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˚

Tuna pasta {Egg free, dairy free}

Tuna has been Harpers favourite food as long as I can remember. He eats it in everything. This pasta is delicious and one of his favourite meals.

Ingredients:

olive oil
1 tsp cinnamon
1 bunch of fresh basil
X2 400g tins of good quality whole tomatoes
700g or more, of good quality tuna (in oil)
one red onion, cut finely
1 Pinch of crushed hot chilli
500g penne (egg free, if needed)
Zest and juice of one lemon
Salt and pepper

Chop the basil stalks, you want to pick the leaves and set them aside for later. Next chop the red onion. I cut both really fine.

Heat a splash of oil, and gently fry the onion, basil stalks, crushed chilli and cinnamon. You want to use a medium heat for about 5 minutes, or until the onion is soft and sweet.

Turn heat to med/high and add your tomatoes, break the tomatoes up with the back of your spoon, then add tuna. Add salt and pepper and let simmer for about 20 minuets.
While the tomato mixture is cooking you want to get you pasta cooked. For me it works best with a really big pot full of water, add salt and bring to boil. I don't add oil but do make sure I give it a stir every couple of minuets until its cooked.

Once the pasta is cooked I drain it, and mix it with the tomato sauce, lemon juice and lemon zest. Then I test the seasoning, sometimes I like to add two lemons instead of the one I used here. Also I add more salt or chilli now (if needed)
Tear up the basil leaves you set aside earlier and your done. Enjoy.

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.