Gluten and Dairy Free Banana Chocolate Waffles/Pancakes

serves / makes 4
5 prep time
5 mins cooking time

Description

This isn’t really a new recipe, think it would be cheeky to call it that! It’s actually a couple of my recipes put together to form a dessert but still thought it was worth sharing. It’s maybe more of a serving suggestion than a new recipe.

They can be made as either waffles or pancakes, the batter works equally well with both.

Enjoy!

F

Ingredients

  • 1 portion of the gluten and dairy free chocolate chip waffle mix clicke here for recipe
  • 1 portion of gluten and dairy banana ice-cream click here for recipe
  • 2 bananas, sliced
  • dairy free chocolate sauce, I used Chocshot

Method

To make the waffles/pancakes:

  • To make the waffles, combine all the ingredients in a large bowl and mix until light and fluffy
  • Heat up your waffle iron and spray with olive oil
  • Pour the mixture into the waffle iron and cook for 5 minutes until golden brown
  • If you are making pancakes, cook over a medium heat on both sides until golden brown

To make the ice-cream:

  • Mash the 2 bananas in a bowl
  • Add the caster sugar and cream
  • Mix well and churn in an ice cream maker for 20 minutes

To serve:

  • Place the waffles/pancakes on a plate
  • Top with the ice-cream, sliced banana and chocolate sauce
  • Serve immediately

Gluten and Dairy Free Banoffee Pie

serves / makes 4
40 prep time
40 mins cooking time

Description

I was out for dinner recently and although I enjoyed my gluten and dairy free sorbet I had my watchful eye on my brother-in-law’s banoffee pie. This planted the seed of can I make gluten and dairy free banoffee pie – this is the result!

Ingredients

For the Base:

  • 75g gluten and dairy free digestive biscuits
  • 25g dairy free spread
  • 2 teaspoons golden syrup

For the Caramel:

  • 750ml dairy free milk (I used almond milk)
  • 300g caster sugar
  • 75g dairy free spread

For the Topping:

  • 1 banana, sliced
  • 1 can of soya whip or any other dairy free cream alternative
  • gluten free cocoa powder, for dusting

Method

To make the base:

  • Melt the dairy free spread and golden syrup together in a small saucepan or in the microwave
  • Crush up the digestive biscuits, I do this by putting them in a freezer bag and bashing them with a rolling pin
  • Mix the melted dairy free spread, syrup and crumbs together
  • Grease an 8” cake tin, or 4 individual food rings
  • Place the crumb mix into the cake tin and firmly press down
  • Chill in the fridge for 30 minutes

To make the caramel:

  • Place the caster sugar and dairy free milk into a large saucepan
  • Put on a medium heat and bing to the boil
  • Turn down the heat so the milk is bubbling gently
  • Leave for 30-40 minutes stirring occasionally
  • Once the milk has thickened and turned a golden colour stir in the dairy free spread
  • Pour over the biscuit base and allow to cool

To decorate:

  • Place some sliced banana on the caramel and top with whipped dairy free cream
  • Decorate with a slice of banana and dust with cocoa powder

Gluten and Dairy Free Berry Smoothie Lollies

serves / makes 6 lollies
0 prep time
0 mins cooking time

Description

I know its still winter and not many of you will be thinking about ice lollies but I thought I would share this recipe with you anyway. I’m lucky I have a cool Zoku ice-lolly maker that you can keep in the freezer and it freezes the lolly within a couple of minutes.

Enjoy!

Fx

Ingredients

  • 100g frozen or fresh mixed berries
  • 250g dairy free natural yoghurt, I used Alpo soya yoghurt
  • 2 tablespoons maple syrup or honey

Method

  1. Blend all the ingredients together in a food processor until smooth
  2. Pour into six lolly moulds and freeze for about 2 hours

Berry Smoothie Lollies

Gluten and Dairy Free Black Forest Cheesecake

serves / makes 8
60 prep time
60 mins cooking time

Description

When I made my gluten and dairy free banoffee cheesecake I said in my post I was thinking a Black Forest cheesecake would be awesome. A few of you have got in touch to see if I had made it so I decided to take on the challenge. It is basically a baked chocolate cheesecake topped with cherries and blackberries and I hope you like it.

I tested it out on my parents, my Dad is my partner in crime when it comes to puddings and I’m assuming it passed the test as he left with another piece.

Enjoy!

Fx

Ingredients

For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 100g dairy free dark chocolate, melted
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 2 tablespoons dairy free cocoa powder
  • 2 eggs, separated

For the topping:

  • 1 teaspoon cornflour
  • 1/2 lemon, juiced
  • 40g caster sugar
  • 300g cherries and blackberries
  • 2 tablespoons water

Method

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  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the melted chocolate, cream cheese, caster sugar, cocoa powder and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the chocolate mix
  9. Pour over the biscuit base and bake for 50 minutes
  10. Remove from the oven and allow to cool
  11. Chill in the fridge for a couple of hours or overnight, if possible
  12. For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
  13. Allow to cool, remove the cheesecake from the cake tin and then spoon the fruit mixture on top, serve immediately

Dairy and Gluten Free Summer Fruit Cheesecake

serves / makes 6-8
5 prep time
5 mins cooking time

Description

A dairy and gluten free cheesecake thats tastes exactly like a ‘normal’ cheesecake.

Ingredients

For the base:

  • 75g gluten and dairy free digestive biscuits
  • 25g dairy free spread
  • 2 teaspoons golden syrup

For the cheesecake:

  • 300g dairy free cream cheese
  • 65g caster sugar
  • 1 lemon, juiced
  • 200ml dairy free cream

For the topping:

  • 1 teaspoon cornflour
  • 1/2 lemon, juiced
  • 40g caster sugar
  • 300g summer fruits
  • 2 tablespoons water

Method

  1. Melt the dairy free spread and golden syrup together in a small saucepan or in the microwave
  2. Crush up the digestive biscuits, I do this by putting them in a freezer bag and bashing them with a rolling pin
  3. Mix the melted dairy free spread, syrup and crumbs together
  4. Grease an 8” cake tin, I used one with a push up base so the cheesecake can be easily removed
  5. Place the crumb mix into the cake tin and firmly press down
  6. Chill in the fridge for 30 minutes
  7. To make the cheesecake cream combine the soft cheese, sugar, lemon juice and cream and whisk until thick and creamy
  8. Spread the creamy mixture over the biscuit base, smooth the top and chill in the fridge for about 5 hours or overnight if possible
  9. For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
  10. Allow to cool, remove the cheesecake from the cake tin and then spoon the fruit mixture on top, serve immediately

Gluten and Dairy Free Whipped Cream

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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!

Fx

Gluten and Dairy Free Whipped Cream Recipe

Gluten and Dairy Free Cherry Crumble

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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!

Fx

Gluten and Dairy Free Cherry Crumble Recipe

Gluten, Dairy & Egg Free Chocolate and Peanut Butter Mousse

 

Hello everyone

I find it difficult to trying to find dairy free alternatives to double cream. Two of the ingredients I use a lot as substitutes are peanut butter and chilled coconut milk. I have been trying to find a chocolate mousse style dessert that was gluten, dairy and egg free and was pleased with the result of this attempt. It’s pretty rich so you only need a little amount – I’m thinking I need to use this in some kind of chocolate peanut butter pie recipe.

Enjoy!

Fx

Gluten, Dairy & Egg Free Chocolate and Peanut Butter Mousse Recipe