I’ve made allergy friendly custards before, like this one, but I’ve been looking for a plain custard to use with cakes and puddings for desserts.
This is version I have come up with – so far I have only made it in my Bellini – so I’m not sure about stove top conversion, sorry.
The base for both flavours is:
30g gluten free cornflour
500g milk (to suit diet – but pick a high protein version if it is a plant based milk)
1 tsp vanilla bean paste
1 heaped tsp of No Egg powder
For the vanilla version add:
1 extra tsp vanilla bean paste
80g milled coconut sugar
For the chocolate version add:
60g milled coconut sugar
50g dairy free chocolate bits
Place 100ml of milk into a measuring jug, add to it the flour and No egg. Whisk well until well combined and smooth.
Put the mixing tool (butterfly attachment) in place and in the jug of the thermal cooker place the remaining 400ml of milk, vanilla and sugar (or syrup). Add in the floury milk mix.
Tilt the measuring cup on top of the machine so that it is cracked open.
Cook for 17 minutes at 100C on Speed 3.
For the Vanilla version, add both lots of vanilla at the same time. (Because of the coconut sugar and the lack of egg, the vanilla version is more a brown colour than regular vanilla custard).
For the Chocolate version, add the chocolate at the end and mix through gently until melted and evenly distributed – speed 3 for about 20 seconds.
The mix will thicken further as you let it cool.
If you are using a Thermomix instead of a less powerful version of the machine, you may need to adjust the cooking time to a minute or 2 less.
Makes enough for our family (2 adults and 4 kids) for dessert.
The ice-cream van came around, and as a school holiday treat, for only the 2nd time in their lives, my kids were allowed to go. They waited ages, just bursting with excitement, but when we got to the front, their snow cone machine was broken and so there was nothing that Ellie could eat. She was crushed and cried quietly by my side while the boys got their treats. Thank goodness for a stash of special treats at home!!
I felt so bad for her and I was so pleased with the way that she didn’t make a fuss that when she asked for ‘special chocolate bikkies’ to take to morning tea at the park, I was pretty well inclined to make her anything she wanted!!
I’ve seen lots of recipe for chocolate ripple biscuits so I decided to give them a go for her.
*You can use equal quantities of shredded coconut to replace the psyllium and quinoa if they aren’t pantry staples for you.
In your processor, grind down the sugar to resemble castor sugar (Speed 8 for 10 seconds in a thermal cooker)
Add in the baking powder and soda, cocoa, salt, psyllium, quinoa and flax and blitz until fine (speed 10 for 10 seconds)
Add in the flour and mix again (speed 6 for 10 seconds)
Add in the Nuttelex and seed butter and pulse several times to combine.
Add in the egg replacer and pulse to combine, then scrape down sides and process until mix resembles wet sand (speed 5 for about 20 seconds).
Form teaspoons of mix into balls and place on lined baking tray.
Press down with hands and place into pre heated 180C oven for about 12 minutes.
Biscuits will be soft when removed from oven, but harden on cooling. My kids (and husband!) are so delighted -they are delicious and are honestly one of those times you can’t tell that something is ‘everything free’!
Makes about 24 biscuits – store in an airtight container for about a week.
Enjoy – like my very happy girl did!!
** Recently I’ve had a few questions about the egg replacement options. I have tried flax eggs but they don’t work so well here. If you can’t use any of the above, suggestions then leave out the egg replacement and increase your vegan butter and seed butter each by 25g… Works really well!
They were a really easy (and VERY popular!) school holiday treat to bake with the kids, and I have done my best to make it a little healthier than the original, which you can find here.
See below the recipe for a gluten free Coeliac friendly version and several options for a nutrition boost.
Also see below the recipe for how to make mini baked doughnuts with this recipe.
200g SR flour (half wholemeal)
90g sugar
1/2 tsp flaked salt
1 tsp mixed spice
1 egg worth of egg replacer (OR 3 tbsp aquafaba OR 1 whole egg)
65g light olive oil/melted butter or nuttelex
240g milk of choice
Melted nuttelex/butter to top
extra sugar and spice to top (mix in a 10:1 ratio)
In a large bowl place the flour, sugar, salt, spice and egg replacer (if using). Use a whisk to combine the dry mix. (Speed 4, 8 seconds)
In a separate smaller bowl whisk together the oil and milk. Add in aquafaba or whole egg at this point if using. (If using a thermal cooker, add the liquids to the dry mix here)
Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 4, 8 seconds)
Place into lined muffin pans and bake in a preheated 180C oven for about 20 minutes.
