Hi all

Food and recipe ideas are a continuing theme around here! So I thought maybe if we started 1 recipe thread and if we kept adding to it (or bumping it) then it would always be on the front page - what do ya think?

I have also bumped some old recipe threads to the front too as they have lots of good ideas in them, they are:

http://www2.everybody.co.nz/forum/showfl...;gonew=1#UNREAD

http://www2.everybody.co.nz/forum/showfl...;gonew=1#UNREAD

http://www2.everybody.co.nz/forum/showfl...;gonew=1#UNREAD

be good to add some links to some of the external websites with recipes - don't have time to do that right now

Another good book I got off Trade me is a NZ one "natural yummies for small tummies" and "Partyyummies for small tummies" by Bonnie Peters. I think her trade me name is yummytummies... hmmm can't quite remember

This is a good idea as I am starting to do all the baking here for gluten and casein free.

This is a great idea NZ Girl!

Here are some dairy free recipes...
http://www.sanitarium.co.nz/recipe/recipes.do?cat-id=301&page=1

this is a good website too...

http://groups.msn.com/InfantGastricRefluxStoriesNZ/recipesallergyfriendlyandfavourites.msnw

Ok I have a bit of time on my hands this morning - DD and DH both still sleeping and I'm a bit of an early bird!
Plus I LOVE cooking and recipes so keen to keep building on this thread. DD has only a dairy allergy but I have friends with wheat intolerances so I like those recipes too.

So I hope you guys don't mind, I trawled back through some of the threads and copied and pasted the recipes I found there


RICE PAPER WRAPS
Have you found rice paper yet? We make wraps with them which I have deep fried or pan fried. They come up about the size of a fish finger and Bethy loves them. An interesting parcel of food with crunch and gooey mush all in the same thing!!!
When you rehydrate them to wrap around your filling, use very hot water....not boiling or they'll fall to bits! Not tepid or you'll be waiting ages for the paper to become pliable!
Put one sheet in the water at a time and then pull it out and lay it out on a smooth wet tea towel, put a small spoonfull of filling and then roll up like a cigar tucking in the ends. Put on a plate with seam side down until it dries out a bit and then its easier to handle for the next step......if any of that makes any sense! I've used square ones and round ones all come out the same at the end.

Filling:
I mince the meat and cook it and then mince raw vegies that are safe and then wrap the filling and freeze. Then I just pull out one when I feel like frying or when the deep fryer is on for Kumara,pumpkin or carrot chips which are another fun tasy finger food. (I use grapeseed oil to deep fry and olive oil in the fry pan.)


FRITTERS/RISSOLES
....I forgot to mention fritters/rissoles with the safe foods you have. Yes, it is possible without egg! I used rice flour, salt and kumara to bind venison,chicken or fish - they didn't taste too bad. They are good to freeze after frying for those quick reheats and a little morsel that contains as many goodies as possible.


PIKELETS
This is the pikelet receipe I use.....
1/4 cup maize cornflour
3/4 cup rice flour
1 teaspoon GF baking powder
1/4 cup sugar
1 egg (or replacer)
1/2 cup Neocate, or dairy free formula or soy milk

I just throw it all in together and mix.

I also mix in a mashed up banana to the mix and that makes yummy banana pikelets.

Have tried it on the coffee group non-gluten free kids and they just loved them and no one noticed the difference.


ANGEL CAKES
They sound yummy; marshmallow. Only thing I might have to change is the lemonade jelly crystals to lime low k jelly. Here it is,

Crystal's Angel Cakes

3 Tbsp lemonade jelly crystals
3 Tbsp gelatine
1½ cups boiling water
3 cups sugar
"Safe" coconut or icing sugar for coating

Put jelly crystals, gelatine and boiling water into a bowl and stir until dissolved.
Add one cup of sugar at a time and stir until dissolved. (You can also do this in a pot on a gentle heat until all ingredients have dissolved.)
Leave to cool out of the fridge, but do not let set.
Beat with electric beater until thick and creamy. The stronger your beater, the thicker the marshmallow will be.
Pour into a swiss roll tin lined with baking paper.
Place in the fridge to set - about 5 hours.
Sprinkle top with coconut or icing sugar and turn onto a board with coconut on.
Cut into squares and store in or out of fridge.


CHOCOLATE CAKE
Robyn's chocolate cake (taken from Littlies Magazine)

185 g margarine
3/4 C castor sugar
3 tsp orgran egg replacer
6 Tbsp water
1/2 C arrowroot
1/2 C cornflour
3/4 C Rice flour
1/2 C Cocoa
2 tsp baking powder
1/2 c Rice Milk

1. Cream marg and sugar
2/ Mix egg replacer and water together and add to sugar mixture
3. Mix dry ingredients together, then add to above with milk
4. Bake at 180C for about 40 mins
5. leave in tin to cool


CHOCOLATE CAKE/MUFFINS
This mixture is dairy, egg, wheat and gluten free, and can be used to make a cake or muffins (omit the chocolate chips if making cake and ice with chocolate icing).

¼ C Cornflour
¾ C Rice flour
¾ C Soy Flour
1tsp baking soda
1 cup sugar
¼ cup cocoa

100g df margarine
1tsp Orgran egg replacer
2tbsp water
1 cup strawberry flavoured Soy Yoghurt
½ cup rice milk
½ tsp vanilla
½ cup dairy free chocolate chips (optional)

You could replace the 3 flours with 1 ¾ C of any gluten free flour

Sift dry ingredients into bowl and mix well.
Mix egg replacer and water together
Melt margarine and whisk in egg replacer mixture, yoghurt, rice milk and vanilla
Add dry ingredients and chocolate chips to wet ingredients, mix

Put in muffin tins and bake for 8-10min (I use mini-muffin tins so if using standard size will need to bake for longer) at 200C

To make a cake use a ring tin and bake for about 30-40 mins.

Ohhhh NZ girl just saw that you had linked to all those threads I got the recipes from!!! What a wally, should have checked them first, sorry!

no michelle its great - when I linked those threads iactually thought it would be more useful to trawl throuhg and pull out the good ones - but was too lazy!!! the problem with only having the links is that the links break easily and the threads move to other pages and you can never find them again! so thanks you did good

Wow, this is awesome! Thanks guys.

There is also a recipe thread on the GORD forum on EBB. Some great recipies on there too .

Fab Thread idea.

These are from my mums 1950's school cooking book.. post war england - no butter and eggs.... they taste great

chocolate biscuit recipie

125g Olavani /Margaine
50g Sugar
150g flour
1tsp baking powder
15g coco
1/2 teaspoon vanilla essence

Cream Olavani and sugar. Add all other ingredients, mix well. Roll out to a sausage /log, cut off small amounts and roll into balls, place on greased baking tray and squash with a fork. Bake at 365/180 for 20 mins. This makes 12 nice size cookies. Can dust with icing sugar to make them look nicer - but for fussy eaters - just leave plain.

Great idea NZGirl.

Those biscuits that Happy Mum just posted are very yum!! We've made about 4 batches since last week, the kids enjoy helping make them too only problem is they don't last long in our house!!!

Ha ha Manda. Its best not to taste them when they first come out the oven - they are a bit like pringles - once you pop you just cant stop

Too true Happy Mum!!

OK made this cake yesterday - seriously good and sooo easy. It's dairy free, and can be wheat free if you use the Orgran flour mix (think it's a mix of rice/buckwheat and some other flours?) I've heard you can get it from most supermarkets....

CARROT CAKE WITH LEMON ICING

CAKE
1 cup oil
1 and 1/2 cups brown sugar
3 eggs, beaten
2 cups grated carrot
1 and 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup walnuts
1/4 cup sunflower seeds

ICING
50g Olivani
1 and 1/2 cups icing sugar, sifted
Rind and juice of one lemon


Line a 20cm cake tin with baking paper and heat oven to 180 degrees.

Beat the oil and sugar with a wooden spoon. Add eggs and carrot and mix well. Fold in the dry ingredients, nuts and seeds, and spoon into the prepared tin. Bake for 1 hour.

Mix the Olivani into the sifted icing sugar, add the lemon rind and a good squeeze of the lemon juice, and mix to a smooth spreadable icing.

Ice cake and enjoy!!!!

Hi there, has anyone tried making dairy & gluten free meat pies?. We are kiwi's currently living in Thailand so can't buy the lovely Marx pies available in NZ. We came home to NZ for a month just recently & my 3 & 4 year old boys fell in love with the pies. They are both dairy & gluten free. I'm not a great cook but am trying my best with recipes for them. So if anyone has mastered the art of a pie then i would really appreciate some advice. Great, thanks for listening! Great thread by the way!

