Tuesday, 4 December 2018

Gluten Free and Dairy Free Treats

Left to right: Coconut Cream Fudge, Mocha Fruit Cake,
Rum Balls.
I know a lot of people with chronic illnesses, like me, tend to have gut issues and find some foods just don't agree with us.

My big issues are gluten and dairy.  I also love food, and despite the December heat, I love sweet treats for Christmas.

So here are a couple of recipes for treats I like.

Coconut Cream Fudge

2 cups  caster sugar
3/4 cup coconut cream
1/8 teaspoon cream of tartar
1 1/2 tablespoons dairy free margarine

Flavour: tablespoon cocoa, or 2 teaspoons instant coffee, or dash of vanilla extract.


1. Place first four ingredients in a saucepan.
2. Stir over low heat until sugar is dissolved.
3. Allow to boil to 115 deg C.  (Soft ball stage)
4. Remove from heat and allow to cool slightly.
5. Add flavour and beat until thick and creamy.
6. Pour into a battered tin.
7. When partly set, mark into squares.
8. Allow to harden, then remove from tin.


Coconut Condensed Milk

2 cups  caster sugar
3/4 cup coconut cream
1/8 teaspoon cream of tartar
1 1/2 tablespoons dairy free margarine

1. Place first four ingredients in a saucepan.
2. Stir over low heat until sugar is dissolved.
3. Allow to boil to 100 deg C.
4. Allow to cool and use as normal condensed milk.


Rum Balls

12 Gluten Free Weetbix (the plain ones, not cinnamon coconut - as that has hard bits in it.)
1 cup Coconut Condensed Milk (recipe above)
1 1/2 cup fine desiccated coconut + extra for rolling
2 to 4 tablespoons rum

1. Crush weetbix in a large mixing bowl.
2. Stir in other ingredients. Mix with hands until well combined.  (Easier if you use disposable rubber gloves.)
3. Form into small balls, and roll in coconut.  Refrigerate.



Mocha Fruit Cake

1 cup dried mixed fruit
1 cup strong black coffee
100 grams chopped dark chocolate (check ingredients to be sure it's dairy-free)
1 cup gluten free self-raising flour
(optional tablespoon rum or brandy)

1. Soak fruit in coffee overnight.
2. Mix in chocolate and flour (and alcohol if using)
4. Place in small cake tin and bake in moderate oven for 25 minutes.

Turkish Delight

2 cups caster sugar
1 cup water
1 1/2 tablespoons unflavoured gelatin
2 tablespoons rosewater
dash pink food colouring
1 cup icing sugar

1. Line a small cake tin with aluminium foil, and spray with non-stick cooking spray.
2. Place sugar, water and gelatin in a large saucepan, and bring to the boil.  simmer on medium heat for 20 minutes, stirring constantly.
3. Stir in rose water and food colour.
4. Pour into lined tin and refrigerate overnight.
5. Remove Turkish Delight from pan, cut into squares and roll in icing sugar to coat.


Coconut Cream Ice Cream

Coconut Cream Ice Cream

1 can coconut cream, chilled
1/4 cup caster sugar

flavour options: vanilla extract, 2 teaspoons instant coffee or tablespoon cocoa, or other flavours of your choosing.

1. Mix ingredients and place in ice cream churn.
2. Churn until light and creamy.

(If you don't have an ice cream churn,  beat ingredients in a regular mixer until thick and creamy.  Partially freeze, then beat again.  Partially freeze and beat again.  Then freeze.)




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