Dairy, egg, wheat free:
Rice Chicken
1 onion diced
1 cup long grain rice (Uncle Bens is best as it does not disintegrate)
500ml chicken stock – organic, no wheat, salt, dairy
2 carrots chopped into small chunks
2 chicken breasts or equivalent cooked chicken
3 tblsp sweetcorn (can also use peas or any veg that can withstand the cooking)
1 tin chopped tomatoes
Fry onions in olive oil until soft.
Add carrots and cook for a few minutes
Add chicken (if raw) and cook
Add rice and ensure stirred in well, cook for a minute
Add tomatoes other veg (and chicken if cooked)
Add stock
Cover and simmer for about 30 mins until liquid absorbed
Serve immediately – yum! You can freeze this but it needs a bit more water adding when reheated.
Alternative to fish fingers: Roll chunks of fish in milk (rice/soya milk) or egg (if you can use eggs) and then roll them in Kellogg’s plain crisps which had been bashed to within an inch of their lives in a bag!!! You can then cook them as you would normal fish fingers but they are much healthier for the whole family! You can also do the same with chicken to make nuggets!
Sticky Chicken: Score some chicken drumsticks with a knife. Mix together in a bowl some soya sauce (if you can use this or this can be omitted if you have an allergy to soya), some Heinz tomato ketchup and some honey. Toss the drumsticks in this until they are nicely covered (if you have time you could leave them in this for a couple of hours to marinade). Put them on a baking tray covered with foil and cook them in the oven at gas mark 6 for 40 minutes turning once half way through cooking.
Dairy Free Rice Pudding: Basically you just follow the recipe on the side of the packet and where it calls for milk use coconut cream. It makes it really creamy and thick!!!
--Thank you very much to Sue Rickman and Kirsty Vijn who sent in the recipes
Recipes with thanks to Tanya Wright:
DATE SQUARES:
milk, egg, nut, peanut, soya and wheat free
Ingredients:
250g/8oz oats
150g/5oz margarine*
30z/85g sugar
115g/4oz dates
*use your usual margarine or butter depending on your diet
Method:
1. Melt the margarine, dates and sugar in a pan on the hob or dish in the microwave
2. Mash until soft and resembles a mush
3. Add the oats
4. Place the mixture in greased baking tin
5. Cook at 350f/180c/gas 6 for 20 minutes
Cooks tip – score whilst hot but leave in the tin until cold or they will crumble
Katarina’s tip – instead of dates use prunes and instead of sugar use molasses sugar. This make them even more delicious!
Little CAKES
Free from: egg, milk, nut, peanut and soya
Makes 32
Ingredients:
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Cake
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Butter icing
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300g/10oz SR flour
50g/2oz cocoa powder
3 teaspoons baking powder
250g/9oz castor sugar
1½ Teaspoons vanilla extract
9 tablespoons oil (not olive oil!)
350mls/12 floz water
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6oz/150g icing sugar
25g/1oz cocoa
75g/3oz margarine (cows milk free type)
1 teaspoon vanilla essence
2 tablespoons milk substitute
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Method:
· Preheat oven to 170c (150c fan)/325f/gas 3
· Put 32 paper cases into cake tins
· Sift flour, cocoa and baking powder into a bowl. Add sugar, vanilla, oil and water
· Mix well to a batter consistency
· Pour the mixture into the paper cases and bake for 20-25 minutes until the cake springs back to a light touch in the centre
· place the cakes out onto a wire rack
· Decorate with the ‘butter icing’
Alternatively omit the cocoa and use an extra 20z/50g flour to make plain cakes. Decorate with icing - made with icing sugar and water. Add a cherry or sweet to the top.
egg, milk, nut, peanut and soya free
Ingredients:
300g/10oz SR flour
50g/2oz cocoa powder
3 teaspoons baking powder
250g/9oz castor sugar
1½ Teaspoons vanilla extract
9 tablespoons oil (not olive oil!)
350mls/12 floz water
‘butter icing’
6oz/150g icing sugar
25g/1oz cocoa
75g/3oz margarine (cows milk free type)
1 teaspoon vanilla essence
2 tablespoons milk (cows milk free type)
Method:
· Preheat oven to 170c/325f/gas 3
· Grease two 22cm/8inch cake tins and line with greaseproof
· Sift flour, cocoa and baking powder into a bowl. Add sugar, vanilla, oil and water
· Mix well to a batter consistency
· Pour the mixture into the prepared tins and bake for 30-40 minutes until the cake springs back to a light touch in the centre
· Carefully turn the cakes out onto a wire rack, taking off the lining paper, leave to cool
· Sandwich the halves together with the ‘butter icing’
· Decorate with icing sugar and serve
Raisin and Oatmeal cookies
Ingredients – serves 20
100g/4oz milk free margarine
50g/2oz castor sugar
50g/2oz light brown sugar
1tsp baking powder
1 tsp vanilla essence
125g/4oz SR flour
75g/3oz porridge oats
150g/6oz raisins or chocolate chips
Method
Preheat oven 190c, 375f, gas 5
Cream marg & sugars
Add egg replacer and essence
Sift flour & baking powder
Add raisins and oats
Form dough into 20 walnut sized balls
Place on greased baking tray – press down
Bake 12 mins until golden
Wire rack to cool
Cooks tip
Try adding chocolate chips or cherries
Banana cake
Allergen advice: Milk free, nut free, peanut free, soya free, egg free
Contains: wheat, gluten
Suitable from: 6 months
Ingredients
2oz/50g dairy & soya free margarine
4oz/ 110g caster sugar
8oz/220g self-raising flour
3 level teaspoons baking powder
3-4 bananas, large & very ripe
2 tablespoons soya or coconut milk (or use dairy free plain yogurt)
2 tsp vanilla essence
Method
- Preheat the oven to 190C, 375F, gas mark 5
- Grease and flour a tin, or get muffin cases ready if you prefer.
- Cream the margarine and sugar together until pale & fluffy.
- add mashed bananas (don’t worry if it curdles)
- add sifted flour and baking powder and vanilla essence
- Put in the tin/paper cases
- bake on the centre shelf until the loaf is golden & springy to the touch, and has shrunk a little from the sides of the tin.
- Turn out onto a wire rack to cool.
Cooks tips: Eat some – freeze some. This recipe freezes well, try freezing in portions so you can take a slice with you when you are out and about.
Delicious with added raspberries or blueberries. (fresh or frozen)
Try adding tinned crushed or sliced pineapple and desiccated coconut for a delicious alternative.
Serving suggestion: For a delicious topping; mix some plain dairy free soft cheese with icing sugar and spread ontop. Sprinkle with some toasted desiccated coconut.
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Nutrition information
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Per 100g
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Kilocalories (calories)
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258kcals
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Protein
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4.4g
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Carbohydrate
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47g
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Fat
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7.1g
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Iron
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1.0mg
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Calcium
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110mg
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Sodium
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160mg
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