Dairy Free Sour Cream (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

This is a quick and easy recipe.  Serve it on tacos, baked potatoes, or use it as a dipping sauce with raw vegetables cut into sticks.  My kids love this one!

1/2 a 227g tub of Tofutti
3 tablespoons Kingland Soy Mayonnaise

Place Tofutti in a bowl and stir for about 30 seconds to soften.
Add the mayonnaise and stir until combined.

Tofutti 
(find this in Coles and Woolworths/Safeway
in the fridge near cream cheese products)

Kingland Soy Mayonnaise 

(find this in Coles near Tofu products)

Dairy Free Cream (dairy free, egg free, nut free, gluten free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

You can enjoy this cream with desserts or use it in place of dairy cream in recipes.  This recipe makes 300 ml, you can double the recipe if you need more.  You will need a safe corn flour for this recipe (arrowroot can't be substituted as it doesn't thicken milk very well, it makes the mixture slimy). 

3/4 cup soy milk (or preferred milk)
1/4 cup extra soy milk (or preferred milk)
1 tablespoon corn flour (check ingredients some corn flours contain wheat, and may contain traces of nuts and eggs)
1 tablespoon caster sugar
1/2 of a 227g tub of Tofutti

extra ingredients for whipped cream flavour
1 teaspoon vanilla essence
1 teaspoon caster sugar

In a small saucepan heat 3/4 cup of milk on the stove.  
While that is heating, in a separate cup add the corn flour to the 1/4 cup of milk and mix to make a paste.
Turn the heat down to low before the milk boils and slowly pour in the corn flour paste while stirring the milk.
The milk will thicken, then turn off the heat.
Add the tablespoon of caster sugar and stir it into the milk mixture.
Leave to cool.
In a separate bowl stir the Tofutti for about 30 seconds to soften.
Add the cooled milk mixture and stir until combined.
If you want a whipped cream flavour add the vanilla essence and caster sugar and stir until combined.
Place the mixture in the fridge for 20 minutes (it will thicken more as it cools). 
You can stir in extra milk if you need the cream to be runny.

Tofutti (find this in the fridge in Coles near other Tofu products, or in Woolworths/Safeway near cream cheeses)

Cookies: Chewy Centres (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

Try these cookies, they are crunchy on the outside and chewy in the centre.  For a variation use sweet william chocolate chips in place of the dates.  The recipe makes about 30 cookies.

 2 cups Orgran gluten free self raising flour
1 teaspoon cinnamon
125g Nuttlex margarine
1/2 cup soft brown sugar
1/2 cup raw sugar
1/2 cup chopped dates
1 teaspoon vanilla essence
2 tablespoons soy milk (or preferred milk)

Preheat oven to 180 degrees celsius.
Line a flat baking tray with baking paper.
Place flour, cinnamon and margarine into a mixer or food processor and mix until resembles breadcrumbs (you can do this by hand, rub the margarine into the flour with your fingers).
Add both sugars, dates and vanilla essence and mix until combined.
Slowly add the milk and mix until a stiff dough forms.
Roll small amounts into walnut sized balls and place onto prepared tray.
Press the cookies with the back of a fork to flatten the dough. Cookies will spread when cooking.
Place the tray in the oven and bake for 12 - 14 minutes.  Cookies should be crispy on the outside with a soft centre that will set as they cool.
Leave to cool slightly on tray, then transfer to a wire rack to cool.
Store in an air tight container.

Cookies will spread as they cook

Orgran gluten free self raising flour

Pumpkin Soup (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

  
For a rich pumpkin flavour this recipe roasts the pumpkin in the oven first, it's well worth doing this extra step, and it doesn't take much extra time.  You can use other pumpkin varieties, I like the Kent pumpkin for it's flavour and because it's easier to cut.  For a variation add chopped fresh coriander before blending. 

