Gluten free, vegan chocolate cake

To make this dairy, egg and gluten free cake, you need to secure some pure cocoa powder. It can be found in health food stores. However, if there is no dairy allergy you can also use good quality cocoa powder found in the super market as it often contains skim milk along with sugar etc.

To make the cake you will need the following:

1 cup of almond meal flour

3/4 cup of chick pea flour

1/4 cup of cocoa powder

1 cup of sugar

1 teaspoon of vanilla extract

3 level teaspoons of egg replacer powder

2 teaspoons of baking powder

1 teaspoon of baking soda

 4 tablespoons of vegetable oil 

1 cup of almond milk

Raspberries and icing sugar to decorate

Mix together all the dry ingredients well in a mixing bowl with a spatula. I generally do not like my cakes very sweet, and one cup of sugar is perfect for me. But if you prefer your cakes sweeter, especially if you are using pure, unsweetened cocoa, you can add an extra 1/4 cup of sugar. Mix all the wet ingredients in a separate bowl and add to the dry ingredients. Stir to mix but be careful not to over mix.

Place the mixture in a lined 20 cm cake tin, sit it on a baking tray and place it in a preheated fan forced oven (180 C) for  40 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake before taking it out of the tin. Place fresh raspberries and dust with icing sugar.

To make a chocolate sauce to accompany mix together two tablespoons of cocoa powder with 2 tablespoons of icing sugar and 1-2 tablespoons of apple juice and a few drops of oil. Add the juice slowly until you get the desired consistency. You can also use a thicker version of the sauce to ice the cake.

Corn couscous with chickpea and prune tagine

Last night was a bit crazy, we had to take our pets to the vet, hence were running behind so I decided to cook something quick and easy but still packed full of flavour and without making me feel that I was compromising on quality or taste.

For the corn couscous, I used the entire packet using the packet instructions with the exception of using chicken stock rather than plain water. Use water or vegetable stock for a vegetarian version. I also added some slivered almonds for texture (optional).

For the chick pea tagine,  I used two cans of drained chick peas. I often use canned beans or tomatoes, as long as no additives, preservatives or firming agents have been added.

You will also need  the following
2 medium sized onions chopped finely
5 cloves of garlic finely chopped
1/2 can of  diced tomatoes or two fresh tomatoes chopped
2 teaspoons of cumin seeds
1 medium sized stick of cinnamon bark
12 prunes
Handful of golden raisins
Salt and chilli powder to taste
1/2 teaspoon of turmeric
1/2 teaspoon of cumin and coriander powder each ( if available)
1 teaspoon of dried fenugreek leaves ( optional)
150 ml of water or stock
2 tablespoons of olive oil
Handful of coriander springs chopped coarsely

In a tagine or large frypan or skillet add the oil and cinnamon bark. Stir for 30- 40 seconds and add the cumin seeds. Wait for them to sizzle slightly and add the onions and garlic. Stir and cook until they are translucent. Add the canned or fresh tomatoes followed by the powdered spices. If using fresh tomatoes cook until they are softened. Add the chickpeas and stir to ensure they are well coated followed by the raisins and prunes. Add the stock/ water, cover and allow to simmer on a low heat for about 10 minutes. Add the chopped coriander and serve with the warm couscous.

I served the meal with a side of some pickled gherkins, I prefer the middle eastern or Jewish ones as they are tangier than the continental versions. But a simple green salad would work really well as well.

Zucchini and carrot fritters

I made these fritters yesterday as I thought they would make a good snack for the entire family, my toddler included. Though the word fritter may be a misnomer as I did not deep fry them, rather just cooked them in a non stick pan similar to how one would make pikelets... So I guess it is a cross between a pikelet and fritter though much healthier.

I used one zucchini and one carrot finely grated, along with two heaped serving spoons of chick pea flour and one level serving spoon of rice flour. I also added two teaspoons of olive oil,  a pinch of turmeric and about half a teaspoon of salt. I did not add any other spices as I wanted my baby to eat these as well. But if you are only cooking these for adults, you can also add other things like cumin, green chilies or red chilli powder, grated ginger, minced garlic and finely chopped coriander.

Mix with a about half a cup of water, adding the water slowly to ensure you get the right consistency - it should be a thick batter. Allow to stand for 10 minutes

To cook, heat a non stick frying pan, and drop about a table spoon of the batter to make the fritters/ pikelets. I made small ones, so was able to fit about 7-8  in each batch, but you can make big ones if you prefer. Once little holes appear in the batter( similar to when you make pancakes) turn the pikelets and cook the other side, pressing down with the back of a spatula to ensure good contact and that the fritters are cooked through.

