Recipes













Buckwheat Blueberry Muffins

(Copyright 2002 Andrea Sampson)

Ingredients:

1 cup buckwheat flour
1 cup white rice flour
2 tsp xanthum gum (or 1 tsp guar gum)
2 Tbs gfcf baking powder
4 tsp DariFree powder
1/2 tsp salt
1/2 cup sugar
2 eggs, beaten
1 cup hot water
1 cup gfcf margarine, melted
1 cup dried or frozen blueberries


Method:

Preheat oven to 200degC / 400degF
Line muffin tins with paper liners or grease muffin tins
Combine all dry ingredients in a large bowl
In a separate small bowl, combine liquid ingredients
Add liquids to dry ingredients and stir until just moistened

Using Egg Replacer:

Just add 1 Tbs egg replacer to the dry ingredients instead of the eggs.





Chocolate Pudding

(From dietarysupport.com)

Ingredients:

1/4 cup unsweetened cocoa powder
1/4 granulated sugar
2 Tbs potato starch
2 cups DariFree milk alternative
1 egg, beaten
1/4 tsp vanilla

Method:

In a medium saucepan, blend cocoa, sugar, potato starch and DariFree.
Cook over medium heat, stirring constantly, until mixture comes to a boil and
begins to  thicken.
Remove from heat.
Mix 1/4 cup of the mixture with beaten egg.
Gradually stir egg mixture into hot mixture.
Cook over low heat, stirring constantly for 5-10 minutes or until mixture
comes  to a boil.
Remove from heat.
Stir in vanilla.
Pour into custard cups or serving dish.
Chill well.
If left in fridge overnight it will separate, ñ simply stir together, it will
not alter the taste





Hot Chocolate

Ingredients:

4 cups water
1/2 cup DariFree original powder
1/2 cup sugar
1/4 cup baking cocoa
1/2 tsp vanilla


Method:


In medium saucepan, heat the water.
Stir in remaining ingredients and heat until just boiling.
Serve with marshmallows if desired.

Yield: 4 servings




Smoothie


A favourite in our house and a good way to hide supplements & things!

Ingredients:

1 cup DariFree (prepared)
1 banana
1/2 - 1 cup frozen berries
4 - 5 ice cubes
Dash of honey

Combine all ingredients in blender and blend until smooth.
    
     Variations


          We often add a scoop of protein powder to make this a meal in itself.
          You can also substitute the fruits for whatever is tolerated.






Chocolate Fudge Cake
(Adapted from 125 Best Gluten free recipes by Washburn & Butt)

Ingredients:

3/4 cup bean flour
3/4 cup sorghum flour
3/4 cup starch (tapioca, arrowroot or a mix)
1 tsp xanthum gum
1/2 tsp gfcf baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
3/4 cup gfcf margarine
1 1/2 cups brown sugar
3 eggs
2 tsp vanilla extract
2 cups DariFree with 2 tsp of cider vinegar to sour

Method:

Preheat oven to 180°C / 350°F
Whisk together dry ingredients in a medium bowl.
In a mixer, cream margarine and brown sugar.
When fluffy, add eggs, one at a time. Add vanilla
Mix in dry ingredients and DariFree, alternating between the two.
Stir until just combined.
Spoon into greased pans (either for one large cake or for small patty cakes)
and let stand for 30 minutes if possible.
Bake for about 30-40 minutes (a little less for pattycakes).
Let cool in pans for about 10 minutes before removing.




Whipped topping
(From Sunni Mullis, specialdiets)

Ingredients:

3/4 cup very cold DariFree
1/2 cup granulated sugar
1 tsp gelatin
2 Tbs water

     Method:

Place medium sized stainless steel bowl & electric beaters in the freezer for
at least an hour.
Combine gelatin with water and microwave for 20 seconds.
Remove softened gelatin and allow to cool to room temperature.
Combine cold DariFree and sugar in mixing bowl, and slowly add gelatin.
Beat on high speed until it forms stiff peaks.
Use immediately.




