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

Gluten and Dairy Free Pork & Sage Pie

pork-pie

serves / makes 6
20 prep time
55 mins cooking time

Ingredients

For the pastry:

  • 380g gluten free plain flour
  • 1 egg yolk
  • 135ml water
  • 110g dairy free spread
  • 1/2 teaspoon salt
  • beaten egg for glazing

For the filling:

  • 500g minced pork
  • 2 teaspoons sage
  • 1 teaspoon minced garlic
  • salt and pepper for season

Method

  1. Start making the pastry by placing the water and dairy free spread into saucepan and bringing to the boil
  2. Boil for 2 minutes
  3. Stir together the boiled water, flour, sage, egg yolk and seasoning until it forms a soft dough
  4. Leave to rest for 10 minutes
  5. Preheat the oven to 180 oC
  6. Grease 6 individual pie tins/moulds
  7. Roll out the pastry and line the pie tins
  8. Cut out six lids from the pastry
  9. Make the pie filling by mixing together the minced pork, sage, garlic and seasoning
  10. Divide the filling between the six pies
  11. Place the lids on and seal the edges by pressing down with a fork
  12. Make a little hole on the top of each of the pies
  13. Brush with the beaten egg
  14. Bake in the oven for 55 minutes

Gluten and Dairy Free Quiche Lorraine

serves / makes 2-4
45 prep time
45 mins cooking time

Description

I’ve recently seen a few gluten free quiches in the shops which is brilliant but for me I can’t usually have them due to the dairy content. I’ve only had quiche once since I was diagnosed, it was in a little bakery in Paris and it tasted sublime (and I was super excited it was gluten and dairy free).

This is my first attempt at a simple quiche with bacon and cheese. I think next time I’ll try making a vegetable quiche and I’ll maybe invest in a deeper flan tin to get a thicker quiche slice.

Enjoy!

Fx

Ingredients

For the pastry:

  • 150g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons ice cold water
  • Salt and pepper for seasoning

For the filling:

  • 3 eggs, beaten
  • 200ml dairy free cream
  • 4 slices smoked bacon, diced
  • 50g dairy free cheese, grated
  • 1 teaspoon oregano, optional
  • salt and pepper, for seasoning

Method

  1. Place the flour and xanthan gum in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Season with salt and pepper
  4. Stir in the beaten egg yolk and cold water
  5. Knead until it forms a smooth dough
  6. Wrap in cling film and refrigerate for 30 minutes
  7. Preheat the oven to 180oC
  8. Line a 9″ round flan tin with the pastry sheet
  9. Place a sheet of baking paper over the pastry
  10. Weigh down with baking beans or rice
  11. Bake for 15 minutes
  12. Mix together the beaten eggs, cream, bacon, cheese, oregano and season with salt and pepper
  13. Pour into the pastry case
  14. Bake in the oven for 30 minutes

Gluten and Dairy Free Iced Raspberry Pastries

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

Description

Before I was diagnosed I loved it when you stayed in a hotel and they served those lovely little breakfast pastries with coffee as a sweet treat after the savoury! If you are like me and miss things like that then this recipe is for you. Don’t be put off the number of steps in the recipe, there isn’t really anything complicated if you take it stage by stage.

As the prep does take a bit of time I would suggest making a big batch of these and freezing them prior to baking, then bake for 25 minutes straight from the freezer when you need them.

You can change the fruit filling to whatever you fancy, next time I make them I’m going to use apple, sultana and cinnamon.

Enjoy!

Fx

Ingredients

For the pastry:

  • 60ml water
  • 7g dried active yeast
  • 120ml dairy free milk
  • 1 egg
  • 50g caster sugar
  • 1/2 teaspoon salt
  • 350g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 210g dairy free spread

For the filling:

  • 340g raspberries
  • 40g caster sugar
  • 1 tablespoon water
  • 2 teaspoons cornflour

For the icing:

  • 120g icing sugar
  • 2-3 tablespoons dairy free milk

Method

  • Place the flour, xanthan gum and dairy free spread in a large bowl
  • Rub the dairy free spread into the flour but leave fairly large chunks of dairy free spread
  • Mix the water and milk together and heat in the microwave for 30 seconds
  • Whisk in the yeast, egg, sugar and salt
  • Pour this into the flour and butter mix
  • Stir until combined, you should be able to see chunks of the dairy free spread
  • Wrap in clingfilm and leave in the fridge for a couple of hours or overnight if you have time
  • Dust the worktop with gluten free flour
  • Roll out into a 15″ long rectangle rectangle
  • Fold into thirds, the way you would fold a letter
  • Rollout again to 15 ” and fold into thirds
  • Repeat this process again
  • Wrap in clingfilm and chill for 30 minutes in the fridge
  • Preheat the oven to 180 oC
  • Roll out the pastry until it is about 3mm thick
  • Cut the pastry into 8 rectangles
  • On each rectangle cut off the two corner ends and cut two triangles off the other side

Image Text

  • Make the raspberry filling by placing the raspberries, sugar, water and cornflour in a small saucepan
  • Heat until it thickens, about 5 minutes
  • Allow to cool to room temperature
  • Spread the raspberry filling down the centre of the pastry
  • Cut slanting strips about 2cm wide along both sides of the filling
  • Fold the two ends over to seal the pastry
  • Pleat the pastries using the strips you have just cut
  • Brush with egg or milk
  • Bake in the centre of the oven for 15 minutes
  • Remove from the oven and allow to cool
  • Mix together the icing sugar and dairy free milk
  • Drizzle over the pastries