Hmm I'd be keen on a pie recipe too, might have to investigate that one and get back to you...

How cool living in Thailand! We went to Koh Lanta for our honeymoon and fell in love with it. We've also got friends who are planning to go and live in Koh Samui for a year with their 3 year old. It's such a cool idea

These recipes have proven a hit with my son.

KUMARA (OR PEANUT BUTTER) MEN GFCF

1 large kumara peeled, diced and cooked until tender but not mushy
1/4 cup peanut butter (or tahini or soy butter)
1/4 c pear juice
3T pure maple syrup
3/4 c brown rice flour
1 1/4 c gf flour (I use a mixture)
2t xantham gum
2t baking powder
1/2 t baking soda
1t cinnamon (though I put a little more in)

Puree kumara and measure out 1 cup. Chill for 10-15 minutes
Process kumara with peanut butter, juice and maple syrup
Sift remaining ingredients and then work into kumara mixture
Form dough and roll out on gf floured surface- about 2cm thick.
I then used cookie cutters to make shape of men and put on baking paper to cook at 200 for 15 minutes or golden.


CHOCOLATE CHIPPIES THAT TASTE NICE! GFCF

This recipe is doubled and it worked okay. I got 30 biscuits.

150g olivani (or butter if dairy not an issue)
1 fully packed cup brown sugar
1/2 cup castor sugar
2 eggs beaten
1t vanilla essence
2c white rice flour
2c cornmeal
2t baking powder
2t xantham gum
big pinch salt
1 1/3 c gf chocolate chips

Preheat oven to 190 celsius
Beat olivani, castor sugar and brown sugar until nice and fluffy.
beat in egg and essence
Fold in rice flour, cornmeal, bp, xantham gum and salt, then fold in chocolate chips.
Put spoonfuls on greased baking paper and flatten. Bake 10-15 minutes. cool on wire rack.

Ok I made this choc brownie recipe yesterday and it is SERIOUSLY good...they're dairy free and potentially gluten free if you use a wheat free flour. Don't worry if you don't like prunes, you can't taste them at all, but they give the brownies a wonderful fudgy texture.

CHOCOLATE BROWNIES - Dairy free

1/2 cup pitted prunes
1 cup water
125gm dark choc - coarsley chopped
1/4 cup strong black coffee (I substituted rice milk for this)
2 large eggs
1 cup caster sugar
1 tsp vanilla extract
Pinch salt
1/2 cup plain flour
1 tsp baking soda
1/4 cup cocoa powder

Place prunes and water in a small saucepan and simmer till prunes are very tender and liquid has mostly reduced, stirring till the prunes have broken up into a puree. Let cool.

Heat oven to 160 fanbake (I don't have fanbake and it still worked ok). Line a 17cm x 27cm slice tin with baking paper, leaving an overhang on all sides.

Place choc and coffee (or rice milk) in a bowl over a saucepan of gently simmering water, or microwave to melt. Stir till smooth, then combine with prune mixture.

Place eggs, sugar, and vanilla in a bowl and whisk with electric mixer till thick and pale. Fold in choc prune mixture.

Sift flour, baking soda, and cocoa powder together and gently fold into the choc mix to just incorporate dry ingredients (don't overmix).

Spread mixture into tin. Bake for 45 mins or until a skewer inserted into the centre comes out moist but clean (mine was ready after 30 mins). Leave to cool in tin before lifting out.

Peel off baking paper and slice it up to serve. Can dust with icing sugar if you want. Try not to eat the whole lot in one sitting...not easy!! And don't tell your friends it's dairy free or has prunes in, they won't even know!

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Tried the choc brownie recipe and it is GREAT. Thanks!

And used the ricepaper wrap guidance last night- worked well also!

Just adding this to our collection - thanks Darney!


Vegan Muffins:

1 cup of filling (blueberries if you want) or 2-3 mashed ripe bananas
100gms oil
3/4 cup sugar
2 cups flour
2 tsp bk pwd
1 cup soy or rice milk
1 tsp vanilla essence

mix wet ingreds and sugar together, fold in dry, don't overmix, spoon into muffin cases and bake aprox 20 mins at 180c

chocolate chip biscuit recipie - EGG & DAIRY FREE

125g Olavani /Margaine
50g Sugar
150g flour
1tsp baking powder
20g chopped chocolate - i used kinnerton
1/2 teaspoon vanilla essence

Cream Olavani and sugar. Add all other ingredients, mix well. Roll out to a sausage /log, cut off small amounts and roll into balls, place on greased baking tray and squash with a fork. Bake at 365/180 for 20 mins. This makes 12 nice size cookies.

This is the recipie I posted for choc biscuits a few weeks back and I made it with choc chips last night and left out the coco and they were YUMMY.

Hi Happy mum
Just to let you know "PAMS chocolate chips" are dairy, Gluten and Egg free, it might be a cheaper and easier way to make the chocolate chip biscuits
Vicky Lee

And so are the valupack ones from Countdown, Fresh choice! 300g for $3 and today I found if you need chocolate to make that yummy chocolate brownie above- the Whittakers dark chocolate is gluten and dairy free at least. Doesn't look like there is egg in it either! That is a cheaper option as well.

Any ideas of what I can use instead of prunes for the Choc brownie recipe? Looks fabulous but Katey can't have prunes in her low salicylate diet ... or sultanas, raisins, apricot etc. Can have banana! But I don't think that would work somehow.

1 cup diced raw rhubarb (diced small)
3/4 cup water
1 tbl grated fresh ginger
1/4 cup oil

Mix the above together.

Sift:

1 cup sugar
1 tsp salt
2 cups flour
1 tsp baking soda

Mix with the above until just blended. Put into muffin trays and bake at 180c for 25 mins or when toothpick comes out clean.

Ice with icing sugar mixed with stewed rhubarb juice.

Icing made with lemon juice also good.

A teaspoon of powdered ginger is fine instead of fresh.

Here is a recipe for GLUTEN, DAIRY, SOY, SUGAR, YEAST FREE BREAD ROLLS and they taste okay. You can do egg free as well but I read that the result is not as good.

My son takes one of these for his morning tea.

I get 6 rolls from a batch put into giant muffin tins.

1c white rice flour
1/4 c tapioca flour
1/4 c potato starch flour
2t baking powder
1t xanthum gum
pinch salt

Mix together

In separate bowl, mix

1 large beaten egg (or 1/4c warm water)
2t cider vinegar (optional) or cold water
50g olivani melted
1c warm water

Add the bowls by hand and using electric mixer, beat for 3 minutes.

Put into greased pans (muffin tins if like me)

Bake for about 20 minutes at 190C. Allow to cool before moving from tins.

quite edible

Viv just trying to think of what to replace the prunes with in the choc brownie....how about dates? Are they ok for your girl? The prunes work well cause they give the brownie a chewy kind of texture while still holding together well. Dates might stew up in a similar way. Hmmm rhubarb? Nah probably too wet...

Yeah, I had been thinking about dates too. I make a date spread where i soak the dates in just enough water and then puree it up. I was using it this morning and wondered if it would work in brownies so could be worth a try!

bump for PMN

Had to share this recipe since they seem nice as well.

MINI SANDWICH ROLLS

NO egg, gluten, dairy or yeast. I put them in muffin tins again (giant ones)

1/2 cup oil
1/2 cup milk substitute
1/2 c chickpea flour (may see it as channa, besan, garbanzo)
1/2 c tapioca starch
1/2 c potato flour/starch
1T sugar
3t egg replacer (or 1 egg if you can use eggs)
2t xanthan gum
2t baking powder

Preheat oven to 210 degrees

Beat together milk and oil (and egg if you use real one)

In separate bowl, mix all dry ingredients. Add liquid to dry and combine until just mixed. Don't overbeat.

Bake for 20-25 minutes in ungreased muffin tray or spoon onto baking tray. Don't crowd as they puff up quite a bit. Bake until golden brown. Store in airtight container or freeze.

Like the other recipe I posted for breadrolls, I got 6 giant muffin sized ones.

Quite tasty!

BUMP

Ohh, haven't been back here for a while! No, dates are out as well .

Have her birthday coming up soon too so am thinking about what to do for a cake and some party treats (although it's on Xmas day so will ony be family there).

Viv - Paula is looking for a good cake recipe as well...Kittykat said she has a recipe for making your own baking powder (without wheat and gluten) so keep an eye out for that.

Thanks Olivers mum

Here is my sisters banana muffin recipie which I am sure she will not mind sharing. I doubled it to make a cake for my 1 year old's birthday cake. It tastes great on the day, but goes sloppy the next day. Is ok frozen and eaten on the day it is defrosted. I just used icing sugar and some juice to make the icing.