Ersatz Yogurt
(From Special Diets for Special Kids II)

Ingredients:

3/4 cup DariFree powder
3/4 cup unsweetened pineapple juice
1/4 cup lemon juice
2 1/2 cups water
1/2 cup water mixed with 14 Tbs tapioca starch

Method:

Mix well to dissolve DariFree.
Pour mixture into a bowl and add the 2 1/2 cups water.
Heat in microwave for 4-5 minutes until very hot but not boiling.
Stir in the water + tapioca mixture.
It should thicken up immediately as you stir.
If not, heat another minute or  so, stirring continuously.
Cool in the fridge for 24 hours.
If you use it before then it will be gummy.
You can stir in some fruit or jam or use as a dressing for fruit salad by
thinning with a little juice just prior to serving.




DariFree Ice Cream - version 1
(From GFCF Australia on-line group)

Ingredients:

1 cup warm or cold water
1/3 cup DariFree powder

Method:

Shake or mix until dissolved.

Then add :

1/3 cup sugar
1 1/2 tsp egg replacer (or 1 beaten egg)
1 tsp canola oil (if desired)
1/2 tsp vanilla
pinch salt
Shake well.
Add ice cubes to make 2 cups (1/2 litre) liquid.
Once those are melted, this mixture should be cold enough to use in the ice
cream maker without further chilling.

Variations:

You can also add 3 tsp liquid calcium if desired.
Also for variety you can add cocoa powder, nuts, berries etc.




DariFree Ice Cream - version 2
(From Mary Rohrer, missroben.com)

Ingredients:

7 1/2 cups prepared DariFree
2 eggs
3 Tbs vanilla
3 Tbs oil
1/2 cup sugar (optional)

Method:

Heat DariFree until warm, mix in beaten eggs, oil and vanilla.
Place in electric ice cream maker and mix.
Great for milk shakes (add DariFree, cocoa powder, stevia powder)




DariFree Ice Cream - version 3
(Copyright Linda Mitchell)

Ingredients:

3 cups prepared DariFree (or 3 cups water mixed with 3/4 cup DariFree powder)
1/4 cup canola oil
2 1/5 tsp vanilla
3/4 cup sugar
1/4 tsp xanthan gum

 Method:

Place in blender and blend until sugar dissolves (about 1 minute).
Pour into ice cream maker and let run for about 35 minutes.
Add flavours as desired.
1/3 cup cocoa works well, as does 1 cup frozen sliced strawberries or other fruits.



Easy Pumpkin Soup

Ingredients:

About 1Kg pumpkin
2 brown onions
3 Massel chicken style stock cubes (check they are GFCF)
Few pinches of pepper to taste
3 cups water
3/4 cup DariFree powder

Method:

Place all ingredients except DariFree into a large saucepan.
Boil until pumpkin is tender.
Spoon into a food processor, add DariFree and process until smooth and creamy.
You may need to do this volume in 3-4 separate lots.
Just place each lot into a bowl when processed and stir when completed


Serves 6 - 8




Potato Non Gratin
Copyright 1995-2004 Scott Adams)

Ingredients:

2 large potatoes, peeled and sliced thinly
2 large sweet potatoes, peeled and sliced thinly
1 1/2 cups DariFree
2 Tbs arrowroot
1 Tbs salt
1 Tbs crushed garlic
1/4 tsp pepper
1 pinch nutmeg
1 Tbs rosemary
2 Tbs GFCF margarine, chopped into pieces and chilled

Method:

Preheat oven to 200 deg C /  400 deg F
Season potatoes with salt and pepper and layer in oiled 5cm deep baking pan.
Bring the rest of the ingredients just to a boil and pour over the potatoes
while hot, until potatoes are almost covered.
Dot with margarine.
Bake at 200 deg C/400 deg F until tender, about one hour.
Serve as a side dish with BBQ meat, meatloaf etc.




      


Upside Down French Toast


Ingredients:

2 Tbs GFCF margarine
1/4 cup brown sugar, packed
4 slices canned pineapple, well drained
2 eggs
1/2 cup DariFree
1/8 tsp salt
1/2 tsp cinnamon
4 thick slices GFCF bread

Method:

Melt margarine in 8" square pan in oven as it preheats to 200 deg C/400 deg F.
Sprinkle with brown sugar and cinnamon.
Lay pineapple slices over brown sugar mix and space evenly.
Beat eggs, milk and salt until blended.
Soak the bread slices in milk mixture until soft.
Arrange bread on top.
Pour extra milk mixture over bread.
Bake for 25 minutes or until set and lightly browned.
Invert entire pan onto large serving platter or with pancake turner, lift each
serving and invert onto individual plates.