Eat warm, and to spice up ( if you made the baby proof version) you can use condiments of your choice, we elected for hot sauce :)

Gluten free, vegan almond cake

I made this cake over the weekend as my husband and I were entertaining a vegan acquaintance who is also allergic to wheat.  Given that I have been doing plenty of allergen free cooking, I was not perturbed with the prospect of entertaining someone with dietary restrictions. However, this cake was more of an experiment than general as I had run out of the egg replacer powder ( I used the last of it for my vegan custard) and thus ended up using vinegar and soda water instead, an old method which I have used in the past to make eggless cakes, and the results speak for themselves.

Ingredients
1 cup chick pea flour
1 cup almond meal
1 cup caster sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of apple cider vinegar
1 cup of soda water
4 tablespoons of oil
1 teaspoon of vanilla extract

Method
Line the base and sides of a 20 cm round baking tin and place on a baking tray. Pre heat fan forced oven to 180 degree Celsius .

In a mixing bowl mix together all the dry ingredients. Add the wet ingredients, stir to incorporate and place in the cake tin. Bake for 40 minutes. Allow the cake to cool in the oven for a further 10 minutes.  Remove from the oven and allow to cool in the tin for a further 20 minutes before removing the cake.

I prefer to decorate my cakes with fruit, rather than ice them and in this instance have used in season plums. I also served it with a vegan custard which I made with almond milk, sugar, egg replacer powder, vanilla and a pinch of saffron.

Gluten free, vegan almond meal cookies

Ingredients
1/4 cup chick pea flour
1/4 cup almond meal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 heaped teaspoon of egg replacer powder
2 tablespoons of  vegetable oil ( I have used rice bran oil)
1 tablespoon of almond milk
Few drops of vanilla extract

Mix all the dry ingredients well with a spatula in a mixing bowl. Add the oil, vanilla and almond milk and bring together into a soft dough. Place little balls of the dough onto a lined baking tray and bake in a preheated oven ( 175 degree Celsius) fan forced oven for 18-20 minutes. Allow to cool, before removing them from the tray.

If you can avoid the temptation, these cookies will keep in an air tight container for 4-5 days.

Gluten free, vegan almond and orange cake

1 cup almond meal

1 cup besan / chickpea flour

Zest and juice of two oranges

3 teaspoons egg replacer powder

2 teaspoons gluten free baking powder

1 teaspoon baking soda

4 tablespoons olive oil 

1/4 cup of flaked almonds to sprinkle on top

Icing sugar to dust

Method 

Preheat fan forced oven to 180c.

Line the base and sides of a 20 cm springform tin with baking paper ensuring the baking paper on the sides comes above the tin - this will protect the cake and flaked almonds from browning too much.

In a large mixing bowl, mix together all the dry ingredients. Add the orange zest, juice and oil and mix again with a spatula. Pour mixture into a lined 20 cm round baking tin. Sprinkle the top with flaked almonds and place in the preheated oven. Bake for 45 minutes. May take longer in a conventional oven. Allow to cool in the tin for 10 minutes. Once cool enough to handle, take the cake out of the tin, remove the baking paper and place on a cake stand or serving plate. Dust with icing sugar and enjoy a slice of this scrumptious cake warm with a cup of coffee or tea. Should keep in an air tight container for 3-4 days, however, I am lucky if it lasts 2 days in my house as my husband and I are quick to polish it off.

Fragrant cumin rice (Zeera pulao)

Plain old rice can easily be enhanced by adding a few aromatic spices. Cumin rice is a great option if you are entertaining and want to serve something other than plain rice, without going to the hassle of chopping ingredients for a pulao. Plus, it goes well with almost all Indian curries as it has complementary ingredients and does not detract from the accompanying curries.

My preferred method of cooking rice for a pulao is a little different as I prefer to remove the starch and hence cook it like pasta. However if you prefer you can also use the absorption method.

I use good quality basmati rice for pulao as the grains are long and provide a good result.

Ingredients
2 cups of  washed and soaked basmati rice
2 teaspoons of salt
2 tablespoons of oil
2 teaspoons of black cumin seeds ( shah zeera)
4 green cardamom
2 black cardamom
1/2 teaspoon of mace
2 bay leaves
2 cloves
4-5 black pepper corns
Medium piece of cinnamon bark
Water

All the spices mentioned impart their own distinct flavour, but if you are missing a few, you can still make the rice. In fact, in many households it is made simply with the brown cumin seeds.

