Healthy, Allergy Friendly Recipes
The leaflet from my talk at the Total Health Explosion on Saturday, in case you missed it. There I shared some of Felix’s story (you can find his full story here and Ashton’s story here), and I gave some ideas on healthy, allergy friendly breakfasts, lunches and dinners that are all free from the top allergens – dairy, soy, wheat, eggs, nuts and peanuts. If you went, i hope you all enjoyed the event as much as Ashton and I did!
I made this chocolate custard tart as an Easter dessert – it combines the base from my cheesecake recipe with a chocolate custard I’ve been working on. There are lots of options to make it allergy friendly (except eggs – sorry!). Some of the options I’ve tried – but others, i haven’t tried and i’d love to hear if you give it a go!
Base:
1 cup dates
1 cup nuts (I used a mix of Brazil nuts, almonds and cashews) or seeds for nut free
1 cup desiccated coconut
2 T coconut oil
Pinch of salt
2 T cacao powder
Custard:
75g butter (You could try 50g coconut oil – but I’ve never tried this way)
1 1/3 cup milk or cream of choice (I use coconut cream)
1 t vanilla extract
1/4 cup sweetener (I use maple syrup)
2 egg yolks
1 whole egg
4 T tapioca flour
2 T raw cacao or cocoa powder
Start by making the base – blend up all the ingredients in a food processor (start with the nuts, then add the rest), line a tart tin (or casserole dish – what ever is handy!) with baking paper and press the mix in evenly. Put it in the freezer to set while you make the custard.
To make the custard:
In a pot, melt the butter and add the cacao, stir to combine. Add the sweetener, milk and vanilla and bring to a gentle simmer.
In another bowl put the whole egg, 2 yolks and tapioca flour. Stir to combine.
Take a ladle of the hot milk mixture and add it to the eggs – this helps to bring the temperature up slowly so the eggs don’t scramble. Once its mixed, add another ladle of the hot mixture, stir to combine, then repeat.
Take the pot off the heat and add the egg mix into the pot and stir to combine. Turn the heat right down, put the pot back on and stir until it starts becoming thicker. When its ready it should heavily coat the back of a spoon. If you manage to split the custard (i often do this because i’m impatient and always have the heat too high or don’t temper the egg mix enough) then a stick blender through the mix can magic your custard back into smooth glorious life!
Once its thick, pour it into your base and set in the fridge for a couple hours, or, if you are impatient like me, in the freezer while you eat dinner.
Finally, an Easter chocolate i am happy to feed both my boys! No refined sugar, preservatives, soy lecithin, dairy or gluten.
You can also find my hot cross bun recipes – paleo / grain free here and all allergen free here. I also have a collection of allergy friendly easter treat recipes that you might like.
If you try these don’t forget to tag me on Facebook or Instagram
This no-bake, gluten free and dairy free cheesecake is a sight to behold! It is deliciously decadent yet light and fresh. It’s also egg free, grain free, probably paleo and has options you can use if you are avoiding certain nuts.
When we first had to go dairy free, I never in a million years imagined I would enjoy something like a cheesecake, ever again! This no bake dairy free cheesecake is very special to me because it’s one of the very first recipes I lovingly developed, practiced and refined and shared on the blog, not long after I first started it.
The recipe below includes instructions to make a ‘Black Forest’ flavour – cherries and chocolate. Feel free to mix up the flavours. You could try:
Use only strawberries for the berries – either fresh of frozen. Divide the mixture into two instead of 3 and add the strawberry puree as you would the berry puree in the instructions. This mix will also make a strawberry jelly for the top
Replace the cherries and strawberries with any berries you like – raspberries, boysenberries, blueberries – the possibilities are endless.
This is really easy to make vegan, since there is no gelatin in the actual cheesecake, you just need to replace the gelatin in the jelly 1:1 with agar, or even chia seeds. Though you would need to make sure it’s a thick chia jam so that it stayed in place. Also, use a vegan sweetener like maple syrup or rice malt syrup. Maple is my personal favourite, it gives it the perfect balance of texture and sweetener.
This is based on my healthy jelly lollies recipe, the gelatin I usually use is Great Lakes Gelatin in the red tin, which is the one that sets them firm. I’ve used it for years now and it still remains my favourite gelatin to work with.
If you are avoiding cashew nuts, but have have other nuts, then you can replace the cashews in this recipe 1:1 for macadamia nuts. There are notes on how to do this at the bottom of the recipe.
