Distributor of allergy friendly foods catering for speciality diets, allergies & intolerances

Buckwheat Blueberry Muffins

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 200°C / 400°F
• 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

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, – 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

Ingredients:
• 1 cup DariFree
• 1 banana
• 1/2 - 1 cup frozen berries
• 4 - 5 ice cubes
• Dash of honey

Method:
• 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

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

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

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:
• Heat juice until very hot but not boiling and combine with DariFree.
• 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

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

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

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)

Yield:
• Serves 6 - 8

Potato Non Gratin

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°C / 400°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°C / 400°F until tender, about one hour.
• Serve as a side dish with BBQ meat, meatloaf etc.

Vanilla Pudding - Microwave

(From Sunni Mullis, specialdiets) (WF. GF. DF. SF. NF. PF. EF. YF.)

Ingredients:
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 2 cups liquid DariFree
• 1 Tbs margarine
• 1 tsp vanilla

Method:
• Combine sugar, cornstarch and salt. Stir in DariFree until smooth.
• Microwave uncovered on high 3 minutes.
• Stir.
• Microwave 4 - 6 minutes more, stirring every minute until thick.
• Stir in margarine and vanilla.
• Cover with plastic wrap to avoid "skin".
• Refrigerate.

Yield:
• 4 servings

Cornbread

Ingredients:
• 1 cup cornmeal
• 3/4 cup garbanzo bean flour (chickpea flour) or white bean flour 1/4 cup sugar
• 2 tsp xanthan gum
• 2 Tbs baking powder
• 1/2 tsp salt
• 2 heaped Tbs DariFree + 1 cup of water
• 1/4 cup cooking oil
• 1 egg

Method:
• Preheat the oven to 200°C / 400°F .
• Grease 9x9 or 8x8 pan with nonstick baking spray (or muffin pans).
• Combine the cornmeal, bean flour, sugar, baking powder, xanthan gum, and salt in a large bowl.
• Mix dry ingredients.
• Add liquid ingredients to dry and stir completely.
• Pour the batter into prepared pan.
• Bake for 20 minutes until the cornbread begins to pull away from the sides of the pan and is golden in colour.

Chocolate or Carob Pudding

Ingredients:
• 1/3 cup sugar
• 1/4 cup baking cocoa or roasted carob powder
• 3 Tbs cornstarch
• 1/8 tsp salt
• 2 cups DariFree (already made, not powdered)
• 1 tsp vanilla

Method:
• Combine sugar, cocoa, cornstarch, salt.
• Stir in DariFree until smooth.
• Microwave, uncovered on high for 3 minutes.
• Stir.
• Microwave 4-6 minutes longer or until thickened, stirring every minute.
• Stir in vanilla.
• Pour into individual serving dishes.
• Cover with plastic wrap to prevent "skin".
• Refrigerate.

Yield:
• 4 servings.

Bread Machine Bread

Ingredients:
• 3 eggs
• 1 2/3 cup water
• 3 Tbs olive oil
• 1 tsp cider vinegar
• 3 1/4 cups Bette Hagman Flour Mix
• 2 1/2 tsp xanthan gum
• 1 1/2 tsp salt
• 1/2 cup dry DariFree powder
• 3 Tbs sugar
• 2 1/4 tsp quick acting yeast

Method:
• Add wet ingredients together.
• Mix and add to bread pan.
• Mix dry ingredients together and add on top of wet ingredients.
• DO NOT mix wet and dry ingredients together.
• Set bread machine to setting 3 - 2 lb. loaf - Medium.
• This setting takes 4 hrs and 20 min.
• The bread always turns out great.
• It is the best fresh out of the machine.
• Store the slices in the refrigerator and toast slices needed.

Caramel

Ingredients:
• 1/2 cup DariFree
• 3/4 cup sugar
• 2 Tbs margarine
• 1 tsp xanthan gum (or 1/2 tsp guar gum)

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 until cool before adding to recipe

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°C / 400°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 oat 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°C / 400°F for 20 minutes or until muffins are lightly browned and springy to the touch.

Yield:
• 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 GFCF (NO DAIRY) chocolate chips and one cup chopped nuts.
• Drop by rounded Tbs onto un-greased cookie sheets.
• Bake at 190°C / 375°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.

Vanilla Pudding - Stove Top

Ingredients:
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 2 cups DariFree
• 2 eggs (optional)
• 2 tsp vanilla
• 2 Tbs margarine, melted

Method:
• Combine sugar, cornstarch, and salt in medium saucepan.
• Mix well with a wire whisk.
• Add milk substitute to pan.
• Cook on medium high heat stirring constantly with whisk until thick and bubbly.
• Set aside.
• In a separate bowl, beat eggs, vanilla, and margarine, together with whisk.
• Stir in a small amount of the cooked mixture, then pour all back into the saucepan.
• Cook 1 minute more.
• Chill in refrigerator about 1 hour to set.

Yield:
• Makes about five (1/2 cup) servings.

Variations:
• Butterscotch Pudding:
• Substitute 1 1/2 cups brown sugar (firmly packed) for white sugar.
• Use 3 Tbs margarine instead of 2 Tbs.

• Chocolate Pudding:
• Increase sugar to 1 cup.
• Add 3 Tbs cocoa with the sugar.

Note:
• If you omit eggs in this recipe, the pudding will be sweeter and less rich, but still very good.

