Gluten Free/Dairy Free/Egg Free Recipes

We have a few GF/dairy free members so today I have been hunting for recipes :)



from celiac traveller



Apricot Slices

285g dried apricots

180ml water

1 tsp lemon rind

115g dairy free marg (or butter)

1 tbsp molasses (an amazing nutrient rich unrefined sugar syrup)

115g gluten free flour

1 tsp cinnamon

225g buckwheat flakes

55g sunflower seeds



Heat the oven to 200oC



Chop the apricots and place in pan with the water, and heat gently. Simmer on a low heat until most of the water has been absorbed. Add the lemon rind. Either mash or use a hand blender to make a smooth paste. If it's too stiff to spread, add a little more water.



Place the margarine (or butter) and the molasses in a medium sized pan and melt over a low heat.



Take off the heat, and add the flour, cinnamon, flakes, sunflower seeds and two tablespoons of the apricot mixture, and mix by hand until combined (although it will be crumbly).



Spread half of this crumbly mix into an flat baking tray (Swiss roll), and press down firmly. Spread the apricot mixture evenly over this and top it with the remaining crumbly mix. Press well to firm and flatten. If your tray is too big for the amount of crumbly mixture i.e. your first base layer is below say 6mm, then heap the layer up leaving some space at the end of the tray, and shape a neat line with your hands - you can square off the end when you add the final top layer.



Bake the slices for 20-25 minutes until firm and golden brown. Cut into 12 or so squares while warm and allow the slices to cool in the tin.



Gluten free oat bars



100g dried apricots, finely chopped

75g dried mango, finely chopped

100g creamed coconut

200g gluten free porridge oats

2 tbsp vegetable oil



Heat your oven to 180C / 350F / Gas 4. Grease a shallow baking tray with gluten free margarine and line with baking paper.



Put the apricots, mango and coconut into a small pan with 500ml water. Bring to the boil then simmer for 15 minutes until the fruit is soft and the water has absorbed.



Mix the oil into the gluten free oats with your fingertips then mix in the fruit mixture.



Pour into your lined baking tray and press down firmly with the back of a wooden spoon to compact your tasty gluten free oat bars. Bake for 15-20 minutes, or until lightly toasted on top. Leave to cool then cut into bars.



Gluten free, dairy free cheesy sunflower biscuit recipe



50g dairy free margarine

50g sunflower seeds

200g gram flour

200g rice flour

2 tbsp fake parmesan (parmezano)

1 1/2 tsp baking powder

1/2 tsp salt

3 tbsp olive oil

160 ml water



Pre-heat your oven to 180C.



Toast the sunflower seeds on a dry pan until golden brown. Sift the dry ingredients together then make a well in the centre and add the olive oil. Rub into the gluten free flour mix with your fingertips. Then add the margarine and do the same.



Stir the water into the mix until combined then get your hands in there and bring it together into a ball of dough. Flour a surface with rice flour and roll the dough out to about 5mm thick. Stamp out biscuits with a biscuit cutter, recombining the dough and re-rolling until the dough is all biscuitified.



Place your biscuits on a lightly greased baking tray and bake for 25-30 mins, or until those cheesy, non-cheesy dairy free gluten free flavour full biccies are done to perfection. Cool on a rack.



from Australian Woman's Weekly



Egg and Dairy Free Cupcakes



INGREDIENTS





3 cups (450g) self-raising flour

2/3 cup (80g) dairy-free custard powder or 2/3 cup (70g) cocoa powder

1 teaspoon salt

2 cups (440g) caster sugar

2 cups (500ml) water

2/3 cup (160ml) canola oil

1 tablespoon vanilla essence

2 tablespoons lemon juice

decorations, if desired



Glacé icing

3 cups (500g) icing sugar

2 teaspoons dairy-free spread

1/3 cup (80ml) soy milk

food colouring, optional



NOTE: This recipe makes 24 cupcakes.



METHOD



Preheat the oven to moderate (180°C/160°C fan-forced). Line 2 x 12-hole muffin pans with paper cases.



Sift the flour, custard powder and salt into a large bowl; stir in the sugar. Combine the measured water, oil, vanilla and lemon juice in a large jug.



Whisk the water mixture into the flour mixture until smooth. Divide mixture among paper cases. Bake in a moderate oven for about 25 minutes.



For the glacé icing, combine sifted icing sugar, spread and soy milk in a small heatproof bowl. Place over small pan of simmering water, stir until spreadable. Tint with a few drops of food colouring, if desired.



Spread cold cakes with glacé icing and decorate, if desired.



Suitable to freeze. Icing suitable to microwave.



From babble.com



Egg free, Nut free, dairy free choc chip cookies

3/4 cup vegetable oil
1/2 cup dairy free shortening (I bought a non-hydrogenated version at the health food store)
1 cup brown sugar
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
2 2/3 cup all-purpose flour
1 cup semi-sweet chocolate chips (be sure to check the label to be sure it is free of allergens)

1. Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream together oil, shortening, and sugars for four minutes. Add in vanilla. WIth the mixer on low, add in dry ingredients, and mix to combine. With a rubber spatula, stir in chocolate chips.

2. Scoop out dough and shape into balls (if the chocolate chips try to run away, just squish them back in), and flatten slightly. Bake for 12 minutes on an ungreased baking sheet. Remove from oven, and let cool completely on the baking sheet.

Hope this gives you a little starting point.