Showing posts with label dairy-free. Show all posts
Showing posts with label dairy-free. Show all posts
Lemon and coconut treats
Seems to be everywhere I look someone is talking about reducing carbs, or increasing protein, or coconut being the answer to all of life's ills. Then there are the people who are avoiding gluten, soy and animal products. And then there are those who are proponents of the raw food movement. These little snacks tick nearly all of those boxes, and if you use honey, maple or agave as the sweetener, they even tick the last one. So what's the down side? Each tiny little ball contains over 400 kilojoules, with nearly 9 grams of fat each. That's fine if you're particularly active, but if you're sitting at a desk most days, then enjoy responsibly.*
Lemon and coconut balls
1 1/2 cups almond meal
1 1/2 cups shredded coconut
1/3 cup coconut flour
2 tbsp glucose syrup
4 tbsp lemon juice
zest of 1 lemon
2 tsp vanilla bean paste
1/4 cup coconut oil
Method
- Mix together the dry ingredients.
- Combine the glucose, lemon juice, lemon zest and vanilla bean paste. Add to almond mix and stir well.
- Melt the coconut oil and drizzle in to the almond mix. Mix until a ball forms.
- Roll the mixture into balls and refrigerate until firm.
Makes around 20 balls. If glucose syrup is not available, replace with honey or you sweet liquid of choice.
*Of course, there are also plenty of people who say that you won't get fat from eating fat, but I don't want to risk it.
Not quite angel food cake
I recently had need of twelve egg yolks, which left me with quite the dilemma. What on earth do you do with twelve egg whites when meringue isn't an option? I'm not much of an omelette fan, and just wasn't in the mood for macaroons. After a little searching of the interwebs, two things stood out. First of all, meringue is pretty much the number one suggestion when it comes to cooking with egg whites, and secondly, angel food cake uses a lot of egg whites while simultaneously being one of those things that can either go very right or very, very wrong.
Armed with the knowledge that my cake could end up tasting like sweet polystyrene, I set out to give it a shot. I used gluten-free flour, because I have loads of it after making the chocolate cupcakes last week. If you want to use regular flour, substitute 2 tablespoons of cornflour for part of your flour. I also used a bundt pan instead of an angel food cake tin, as realistically, 12 spare egg whites is not a situation I normally find myself in. Plus the cake tin cupboard is already bursting at the seams! Hence the "not quite".
The verdict? I think it would be much improved by serving it with whipped cream instead of the vanilla glaze I added. The kidlets would disagree, they devoured it in an afternoon.
Angel-food cake
12 egg whites
1 cup smart sugar
1 cup gluten-free flour
1 tsp cream of tartar
2 tsp vanilla bean paste
1/2 tsp lemon extract
Method
Preheat the oven to 180 Celsius. Beat the eggs until they reach soft peak stage. Gradually add the sugar, beating until it is fully dissolved. Add the vanilla bean paste and lemon extract. Sift the flour and add around a third to the egg mixture. Fold through carefully, making sure not to lose too much volume. Add the remaining flour in batches, folding through the egg mix. Place in a tube tin or bundt pan, and cook until the cake springs back when touched, around 50 minutes. If the cake browns too quickly, reduce the temperature to 160 degrees. Allow the cake to cool completely in the pan before turning out and serving.
Gluten-free goodness
I really enjoy cooking for people who have diets a little bit different to the every day. It's just a little bit more challenging than whipping up any of my regular recipes. My most recent challenge was to make a dessert that was both gluten and dairy-free. Since baking is my thing, I decided to try my hand at gluten-free chocolate cupcakes with dairy-free ganache.
The recipe is both easy and delicious. You can't ask for more than that!
The recipe is both easy and delicious. You can't ask for more than that!
 |
| Perfect as a dessert topping |
Chocolate cupcakes
4 eggs
1/2 cup "smart" sugar
2 tsp golden syrup
1 tsp baking powder
2/3 cup gluten-free flour
1 1/2 tbs cocoa
Method
Preheat the oven to 180 Celsius. Line a 12 cake muffin tin with cupcake cases.
Beat the eggs, sugar and golden syrup together at high speed until light and fluffy.
Sift together the baking powder, flour and cocoa. Gently fold in to the egg mixture, being careful not to lose too much volume.
Place the mix in the cupcake cases and bake for 20 - 25 minutes until the cakes spring back.
Cool before icing or topping with ganache.
