food | photos | fitness | fun | fiona
Don’t worry, it still has meat! ;)
Building on from the success of the Dairy Free Lasagne, we went the whole hog this week and used gluten free pasta and gluten free corn flour, and went gluten free, dairy free, meat full fun :D
Tips:
Pre-cook the lasagne sheets
Double the becemal sauce mix
Put Shiraz in your mince ;)
I reckon I could be Vegan if that still allowed me to eat meat…
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So, you’ve gone to the effort of taking note of the allergies and intolerances of your guests. You’ve read packets, you’ve baked dairy/gluten/egg/nut free and you want to make it easy for your tolerant and intolerant guests to pick the right food for them. They could of course ask you what could be for them, but that always means there might be a moment of oh crap I can’t remember….
OR you can use these really CUTE flags and wrappers from Allergy Riders:
Allergy Riders is a fun and simple food labelling system, and for allergy sufferers it’s bringing the life back into parties. Using brightly coloured cupcake baking cups and food flags, Allergy Riders takes the stress out negotiating a food buffet. Guests who have allergies can simply choose food with the appropriate coloured flag or cake cup, and enjoy!
Baking cups are $6.95 for a pack of 50, and the flags are $5.95 for 25 from allergyriders.com.au (postage $5 per order in Australia)
(Oh and did I emphasise the CUTE enough?)
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What does one make when she has a box of gluten free self-raising flour, a bunch of pecans, and a year old tin of apricots in the cupboard?
(Mini) Muffins! Yay!
(of course just another excuse to get my apron on)
Based on this recipe, I subbed the bananas out for apricots, switched the flours for Melinda’s gluten free self-raising flour, and the milk for soy milk. Is anything sacred anymore? ;) (oh and I’m sure you cold swap out the egg for egg replacement if there’s an allergy or you wanted to go vegan!)
INGREDIENTS (this made 30 mini muffins)
1 egg, lightly beaten
3/4 cups soy milk
1/3 cup light olive oil
3/4 cup mashed tinned apricot
1.5 cups gluten free self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup toasted pecans
METHOD
Preheat oven to 200°C/180°C fan-forced. Lightly grease holes of a mini muffin pan.
Combine eggs, milk, olive oil and mashed fruit in a large bowl.
Combine flours, bicarbonate of soda, sugar and cinnamon in a second large bowl. Chop nuts coarsely. Add chopped nuts to the flour mixture.
Add apricot mixture to flour mixture and stir only until mixture is just combined. Divide among prepared muffin pans.
Bake in preheated oven 15 minutes or until muffins are lightly browned.
(spoon licking goodness!)
Giveaway! Win a Pecan Fan Pack
Win a pecan pack like the one above consisting of:
Leave a comment on this entry at littlelioness.net letting me know your favourite or most interesting muffin flavour combination. You can get a second entry by tweeting the link to this entry (just leave a second comment telling me your twitter name and that you’ve done that!)
Entries close midnight on Sunday 10th April (AEST). The winner will be selected at random using random.org n the following days, and contacted for their address via the email they leave with their comment. Sorry, Australian residents only.
Thanks to Melinda’s gluten free goodies for the self-raising flour and Porter Novelli and Pecan Fans for the pecans and giveaway pack! Check out Pecan Fan for more recipes.
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Aww. My dear not so little anymore sister ordered me some belated birthday presents off my Amazon Wishlist
I’m sure they will be making further appearances here as I get to read them and start making cookies and living like Jesus. Now I need a cookie jar to invade!
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Based on this recipe…
(served with beany goodness)
Except that once the onions were browned, I threw it all in the oven, sauce included, with at least twice as much paprika, a little extra stock powder and some corn flour later to help thicken.
Protein packed! (plus Rish said it tasted like stroganoff! Except there was a lack of potato. Next time?)
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So, Rish branched out last night (showing how much he loves me) by substituting his regular delicious white besamel sauce with a dairy-free substitute for me, found in the Golden Door cookbook.
He added cheese into half of the sauce to layer in on his side, and topped his side with cheese. Of course my half wasn’t quite as awesome as a regular lasange, but he was happy with his half (plus with how health and EASY the white sauce was) and I was happy to have lasagne that either didn’t make me nervous while eating it, or make me feel crappy later.
[click to continue…]
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So far, so good, anyway.
We may have a little victory in the search for a cane sugar-free, dairy free chocolate that doesn’t have a laxative effect or taste like ew.
Loving Earth produce a range of raw chocolate bars that are dairy-free dark chocolate and sweetened with Agave syrup. They’re vegan and also gluten free. Oh and fair trade cocao, but made in Australia. Sweet.
I shared an almond bar with my workmates this afternoon, who all approved, and were also happy for me ;) I’ll try the others at some point (I have the lucoma and maca one to take to my eight hours of uni on Sunday. I think I’ll need it!) but even if there’s only one awesome flavour, it’s a great start!
(available online, or from various health food stores in Australia, NZ, Malaysia, Japan and Israel, apparently!)
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Scored myself the exit row window, with noone in the centre seat on the way down to Melbourne on Friday morning. Sweet! Quick on and off with only my hand luggage, too ;)
Apparently Qantas are trying to increase their recycling on planes, collecting the bottles separate to the food and other rubbish now. Got a juice and some Kez’s cookies on the way down. I ate the Honey and Macadamia one, and alas threw away the chocolate.
The return flight last night was packed, with very little time for the dinner service. Lucky for me, I’d requested a Vegan meal, so as to avoid the cheese and other potential things that wouldn’t agree with me.
I scored a roast Mediterranean vege sandwich on 9 grain, and a cute little Quinoa flour cake. And was served before my row mates who suffered through their ham and cheese on dry brown bread with a minny toblerone. No wine service on the weekend CityFlyers, so I stuck with the water.
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Finally made it home about 6.30, to a cute little present box…
Ooh Soy Creamy Cooking milk. Two tins, won through Not Quite Nigella… I’m so trying this tonight! (They don’t yet stock it at the local Woothworths at Weston Creek, so if I like it, I’ll have to ask them to get it in!)
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Inspired by having three well-overripe bananas in the fruit bowl, I decided attempting Banana Bread was a great idea. Let’s just ignore the fact that I still don’t own a loaf tin, and am probably missing some ingredients.
As usual, I used a recipe from Taste.com.au and phona-ised it.
Baked in a round tin, substituted milk with soy milk, butter with canola oil, and added in walnuts, because we have two opened packets of them. Why? No idea. Oh and I used three small bananas instead of two medium. Heh.
Tasted pretty good – we ate more than half of it for lunch! Yums!
My version of the recipe below the cut [click to continue…]
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On the quest to till be able to eat yummables without nasty things happening inside of me, I’ve been trawling the “health food” aisles… can’t do health food stores yet, aisles will be my starting point.
There is so much out there now for gluten free! A few years ago when I’d heard of such a thing as Coeliac’s Disease after having a friend and a relative diagnosed with it, and earning how to eat with them, it was all specialist stuff, now you’ll even find gluten free products alongside the ‘regular’ floured stuff…
My eyes were looking for anything that was dairy-free or vegan (because then i KNOW there’s nothing complicated hidden down the label).. and I managed to find a sugar-free chocolate bar :)
The Sweet William “I’m Sweet Enough” bar…
It does, however, have Maltitol in it which, according to Wikipedia is a “sugar alcohol”… which is large doses could unfortunately have a laxative effect. Not one side effect I need right now!
Anyway. I’ve eaten half the bar (25g) and so far so good on the stomach front… It also tasted reasonable. Not as yummy as anything from the Lindt Cafe but better than missing out on chockies altogether! :)
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