As soon as you remove the muffins from the oven, brush them with melted Nuttelex/butter and sprinkle with a mix of sugar and spice.
Makes 12 …. did not last long in my very busy, hungry house!! Now I just make double batches and freeze 😉
Enjoy!!!!!
To make these Coeliac friendly replace the spelt flour with 1 1/4 cup of a gluten free flour mix plus 1 tsp psyllium.
For a more filling version, I replace 50g of the flour with 50g of nut/seed meal.
You can also also replace the oil with a very well mashed medium overripe banana.
Boost the protein with 1/4 cup of hemp seeds.
Add some more fibre with 1 medium grated apple (or blitz it in your machine) – if you use this option, you will need to reduce the milk to 200g.
To make these into mini doughnuts you need an appropriate tin, very well greased.
Place the mixture into a piping bag and pipe the mixture into the tin.
Cooking a moderate oven for about 8-10 minutes. Allow to cool in the tin for a few minutes before removing to a wire rack.
For a spiced doughnut, brush the tops with a melted vegan butter and sprinkle with the same sugar and spice mix as above.
For an iced doughnut, melt some dark chocolate of choice, then drop the doughnuts into it and then sprinkle with your choice of decorations. We use the Hoppers 100s & 1000.
So, after recent skin prick tests and blood tests came back showing that my biggest boy’s reaction to hazelnuts had decreased, he was booked in to the children’s hospital for a food challenge.
Scary but exciting. We were asked to bring along some Nutella … not something we have ever had in our house. So I dutifully bought it and Will ate it with great gusto! He was absolutely delighted to have a new food – especially such a sweet treat one – in his diet! Thankfully he passed the challenge and now needs to include hazelnuts in his diet at least once a week for the next couple of years.
Given that the first ingredient in a jar of Nutella is refined sugar, then followed by oil, it is not something I really want to feed to him on a regular basis! So I set about making a  sweet choc nutty spread of my own, without all of the added extras.
2 cup hazelnuts (toasted and skin off – or follow the instructions below)
1 heaped tbsp cocoa (or 1 flat tbsp cacao)
1 tsp vanilla bean paste
1/2 tsp flaked pink salt
120 mls boiling water (or up to 160 if you want a thinner spread)
8 medjool dates (pick the big fat juicy ones!)
Optional: 1-2 tbsp maple syrup
If you bought raw nuts, roast them first. I did mine on a tray under the grill (and watched them very carefully!!!)
While the nuts are roasting, seed the dates and cover them with the boiling water. Add the vanilla and salt to the water.
Process the hazelnuts (after rubbing them in a towel to remove skin) for 10 seconds on speed 10. (This will take longer in a food processor). Their oils release best while they’re hot so if you’ve bought roasted nuts, place them in a hot oven for a couple of minutes first. Scrape down sides and repeat.
Add the date mixture, water and all, to the hazelnut mixture and process again until well combined (10 secs on speed 8, scrape and repeat twice).
Depending on the level of sweetness you enjoy add the maple syrup here and process again to combine well (Speed 7, 10 seconds).
Store in a clean, airtight glass jar in the fridge for a couple of weeks.
Yep – Â you can eat this one by the spoonful too!!
Enjoy 🙂
P.S. If you enjoy cheesecakes, leave about 1/3 of a cup of this mixture in your processor and blitz it together with 200g of your favourite plain biscuit (we used LEDA arrowroots) to make a great crumb base. It heads to the freezer until needed!
I love that it is healthier and much faster than the normal jam making process!
4 small apples, peeled and cored
3 cups strawberries, hulled
4 tbsp coconut sugar/maple syrup (Optional)
40ml water
4 tbsp chia seeds
Stew the apples together with the water and sugar (if using). (100C on speed 2 for about 10 mins in the Bellini)
Add strawberries and blend until you reach your desired consistency for jam
Add the chia seeds and stir until well combined.