Wheat Free Fruit and Nut Muffins

Ingredients:

1 cup rice flour
1 Tbs GFCF baking powder
1/2 cup corn or other GFCF flour
1/4 cup chopped cashews
1/4 cup honey
1/4 cup oil
1 cup DariFree
2 eggs, lightly beaten
1/2 cup chopped dried apricots
1/2 cup fresh or frozen cranberries or blueberries

 Method:

Lightly oil and flour 1 (12-hole) muffin pan.
Combine rice flour, baking powder and gf flour in large bowl.
In separate bowl, combine cashews, honey, oil, milk and eggs.
Combine egg mixture with flour mixture, stirring gently.
Stir in apricots and berries.
Pour batter into prepared muffin cups.
Bake at 200 deg C/400 deg F for 20 minutes or until muffins are lightly
browned and springy to the touch.

Makes 12 muffins.




Toll House Chocolate Chip Cookies converted to GFCF

Ingredients:

1 cup margarine (or acceptable fat like coconut butter or palm oil spread)
1/2 cup sugar
1 cup DariFree
1/2 cup Brown Sugar
1 dash ground vanilla or 1/2 tsp liquid vanilla
Cream together. Add 2 eggs and mix well.
1 1/2 cup- white rice flour (use equal amount sorghum instead)
1/2 cup potato starch flour
1/4 cup tapioca flour
1 1/2 tsp xantham gum (use equal amount guar instead)
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Method:

Combine and add to egg/sugar mixture.
Mix and add 12 ounces of Enjoy Life chocolate chips and one cup chopped nuts.
Drop by rounded Tbs onto un-greased cookie sheets.
Bake at 190 deg C/375 deg F for 12 minutes or until golden brown



Bliss Balls
(Dale Larsen)

Sorry, I have no real measurements it was done by taste but this is
approximately  what I put in

Ingredients:

1 cup of apricots ( we used organic black Turkish )
1/2 cup plain DariFree powder
1/2 cup shredded coconut ( we used sulfur-free )
1 Tbs of water

 Method:

Whiz is up until its a sticky mess.
Roll into balls then into coconut.

These were oh-so-close in taste to the ones at the Health Food Shop 
Very more-ish.




  

Crepes

Ingredients:

2 eggs
1 cup DariFree
1/2 tsp salt
1 cup rice flour blend

Method:

Beat the eggs just until blended.
Add the salt, milk substitute and flour.
Whisk until smooth.
Cover the batter and let rest 15 minutes.
The batter should be thin. (Just enough to coat a spoon dipped in it.)
Add more water if the batter is too thick.
Heat a frying pan with margarine or vegetable oil to grease the pan.
Working quickly, pour 1/4 cup of batter for a small crepe, or 1/3 cup batter
for a larger crepe, into the hot pan.
Tilt the pan so that the batter spreads out evenly.
Cook on one side ( it cooks quickly ), turn with a spatula and cook the other side.
Pile the cooked crepes on a plate.
Refrigerate if not using immediately.
These may be prepared up to a day ahead of time.






Delicious Chocolate Icing (adapted from Enjoy Life)

Ingredients:

1 packet Enjoy Life choc chips
1 cup DariFree (heated to just below boiling)

Method:

Pour hot DariFree over the choc chips in a bowl and whisk until smooth.
Set aside to cool and whisk occasionally.

I use this icing for my kid's birthday/special occasion cakes and it is always fantastic.




Little Pavlovas
(gluten/dairy/nut/soy/rice free)

Find some individual pavlova shells (Coles has several varieties that contain basically
egg white and sugar)
Top with fresh strawberries, raspberries, blueberries (frozen ones will work just
fine as well)
Then add a few dollops of Versatile ice cream, 
made from the Miss Roben's Versatile ice cream mix.
A really easy tasty summer treat.