Dairy-free ganache
400g can coconut cream
1 tsp gelatine
1 1/2 cups dark chocolate melts
Method
Separate the solids from the liquid coconut cream. Heat a little of the liquid with a small amount of water. Add the gelatine and stir until completely dissolved. Add the remaining coconut cream and heat until hot enough to melt chocolate. Add the chocolate and stir until smooth. Set aside until slightly thickened before pouring over cakes.
Sticky rice dessert
Years ago I lived in a small town that had a tiny Thai restaurant. It was my first experience of Thai food, and to be honest, it was so long ago, I can't remember if it was authentic or more Westernized. Still, it set me on my way to absolutely loving Thai food.
One dish that stood out as particularly yum was their sticky rice, served as a dessert. This afternoon I suddenly felt like trying to recreate it. This is my version. Super sweet, very creamy and definitely bad for you. I'm sure it could be modified to be lower in fat, but if you don't have to, why would you?
1 cup glutinous rice
1 cup coconut milk
1 cup coconut cream
1/2 cup sugar
2 cups water
1 tspn coconut essence
2 - 3 bananas
For variations, try adding a tspn of cinnamon and replacing the coconut essence with vanilla. Replace the banana with apple or sultanas. Or add 1/2 - 1 tspn ground cardamon and forego the fruit altogether.
One dish that stood out as particularly yum was their sticky rice, served as a dessert. This afternoon I suddenly felt like trying to recreate it. This is my version. Super sweet, very creamy and definitely bad for you. I'm sure it could be modified to be lower in fat, but if you don't have to, why would you?
Sticky rice
1 cup glutinous rice
1 cup coconut milk
1 cup coconut cream
1/2 cup sugar
2 cups water
1 tspn coconut essence
2 - 3 bananas
Method
Combine rice, coconut milk, coconut cream, sugar and water in a large saucepan. Bring to boil, stirring constantly. Simmer for 15 - 20 minutes until most of the water is gone, leaving a thick and creamy mixture surrounding softened rice. Remove for heat. Add the coconut essence and stir well. Mash the bananas and stir through the rice. Serve hot or cold.For variations, try adding a tspn of cinnamon and replacing the coconut essence with vanilla. Replace the banana with apple or sultanas. Or add 1/2 - 1 tspn ground cardamon and forego the fruit altogether.
I can't believe they're vegan cupcakes
Smidgin is off to his first birthday party - other than mine, that is - this week, and I've volunteered to make the cake. Auntie Hotmo has requested a sponge cake for the birthday boy, which, after a successful practice run, I'm sure will work out nicely. One of the guests has dairy and egg allergies, and Smidge doesn't react well to milk either. So my challenge for the week was to come up with a cupcake recipe that's egg and dairy free, without using soy, which is just as likely to trigger a reaction in somebody. Here's what I came up with.
1/2 cup margarine
1/2 cup caster sugar
1 banana, chopped
1/2 tspn vanilla
3/4 cup coconut milk
1 1/2 cups SR flour
1/2 tspn bicarb soda
1 1/2 tspn baking powder
Preheat the oven to 180 degrees Celsius. Beat the margarine and sugar together until light and very fluffy. Meanwhile place the banana in a food processor and puree until creamy. Add to the margarine mix and beat well. Sift together the dry ingredients at least two times, preferably three. Add around a third of the flour mix to the banana mix, and mix well. Follow by a third of the coconut milk and vanilla. Repeat until all milk and flour has been added. Place around a tablespoon of mix into patty pans then bake 15 to 20 minutes until golden brown. Serve with a sprinkle of icing sugar or decorated with vegan "butter" icing.
For a chocolate version, add 2 tablespoons of cocoa to the flour.
Banana Coconut Cupcakes
1/2 cup margarine
1/2 cup caster sugar
1 banana, chopped
1/2 tspn vanilla
3/4 cup coconut milk
1 1/2 cups SR flour
1/2 tspn bicarb soda
1 1/2 tspn baking powder
Method
Preheat the oven to 180 degrees Celsius. Beat the margarine and sugar together until light and very fluffy. Meanwhile place the banana in a food processor and puree until creamy. Add to the margarine mix and beat well. Sift together the dry ingredients at least two times, preferably three. Add around a third of the flour mix to the banana mix, and mix well. Follow by a third of the coconut milk and vanilla. Repeat until all milk and flour has been added. Place around a tablespoon of mix into patty pans then bake 15 to 20 minutes until golden brown. Serve with a sprinkle of icing sugar or decorated with vegan "butter" icing.
For a chocolate version, add 2 tablespoons of cocoa to the flour.
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