Wednesday, 23 November 2011

Free From Chocolate Muffins

This recipe has corn and eggs in it, we have been asked to trial a wheat free diet on top of all our usual exclusions and a friend kindly sent it to me! Photos when I've tried it :) Or send me one of yours!

1 x 100g dark chocolate
3 1/2 oz (95g) instant polenta
1 x 100g pack blanched (ground almonds are fine too) almonds
3 1/2 oz (95g) butter or margarine
3 1/2 oz (95g) icing sugar
2 level tablespoons cocoa
3 large egg whites
1 -2 dessertspoons of milk (of your choice - almond?)

Whizz the polenta and almonds to a fine powder in a food processor.
Melt the chocolate and margarine.
Sift the dry ingredients into a bowl and beat the egg whites till stiff.
Pour the chocolate mix into the dry ingredients and then stir together.
Fold in the egg whites divide into muffin tins (the mix should fill the tins) bake for 16 -20 minutes at 200C or gm 6 until they are firm to the touch.

Saturday, 12 November 2011

IMPORTANT INFO - PLEASE READ!!!

Despite the DAIRY FREE written across the packaging VITALITE contains milk!! Their new packaging still says DAIRY FREE but then specifies it has milk in it! Some supermarkets have just withdrawn it all from their shelves and are informing the manufacturers. 

Tuesday, 1 November 2011

LOVING Starbucks :)

And not just for the coffee!!

Having sadly stopped their Seville Orange free from cake and a different chocolate brownie which was wheat and dairy free, they have introduced a dairy (and wheat) and gluten free Chocolate and Hazelnut Loaf cake. Although out on display in most stores they will sell you a sealed and wrapped one if you wish to be especially careful.

AND they have some meal boxes which are free from allergens too!

Costa have only ever offered a few gluten free food choices, and Nero's used to offer wrapped carrot and raisin cake bars which were Wheat, Dairy and soya free but stopped them recently. Full marks to Starbucks for great coffee AND free from options!

Tuesday, 25 October 2011

Clay Dough - wheat and gluten free modelling dough

Wheat and gluten fee "Play doh" ;)

This dough dries nicely and is perfectly white. You can paint your creations after it dries.

1 cup (125g) white rice flour
1 cup (290g) salt
3/4 cup water

1. Mix all ingredients into a bowl. Roll the dough into a firm ball. If the mixture is too crumbly add more water 1 teaspoon at a time.

2. Let the children make their creations. Line a baking tray with tinfoil and leave to dry overnight.

3. Alternatively bake the clay dough at 200F/93C for 30 minutes and allow to cool before painting.

Send me pictures of your models to post on the Resource!

Friday, 5 August 2011

Black Bean Brownies

Ingredients


15oz can black beans (drained & rinsed well)
4 large eggs
1/2 cup granulated Splenda
3 tbsp cocoa powder
2 tbsp strong coffee (or 1 tbsp instant coffee dissolved in 1 tbsp hot water)
1 tsp baking powder (gluten free)
2 tbsp canola or olive oil
1 tsp vanilla

Method

Preheat oven to 350*F.
Prepare an 8x8 baking pan by spraying it with cooking spray.
Mix all ingredients in a food processor or blender.
Add the beans last and make sure you blend VERY well.
Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing.
Brownies are approx. 2"x2" in size.

Number of Servings: 16

Gastro Parents Study Day - 10th September 2011

Great Ormond Street Hospital's Gastroenterology Department is delighted to be able to run an education day for families and carers of children suffering from gut problems.

It is a general introduction that will be covering whole spectrum of gastro conditions from gut allergies to motility problems. This day will give the doctors time to explain a range of the problems and treatments in more depth but in simple and easily understood terms. There will be time throughout the day to ask questions.

As part of the day there is also an opportunity to attend educational workshops providing helpful tips/advice on day to day matters that will help you with caring for a child with gut problems. An information pack from sessions throughout the day will be provided.

The Great Ormond Street Gastroenterology team also looks forward to updating you on the new research projects taking place. Most importantly it will be a day for parents, carers and professionals to meet others facing the same day to day issues as you and your family.

Online bookings are being taken through the Academy for Paediatric Gastroenterology.