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Gluten and Dairy Free Courgette, Bacon and Cheese Tart

serves / makes 6
40 prep time
40 mins cooking time

Description

Ingredients

For the rosemary pastry:

  • 310g gluten free plain flour
  • 2 teaspoons rosemary
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water
  • Salt and pepper for seasoning

For the filling:

  • 350g courgette, grated
  • 100g bacon, cubed
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon rosemary
  • 120ml dairy free cream
  • 1 egg
  • 2egg yolks
  • 90g dairy free cheddar style cheese, grated

Method

  1. Place the flour and rosemary in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Season with salt and pepper
  4. Stir in the beaten egg yolks and cold water
  5. Knead until it forms a smooth dough
  6. Wrap in cling film and refrigerate for 30 minutes
  7. Preheat the oven to 180oC
  8. Line a 8″ deep round tart tin with the pastry sheet
  9. Place a sheet of baking paper over the pastry
  10. Weigh down with baking beans or rice
  11. Bake for 15 minutes
  12. Place the grated courgette in a clean tea towel or cheese cloth and squeeze out all the excess liquid
  13. Put the bacon, onion and garlic in a shallow pan over a medium heat
  14. Saute for 5 minutes
  15. Stir in the grated courgette and rosemary and cook for a further couple of minutes
  16. Spoon into the base of the pastry case
  17. Whisk together the cream and eggs
  18. Stir in half the grated cheese and season with salt and pepper
  19. Pour over the courgette mix and top with the remaining grated cheese
  20. Bake for 25 minutes

Gluten and Dairy Free Chocolate and Orange Ricotta Tart

serves / makes 8
70 prep time
70 mins cooking time

Description

Following on from my last blog post where I made my own dairy free ricotta style cheese I promised I would share a couple of recipes using it. I wanted to have a go at using the ricotta in both a sweet and savoury dish. For the sweet dish I’ve made a chocolate pastry case and filled it with a chocolate and orange ricotta filling.

I kept some of the chocolate sauce from the recipe to serve alongside the tart with a scoop of dairy free ice-cream.

Enjoy!

Fx

Ingredients

For the Chocolate Pastry:

  • 230g gluten free plain flour
  • 2 tablespoons cocoa powder
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the Ricotta Filling:

  • 30g cocoa powder
  • 65g brown sugar
  • 160ml dairy free milk
  • 170g dairy free dark chocolate
  • 25g dairy free spread
  • 245g dairy free ricotta
  • 225g dairy free cream cheese
  • 65g caster sugar
  • 3 eggs
  • Zest of one orange
  • 2 tablespoons fresh orange juice

Method

To make the pastry:

  • Combine the gluten free flour, cocoa powder and icing sugar in a large bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Mix in the egg yolks and water until the dough forms a ball
  • Wrap in cling film and chill in the fridge for 30 minutes
  • Preheat the oven to 180 oC
  • Roll out the pastry and line a 9″ flan tin with the pastry sheet
  • Bake the pastry blind (weighed down with baking beans) for ten minutes
  • Remove the beans and cook for a further 10 minutes
  • Remove from the oven and allow to cool

To make the filling:

  • Start making the chocolate sauce by placing the chocolate, cocoa powder, brown sugar and milk in a saucepan
  • Place over a medium heat and stirring until the ingredients are melted and well combined
  • Bring to the boil and then simmer for 5 minutes, set aside to cool slightly
  • Whisk together the ricotta, soft cheese, caster sugar, eggs, orange juice and orange zest
  • Cover the base of the pastry tart with the chocolate sauce then pour in the ricotta mix
  • Top with dollops of the chocolate sauce then swirl with a knife to get a marbled effect, I kept some sauce to serve on the side
  • Bake in the oven for 50 minutes
  • Allow to cool before slicing and serving, storing any leftovers in the fridge

Gluten and Dairy Free Chocolate and Orange Ricotta Tart

Image Text

Following on from my last blog post where I made my own dairy free ricotta style cheese I promised I would share a couple of recipes using it. I wanted to have a go at using the ricotta in both a sweet and savoury dish. For the sweet dish I’ve made a chocolate pastry case and filled it with a chocolate and orange ricotta filling.

I kept some of the chocolate sauce from the recipe to serve alongside the tart with a scoop of dairy free ice-cream.

Enjoy!

Fx

Gluten and Dairy Free Chocolate and Orange Ricotta Tart Recipe

Gluten and Dairy Free Iced Raspberry Pastries

Image Text

Before I was diagnosed I loved it when you stayed in a hotel and they served those lovely little breakfast pastries with coffee as a sweet treat after the savoury! If you are like me and miss things like that then this recipe is for you. Don’t be put off the number of steps in the recipe, there isn’t really anything complicated if you take it stage by stage.

As the prep does take a bit of time I would suggest making a big batch of these and freezing them prior to baking, then bake for 25 minutes straight from the freezer when you need them.

You can change the fruit filling to whatever you fancy, next time I make them I’m going to use apple, sultana and cinnamon.

Enjoy!

Fx

Gluten and Dairy Free Iced Raspberry Pastries Recipe

Image Text