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

Archive for the ‘Dessert’ Category

Strawberry Ice-Cream – Gluten-free and Vegan (with dairy option too)

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We’ve had a bumper crop of strawberries here in Australia but sadly, some people have been sabotaging them by placing needles into the strawberries. This has caused the start of a campaign to buy more strawberries to support the farmers. The only thing to be careful of is to cut the strawberries up first to ensure there are no foreign objects present. Cut them up, don’t cut them out is the tagline so this is the first of three recipes using strawberries. First, the vegan recipe for strawberry ice-cream and then the dairy one underneath.

Vegan Version

Ingredients

320 g tin of coconut condensed milk (I use the Panaroo one available from the Asian section of Woolworths)

400 g tin of coconut cream (I use the Aldi version which has no thickeners in it)

500 g fresh strawberries (please cut them up first)

1 tablespoon vanilla

Method

  1. Place all ingredients into a blender or thermocooker and blend thoroughly.
  2. Place into a freezer safe container and freeze until set.

Tips

You don’t need an ice-cream maker to set this ice-cream as it will set without ice crystals. It does set very firmly. If you want a softer ice-cream, add more vanilla or add some alcohol to the mix (e.g. rum) which will prevent it from freezing so hard. You need to leave it on the bench a while to soften before scooping. Another idea is to freeze it into small muffin sized silicone moulds so that it is already portioned out for easy removal. You can also make this ice-cream using other fruit. I often make mango ice-cream this way.

Dairy Version

Ingredients

600 g thickened cream (or pure cream) Ensure it has no gluten thickeners in it.

400 g tin of sweetened condensed milk

500 g strawberries (cut up)

1 tablespoon vanilla

Method

  1. As for the vegan version above

 

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Strawberry Mousse – Gluten-free, Egg-free and Dairy-free

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I’ve posted a strawberry mousse recipe previously but it was a gluten and egg free version which contained dairy. Strawberries are in season here in Brisbane at the moment and very cheap, so I thought I’d have a go making a mousse that was also dairy-free. It is not vegan as it contains gelatine. I recently bought some agar agar powder to have a go with but I’m not sure how to substitute it for the gelatine. I’m told that it will have a very different texture. I’ll have a try sometime. Here’s the recipe:

Ingredients

500 g (2 punnets) strawberries

60 g sugar

3 teaspoons gelatine powder

60 g hot water

250 coconut yogurt (check to make sure there are no gluten-containing thickeners, also check that it is dairy-free) I used the Cocobella brand that I bought from Woolworths.

300 ml coconut cream (refrigerated in the can)

Method

  1. Sprinkle the gelatine over the hot water and allow to soften.
  2. Hull and chop strawberries and  puree in a blender. In a Bellini thermocooker I put them in whole and do speed 8 for 10 seconds.
  3. Add the sugar to the puree and heat in a medium sized saucepan until the sugar is dissolved. In the Bellini do speed 1, 90 C for 5 minutes. Remove from the heat and stir in the gelatine (speed 4, 6 seconds on the Bellini). Allow to cool.
  4. While the puree is cooling, whip the coconut cream with hand mixers until the cream doubles in volume. It won’t be as stiff as whipped dairy cream, but it will be aerated.
  5. Mix the yoghurt with the puree (speed 4, 5 seconds on the Bellini) and then fold in the whipped coconut cream.
  6. Refrigerate until set.

Butterscotch Pudding Gluten-free, Egg-free and Dairy-Free

The weather is only just starting to cool down here in Queensland, but we decided that a hot pudding would go down well last night. I made it with butter and lactose-free milk as I had guests who were lactose intolerant, but it would work fine with dairy-free margarine and rice milk (or coconut milk) for those with dairy allergy. I forgot to take a picture, but will add later when I make it again.

Ingredients

For the pudding:

190 g gluten-free self raising flour (I use Aldi Has No flour or Orgran)

1 heaped teaspoon Orgran No Egg powder (overseas use EnerG or similar)

45 g brown sugar

165 ml suitable milk (use rice/coconut milk for dairy-free)

100 g melted Nuttelex (or use butter if not dairy-free)

55 g golden syrup

For the sauce:

90 g brown sugar

12 g cornflour

55 g golden syrup

375 g boiling water

Method

  1. Melt the Nuttelex/butter in a saucepan with the golden syrup until melted together. Allow to cool to room temperature.
  2. Mix the flour, brown sugar and No Egg powder together in a mixing bowl.
  3. Add the milk and the melted Nuttelex/golden syrup mix and mix well with electric beaters.
  4. Place into a pudding dish. Mine was an oven safe 20 cm square glass dish.
  5. Combine the brown sugar and cornflour well in a small bowl then sprinkle evenly oven the top of the pudding.
  6. Add the boiling water to the golden syrup and mix well. Pour over the back of a large spoon evenly onto the pudding.
  7. Bake at 160 C (fan-forced) or 180 C (non-fan forced) for 45 minutes.