Friday, 10 June 2011

Check out the News and Information Page

There is lots of news and information on exciting products and services for allergy sufferers on our "News and Information" Page.

At present Blogger does not permit new posts (which I can link to and which trigger email alerts etc) on pages, only on the main Blog. Do check out our News Page.

In recent news:-

New dairy free ice cream from Bessant and Drury.
Redwood Company - new dairy and soya free desserts now available.

Genius - now selling hot cross buns, and Waitrose now stock their new sandwich range.

Wednesday, 18 May 2011

Orange Syrup Cake

Wheat free, gluten free, dairy free, soya free, and corn free

Makes one large cake in an 8" round tin, or a sandwich cake in 2 tins - approx 12 slices or kill two birds with one stone as I did, and make a 6" cake and 10 small cupcakes for the freezer!

Ingredients

175g (6oz) "Pure" Sunflower Margarine or equiv. alternative
225g (6oz) caster sugar
2 medium eggs, beaten
200g (7oz) rice flour
3 oz ground almonds (optional)
1 tsp Xantham Gum
1 tsp baking powder
grated zest and juice of one large orange

Beat together sugar and margarine. Add in beaten eggs and stir in dry ingredients.
The mixture should be a soft dropping consistency.

Bake in the oven for 40 minutes at 180C (15-20 mins for cupcakes)

Ideas for serving:-

Heat 200mls orange juice and 5 oz caster sugar to create a syrup and pour over the top.

If you made 2 cakes for a sandwich then spread marmalade in between the layers.

Make butter icing (equal parts icing sugar to margarine) with a little orange juice (you might need more icing sugar) and either spread over the top of the large cake, or make butterfly cupcakes. to do this, cut a cone shape out of the top, fill with icing and cut the cone shape piece in half to form two "wings" which you place back on the top.

Thursday, 28 April 2011

Chickpea Patties / Burgers

Dairy, soya, wheat, gluten, corn and egg free.

I halved this recipe using one can of chickpeas and made 6 small patties for my 5 year olds. They are really tasty and robust (don't fall apart) and you can substitute the onion for sun dried tomatoes if preferred.

Full Recipe makes 12 small patties (8cm across, 2cm deep)

2 x 400g cans (weight is undrained weight) chickpeas, drained
4 garlic cloves, crushed, or garlic paste
1tsp ground cumin
1 small red onion, chopped
20g fresh coriander
2 tbsp plain flour - if using gluten free Dove's Farm works best and add 1 tsp Xanthan gum

extra flour to dust, olive oil for frying

Method

Pat the chickpeas dry and put them in a food processor with the garlic, cumin, onion and coriander.
Blend until smooth, then stir in the flour

With floured hands, shape the mixture into 12 small round patties and chill in the fridge for 20 mins.

Heat a little oil in a non-stick frying pan and fry 2 mins each side or until golden and heated through.

Can be frozen.

Tuesday, 19 April 2011

Bran and Raisin Muffins

Makes 20 cup cake size mini muffins or approx 12 larger ones.

Free from Wheat (gluten free if using rice bran), Dairy, Soya and can be egg free if you use egg replacer or try omitting the egg which does work although not as well.

Ingredients

  • 120 mls pineapple juice / orange juice / juice and smoothie mix (I did the latter)
  • 60mls Molasses or treacle, or I used Golden Syrup and it worked just as well
  • 150g Oat bran (or rice bran for gluten free)
  • 1 tsp vanilla essence
  • 75g raisins
  • 1 egg
  • 120mls Oatly cream (or for gluten free use rice cream or soya cream if allowed)
  • 60mls vegetable oil
  • 1/2 teaspoon cinnamon
  • 115g rice flour/blended plain gluten free flour
  • 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1 shredded carrot or shredded apple (optional) or drained stewed apple (again, optional)


Method

  • If you have an electric mixer you can mix all the ingredients at once in this recipe. Otherwise mix all the wet ingredients plus bran, cream/yoghurt, and raisins and leave for 10 mins 
  • Combine with all the all the dry ingredients. 
  • Combine and mix in the carrot last.
  • Line a muffin/fairy cake tin and spoon out the mixture. 
  • Bake at 200C for about 10 mins or until firm.

