Dairy free, Egg free, Scalloped potatoes (vegan option)

These scalloped potatoes are so good. I have no worries serving them up to dairy eater. In fact I'd go as far as to say you couldn't even tell weren't made with dairy. And for the vegans out there just admit the bacon, simple.

What you'll need.

2kg Desiree Potatoes
6 Spring onions, thinly sliced
6 slices Bacon, cubed (optional)
1 tub Tofutti better than sour cream
1/2 tsp Crushed Garlic
1 pinch Salt & Pepper

Preheat oven to 180˚C.
Peel potatoes and slice thinly keeping all potato slices a similar thickness.
Slice spring onions.
Cut bacon into 1 cm cubes.
Add salt, pepper, and garlic to "sour cream" whisk with a fork to combine.
Arrange a layer of potatoes over the base of a large ovenproof dish. Top with spring onions, and bacon. Drizzle with a little cream mixture. Repeat layers until all ingredients have been used.

Bake for around 2 hours, or until potatoes are just tender. If the top is not brown and crunchy by this stage, turn the oven up and bake until top is browned.

That's it, super easy, and so good!

Vegan lemon diva, cupcakes.

100 g Nuttelex (dairy-free butter)
3/4 cup caster sugar
1/2 tsp vanilla extract
The Zest of two lemons
2 tbs of organ egg replacer, mixed with 2tbs of water
1 1/3 cups self-raising flour
1/2 cup of soy milk

Icing:
125 g nuttelex butter
2 cups of icing sugar
11/2 tbs lemon juice

Pre heat oven to 180°, line a 12 hole muffin pan with paper cases.
Beat the butter, sugar and vanilla extract until light and creamy. Mix in lemon zest.

Mix the egg replacer with the water it will be foamy, continue beating mixture and add egg replacer.

Gently fold though the flour and soy milk, in two alternate bathers. Divide the mixture into paper cases and cook for 20 to 25 minutes or until springy when touched.

Allow cakes to cool.

To make the icing, beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly, add lemon juice. Ice onto cooled cakes.

These cakes are so, so, so, good. No one will have any idea they are vegan.

Chicken pie, {Egg free & dairy free}

What you'll need

5 chicken thigh filets, cut into cubes

2 carrots, chopped

3 celery pieces, copped

1 zucchini, finally copped

1 brown onion, grated

1 leek, sliced

4 sheets of safe puff pastry, I have found the pampas puff pastry has no egg, milk or nuts

2 cloves of fresh garlic, crushed

2 tbs of plain flour

3 tsp of safe chicken stock powder 

olive oil

2 tbsp of nuttelex for greasing pie dish

Sauté the brown onion, leek and chicken in a saucepan for 5  min

add the remained vegetables and garlic, stirring, cook on med heat for 5 min

add 1 1/2 cups of water and chicken stock simmer until vegetables are cooked

grease two pie dishes, line with pastry, put a few holes in the pastry with a fork and cook for 10min at 180˚

By this time the vegetables should be cooked, mix the flour with a small amount of cool water to make a paste add the paste to thicken the sauce depending on how thick you like your sauce, you can add more water or flour.

Check the flavour, you may need to add more chicken stock, salt or pepper.

Pour into the pie dish and cover with puff pastry, put a few holes in the top with a fork

cook until browned around 30-40min on 180˚

Egg free, milk free, nut free Crocodile chocolate Birthday cake. Vegan.

First off your going to make the cake, I made a chocolate cake in a square tin.

Chocolate Cake.
2 tbs of dairy free margarine, I use Nuttelex
3/4 cup sugar
1 1/2 cup S.R flour
1/2 cup hot water
1/2 cup soy milk
1/2 cup cocoa, (check as some brands may have milk)
2 tbs of golden syrup

Pre heat oven to 180º
mix all dry ingredients
add water and margarine
add soy milk, golden syrup and mix well
cook for around 45min
allow to cool on cake tray

Butter cream icing.
1 cup of pure icing sugar
1/4 cup of nuttelex
natural green food colouring

Mix well. Add more or less sugar or margarine until you a happy with the thickness add a few drops of green food colouring until you get the green you are after. 
Ice the cake.

Top of cake.
I used a toy crocodile because its what I had around the house but you could also do this with small farm animals.
Green liquorice.
shredded coconut
sweet william makes a dairy free, egg free and nut free chocolate. I used the mini snack size for the sides.
2tsp icing sugar to mix with coconut

Mix coconut with  food colouring (because i used a natural food colouring I found it gave a horrible taste to the coconut, I just mixed in some icing sugar to mask the bitterness until I was happy with the flavour)
sprinkle on cake and edges of plate
I then grated the chocolate to make a dam
cut the liquorice to make the reeds
for the log, use a grater to shape it
I then stuck the chocolate blocks on the sides. I had planed on having them all the way around the edges to make a fence, but we ran out. 

Dairy free, egg free & nut free Yo Yo's (vegan)

We had an allergy review this week. I try not to get my hopes up to avoid the disappointment that normally comes with these appointments, but i'd be lying if I told you there is any real way to avoid the letdown.

Harper's allergies remain the same with egg double what it was last time. We now have to wait a year before more testing.

Things are easy at home, now that Harper is older and eating with us, I have adjusted to cooking without egg, milk, nuts and oats. It's how we live now.

It's leaving the house that's hard, I miss being able to go to friends houses for dinner or popping in to see someone. I hate that I can't let Harper run around a play centre like all the other toddlers, I hate having to always remind people to wash there hands before touching him, I hate the judging looks that come from people who have no idea the severity of a food allergy.
This year there will be no birthdays parties for us, he's to old to be left sitting in a pram or held and to young to understand not to touch any food. I know it will get easier, once he understands what he can and can't eat, but until then its hard, really hard. I feel like he's missing out on so much.

These Yo Yo biscuits are to die for, super easy and no one will know the difference. Harper approves he begged for as many as I would give. Enjoy.

Yo Yo Biscuits.
1 cup of SR flour.
1/2 cup Organ dairy and egg free custard powder.
1/2 cup nuttelex dairy free margarine.
1/3 cup icing sugar.

Mix all together until a ball forms.
Roll into 32 small balls and place onto a greased tray, press lightly with a fork.
Cook at 180º for 10-15 minutes.
Remove from oven, cool then fill with butter icing.


Butter Icing
1/4 cup nuttelex margarine
1 cup icing sugar

Blend until fluffy.