 

Product Review: Melinda’s Pancake and Seed Cracker Mixes

Recently Melinda from Melinda’s Gluten Free Goodies has produced these new packet mixes and asked for taste testers and feedback so I signed up. I’m always willing to try new products so here are my comments:

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Lower Carb Pancake Mix

I made these according to the packet directions except that I used egg replacer (Orgran No Egg powder and water) and also added a little vinegar to the milk (as per packet suggestion). I used dairy milk as I can have dairy. They can be made vegan with a dairy alternative. I cooked them with my pancake maker and found that they cooked up just like my regular pancake mix I have published here. The result was a yummy pancake that we ate with maple syrup. All here liked them, but noted that the pancake itself didn’t have added sugar/sugar substitute which meant that they could be used as a savoury pancake in place of a burger bun, for example. If you prefer a sweeter pancake, it would be easy enough to add sugar to the mix before adding the liquids. Note that they are not suitable for people with nut allergies, as they contain almonds. We recommend them! Here’s what they looked like:

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Seed Cracker Mix

Next I tried the seed cracker mix. This was really easy to make and I just followed the packet directions exactly. I cooked them for an hour and they look exactly like they should. They taste nice, although the only negative comment I could make was that they were lacking in salt. I’m not a huge salt fan, but these ones needed some salt sprinkled over the top of them before eating. At the Gluten-Free Show in Brisbane two weeks ago I saw Melinda and made this comment and she said that a number of people had complained of either too much salt or too little salt. She thinks that, in the batch produced for taste testing, that the salt sank to the bottom of the mix so that some came out with hardly any salt and some had way too much. I don’t know anything about the production process but there is probably a way to fix the problem. Here’s what they look like:

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Gluten-free, Dairy-free, Eggless Mug Cake (with added cane sugar-free option)

We’re coming up to Christmas here and I’ve noticed that some have the idea of giving a gift of a mug cake mix so that friends can make their own sweet treat when they have the craving. I’ve had a fiddle around with a few recipes and, thanks to my two youngest sons acting as test testers, have come up with some variations to suit most. Here’s two versions. Both make enough for 6 mug cakes (pictures to come later):

Sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

165 g  caster sugar

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 55 g (3 Australian tablespoons – 1 tablespoon is 4 teaspoons) into a mug.
  2. Add 30 g of milk (for dairy-free use either rice milk, soy milk or coconut milk) and half a teaspoon of oil (I used olive oil).
  3. Mix well with a teaspoon. Microwave for 50 seconds (I have a 1000 W microwave, so you may need to adjust depending on your wattage). If you want a more fudgy, pudding style of cake, use slightly less time (I’d suggest 40 seconds).

No sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

17 g Stevia Sweet powder

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 32 g into a mug.
  2. Proceed as for the sugar version above.

 

Gluten-free and Egg-free Pannacotta

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I’ve had this recipe for ages and keep promising to post it for a couple of people so here it is! If you don’t want to use gelatine, you could try a vegetarian substitute called Agar Agar. I haven’t used it myself but I’ve seen it used on some TV shows.

Ingredients

40 ml hot water

2 teaspoons gelatine

250 ml cream

2 teaspoons vanilla extract

80 g caster sugar

500 g Greek natural yogurt

Method

1. Sprinkle gelatine over the hot water in a teacup and allow to soften.

2. Place the cream, vanilla and sugar in a large saucepan and heat just enough until the sugar is dissolved.

3. Stir the gelatine mixture and make sure there are no lumps. Pour the mixture into the cream mixture in the saucepan and mix well.

4. Add the yogurt and mix well. I should use a whisk but I do tend to get out my hand held mixers and use these. It makes a few bubbles but at least I know it is well mixed.

5. Pour into 6 lightly greased dariole molds. There may be a little left over to put into a container. Tap the molds to make the air bubbles come to the surface.

6. Refrigerate overnight until set.

7. Turn out the molds onto a plate. If they don’t want to come out easily, put the bottom of the mold into a container of boiling water for a few seconds and try again.

Gluten-free and Egg-free Strawberry Mousse

strawberry mousse

 

Strawberries are starting to be in season here and last Friday they were very cheap at my local shop, so it was time to pull out an old recipe. I made the mistake of doubling the recipe but forgetting to double some ingredients! It still worked out fine, but I used only 2 teaspoons of gelatine and I think it really needed 3. I know that some followers wouldn’t like to use gelatine, but you could perhaps try agar agar instead. I keep meaning to give agar agar a try one day to see how it compares with gelatine. Meanwhile, here’s the recipe:

Ingredients

500 g (2 punnets) strawberries

40 ml orange juice

40 g sugar

3 teaspoons gelatine

60 ml hot water

250 g Greek yogurt (or natural yoghurt) – check to make sure there are no gluten-containing thickeners

300 ml thickened (whipping) cream – again, check to make sure there are no gluten-containing thickeners

Method

1. Sprinkle the gelatine over the hot water and allow to sit to soften.

2. Hull and chop strawberries and puree in a blender.

3. Add the sugar and orange juice to the strawberry puree in a medium sized saucepan and heat over medium heat until the sugar is dissolved. Remove from heat and stir in the gelatine. Allow to cool.

4. Whisk in the yoghurt.

5. Beat the cream until the soft peak stage then fold into the mixture.

6. Refrigerate until set. This will take at least a few hours.