Dairy Free and Gluten Free Recipes
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Karen Abbey has been a dietitian for over 10 years & Director of Nutrition & Catering Consultancy Pty Ltd (NACC) for 9 years.
Karen has a passion for food services and sharing knowledge which helps people make better food and lifestyle choices.
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For more information or to order a copy of
"And You Thought You Couldn't Eat... Chocolate Cook Book" visit
www.nutcat.com.au
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*Please Note: 'Sweet William', 'Dairy Free' or 'Free From' brands can be used for all recipes |
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225g gluten free sweet biscuits crushed
75g lactose free margarine
2 tablespoons golden syrup
½ cup dates finely chopped
50g coconut
75g sultanas
150g Sweet William* Original Chocolate
- Line an 18cm square shallow cake tin with baking paper ensuring that paper extends over sides
- Put the biscuits in a plastic bag and crush roughly with a rolling pin
- Gently heat the margarine and syrup in a small saucepan until the margarine has melted
- Stir in the crushed biscuits, the dates, coconut and sultanas and mix well
- Spoon into the prepared tin, press flat with the back of a spoon and chill for one hour
- Melt the chocolate in a heatproof microwave container – takes 2 minutes
- Spoon over the mixture, spreading evenly with a knife
- Chill until set
- Life out using the sides of the baking paper and peel away paper
- Cut the crunch into 24 pieces and arrange on a plate
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Cornflake and Choc Chip Cookies |
Makes around 20 biscuits
125g lactose free margarine
2/3 cup sugar
1 teaspoon vanilla essence
1 1/4 cups gluten free self-raising flour, sifted
1 tablespoon lactose free milk
1 1/2 cups gluten free cornflakes
100g of Sweet William* Original Chocolate cut into small pieces
- Preheat oven 180°C
- Cream margarine, sugar and vanilla
- Add sifted flour
- Add milk and stir until a dough forms
- Add the cornflakes and chocolate pieces
- Roll tablespoons of mixture into balls and lightly press onto baking tray
- Cook until golden brown – takes about 12 minutes
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Ginger Chocolate Pudding with Chocolate Custard |
Serves 4
Total preparation time 1 hour
Gluten and Lactose free
Pudding
100g soft margarine (milk free)
100g gluten free plain flour (mixture 3 flours was used - maize, tapioca and rice)
Baking powder (gluten free)
100g caster sugar
2 eggs
25g cocoa powder - sifted
50g of ginger - Buderim ginger thinly sliced and chopped up into tiny pieces
25g Sweet William* Original Chocolate, thinly sliced
Chocolate Custard
2 egg yolks
1 tablespoon caster sugar
1 tablespoon cornflour (Gluten free)
300ml lactose free milk
100g of Sweet William* Original Chocolate
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Method
- Lightly grease 4 individual pudding basins.
- Place margarine and sugar in a bowl and mix until light and fluffy.
- Add one egg at a time mixing well.
- Chop the chocolate and ginger and stir into the mixture.
- Add sifted cocoa and flour and mix until combined.
- Spoon the mixture into the prepared basins and level the tops.
- The mixture should ¾ fill the basins.
- Cover puddings with a piece of foil wrap and using a rubber secure to the pudding basins.
- Steam for 45 minutes, until puddings are cooked and springy to the touch.
- Meanwhile to make custard beat together egg yolks, sugar and cornflour to form a smooth paste.
- Add milk and stir until mixture thickens.
- Remove from the heat, add the chocolate and stir until the chocolate melts.
- Lift the puddings from the steamer, run a knife around the edges of the basins and turn out on to a serving plates.
- Drizzle chocolate custard over and serve with extra thinly sliced ginger.