Sunday, 20 March 2011

Moo Free!!

I've just discovered a fabulous company making Easter Eggs which are not only Dairy free but also Soya free (no mean feat) and everything else free too! Had to share!


Product Specifications

INGREDIENTS

Dairy free easter egg
Organic sugar, organic cocoa butter, organic rice powder, organic cocoa mass, emulsifier (sunflower lecithin) & natural flavouring. Contains cocoa solids 42% minimum.
Allergy Advice
Dairy free, lactose free, gluten free, wheat free, egg free, vegetarian, vegan
Certification/Registration
Organic Farmers & Growers, Vegan Society
Manufactured UK
Packaged UK

Thursday, 3 March 2011

Savoury Buckwheat Biscuits

Serves - 8-10 biscuits 
Free from - Wheat, gluten*, milk, egg, soya*, nut, peanut *depending on which milk alternative is used 
100g (3½ oz) buckwheat flour 
⅛ tsp salt 
1 ½ tsp wheat-free baking powder 
30g (1oz) milk/soya free margarine (Pure sunflower)
60ml (2fl oz) milk alternative (rice or oat milk but not gluten free if oat milk is used)

  • Preheat oven to 190°C / 375 °F / Gas mark 5 
  • Sift together flour, salt and baking powder at least twice 
  • Rub in the margarine 
  • Make a well in the centre and gradually pour in the milk, stirring to form a soft dough 
  • Turn onto a floured board and roll out to 1 cm/ ½ in thick 
  • Cut into rounds, arrange on a greased baking sheet and bake for 10-15 minutes 
Serving suggestions - With margarine & jam or small rounds with cucumber slices and half a cherry tomato 

Gingerbread family

Serves - 12 
Free from- Milk/dairy, wheat, gluten, egg, soya, nut, peanut 


350g (12oz) Dove's Farm gluten free blended plain flour 
2 rounded teaspoons ground ginger 
1 level teaspoon bicarbonate of soda 
1 level teaspoon baking powder (check ingredients)
100g (3½ oz) milk/soya free margarine 
175g (6 oz) soft light brown sugar 
60ml (2 fl oz) milk alternative (rice or oat milk)
4 tablespoons golden syrup 
currants & glace cherries to decorate 
  • Preheat oven to 190ºC/375ºF/gas mark 5 
  • Sift the flour, ginger, bicarbonate of soda and baking powder into a bowl. 
  • Dice the margarine and rub into the flour mixture. 
  • Add the sugar. 
  • Stir in the golden syrup and alternative milk, adding the latter a tablespoon at a 
  • time. Mix until a dough ball is formed. The dough should be soft but not sticky. 
  • Knead the dough to a smooth consistency on a floured surface, then roll out to a 
  • thickness of ½ cm. 
  • Use a cutter to cut a gingerbread family, or other shapes if you prefer. 
  • Decorate with currants & glace cherries. 
  • Grease and flour a baking tray, or use non-stick baking parchment. Place the 
  • gingerbread people on the tray and bake in the middle of the oven for 10 
  • minutes. 
  • Once cooked remove from the oven and leave on the tray for 5 minutes before 
  • transferring to a wire rack. Serve when cool. 
Cooks tip - For those who can tolerate eggs, omit the baking powder and add an egg alongside the syrup. 
Serving suggestions - Make other shapes such as hearts and stars and decorate them with icing sugar for Valentines, Christmas and other special occasions 

Chocolate Cup Cakes and ‘Butter Icing’

Free From – wheat, dairy, egg, soy, corn
Prep Time - 10 minutes
Cook Time - 18 minutes
Cup cakes:

4oz dairy free spread
4oz  caster sugar
3 1/2oz plain gluten free blended flour (I use Dove's Farm)
1 tsp baking powder
1 tsp xanthum gum
1/2oz cocoa powder
2 eggs (or use egg replacer)
Icing:

4oz icing sugar
2oz dairy free spread
Cream the spread and caster sugar together until light and fluffy. Add in the flour, coco, baking powder, gum and egg and mix till all combined and mixture is runny.
Place mixture evenly between 6 muffin cases and place in the oven at 180 degrees for 18 mins. Use cocktail stick to check they are cooked thoroughly (If pushed into muffin it should come out clean).
Whilst cooling make icing sugar. Whisk together spread and icing thoroughly until light and fluffy. (By hand or in machine). 
You can use the icing to make butterfly cakes or just to pipe on top of the cup cake.

