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Rhubarb Ice Cream Sandwiches

I have been wanting to try the Rhubarb Ice Cream Sandwiches recipe by Green Kitchen Stories for a while now – it did not disappoint. Such a great idea and I have so many ideas whirling around how this can be adapted so watch this space.

The recipe is a little fiddly at points but it is well worth the effort.

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Serves: 10

Ingredients

  • Rhubarb & Strawberry Jam:
  • 2 cups / 200 g rhubarb, washed and trimmed
  • 1 cup / 150 g strawberries, washed and trimmed
  • 3 tbsp maple syrup
  • 1 tsp freshly grated ginger
  • a pinch vanilla powder
  • Raw Hazelnut Wafer:
  • 1 1/2 cup / 200 g hazelnuts
  • 1/2 cup / 50 g rolled oats or oat flour
  • 3 tbsp cacao or carob powder
  • a pinch sea salt
  • 3 tbsp coconut oil
  • 16 soft dates (7 oz / 200 g), pitted
  • Rhubarb Ice Cream 
  • 1 1/2 cup / 200 g cashew nuts (pre-soaked for 4-6 hours)
  • 1 x 14 oz / 400 ml can coconut milk
  • 4 tbsp maple syrup
  • juice of 1 lemon
  • 1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)

Instructions

1

First step for making the Rhubarb Ice Cream sandwiches is the rhubarb  jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients and a 1 tbsp or water. Cook on low heat for approx. 20 minutes until soft. Pour the mixture into a blend and blend until smooth. Let it cool. Next step, prepare the raw hazelnut wafer.

2

Add hazelnuts, rolled oats, carob powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough (I needed a few drops of water to get the right texture). Roll the mixture into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. This is the fiddly bit.. transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice.

3

Drain the soaked cashew nuts and add them to a high-speed blender together with coconut milk, maple syrup and lemon juice. Mix on high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up.

4

Roll out the second half of the wafer dough using the same method as above. Remove the baking tray from the freezer and carefully transfer the wafer on top of the ice cream (again a bit fiddly – make sure your ice cream layer is fully set before trying this). Put the tray back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. Take out of the freezer for a couple of minutes before enjoying!

My next step is to make a version that is nut free and eczema friendly so watch this space!

Dairy Free/ Dessert Recipe/ Recipe/ Recipe challenge/ Soya Free/ Vegetarian/ Wheat Free/ Yeast Free

Tottenham Cake Rehash

Having daughters with food intolerance’s can be restrictive especially with treats when eating out. My eldest, just turned 4, she is so good at checking if something has “cows” in and very understanding when she can’t eat things other children can. She loves cake – when I asked her what she wanted for her birthday she said cake.

We found a recipe in a newspaper for Tottenham Cake with pink icing, Emily liked the look of it for her 4th birthday so we thought we’d see if we could make it Fussy Foodie friendly.

Tottenham Cake - Dairy & Wheat Free

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Serves: 12

Rehash of a traybake created in the 1800's by a Quaker called Henry Chalkley on Tottemnham, as a treat for local children. Traditionally the icing was made with Mulberries.

Ingredients

  • 225g Dairy Free Spread (I used Pure - Sunflower)
  • 200g Cocount sugar
  • 4 Eggs beaten
  • 1st Vanilla extract
  • Grated zest of 1/2 Orange
  • 300g Spelt Flour (could use rice flour to be Gluten Free)
  • 2 1/2 tsp Bicarbonate of Soda
  • 3tsp Mylk (I used Oatly)
  • For the topping (optional):
  • 120g Raspberries
  • 250g Icing sugar
  • 2tbsp Dessicated coconut

Instructions

1

Preheat oven to 180c/ Gas Mark 4

2

Grease and line a 30 by 20cm traybake tin

3

Using an a wooden spoon or electric mix cream together the dairy free spread and sugar - until light and fluffy. Slowly mix in the beaten eggs and vanilla, then stir in the zest.

4

Gently fold in the flour and baking powder with a metal spoon, then stir in the mylk to loosen the mixture.

5

Pour the mixture into the prepared tin and bake in the over for 30-35 mins until golden brown and springy to touch. Leave to cool in the tin before removing.

6

Place the raspberries and 2tsps of water in a small saucepan over a low heat and cook until the raspberries break down and become jammy. Mash the raspberries through a sieve into a bowl (to remove the pips).