Ice Block treats
(gluten/dairy/nut/egg/soy/rice free)

Make a smoothie using prepared DariFree. 
In a blender add approx 2-3 cups DariFree,
add in bananas or strawberries or mango or a few handfuls of frozen mixed berries,
a dash of honey and some ice cubes.   
Blend up til smooth. You can enjoy as a smoothie,
or pour into plastic ice cream molds and freeze.  
The kids love the creamy, fruity ice blocks, just like ones you buy from the shop.




Madeleine's Cup Cakes
(gluten/dairy/nut/soy free)
Thanks to Mad from the Gold Coast who shares her "easy as" cupcake recipe.

Ingredients:

175g gluten free flour (sorghum, rice, tapioca, whatever suits your diet)
125g castor sugar (or use stevia as sugar replacement)
2 tsp gluten free baking powder
2 Tbs DariFree powder (use Chocolate DariFree for chocolate cakes or Original
DariFree for vanilla cakes)
1 tsp xanthum gum
1/3 cup sunflower oil (or other oil to suit)
2 eggs
2-3 Tbs warm water

Method:

Sift dry ingredients, mix well, add oil and eggs and mix adding water until smooth
cake mixture is obtained
If it's too stiff add more water
Bake at 180 deg C for 30 mins for the cake (20-25 mins for cupcakes)
Makes 1 small cake or make into cupcake sizes.




Trail Mix
(gluten/dairy/soy/rice/egg free)

This is great for school lunch boxes.  
I make a huge container of it every few weeks
and have it in the fridge. Very nutritious &tasty snack.

The choc chips in it give a beautifully sweet taste combined with the fruit. 
Experiment and put in what your diet allows.
We use (in handfuls)
Enjoy Life choc chips, pumpkin seeds, walnuts, hazelnuts, sultanas, dates, figs,
sulphur free dried fruit (cut into small bits), dried cranberries. 
Sometimes I also chop up some gluten/dairy free marshmallows in it as well.




Karen's Pancakes
(From Special Diets for Special Kids)

Ingredients:

2 Eggs
3/4 cup Dry Darifree
1 Tbs Oil
1/4 tsp Salt
1/2 cup Arrowroot powder<br>(or tapioca starch which you can buy in the asian food section of the grocery store quite cheaply)
1/4 cup sugar
1 & 1/2 cups buckwheat flour
1 tsp baking powder
1 cup liquid (prepared DariFree or water)

Method:

Blend all ingredients except baking powder.
Add Baking powder and stir for a few seconds to incorporate into the batter.
Cook as usual for pancakes.




Oliver's DariFree Lasagne
(With thanks to Leah for her recipe)

Ingredients:

1 onion
1kg mince
1 tin diced tomatoes
1 large jar pasta sauce
1 large garlic clove
3 carrots
2 zucchinis
Salt / Pepper / Herbs to taste
1 tsp olive oil
1 packet gluten free lasagne sheets
1.5 cups DariFree Original
1 heaped Tbs gluten free flour
100g Nuttelex / ghee

Method:

Bolognaise Sauce

Brown onion & garlic in oil, add mince and brown
Add grated carrot & zucchini
When soft add tinned tomatoes, pasta sauce and salt / pepper / herbs
Let simmer for a while (if you need to really disguise the vegies, blend it all in a food processor)

White Sauce

Over low heat melt Nuttelex and add flour stirring constantly with a whisk until you have a smooth paste
Add DariFree and continue to stir until it thickens
Add salt / pepper to taste

In baking dish add layer of bolognaise, then lasagne sheets, bolognaise, lasagne sheets, white sauce, bolognaise, lasagne sheets and finish with a thick layer of white sauce (can top with herbs)
Bake approx 25 minutes in a moderate oven

Hint : the White sauce is great over spaghetti or veges too!





Allergy Friendly Rocky Road
I make this every Christmas, it's always a winner!

Ingredients:



300-400g Enjoy Life choc chips
1 x 100g packet of glace cherries, halved
1 cup chopped dried apricots
1/2 cup walnuts, chopped (optional)
1/2 cup gluten free marshmallows, chopped
1/3 cup shredded coconut

Method:

Place chocolate in a heatproof bowl.
Sit bowl over pan of simmering water and stir until melted and smooth.
Remove from heat.
Pour into bowl with cherries, apricots, walnuts and marshmallows.
Stir to combine.
Spoon mixture into a lined / greased lamington pan.
Sprinkle with coconut.
Refrigerate for 2 hours or until set.
To serve, lift out of pan and cut into squares.