Chocolate Biscuits

This is an alternative to my shortbread biscuit recipe, to which you could add a little cocoa powder instead of the flour. (Substitute 1/2 oz)

Free From – wheat, dairy, egg, soy, corn
Prep Time - 10 minutes
Cook Time - 17 minutes
4 oz dairy free spread (Pure)
2oz caster sugar
½ tsp vanilla essence
3 ½ oz rice flour 
1 tsp xanthum gum
½ oz cocoa powder
Mix together all the ingredients and spoon 1tbsp per biscuit onto a lined baking tray.
Bake in oven at 190 degrees for 17mins. 
Leave to cool on tray before moving to a cooling rack.

Mashed potato surprise balls!

This was invented by a friend of mine for her son who suffered extreme allergies as a young child.

Ingredients

Potatoes, mashed with "Pure" margarine, Oatly milk or olive oil.
Bolognese minced lamb mixture

Method

Mash up potato leave it to cool in fridge - put a blob in your hand then make in to a bowl shape - put teaspoon of Bolognese in now carefully put more mash over and form into a ball. These bake really well, 180C until turning golden. Serve with vegetables.

Chickpea Patties / Burgers

(these are ‘burgers’ in my friend Nia's house)

Ingredients
2x 400g tins of chickpeas drained and rinsed
4 garlic cloves crushed
1tsp ground cumin
1 small red onion chopped
20g pack fresh coriander
2tbsp Dove's Farm plain blended flour or your choice
Olive oil
Parsley and lemon wedges to serve

Method
In a processor blend the chickpeas, cumin, onion and coriander until smooth then stir in the flour.
With floured hands shape the mixture into 12 small round patties and chill for 20 min.
Heat oil in a non stick frying pan and fry the patties in batches for about 2 min on each side until heated through.
Serve with parsley and lemon wedges to squeeze over and a greek style salad (omitting feta if diary free).

Saturday, 26 February 2011

Birthday Cake / Victoria Sponge. (Dairy, Soya, and Gluten free (Wheat too).

In theory this could also be egg free but I have never found or made a large sponge cake with egg replacer myself.

I cheated on this one - twins wanting separate cakes with different decorations of their choice and I searched the supermarket shelves this time!

Both Tesco and Sainsbury's do "Free From" sponge cakes, plain Victoria and others. Check the labels obviously, they seem to vary but ours were from Sainsburys.
I used buttercream made from caster sugar and "Pure" sunflower spread for the icing, needing a little less margarine than the recipe to achieve the desired consistency.

TIP: I learned recently to have a palette knife and cup of boiling water handy to smooth over the buttercream perfectly. I just wish someone had told me a long time ago!



Ingredients

1 ready made Victoria Sponge
(Contains:-Sugar, potato starch, disodium diphosphate, sodium bicarbonate, salt, sodium carboxymethylcellulose, guar gum, calcium carbonate, maize starch, natural vanilla flavour.)
Buttercream icing
175g Pure Margarine
400g sifted icing sugar, beaten together with 1 tsp vanilla extract.

Thursday, 17 February 2011

Bacon and Corn Muffins

I adapted this recipe from one which contained cheese. It is Dairy free, Gluten free (and therefore wheat free), soya free and can be egg free.

Makes 12 - use muffin cases in a patty tin and preheat oven to 180C, NOT fan

Ingredients

150g Rindless bacon - check ingredients/preservatives. (Most ham has lactose added)
55g "Pure" Sunflower margarine
300g Dove's Farm Self Raising Flour
1 tsp Xanthan Gum
1 extra teaspoon baking powder
30g polenta (not the block/precooked one but the flour)
1 small can of sweetcorn or equivalent of chick peas
pinch of salt
1 egg (or orgran egg replacer for egg free)
350-400mls oat milk, rice milk or hemp milk.