Pumpkin Pie

Ingredients:
• 2 large eggs
• 15 ounce can pumpkin
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 cup hot water
• 1/2 cup DariFree powder
• Unbaked deep-dish 9-inch pie crust

Method:
• Preheat oven to 220°C / 425°F.
• Beat eggs lightly in a medium bowl.
• Stir in pumpkin, sugar, salt, cinnamon, and nutmeg with beaten eggs.
• Combine hot water and DariFree, then stir into with the pumpkin mixture.
• Pour into pie shell.
• Bake at 220°C / 425°F for 15 minutes.
• Reduce heat to 180°C / 350°F and bake 60 minutes or until the centre is soft set.
• Pie will set firmer after it cools (over night in refrigerator is best).

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 on top of a Miss Roben's chocolate cake for my kid's birthday/special occasion cakes and it is always fantastic.

Little Pavlovas

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

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

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

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
  (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

Ingredients:
• 300-400g Enjoy Life choc chips or Boom Choco Boom bar (chopped )
• (Or use a combination of both, which is what I did and it was great)
• 1 x 100g packet of glace cherries, halved
• 1 cup chopped dried apricots
• 1/2 cup walnuts, chopped
• 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.

Protein - Packed Breakfast Pancakes

(Adapted from "Living Without" magazine)

Brown rice flour & sorghum add extra protein & fibre to these tasty gluten & dairy free pancakes.
Top them with sliced fruit for a healthy start to the day.
(For convenience, mix the batter the night before, cover and store in the fridge.
If batter has become too thick, add some more liquid)

Ingredients:
• 3/4 cup brown rice flour
• 1/2 cup Miss Roben's sweet sorghum flour
• 1/4 cup tapioca
• 1 tsp xanthum gum
• 1 Tbs baking powder
• 2 large eggs (or equivalent replacer)
• 1 tsp vanilla (gf)
• 3 Tbs sugar
• 1 cup DariFree original
• 1 tsp oil of choice

Method:
• Mix together flours, xanthum gum and baking powder with a whisk in a mixing bowl.
• Add eggs, vanilla & sugar.
• Add DariFree slowly until batter is desired thickness.
• Do not over-mix or batter will become thick & stiff.
• Heat oil in a non-stick pan.
• When pan is sizzling hot, pour in batter or drop by serving spoonfuls to make pancakes.
• Spread batter out in pans in needed.
• Cook until pancakes have bubbles throughout and bottoms are lightly browned.
• Flip with a spatula and cook briefly until done.

  Variations

  For banana-nut pancakes, add half a ripe mashed banana and 2 Tbs ground almonds.
  For blueberry pancakes add 1/2 cup fresh or frozen blueberries and increase sugar to 5 Tbs.

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 (1½ cups) Enjoy Life Semi-sweet Chocolate Chips
• ½ tsp Vegetable Oil
• ½ 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!

  Yield:

• 10 bars

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 or frozen substitute

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!

Do-It-Yourself Easter Eggs - version 2

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

Ingredients:
• 1 bag (10 oz) Enjoy Life semi-sweet chocolate chips
• 1/3 cup brown rice syrup

Method:
• Place chocolate chips in a microwavable container & microwave for 30 seconds, stir. Continue until the chips are melted. Be careful not to overheat.
• Stir in the brown rice syrup.
• Spread the chocolate mixture on a plate and cover until it stiffens, a few hours. The chocolate will become very pliable.
• Lightly grease your favorite Easter Egg or Chocolate moulds. Place the chocolate mixture into the molds, lightly pressing it into place. Refrigerate until set. Remove from the mould for your yummy chocolatey treat!

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.

Enjoy Life's "Cookies for Everyone" is written by Leslie Hammond (Author of "The Kid-Friendly Food Allergy Cookbook") and Betsy Laakso (Director of Research & Development at Enjoy Life Foods).

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 350° (180°C, or gas mark 4).
• 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

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 Easter Egg Recipe - version 1

Ingredients:
• 1 bag Enjoy Life choc chips
• Easter egg moulds
• Spray oil or butter/margarine to grease moulds

Method:
• Spray the Easter egg moulds with a non stick spray or grease with butter / margarine
• Melt 1 bag Enjoy Life chocolate chips in microwave or saucepan, being careful not to heat too much and burn the chocolate
• Paint a thin layer of chocolate inside the moulds, then chill for 5 minutes
• Paint a second layer of chocolate inside the moulds and chill for 5 minutes
• Carefully remove chocolate from the moulds 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
• Add some DariFree Original to the melted chocolate to make it a little creamier
• Break up and melt some Boom Choco Boom rice milk or crispy rice bars with some choc chips. Play around with the flavour, 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 1/2 teaspoon of small sweets that suit your child's diet, a great treat for them to have an egg that rattles when they shake it and some surprises inside!
• Enjoy!

Chocolate Fudge

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

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.

Easter the Allergy Friendly Way

OK, here are some really decadent chocolatey treats from Enjoy Life, to help you through the Easter season.

The Easter Eggs really are easy to make, and I have found Easter Egg moulds previously at Woolies, Crazy Clarks, and last week at Wheel & Barrow.

Don't forget also, the divine Love Cake products are the most decadent chocolatey allergy friendly treats you've ever tasted, so they make a wonderful addition to an Easter feast!

*Remember if you are making your own eggs they don't have emulsifiers and additives, so keep them in the fridge or freezer until you need them.