Sift together the following:
2 tsp wheat and gluten free baking powder (see below)
1 cup brown rice flour
1/4 cup tapioca flour
1/4 cup raw sugar

Mix together:
2 medium mashed bananas
1/4 cup olive oil

Mix together
1/3 - 1/2 cup rice milk
1/2 tsp baking soda

Combine all 3 mixtures and spoon into a muffin tin. Bake at 180 degrees for about 15mins - but will depend on your oven and tins. I used a silicon cake tin (double the above recipie) and it is real quick - 30mins! Check regualarly - other wise it will dry out.

Wheat and gluten free baking soda:
Sift together the following and mix well.
1 Tbsp baking soda
2 Tbsp cream of tartar
1 Tsp tapioca flour

There is also a recipie for wheat and gluten free baking powder on the back of Hansells Cream of Tartar - which is different from the above. I have not tried it.

For purple dragon

Some ideas of teas and odd recipes or directions.
I won't include the tomato dishes we have which is quite a lot- I use nofenol enzymes to help with those but ours is not an allergy problem.

If I inadvertently use recipes with eggs- many apologies- maybe egg replacer?

Okay, looking through my 6 week menu

stirfy using barkers spiced plum sauce and sweet chilli sauce (Watties)

Sausage casserole- I tend to make up as I go. If not tomato based, I use curried sausage recipe from Edmonds and use more veges, or I use Boss Worchestire sauce and make sauces

Pakora- deep fried cauliflower and crumbed fish and chips (quite a few are gluten free- check www.mfd.co.nz)

Sweet and sour pork stirfry

all other week one recipes are tomato based.

stiryfry lemon chicken

massaman beef curry- one of the few cook in the pots that is gfdf. It uses peanut butter and coconut cream

teriyaki stirfry

thai lamb curry

Grandmas mince- just mince cooked with veges and we add mashed potato/kumara

pork fried rice (just omit egg)

lamb pilaf

chicken nuggets or dinosaur bones, fish cakes, chips

blackbean beef (Taylors do a gf sauce)

roast chicken

satay chicken kebabs and risotto (can't remember if you are nut free or not sorry)

mini hot dogs and battered fish

moroccan lamb stew ( can use honey lamb casserole mix)

honey and mustard baked chicken

rice paper 'spring rolls'

chicken curry

spinach and bacon risotto

chili and lime chicken stirfry (a kanton gf df base)

sausage rolls (using a potato based pastry)

Wow, when I look through, we have a lot of tomato- it hides Rileys supplement taste since most of what he eats is 'laced'

If any of those appeal and you need more direction let me know but I won't post recipes if not needed cos of time

I always recommend a good cookbook that we use- although writen for autism- it is good for multitudes of allergies -tonnes of great recipes (that is all it is - a cookbook). I got it from amazon. The AiA gluten and dairy free cookbook by Marilyn Le Breton. But it also lets you know if a recipe is yeast, corn, soy, tomato, sugar, fruit, egg free.


Hope that gives you some ideas

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BUMP

Chocolate Crisp - Egg & Dairy Free

5 weetbix (only 4 if you use butter)
175g olavani (or butter)
125g sugar
175g Self Raising Flour
2 d sps coco
pinch salt.

Crush the weetbix into crumbs (or use all the weetbix in the bottom of the box ) add all dry ingredients. Melt butter and stir into the mixture to combine. Press into a baking tray. Cook at 350/180 for 20 mins. Ice with normal choc icing while warm and also cut while warm.

I grew up on this one. Yum

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Here is bread recipe. It appears fiddly but isn't because it is the same cup measure for it all.

I make this for my children and I- 2 loaves a week does us but my kids are still small and don't eat lots.


2/3c cornflour
2/3c potato flour
2/3c white rice flour
2/3c soy flour
1/3c gluten free substitute (I use 3T guar gum)
1/3c polenta
1.5T baking powder
1/2 t salt
2T linseeds
2T sunflower seeds (coarsely ground but I don't bother)
2T sesame seeds.

All in together. You are supposed to sift the flours but I am too lazy for that.
Then mix 1 egg and 1 egg white with 1/3c olive oil (I use ricebran) plus 2c water. Add to dry ingredients. Mix together
Put in greased loaf pan and cook at 190 for 55-60 minutes (until golden brown).

I then leave for a wee while before putting on a wire rack and slicing up. It can be a little crumbly around the crust. It lasts 4 days in airtight container in fridge.

Hi all

I know icing is pretty easy to make but I need to make some icing tonight for a cake I'm making and it has to be dairy free & soy free (I am no longer using Olivani & Kremelta has soy in it), and I haven't made plain icing for ages so I've forgotten what the usual quantities are!

I have bought some palm oil shortening and also some coconut oil.
Has anyone made icing using any of these (instead of butter/marg)?
I just want to make a plain hard icing (not a thick soft one) for a cake and will be using lemon essence for the flavouring (so no cocoa) - so any ideas of how much lemon essence to use too? Just to ice one medium cake.

Can anyone help? It would be much appreciated!

Mine goes like this.

Juice and zest of one lemon plus 2T water in a bowl. Add 1c icing sugar and mix. Continue to add additional icing sugar until you get the consistency you want ( from dribbly to firm).

To help icing go hard always put on a cold cake. You can refrigerate the icing to help it firm up too.

No oil and no essence.
Hope this helps.

Cheers for that globetrotter. Managed to make a nice enough icing with icing sugar, bit of coconut oil & lemon essence (& bit of water) - would've much preferred to use real lemons but unfortunately my boy can't tolerate citrus fruits.

Thanks for your help!

Has anyone managed to make some rice bubble squares that are dairy, gluten, soy & egg free? I have gluten free rice bubbles, honey & golden syrup, coconut oil and palm oil shortening (can't use Olivani nor Kremelta)? Of course have other stuff but those are the main things that go in the recipe I think.
Or alternatively, same kind of thing using GF cornflakes (though I think he'd like the rice bubble squares better).

Also does anyone have a GF, DF, EF & SF plain (hard) icing recipe using vanilla as the flavouring or some other flavouring besides any type of citrus juice. Preferably something that would work on a chocolate cake too..
Oh but I need the actual measurements (for one round cake) please!

Thanks!

Hi, I have just purchased the NZ food allergy cookbook (on special on ferrit at the moment if anyone is interested) and it has a honey rice bubble slice recipe in it. My mum is borrowing the book at the moment though, but I think it would be alright for you. Hopefully I will get it back in a day or two and can post the recipe if you still want it. I think it has some icing recipes in it as well.

Hi 2cats
That would be great if you could post the rice bubble slice and/or an icing recipe, when you get the book back, but don't worry if you forget or run out of time..

It's getting to the time of year when I am thinking about baking my christmas cake. This year it needs to be egg and nut free due to DS's allergies. Does anyone have a yummy tried and tested recipe?

Hi missmuffet,

I have the recipe book here, so here goes:

Honey Crunch

125g DF margarine or 100g oil
1/3 cup sugar
2T honey
4 1/2 cups rice bubbles

Put everything except rice bubbles in a pot. Stir to dissolve then boil till golden. Stir in the rice bubbles. Press into swiss roll tin and cut while warm. Markes 20-24.

Oooh, sounds NICE! Might have to try it.

HelenB there's a fruitcake recipe in the allergy book that might work - do you have it or want me to post it? Teresa is waking up but I could type it out later on...

Cheers

Cushla.

I don't have the allergy cookbook so it would be great if you had time to type out the recipe Cushla.

Thanks

Helen

Oooh you beat me to it Cushla! I was just about to post the recipe. Actually made it today and it is yummy!

Thanks so much for that Cushla & 2cats. 2cats - did you make it with oil - if so what kind?
I have the usual oils like Canola & olive and also have some coconut oil and palm oil shortening...

OK Helen, here's the cake recipe. There are a couple of fruit cake ones but this looks like a Christmas cake!

225g sultanas
225g raisins
225 g currants
375 g mixed dried fruit (eg figs, apricots, pineapple)
50g glace ginger
50g candied peel
300 ml ginger ale or ginger beer
175 g dairy free margarine (eg Olivani if soy is ok)
175g brown sugar
6 t egg replacer mixed with 3 T water
1 orange (juice and zest)
150g barley flour
75g rice flour
4 T cornflour
1t cinnamon
1 t mixed spice
1 t wheat free baking pwoder
1 T golden syrup
2 T brandy
1 t vanilla essence

Preheat oven to 140 C. Grease a 20-22 cm square cake tin and line with baking paper. Wash sulatanas, raisins, currants. Put into bowl and add mixed fruit, ginger, peel. Soak this mixture overnight in the ginger ale or beer.