Method
Cook the bacon (I cook it on a covered plate in the microwave, quicker and less messy!)
Blend corn or chickpeas in food processor, I also blend the bacon as my two have trouble swallowing sometimes.
Melt the margarine (you can use the bacon pan for this if used and still warm)
Place flour, Xanthan gum and baking powder in a bowl or mixer, stir in the polenta, salt and add the margarine.
Beat the egg and add to the bowl.
Add the milk slowly, combine well until the mixture is a soft dropping consistency and spoon into muffin cases.

Bake at 180 C preferably in a non-fan oven until risen, firm and just going golden on top.

I make double quantity most times and freeze. these make a great alternative to sandwiches in a packed lunch and are quick and easy to defrost for tea after school.

Wednesday, 16 February 2011

Absurdly Easy Herby Tomato Sauce

Prep time a few minutes, makes about 300ml, or enough to cover pasta for 3-4 children or to spread on pizza and freeze some or store in the fridge!
The only trick is you need a good amount of fresh herbs.

2 large or 3 medium nice ripe tomatoes
2 large tbsp tomato paste
fresh herbs: a good handful each of basil, parsley, and coriander (in whatever proportion you’ve got/fancy), small amount of dill and/or mint if you like
half a not-too-strong red onion
clove of garlic, crushed
pinch of (preferably sea) salt
olive oil to mix up to total of 300ml or enough to mix into a smooth paste if using as a pizza topping.

Put all the ingredients in a blender or food processor and blitz. That’s it!!!

Sacha says "I love this raw sauce in the summer. It is great on any kind of pasta. If you want to make a slightly more substantial meal, add a tin of white beans (just rinse, drain, and stir into the pasta and sauce), some grated cheese, and/or black olives. This is a 5-minute, one pot dinner."

Tuesday, 15 February 2011

Pizza Base

Free From – wheat, dairy, egg, soy, corn

Prep Time - 15 minutes
Cook Time - 25 minutes

Ingredients 
  • 1 Tablespoon dry yeast
  • 2/3 cup brown rice flour 
  • 1/2 cup potato flour/ tapioca flour 
  • 2 teaspoons xanthan gum 
  • 1/2 teaspoon salt
  • 1 teaspoon Italian herb seasoning (optional)
  • 2/3 cup warm rice milk 
  • 1/2 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar (optional)
  • Extra rice flour for sprinkling
Method

Crust: Preheat oven to 190 degrees . In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings. 

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20 to 25 minutes or until top is nicely browned.

Suggestions for toppings:-

  • Tomato sauce and fresh cherry tomatoes, sprinkled with Redwood Cheezly Dairy and Soya free cheese.
  • Spinach with the above
  • Vegusto Melty (if tolerated) cubed and added on the top to resemble a Pizza Express Pizza
  • Shredded chicken and sweetcorn
  • If you are allowed eggs, a poached egg and spinach are a great combination on top!




Easy Oatmeal Muffins

Serves - 12 muffins 
Free from - Wheat, dairy, egg, soya, nut, peanut
Contains - Gluten* (use oats listed in Coeliac UK* directory for reduced risk of contamination from other grains) 
*Coeliac UK: www.coeliac.org.uk 
480g (1lb) oat flour 
150g (5oz) white or dark brown sugar 
1tsp bicarbonate of soda 
125ml (4 fl oz) oil 
300ml (10fl oz) apple juice or water 
50g (2oz) rolled oats 

  • Preheat oven to 180ºC/350ºF/Gas mark 4 
  • Combine all ingredients, except rolled oats, and mix with electric mixer for 30-60 seconds. Add the rolled oats to the dough and mix. 
  • Place dough mixture in a greased/non-stick muffin tray. Use margarine to grease 
  • Bake for 25-30 minutes 
  • Cool before removing muffins from tray 
Cooks tip: 
  • Adding 100g (4oz) of raisins makes delicious oat raisin muffins 
  • If you find it difficult to find the oat flour, you can place rolled oats in a food processor to make it. Process each 100g (4oz) of oats for 30-60 seconds to make the flour. 
  • Adding water instead of apple juice makes muffins that are slightly less sweet 
  • For higher calorie muffins, double the amount of oil 

Chicken Nuggets

Free from - Wheat, gluten, milk, egg, soya, nut


NB for a gluten free diet check the Food Directory from Coeliac UK to see which brands of cornflakes are suitable (www.coeliacuk.org.uk)

There are several brands of "free from" breadcrumbs, hale and Hearty, Orgran and Crimbles, but crushed cornflakes or rice crop cereal works just as well.

