Gluten and Dairy Free Whipped Cream

serves / makes 1 bowl
0 prep time
0 mins cooking time

Description

Dairy free whipped cream has always been my nemesis – until now that is! As the soya single cream I buy for cooking with can’t be whipped I opted to use Soya Whip in a can – this recipe will definitely be replacing that. I’ve used a can of coconut milk draining off the coconut water and then using the thick creamy layer as the base for making dairy free whipped cream.

Enjoy!

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Ingredients

  • 400ml can of coconut milk
  • 2 teaspoons honey

Method

  1. Turn the coconut milk can upside down and open
  2. Drain off the coconut water (I used this as a base for a smoothie)
  3. Place the coconut cream ( the thick white layer) in a bowl
  4. Add in the honey and beat for a couple of minutes with an electric whisk
  5. Store in the fridge until you are ready to use

Gluten and Dairy Free Summer Fruit Pudding

serves / makes 6
40 prep time
40 mins cooking time

Description

This pudding is a take on the traditional Eve’s pudding, which my mum is an expert at making.

I’ve used a combination of apples, raspberries and cherries topped with a light sponge cake. The perfect pudding for a little treat after dinner.

Enjoy!

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Ingredients

For the filling:

  • 200g cherries, pitted
  • 200g raspberries
  • 2 large cooking apples, cored, peeled and diced
  • 60g caster sugar
  • 1 tablespoon lemon juice

For the sponge topping:

  • 60g caster sugar
  • 50g dairy free spread
  • 75g gluten free self-raising flour
  • 1 egg
  • 3 tablespoons dairy free milk

Method

  1. Preheat the oven to 180 oC
  2. Place the cherries, raspberries, apples, caster sugar and lemon juice in a pie dish
  3. Bake in the oven for 15 minutes
  4. Beat together the caster sugar and dairy free spread
  5. Beat in the egg
  6. Stir in the flour and dairy free milk
  7. Top the fruit with the sponge batter
  8. Bake for 25 minutes
  9. Serve with dairy free custard or ice-cream

Gluten and Dairy Free Rhubarb Bread Pudding

serves / makes 6
50 prep time
50 mins cooking time

Description

I had some of my challah bread left over so I decided to have a go at making a gluten and dairy free bread pudding. I also had some rhubarb in the fridge so I popped that in as well.

Enjoy!

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Ingredients

  • 8 slices gluten free bread
  • 350ml diary free milk
  • 50g dairy free spread
  • 5 eggs
  • 250g caster sugar
  • 250g rhubarb, sliced
  • 2 teaspoons ground cinnamon, optional
  • 1/2 teaspoon ground cardamom, optional
  • 1/2 teaspoon ground cloves, optional

Method

gluten free bread pudding

  1. Preheat the oven to 160 oC
  2. Grease a 2 litre casserole dish
  3. dice the bread into cubes and place in the casserole dish
  4. Place the milk and dairy free spread in a saucepan and bring to the boil
  5. Remove from the heat and pour over the bread
  6. Allow to stand for 10 minutes
  7. Whisk together the eggs, sugar and spices
  8. Scatter the rhubarb slices over the bread
  9. Pour the egg mixture into he casserole dish
  10. Bake in the centre of the oven for 45 minutes

Gluten and Dairy Free Rice Pudding

serves / makes 1
30 prep time
30 mins cooking time

Description

I tried to make rice pudding when I was first diagnosed and it was a bit of a disaster. I always wanted to give it another go and decided to try making a quick version in a pan rather than an oven baked version. The ingredients make one bowl of rice pudding so you can scale the recipe up based on how many people you are cooking for.

You can top with anything you like, I had mine with mango and cinnamon.

Enjoy!

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Ingredients

  • 300ml dairy free milk
  • 40g pudding rice
  • 2 teaspoons caster sugar
  • pinch of nutmeg

Method

dairy free rice pudding

  1. Place the dairy free milk and the rice in a small saucepan and bring to the boil
  2. Simmer for 25 minutes stirring occasionally to ensure the rice doesn’t stick to the bottom
  3. Stir in the sugar and nutmeg
  4. Cook for another couple of minutes until it reaches the thickness that’s right for you
  5. Serve with the toppings of your choice, in the photos I used mango and cinnamon

Gluten and Dairy Free Lemon Posset with Shortbread and Raspberries

serves / makes 4
30 prep time
30 mins cooking time

Description

This is a really simple dessert to make as you can prepare it all in advance. The tang of the lemon and raspberries perfectly compliment the sweet crunch of the gluten free shortbread. It is also nice to have a dairy free dessert that tastes ‘creamy’!

Enjoy!

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Ingredients

For the lemon posset:

  • 100ml lemon juice
  • 315ml dairy free cream
  • 110g caster sugar

For the shortbread:

  • 200g gluten and dairy free plain flour
  • 1 teaspoon xanthan gum
  • 2 tablespoons ground rice
  • 170g dairy free spared
  • 100g caster sugar
  • 2 teaspoons water
  • 2 teaspoons granulated sugar

Other:

  • 4 tablespoons fresh raspberries

Method

lemon posset

For the lemon posset:

  • Place the sugar and dairy free cream in a small saucepan and bring to the boil slowly over a low heat
  • Boil for 2-3 minutes
  • Stir in the lemon juice
  • Divide into four small ramekins or shot glasses
  • Chill for 2 hours or overnight if possible

For the shortbread:

  • Preheat the oven to 150 oC
  • Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
  • Add the water, granulated sugar, flour, xanthan gum and ground rice
  • Mix until it clumps together into a ball
  • Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
  • Bake in the centre of the oven for 30 minutes
  • Remove from the oven and sprinkle with a little caster sugar
  • Serve the shortbread with the lemon posset and fresh raspberries

Gluten and Dairy Free Hot Chocolate Pudding

serves / makes 1
15 prep time
15 mins cooking time

Description

This is a very quick little pudding to put together, it only has three ingredients. The result is a light, fluffy, chocolatey pudding and all gluten and dairy free. This can be made while you are cooking your main and then baked in the oven will you are eating, the result is a pudding that looked like more effort went into it but keep that as your secret!