Beat marg, sugar, then beat in egg replacer mixture, orange juice and zest.

Sift flours, spices and b powder together. Add to marg mixture.

Mix well then add soaked fruit and remaining ingredients.

Bake in tin for about 3 1/2 hours.

If you do make it would you mind posting how it goes? I love making Christmas cake but wasn't going to this year- but this one sounds really good. Picture looks great too.

Cheers

Cushla

Thanks Cushla. It looks a really nice recipe. The plan is to bake it over labour weekend so I will let you know how it goes.

Helen

missmuffet, I used olivani in the honey crunch, as Emily is ok with soy.

bumping up

Thanks for the recipe Cushla. It is a delicious cake. I only cut a small corner off as it is now being soaked in brandy each week for Christmas.

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Bumping for me because I'm a newbie and want to pinch all your great ideas!!!!!!!!!!

Has anyone tried the Bakels premade pettinice icing. The website says the only allergen is coconut. Not sure about traces of allergens, but I am not going to let my DS eat it. (I might make a special muffin for him and douse it in kinnerton chocolate instead.) But he so wants a peppa pig cake for his birthday and the fondant icing would be so much easier than making my own.

Also does anyone know if there is a link between a peanut allergy and mustard - fresh or powder?

Thanks

Birdie I haven't heard about a link between mustard and peanut... I hope not!

Here's my banana or peach cake recipe from p178 of Friendly Food.

I've done quite a few substitutions (eg canola oil instead of margarine) and it has always worked out!

canola oil for greasing
2 cups gluten free s/raising flour (we use Orgran Self-raising)
2 t g-free baking powder
125g soft brown sugar (we use less)
1/4 t cinnamon
125g canola (or olivani etc)
125 ml rice milk
2 eggs or equiv egg replacer (2T + 2t of Spolit for Choice egg sub)
3 large bananas, or a tin of fruit - peaches are great.

Preheat oven to 170. Grease a loaf or a cake tin - a small round one (19cm? I think??) works well. Line base with baking paper.

Sift flour, BP, sugar and cinnamon into a big bowl. In another bowl, mix the canola oil, rice milk and egg replacer. Add milk mixture to dry ingredients. Throw in the banana or tin of fruit and mix till combined.
Pour into tin and bake for about 45 minutes. Leave in tin for 5 minutes then turn onto a cooling rack.

Can be iced or have maple syrup drizzled over the top but I don't bother.

If you think the mix is too dry or wet, just add rice milk or more flour till you're happy.

It freezes really well and is great to have in the freezer for creche birthday parties.

bump

this is awesome yummy and supereasy cake to make

1 and 1/2C flour
1 C sugar
1/3C cocoa
1tsp baking powder
1/2 tsp salt

1/2 C oil
1 C water
1 tsp vanilla

mix dry ingreds, make a well in centre mix in wet ingreds. Bake at 190C for 25-30mins

never tried this with GF flour sorry but i imagine it would be quite fudgy

bump

Does anyone know where to buy coconut, sunflower and pumpkin seeds that are free from traces of nuts, diary, wheat and gluten?

bump

Bump

bump

As posted by Hannahkate in another thread:

Margies Lunchbox Muffins(This is the recipe I use for my Birthday cakes I just use a cake tin)

1 1/2cups flour
1 tsp baking powder
1 egg, lightly beaten(I use egg subsitute)
2/3 cup milk(I used pear syrup) & added 1/2 cup canned pear
1/2 cup rice bran oil
1/2 cup sugar

Sift flour, baking powder into a bowl and add remaining ingredients, stirring with a fork until mixed. Lightly grease a 12 cup muffin tray with marg or sprayor brush with oil. Full cups to three quarter fill and bake at 18 C for 15-20 min.
VARIATIONS
Carab chip:add 1/2 cup carab chips. Pear Muffins add 1/2 cup chopped fresh or canned pear and use pear syrup insteead of milk. Apple muffins: add 1 chopped golden delicious apple(mod in salicylates) and 1 tbsp extra suger. Ice with white or lemon flavoured icing.


LITTLE COCONUT AND LEMON CAKES(We cant use this now as my son reacts to egg but its a lovely recipe)

4 egg whites
125g butter(melted) or 110g Olivino(melted)
1/2 cup flour
1 1/4 cups icing sugar
3/4 cup coconut
70g(1 pk)ground almonds
2 tsp grated lemon rind,about 1 lemon

Preheat oven to 160 deg cel. Spray a 12muffin(or 24 mini muffin tin) with non stick baking spray. Beat egg whites until frothy. Stir in melted butter and all the other ingredients.Mix until well combined. Spoon into prepared muffin tins and bake for 15mins. Cool in the tin for 5 min before removing. Cool completely on a rack.
FROSTING
50g butter/olivano
1 1/2 cups icing sugar
Juice of 1 lemon(plus a little rind)
Desicate coconut or sprinkles to garnish
Beat butter and icing sugar and lemon juice together adding a little xtra icing sugar to produce a fluffy frothing. Dollop on top of each cake and sprinkle with coconut threads or spinkles.


GF Chicken Nuggets.

Very easy and kids love them!!
Minced chicken made into balls then I crack a egg into a dish and add 1 tsp GF cornflour and mix. Dip minced chicken balls into egg and then roll into GF breadcrumbs. Then fry . Very easy and tasty!! I prepare the whole packet of chicken mince in nuggets and pop them in a container and freeze them with baking paper in between so I can get 1 out at a time when necessary.Serve with Watties Chunkie Cut chips and Watties tomatoe sauce!!
OK now for something healthier!!!!!


Apricot & Coconut Mueslie Cookies (these are so good cant get the Healtheries mix her in Aussie GRRRR)

3 Cups Heatheries Simple Apricot & Coconut Mueslie
1 cup GF Flour 1/2tsp baking Soda
1 cup brown sugar
1 tsp ground cinnamon
125 g butter or 115g Olivani
1 egg
Preheat oven to 180*C combine muslie flour cinnamin and baking soda in a bowl. In a separate bowl beat the butter and sugar until creamy. Add the egg and beat well. Pour in dry ingredients into the butter mixture and stir to combine. Mix thouroughly. Grease or line biscuit trays with baking paper. Place tablespoon full of mixture onto trays and flatten slightly with a fork.Bake fo r10-15min or untill egdes are cooked but centres are soft. Transfer to a wire rack to cool. Store in airtight container.
This recipe is on the back of the muslie packet and they are yummy I make them every week and James loves them.
eparate bowl beat the butter and sugar until creamy. Add the egg and beat well. Pour in dry ingredients into the butter mixture and stir to combine. Mix thouroughly. Grease or line biscuit trays with baking paper. Place tablespoon full of mixture onto trays and flatten slightly with a fork.Bake fo r10-15min or untill egdes are cooked but centres are soft. Transfer to a wire rack to cool. Store in airtight container.
This recipe is on the back of the muslie packet and they are yummy I make them every week and James loves them.




Banana Goldies (Gluten/Dairy/Soy Free)

2 cups Hubbards Thank Goodness Cereal
1 cup Rice Flour
1 heaped tsp Arrowroot
1 cup Coconut
½ cup Sugar
150g Margarine/olivani
1/3 cup Golden Syrup
2 tlbsp White Clover Honey
1 small banana

Combine the dry ingredients.

In a saucepan melt the margarine with the golden syrup and honey until just boiling. Blend 1 tsp of baking soda and 2 tlbsp of boiling water and add to the margarine mix.

Add the above mixture into the dry ingredients. Mix in the mashed banana.

Spoon small golf ball size amounts of mix onto baking paper lined tray, flattening a bit with a fork if necessary.

Bake at 175oC for 12 minutes if you'd like a lighter, chewier biscuit or for 15 mins if you require a darker, crisper biscuit.

OK in my quest for a cake recipe I found these:

http://www.eatingwithfoodallergies.com/allergyfreebirthdaycake.html

Allergy Free Birthday Cake

If you're eating with food allergies, allergy free birthday cake is not only a must-have for birthdays but for other celebrations, too. It seems we're always making cupcakes in our house. We make them, freeze them, and have them on hand for whatever celebration arises. When we go to a birthday party, we bring cupcakes to share so nobody feels left out. It turns out, allergy free birthday cake is pretty tasty even if you don't have food allergies!

allergy free birthday cake

This recipe is just one of many versions of Wacky Cake. Wacky cake was "invented" during the Great Depression when there wasn't enough money to buy extragavant things like eggs and butter. The clever bakers responsible for Wacky Cake probably had no idea what a staple it would be for those of us eating with food allergies. Whether they knew it or not, we thank them! Happy celebrating!