This topic came up for discussion in our Facebook Support/Chat group recently. One member had excellent advice:-


Click to visit our group
Ingredients
  • Chicken breasts 
  • Cornflakes or "free from" breadcrumbs
  • Oil 
(45g/1½ oz) corn flakes will coat a 170g/6oz piece of chicken) 

Method
  • Preheat oven to 170ºC/340 ºF/Gas mark 3 
  • Place cornflakes in plastic bag and crush with hand or rolling pin 
  • Cut the chicken into chunks, dip in water 
  • Coat chicken in crushed cornflakes 
  • Fry in a little oil to seal 
  • Bake for 15 minutes on a baking tray 
  • Eat immediately! 

Tip If you can use egg, dipping in a beaten egg before coating works well.


You can use these cold in packed lunches, and freeze until needed.

Buckwheat Pancakes

Serves - 4-5 pancakes

Free from - Wheat, gluten, milk, soya, nut, peanut
Contains - Egg

Buckwheat is actually related to the rhubarb plant and is naturally gluten free. It has a lovely texture and an almost nutty flavour. It makes an airy pancake which is great for soaking up maple or golden syrup!

Ingredients
  • 30g (1 oz) buckwheat flour 
  • 15g (½ oz) rice flour 
  • ½ tsp gluten free baking powder 
  • 125ml (4 floz) milk alternative (Rice Milk was tested)
  • 1 egg - can add egg replacer sunflower oil for frying
Method
  • Sift flour and baking powder into a mixing bowl. 
  • Separate egg. 
  • Whisk egg white with hand blender until it forms soft peaks. 
  • Add egg yolk & rice milk to flour. 
  • Mix with hand blender. 
  • Fold in egg white. 
  • Heat half tablespoon oil in frying pan & add from a ladle enough of the mixture to cover the pan. Cook for about 2 minutes or until firm enough to be turned over, repeat until all the mixture has been used.  
Cooks tip - Makes lovely fluffy pancakes which are not as elastic as normal pancakes so top with fillings rather than wrapping them.

Serving suggestions - Lettuce & smoked salmon , Tuna paste [lemon juice, pinch of pepper & oregano, mashed] , Raspberry jam thinly spread topped with fresh raspberries or other berries.

Buckwheat Pancakes - photo courtesy of Arah Bahn, Flickr Creative Commons



Apple and cinnamon fairy cakes

Serves: 12-14
Free from - Wheat, gluten, milk, egg, soya, nut, peanut


Ingredients

  • 175g (6 oz) milk/soya free margarine 
  • 175g (6 oz) light brown sugar or caster sugar 
  • 175g (6 oz) buckwheat flour 
  • ½ tsp Xanthan gum 1½ tsp wheat free baking powder 
  • 115g (4 oz) grated apple Egg replacer to be equivalent to 3 eggs (3tsp Orgran egg replacer mixed with 6 tbsp water was used) 
  • 1 tsp cinnamon 


Method 

  • Preheat oven to 180ºC/350ºF/gas mark 4. 
  • Line bun tin with paper cases 
  • Sift flour, baking powder, cinnamon and Xanthan gum into mixing bowl. 
  • Add the sugar and margarine and mix thoroughly. 
  • Add the egg replacer and beat well for several minutes to form smooth texture. 
  • Mix in grated apple. 
  • Turn into paper cases 
  • Bake for 15-20 minutes or until warm skewer inserted into centre comes out clean. 
  • Leave to cool. 


Tip: Add a little water if mixture seems too thick. Should drop off spoon easily but not be runny. Serving suggestions: Sprinkle with sieved icing sugar.



Sunday, 13 February 2011

Hedgehog Pie (Shepherd's pie) Dairy, Soya, Wheat and Gluten free.

