Dairy Free Butter Chicken |Coconut free

This dairy free and coconut free butter chicken is one that the whole family can enjoy. When we were coconut free I missed curry so much, I spent a lot of time trying to create something that was just as delicious as the cream or coconut laden version, that was family friendly as well. At the time I made this we were dairy free, coconut free and cashew free (among other things) and it was so hard to find recipes that could resemble anything creamy without any of those ingredients. It’s safe to say that iv’e nailed this one. No dairy or coconut required as the cauliflower helps to achieve that creamy texture. It’s fragrant, smooth and delicious.

Anyone else struggle to get veggies into the kids at dinner every night? Eight veggies crammed in and disguised as butter chicken in here! This one is solving all sorts of problems! 

The lemon juice

If you don’t have lemon juice on hand, you can replace that with a teaspoon of apple cider vinegar. 

Veggies out of season?

Here in New Zealand when veggies go out of season, you either need to take a second mortgage to pay for them, or they are just straight up not available. Seeing as i’m also budget conscious I’ve adapted to do without certain veggies when they are out of season:

Zucchini – replace with another ¼ of a cauliflower. 

Tomatoes – replace with another ½ cup tomato passata / puree. 

If you would like a delicious gluten, dairy, soy, egg, nut, yeast, grain and coconut free (instant!) naan bread recipe to go with this, you can find that here. 

I love to hear when you make my recipes, don’t forget to tag me on Facebook and Instagram

Butter Chicken – Dairy Free, Coconut Free

This butter chicken recipe is not only dairy free and coconut free, its also free from gluten, eggs, nuts and made predominantly of vegetables, that your family will have no idea are in there!

Ingredients

The Spice Mix

  • 2 teaspoons Cumin
  • 2 teaspoons Garam masala
  • 2 teaspoons Paprika
  • 2 teaspoons Ginger
  • 2 teaspoons Turmeric
  • 2 teaspoons sea salt
  • 1 teaspoon pepper

The sauce

  • ¼ large cauliflower or 1/2 a large
  • 2 small carrots or one large
  • 1 large zucchini
  • 1 red capsicum
  • 1 small onion
  • 3 large cloves garlic (about 2 Tablespoons)
  • 3 mushrooms
  • 2 tomatoes
  • 1 cup water or broth
  • ½ cup tomato passata or purée
  • ¼ cup lemon juice
  • 500 – 700 g boneless chicken breast or thigh.
  • Chilli to taste

Instructions

  • Measure out all your spices into a small bowl and set aside. Half will go in your sauce and the other half will coat the chicken.
  • Cut up the veg into rough pieces, the carrot needs to be the smallest as that takes the longest to cook. Add them to a pot with a swig of olive oil and gently sauté. Add Half of the spice mix and sauté for a few minutes until everything is coated and it smells fragrant. Add the water / stock and cover for ten minutes or until all the veggies are cooked through. (See notes for pressure cooker instructions).
  • While it's cooking, cut up the chicken into 1cm slices, all of similar size and coat with the remaining spice mix. Set aside to marinate, until the sauce is done.
  • When the veggies are cooked add them with the cooking water to a blender. Make sure you leave the top open where you would feed things into for the steam to escape or the hot pressure might build up and you will be cleaning butter chicken off your walls! I usually cover the top with a tea towel as I'm blending so none escapes. Blend it all together until the sauce is thick and smooth. Add the tomato passata / purée & lemon juice and mix through. Taste and season with salt and pepper as needed. If it seems quite sharp or bitter, it may need more salt.
  • Now you can either put the sauce aside in the fridge and let the chicken marinate further until dinner time (I usually prepare the sauce earlier and then cook the chicken in the sauce at dinner time). Or you can add the sauce back to the pot, gently heat and add your chicken to cook in the sauce. It’s a thick mixture and sometimes thick molten bubbles can erupt from your pot, I tend to cover the pot and keep the heat low, so I don’t have molten butter chicken bubbles erupt in my face! Check every five mins and remove from the heat when the chicken is all cooked through.
  • Serve with your choice of rice (basmati, jasmine, white, brown, cauliflower) and if you have more time (said no Mum, ever 😆) you can make my naan bread to go with them.  I add chilli oil or flakes / powder to the adult dishes after serving and leave mild for the kids. We dont want to risk any complaints at this point!
  • Now watch your family inhale their invisible veggies and ask for seconds!