Ingredients:

1 cup white rice flour
1/3 cup potato starch
3 tablespoons tapioca starch
1/2 teaspoon xanthan gum
1 cup sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon vinegar (any variety will do)
5 tablespoons canola oil
1-1/4 cup cold water

Directions:

1) Preheat oven to 350 degrees.

2) Combine the rice flour, potato starch, tapioca starch, xanthan gum, sugar, cocoa powder, salt and baking soda in a mixing bowl. Add the vanilla extract, vinegar, canola oil and water. Mix well.

3) For cake: Pour batter into an ungreased square cake pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

For cupcakes: Pour batter into a muffin tin with paper liners. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the pan immediately and place on a cooling rack. Makes 12 cupcakes.

Nutrition Facts - Serving size: 1 cupcake or slice, calories: 165, fat calories: 54, total fat: 6 grams, saturated fat: 0.6 g, cholesterol: 0 g, sodium: 204 mg, total carbs: 28, fiber: 1 g, sugar: 17 g, protein: 1.5 g

JIFFY DEVIL'S FOOD CAKE

1 1/2 cups flour
1 cup sugar
3 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3 tbsp canola oil
1 tbsp white vinegar
1 tsp vanilla
1 cup cold water

Preheat oven to 350 degrees F.

Sift flour, sugar, cocoa powder, baking soda and salt into an ungreased 8x8 inch glass baking dish. Make three holes in the dry ingredients. Pour oil in one, vinegar in another and vanilla in the other. Pour water over all and mix thoroughly with a fork to moisten. You can pick up the dish and look at it from underneath to see if all of the flour has been moistened.

Bake 30 minutes, or until a toothpick inserted in the center comes out clean.

SHOO FLY cake
2 cups flour in your case combination of rice flour and arrowroot/tapioca flour, 1 cup brown sugar, 1/2 cup nuttelex dairy free margarine. Rub butter into sugar and flour mix until crumbly and reserve 1/2 cup of mix for later. Make a well in mix and add 1/2 cup golden syrup/molasses, 1 cup warm water and 1.5 tsp baking soda . Mix together
Place in 23cm square tin(round works well also) bake for 15 mins at 180' then sprinkle reserved crumbs (any earlier and they'll sink) and bake for another 15-20 mins. Deliciously sweet and caramel flavoured.

Another favourite
Fred's Coconut Cake
1 cup gluten free sr flour, 3/4 cup caster sugar, 1 cup coconut and 3/4 cup rice milk mix till smooth and bake 45 mins 180'. This is lovely with sultana and dried apricot chunks added depending on allergies.

Bumping up.

DS had his 3rd birthday on the weekend, and I really wanted to do it so that he could eat all of the food - so everything had to be dairy, egg, nut, gluten, soy etc free.

He is also a major Wiggles fan, and I really wanted to do a 3D big red car cake. The problem I had was that all my recipes for GF etc cakes were really crumbly, and I didn't think that they would work as a novelty birthday cake. Finally I found this recipe which made a fairly solid, robust cake - almost a bit brownie like in texture. It was delicious too!

Fran's Birthday Cake

3 cups GF flour (I used the Healtheries one)
2 tsp B Powder
2 tsp B soda
2 cups sugar
2/3 cup cocoa
1 tsp salt
2 tsp vanilla
2/3 cup oil (I use rice bran)
2 tsp vinegar
2 cups cold water

Mix and bake at 180 degrees C for just over an hour.

This is how it turned out (first time posting photo - hope it works!)



Normally I don't like to use this much sugar. I usually use the No Egg Chocolate cake from the NZ Allergy cookbook and substitute most of the brown sugar for apple juice (and reduce the rice milk). It also makes great cupcakes. I can type up this recipe if anyone wants it.

Cake looks fab - congrats

MEATLOAF
750gms mince (lamb in our case)
1/4 to 1/2 cup raw, grated potato (or kumera in our case)
1/4 cup of onion (or leek in our case but also optional)
1/4 cup of grated carrot
3/4 t salt or less
1/2 to 1 cup of liquid (stock, gravy, tomato juice - I'm sure it would work with just water, I used chicken stock)
1 cup of chopped veges (carrots, beans, courgettes (could grate instead of onion or carrot) etc)

Mix all ingredients. Bake at 180 for one hour. Also nice cold and cut into "fingers".



APPLE SAUCE/BUTTER
I use half apples and half canned pears

4 apples, peeled, cored and chopped
1 cup water
1 1/2 t cinnamon (I didn't use)
1/2 t nutmeg (optional)

Bring all ingredients to a boil in a covered saucepan. Simmer, uncovered for about 15 mins, stirring often to break up the apple chuncks. Remove from the heat and pour into blender. Blend until smooth (this is apple sauce).

For apple butter. Cook on low heat in slow cooker or in oven, until apple sauce is thickened (about an hour or two). To test place spoonful on a plate. It is done when no watery ring forms around the edge of the applesauce. this will keep in the fridge for several weeks. I added some brown sugar to sweeten it. You can also cook in the slow cooker until a deep brown colour.



KUMERA "PIZZA BASES" (OR CRACKERS)

This makes a good general dough which I roll thinly and cut into circles for "Crackers". Could also make pin wheels with brown sugar. But it doesn't keep very well so best eaten on the day made - I cut and freeze on an oven tray and then cook when needed. I use oat flour, oil, and obviously no cheese, tomatoes or toppings - just the pizza base lol! This would probably work with GF flour - let me know if you have success with GF flour.

8oz (1 cup) warm, cooked sweet potato
2oz unsalted butter
4oz (1 cup) flour
grated mozzarella cheese
2-3 ripe, plum tomatoes (optional)
toppings of your choice

Mash the cooked sweet potato with the butter until completely smooth.
Add the flour and blend thoroughly, until the mixture resembles a soft dough.
Form the dough into a circular pizza base, or make smaller, 'baby size' bases.

bake for 10-15 mins at 375 deg F (190 deg C), until the cheese has melted and is faintly golden. Cool to a safe temperature and serve.

This is the link for the above recipe and there are some other kumera recipes: http://www.homemade-baby-food-recipes.com/sweet-potato-baby-food-recipes.html

Thank you so much for bumping this!

Mum2Alex, that cake is AMAZING!

I made a new biscuit recipe from the Allergy NZ book last week - Carrot Cookies on p 155. I'll type it out in case there's anyone who doesn't have the book.

1 cup raising
1/2 cup oil or Olivani (I used a bit of each)
1/2 cup honey (I used less)
3 T sugar
3 t egg replacer mixed with 6T water
1 cup rice flour
2T soy flour (I left this out)
2 t baking powder
2t cinnamon
1/2 t ginger (I left this out)
1 cup of very finely grated carrot (recipe said 2!)

Preheat oven to 180. Grease a baking tray. Cream margarine, honey and sugar till light and fluffy then beat in the egg replacer. Mix in dry ingredients and raisins.
Stir in carrots and add water if you need it (I didn't).
Drop spponfuls onto the baking tray
Bake for 20 minutes.

The kids loved them and it got carrots into them - they're rather orange... the biscuits, not the kids!

Thanks Fsmum - DS loves the carrot cookies too! I must make another batch.

Vegetarian allergy recipes:

Vegetarian Chilli. Very cheap to do when capsicums are in season. Soak your own chickpeas/kidney beans to make it cheaper. I often add mushrooms as well.
(DF, EG, NF, GF, SF. Very high in salicylates, but you can't have everything!)

1/4 cup oil
3 red onions, peeled and finely sliced
2 red capsicums, deseeded and finely sliced
2 yellow capsicums, deseeded and finely sliced
8 cloved garlic, peeled and crushed
440g can chickpeas, drained and rinsed
440g can red kidney beans, drained and rinsed
2 x cans chopped ltalian tomatoes
1 cup well flavoured GF vegetable stock
140g tub tomato paste
Chilli powder to taste (or omit for kids)
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
salt and pepper to taste

Saute the onions, capsicums and garlic in batches in olive oil until they are golden brown. Place in crockpot
Mix together the remaining ingredients and bring to a boil in the pan. Pour the sauce over the vegetables in the crockpot. Cover and cook on High for 2-3 hours.
Serve with brown rice.