This is my variation on Shepherd's Pie. My youngest son does not like mince and seriously does not like mashed potato.... but such is his desire for crisps that putting a few on the top and calling this "Hedgehog Pie" worked a treat!!

I make a large quantity and freeze half.




Ingredients

  • 2 tbsp oil
  • 1 large onion
  • 1 tbsp tomato puree
  • crushed garlic (1/4 bulb)
  • herbs to taste - basil?
  • pinch of salt and pepper
  • 1 lb of lean lamb mince or beef if preferred
  • 1 1/2 lbs potatoes
  • Pure Margarine or olive/sunflower oil to mash
  • Packet of plain crisps * CHECK ingredients, not all are gluten free.




Method

Mince mixture:-

  • Dice and fry an onion with the crushed (or dried) garlic in a little oil.
  • Add the mince and cook until brown
  • Mix half pint water with some stock - CHECK the ingredients, Anthony Worral-Thompson has put his name to a range which are ok and Knorr cubes. I use 2 cubes.
  • Add a tiny amount of this to mix with 1 tbsp cornflour. Mix to a paste, add a little more of the stock until dissolved and add to the pan with the rest of the stock.
  • Leave to simmer for 20 mins (- I have a fantastic deep pan which I can transfer to the oven at this point!)
  • Transfer to a large dish (or two smaller dishes).

Then for topping:-

  • Boil 1 1/2 lbs potatoes until soft, drain and mash with Pure Sunflower Margarine or olive oil depending on preference. I usually add a little Oatly milk too.
  • Spread across the surface of the mince in the dish - TIP start around the outside first.
  • Add crisps for Hedgehog "quills" across the top and back at 180 C for 20 mins if it is to be eaten straight away, or freeze at this point once cool.

Quiche - Dairy, Wheat, Corn and soya free.

My youngest son LOVES this and it goes cold to school in his lunchbox. He dislikes the word "quiche" so we call it "Egg Pie"!!

Use the basic pie crust from here to make the case.
For a gluten free recipe use Juvela Harvest White mix, the pastry recipe on the back.

Blend 3 eggs and one carton of oatly cream, a little salt and pepper and pour into case.
Bake as usual!

Leave plain as above (the only way my son will eat it...) or add fillings of your choice - broccoli, ham sweetcorn and tuna.... anything your child likes and can eat.



UPDATE
Today I tried this with a variation on the filling. Half a sachet of coconut cream (Patak's) three eggs and some rice milk, blended up. Looked very authentic and creamy inside.


Basic Pastry / Pie Crust - Wheat, Dairy and Soya free

I discovered this only recently in the "Kid Friendly Food Allergy Book" after trying everything to make half decent pastry!

Ingredients
90g or 3/4 cup  Rice Flour
150g oatmeal (or rice bran to make this recipe gluten free)
1/4 teaspoon salt
1/4 cup oil
1 egg
3 tablespoons of honey or corn syrup
2 teaspoons of water if needed

Method
In a food processor pulse until you have blended the rice flour and oatmeal.
Add the remaining ingredients and pulse until you have a firm dough in a ball.
Roll between two pieces of plastic wrap or press into a pie dish.
Bake as usual

Shortbread biscuits - dairy, gluten, wheat, soya and egg free

This is fantastic, quick, easy and tasty recipe, which can keep the kids happy for a good hour after as they decorate the biscuits with icing etc afterwards! Alternatively, they can cut them out with their (washed!) favourite play-doh cutters or you can make Pudsey Bear Biscuits for Children In Need which everyone can eat!

Ingredients

2 oz caster sugar
4 oz Pure Margarine
6 oz Dove's Farm plain flour
1 teaspoon Xantham Gum

Method

Cream together sugar and margarine, gradually mix in the flour to make a dough. You may need to add more flour, sometimes Pure requires additional flour, it is the consistency which is important so don't worry about adding more. If you are not gluten/wheat free then use normal plain flour.

The dough should be roll-able. Roll approx half cm thick and cut into desired shapes.
Bake for 7-10 mins at 180 C or until just turning golden. They harden up after removing from the oven, don't leave them in too long.

Decorate as desired!

Zizzit's Flapjacks - dairy, wheat, soya and egg free, could be gluten free

These are wheat, egg, soya and dairy free. They could be gluten free if gluten free oats are used.

