10 years
on and Graham tried again, this time it was a lot easier. I was more aware of vegan options when I was cooking and there were more and more products available. He
Preheat the oven to 180c/160c. Readers, a miracle happened in the kitchen this week… I made. something with substituted ingredients which tasted, not too bad AND remotely
This means I can get away with eating ingredients which state 'May contain dairy/egg/soya' as these warnings often mean that products are produced in a factory with these ingredients so the risk of contamination is low (depending on the product)
So today little F and I had a perfect day, sprinkled with the best of lovable imperfections. Gluten-free, dairy-free (vegan option) gingerbread cutout cookies
Gujarati spiced thick country soup- DairyFree, Vegan, Vegetarian, Sugar free, low oil. A soup that can be enjoyed by the whole family, it requires less than a tablespoon of oil, has no added sugar and is suitable for vegans
This is dairy-free, gluten-free recipe that can be turn into vegetarian or even vegan one by omitting the chicken that is optional anyway and using olive oil instead of the butter
Delicious Sunshine Dahl (Vegan, Meat/Dairy/GlutenFree & Super Easy). Its is a completely raw cake and if you are feeding a vegan you can omit that raw egg yolk and they will be happy too
Chocolate Orange has got to be one of the best flavour combos ever. The recipe I use is lightly adapted from the Basic Chocolate Cupcake recipe in Isa Chandra Moskowitz & Terry Hope Romero’s fab little cupcake book Vegan Cupcakes Take Over the World
I’ve tried my best to make gluten free cinnamon rolls with other gluten free puff pastry in the past but the results have always left me a little disappointed
It turns out that somewhere oop north theres a gluten free bakery that makes entirely vegan bread products that actually taste like real life bonafide bread
Best Ever Syn Free Mashed Potato. Since then though I’ve messed around with a few different ways of making syn free mash, and I can honestly say that how I make it now tastes just as good to me, as the high syn version ever did
This recipe is my own tweaked version, making it as 'healthy' and as 'free from' as can be, using coconut nectar, raw cacao powder, gluten free flour, dairyfree chocolate and coconut milk for the frosting
(I find it's best to allow the icing to refrigerate for a short while anyway) When the cakes are cold, spread your dairyfree cream cheese frosting with a palette knife
My recipe is gluten free, dairyfree & refined sugar free. My banana bread recipe is one of those amazing things that tastes delicious & you can eat as much as you want
I never want to make, eat or serve in my cafes a gluten-free or dairy-free or anythingelse-free dish that is less good than its conventional equivalent
You could experiment with using white chocolate as a topping too, but firstly, it's not usually dairyfree, secondly, it didn't look quite so nice once cooled and set, and thirdly, it just didn't taste as good, which is why I haven't put it as a suggestion - it was my favourite Green & Black's organic white chocolate as well
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