Dairy and Wheat free Fruit Crumble
Adapted from Appetite for Life - Participant Notes, Community and Public Health 2009
Any canned, stewed or bottled fruit
1 1/2 cups quick rolled oats
1/2 cup Chickpea flour
1 teaspoon cinnamon
1/4 cup raw sugar
1/4 cup chopped walnuts
around 1/4 cup rice milk (only a fraction more if needed otherwise the topping will be too moist)
- Drain fruit well and place into the baking dish. Set this aside for now.
- In another bowl mix all the dry ingredients together.
- Slowly add the rice milk so that the mixture binds a little.
- Cover the fruit with the mixture and bake at 180C for around 20 minutes.
- Serve with Yoghurt and ENJOY.
Quick and Easy Dairy Free Carrot Cake
3/4 cup rice bran oil or similar
1/2 cup brown sugar
2 eggs
1 cup flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups grated carrot
1/4 - 1/2 cups chopped walnuts
1/2 sultanas
- Beat oil, sugar and eggs in a large bowl.
- Add flour baking soda, baking powder and cinnamon and mix well.
- Add carrot, walnuts and sultanas.
- Pour into a greased tin and bake at 180C for about 45 mins or until the centre of hte cake springs back when pressed and a skewer comes out clean.
- Cool for 5 mins before turning out.
Sugar Free/Dairy Free Ice Cream
6 tablespoons liquid honey
3 very ripe bananas (mashed)
1 can coconut cream (440 gm)
- Separate the eggs and beat the whites until stiff peaks are formed.
- Add 1/2 of the honey to whites and beat until glossy.
- Beat egg yolks and other half of honey until pale in a separate bowl.
- Fold the two egg mixtures together in one bowl
- Beat bananas and coconut in the mixer
- Gently fold everything together until mixed. You want to leave as much air in it as possible.
- Pour into a freezer proof container and pop in the freezer.
- After a few hours get the mixture out to gently mix again as the coconut cream tends to settle.
2 Tablespoons of runny honey
1 teaspoon vanilla essence
300ml cream
- Separate the eggs and beat the whites until stiff peaks are formed.
- Add 1Tablespoon of honey to whites and beat until glossy.
- Beat egg yolks and other half of honey (1 Tablespoon) until pale in a separate bowl.
- Fold the two egg mixtures together in one bowl
- Beat cream in a separate bowl.
- Gently fold everything together until mixed. You want to leave as much air in it as possible.
- Pour into a freezer proof container and pop in the freezer.
1 part Baking Soda
1 part Arrowroot
- Mix together well in a jar (not filling up to the top) and give a good shake.
1/3 cup Barley flour
1/3 cup Millet flour and cornflour mixture (about 1Tablespoon)
3/4 cup Rice milk
1 teaspoon Baking Powder
1 egg
- Mix all ingredients in a bowl.
- Using a non stick frying pan on a low heat, spoon in 4 piles of mixture (4 pikelets)
- When the pikelets begin to form air bubbles on the top turn them over
- Brown other side, remove and repeat steps 1-3 until mixture in finished.
1/4 cup oil
2 cups flour (w/meal or white)
1 teaspoon soda
1 cup chopped nuts, raisins, coconut or chocolate chips (optional)
- Mash banana and add the oil, mixing well.
- Sift in flour and soda, mixing until flour is well blended.
- Put into well greased muffin tins or a lined loaf tin.
- Bake at 180C (360F) until toothpick comes out clean and top is golden. You will smell when it is ready - about 15mins for muffins and 40mins for loaf.
2 Tablespoons liquid honey
2 teaspoons wholegrain mustard
2 eggs
1/4 cup Apple Cider Vinegar
Slowly mix in vinegar
Cook on a low heat until thicken, stirring constantly with a fork.
Pour into a jug, cool and refrigerate before serving.
1.5 cups water
1 cup brown rice flour
0.5 cup dessicated coconut
0.5 cup rice bran oil
2 ripe bananas
2 eggs
1 teaspoon mixed spice
0.25 teaspoon ground cloves
0.25 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
- Remove dates from heat and add oil. Mix until fairly well blended
- Mash bananas and add them into the dates along with the eggs. Mix until they are all really well blend and combined
- In a separate bowl sift in the flour, spices, baking powder and baking soda. Add in coconut.
- Make a 'well' in the middle of the dry ingredients and pour the wet date mixture into this.
- Mix until well blended, ensuring that all the flour is mixed in.
- Pour into an oiled (and lined if you wish) tin
- Bake at 180 Celsius for 50-60 minutes or until 'cake tester' comes out clean.
- Cool fully before cutting.
1 pear
1 lemon
fresh ginger (amount depends on your taste)
1.25 Cups oats
0.5 cups brown rice flour
2 teaspoons honey
2 teaspoons molasses
0.75 cups rice bran oil
2 egg whites
small amount of raw sugar (optional)
- Mix oats, flour, honey, molasses and oil in a separate bowl.
- Once fruit cooked place it into an oven proof dish
- Put crumble mixture on top. Do not press down
- Back at 180 Celsius for 20 mins or until golden. Remove and cool
- Beat two egg whites until stiff. Add sugar (optional) and beat again until stiff and glossy.
- Use egg whites as you would ice cream and serve with crumble.