STOP PRESS!
There is now a GLUTEN FREE option here

My children call my Mum "Zizzit" (long story!) and this is her recipe. These are soft, not too chewy or sickly and so easy to make. We have had them on a weekly standing order for years from her...

Do resist the urge to try and cut them before they are completely cooled or they will disintegrate.

This is a large quantity for a 12" x 8" tin, you can halve it if you like but they are very more-ish and keep for a few days.


Ingredients

  • 8 oz Caster Sugar
  • 12 oz Margarine (Pure Sunflower)
  • 2 tablespoons Golden Syrup
  • 1lb oats
  • *You can add raisins or other dried fruit if you like for interest and variety.*

Method

  • Melt the sugar, syrup and margarine then stir in the oats. Line the tin and bake at 180C until golden on top, roughly 25 minutes. 
  • Leave to cool before cutting!!

Top Tips
You really DO need these to cool before cutting! Otherwise they disintegrate.
You can crumble these on top of stewed fruit for an instant crumble!

Banana Muffins

These are scrummy and are gluten, dairy, soya (and wheat) free. They could be egg free if egg replacer is used and are an ideal recipe to use this as banana also helps as a raising agent.




Ingredients

  • 1 1/2 oz Pure Sunflower margarine
  • 5oz caster sugar
  • 3 eggs (medium to large)
  • 4 bananas (mashed, unless you have a mixer then it will achieve this for you!)
  • 8oz SR flour (I use Dove's Farm SR on substitutions page)
  • 1 extra tsp baking powder (check ingredients)
  • 1 tsp Xanthan Gum


Method

  • Beat sugar and margarine until together
  • Beat in eggs, then mashed bananas
  • Add dry ingredients - flour, Xanthan gum, baking powder and combine fully.
  • Spoon into cases and bake at 180 C for 20 minutes unless using muffin cases (larger) when 35 minutes is needed.

TIP I would not recommend a fan oven, turn the fan off if possible.


Link up your recipe of the week

Saturday, 12 February 2011

What is the Recipe Resource?

Are you or your family on an exclusion diet? Suffer from complex allergies and struggling to find substitutes which are easy, fast and portable? Then you have found the right place!

The Recipe Resource has been set up to support those catering for multiple food allergies, particularly in children. My youngest children suffer from EGID (Eosinophilic Gastrointestinal Disease) which amongst other things manifests as reflux and constipation caused by food allergies. We are at present on a diet which excludes all dairy, wheat and soya and in the past have excluded egg also.

I started this project as so many people seem to be struggling with allergies and intolerances, and providing a broad spread of alternatives not full of sugars, fillers or preservatives can be quite a challenge. When my two were younger it was easy to find baby foods with only a few simple ingredients, and the supermarkets stock a variety of adult "free from" foods, but children are sadly neglected. If you are excluding multiple food groups then unless you want high sugar, tasteless or spicy foods on the whole you must make them yourself.

Please email new recipes to me via the comments facility on this Blog and appropriate ones will be added!

Allergy or Intolerance?

Sometimes, what you think could be a food allergy, is actually food intolerance. The symptoms, such as vomiting, stomach ache and diarrhoea can be the same for both conditions. But food intolerance doesn’t involve the immune system. Fruit is a good example. The natural acids in fruit can cause redness around your child’s mouth and all the natural sugars can cause diarrhoea, but these aren’t allergic reactions.


Similarly there is a difference between allergies affecting various parts of the body. A "Gut Allergy" for example will probably not show up in a skin prick test, or a RAST blood test but will present as predominantly gut symptoms and WILL involve the immune system.


The Government has produced a useful page on children's allergies here and BUPA have here .
True allergies can be tested for, by the traditional skin prick test or by blood tests called RAST tests. This is a "radio-immune assay test and is described The skin prick test basically involves allowing a small drop of the allergen to enter below the skin by pricking the surface and observing the result.


Unfortunately the only way to determine if you or your child has a food intolerance is to commence an exclusion diet. In the case of a child advice should always be sought first from your doctor since children are growing and require a complex combination of nutrients, excluding whole food groups requires careful management and substitution.
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