In a large saucepan bring about 1.5 litres of water to the boil. Add 2 teaspoons of salt and the washed and soaked rice. Cook until the rice is almost done and then drain in a colander and wash with cold tap water. Set aside. Return the now empty saucepan back to the heat and add the oil and all the spices except the cumin seeds. Once the oil is hot add the cumin seeds. Cook for a minute and add the cooked rice, stir gently to coat the rice with the oil and spices, taking care not to break the rice grains. Cover and cook on a low heat for 15-20 minutes. If you have a diffuser, place it under the saucepan to avoid direct heat. You can also use a large fry pan or tava to place under the saucepan. This protects the bottom of the rice from overlooking.

If using the absorption method, skip the step of cooking the rice first. Add the oil and spices to the saucepan, followed by the washed rice, stir to coat the grains in the oil and spices, add 5 cups of water and bring to the boil on a high heat. Cover, reduce the heat and cook for a further 15 minutes.

Serve hot with your favourite curry...

lobhiya, black eyed bean curry

One of my favourite bean curries is lobhiya, made with black eyed beans. Since it is traditionally served with rice, it makes a perfect meal while I am on my elimination diet. It is also a great gluten free, vegan meal option.

You will need, two cups of black eyed beans. Wash the beans and soak them (overnight if possible as  it helps break down flatulence causing compounds).

2 onions

I inch piece of ginger

1 green chilli

7 cloves of garlic

1 teaspoon of  Kasoorie methi ( dried fenugreek leaves) if available

1/2 can of diced tomatoes

Salt

Chilli powder

Turmeric

Garam masala powder

Oil

2 bay leaves

3 cloves

4-5 black peppercorns

1 black cardamom

1, 2 inch piece of cinnamon bark
Water

In a pressure cooker or large heavy based saucepan, add the oil along with the whole spices. Finely chop or process the onion, ginger, garlic and chilli and add to the oil. Cook on a medium heat until the mixture reduces and turns brown. Add the diced tomatoes, followed by salt, turmeric, chilli powder, garam masala and fenugreek leaves. Cook for five minutes. Rinse the soaked beans and add to the pan. Stir well to ensure the beans are well coated. Add five cups of water. If using a pressure cooker, close the lid, turn up the heat and wait for it to whistle/ come to pressure. Turn down the heat and cook for a further 3 whistles and allow the pressure to dissipate. If using a saucepan, bring the curry to a boil, reduce heat and simmer covered until the beans are tender and the desied consistency is achieved. You may need to add extra water. Add some chopped coriander and serve with Rice or flat bread.

Super easy gluten free, vegan choc-hazelnut cookies

Baking was something I really missed when I first started my elimination diet. I have a sweet tooth and find baking very rewarding, so it is no surprise that I found alternatives to make allergen free baking possible. As they say, necessity is the mother of all invention and last year for Christmas, I wanted to make an allergen free plum pudding...to further complicate things my oven was only working on the grill setting, so I experimented with making a steam pudding with chick pea flour as it is used in Indian cuisine for both sweet and savoury preparations and lends well to steaming. Lo and behold, it turned out pretty good, in fact, few of my friends who tried it did not even realise that it was allergen free and made out of chick pea flour. Since then besan or chick pea flour has become my new best friend in the kitchen, and I have used it to make sauces, cakes, cookies, pancakes, flat breads etc... There is so much to share and so little time...but I will get there one recipe at a time :)

I have now introduced nuts into my diet and the combination of chick pea flour with almond meal results in some very scrumptious sweet treats ( at least that's how they taste to me - having been deprived of my regular sweet treats for months, it is possible that anything resembling a cake or cookie would taste divine to me... So if you are in the same boat and craving a sweet treat or want to prepare something special for a friend or loved one who has a food intolerance, give the following choc-hazelnut cookie recipe a go and make their day!

To make 14-15 small cookies, you will need the following:

1/4 cup besan/ chick pea flour
1/4 cup almond meal
1/4 cup caster or superfine sugar
2 teaspoon pure cocoa powder
2 1/2 tablespoons oil ( I have used rice bran oil)
1 tablespoon almond milk
1/2 teaspoon gluten free baking powder
1/2  teaspoon baking soda
2 level teaspoons of egg replacer powder
Handful of hazelnuts
Few drops of vanilla extract

Mix together all the dry ingredients. Chop the hazelnuts and add them to the dry ingredients. Add the vanilla extract, oil and almond milk and bring the mixture together with a spatula.
Line a baking tray with parchment paper and spoon out small quantities of the cookie dough leaving enough gap to allow the cookies to spread when baking.  I use a teaspoon as a measure to ensure all the cookies are the same size. Place in a preheated 175 C fan forced oven and bake for 18- 20 minutes.