1 Kent pumpkin chopped into large pieces with skin and seeds removed
cooking oil spray (preferably good quality olive oil)
6 whole cloves of garlic with skin on
salt and pepper
1 tablespoon nuttelex margarine (dairy free margarine)
1 brown onion chopped
6 cups chicken stock (Massel is a great allergy friendly brand)
a few leaves of fresh coriander or parsley to serve

Preheat oven to 180 degrees celsius.
Arrange the pumpkin pieces on an oven tray and lightly spray with oil.
Scatter the garlic cloves amongst the pumpkin pieces.
Add salt and pepper and roast the pumpkin in the oven for about 30 minutes, or until pumpkin is browning and soft in the centre.
When the pumpkin is cooked, heat a large saucepan on the stove and melt the margarine.
Add the onion to the saucepan and gently cook until the onion softens.
Pour in the chicken stock and bring to the boil, then reduce to a simmer.
Place the pumpkin pieces into the saucepan.
Choose two of the softest pieces of cooked garlic, peel them and place them into the saucepan with the pumpkin.  
Simmer gently for five minutes, then turn off the heat and leave to cool slightly before blending.
Blend the pumpkin mixture in batches until smooth. You can add more water to thin the soup if it is too thick.
Taste the soup and add salt if needed.
Reheat and serve with fresh coriander or parsley leaves.

Kent Pumpkin

Garlic cloves

Muesli (nut free, dairy free, egg free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

It's really hard to find a nut free muesli.  Try this recipe, keep it in a sealed container in your pantry ready for breakfast.  The seeds give it an extra texture.  Be careful of sesame seeds, some people with a nut allergy are also allergic to sesame seeds and many of the seeds you buy in the supermarket may contain traces of nuts.  I have found the local health food shop has a great range of safe seeds.  Nutmeg can also be a concern for people with a nut allergy, leave it out if you are unsure.   Serve it with soy milk, Kingland soy yoghurt and fresh fruit.

6 cups or a 750g packet of rolled oats (check ingredients on packet, some oats may contain traces of nuts)

1/2 teaspoon nutmeg (allergy permitting)

1/2 teaspoon cinnamon 

4 generous tablespoons honey

2 cups puffed brown rice

2 cups processed bran

1/2 cup sunflower seeds

1/2 cup pepitas (pumpkin seeds)

1/4 cup linseeds

1/4 cup sesame seeds (allergy permitting)

1/2 cup craisins (dried cranberries)

1/2 cup sultanas

10 dates chopped

2 - 3 cups cornflakes (check ingredients, some brands of cornflakes may contain traces of nuts)

Preheat oven to 180 degrees celsius.  Pour the oats into a large oven proof dish, stir in the nutmeg and cinnamon.
Drizzle the honey over the oats.
Place the oat mix into the oven and bake for 10 minutes.
Remove it from the oven and stir, coating the oats thoroughly with the honey.
Return the dish to the oven and bake for another 10 minutes.
Remove the dish from the oven and stir again.
Return the dish to the oven for the last time and bake for another 10 minutes.
Remove the oat mix from the oven and allow to cool.
When the oats are cool pour them into a large sealable container and add the puffed rice, processed bran, sunflower seeds, pepitas, linseeds, sesame seeds, craisins, sultanas and dates.  Mix together by turning container several times.
Add the cornflakes and gently turn the container to mix.
Keep the muesli in the sealed container and serve with preferred milk, yoghurt and fresh fruit.

Slow Cooked Chicken Casserole with Dumplings (egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

This is a great winter warmer!  You can freeze left-overs for a quick meal another night.  Try making it with casserole beef (chuck steak or gravy beef) for a variation.  If you don't have a slow cooker you can still make this recipe; use an oven proof dish in place of the slow cooker, and bake the casserole in the oven for 1 hour at 180 degrees celsius with the lid on, stirring halfway. Or use a stove top pan and cook on the stove on low heat with the lid on for 1 hour, stirring regularly (you will need an oven proof dish for the dumpling part of the recipe).

