One Bowl Allergy Free | Book
One Bowl Allergy Free
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25.01.2022 Hope everyone is having a great weekend!! Here's a new recipe I though you might like which should help with filling the kids lunchboxes now that holidays are nearly over. Or just great as a morning or afternoon tea treat....very popular at my place and of course easy and allergy-free.....enjoy!! Homemade Muesli Bars Dry:... 2 cups rolled oats cup pepitas (or combo of any other seeds like sunflower seeds) cup choc chips (dairy-free, nut-free) 1 teaspoons cinnamon Wet: cup apple sauce 1/3 cup maple syrup 1 teaspoon vanilla extract 1. Preheat oven to 180 degrees celcius. 2. Mix all the dry ingredients in one bowl. 3. Mix all the wet ingredients in another bowl. 4. Add wet ingredients to dry ingredients and mix well. 5. Line a 20cm square baking tray with baking paper. 6. Press the mixture into the baking tray really firmly, pressing down with the back of a metal spoon. 7. Bake in the oven 25-30 minutes or until the top starts to go golden brown. 8. Let cool in pan completely before cutting into squares. 9. Store in an airtight container in the fridge for up to 2 weeks or these can be frozen for longer storage.
23.01.2022 With Easter approaching, I thought you might like to see my allergy-free Hot Cross Bun recipe again. These are a really easy and delicious alternative to the traditional variety. The sultanas can be substituted with any combination of fruit, mixed peel or even dairy free choc chips. Best made on day of serving or heat slightly in microwave to freshen up on subsequent days. HOT CROSS BUNS (DAIRY FREE, EGG FREE) 2 cups SR flour... cup Nuttelex, straight from fridge 1 teaspoons cinnamon cup sultanas (or other dried fruit) 3 tablespoons honey cup soy milk (or other non-dairy milk) Crosses: cup flour cup water Glaze: 2 tablespoons smooth jam Preheat oven to 190C and grease or line slice tray with baking paper. 1. Place flour in a large mixing bowl. Rub small pieces of Nuttelex into flour with fingertips until it resembles fine breadcrumbs. 2. Add cinnamon and dried fruit and combine well. 3. Make a well in centre of mix and pour in honey and milk. 4. Use a round bladed knife to mix together using a cutting motion to make a soft dough. 5. Once the mix holds together, turn out onto a lightly floured surface and gently knead until smooth. 6. Divide mixture in half and make six evenly shaped dough balls from each half. Place rounded balls side by side in prepared tray. 7. Pipe crosses on top of buns (I find a snap lock bag easiest to do this) and bake for 20-30 minutes or until golden and buns sound hollow when tapped. 8.To make glaze, place jam in a heatproof mug and microwave for about 20 seconds on high to make warm and spreadable. Brush tops of hot cooked buns with glaze and cool slightly before eating. Hope you enjoy these as much as my kids did this morning for breakfast!!
22.01.2022 I love coming up with healthier allergy-free recipes and with some cool weather this week, I had a craving for something wholesome and delicious. So here's one I'd like to share......my allergy-free Wholemeal Date and Banana muffins. They were sooooo yum. Hope you enjoy making them as much as my kids and I enjoyed creating and eating them! Wholemeal Date and Banana Muffins 1.5 cups wholemeal SR flour... 250g medjool dates, pips removed and roughly chopped 1 cup boiling water 1 tsp bicarb soda 1/3 cup light tasting oil (coconut oil, light olive oil or other light oil) 1/2 cup mashed banana (approx 2 small bananas) 2 tablespoons maple syrup 1. Preheat oven to 180 degrees conventional (170 degrees f/forced) and line 12 hole muffin tray with paper cases. 2. Put dates in a bowl, pour boiling water over dates and stir in bicarb soda. Leave to soften for about 15 minutes. 3. Add oil, banana and maple syrup to softened date/water mixture. 4. Put flour in a mixing bowl, make a well in centre and add wet ingredients. 5. Spoon into prepared muffin pan. 6. Bake for 20 minutes or until a skewer inserted into muffin comes out clean. Cool in tray for 5 minutes before turning out onto wire rack to cool. Enjoy !!
09.01.2022 I've been a little quiet due to moving house these last few weeks....what an ordeal moving is! Finally I have an actual "study" to work in (instead of the dining table) and I'm looking forward to testing out the oven. Might actually get to finishing that next book.....Hope everyone is enjoying some yummy comfort baking over these cold wintery days!
07.01.2022 A big hello to all my One bowl allergy free cookbook friends!! I’m very happy to report that I’ve been back in the kitchen testing and creating some lovely new recipes for everyone to try. Many of the new ones have a healthier slant with wholesome ingredients and minimal sugar. All are super easy of course and nut/dairy/egg free. If everything goes to plan, a new cookbook will be in the pipeline over the coming months!! Below is a delicious recipe I'd like to share which... certainly passed the taste test with my kids. We used raspberries in our batch but have also made with blueberries and strawberries. Baked Berry and Oat Muffins Dry ingredients: 2 cups rolled oats cup shredded coconut Wet ingredients: 2 bananas (mashed) 2 tablespoons coconut oil (melted, or other light oil eg. vege/canola) 2 tablespoons maple syrup 2 tablespoons soy milk (or other milk eg. rice/oat) 1 cup berries, fresh or frozen (blueberries, raspberries etc) 1. Preheat oven to 180 degrees celcius (fan forced). 2. Mix all the dry ingredients in one bowl. 3. Mix all the wet ingredients in another bowl. 4. Add wet ingredients to dry ingredients 5. Line 12 hole muffin pan with paper cases and divide mixture evenly. 6. Bake in the oven for around 25-30 minutes or until muffins are starting to brown on top. 7. Leave to cool in tray about 10 minutes before placing on wire rack to cool completely. Muffins become firm as they cool. Hope you enjoy and I'll be back with more recipes soon.....Linda xxx