Enjoy!!!

Aloo baigan, spicy potatoes and eggplant

Brinjal, egg plant, aubergine... Call it what you may, I love them all and a very simple but delicious Indian 'sabji' or dry curry made with potatoes and eggplant is one of my favourites.

Once special ingredient that makes this dish is amchur, it is powdered green mangoes, which provide the dish a tangy flavour and transforms it from the mundane to finger licking delicious. Amchur powder can be found in Indian grocery stores. I would recommend refraining from making this dish until you have managed to secure some, as the results without it are completely different.

You will also need
Eggplant
Potatoes
Onion
Salt
Turmeric
Chilli power
Oil

The quantities of the ingredients used will depend on the size of the egg plant. I have used a large eggplant, about 10 medium sized potatoes and two large onions. I also use mustard oil ( also available at the Indian grocers) for its distinct flavour but any vegetable oil can be used.

Cut the potatoes, eggplant and onion into equal sized cubes (I halve the onions and potatoes and then cut each half into quarters and then cut the eggplant to match). Heat 2-3 tablespoons of oil in a wok or large frypan/ skillet. If using mustard oil, get it really hot, to the point where it is just beginning to smoke, add the cubed potatoes and stir to ensure the potatoes are well coated with the oil. Cook on a high heat, turning occasionally for 2-3 minutes, add the eggplant and follow the same process. Once the edges of the eggplant and potatoes cubes have some colour, add the onions, and mix well. Lower the heat and cook covered for 10 minutes. Add 1/2 teaspoon of turmeric and chilli powder and salt to taste. Mix well and cover. Cook for a further 10-15 minutes or unit the potatoes are cooked through. Increase the heat and add 2 teaspoons of the amchur powder. Mix well but gently to avoid breaking the eggplant pieces.

Serve hot  - it is best enjoyed with flat bread, for gluten free options, I use ready made corn tortillas or make flat bread out of chick pea flour or millet.

Gluten and dairy free shepherds pie

As the air gets nippier, one tends to crave something warm and comforting... And nothing beats a hot pie straight from the oven in the comfort department. However, being on a gluten free diet, traditional pies with a pastry base or top are out. But I can still enjoy the good old shepherds pie as it is topped with mashed potato and not pastry. I make mine both dairy and gluten free by making an olive oil mash and by omitting the flour traditionally used to thicken the lamb mince sauce. I also add extra vegetables, so that I can get a more balanced meal.

For my version, you will need the following
500 gms of minced lamb
2 onions diced
7-8 cloves of garlic minced
2 large carrots grated
1 cup of corn kernels ( frozen or canned can be used)
1 cup of frozen peas ( you can use fresh if in season but will need to add them earlier in the preparation to increase the cooking time)
2 heaped tablespoons of tomato paste
150 ml of  chicken or vegetable stock
8-10 medium sized potatoes boiled with their skins on
4 -5 tablespoons of extra virgin olive oil.
Salt and pepper to taste
A teaspoon of dried herbs of your choice - I used thyme and fenugreek

Method
In a large frypan, add 1 tablespoon of olive oil along with the minced garlic and diced onion. Cook on a medium flame until the onions are translucent. Add the minced lamb and incorporate it well with the onions to ensure there are no lumps. Add the grated carrots and cook until the meat is browned. Add the tomato paste, followed by the stock and remaining vegetables. Season with salt and pepper and add the dried thyme. I also added dried fenugreek ( it imparts a very distinct flavour and is considered to enhance breast milk supply). Traditionally, flour is aded at this point to thicken the sauce, but by reducing the amount of liquid used in the recipe, I have been able to omit it. Simmer and cook all the ingredients together for a further five minutes. Set aside.

Peel and mash the boiled potatoes. Add olive oil and season with salt and pepper to taste.
Place the lamb mince mixture in a oven proof dish - I usually use a large dish as I want the ratio between the mince and the mash to be pretty similar, however if you like a thiner crust, use a deeper baking dish. Place the mashed potatoes on top of the mince and spread evenly. Drizzle some olive oil. For a extra crispy top you can sprinkle some corn crumbs. Place in a 180c preheated oven for 30 - 40 minutes, or until the top is crispy and golden brown.

I serve it with a side of a simple salad made with tomato, onion, cucumber, salad greens and avocado, seasoned with salt and pepper and dressed with lemon juice and olive oil.

Enjoy!