7

Once the cake has cooled prepare the icing; mix the juice with the icing sugar. Poor and spread over the cake and then sprinkle with coconut sugar.

Notes

Could replace icing topping with coconut yoghurt if wanted to be healthier and raspberries on top. I was making this for my daugther's brithday so it was a treat having the icing. I use bicarbonate of soda rather than baking powder as its less processed (blog on this coming soon).

We had this cake at a family party for my daughter and people really enjoyed it. My partner said it was the best cake I have made – I think the treat of icing helped here! This is a great cake that is dairy free, wheat free and with extra tweak can be gluten free too.

Dairy Free/ Dinner/ Egg Free/ Gluten Free/ No added sugar/ Recipe challenge/ Soya Free/ Wheat Free/ Yeast Free

Green Tea Salmon, Coconut Rice and Miso Greens

I regularly have emails from readers living with or recently diagnosed with multi food intolerances, struggling to know what they can cook. Well the good news even with the most complex of intolerances most recipes can be tweaked for you and your family to enjoy, especially savoury ones.

For this Fussy Foodie recipe challenge I am cooking Jamie Oliver’s; Green Tea Salmon, Coconut Rice and Miso Greens from his Jamie’s 15-Minute Meals and demonstrated on his TV program today.

In the week I tend to cook on the fly, working with what’s in the fridge and my store cupboard ingredients, so it was great to have enough ingredients to be able give this recipe ago.

Green Tea Salmon Ingredients:

Serves: 4 | 603 calories

Salmon

  • 4 x 120g salmon fillets, skin on, scaled and pin-boned – I replaced with trout
  • 2 green tea bags – I missed this out but looking forward to trying this
  • olive oil

Rice

  • 1 x 400g tin of light coconut milk
  • 1 coconut milk tin (300g) of basmati rice – I used brown rice, cooking time 10 mins longer
  • ½ a lemon

Greens

  • ½–1 fresh red chilli
  • 1 small thumb-sized piece of ginger
  • 1 heaped tsp miso powder or 1 tbsp miso paste – I replaced this with 1/2 tsp of gluten free stock powder
  • ½ a bunch of fresh coriander
  • ½ a lemon
  • 2–3 tbsp low-salt soy sauce – I used wheat free version
  • Few leaves of coz lettuce – my extra ingredient to pad and give texture and taste to sauce
  • 1 heaped tsp runny honey
  • 200g sugar snap peas
  • 200g tenderstem broccoli
  • 1 bunch of asparagus (300g)
  • 1 lime

The challenge with this recipe was that I lacked a few of the ingredients and I needed to replace the miso paste to make the recipe wheat free and this also would then be soya free.

I replaced the salmon with trout, just as this is what I had and used brown rice instead of white, just to make it that little bit healthier.

The biggest challenge was the miso paste as I have never tried it, so didn’t know what I was trying to replicate. However what I did know is that it’s salty and would make the sauce thicker.

Link to original recipe

Follow all the steps in the original recipe bar the steps to make miso paste:

Finely slice ½ the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the juice of ½ a lemon, the soy sauce, honey and a splash of water, then whiz until smooth.

Alternative steps for gluten free, wheat free, soya free option:

Finely slice 1/2 the chilli and add to liquidizer or food processor, with chopped peeled ginger, stock powder, most of the coriander, juice of 1/2 lemon, soy sauce, honey (could replace with 1/2 tsp agave nectar or water), splash of water and lettuce leaves. Whizz until smooth and mixture holds together.

This recipe took about 25 minutes to get to the table, due to increased time on the brown rice cooking. It was easy to make and I loved the technique to make the fish skin crispy both sides, I will defiantly be trying this again. It was tasty and a great alternative way to cook salmon/ trout and serves greens.

Dairy Free/ Egg Free/ Gluten Free/ Low GI/ No added sugar/ Recipe challenge/ Snack/ Soya Free/ Wheat Free/ Yeast Free

Sugar Free Chocolate Spread

You won’t believe that this nutty sugar free chocolate spread ticks so many Fussy Foodie boxes, uses only four simple ingredients, yet takes literally seconds to make. I am enjoying mine with 0% greek yogurt and blueberries – in fact I was half way through before I remembered to take a photo of my delicious Continue Reading…