Feeds 6-8
cooking oil spray
1 tablespoon olive oil
1 onion chopped into wedges
3 cloves garlic roughly chopped
2 kilograms skinless chicken thigh fillets chopped (chop each fillet into 6 pieces) 
3 carrots peeled and chopped into large pieces
4 sticks of celery chopped into large pieces
2 cups of chicken stock (Massel is an allergy friendly brand)
2 bay leaves
1 teaspoon thyme
1 tablespoon pure corn flour (check ingredients some corn flours contain wheat, and may contain nuts and egg, if you can't find a safe corn flour you can use arrowroot instead)
1/2 cup water
salt and pepper to taste

Spray the inside of the slow cooker with cooking oil (this will make it easier to clean later). 
Heat olive oil in a large fry pan on the stove.
Add the onion and gently cook until soft.
Put the garlic into the pan with the onion and stir for 30 seconds on medium heat.
Transfer the garlic and onion into the slow cooker.
Using the fry pan brown the outside of the chicken pieces in batches and transfer to the slow cooker. Add a bit more oil to the fry pan if the chicken is sticking.
Place the carrots, celery, chicken stock, bay leaves, and thyme into the slow cooker and cook for 4 - 6 hours on high or 8 - 10 hours on low.
After the casserole is cooked, remove the bay leaves.
Leave the slow cooker heat on.
Then mix the corn flour with the water to make a paste and slowly add it to the casserole while stirring (this will thicken the juices).
Taste your casserole (careful, it will be hot!) and add salt until you are happy with the flavour. 
Turn the slow cooker heat off.
If your slow cooker does not have a removable oven proof dish, transfer the casserole to an oven proof dish.
Then drop spoonfuls of dumpling mix onto the top of the casserole and bake in the oven at 180 degrees celsius for 20 -25 minutes.


Dumplings
2 cups self raising flour
1 teaspoon salt 
3 tablespoons nuttelex margarine (dairy free margarine)
1 cup soy milk
1 tablespoon of fresh chopped coriander or parsley

Put the flour, salt and margarine into a bowl, rub the margarine with the flour until it resembles breadcrumbs.
Add the milk and mix until combined.
Add the coriander or parsley and stir until combined.
Drop spoonfuls of dumpling mix onto casserole and bake in the oven at 180 degrees celsius for 20 - 25 minutes.

Nuttelex Margarine

 

Fluffy Pancakes (egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

These pancakes are a regular in our house on the weekend.  We cook them on the BBQ hot plate, add some bacon, Kingland Soy yoghurt, pure maple syrup, berries and sliced banana....delicious!  Left-over pancakes can be kept covered in the fridge for up to 3 days and reheated in the toaster for a quick treat.

Makes 10 - 12 using soup ladle portions

3 cups self raising flour 

1/4 cup caster sugar

1 teaspoon vanilla essence

1 and 1/2 teaspoons white wine vinegar

1/4 cup grapeseed oil (or canola oil)

2 and 1/2 cups soy milk (or other preferred milk)

Sift the flour and sugar into a bowl.

Add the rest of the ingredients and whisk until smooth.

Check the batter consistency, it should pour easily and still be thick enough to hold shape when poured onto the hot plate or frypan.  Add more milk if batter is too thick.

Heat BBQ or frypan to high heat and turn down midway between high and medium, lightly grease cooking surface.

Pour ladle full amounts onto BBQ (or frypan) and flip pancakes when bubbles have risen to the surface.  Keep checking the underside, and remove when golden brown.  

Keep cooked pancakes warm under foil, while cooking the rest of the batter.

Serve with favourite toppings, yum!

Soup Ladle

Flip when bubbles rise to the surface

 

Tacos (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

This is a great way to encourage the kids to eat salad vegies!  For those people avoiding dairy, try the dairy free sour cream, it's really easy and very yummy.  You can use a variety of minced meat for this recipe: beef, pork, turkey or chicken.  For a quick idea, buy a cooked chook and pull the meat apart into small pieces, use it in place of the taco meat.  If you have a lot of cooked meat left over, freeze it and use it for a quick taco meal another night.

