strain out the stringy pulp by pressing the mixture through a sieve with a spoon. Discard the left over stringy pulp.
4. Mix the Pineapple Purée with the Soya Cream, Agave Nectar and Vanilla Extract. Blend thoroughly (again, I used the hand-held blender).
5. Chop the remaining chunks of pineapple into small cubes, discarding any pieces which don’t hold their shape. Stir into the cream mixture.
6. Chill the mixture in the fridge thoroughly (I put it in the freezer for about 15 minutes before moving it to the fridge to speed up the process).
7. And follow the instructions for your machine.
(note: I have a Le Glacier 1.5 Magimix Ice Cream Maker which requires the following: 1,Freeze the bowl for at least 12 hours 2, Mix the ingredients and thoroughly chill in the refrigerator
3, Turn on the machine 4, Once the paddle is turning, pour the chilled mixture into the ice cream maker and freeze-churn it for 20-30 minutes)
For full post see October 12th 2011
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Gluten & Oat Free Breakfast Porridge
serves 1
*Gluten Free
*Wheat Free
*Dairy/Milk Free
*Soya Free
*Egg Free
*Yeast Free
*Free from Added Sugar
*Corn Free
*Vegetarian
*Vegan
1 part Barkat Gluten Free Organic Porridge Flakes
2.5 parts Rice Milk
1tbsp (or to taste) cinnamon (for 1 person)
1tbsp pea protein (for 1 person)
4 heaped tsp ground flax seeds (for 1 person)
4 heaped tsp ground pumpkin seeds (for 1 person)
Heat the rice milk to boiling point. Stir in the Porridge Flakes and Cinnamon. Stir continuously for 3 - 4 minutes. Transfer to a bowl and mix in the remaining ingredients (I find it best to have the dry ingredients already mixed together in the bowl and then add the cooked porridge on top and throughly mix).
For full post see March 7th 2012
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