Gluten and Dairy Free Pancake Baskets with Strawberries & Ice-Cream

serves / makes 4
25 prep time
25 mins cooking time

Description

Ok, so I love pancakes, I love ice-cream and what better compliment to ice-cream than strawberries and chocolate sauce.

This recipe combines all of these and is completely gluten and dairy free.

Fill your pancake baskets with whatever you fancy.

Enjoy!

Ingredients

For the pancake baskets:

  • 150g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 300ml rice, almond or soya milk
  • 2 eggs
  • 1 tablespoon caster sugar

For the dairy free ice-cream:

  • 5 egg yolks
  • 50g caster sugar
  • 500ml dairy free milk
  • 250ml dairy free cream
  • vanilla extract or vanilla pod

For decorating:

  • 16 strawberries, sliced
  • dairy free chocolate sauce

Method

To make the pancake baskets:

  • Preheat the oven to 180 oC
  • Combine all the ingredients in a bowl or wide jug
  • Beat well until smooth
  • Heat a drizzle of olive oil in a small frying pan
  • Pour the batter into the pan and cook on both sides for about 2 minutes over a medium heat
  • Flip the pancakes when small bubbles appear
  • Drape the pancake over a small bowl or ramekin
  • Bake in the centre of the oven for 20 minutes
  • Remove from the oven and lift the baskets off the bowls
  • Leave to cool

To make the dairy free ice-cream:

  • Whip the egg yolks, vanilla and sugar together until thick and creamy
  • Place the milk into a medium sized saucepan and bring to the boil
  • Add the milk to the eggs and sugar while stirring continuously
  • Return to the pan and cook over a low heat until thickened
  • Remove from the heat and allow to cool
  • Chill in the fridge
  • Churn in an ice-cream maker for 20 minutes or place in the freezer

To decorate:

  • Fill the basket with two scoops of vanilla ice-cream
  • Place sliced strawberries and drizzle with dairy free chocolate sauce

Pancake Baskets

Gluten and Dairy Free Mango and Lime Sorbet

serves / makes 6
0 prep time
0 mins cooking time

Description

A simple dessert which is naturally gluten and dairy free so doesn’t require any fancy ingredients to make. The sharpness of the lime juice is the perfect compliment to the sweetness of the mangoes.

Ingredients

  • 4 ripe mangoes
  • 8 tablespoons lime juice
  • 25g icing sugar

Method

Sorbet

  • Remove the skin and stone from the mangoes
  • Place the mango flesh, lime juice and icing sugar in a blender and blitz until smooth
  • Churn in an ice-cream maker for 25 minutes or place in the freezer, stirring occasionally until frozen

Gluten and Dairy Free Key Lime Pie

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

Description

My sister doesn’t really have a sweet tooth but this was always her favourite dessert. I stopped making it for a while after I had to stop with the dairy and gluten because I just couldn’t figure out how to make it. This version tastes exactly the same as the gluten and dairy loaded version.

I usually like to put on recipes with ingredients you can easily buy, this recipe has the slightly harder to find dried soya milk, I purchased this from my local health food store but you can also buy it online.

As it can be difficult to get dairy free creamy to whip up nice and thick I decided to top this pie with french meringue, it is soft and marshmallowy (not sure that is a word!) rather than chewy like other meringues.

Enjoy!

Fx

Ingredients

For the base:

  • 200g gluten and dairy free digestive biscuits
  • 85g dairy free spread, melted
  • 1 teaspoon golden syrup

For the lime filling:

  • 55g dairy free spread
  • 155g caster sugar
  • 110ml boiling water
  • 125g dried soya milk powder
  • 4 egg yolks
  • 120ml freshly squeezed lime juice
  • 1 tablespoon lime zest
  • drop of green food colouring, optional

For the topping:

  • 50g caster sugar, plus 1/2 tablespoon
  • 50ml water
  • 1/2 tablespoon golden syrup
  • 2 egg whites