I’ve put the recipe on for an individual serving of this chocolate pudding but it can easily be scaled up to serve multiple people.

Enjoy!

Ingredients

  • 1 egg, separated
  • 35g dairy free chocolate
  • 12g caster sugar

Method

GF DF Chocolate Pudding

  1. Preheat the oven to 200 oC
  2. Brush a ramekin with a little olive oil
  3. Whisk the egg white until soft peaks form
  4. Melt the chocolate in the microwave or in small bowl over a saucepan of water
  5. Stir in the caster sugar and egg yolk
  6. Carefully fold in the egg white into the chocolate mix
  7. Spoon into the ramekin and bake in the centre of the oven for 12-15 minutes

Gluten and Dairy Free Individual Chocolate and Strawberry Tart

serves / makes 4
30 prep time
30 mins cooking time

Description

I’ve made gluten and dairy free creme patissiere on a number of occasions and I wondered if a chocolate version would work. These little tarts are very easy to make and can be prepared in advance and stored in the fridge for an after dinner treat.

Enjoy!

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Ingredients

For the pastry:

  • 125g gluten free plain flour
  • 1 teaspoons xanthan gum
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolks
  • 3 tablespoons ice cold water

For the filling:

  • 175ml dairy free milk
  • 2 egg yolks
  • 50g caster sugar
  • 15g cornflour
  • 1/2 teaspoon vanilla extract, optional
  • 100g dairy free dark chocolate
  • handful of strawberries

Method

Image Text

  1. Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line four individual tart tins with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for 15 minutes
  8. Remove the beans
  9. To make the filling, place the milk into a small saucepan and bring to the boil
  10. While the milk is heating up, beat together the egg yolks, caster sugar, cornflour and vanilla extract in a measuring jug
  11. When the milk has boiled pour into the measuring jug while whisking continuously
  12. Return the milk to the saucepan and bring to the boil, stirring continuously, until it thickens and boils
  13. Stir in the dairy free chocolate until it melts
  14. Allow to cool
  15. Pour the mix into the pastry case and top with strawberries

Gluten and Dairy Free Frozen Yoghurt

serves / makes 2
0 prep time
0 mins cooking time

Description

This is so simple it almost seems cheeky to call it a recipe. You can experiment with a variety of flavour combinations. I made the frozen yoghurt in the picture with Alpro’s Strawberry and Rhubarb soya yoghurt and stirred though some blueberries.

Ingredients

  • 500g natural or flavoured dairy free yoghurt
  • 1 tablespoon honey
  • 100g blueberries

Method

Image Text

  1. Mix together the dairy free yoghurt, honey and blueberries
  2. Place in the freezer or churn in an ice-cream maker for 20 minutes

Frozen Yoghurt

Gluten and Dairy Free Custard

serves / makes 2-3 people
5 prep time
5 mins cooking time

Description

Custard is obviously not the friend of people not able to eat dairy! I love custard, I can eat it hot or cold so it I decided to have a go at making a diary and gluten free version, I hope you like it.

Enjoy!

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Ingredients

  • 300ml dairy free milk
  • 1 tablespoon caster sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Method

  1. In a medium sized heat proof bowl whisk together the egg yolk and caster sugar
  2. Heat the milk in the saucepan until it comes to the boil
  3. pour the hot milk into the bowl with the eggs and sugar
  4. Whisk until fully combined
  5. Pour back into the pan and return to the heat
  6. Add in the vanilla extract
  7. Cook on a low heat until the custard thickens, about 5 minutes

Gluten and Dairy Free Cherry Crumble

serves / makes 6
45 prep time
45 mins cooking time

Description

Hope everyone is having an amazing Easter weekend – I’ve been on a whirlwind trip from Edinburgh to London to Brighton and on the way home now. Typically I have eaten all weekend and over the week I’ll share some of my awesome gluten and dairy free finds incase you are down that way and want a little treat.

I’m trying to be efficient and use the 4 hours I have on the train to work on the website and book rater than look at photos and annoy my friends on Whats App!

Well this is the first recipe I’ve uploaded so far, a simple little dessert recipe for cherry crumble.

Enjoy!

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Ingredients

For the cherries:

  • 750g cherries, stones removed
  • 4 tablespoons water
  • 4 tablespoons sugar
  • 1 teaspoon cornflour
  • 1 tablespoon lemon juice

For the crumble topping:

  • 100g gluten free plain flour
  • 50g gluten free oats
  • 100g dairy free spread
  • 50g caster sugar
  • 1 teaspoons ground cinnamon, optional

Method

  1. Preheat the oven to 180 oC
  2. Place the cherries, water, caster sugar and lemon juice in a saucepan over a medium heat
  3. Bring to the boil then simmer for 10 minutes
  4. Pour the cherries into a casserole dish
  5. In a large bowl stir together the flour, oats, sugar and cinnamon
  6. Rub in the diary free spread
  7. Sprinkle over the cherries
  8. Bake in the oven for 30 minutes
  9. Serve with some dairy free ice cream