Chickpea casserole
(GF, DF, EF, NF, SF)

1/4 cup oil
2 red onions, peeled and finely sliced
8 cloves garlic, peeled and crushed
2 x 440g cans chickpeas, drained and rinsed
2 large potatoes, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
2 cups well flavoured GF vegetable stock
chilli powder to taste (or omit)
1 tablespoon paprika
2 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon tumeric
1 bay leaf
salt and pepper to taste
2 handfuls spinach, washed and roughly chopped

Saute onions and garlic in oil until golden brown, Place in crockpot. Mix together remaining ingredients except for spinich and bring to a boil in the pan. Pour mixture over the onions and garlic in the crockpot. Cover and cook on High for 1 hour. Add the spinich and cook for another 1-2 hours.

my DH is Indian & we eat Dhal a couple nights a week & it is really quick, easy, tasty & very nutricious. You can add veges into it as well if you want to or just by itself with rice is how we have it...I learnt this off my mother in law so here goes...

1 cup dhal (those orange lentils)
3-4 cups water (depends how thick u want it, but it soaks up really quickly & if you leave it standing a while it will thicken quite a bit)
1/2 tsp tumeric
1 onion
garlic (i put 4-5 cloves crushed)
Boil all the above slowly until dhal looks like mush
I use a pressure cooker, so not sure how long in a regular pot, make sure you keep stirring tho so i doesnt stick to the bottom.

in seperate frying pan, get some oil really hot & throw in 6-8 curry leaves, 1-2 tsp cumin seeds & 1 tsp black mustard seeds. Let that "splutter" then put into dhal & boil slowly until flavour goes through the dhal (you will be able to smell it)

then garnish with fried onions & serve with Papad! yum!! (our kids don't like the onions on top) and DH, DD & myself have yoghurt on the side as well but of course DS can't have that....

Last night I made chicken pie and it was GF, DF, EF, NF and could be soy free if you used rice milk instead of the soy milk I used.

Preheat oven to 190 degrees.

175g GF flour (I used Bakels)
90g DF margarine
1 pinch salt

Put the above into a food processor and add enough cold water to make a smooth and firm dough. I used about 100ml. Wrap in gladwrap and put in the fridge for 30 mins.

Food process: 1 leek, 1 onion, 2 cloves garlic, 1 celery heart (could use other veges) until chopped but not mushy. Cook in olive oil in a big pan on a lowish heat until reduced down and soft.

Add chopped chicken breast, sage leaves (or any herbs you have), salt and pepper. When chicken is brown take off the heat.

In a pot put 1 good tablespoon of DF margarine and melt, then add enough GF flour to make a paste. Add soy or rice milk to make a white sauce. I added 2 tsp GF vege stock powder and some tarragon to mine. When it's thick add it to the chicken and vege mix.

Get a pie dish and grease it with oil. Put the chicken and sauce mix in and let cool slightly.

Roll out pastry on a piece of baking paper (impt) until it's big enough to cover the pie dish. Carefully turn it over and put it on top of the pie face down and peel the paper off the back. This is the easiest way I've found to handle GF pastry. Trim the edges and bake for 30 mins.

Hi does anyone know how to make soy ice cream without apple juice, honey, etc. DS has dairy allergy plus salicylate/amine issues and trying to think ahead for the icecream season to come.

Thanks
Glenys

Hi Brodymum, I have only made rice milk icecream with all that applejuice, honey etc, my DS is allergic to soy. But I have a recipie for lowfat vanilla icecream that should be easy enough to sub soy, here it is incase you want to give it a try....

600ml skimmed milk
5 Tablespoons dried milk powder
100gm caster sugar
1 1/2 tsp vanilla essence
Put milk in a saucepan over a gentle heat. Add the sugar and sprinkle the milk powder over the top. Stir until both the sugar & milk powder are dissolved, being careful not to let the mixture boil. Remove the saucepan from the heat and when cold stir in vanilla essence.

It is from my magimix recipie book, most icecream makers should have a book so if its just soy you want to sub that one could work ok

I have a couple of sorbet recipies that don't need eggs in them, that I am dying to try out for summer as well, so might type them up tomorrow when I am more awake

Honey Crunch

125g DF margarine or 100g oil
1/3 cup sugar
2T honey
4 1/2 cups rice bubbles

Put everything except rice bubbles in a pot. Stir to dissolve then boil till golden. Stir in the rice bubbles. Press into swiss roll tin and cut while warm. Markes 20-24.

just made this with 1/2 puffed millet and 1/2 rice bubbles - worked well! have seen puffed quinoa so could try that too..

for adding that bit of variety..

dpes anyomne have a good wheat/soy/dairy/egg free bread recipie for a breadmaker?? Ive looked through the pages but couldnt find anything.

tia!

I'd love a bread recipe as well. Although we can use wheat but not soy/dairy or egg.

Thanks

somewhere on this site someone put these amazing bread recipies that I now make every day & we all eat it, my allergy free daughter prefers it to the store bought variety!

350mls Cold water
1 Tblspn Olive Oil (generous spoonful)
1 Desert spoon sugar (original recipie said 1Tblspn, but I found it too much)
1 1/2 tsp salt
450gm White Flour (I sometimes sub half wheat meal as well yum!!)
1 1/2 tsp active dried yeast (have found this Bakels yeast which is allergy friendly) but just double it for the surebake yeast

Just put everything in the breadmaker in that order
Also the same lady had put this fruit bread loaf & it is Divine!!

290mls Cold water
2 Tblspn Oil
2 Tblspn Brown sugar
1 1/2 tsp salt
450gm White flour
100gm mixed fruit
2 tsp mixed spice
1 1/2tsp active dried yeast or 3tsp surebake

and then.....
CIABATTA DOUGH, you make it in the bread maker & cook it in oven, but I actually just made it in breadmaker once and it was fine, just made a big loaf

Water 450ml
Olive Oil 5 Tblspn
Salt 2tsp
White Flour 760gm
Yeast 2 1/2 tsp

Raise & cook at 240 degrees for 25mins
OR
Place in oven & cook on fanbake for 20 mins at 200 degrees

Enjoy!! Sorry I can't remember who posted these recipies but thanks again to those ladies who did, I love them!

Hiya.

This is the I use for DS

2 C plus 2 Tbs flour
1 tsp sugar
1 tsp marg (I use olivani)
1 tsp yeast
1 tsp salt
1 C lukewarm water.
Reciepe I took it off says to use the dark setting but I always use the med setting.

This comes up really well in our breadmaker and have used it for years.
I use white or wholemeal or half and half flour but spelt is also good here if you can tolerate that - we used that before DS could tolerate wheat
I quite often make fruity bread and add the raisins and some cinnamon when it beeps.

Also use the same reciepe on the manual setting to make "roll buns"

Hope this helps you and you have some success with it.

Here is a fantastic chocolate cake reciepe. I use it as a cake or put it in mini muffins for DS. Freeses and thaws really well.

Melt together in a pot:

100 grams marg
1 cup rice or soy milk
1 cup Sugar
2 Tblsps Golden Syrup (i sumtimes use maple - different taste but really yummy)

Add to:

2 cups Flour
1 cup Coconut
2 Tblsps Cocoa
1 tsp Baking Powder

Mix well then add:

1 tsp Baking Soda dissolved in
1 cup Cold Strained Tea

Mix well again (it is quite a sloppy batter).

Bake 45 - 60 minutes at 180C.

This is a very forgiving cake. I have tried making it without the coconut but somehow doesnt seem right.

You ladies as awesome. Thanks so much. I'm having problems with commercial bread for DS, not to mention that most contain soy flour .

UPDATE: Monkeymoo-I used your recipe tonight and it's so yummy. I think I won't buy bread anymore
I'll try the others as well, the reason I picked this is because the quantities were in cups rather then grams and i don't have kitchen scales LOL.

Thanks again

Hi. I made that lovely christmas cake last year and it was so so good. I am making it again this weekend.

I also wanted to make some mini christmas puddings. I was planning to put them into little christmas paper cup cakes.

I need a recipe that is egg free/dairy free and half the size of the cake recipe that is on here.

Even a spicy fruit muffin recipe would work.

Does anyone have one they could share?.

I made this chocolate cake yesterday. I normally use egg replacer (2 eggs), but I ran out so i thought I would try tofu! It was so much better than normal - moist and fudgy! Even my DH who wont touch DS1's food said it was good.

125g Olivani melted
1 + 3/4C Organ self raising flour
1C white sugar
1/2C cocoa
1C rice milk
1t w&g free baking powder
1t baking soda
1/2C silken tofu well beaten with the rice milk - this needs to be smooth other wise you will have lumps of tofu in the cake.

Mix all together, pour into a round cake tin and bake 180 degrees for 30 - 40 mins. Let stand for about 10 mins before removing from the tin.

I made a few muffins too and they were fine.

It is ok in the fridge for eating the next day. Have not tried the piece in the freezer yet.

Birdie I'm about to make your chocolate cake (with egg replacer) for the second time this week. Thank you - this group rocks!

I don't have any recipe books with me yet so will be having a good read of this thread to get more baking ideas.

