Custard Pots

Following Alpro's decision to change their manufacturing plant and so necessetate a nut warning on their labels, there has been outcry in the allergy community on Twitter. Not a problem for those of us who couldn't have soya anyway, but thought it would be nice to share some of the basic recipes I give out in an initial appointment.

Chocolate Custard

These are best put into individual pots and will keep in the fridge for a couple of days. Custard never freezes well… For less organised days, mine get a fruit pouch or pot, with a bottle of fortified oat milk as a drink!

 Makes 4 150mls pots

Custard Pots (120mg Calcium per pot)

3tbsp (level) Custard Powder (if you want it yellow) or Corn Flour and 1/2-1 tsp Vanilla Paste or extract

400mls Oat milk* (fortified with calcium)

200mls Oat cream**

Sugar optional and to taste

Fruit Custard Pots (105mg Calcium per pot)

3 tbsp Corn Flour (or custard powder if you don't mind them yellow)

350mls Oat milk* (fortified with calcium)

150mls Oat Cream**

100mls fruit puree

Chocolate Custard Pots (120mg Calcium per pot)

3tbsp Corn Flour

400mls Chocolate Oat milk*

200mls Oat cream**

(for an adult only pudding, I sometimes make a smaller quantity of this, but thicker, and melt in extra chocolate and some kind of alcohol… )

Put cornflour in a bowl.

Mix to a paste with a little of the oat milk.

Add the rest of the oat milk and stir well.

Microwave for 2 minutes (or heat in a pan stirring constantly).

Stir well.

Microwave for 2-3 minutes, stirring after every minute, until boiled and thick (or continue to stir in a pan until at this stage).

Beat in the oat cream, fruit puree, (and sugar, if using) etc.

Leave to cool slightly, mixing well every 5 minutes (stops a skin forming).

Pour into pots and chill.

*or other milk substitute fortified with calcium, but rice milk needs more corn flour to thicken.
** or rice cream (or almond cream - if nuts not an issue…)

Stuffed Pancakes

Thought it was about time I posted some more savoury recipes. Have been meaning to have a go at using pancakes as a wheat free alternative to filo pastry and actually got round to it today! I do want to try again with multiple layers of thinner pancakes, but as these were rushed, in the hour and a half between pre-school and school pick-up, while also making sausage rolls (wrapped in wheat free bread dough) and bacon rolls (not bacon, and not rolls, but it's what Mini Monster calls them!) for the freezer for packed lunches, didn't have time to experiment…

Essentially, you could probably stuff these with pretty much anything, you don't have to use fish, or the veg I've used, change ingredients to suit what you have or what you can eat!

120g Wheat Free Bread Flour 

2 Balls of Frozen Chopped Spinach (defrosted) - could leave plain, or use herbs

400mls Milk Substitute (I used Oat milk)

1tbsp Olive Oil

(if you don't need them to be wheat free, there is another recipe on the link in the instructions for egg free pancakes)

1/2 cup Pudding Rice (This is stickier, so a bit less messy for small hands, but any rice will do)

1 cup Water

1/4tsp Turmeric (optional - gives yellow colour)

Celery (1/4 stick, finely chopped)

Leek (about and inch, finely chopped)

Garlic (chopped/grated)

1 Carrot (grated) 

herbs (I used a few fresh basil leaves from the limp plant on the windowsill)

Salmon filet (about 8 cm length was enough for me to cut into 6 even sized strips about 1cm wide)

Put rice, water and turmeric (if using) in a pan. Stir and bing to a boil.

Stir again, put on a well fitted lid (don't use pan with spout or won't get a seal), turn off the heat (but leave on the ring) and leave while you make the pancakes.

Mix pancake ingredients in a bowl.

Follow instructions to make pancakes here.

I used 1/3 cup measure for each pancake and made 9 about 15cm diameter. Only 6 made it to stuffing - I had to keep checking they were ok, and hadn't had time for lunch…

Gently fry the chopped celery, leek and garlic (or whatever veg using).

Add veg, grated raw carrot and herbs to the rice and mix well.

 Spread centre of pancakes (about 6 cm square) with about a tablespoon of rice mixture.

 Place piece of fish along edge of rice.

 Fold lower edge of pancake over fish.

Fold in sides.

 Continue to roll up pancake to give spring roll shape.

Place on oiled baking tray.

Drizzle with a little oil.

Bake at 200ºC for about 20 mins, or until crisped and beginning to colour.

*I had one of these cold for my packed lunch the next day, it held together well and was much tastier than the limp looking sandwiches the rep had brought in for us…

**I froze the rest. I used one for emergency quick dinner for Mini Monster. Microwaved for 30 seconds to partially defrost, then fried in a little oil until crispy on the outside. He loved it, but did want it sliced like sushi!

Dumplings

Well, it's that time of year again. Kids eczema flaring up with the central heating going on and the cold wet walk to school... But on a more positive note, it's soup, stew and stodgy pudding time of year again!

Wheat free scones always seem to be a bit of a disappointment when I give them a try, so finding dumplings that turned out soft and light was a very welcome surprise.

This made 8 dumplings (but you'll need to find your own stew recipe to put them on. This might be a good place to start if you don't already have a favourite recipe - one with lots of liquid is better for dumplings).

120g Gluten Free Self Raising Flour

1/2 tsp Baking Powder

50g Dairy and Soya Free Spread

Mustard Seeds/Herbs etc

70-80mls Milk Substitute (depending on flour blend used)

Put chopped herbs, mustard (or other flavourings, if using) in a bowl.

 Add flour and baking powder.

Roughly rub in margarine to course bread crumb consistency.

 Add milk substitute string with a knife until starting to come together.

 Knead lightly (add extra flour if needed).

 Divide into 8 and roll into balls.

 Carefully place onto a hot stew.

 Bake for 20mins at 190ºC, with the lid off.

Date and Apple Cake (Sticky Toffee Apple Cake)

What's not to love about a hot fruity sponge pudding on a winter's day?

100g Dried dates (chopped)

125ml Boiling water

1/2 tsp Bicarbonate of Soda

45g Dairy and Soya Free Spread

90g Wheat Free Flour (I used gluten free white bread flour rather than plain flour) - as the original recipe was not free-from, you could use self raising flour - and omit the baking powder -  if you don't need it to be wheat free.

1 tsp Baking Powder

1/2 tsp Mixed spice

60g Caster Sugar (or any other sugar you have to hand)

2 tsp Egg replacer mixed into 60ml Oat milk (or other milk substitute)

2 Eating Apples, chopped

Sauce:

2 tbsp Light muscovado sugar (I used 1 of dark muscovado and 1 of caster sugar as that's all I had)

50g Dairy and Soya Free Spread

100ml Oat cream + 100ml Oat Cream (or other dairy free cream)

Heat oven to 180ºC

Put dates in bowl and pour over hot water, leave to soak for about 30mins, or until slightly softened. 

Blend to form a thick paste (or just mash with a fork). Mix in the bicarbonate of soda.

Whisk the dairy free spread and sugar until light and fluffy.

Whisk in the egg replacer mixture.

Whisk in flour, baking powder, and mixed spice.

 Fold in the date mixture and chopped apple.

 Pour into a greased lined tin (I used a 15cm square tin for this quantity).

 Bake for 30-35 minutes, until just firm to the touch.

Meanwhile, make the sauce by slowly dissolving sugar, dairy free spread and 100ml oat cream in a small pan. 

Simmer slowly until thickened.

Add the rest of the oat cream and mix well.

Cut cake into squares/slices, pour on the toffee sauce or serve with oat cream or dairy free ice cream.