Method

GF DF Key Lime Pie

To make the base:

  • Preheat the oven to 180 oC
  • Crush the digestive biscuits into fine crumbs and mix in the melted spread and golden syrup
  • Grease a 23cm pie dish and press the crushed biscuit mix into the base
  • Bake for 12 minutes
  • Remove from the oven and allow to cool
  • Turn the oven down to 160 oC

To make the lime filling:

  • Place the boiling water in a medium bowl, add in the spread and stir until melted
  • Stir in the caster sugar and soya milk powder
  • Place in the freezer to chill for 10 minutes
  • Beat in the egg yolks, lime juice, lime zest and green food colouring
  • Pour over the cooled base and place in the oven for 15 minutes
  • Remove from the oven, allow to cool and then chill for 2 hours

To make the topping:

  • In a small saucepan add the 50 g of caster sugar, water and golden syrup
  • Bring to the boil and leave to boil for 1 minute (if you have a sugar thermometer it should reach 110 oC)
  • While the syrup is coming to the boil whisk the egg whites until soft peaks form then gradually whisk in the 1/2 tablespoon of caster sugar
  • While continuing to whisk gradually pour in the sugar syrup mix and whisk on high for 5 minutes
  • Place in a piping bag and pipe onto the top of the key lime pie

Gluten and Dairy Free Hot Chocolate Raspberry Cake

serves / makes 8
45 prep time
45 mins cooking time

Description

I’m a big dessert fan so I always find it disappointing when I go out for dinner and the only gluten and dairy free pudding I can have is sorbet. Don’t get me wrong I like sorbet as much as the next person but sometimes I just want a sweet, sticky pudding like everyone else!

This dessert recipe is a bit like a lighter brownie with raspberries baked into it, serve with dairy free ice-cream for the ultimate treat.

Enjoy!

Fx

Ingredients

  • 200g fresh raspberries
  • 140g gluten and dairy free self-raising flour
  • 140g dairy free spread
  • 140g dairy free dark chocolate
  • 160g caster sugar
  • 4 eggs
  • dairy free vanilla ice-cream, shop bought or make your own with this recipe

Method

  1. Preheat the oven to 180 oC
  2. Grease a 8″ round cake tin
  3. Line the base with the raspberries
  4. Melt the dairy free spread and chocolate in the microwave
  5. Stir in the sugar, eggs and gluten free flour
  6. Pour over the raspberries
  7. Bake in the centre of the oven for 45 minutes
  8. Remove from the oven and tip out of the cake tin so the raspberries are on top
  9. Serve immediately with dairy free ice-cream and drizzle with dairy free chocolate sauce (I used choc-shot)

Gluten and Dairy Free Ice-Cream Cookie Sandwiches

serves / makes 6
20 prep time
20 mins cooking time

Description

I eat out a lot and manage to find a good variety of gluten and dairy free main meals available but when it comes to dessert I always end up with sorbet. A few places have introduced gluten free desserts but unfortunately they are loaded with dairy. As I’m on a high calorie diet (a bit of an excuse) and I have a sweet tooth, pudding is an important part of dinner for me.

I’m going to upload a few dessert recipes that are both gluten and dairy free and I’m starting with the perfect combination of cookies and ice-cream.

Enjoy!

Fx

Ingredients

For the cookies:

  • 120g soft brown sugar
  • 100g caster sugar
  • 125g dairy free spread
  • 1 egg
  • 230g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 150g dairy free chocolate chips

For the dairy free ice-cream:

  • 5 egg yolks
  • 50g caster sugar
  • 500ml dairy free milk
  • 250ml dairy free cream
  • vanilla extract or vanilla pod

Method

To make the cookies:

  • Beat together the brown sugar, caster sugar and dairy free spread until light and fluffy
  • Beat in the egg
  • Stir in the gluten free flour, xanthan gum, baking powder and chocolate chips
  • Roll into a thick sausage shape and wrap tightly in cling film
  • Either chill in the fridge for 3 hours or in the freezer for 30 minutes
  • Preheat the oven to 180 oC
  • Slice the chilled cookie dough into twelve slices and place on a baking sheet
  • Bake in the oven for 20 minutes
  • Remove from the baking sheet and allow to cool completely

To make the dairy free ice-cream:

  • Whip the egg yolks, vanilla and sugar together until thick and creamy
  • Place the milk into a medium sized saucepan and bring to the boil
  • Add the milk to the eggs and sugar while stirring continuously
  • Return to the pan and cook over a low heat until thickened
  • Remove from the heat and allow to cool
  • Chill in the fridge
  • Churn in an ice-cream maker for 20 minutes or place in the freezer
  • Sandwich two cookies together with the ice-cream and serve immediately

Fruit Kebabs with Honey Cinnamon Sauce

serves / makes 4
5 prep time
5 mins cooking time

Description

A quick and simple gluten and dairy free recipe that gives fruit a little twist!

Ingredients

  • 16 strawberries
  • 1/4 watermelon
  • 2 kiwis
  • 2 tablespoons honey
  • 15g dairy free spread
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 8 tablespoons dairy free natural yoghurt

Method

Fruit Kebabs

  • Cut the kiwi and watermelon into chunks
  • Thread the fruit onto 8 kebab skewers
  • To make the cinnamon honey sauce combine all the ingredients (with the exception of the fruit) in a small pan and heat gently for 5 minutes
  • Remove from the heat and allow to cool for five minutes
  • Drizzle over the fruit kebabs
  • Serve with dairy free natural yoghurt topped with a little honey and cinnamon

Gluten and Dairy Free Ice-Cream Cookie Sandwiches

Gluten and Dairy Free Ice-Cream Sandwiches

I eat out a lot and manage to find a good variety of gluten and dairy free main meals available but when it comes to dessert I always end up with sorbet. A few places have introduced gluten free desserts but unfortunately they are loaded with dairy. As I’m on a high calorie diet (a bit of an excuse) and I have a sweet tooth, pudding is an important part of dinner for me.

I’m going to upload a few dessert recipes that are both gluten and dairy free and I’m starting with the perfect combination of cookies and ice-cream.

Enjoy!

Fx

Gluten and Dairy Free Ice-Cream Cookie Sandwiches Recipe

Gluten and Dairy Free Hot Chocolate Raspberry Cake

I’m a big dessert fan so I always find it disappointing when I go out for dinner and the only gluten and dairy free pudding I can have is sorbet. Don’t get me wrong I like sorbet as much as the next person but sometimes I just want a sweet, sticky pudding like everyone else!

This dessert recipe is a bit like a lighter brownie with raspberries baked into it, serve with dairy free ice-cream for the ultimate treat.

Enjoy!

Fx

Gluten and Dairy Free Hot Chocolate Raspberry Cake Recipe

Image Text

Gluten and Dairy Free Key Lime Pie

Image Text

My sister doesn’t really have a sweet tooth but this was always her favourite dessert. I stopped making it for a while after I had to stop with the dairy and gluten because I just couldn’t figure out how to make it. This version tastes exactly the same as the gluten and dairy loaded version.

I usually like to put on recipes with ingredients you can easily buy, this recipe has the slightly harder to find dried soya milk, I purchased this from my local health food store but you can also buy it online.

As it can be difficult to get dairy free creamy to whip up nice and thick I decided to top this pie with french meringue, it is soft and marshmallowy (not sure that is a word!) rather than chewy like other meringues.

Enjoy!

Fx

Gluten and Dairy Free Key Lime Pie Recipe

Key Lime

Gluten and Dairy Free Banana Chocolate Waffles/Pancakes

Image Text

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

Gluten and Dairy Free Banana Chocolate Waffles/Pancakes Recipe