If anyone has time (haaaa yeah right), there is a fab recipe for Weetbix and orange bars in the Allergy NZ cookbook that I would love to have for Fletcher's lunchbox... but I will cope without it for another month.

Swiss supermarkets seem not to have dairy-free sorbet or iceblocks, so I'll be hunting down sorbet recipes once our ice ceram machine arrives from home.

Sorry Cushla, no idea where my recipe books have gone to since I moved house.

But I have adapted a cookie recipe and it is DS's fav at the moment. I made them for my nephews who had no allergies and they enjoyed them too.

Chocolate spice cookie cuter biscuits:
30g Olivani
1/4c brown sugar
1/4c golden syrup
1c plain flour (I use organ plain flour)
1Tbs cocoa
1/4tsp baking soda
1/4tsp ground ginger
1/4tsp cinnamon

Melt the Olivani, golden syrup and brown sugar over a gentle heat until dissolved. Cool.
Sift dry ingredients. Add the melted mixture and mix to form a dough.
Wrap in plastic wrap and chill for at least 30mins or until dough is firm.
Roll out between plastic wrap and cut into shapes.

Bake on grease proof paper for 12 mins at 150 degrees.

Leave on tray to cool for a few mins before transferring to a cooling rake.

I have made the dough a day in advance and left in the fridge until I had time to roll and bake them.

Edited to add:
I tried using honey instead of golden syrup and it still holds it shape well and I ended up with a soft chewy biscuit instead. DS likes both.

FYI - Tofu chocolate cake from the freezer is a no go!

Ummm is the the recipe

Orange squares (DF, EF, SF, NF)

8 weet-bix crushed
3 cups self- raising flour
1 cup sugar
1 cup desiccated coconut
250gms dairy free marg, melted
6 tbsp orange juice

Preheat overn to 180. LIghtly grease a 20 x 30 cm swill roll tin and line with baking paper.

Mix all ingredients together.
Press into prepared tin.
Baked for 25-30mins
Ice with orange or lemon icing, while warm and cut into squares.

Icing (if you want lemon icing, just switch with orange)

2 cups icing sugar
2 Tbsp orange juice
1/4 ts grated orange

Okay guys i need a wheat and egg free birthday cake

any recipes would be appreciated

TIA

Yes kmb that's the recipe I meant - thanks!! Fantastic, I will make it today.

Maybe you could try Birdie's choc cake recipe for a birthday cake? The other one I've done several times is the banana loaf recipe in the Friendly Food book, in a cake tin. I think I've posted the recipe on here earlier in the thread.

<a href="http://www2.everybody.co.nz/forum/ubbthreads.php/ubb/login">

For those wanting a gluten free, dairy free and potato free bread recipe check this site out. zero-g (don't want to seem like I'm advertising so you can figure out the rest)

They only do mail-order

I got some and made my first loaf today, will be trial and error to get my timing right but the bread is amazing. DS has polished off 4 slices already.

awwww dang it...got really excited about the breadmix, but it has egg powder in it...so cant use it...damn it all

Chocolate Pudding

Dairy, Gluten, Nut, Soy, Egg Free!

2 tbsp butter (olivani)
1/2 cup milk (rice, soy, oat etc)
1tsp vanilla essence
finely grated zest of 1 orange (optional but yummy)
1/2 cup warm water
1 1/2 cups flour (I used 1C plain orgran flour and 1/2C self raising orgran)
2tsp baking powder
2tbsp coca powder
3/4 cup sugar

Sauce:
1/2 cup brown sugar
2 tbsp cocoa powder
1 1/2 cups boiling water (could add an extra 1/4 cup for more saucy sauce but wasn't dry with 1 1/2 cups of water)


1. Preheat oven to 180C. Melt the butter in a saucepan; stir in the milk, vanilla, orange zest and water.

2. Sift the flour, baking powder and cocoa powder into the wet mixture. Add the sugar and mix until well combined (I whisked mine).

3. Pour the mixture into a 1-litre capacity ovenproof dish.

4. Combine the sauce ingredients and carefully pour over the chocolate batter. Bake for 45-50 mins. Allow to stand for 15 mins before serving. Dust with icing sugar.

Vanilla icecream would be the perfect accompaniment but we can only dream.

3Boys - I made your chocolate pudding at the weekend and it was YUMMY!!! Everyone loved it (even the non-allergy people)

Does anyone have a recipe for Pumpkin Soup and/or a recipe for a general soup base?

Egg, nut, dairy, soy, wheat free.

Or does anyone know of a brand or place that sells Pumpkin soup free of these?

Thanks in advance...

My basic pumpkin soup recipe is to fry a couple of onions in oil, add around half a grey pumpkin chopped and barely cover it in water. Boil around 30 minutes and then puree until smooth. Season to taste. You can also add a couple of kumara, can of coconut cream/milk and/or some spices (eg garam masala, curry powder, curry paste - check labels).

Yum that sounds good. My basic clear soup is homemade chicken stock and add chopped leek (or onion), grated carrot, a stick of celery finely chopped. Then add what ever meat is going - lamb, chicken etc and about 1/2 cup of brown rice which I find a good GF sub for barley and it withstands the simmering - simmer it all for about 3/4 of an hour.

Pea Soup:
chicken or veg stock and half a pack of frozen peas cook and puree. Add more peas to puree until you get a reasonable consistancy. Add some thyme and salt to season and some whole peas to serve.

Hi Ladies I am looking for a Chocolate Brownie recipie.....

DS is now ok with eggs in baking but it has to be specifically no more than 2 eggs combined with at least 1 cup of flour....

I'm not having much luck searching, so any help appreciated!

or.....just thinking about the recipie I do have......Do you think it would work to sub 1/2 banana for the egg in a brownie??? Thats what I do for cakes....but brownie?? Dunno....its a moist recipie

what about combining egg sub for the other eggs?

3boys - I also tried your chocolate pudding - it was yummy! DS wolfed it down!

I make pumpkin soup by roasting a pumpkin and pureeing adding a can of lite coconut milk and a little fried green curry paste - it tastes great.

Suche - the receipe I have used before is GF, DF, but has 3 eggs in it. I have another recipe (which I probably got off this forum) but haven't tried it yet:

GF chocolate brownie

6 Tbsp cocoa + 2 Tbsp DF marg (melted together)
1/4 cup DF marg
1 C sugar
2tsp egg replacer plus 2 Tbsp rice milk mixed
1/2 C GF flour mix
1 tsp guar or xantham gum
1 tsp GF baking powder.

Add all of the above to the melted cocoa/marg then press into a well greased tin. Bake at 160 degrees for 30-35mins until the top is dry and almost firm.

I've made this chocolate brownie from Healthy Food Guide just subbing in gluten-free flour mix. It's egg and dairy free (if you use dairy free chocolate). I think I left out the walnuts at the time, but you could substitute frozen berries or raisins.

http://www.healthyfood.co.nz/recipes/2007/june/chocolate-brownie

Corn and Ham Mini Muffins

(recipe adapted from Healthy Food Guide recipe)

2 Cups Healtheries Baking Mix (or your choice of self-raising flour)
Salt
400gm can Corn Kernels (drained)
75-100gm Ham (or bacon)
250 milk (I used rice milk)
Egg replacer (2 tsp mixed with 4tbsp water, beat lightly)
80ml Olive Oil

Sift flour and salt, drain the corn and add to the flour.

Whisk or lightly beat the milk and oil into the egg replacer.

Add the wet ingredients into the dry ingredients.

This made 4 dozen mini muffins. I cooked 2 dozen at a time on 180 degrees for about 18-20 minutes.

You might need to adjust the flour or milk quantities according to your preferred texture.

You could substitute some of the corn for grated courgette.

Egg free, nut free (although Healtheries baking mix did have 'traces of' warning for peanut and tree nuts), dairy free, wheat free, soy free.

PS: They were a bit bland - if making them for adults I would add pepper or cayenne pepper or something like that to give them a bit of flavour, but great for the kids as they are.

love the pics HC

Anyone got a good easy GF birthday cake recipe? Like butter cake? Got a choc one but want to make a rainbow cake where you get two different coloured jellies and pour them over a layer each so it soaks in and sets. It wouldn't have the same effect in choc. Otherwise I'll just use the Basco(?) mixes but they always taste a little fake to me Thanks.

Can't help you in the cake department. But would like to know where to source nut free biscuits I can use. Currently only buy the Vanilla/strawberry/chocolate creme biscuits -I think they are Home brand. Need to find some plain biscuits for baking. Anyone have any ideas-thanks!

