Gluten-free and Egg-free Recipes (with some Dairy-free options)

Archive for September, 2012

Gluten-free, Egg-free and Dairy-free Carrot Cake

It’s my son’s birthday tomorrow and I’m busy cooking cakes. Here’s a carrot cake recipe that I’ve had for so long that I don’t know where it came from originally.

Ingredients

300 g gluten-free self-raising flour

215 g raw sugar

1 teaspoon mixed spice

1 teaspoon cinnamon

40 g dessicated coconut

1/2 metric cup chopped walnuts (optional – I left them out this time because my nut-allergic daughter is visiting tomorrow)

2 cups grated carrot (mine weighed 250 g)

250 ml (210 g) vegetable oil

3 teaspoons Orgran No Egg (or EnerG) mixed with 120 ml water (If you can eat eggs, use 3 eggs)

Method

1. Mix together the flour, sugar, mixed spice, cinnamon and coconut in a large bowl.

2. Add the grated carrot and mix into the dry ingredients.

3. Add the oil and egg-replacer mixture and mix thoroughly with a wooden spoon.

4. Place into muffin cases (about 1/2 full).

5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 25 minutes or until a skewer inserted comes out clean.

I’m not usually a fan of icing but these cakes taste great with a cream cheese icing (this part is not dairy-free):

Icing: Mix 125 g cream cheese, 1 teaspoon vanilla and 60 g soft butter together until well combined. Add in 350 g of sifted icing mixture and 20 ml of lemon juice.

Eggless and Gluten-free Brownies with Strawberry Cream

 

I saw this fabulous picture on Facebook recently and just had to have a go at making something like it. I haven’t followed the recipe given there but used one that I’ve had for years. Yummy, chewy brownies with strawberry cream!
Ingredients

185 g chocolate (I used milk chocolate)

125 g butter

80 ml water

175 g caster sugar

150 g gluten-free plain flour

2 teaspoons Orgran No Egg (or use EnerG) – If you can eat eggs use 2 eggs and omit the water above

1 cup walnuts (optional – I didn’t use them this time)

Method

1. Grease and line a 20 cm square cake pan.

2. Melt butter and chocolate with the water over low heat.

3. Stir in sugar and mix well. (If using eggs, add them here)

4. Sift the flour and No Egg powder together.

5. Stir in flour and walnuts and mix really well to avoid lumps of flour.

6. Pour into the pan and bake at 160 C fan-forced (180 C/350F conventional oven) for 40-45 minutes.

7. When it has cooled to room temperature, remove the brownie and place on a cutting board. Cut out hearts using a heart cutter. Place the hearts onto a plate and refrigerate to become firmer. Keep the leftover bits for nibbles.

Strawberry Cream

1. Whip 200 ml of thickened cream until quite thick. Blend 100 g of strawberries and mix in with the cream (reserve a little for the plate if you like).

2. Place some strawberry puree on the serving plate. Place 3 hearts onto the plate. Pipe strawberry cream onto the hearts.

3. Place a heart brownie on top and dust with icing sugar.

Gluten-free and Egg-free Dutch Almond Biscuits

When I do my shopping I pass the aisle with these yummy little treats called ‘Almond Fingers’. It’s been years since I sat down to a cup of coffee and these lovely Dutch biscuits because of the gluten and egg issues. I did a bit of internet searching and, after deciphering non-metric measurements and having a couple of tries, I’ve worked out the recipe:

Ingredients

115 g soft butter

225 g caster sugar

1 teaspoon Orgran No Egg mixed with 40 ml water (or use EnerG or use 1 egg if you can eat them)

1/2 teaspoon almond essence

265 g gluten-free plain flour

1/2 teaspoon gluten-free baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

Almond paste

135 g blanched almonds

90 g icing mixture (powdered sugar – make sure it is gluten-free or use pure icing sugar)

30 ml water

1.5 teaspoons Orgran No Egg (or 1.5 eggs if you can eat them)

3/4 teaspoon almond essence

Method

1. Cream butter and sugar with electric mixers. Beat in the No Egg and almond essence.

2. Sift the flour, baking soda and baking powder together and stir into the mixture.

3. Bring the mixture together into a ball and wrap in cling wrap and place in the refrigerator for 30 minutes.

4. Using about 1/3 of the mixture at a time, roll out on a lightly floured board until a few millimetres thick. Cut with a 7 cm cutter to make the bases.