Notes

To make the sauce in a pressure cooker, simply roughly chop all the veggies into page chunks, add to your pot with half the spice mix, and the water, and set to pressure cook for 7-10 minutes. Then Follow the rest of the instructions as above. 

Double Chocolate Caramel Slice

Free from Dairy, soy, wheat, eggs, coconut, refined sugar & options for gluten & nut free. 

Ingredients

1/2 cup oil (olive oil, melted coconut oil, or butter)
½ cup sweetener (rice malt syrup, maple syrup or honey)
1 T vanilla extract
½ teaspoon baking soda
1 cup mixed seeds (I used sunflower & pumpkin) finely ground up in a food processor or blender. Almond meal will work if no need for nut free.
1 1/2 cup gluten free flour (or whatever you use – gf blend, spelt, whole-wheat, buckwheat)
1/2 cup cocoa or raw cacao
1/2 cup rolled oats (the quick cook kind – or give them a quick buzz in the blender to break them down ) or quinoa flakes for gluten free.

Caramel
7 fresh medjool dates or 1 cup small dried dates
1/2 cup water + 3/4 cup warm water.

what to do

Preheat oven to 180 deg c.

Date caramel:

Boil the dates in 1/2 cup water to soften until all the water is evaporated.

Add them to a blender or food processor with 3/4 cup water. If you use a food processor you might only need 1/2 to 1/4 cup water. Blend until smooth. Return to the pot and stir over med heat for five or so minutes or until the mixture is super thick and sticky.

Slice:

Measure all the dry ingredients into a bowl then add the wet ingredients and mix to combine.

Divide the mixture in half. Press half into the bottom of your baking tin.

Spread your date caramel on top, but not quite to the edges.

Now roll out (or press with your hands) the other half of the chocolate mix between two sheets of baking paper into a thick slab just smaller than the shape and size of your tin.

Take the top sheet off and pick up the slab and flip it down on top of the caramel layer. Gently press out to the edges which should also squish the caramel to the edges.

Pop in the middle of the oven to bake for 25 minutes.

While its cooking make the chocolate icing for the top.

Remove from the oven and let it cool in the tin (can even chuck the whole tin in the fridge or freezer) **IMPORTANT** – this step is vital, or your slice might crumble! Make sure it’s properly cooled before removing from the tin. Then ice with either homemade chocolate, melted dark chocolate, ganache or your preferred icing. You might like to base this on whether it will be travelling in a lunchbox and is at risk of melting. Slice and Keep in fridge or freezer. This can be eaten straight from the freezer. I freeze then put in lunchboxes frozen in the morning. Ashton recons it’s good at morning tea (hasn’t made it past morning tea yet 😆) with a cool pack and in an insulated lunch bag. And that’s with my chocolate recipe (made with cocoa butter) for the icing.

Chocolate cake – allergy friendly, indulgent & healthy

Well, as healthy as the word goes with cake! Better than many options and yay this one is coconut free!

Having three kids means not only three birthday cakes a year, but I also have to make cake every time someone else has a birthday celebration so my lot don’t have to miss out. My usual go to cake has coconut oil and coconut flour which I can’t have this year because I’m breastfeeding our baby with a coconut allergy. I love the wacky cake recipe for its allergy friendliness using gluten free flour. Not so much all the sugar though. And quite frankly I feel like I’ve made about ten wacky cakes this last year due to ease and it being a fairly fail safe and crowd pleasing cake. But for Hazel’s first birthday this year I wanted to make her a cake with a little less sugar and a little more goodness.

So here came this recipe, gluten free, dairy free, soy free (though the chocolate I use in the ganache does contain soy lethicin, which we are ok with), nut free, egg free, coconut free, refined sugar free and contains vegetables. Now that’s a cake I’m happy for miss 12 months to scoff. And me, I was also happy to scoff this cake. It was truely delicious. It freezes well, so you can make ahead. I doubled the mixture and divided it into three, to make a three layer cake.