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Gluten and Lactose Free
Makes around 12-16 pieces
Approx cooking time: 40 minutes
Base
1 ¼ cup plain gluten free flour
½ tsp gluten free baking powder
¼ cup cocoa powder
½ cup caster sugar
1 egg lightly beaten
140g margarine melted (lactose free)
Filling
¼ cup cream (optional)
2 teaspoons vegetable oil
2 cups icing sugar (pure)
Peppermint essence to taste
Topping
200g Sweet William* Original Chocolate
40g margarine (lactose free)
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Method
- To make base-sift flour, baking powder, cocoa into a bowl.
- Add sugar and egg
- Melt margarine and add to dry ingredients and mix through
- Using a slice tin sprayed or lined, spread base evenly over and cook until firm at 180°C.
- In a saucepan combine icing sugar, oil and cream (optional) and heat gently until runny.
- Add drops of peppermint essence to taste.
- Once base is out of oven pour over peppermint mixture and allow to set completely
- For topping put chocolate into a microwave proof dish or jug and heat for about 1 minute or until chocolate is runny.
- Stir in margarine and if chocolate starts to set put back into microwave for 30 seconds to keep hot.
- Spread while hot over peppermint topping.
- Put into fridge to set completely and slice into desired pieces.
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Gluten and Lactose free
Makes about 24
Cooking time 35 minutes
Ingredients
175g plain flour (gluten free)
1 teaspoon baking powder (gluten free)
125g soft margarine (lactose free)
100g brown sugar
½+ teaspoon vanilla essence
1 egg
125g of Sweet William Chocolate (Original or Tangerine)
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Method
- Cream margarine and sugar together
- Add vanilla and egg and beat until combined.
- Roughly chop up chocolate into small pieces
- Add to mixture and combine
- Sift flour and baking powder into mixture and mix until combined
- Using a baking tray take teaspoon size amounts of mixture and lightly press flat
- Cook in an preheated oven at 190°C oven until golden brown.
- Cool on wire rack
- Store in an airtight container.
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Chocolate and Walnut Slice |
Gluten and Lactose free
Prep/Cooking time – 35 minutes
Serves - 36 squares
Ingredients
½ cup chopped dates
½ cup water
100g (2 bars) Sweet William* Original Chocolate – melted
1 cup Plain gluten free flour
1 tsp Baking powder gluten free
½ cup Brown sugar
½ cup Walnuts – chopped
¼ cup Skim milk (lactose free)
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Method
- Bring dates and water to the boil in a saucepan
- Reduce heat
- Simmer until pureed.
- Transfer to a large bowl.
- Add all other ingredients except chocolate
- Break chocolate into pieces and place in a heat proof microwave jug.
- Cook on high for one minute until chocolate is runny
- Blend chocolate into the mixture and mix well.
- Pour into a greased and lined 18 x 28cm slab tin.
- Smooth top
- Bake in a moderate oven (180ºC) for 20 minutes or until firm when touched
- Allow to cool.
- Cut into small squares.
Notes
For this recipe the following mixture of flours were used cornflour (maize starch), rice flour, soy flour, tapioca starch
If not lactose intolerant than normal milk can be used
Karen Abbey
Dietitian
Publisher & Editor Foodservice and Nutrition Journal
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Makes 12
Approx cooking time : 50 minutes
Gluten and Lactose free
1 cup almond meal
1 ½ cup pure icing sugar
½ cup plain gluten free flour from a commercial mix see notes 2 tablespoons cocoa
100g milk chocolate, grated (2 bars plain sweetwilliam chocolate)
5 egg whites
180g milk free margarine
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Method
- Sift combined icing sugar, flour and cocoa into a large bowl.
- Add almond meal, grated chocolate and mix well.
- In a separate bowl, beat egg whites until soft peaks form.
- Melt margarine in the microwave for abut 1 minute.
- Add to dry ingredients and mix to combine.
- Gently fold in egg whites.
- Spoon mixture into lightly-greased or sprayed friend moulds until ¼ full.
- Bake in a hot oven 200ºC for 15-20 minutes or until firm and cooked when tested with a skewer.
- Cool for 5 minutes in pan before transferring to a wire rack to cool completely.