5. Place the bases onto a lined biscuit tray. Top with a heaped teaspoon of almond paste (see below). The paste weighed approx. 15 g.

6. Cut out the tops with a 8 cm cutter and place over the top of the base and almond paste and press at the edges to seal.

7. Keep going until you have used up the biscuit mixture. Mine made 16 biscuits.

8. Press a blanched almond onto the top.

9. Bake at 165 C fan-forced (180 c/350 F conventional oven) for 20 minutes or until golden.

Almond Paste

1. In a mini-chopper blend the almonds until fine.

2. Add the icing sugar, No Egg, water and almond essence and process until combined.

Gluten-free, Egg-free and Dairy-free Donuts

 

My son was down sick yesterday afternoon so I thought I’d cheer him up with some donuts. Usually I just make them gluten and egg-free but yesterday I thought I’d see if they work out okay dairy-free as well. My recipes are always gluten and egg-free but, when I post a dairy-free recipe, you can be sure that I’ve tested it first to be sure it works as dairy-free. These donuts are designed to be made in a donut maker. I got this one on a super special in a Boxing Day sale last year and my recipe is an adjustment of one of the ones in the recipe book that comes with the donut maker. It’s a double batch recipe and makes approx. 22 donuts. These donuts taste just as good when they are frozen and re-heated in a microwave. I always coat them in cinnamon sugar but you can ice them if you prefer. Here’s the recipe:

Ingredients

430 g gluten-free plain flour

220 g caster sugar

3 teaspoons gluten-free baking powder

2 teaspoons Orgran No Egg (or use EnerG egg replacer) – if you can eat eggs use 2 eggs and reduce milk volume by 80 ml.

250 melted butter (or 250 g Nuttelex or other dairy-free margarine for dairy-free)

455 ml milk (use rice milk for dairy-free)

Method

1. Mix dry ingredients together in a large bowl.

2. Make a well in the centre and add the melted butter/Nuttelex and milk/rice milk.

3. Mix with electric beaters until smooth.

4. Preheat the donut maker and when hot, fill donut rings with batter. For mine, I use a heaped dessertspoon. It takes a bit of practice to get the right amount.

5. Close the lid and cook for 7 minutes or until the donuts are golden coloured.

6. For cinnamon donuts, dip in melted butter/margarine and then in cinnamon sugar.

Gluten-free and Egg-free Lemon Cream Pie

 

One of the things that’s impossible to make without eggs is lemon curd. The closest I can get to that lovely tangy lemon taste is this lemon cream pie. When I made it I tipped it up accidently when tranferring to the fridge so it looks a little messy. It still tasted fine. Each time I make it we wonder if we could manage with less sugar as we’d prefer less sweetness and more tang, so the next time I make it I’ll reduce the sugar to 100 g. I used a biscuit base, but a cooked sweet pastry base would work well with this too. This is the recipe I used:

Base

1 packet gluten-free biscuits (I used the Leda gingernut biscuits – 205 g)

90 g butter

Crush the biscuits with a food processor and add the melted butter. Press evenly into a glass pie dish. Don’t use a springform pan as the filling is runny and may soak through the biscuit base and leak out of the tin.

Filling

600 ml cream

2 teaspoons lemon zest

juice from 3 lemons (mine came to about 200 ml – it doesn’t have to be exact)

120 g sugar

1/4 cup hot water

2 teaspoons gelatine

Method

1. Sprinkle the gelatine over the hot water and allow to soften while preparing the other ingredients.

2. In one saucepan heat the cream and lemon zest until warm but not boiling.

3. In the other saucepan heat the lemon juice with the sugar until the sugar dissolves. Don’t cook anymore as you don’t want a syrupy mix, you just want to dissolve the sugar.

4. Stir the gelatine until it is well mixed with the water then add to the lemon juice mixture and mix. Add in the heated cream and mix well to combine.

5. Pour into the biscuit base and refrigerate until set. It will take quite a while (I leave mine overnight – I think it would need at least 4 hours).