Ingredients

1/2 c cocoa or cacao powder
1c gluten free flour (I used Edmonds gf plain flour)
2 Tb psyllium husk (most supermarkets stock this in the health food section)
2 tsp baking soda + 1 tsp cream of tartar (OR 2 tsp baking powder)

2 c Kumara (purple skin) or carrot finely grated
1/2 c maple syrup (or make a syrup with 1/2 cup sugar + 1/3 cup boiling water, then cooled)
1/2 c water
1/2 c oil (I used light olive oil)
1 t vanilla extract

what to do

Preheat oven to 160 deg fan forced (180 deg regular).

Measure out the wet ingredients + grated veg and add them to a bowl. Sift over all the dry ingredients and mix together. Let it sit for a couple minutes while you grease your cake pan, it will thicken as it sits. Pour into very well greased or lined cake tin (recommend a spring form tin).

Cook for approximately 35 minutes or until a skewer inserted in the middle comes out clean. And it feels the same to touch in the middle as it does round the sides.

Cake notes:

If doubling the mix and dividing into three cakes, cook each cake for 20 minutes.

I make a chocolate ganache using two blocks of Whittaker’s dark chocolate, melted with 3/4 cup of almond milk and spread this between the layers with refined sugar free raspberry jam and also used the ganache to coat the outside of the cake to make it smooth for the white fondant icing over the top.

To make this cake, after I assembled with the ganache, I rolled out ready made white fondant icing and placed it over the top of the whole cake. I made two plaits with the remains and curved them into a circle on the top. Then added the fresh berries just before serving.

I assembled the cake and ganache then froze the whole cake overnight before adding the white icing on the day, then let it to sit out and thaw until later in the day.

Allergies, Trauma and baked beans

When I was in my second year at university someone brought us this huge tin of baked beans. It was beyond massive, 3kg or something of baked beans in this colossal tin. It was so big no one wanted to open it. It had so many baked beans in it, once the tin was open, no one knew what we would do with them, how we would eat them, or how we would organise and store them. So the tin sat unopened in the cupboard of our grubby Wellington flat. It was carefully tucked away and it didn’t bother anyone, sitting nicely in storage for the duration of the year.

Recently I thought back to this tin of baked beans, and to what might have happened if we decided to open the tin. Now, after some recent events, I think I might know how that may have unfolded.

As many parents of children with allergies will agree, that this diagnosis comes with some degree of trauma. Whether this is a traumatic flash back to a horrible allergic reaction – witnessing instant hives & swelling take over your child’s body or face, vomiting repeatedly until limp and lethargic, a trip to the hospital while breaking the speed limit, or worse yet in an ambulance or helicopter! Or sometimes it’s a flashback to moments in time – weeks of rubbing creams on inflamed, red itchy skin and soothing a child who lives constantly in pain, on the inside, or outside. While we are living in these moments our bodies go into fight or flight, we just want to get through each minute, or each day.

But when the dust settles down, what do we do? Some of us breakdown, worn thin by the event we finally crumble and find an outlet for the shock, worry, anxiety and trauma. Some express their worry, or grief in the only ways they know how. Some feel gratitude and relief.

But what happens when you live in a state of angst and worry for weeks, or months, or years? As many parents of allergy sufferers do, because often, advocating for these kids isn’t a one time event. Some probably find a regular outlet, a safe person or group to express or share, family to fall on. Some might seek professional help, counselling. Some might delve into self care to negate all the time and energy spent on traumatic events. And some, cant face up to those emotions right now, so they take their experiences, cram them into the worlds biggest can of baked beans and pop them away in the back of the cupboard.

Except there’s one problem. As I mentioned earlier, when when the neglected tin is suddenly discovered, sometime later, no one wants to open the baked bean monstrosity, because if you open such a big tin all at one time you are going to need a fuck load of friends to share it with! And in this day and age we just don’t seem to have ten mates turn up, all on the same day, ready to help us eat a massive portion of baked beans, even if they don’t like them, or weren’t prepared for them before they arrived.

I ‘spose you can probably guess how I dealt with the years of food allergy angst we experienced with Felix. Except the crazy thing is, I didn’t even realise that I tucked those feeling up for safe keeping, because when I popped them away, I replaced them with gratitude, greatfulness and happiness that our journey was making so many positive leaps. I had tucked the tin of baked beans so far back that there was heaps of room in front so I filled the space close to the door with everything great about life, despite all our struggles. And then, there was no place for grief, anxiety or sadness, they made the cupboard messy so they got pushed to the back. (Can anyone else’s linen cupboard relate to this!?) Ive noticed that, as humans, we have come to quite like the look of order and organisation and not so much a big pile of mess out for days or weeks, while we make spaces and sort it back into its places properly.