Choco-Yummy Sultanas

Ingredients:

1 bag Enjoy Life choc chips
2 tsp shortening (or ghee/margarine)
1 cup sultanas

Method:

Line a shallow baking dish with baking paper.
Combine choc chips & shortening in a microwavable bowl.
Heat for 30 seconds and stir.
Continue until all chocolate is melted and smooth.
Add sultanas and mix until coated.
Using a slotted spoon, remove the coated sultanas.
Place drained sultanas on the baking paper and let cool to harden.
Once cooled, break apart in pieces if needed.




S'mores Easter Treats
(Adapted from Enjoy Life)

Ingredients:

1 box Snickerdoodle cookies
3 large gluten/dairy free marshmallows
1 Boom Choco Boom bar

Method:

Cut the marshmellows in half, so you have 6 pieces, & set aside.
Break the Boom Choco Boom bar into 4 pieces then halve each one, for a total of 8 pieces, set aside.
Slightly flatten 2 snickerdoodle cookies. Place a piece of chocolate in the centre.
Slightly flatten a marshmallow piece and put it on top of the chocolate. cover with remaining cookie.
Continue assembling s'mores as per above.
Place S'mores on a microwavable plate, microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.

Enjoy!



Crunchy Chocolate Dipper Sticks
Recipe from Enjoy Life

Ingredients:

1 pkt Enjoy Life Sunbutter Crunch Snack Bars
1 bag Enjoy Life Semi-sweet Chocolate Chips
1 tsp Vegetable Oil
1 cup Sunflower Seeds, crushed (optional)

Method:

Line a tray with parchment or wax paper. Set aside.
Cut Enjoy Life Sunbutter Crunch Snack Bars in half lengthwise. Set aside.
To melt chocolate, place chocolate chips and vegetable oil in a microwavable container.   
Heat for 1 minute, and stir. Heat for 30 additional seconds, and stir.
Continue process until chips are melted.
Be careful not to overheat; chocolate may scorch.
Dip 1/2 of the Enjoy Life Sunbutter Crunch Snack Bar into chocolate.
Gently tap dipped bar to remove excess chocolate.
Dip into crushed sunflower seeds (optional).
Set cut side down on tray. Set aside to cool until firm.

Enjoy!


  

Blissful Brownie Sundae
Recipe from Enjoy Life

Ingredients:

3 Enjoy Life Double Chocolate Brownie cookies
1/2 tsp. vanilla
2 Tbs. brown sugar
1 scoop ice cream (we recommend Miss Roben's)

Method:

Process cookies, vanilla & brown sugar in food processor until they are well combined.
Place most of the mixture in the bottom of a ice cream dish.
Place a large scoop of your favorite flavour ice cream (or non-dairy ice cream substitute) on the cookie bed.
Top with remaining cookie mixture.

This recipe is for a single serving. Can be doubled or tripled, etc. to suit the occasion.

Serving ideas:
Garnish with nuts, fresh fruit or chocolate shavings.
Enjoy Life semi-sweet chocolates chips can add a super-duper extra chocolate kick.

Mmmmm.....enjoy!




Coconut Date Balls

At the recent Mindd conference I got to taste these great treats,
courtesy of the wonderful Julie Mathews (Nourishing Hope).

Here is my adaptation which is our new favourite snack (and so healthy!)

Ingredients:

1.5 cups pitted dates
1/2 cup cashew or almond butter (if you are nut allergic you can use coconut butter)
3 Tbs coconut oil
1/4 cup shredded dried coconut (and a little bit more for rolling the balls in)
Enjoy Life choc chips

Method:

Process the dates to a paste in a blender
Add the nut butter
Melt the coconut oil and add to mixture
Add dried coconut and stir
Add Enjoy Life choc chips (use as many as you feel like!)
Roll into balls
Melt an additional 50ml coconut oil & coat the balls in the oil then roll in some dried coconut
Store in fridge and enjoy!





Choco-Loco Bites
Enjoy this NEW recipe from Enjoy Life's "Cookies for Everyone" Cook Book!

