Gluten and Dairy Free Lemon & Poppyseed Blueberry Parfaits

Hello everyone

This is my favourite breakfast at the moment, I had it 3 times last week.  I’m not a morning person at all so I love breakfasts that I can prepare the night before.  I got this cool little Kilner jar for my Christmas and it has been great for my on the go breakfasts.  

I’ve used Alpro dairy free vanilla yoghurt and jazzed it up a bit with some poppy seeds and lemon zest.  Then I’ve added a generous dollop of lemon curd, I usually make my own but I’ve noticed that Tesco’s own make lemon curd is naturally gluten and dairy free and only 65p.

Top that off with some gluten free granola and a handful of blueberries and you have the perfect grab and go breakfast.

Enjoy!

Fx

Gluten and Dairy Free Lemon & Poppyseed Blueberry Parfaits

Gluten and Dairy Free Lemon & Poppyseed Blueberry Parfaits

Serves 1

Ingredients

  • 170g dairy free natural yoghurt
  • Zest of one lemon
  • 1 teaspoon poppyseeds
  • 1 teaspoon dairy free lemon curd
  • 2 tablespoons gluten free granola
  • 2 tablespoons blueberries

Directions

  1. Stir together the dairy free natural yoghurt, lemon zest and poppyseeds
  2. Pour into a bowl or mason jar
  3. Top with the lemon curd, granola and blueberries

Tummy Settling Lemon and Ginger Tea

Hello everyone

Hands up if you’ve over indulged a bit in the run up to Christmas and your not feeling the best!  Maybe you’ve had one too many turkey dinners, giant buffets or mince pies?

I thought I would do something a bit different today and rather than share another Christmas recipe I decided to upload my recipe for my tummy settling tea.

Really simple to make and in my humble opinion has more flavour than shop bought fruity tea bags which I always find a little bit lacklustre.

Enjoy!

Fx

Tummy Settling Lemon and Ginger Tea

 

Tummy Settling Lemon and Ginger Tea

Ingredients

  • 1 medium sized ginger root
  • 1 lemon
  • 1.2 litres of water
  • 2 tablespoons maple syrup

Description

  1. Peel the ginger root then cut into chunks
  2. Cut the lemon into slices
  3. Place the water, lemon, ginger and maple syrup into a saucepan
  4. Bring to the boil and then simmer for 20 minutes
  5. Strain the tea to remove the ginger and lemon slices
  6. Pour into cups, you can serves with an extra teaspoon of maple syrup stirred in if you like your tea sweeter

Gluten, Dairy and Egg Free Lemon & Rhubarb Torte

Serves 6-8

Ingredients

For the base:

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

For the filling:

  • 120g cashew nuts
  • 240g coconut cream
  • 2 tablespoons cornflour
  • 120ml fresh lemon juice
  • zest of one lemon
  • 60ml maple syrup or honey

For the topping:

  • 375g rhubarb
  • 50g caster sugar
  • 1 tablespoon water

Method

  1. Preheat the oven to 150 oC
  2. Crush the digestives into fine crumbs then stir in the melted dairy free spread
  3. Line a 6″ round cake tine with tin foil
  4. Press the crumbs firmly into the base of the cake tin
  5. Bake for 10 minutes
  6. Place the cashew nuts, coconut cream, cornflour, lemon juice, lemon zest and maple syrup into a blender and blitz until smooth
  7. Pour over the crumb base and bake in the oven for 20 minutes
  8. Remove from the oven and allow to cool
  9. Refrigerate for 4 hours
  10. Place the rhubarb, caster sugar and water in a pan over a medium heat
  11. Gently cook for around 10 minutes or until the rhubarb is soft
  12. Allow to cool and then spread on top of the torte
  13. Cut into slices and serve

Gluten and Dairy Free Lemon Cupcakes

serves / makes 8
20 prep time
20 mins cooking time

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • zest of two lemons

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • 1 teaspoon lemon extract
  • lemon zest for decoration

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and lemon zest
  5. Mix until well combined
  6. Split the mixture between 8 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven and allow to cool before frosting
  9. Make the frosting by beating together the dairy free spread, lemon extract and icing sugar
  10. Pipe onto the cupcakes and top with more lemon zest

Gluten and Dairy Free Lemon Tart

lemon-tart

Hello everyone

I’m going through a little craving of delicious pie/tart based puddings – no idea why.  Maybe it’s to do with how pretty they look or the endless flavour combinations or maybe its the constant challenge of trying to make a tart filling without double cream or condensed milk!  I’m also working on developing an apple pie with a flaky pastry topping – I’ll keep you update on it’s progress.

This tart is light and creamy with a lovely lemon flavour, not too much but just enough!  I’ve actually surprised myself that I have about 700 recipes on the website but I didn’t actually have a lemon tart.  That has now been remedied with this simple recipe.

Enjoy!

Fx

Gluten and Dairy Free Lemon Tart Recipe

Gluten and Dairy Free Lemon Tart

lemon-tart

serves / makes 8
20 mins prep time
25 mins cooking time

Ingredients

For the pastry:

  • 250g gluten free plain flour
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the lemon filling:

  • 480ml dairy free milk, I used almond milk
  • 5 egg yolks
  • 30g cornflour
  • 100g caster sugar
  • 55g dairy free spread
  • juice and zest of one lemon

Method

  1. Start making the pastry by combining the gluten free flour 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 a 8″ flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the filling by whisking together the egg yolks, cornflour and caster sugar in a heat proof bowl
  11. Heat the milk until it boils then pour slowly into the egg mix whisk continuously
  12. Return back to the saucepan and heat until thickened about 5 minutes or less
  13. Remove from the heat and stir in the dairy free spread, lemon zest and lemon juice
  14. Transfer to a bowl and allow to cool to room temperature
  15. Cover in clingfilm so it touches the lemon cream and chill for 2 hours in the fridge
  16. Spoon into the pie case and enjoy as is or top with some fresh fruit