So, at some point all the well organised feelings at the front of the cupboard are all being used, usually during big changes or life events. Kind of like when you have a new baby. You might find the linen cupboard bare at times as you find time to adjust to life and catch up on all the washing. You also might find your emotional cupboard a little scarce as you pour everything you have into late nights, little sleep, and caring for a little being 24 hours around the clock. In fact, this year when we had our third baby, the cupboard got pretty bare and the old, somewhat rusty can of baked beans sat exposed, naked and glaring out.

At some point, each of us will experience a repeat of some of the events and feelings tucked away in the baked beans can. For me, it was a replay of baby rashes and eczema after something I’d eaten. Even though it was no where near as severe as with Felix it felt like ripping a plaster off an old wound that just won’t heal. When you haven’t properly put the past away, you spiral straight back into the feelings of distress and fear, of hopelessness and knowing the journey that we have to travel all over again. The feelings are tripled, and compounded, even though you are now equipped with experience and knowledge. It doesn’t feel very helpful because there is a huge mess you made two years ago piled underneath all the linen that fell out of the cupboard just now.

While I was very tempted to leave it be, I decided it’s time to open the (metaphorical) can of baked beans. I don’t even like baked beans, not to mention some of them aren’t even gluten free! Anyway they spilled out all over the floor, like everywhere, overflowed and made a huge mess that I wasn’t really prepared for. Each bean is smothered in bitter memories and unpleasant emotions that got sealed up inside and here I am amongst the huge mess trying to find a way to tidy it up. Some days I make a good dent and manage to file away some of the mess nicely and other days the tin tips over and makes a bigger mess than there was before.

The lesson here is, when they are happening (or soon after) feel all the feels. ALL the the feelings, even the real shit ones. Don’t be a Harry the Hero and soldier on. I should have let myself break down and ugly cry, and taken more time to acknowledge that yes, while I was grateful things weren’t worse, they were actually pretty shit. And that’s ok, because life is a bit shit sometimes. If it was good all the time then that would be boring and we probably wouldn’t learn any deep lessons or gain better morals and values. I was so busy trying to live life like an inspirational quote, I forgot to realise that it’s ok to be sad about all this.

I just know that there must be others out there, other parents who have experienced a traumatic situation, which may or may not have been to do with their children’s allergies, that have probably done what I’ve done and shoved their feelings in a great big tin. Perhaps you are yet to discover them, perhaps you have and you totally understand where I’m coming from right now (I’d love to hear how you tidied up the mess?) or maybe you are in the middle of the discovery of stale old feelings and ripping plasters from open wounds. Or perhaps you are in the eye of the storm, and I might have just prevented you from dealing with these feelings in three years time, instead of embracing them, right now.

Wherever you’re at, or however you relate just know that you are not alone. It’s ok, ideal even, to feel sad, grief, ripped off, exposed, traumatised. It’s ok to not be strong – sometimes being strong is allowing yourself to hurt and feel pain. And then to seek out support, or let others give you hand to get back up. Be kind to yourself while you sort your feelings out and take time to sort through them and file them away in the best place you can manage. Before continuing on your kick ass way. Now, if you excuse me, I’m off to follow my own advice.

**If you are like me and writing provides a good outlet for expressing and organising your feelings, I’d love to hear your story. I’m thinking of opening a page on my blog, a place for you to share your story to help and inspire others, and let them know that there is hope on the other side.

Egg Free Mayo

Ingredients

3/4 cup olive oil (light olive oil works best)
2 T Dijon mustard
1 T lemon juice
1/4 cup chickpea brine (yep the stuff you usually tip down the sink from your can of chickpeas!)
1/2 tsp salt

what to do

Put all the ingredients in a narrow blender (or tall narrow container if using a stick blender). If your blender has a wide jug it may not work, and you may need a stick blender or NutriBullet type blender, my vitamix works fine.

Blend starting slowly, then increasing speed slightly, until it is thick and creamy, usually about a minute. Store in a glass jar in the fridge for a week. It will thicken slightly more after refrigeration.