Taco Meat (feeds 4-6)
1 tablespoon olive oil
1 onion diced
1 kilogram minced meat of your choice
2 cloves garlic crushed
3 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons mild paprika
2 teaspoons salt
1 teaspoon cayenne pepper (or more if you like hot and spicy!)
2 teaspoons sugar
2 cups water
2 heaped tablespoons pure corn flour (check the ingredients on the packet, some corn flours contain wheat, and some may contain traces of nuts and egg, if you can't find a safe corn flour you can use arrowroot instead)

Heat olive oil in a large frypan on the stove.
Gently cook the onion until it starts to become translucent.
Add the meat and stir to break up the mince as it cooks.
Once the meat is browned, add the garlic, cumin, oregano, paprika, salt, cayenne pepper, and sugar.  Stir until combined.
Pour in 1 & 3/4 cups of the water and let it come to a simmer.
Mix the corn flour with the remaining 1/4 cup of water until it is a paste.
Slowly add the cornflour paste to the meat mix while it is simmering.  This will thicken the juices.
Taste your taco meat (careful, it will be hot!) and add more spices if you like.
It is now ready to serve, you can put a lid on it to keep it warm while you prepare the salad ingredients and taco shells.

Salad ingredients (feeds 4-6)
1 medium carrot, peeled and grated
1 avocado chopped
2 small tomatoes (or several cherry tomatoes) diced
several washed lettuce leaves chopped, or you can use baby spinach (no need to chop)
1 jar salsa  (check ingredients if you need gluten free, some salsas contain wheat)

Prepare the ingredients and place into individual bowls ready to serve.

Dairy Free Sour Cream
1/2 a 227g tub of Tofutti (find this in Coles and Woolworths/Safeway in the fridge near cream cheese products)
3 tablespoons Kingland Soy Mayonnaise (find this in Coles in the fridge near Soy Yoghurt products)

Place Tofutti in a bowl and stir for about 30 seconds to soften.
Add the mayonnaise and stir until combined.
Serve on top of tacos.

Taco Shells

We go through about 17 jumbo taco shells for our family of 4 for this meal.  Check the ingredients for gluten free, the Old El Paso brand is a good one.  If you are making your own taco meat you will only need to buy the shells not a whole taco kit.  Prepare the shells per the packet instructions.  It's best to do it last so they don't burn.

Finally, put the taco meat, shells, salad ingredients, and sour cream onto the table and let the family create their own tacos.  Lots of fun!

Tofutti
Find it in Coles and
Woolworths/Safeway near cream cheeses

Kingland Soy Mayonnaise

Find it in Coles near Soy yoghurt products

                                                                                

Super Easy Yummy Chocolate Cake (egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

 

This is a great simple recipe that I have handed out a lot!  You can also make this recipe into cupcakes, follow the recipe below except line one and a half muffin trays with patty pans and half fill each one with the batter.  Bake for 12 - 15 mins.  For an extra variation add 1/2 cup of sweet william chocolate chips to the batter.

1 1/2 cups self-raising flour

3 tablespoons cocoa powder (check ingredients on cocoa packet, some brands of cocoa may contain traces of milk)

1 cup caster sugar

1 cup water

1 teaspoon vanilla essence

1 tablespoon white wine vinegar

1/2 cup grapeseed oil (you can use canola oil, or vegetable oil; grapeseed oil makes this cake lighter and fluffier)

Preheat oven to 180 degrees celsius (350 F).  Line the bottom of a 20cm cake tin with baking paper, and grease and dust the sides with flour.  You can use a fluted ring tin (the type that makes a hole in the middle of the cake), 20 cm square tin, or a round tin.
Sift the flour, cocoa and sugar into a bowl.  Add the water, vanilla, vinegar and oil.
Mix with a whisk until smooth.  Pour the batter into the tin.
Place the batter in the oven to bake. Check the cake after 35 minutes:  if the cake springs back when gently pushed, and a metal skewer comes out clean when inserted into the centre, it is ready.
Leave the cake in the tin and cool for 10 minutes on the bench.
Slide a knife around the edge of cake and carefully remove from tin.  Cool on a wire rack.

Icing

1 cup pure icing sugar
1 1/2 tablespoons cocoa
1 tablespoon Nuttelex margarine (this is a dairy-free margarine found in most major supermarkets)
small amount of hot water

Place icing sugar and cocoa into a bowl, add margarine and then pour small amounts of hot water onto margarine and stir while melting.  Be careful not to put in too much water at a time.  Make the icing to your desired consistency.  Ice the cake when it's cool.  Enjoy!

Nuttelex Margarine

From top left: round tin, square tin, ring tin