DD 3 years-peanut allergy
DD 5 years-no allergies
DD 15 mnths-hopefully no allergies

I use Eskal GF Tea Biscuits. They are also dairy free and their allergy advice warning is: may contain egg and soy. Might be worth a look. Nothing in ingreds stands out to me as nut based but I don't know anything about nut allergies.
In GF dept of our NW. I find have to use a few more than recipe states usually to get right texture. Expensive though $7-8 per pk.

Hi Elmonz

You may find it very difficult to find a plain GF recipe. The GF flours taste quite strong and different to wheat flours. This is why recipes and mixes tend to be either chocolate or (very strong and fake) vanilla flavoured.

You could look for a vanilla recipe and reduce the vanilla added...

Found this blog. She converts normal stuff to allergy free - published recipes include corn free torillas, cupcakes, mayonaise, soy-free soy sauce, a moussy looking choc pudding and creme brulee!!!!! Haven't tried any recipes yet but it looks promising!
http://wholelivingdaily.wholeliving.com/author/cybele-pascal/

Oh wow soy-free soy sauce!!! I've got to have a look at that one!!

edit to say: I couldn't see the soy-sauce recipie 3boys, where did you see it? OMG the other recipies look great! Rice milk mayonaise!! Got to try that one

Sorry you're right, the soy free soy sauce recipe is in the fried rice recipe which is the first recipe on page 4. It's worth browsing all the recipes as there are other recipes within recipes which are related to each other eg gluten free mix or soy sauce or different types of icing/sauces etc.

3boys! Soysauce has been the worst thing to do without in my cooking.....thankyou sooooo much for posting this recipie blog....now if we can only convince someone to bottle it & sell it! A good side business for us what do you think??

Hi ladies

I'm struggling for snacks for DS3. Everything seems to have cocoa in it and I think he's over DF Banana muffins.

He can't have any fruit but Banana and reacts to cocoa with screaming. So any suggestions? Anybody got a simple slice or plain biscuit receipe? I am about to make piklets for him but i'm sure he would love something with some actual flavour in it

Hi! Is he OK on wheat?

Sugar biscuits:
125gms butter or olivani
80gms caster sugar or brown sugar
1 tspn of vanilla essence
150gms (GF) plain flour
75gms (GF) self-raising flour

cream marg, sugar and add vanilla essence. Mix together the flours and add to the marg mix. Use a wooden spoon to mix until well combined. Use your hands to mix to a soft dough (and I add a bit of rice bran oil if it's a bit dry).

Place balls on tray and flatten. Bake on 180 for around 15-20 mins depending on size - I like mine quite browned. Replace gf flours with wheat flours in the same quanitites.


Oat Biscuits/crackers:

75gms plain flour (GF if required)
1/4tspn baking soda
3 tbspn of caster sugar (I omit this for a yummy cracker)
225 gms of oat bran (grind oats in the blender to a rough flour)
125gms marg melted and cooled (oil works fine too)
1 egg or equivalent egg replacer.

Whisk or sift flour, baking soda and sugar into a bowl. stir in oat bran. Add the marg and egg replacer (if using an egg combine oil and egg first). Mix well until if forms a soft dough. Roll out on floured durgaces and cut up into rounds, squares, whatever and carefully transfer to lined oven trays. Bake for 10-15 mins until lightly browned and cooked.

Thanks 3boys Have got the oven on so will go make those biscuits now.

He seems fine on wheat thankgod!

I'm just having one of those weeks where I am struggling with food for him. We have had to pull peas, brocolli and spinach out of his diet so back to gold Kumara, Pumpkin and Courgette

OVER IT

Are they better with caster sugar or brown sugar?

Hi - i think all of those things - def spinach, cocoa and i think the others are all high in oxalates. my ds cant tolerate them either. might be worth looking up an oxalate food chart and keeping an eye out for other oxalate foods just in case

good luck HTH

Thanks MM. We think it may be Salicilate (sp) intolerance/allergy. I'm just tearing my hair out. GP will not allergy test him till he is 12mnths But that's only 5wks away now so will just be patient.

Have just made DF Banana muffins, Pikelets and 3Boys sugar biscuits. I am now sitting down eating the DF Chocolate Self Saucing pudding I made for me and DH

Thank you ^^"

Just made this delicious "ice cream" - Good for those who don't eat their fruits/veges!

2 ripe bananas (largish)
1 medium avocado
2 cups of berries/fruit
Sweetener to taste.

Blend and freeze!

I used 2 cups of frozen blueberries and got a sort of soft serve consistency so served immediately - it was a big hit. I also added a sprinkle of brown sugar but it was definitely sweet enough for an adult without sweetener. I was worried the avocado would taint it but I couldn't taste it. The rest is now freezing into "ice cream" YUM!

This is my first post! I have a son with multiple allergies, & need to find a recipe for ice cream that is dairy, soy, egg free. I have just bought an ice cream maker, & am not the creative-cook type (wish i were) so need some help! I have Neocate & also will be buying some Rice Milk Powder - but im not sure what to do next.... All suggestions would be warmly appreciated :o)

He doesn't like drinking milk, & we have only just confirmed his soy allergy so have had to take him off his favourite Lite Licks Dairy Free Ice Cream. Now i now that he just isn't getting the calcium that he needs, hence the need for this recipe...

Super easy egg, nut, diary and wheat free waffles:

2 & 1/2 cups of w&g free flour mix (see below)
2 tsp w&g free baking powder
1/4 cup caster sugar
300ml rice milk soured with 1/2 tsp of vinegar
Egg re-placer for 2 eggs
60g olivani melted (they are ok with oil too)

Sift together the flour, baking powder and sugar.
Whisk together the soured rice milk, egg replacer mixture and melted olivani.
Whisk in the flour mixture.
Set the batter aside to rest for 10-15 minute. The mixture will thicken on standing. If it is still a bit runny, add a tablespoon or two of extra flour.
Heat waffle iron. Pour in approx 4 tablespoons of mixture and cook. Transfer to a wire rack and repeat with remaining batter.

I put these in the freezer. When I take out I microwave them first to warm them up and then pop them in the toaster on low to crisp. They are a hit with both boys!!!


W&G free flour mix:
1 & 1/2 cups white rice flour
1/2 cups glutinous rice flour
(Or 2 cups of super fine brown rice flour)
1 &1/3 cups potato starch or Sorghum flour
2/3 cup tapioca flour
1 cup soy flour

That 'ice cream' is delicious 3boys! I told DS1 that there was only 3 ingredients to it. Blueberry, banana and something else (he hates avocado). He said it was yummy and thought the secret ingredient was chocolate. I didn't correct him

Hi All! I am wanting to bake some basic 'cookie cutter' type biscuits with DD (18 months) who is allergic to Egg, Dairy and Wheat. Does anyone have a nice recipe? I have Healtheries baking mix. Thanks!

Pippalou's gingerbreadman recipe is fab:
http://www2.everybody.co.nz/forum/ubbthreads.php/topics/2133125#Post2133125

HI ladies,
my little girl is turning one in 10 days and with all her allergies, I have no idea how to bake something good. Then we thought with my husband to do a "fun" jelly. But Im not keen on the packet you buy full of color and flavors I have no idea if she will react on or not.
Then who knows how to do a jelly from agar agar or something else?
or a good cake without wheat, egg, rice, potato, dairy, banana ? maybe jelly will be easier...
Thx

What about marshmallow? http://frugalkiwi.co.nz/2009/09/corn-syrup-free-marshmallow-madness/ This is just what I googled real quick but if you get the recipe book "Friendly Food" produced by Royal Prince Albert Hospital in AUstralia (should be available in the library) they have a great recipe for a marshmallow cake. Also I'm pretty sure the Allergy NZ Cookbook (also available through the library)would have a marshmallow recipe too.

Jelly would be made from scratch using gelatine a fruit liquid for flavouring - my mum has made a lovely boysenberry jelly from scratch. THere is a vegan jelly now available from health food shops (I think Angel foods bring it in) which is available in strawberry and lemon but not sure how nice that is for a young baby lol.

Do you have any other grains beside corn? Like millet, quinoa, tapioca? To make a mix you can bake with (for her) you need three flours and one needs to be a starch like tapioca.

I may have a simple recipe somewhere for a cupcake of sorts made with just one flour? I'll look as I tidy today

Thanks 3boys.
I will have a look at my health shop.
For the other grains, I need another go at quinoa, Im not sure if shes ok with it. wasnt good with millet. And I cant find tapioca anywhere!
Shes good with corn/maize flour, chick pea flour and buckwheat flour. When you say I need a starch one, starch is found in potato I think and shes allergic to it. not sure if she reacts to the potato or the starch. What other starchy flour do you know? Sorry I havent looked yet at the starch for her.
Thanks a lot!!!