This quick recipe makes yummy, portable brownies in a hurry.

Ingredients:

1/2 cup unsweetened applesauce
1/3 cup water
1/3 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
1 cup superfine sugar
1 1/3 cups white rice flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups Enjoy Life semi-sweet chocolate chips

Method:

Preheat oven to 350F (180C).
With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth.
Add the flour, salt, and baking powder and mix until well combined.
Stir in the chocolate chips.
Spoon batter into greased mini muffin tins.  Do not over-fill.
Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle.
Let cool completely, then remove from the tin with a small knife or spatula.
Frost or dust with powdered sugar if desired.




Chocolate Fondue
(From Enjoy Life Foods)
Contains NO: wheat, gluten, peanuts, tree nuts, egg, dairy, soy or shellfish.

Ingredients:

2 tbsp butter, margarine or substitute
1/4 cup brown rice syrup
1 tsp vanilla extract (gf)
1 tbsp tapioca flour
1- 10 oz bag Enjoy Life semi-sweet chocolate chips
1/4 cup water or DariFree Original

Method:

Place butter, brown rice syrup, vanilla and tapioca flour in a microwavable container.
Heat mixture just until butter is melted, stir to combine ingredients.
Add chocolate chips to butter mixture, stirring until combined. Mixture will "seize" and form a ball.
Add water/DariFree and stir until smooth.
Keep warm and serve with fresh fruit, cookies, or anything you'd like.




Do it yourself Allergy Friendly Easter Egg Recipe 

Ingredients:

1 bag Enjoy Life Choc Chips
2 tablespoons oil
Easter egg molds
Oil Spray

Method:

Spray the Easter Egg molds with a non stick spray 
Melt 1 bag Enjoy Life Chocolate Chips and the oil in microwave or saucepan, 
being careful not to heat too much and burn the chocolate
Paint a thin layer of chocolate inside the molds, then chill for 5 minutes
Paint a second layer of chocolate inside the molds and chill for 5 minutes
Carefully remove chocolate from the molds and use some of the remaining chocolate to paint around the rim of the eggs to join them together
Chill and keep refrigerated or frozen until you need them

Variations:

Play around with the flavor, the more choc chips you use the darker the chocolate in the end product will be

Before you join the two sides of the egg together, add some Surf Sweets (Jelly Beans are great because they rattle
loudest!) a great treat for them to have an egg that rattles when they shake it and some surprises inside!

Enjoy!



Chocolate Fudge
Adapted from Alisa Fleming, author of "Dairy Free Made Easy"

Contains NO: wheat, gluten, peanuts, tree nuts, egg, dairy, soy or shellfish.

Ingredients:

1/2 cup DariFree Original
1 1/4 cups organic white sugar or other equivalent
1/4 cup non-dairy margarine
1/2 cup Enjoy Life chocolate chips
1 tsp real vanilla extract (gf)

Method:


Put DariFree and sugar in a saucepan over medium-high heat, stirring constantly to prevent curdling. 
Bring to a slow boil for 7 minutes. (Keep an eye on the pan at all times and stir frequently).
Remove from heat and add margarine, chocolate, and vanilla.
Stir until margarine and chocolate melt and mixture is smooth and creamy.
Pour into a greased 8"x8" dish (or smaller for thicker pieces).
Refrigerate overnight, cut into squares. You can decorate with crushed peppermints or coconut for a festive touch.





I'm CHOCO For You Candies
(From Enjoy Life Foods)

Contains NO: wheat, gluten, peanuts, tree nuts, egg, soy, dairy or shellfish.

Ingredients:

2 bars Enjoy Life  boom CHOCO boom chocolate bar (rice milk , crispy rice or dark chocolate)
2 Tbsp sunflower seed butter (Sunbutter)
1 Tbsp brown rice syrup
1 Tbsp Enjoy Life semi-sweet chocolate chips

Method:

Break each chocolate bar into four sections, for a total of eight pieces.
Set aside
Blend Sunbutter with brown rice syrup.
Mixture should pull away from the bowl and form a ball.
Set aside
Place 1 level teaspoon of Sunbutter mixture on top of 1 section of chocolate.
Flatten and form  Sunbutter mixture to cover the chocolate piece.
Cover a tray or plate with wax paper and place finished candies on top.
Continue with remaining chocolate pieces.
Place 2 tablespoons of chocolate chips in a small plastic sealable bag.
Place bag in microwave  leaving the top unsealed.
Heat in short intervals gently pressing the softened chocolate outside of the bag  to make sure the chocolate melts evenly.
When chocolate is almost melted, remove bag and press out any remaining lumps.    Remove any air from the bag and seal bag.
With scissors, snip a very tiny hole in one corner of the bag.
Beginning on the wax paper, drizzle the melted chocolate back and forth over the candies.
Allow chocolate to harden about 20 minutes.





Crunchy Power Bars

Ingredients:

1 cup sunflower seed butter (or nut butter if diet permits)
3/4 - 1 cup brown rice syrup (Agave syrup or Maple syrup also work well)
1/2 tsp gf vanilla
1/8 tsp salt
1 box Enjoy Life Crunchy Flax cereal
1/4 cup Enjoy Life semi-sweet chocolate chips

Optional:
1/4 cup dried fruit (chopped)
1/4 cup seeds or nuts
1/4 cup shredded or flaked coconut

Method:

Stir together first four ingredients in a small saucepan over medium-low heat until melted.
Place Crunchy Flax cereal, chocolate chips [and optional ingredients, if using] into a large bowl.
Add warmed ingredients to bowl and mix well.
Press into greased 8"x8" pan.
Let cool before slicing.

  


5 minute Coconut Fudge

Adapted from My Sweet Vegan by Hannah Kiminsky.
Rich, thick & creamy, this fudge is the real stuff.
Even the smallest square will satisfy the most dedicated chocoholics.
Plus it takes mere minutes to whip up!

Ingredients:

1 cup Enjoy Life choc chips
3 1/2  cups confectioners sugar
1/2cup dutch processed cocoa powder
2 tablespoons dairy free margarine
1/2 cup coconut milk
1/2 teaspn gf vanilla extract
1 cup toasted unsweetened flaked coconut

Method:

Lightly grease an 8 x 8 inch baking pan
In a large bowl combine the choc chips, sugar and cocoa.
Separately, place the margarine and coconut milk in a small saucepan and stir together over medium heat. Cook until the margarine has melted and bubbles just begin to break at the surface.
Remove it from the stove and immediately pour over the chocolate mixture and stir vigorously to melt the chocolate and incorporate the dry ingredients.
Continue stirring until a completely smooth mixture forms.
Mix in the vanilla and quickly pour everything into your prepared pan. Smooth out the top and sprinkle the flaked coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand.
Let cool completely before cutting into squares.
Makes approx 32 squares.




Sunbutter Truffles
Adapted from Carol Kicinski of Simply Gluten-free

Ingredients:

2 packets Enjoy Life choc chips (will be used divided)
1 cup Sunflower seed butter (Eskal Free nut butter available at Woolies and Coles)
2 tablespns coconut oil or grapeseed oil
2 tablespns agave nectar
1/2 teaspn sea salt
1/2 cup coconut milk
2 teaspns pure gf vanilla extract

For rolling choose one or a combination of :

1 1/2 cups toasted coconut flakes
1 1/2 cups coconut flakes
1 cup unsweetened cocoa powder
1 cup confectioners sugar sifted

Method:

In a large microwave safe mixing bowl, combine 1 packet choc chips, the Sunflower seed butter, coconut/grapeseed oil, agave nectar and salt. Microwave on high for 2 minutes or until chocolate has just melted.
Heat coconut milk to just boiling point in a small saucepan. Pour the hot coconut milk over the chocolate/sunbutter mixture and let set for 2 minutes.
Stir well until the mixture is thick, smooth and glossy (if you are using crunchy sunflower seed butter it will not be as smooth).
Put mixture in a 8î x 8î baking dish and refrigerate for 1 hour. 
(if you have to refrigerate for longer and come back to it, take the mixture out of the fridge for about 20 minutes to soften before you roll the truffles)
Using a melon baller or small spoon, scoop mixture into small balls and place on a pan lined with baking paper. You can roll the balls with your hands if they are not round enough. Refrigerate for at least 30 minutes.
Place the remaining bag of choc chips into a microwave safe bowl and heat for approx 2 minutes, stirring once or twice until the chocolate is fully melted.
Put the ingredients you have chosen to roll the truffles into small individual bowls.
Using a toothpick or skewer, dip the balls in the melted chocolate and coat fully. Allow the excess to drip off and then place the truffle in a bowl with one of the rolling ingredients. Roll the truffle so itís fully coated. Place on a tray lined with baking paper, and repeat with remaining truffles. You may need to reheat the chocolate and restir if it cools while you are working.
Let truffles set for up to an hour in a cool place or in the fridge. Truffles can be stored in the fridge for a week or frozen for up to a few months. They are best served at room temperature.
Makes about 40-50 truffles.