- Store in an airtight container.
- To serve dust with icing sugar or serve with strawberries and cream.
Notes
For this recipe the following mixture of flours were used cornflour (maize starch, rice flour, soy flour, tapioca starch)
This is an excellent recipe for using up frozen egg whites
If not lactose intolerant than normal butter or margarine can be used.
Pure icing sugar does not contain gluten – whereas icing sugar mixtures can.
Karen Abbey
Dietitian
Publisher & Editor Foodservice and Nutrition Journal
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Gluten and lactose free
Pre/Cooking time: 35 minutes
125g margarine (lactose free)
¼ cup brown sugar
1 cup peanut butter
1 egg
1 cup flour (gluten free 4 mix flour)
1 teaspoon baking powder (gluten free)
150g Sweetwilliam plain chocolate (3 bars) melted
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Method
- Melt butter, brown sugar and peanut butter in a saucepan large enough to mix all the ingredients.
- Add egg and beat with a wooden spoon to combine.
- Sift flour and baking powder into the saucepan.
- Mix well until combined.
- Pour into an 18 x 28cm slice tin.
- Bake at 180ºC for 20 minutes.
- When cold, ice with mwelted chocolate.
- To melt chocolate break into pieces and using a microwave proof glass jug heat on high for approx 1 minute.
Gluten free flour is a mixture of four flours (soy, rice, cornflour and tapioca)
No lactose intolerance normal butter or margarine can be used.
To reduce the sugar content peanut butter can be purchased with no added sugar.
Karen Abbey
Dietitian
Publisher & Editor Foodservice and Nutrition Journal |
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Almond Meringue Chocolate Dessert |
Gluten Free
Serves 6-8
100g caster sugar
300ml whipping cream
500ml natural yogurt
2 large meringues (crushed)
200g Roasted Almond Sweet William chocolate (finely chopped)
½ cup flaked almonds toasted to decorate
Extra almond or plain chocolate to decorate
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Method
- Place yogurt and sugar into a mixing bowl.
- Roughly chop chocolate and place in bowl with yogurt.
- Whip cream until thick.
- Roughly chop up meringues.
- Add whipped cream and meringues to the yogurt mixture.
- Spoon mixture into glass serving dishes and freeze.
- Decorate with some flaked almonds toasted and chocolate roughly chopped.
Karen Abbey
Dietitian
Publisher & Editor Foodservice and Nutrition Journal |
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Chocolate Coated Meringues |
Gluten and lactose free
4 egg whites
225g caster sugar
1 tsp cornflour (gluten free)
2 bars (100g) Original Sweet William Chocolate
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Method
- Beat egg whites until stiff.
- Add caster sugar and cornflour and beat until caster sugar is dissolved and the meringue mixture is stiff and glossy. Add sugar a little at a time to make this step easier.
- Using a piping bag and a 1 cm nozzle pipe rosettes or mounds on a lined baking tray.
- Cook in preheated oven 140ºC for one hour and then turn off oven and leave for another hour. To allow meringues to dry out.
- Take two bars (100g) Original Sweet William chocolate and melt in a glass bowl on high for one minute in a microwave.
- Using a pastry brush coat meringues with chocolate and set aside to harden chocolate.
Karen Abbey
Dietitian
Publisher & Editor Foodservice and Nutrition Journal |
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Gluten and lactose free
Makes about 20 rosettes
4 egg whites
225g caster sugar
1 tsp cornflour (Gluten free)
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Method
- Beat egg whites until stiff.
- Add caster sugar and cornflour and beat until caster sugar is dissolved and the meringue mixture is stiff and glossy. Add a little at a time.
- Using a piping bag and a 1 cm nozzle pipe rosettes or mounds on a lined baking tray.
- Cook in preheated oven 140ºC for one hour and then turn off oven and leave for another hour to dry out.
Karen Abbey
Dietitian
Publisher & Editor Foodservice and Nutrition Journal |
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Sydney, Australia
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