Pour into sterlized jars and place in the fridge. The chia will swell and help the jam to set.
This jam doesn’t have nearly as much sugar as regular jam so it will not keep as long, but that’s not so much of an issue when you can make it so quickly and in smaller quantities!
This also works well with mulberries in place of the strawberries. Â For the mulberry version I add in the sliced skin of a lemon or an orange to the stewing apples, then remove then skin when I put the jam into jars.
My mum makes the most amazing Sticky Date puddings. They truly are a decadent ‘sometimes food’ but the amount of cream and butter in the sauce means that they have been out for us for the past few years. I’ve missed the sweet warm stickyness so with this dessert I aimed for something similar but a lot healthier!
See below the recipe for a Coeliac friendly option too.
20 medjool dates, pitted and halved
2 cups very hot water
1/2 cup coconut sugar
120g vegan butter or sunflower seed butter
1 teaspoon bicarbonate of soda
4 cups wholemeal spelt flour
4 tsp GF baking powder
3Â teaspoons ground mixed spice
2 medium, very ripe bananas
1 cup sunflower seeds
150ml maple syrup
2 tsp tasteless coconut oil
Place dates, water, butter, sugar and bicarb in the Thermal cooker and cook at 100C on speed 2 for about 6-7 minutes, or until the mix comes to the boil. Add in the bananas and start processing on speed 3 and working your way up to speed 5 for about 20 seconds, or until the mixture is fairly smooth and consistent. (Do this in a saucepan over a medium heat with regular stirring and then transfer to a food processor or blender to do this without the thermal cooker) In a large separate bowl mix together the flour, baking powder, spices and seeds. Pour the date mix into the flour mix and fold together until all combined. Grease a large baking dish (this is a big cake!) and pour the mixture in. Cook in a preheated 150C oven for about 45-50minutes. As soon as you remove it from the oven, use a skewer to poke holes all over the cake. Mix the syrup and coconut oil together and heat gently until it is melted. Pour it evenly over the top of the cake. Best eaten warm (and with just a little cream or ice cream if your diet allows!)
To make this cake Coeliac friendly replace the spelt with 3 cups of plain GF flour mix and 1 cup of almond/seed meal.
Makes about 20 serves. This cake is quite moist and so freezes well and a half mixture works well too.
If you aren’t going to eat the cake straight from the oven, poke holes in the cake but leave the syrup off, then warm the cake and the syrup and pour over just before serving.
These are a more traditional version of those yummy Easter treats. They are a little quicker and less complicated than the ones I posted a couple of years ago but they aren’t gluten free because of the spelt (You can find the other version here). Or check out the my simple coeliac version after the recipe.
These are delicious and my whole family scoffed them (… well, Ellie did, after I picked out her fruit 😉 I guess I’ll be making another batch that is fruit free). And I don’t think I’ve ever heard a more rapid response of ‘more more more!’ from George!!
Bun mixture
280 g luke-warm water
2 tsp instant yeast
500 g spelt flour (I do half wholemeal – and this year I’ve use half Khorasan)
1 tsp apple cider vinegar  (optional, but it works as a bread improver)
1 tsp pink Himalayan salt
40 g coconut sugar
1 tbsp mixed spice
30 g Nuttelex/Vegan butter/melted tasteless coconut oil
200 g sultanas or mixed fruit
White cross mixture
equal parts plain GF flour and water.
Mix together until smooth and place into a piping bag (or a freezer bag with a hole cut in the corner).
Sugar Glaze mixture (optional)
equal parts water and sugar
Place both ingredients in a small saucepan and bring to a gentle simmer. Stir regularly and allow to simmer for about 5 minutes.
——
Place all of the bun ingredients, except the fruit in a large food processor, in this order: water, sugar, yeast, flour, spices, salt, oil/butter, vinegar. Pulse until the dough is roughly brought together. (speed 5 for 15 seconds followed by speed 2 for 1 minute)
Tip onto a floured surface and knead for about 5 minutes. (just bring it together if you’ve use a machine kneading function)
Tip the fruit onto the dough and knead again until the fruit is evenly distributed. OR if you’re using a machine with a knead function – tip the fruit in gradually through the top opening during the start of the kneading.