Allergen free staples

Any one who is living with allergies has a few staples in their diet - the building blocks for their meals. When I started on this journey my diet revolved around plain rice, which got a little boring and forced me to delve into my food heritage and find alternatives or new ways to jazz up or serve rice. So, in this blog, I would like to share some alternatives and substitutes that you may be able to add to your diet.

Obviously, rice is pretty important, but it doesn't have to be plain old rice, there is rice pulao, pilaff, risotto, fried rice etc. then there are rice noodles both the dry and fresh variety which can be found in all supermarkets or Asian grocery stores. There is rice pasta, rice cereal, rice porridge, rice bran, rice paper, puffed rice and flat rice not forgetting rice milk, rice syrup and rice powder; all of which lend to different preparations, thereby immensely increasing the variety of meals.

Another favourite of mine is chick pea flour or besan. It is full of antioxidants and is a healthier substitute to wheat flour. It is extremely versatile and I use it in both sweet and savoury preparations making cakes, pancakes and flat breads etc.

Then there are the other ancient grains, which are still extensively used in Indian kitchens like bajra (millet) and jowar ( sorghum) which are also very versatile. If you can tolerate corn, there is corn meal/ polenta or makki ka atta (maize flour).

If you can locate an Indian grocery store in your neighbourhood, you can find all these ingredients (at prices lower than the health food store) along with various lentils and beans either whole, hulled, split  or in powdered forms. I also discovered ragi flour, chestnut flour, amaranth and quinoa  amongst other things. If nuts are not a problem, they are a healthy and nutritious snack option and a great source of good cholesterol. I add them to sauces, meals and salads and use them ground up for delicious cakes.


The gluten free aisle at the supermarket is also a great help if you can tolerate corn as you can find everything from fresh bread, crackers to bread and cake mixes. One brand I have come to rely on is Orgran as their products are dairy, soy, egg and gluten free along with a few other things. You may also be able to buy certain products like plain potato chips or rice crackers and rice cakes from the regular section of your local supermarkets ( I find them more economical as gluten free or health food items often come at a premium) - just be sure to read the ingredient list and check for any allergen statements.

Hopefully, I have provided you with a few, new meal ideas... Will also post some of my recipes shortly...

About me

Welcome to my blog, I am a full time mum, wife, home maker, working professional, cook, gardener and now a blogger:).

I have always been interested in cooking and over the past few years have also started sharing my recipes, however, with this blog my intention is to share recipes that are without the common allergens.

This journey of allergen free cooking is new to me - no one in my family or my husband's family suffers from any food allergies or intolerances and while I had heard and read that food allergies were becoming very common, I was not really impacted by it. However, all that changed when I started to suspect my little one was either intolerant or allergic to something in my diet which was passing through my breast milk as he was very unsettled, would only sleep on my shoulder being held up and also had vomiting, and multiple, green mucusy poops. My options were to either stop breast feeding and start him on a hypoallergenic formula or try and figure out the food groups that were the main culprits. I wanted to continue breast feeding and thus commenced a strict elimination diet. I removed the top 8 allergens ( gluten, dairy, soy, eggs, tree nuts, peanuts, shell fish and all sea food, with the exception of salt) plus a few others like corn, coconut, mustard and sesame seeds, yeast, citrus, tomatoes and all preservatives and sulphites.

The beginning was the hardest, and buying food from the supermarket, even from the gluten free/ health food section was impossible as I had eliminated corn and  believe me, along with dairy and soy it seems to be in everything. However, once, I decided that I had to rely on my own cooking, things got much simpler. I lived on rice, potatoes, pears, turkey meat and lamb for the first two weeks and slowly started incorporating citrus, tomatoes, mustard seeds etc. one at a time always following the six day rule - eat a suspected allergen over three days and then observe the baby's behaviour for the next three days to see if any symptoms reappear. If no symptoms appear, it is not the culprit and can safely be added to the diet. As I am also introducing solids to my little one ( following the three day rule) it has been a slow process, but it is so worth it. My baby is settled, sleeps well (touchwood) and the vomiting and multiple poops have stopped.

It has been nearly five months since I commenced the elimination diet and I am still gluten, dairy, egg, soy and sea food free. I don't feel like I am missing out on anything as I have managed to find  substitutes  for most items or learned to live without them. I am now an expert at reading ingredient labels, have a few staples that I swear by and have a growing repertoire of allergen free recipes.

My aim for this blog is to share my experiences and my recipes and hopefully help not just breast feeding mums but also people who suffer from food allergies, or are vegan or avoid gluten etc. for health reasons. So with this inaugural post, I hope this is a pleasant, enjoyable and fruitful journey for all... Happy cooking and more importantly good eating!!!