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

Archive for the ‘Dessert’ Category

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

pannacotta

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.

Gluten-free, Dairy-free and Egg-free Lemon Tarts

lemoncurdtart

 

One of the things that is really hard to replicate without eggs is lemon curd. I’ve posted before a recipe for a lemon cream tart, but it’s not quite the same as lemon curd. I see citrus tarts in cafes everywhere I go nowadays. At the last gluten-free show in Brisbane, I bought some dairy and egg-free custard powder by Well and Good so got thinking about those lemon tarts again. This recipe is more like a lemon curd tart. The sweet pastry contains almond meal. If you are allergic to nuts, you could probably just replace the almond meal with more GF flour. It’s a jolly good idea to always let people know if you are serving them something that contains nuts, as nut allergies are often severe.

Ingredients

Pastry

90 g softened butter (For dairy-free use Nuttelex or another dairy-free margarine. I have made this pastry with Nuttelex and it works fine)

50 g caster sugar

1 teaspoon vanilla extract

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

150 g gluten-free plain flour (check ingredients if you need soy-free)

30 g almond meal

Lemon ‘Curd’

200 ml lemon juice

200 ml hot water

40 g sugar (if you prefer it a bit sweeter, add a bit extra here)

zest of two lemons

125 g Well and Good Instand Custard Powder

20 ml oil (I used sunflower oil)

Candied Lemon Peel

50 g sugar

50 ml water

lemon peel

To serve: Gluten-free icing sugar/mixture

Method

Pastry

1. Cream the butter and sugar with electric mixers.

2. Add the vanilla and egg replacer mixture and mix well.

3. Mix the flour and almond meal together and add to the mixture with a spoon. If it is a bit dry, you may need to add a couple of teaspoons of cold water to bring it together.

4. If it is a hot day, flatten the pastry between baking paper or cling wrap and refrigerate for about 15 minutes. It’s winter here, so I didn’t do this.

5. Roll onto a lightly floured piece of baking paper until thin. Cut with a large biscuit cutter and line 8 cm tart tins. If the pastry breaks as you put it in the tins, just push it together and it will be fine. Cut the overlapping edges off. Prick the bottom of the pastry with a fork.

6. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 15-20 minutes or until it is as golden as you like it. Allow to cool.

Lemon Curd

1. Dissolve the sugar in the hot water and add to the lemon zest and lemon juice. Allow to cool to room temperature.

2. Add the Custard Powder and oil and mix well with electric beaters until combined.

3. Refrigerate until cold.

Candied Lemon Peel

1. Use a peeler to remove lemon peel. Try not to remove the white pith with it.  Cut the lemon peel into strips.

2. Place the peel, sugar and water into a small saucepan and simmer together for about 5 minutes. Remove peel.

To assemble

Place the lemon curd into the tart cases and top with a little of the lemon peel. Sift some gluten-free icing mixture over the top.

Gluten-free, Dairy-free and Egg-free Lemon Self Saucing Pudding

lemon pudding

 

Last night I tried experimenting with a lemon self saucing pudding. I was a little unsure of what measurements to use, but it seemed to work out fine. My husband thought the sauce was a little tart, but my son and I agreed that the sweetness was about right. There’s a fair bit of sugar in it already so I didn’t want to add more. The pudding itself was a little dense, so I might try adding a little bicarb. soda to the mix next time to see if we can get a bit more rise out of it. It still tasted yummy though so here’s the recipe:

Ingredients

Pudding:

190 g gluten-free self-raising flour* (for soy-free make sure it does not contain soy flour)

110 g caster sugar

1 teaspoon Orgran No Egg egg replacer (or use EnerG) – if you can eat eggs use 1 egg and reduce the milk volume by 40 ml

zest of 2 lemons

100 g melted Nuttelex or other dairy-free margarine (use butter if you prefer it and can eat it)

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

Sauce:

1 metric tablespoon (4 teaspoons) gluten-free custard powder (you can use GF cornflour instead, but the custard powder gives the lemon colour to the sauce)

110 g sugar

juice of 2 lemons – juice the lemons and place juice into a cup to measure the volume (mine measured 100 ml)

boiling water to add to the lemon juice to make 375 ml of fluid altogether (so in this case I added 275 ml boiling water)

Method

1. Add flour, sugar, lemon zest and egg replacer to a medium sized bowl and mix well.

2. Add melted butter/margarine and milk and mix well with electric beaters.

3. Place into a 1.5 litre capacity dish.

4. Sprinkle pudding with the custard powder/cornflour and sugar.

5. Gently pour the lemon juice/hot water on top of the pudding.

6. Bake at 160 C fan-forced (180 C/350 F conventional) oven for approximately 50 minutes or until a skewer inserted into the pudding comes out clean.

*If you don’t have self-raising GF flour you can make it by sifting together 150 g of plain GF flour with 2 teaspoons GF baking powder

Gluten-free, Egg-free and Dairy-free Golden Syrup Dumplings

dumplings

It’s really cooling down now in Brisbane and it’s the perfect time for these dumplings. I usually use butter in mine, as I can have butter, but they will work fine with dairy-free margarine. Here’s the recipe:

Ingredients

Syrup:

580 ml/g water

160 g brown sugar

135 g golden syrup

90 g butter (use Nuttelex or another dairy-free margarine for dairy-free)

Dumplings:

225 g gluten-free self-raising flour

60 g butter (or Nuttelex for dairy-free)

2 teaspoons Orgran No Egg egg replacer (or EnerG egg-replacer) If you can eat eggs use 2 eggs and omit the water below.

80 ml water

85 ml milk (use rice mik for dairy-free)

Method

1. Place all of the syrup ingredients into a large saucepan. I use a Dutch oven sized saucepan.

2. In a bowl, place the flour and egg-replacer and mix well. Rub in the butter/Nuttelex (or use a food processor) until the butter is incorporated.

3. Add the water and milk together and mix to a soft dough.

4. Divide the dough into quarters, then divide each quarter into 5 equal sized pieces. Roll into balls.

5. Bring the syrup ingredients to a boil, add the dumplings all at once and turn down the saucepan to a simmer.

6. Simmer the dumplings for 10 minutes, turning with a spoon half way through the cooking time.

Gluten-free, Egg-free and Dairy-free Chocolate Self-Saucing Pudding

It’s spring here in Brisbane, but thanks to some rainy weather, it’s a little cooler than usual for November. It felt like a great day to pull out the old chocolate pudding recipe:

Ingredients

Cake

150 g gluten-free self raising flour

24 g cocoa powder

170 g sugar

30 g melted dairy-free margarine (Nuttelex) or use other margarine or butter for non dairy-free

125 g rice milk (or dairy milk if you can have it)

1 teaspoon vanilla extract

Sauce

110 g brown sugar

30 g cocoa

435 ml boiling water

Method

1. Sift the flour and cocoa into a medium sized bowl. Add the sugar and stir to combine.

2. Add the margarine to the milk and vanilla then add to the dry ingredients.

3. Mix well with electric mixers and pour into a small casserole dish.

4. Combine the brown sugar, cocoa and hot water together, then pour carefully over the cake mix in the casserole dish.

5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for approximately 45 minutes.