This recipe can be temperamental to work with, and even with exact measured ingredients can sometimes end up with two completely different textured mayos! I suspect maybe the temperature and exact measurements might play a part. If it’s not thickening up, adding a scant 1/4 cup wholegrain mustard turns it into a really delicious tangy mayo, add then blend until thick. Often now I will add wholegrain mustard from the start (and omit the Dijon mustard) because I like the flavour.

Mac and Cheese – Gluten free, dairy free, soy free, yeast free, egg free, nut free

Paula’s Mac n Cheese!

Over on facebook I said I wanted to help you guys, to do a meal make over by creating a dish of your choice and make it fit your dietary requirements. This Mac n Cheese Requested by Paula, proved to be quite popular, so i thought id better put it on the blog for easy reference. Mac n Cheese – free from gluten, dairy, nightshades, yeast, (no nutritional yeast or dairy free cheese) low histamine and also free from soy, eggs, nuts, coconut and packed with veggies.

I made the recipe and tested it on my family. I made a huge pot and there was not a scrap leftover. So I’ll take that as a big thumbs up!

Feeds 4 hungry people

Ingredients

You need:
3 zucchini, peeled & diced
1/2 cauliflower – chopped
1 carrot – grated
2 T fresh garlic
3 rashers bacon
1 cup chicken broth
1/4 cup olive oil
1 tsp smoked paprika (omit for nightshade free)
1 tsp garlic powder
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper (ideally white pepper but any is fine)
Juice of one big lemon

What to do

Fry off the bacon and garlic, then add all the other ingredients, except the lemon, and cover.

Simmer over medium heat with lid on until the veggies are tender. Add the lemon juice and blend up the mixture until smooth.

Stir through 250 – 300g cooked gluten free macaroni and serve with crispy bacon and fresh cracked black pepper.

Thai chicken curry in a bowl with carrots, broccoli, garnished with fresh coriander, red chilli, next to a grey plate with a dome of white rice and chopsticks

Thai Chicken Curry – Quicker Than Take-Aways

This Thai curry is sooooo quick and easy, it’s faster to make than it is to order take out. A bonus is that it’s free from dairy, soy, wheat, gluten, eggs, nuts and tomato.

Serves 5, probably with leftovers.

Ingredients

Packet of Thai red (or green) curry paste (become a label reading detective – I’ve found the very best ones with no vegetable oils (often means soy) come from Asian grocers or fruit and vege shops.

500g chicken or fish
2 cans coconut cream + 1 extra can if you have kids who don’t like spicy food (yep, Ashton, I’m looking at you)
500 – 700 g of frozen veggies of your choice, Or chopped fresh veggies like carrot, capsicum, zucchini, broccoli, cauliflower and pumpkin
Splash of oil

What to do

Put your splash of oil in a large wok or pot / pan that’s going to be roomy enough for a great big curry.

Follow the instructions on the packet of curry paste as to how much to use. Sometimes the super authentic ones don’t have instructions – in which case I use two scant tablespoons, but could start with one and add more later. It’s easier to add spice than to take it away!

Heat your oil and curry paste over a low – med heat until fragrant. Chop the meat into thin slices. Add the meat*, veggies and one can coconut cream to the paste. Simmer gently for ten mins until everything is cooked through. Add the other can coconut cream and heat through.

*If using fresh veggies, add these first, after the paste, cook gently with the lid on for 10 minutes before adding the coconut cream, and then the meat.

Wallah, done!

Serve with rice and garnish with coriander if your feelin fancy.

For the boys, who don’t like a really spicy curry, I laddle out a couple spoons of chicken and veggies and mix with half a tin of coconut cream for them in a separate bowl. So they have meat, veggies and coconut cream with a hint of red curry.

If you find you’d like more spice or flavour in a small pan you can sauté more curry paste with oil, then add it to the main curry. It’s important to cook it first to help release the flavours.

Some curry paste instructions recommend you add some sugar and soy sauce or fish sauce to your curry near the end. I usually use 2 t coconut sugar and either 1 T fish sauce or coconut aminos for soy free.