Form dough into a ball and place in a bowl. Cover with a tea towel and leave in a warm place to rise for 30 minutes.
Knock the dough down with your fingers and then break into 12 even pieces and place on lined baking tray.
Leave tray in a warm (breeze free) area for about 45 mins to rise.
Pipe the cross on to the buns and then place in a pre-heated 180C oven for 15-18 minutes.
If you wish to use the glaze, gloss them with the sugar glaze using a pastry brush as soon as you remove the buns from the oven.
To make a coeliac friendly version:Â replace the spelt flour with 2 cups of a plain GF flour mix plus 1 1/2 cups of almond or seed meal (I make my seed meal from a equal combination of milled sunflower, pepita and flax seeds). GF breads only get one rise (without the gluten there isn’t the same structure for the CO2 ,formed by the yeast, to get trapped), so once you have made the dough, bring it together (skip the kneading step as there isn’t gluten to develop!) and break into 12 pieces of even weight, place on a tray and cover, allowing to rise for about 45 mins to an hour. (place them a little closer together than I did here, to encourage them rising up, instead of out!). Apply cross and bake following normal recipe. As with all GF products, they are best eaten fresh, but if you freeze them in an airtight wrap and bag, whilst still warm, the defrost and rewarm quite well.
To make these a chocolate version (an anathema to me, but my kids have begged for them!), add handful of vegan choc chips. Don’t put the choc chips in the food processor, as they’ll get shredded. Rather add them in at the same stage you would have added the fruit. Then pipe with a chocolate cross (the normal cross mix, but remove 1 tsp of the flour and add 1 tsp pure icing sugar and 1/2 tsp cocoa).
Enjoy – and I hope that this year your Hot Cross Buns will remind you of the joy and hope that the Cross of Jesus has brought 🙂
OPTIONAL – 1 tsp maple syrup (I tend to leave this out for me)
Place the oats on the processor and blitz until fine (Speed 9, 8 seconds)
Place the banana, syrup (if using), salt, seed butter and about 25mls of milk in the processor/blender and pulse a few times.
Scrape down the sides. Then while the processor is running, add in the dates one at a time. Process for a further 20 seconds (Speed 4 during the addition then up to 7 for 10 seconds).
Add in the rest of the milk and the ice blocks (through the chute whilst running) and process until well combined and fairly smooth. (Speed 6)
Serve immediately.
If you’re using a bullet style blender, use half of the ingredients in each of 2 large cups.
*I’ve recently been using cow’s milk as my husband’s taste preference. I use 1/4 full cream milk and 3/4 cold water.
I love these delicious, soft biscuits – They are very easy and quick to knock up as they are made from ingredients that I always have on hand.
They are low in sugar but they are sweet enough to take the edge off those cravings.
The fibre and protein help them to boost your energy levels and keep you full for a while … what’s not to love?! Great for afternoon tea…. Or even breakfast!
See below the recipe for a Coeliac version and a few extras.
2 medium bananas, very ripe
3 cups rolled oats
1 tsp ground cinnamon
1/2 cup nut and seed based protein powder (plain almond or seed meal if you’re short on time!)
1 tbsp maple syrup
2 tbsp milk of choice (unsweetened vanilla almond is great here)
3 tbsp aquafaba OR 1 whole egg
Pinch salt flakes
Blend together all the wet ingredients, including the banana, until just smooth (speed 5, 6 secs)
In a separate bowl mix together the oats, seed/nut meal, salt and cinnamon. (Speed 4, 6 secs)
Add the banana mix to the dry mix and process until well combined (speed 4, 8 secs, scrape and repeat if required).
Place spoonfuls on a lined baking tray and cook in a preheated moderate oven for about 12 minutes.
I think these are best served with an afternoon cuppa!
Makes about 24 biscuits.
Extra Options:
To make these coeliac friendly use 2 cups puffed rice and 1 cup rolled quinoa in place of the oats.
Add a tbsp of cocoa or cacao for a chocolate version.
For a sweeter option stir through some chopped dried fruit (dates or sultanas are my favourite but cranberries or apple work too) … Or even a handful of chopped dark chocolate.
Itchin' Kitchen 
