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

Posts tagged ‘pumpkin’

Pumpkin Soup – GF, EF, DF option, vegan option

pumpkin soup

It’s only just starting to cool down here, near Brisbane, but it’s cool enough to think about soup making. I make this soup in my Bellini Intelli Kitchen Master, but can be cooked on a stovetop and with a blender. This is a fairly standard base recipe. If you like a bit of curry or something else, feel free to add to taste.


500 g pumpkin, cut in cubes

1 medium sized potato

1 large onion

2 cloves garlic

675 ml chicken stock (use vege stock for vegan) – I use 700 ml water and 2 teaspoons of chicken stock paste made in the Bellini.

200 ml cream (if using – omit for dairy-free and vegan)


  1. Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
  2. Add stock and cook on speed 1, 100 C for 20 minutes. Leave the measuring cup off and place the simmering basket over the opening to prevent splatter. (On stovetop, bring to the boil then turn down and simmer until the vegetables are cooked).
  3. Take the lid off the jug and allow to cool for at least 10 minutes. I take the jug out and leave on a hot mat for 10  minutes. *Do not omit this step. It is dangerous to blend hot food at high speed.*
  4. Return the jug to the base and replace the lid and ensure the measuring cup is in place. Set the timer to 25 seconds and speed 1. Press start and as it is working, gradually increase the speed up to speed 8. When it has finished, remove the lid and check. If it needs to be smoother, replace the lid and repeat. For soup cooked on the stovetop, use a stick blender or other blender according to the instructions. Take care with blending hot food!
  5. Add the cream and reheat on speed 1, 90 C for about 5 minutes.
  6. Serve with grated cheese and black pepper, if desired.

* For  a roasted garlic taste, just add the garlic to the jug at first with a little olive oil and cook for 5 minutes, speed 1 on the steam temperature (ST). Then proceed with the other steps in the recipe.

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

pumpkin cake


Pumpkin is very cheap here at the moment. Seeing as it is winter, it’s great for pumpkin soup but today on this very rainy and cool Saturday I felt like something a little sweet. We found that this cake was more like a muffin/date loaf in texture. I thought it a little sweet and would probably reduce the white sugar a bit next time, but others in the house were happy with it. I’d also probably cook it in a loaf tin too. Here is the recipe as I cooked it today. If you prefer less sugar then I’d suggest you reduce the white sugar component.


115 g dairy-free margarine (I used Nuttelex, but you can use butter if you are not dairy-free)

120 g brown sugar

120 g caster sugar

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

210 g cooked pumpkin

230 g gluten-free self-raising flour (check there is no soy flour for soy-free)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

small handful chopped walnuts or other nuts (optional)


1. Make sure that the pumpkin is cooked until just done. Drain in a colander and cool in the fridge. Puree with a blender or food processor.

2. Beat the margarine/butter, sugars and egg replacer/egg with electric beaters until well mixed.

3. Add the pumpkin puree and beat well.

4. Sift the flour and spices together and add to the mixture. Fold in well with the nuts (if using).

5. Place into your tin of choice (I used a small ring tin this time) and bake at 160 C fan-forced (180C/350 F conventional) oven until a skewer inserted into the middle comes out clean. Mine took 35 minutes. It will take longer if done in a loaf tin.

Pumpkin Scones Gluten-free Egg-free

While on the theme of scones I thought that I would have to publish my pumpkin scone recipe. In Australia, whenever you mention pumpkin scones, people seem to automatically think of Lady Flo Bjelke-Petersen  and her famous pumpkin scones. Lady Flo is a former federal senator for Queensland and wife of Sir Joh Bjelke-Petersen who was Premier of Queensland for many years. We lived in Kingaroy for over four years when my husband was teaching and the Bjelke-Petersen property was not far from the town. I met Lady Flo and her daughter when I went to see the movie “Emma” at the local cinema and found them to be very pleasant people.

Although I own Lady Flo’s cookbook, my pumpkin scone recipe is a little different in its ratios. It was given to me by a friend from church while we lived in Kingaroy and I’ve always loved the results. I haven’t cooked it for years and now that I need to exclude gluten and eggs I thought I  would give it a try. The recipe is potentially dairy-free if you use a non-dairy butter/margarine. I use margarine instead of butter as I prefer the softer texture it gives. The recipe requires an egg, which is a pain, but I use an egg-replacer and it does the trick. Apologies for the blurry picture, by the time I realised that the picture was blurry the scones were all eaten so I couldnt’ take another pic.


2 cups gluten-free self raising flour

1/4 teaspoon salt

60 grams (approx 2 oz) margarine (use butter or a non-dairy substitute for dairy-free)

60 grams sugar

1 egg equivalent of egg-replacer (I use a brand called “No Egg” made by Orgran and use 1 teaspoon of egg-replacer powder to 2 tablespoons water) If you can tolerate eggs just use one egg.

1 cup mashed pumpkin

1-2 tablespoons milk (if you need it – this time the mix was moist enough without)


1. Preheat the oven to 230 C/450 F and line a baking tray with baking paper.

2. Prepare the pumpkin first. I like to use Jap (Kent) pumpkin as it is usually a lovely colour of orange which is full of flavour. I peel and cut it up into fairly large chunks and boil in water until it is just tender. Be careful not to overboil or the pumpkin ends up watery. I place the pumpkin into a sieve to drain and then mash with a fork. Make sure the pumpkin is cool before making the scones.

3. Cream the butter and sugar.

4. Add the egg replacer and mashed pumpkin and beat well.

5. Using a knife, gradually incorporate the flour to make a light dough. Use the milk if the mix is a little dry or add a little flour if too wet.

6. Place on a well floured board and pat out to roughly a 2 cm thickness. As for the lemonade scones, a slightly more moist dough is better than a dry one.

7. Dip the scone cutter in flour and cut out the scones.

8. Place on the oven tray and brush with milk. Place the scones close together.

8. Cook in the oven  until lightly browned.

Important Tips

1. The pumpkin should be cold before making the scones.

2. Don’t overcook the pumpkin or the dough will be too wet.

3. I keep my flour in the fridge so that I keep the dough cool until it is cooked.

The Verdict

Can we make them gluten and egg-free? Sure can! There were none left over to see if they freeze well.