Lasagne

Lasagne is a family favourite, but usually lends itself to a little more time in the kitchen due to making the mince, the cheese sauce, and cooking the veggies to go in it. So for us it’s perfect for a Sunday to make up a huge 8+ serve dish for a couple nights or some portions for dinner and the freezer. If you don’t want to make such a big batch, then you could halve the recipe.

Serves 8

Ingredients

The mince
1kg beef or lamb mince (or a combo)
1 700ml jar tomato Passata
2 large carrots
2 courgette or parsnip
6 cloves garlic
2 T basil
2 T oregano
Salt & pepper to taste

The dairy free cheese sauce
Half head cauliflower
1 med potato
1 leek or onion
2-3 rashers bacon
2 cloves garlic
1/2 cup of dairy free cheese, grated or 1 T nutritional yeast
1 cup broth
1 tsp salt
1/2 tsp smoked paprika
1 tsp garlic powder
Juice of half a lemon

1 pack gluten free lasange sheets or eggplant or zucchini sliced lengthways

To assemble (optional)
1 large kumara, 1 large potato and a wedge of pumpkin – sliced into 1cm thick slices and roasted,
A bunch of finely sliced greens (silverbeet, kale or spinach)

What to do

Preheat the oven to 180c fanbake.

the mince:

sautée garlic and veggies in oil. Add the mince and brown, then add the herbs. Add the passata and simmer everything on low heat for 20 mins.

While the mince is cooking, if you are using, slice up the potato, kumara and pumpkin and put in the oven to roast.

The cheese sauce:

Fry the garlic, onions and bacon in a saucepan for a couple mins. Add the rest of the ingredients except the cheese and simmer on med heat until the veggies are tender. When they are tender pour into the blender and blend until smooth. Add the cheese and blend again.

To assemble:

layer the roasted veggie slices on the bottom of your lasange dish. Top with some mince, greens,  cheese sauce and your lasange sheets or zucchini / eggplant. You need to reserve enough cheese sauce to cover the whole top layer of lasange at the end. Add another layer of mince, greens, cheese sauce, lasange sheet. I’m usually all out of mince by now, but if you have enough then continue for a third layer. Cover the final layer of lasange with cheese sauce. And if you like, sprinkle with grated dairy free cheese.

Bake in the bottom shelf of the oven for about 40 minutes, after then, if the top hasn’t already browned then you can move to the top for the last bit of cooking to create a beautiful browned crispy layer on top.

My lasange dish is sooooo full I usually have something at the bottom of the oven to catch the inevitable overflow. You might be more sensible and less greedy than me and just not overfill your dish. But if you pack it in, then maybe put another dish under your lasagne one, to stop spillage crusting into the bottom of your oven.

Crispy Chicken Burgers

Serves 4

Ingredients

2 large chicken breasts, sliced (you can try do 4 slices and have one for each burger, or several and just pack a couple into each burger)

Chicken coating

1/4 cup tapioca
1 tsp paprika
1 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
1/2 cup sunflower seeds.

what to do

Grind sunflower seeds in blender and combine all ingredients. Use to coat two large sliced chicken breasts. (No egg or anything required, straight onto to chicken. Fry and serve immediately.

Enjoy

If you can have egg, then you can also coat in flour, egg then above recipe, but I’m all about less dishes here!

Here is the recipe I use to make buns – instead of baking as a loaf I cook in individual pie dishes – makes perfect buns!

http://www.wholeheartedeats.com/2016/06/unbelievable-buckwheat-bread/

Tortilla Wraps

Ingredients

2 cups flour (i used 1.5 c buckwheat and 1/2 c tapioca)
4 T ground linseed
1 & 2/3 cup water
1 tsp salt
Optional – 1 egg

what to do

The wraps can work with or without an egg – egg free you need to be a bit more patient and gentle with them and encourage them to spread with a spatula, or you can add an egg – which makes them faster to spread and a little less delicate to cook – the finished result between the egg and egg free ones are very similar – i couldn’t tell the difference, so its only really in the cooking method.

Mix all ingredients together and let sit for a couple mins, heat pan on low and spread mixture out thinly to let it slowly heat through. Can turn up to med, but take off heat just before adding each wrap so it has time to spread out a little before it starts cooking, flip and cook on other side. Makes about 14 – 16 soft taco sized wraps. Our favourite is to fill them with pulled pork and salad!