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

Posts tagged ‘lemon’

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.

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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, Dairy-free Lemon Coconut Cupcakes

Image

Just recently I was looking at a recipe in a magazine which was eggless, and it asked for the shortening to be melted before use. I decided to try this idea out and make coconut lemon cupcakes and they work just fine. I prefer the flavour of butter in mine as I can eat dairy, but I have also tried these with dairy-free margarine and they work okay too. Here’s the recipe:

Ingredients

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

180 g caster sugar

1 teaspoon vanilla extract

40 ml lemon juice

2 teaspoons lemon zest

180 ml coconut milk (you can use rice milk or dairy milk, but the coconut milk gives a lovely flavour)

250 g gluten-free self-raising flour*

100 g fine dessicated coconut

Method

1. Melt the butter or margarine and allow to cool.

2. Cream the sugar, vanilla extract and melted butter/margarine with electric mixers.

3. Measure the flour and coconut into a bowl and mix well to combine.

4. Mix the coconut milk with the lemon juice.

5. Add the flour/coconut mix alternating with the coconut milk/juice. i.e. add 1/3 of the flour to the butter and sugar mixture and fold in, then add 1/2 the milk mixture, then 1/3 of the flour, the rest of the milk mixture, then the remaining 1/3 of the flour.

6. Spoon into cupcake cases and cook at 160 C fan-forced (180 C/350 F conventional) oven for 25 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Ice with lemon icing if desired:

Sift 140 g of gluten-free icing sugar (powdered sugar) into a bowl. In a separate bowl cream together 60 g of butter (or dairy-free margarine) with 2 teaspoons of lemon juice using electric mixers. Gradually mix in the icing sugar.

* In Australia, gluten-free self-raising flour is sold in most supermarkets. If you don’t have access to it, you can make self-raising flour using 150 g plain (all-purpose gluten free flour) sifted with 2 teaspoons of gluten-free baking powder.

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).

 

 

Eggless and Gluten-free Lemon Cheesecake

So…seeing as I was on the subject of condensed milk tin recipes I thought I may as well post the lemon cheesecake recipe. When I was first married my husband used to rave about his grandma’s cheesecake and how good it was. I asked her one day for the recipe and she just replied, “It’s on the side of the condensed milk tin.” Again, I thought everyone knew this recipe but when I’ve had visitors, particularly from North America, they don’t seem to know of it.  It’s an unbaked recipe and eggless and it’s easy enough to make gluten free too:
Ingredients

1 packet of gluten-free biscuits (I use Leda Arrowroot or Gingernut biscuits which are gluten, egg and dairy-free – a 205 g packet).

90 g butter (melted)

250 g cream cheese

395 g (1 tin) of sweetened condensed milk

85 ml (about 1/3 metric cup) lemon juice (for variation you can use lime juice)

Method

1. Crush the biscuits in a food processor.

2. Add the melted butter and press into a tart dish. Put into the refrigerator to set while you make the filling.

3. Mix the cream cheese with electric mixers until soft.

4. Gradually add the condensed milk and beat until the cheese and milk are well combined with no lumps. I usually scrape down the sides and bottom of the bowl to be sure that all of the cheese is mixed with the milk.

5. Add the lemon juice and mix well. Pour into the biscuit shell and refrigerate until set.