Chreese scones

Thanks to Kelly at www.allergytots.com.au for this fantastic recipe

Ingredients : 

1 small onion, diced
30g nuttelex
2 cups gluten free self raising flour
1 trial packet Chreese made up according to packet (cheddar used in original recipe)
1 tablespn chopped parsley (optional)
pinch of salt & pepper if desired
2 teaspoons DariFree Original powder mixed into 3/4 cup water
1 teaspoon vinegar
1 tablespn Nuttalex/ghee melted for brushing scones prior to cooking

Method : 

Preheat oven to 200C (180C fan forced)
cook onion in Nuttelex over medium heat until golden brown and softened
Combine flour, salt & pepper & parsley and pre-made Chreese mix in a large bowl.
add cooked onions and rub mixture together until the fat coats the flour
Combine DariFree and vinegar and stir into flour mix, using a knife to mix to a soft dough
Tip the mixture onto a lightly floured bench and shape and pat the dough to rectangle about 3cm high
Using a biscuit or scone cutter, cut rounds from the dough and place on a lightly greased and floured baking tray.
Brush the tops of the scones with melted nuttelex
Bake scones in preheated oven for 25-30 minutes until risen and golden brown. When properly cooked, they will sound hollow when 
tapped on the base.
Serve warm.

Variation - add a handful of diced bacon for a truly savoury treat!



Allergy Friendly Caramels

 One very clever customer has kindly shared her recipe for these amazing caramels - all allergy friendly, thank you Kim B!!

1. make sweetened condensed milk as per substitute recipe below and chill
2. grease a slice tin or small pyrex baking dish

Ingredients : 

3 tablespns nuttelex
2 tablespns Golden syrup
1/2 cup sugar
200g or almost a whole batch of DariFree condensed milk (as per recipe following)
vanilla extract

The Magic : 

Place nuttelex, syrup, sugar and DariFree condensed milk in a large heavy based saucepan
stir over heat til mixture boils. turn down heat.
Continue to cook, stirring well for about 12 minutes. You can test 'chewiness" by popping a small amount of mixture on
a cold saucer. Once the mixture stops looking like liquid it's done - it kind of starts to congeal, like scrambled eggs.
add vanilla and very quicky pour into tray to set
turn caramel onto a chopping board once mostly set, still warmish, and cut into squares.

wrap in wax proof or baking paper

Variations : 
use Enjoy Life choc chips melted and dip some of the caramels into that, makes like 'cobbers', remember them?!
using half the amount of DariFree condensed milk will make the caramels hard and toffee like




Substitutions for Dairy Products in Baked Goods

Heavy Cream
(will not work for whipped cream)

Ingredients:

2/3 cup prepared DariFree
1/3 cup melted margarine or canola oil


Light Cream
(will not work for whipped cream)

Ingredients:

3/4 cup prepared DariFree
1/4 cup melted margarine or canola oil


Buttermilk

Ingredients:

1 Tbs apple cider vinegar (or lemon juice)
Enough prepared DariFree to equal one cup

Method:

Allow to stand for 4-6 minutes before adding to any recipe


Sweetened Condensed Milk

Ingredients:

1/2 cup powdered DariFree
3/4 cup sugar
2 Tbs margarine
1/2 tsp xanthan or guar gum
1/2 cup boiling water

Method:

Combine all ingredients, mix well.
Bring to slow boil over medium heat, stirring constantly.
Boil for one minute, or until thick and bubbly, stirring constantly.
Chill before adding to recipe.




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