I find a lot of GF, but most still have dairy but I'm not sure how/what can be replaced without breaking the recipes. Have a friend that needs some comfort food and spoiling, anyone have any recipes?

Also, does anyone know if I can just remove the chestnuts in this, or if I need to replace them (internet says use hazelnuts)?
https://www.jamieoliver.com/recipes/butternut-squash-recipes
/baked-squash/

fizzy_kiwi - 2019-04-19 20:46:00

You could use walnuts, hazelnuts, maybe cashews, or even macadamias to replace the chestnuts in the Jamie recipe - they're there for both texture and flavour.

Regarding the first query; in your GF recipes, replace dairy with products like nut or soy milks, coconut or other DF yoghurts (always check...), and oils/butter with nut butter or coconut, etc.

I found this nice one the other day.....
Have made the topping but used a different base of dates, almonds, etc (the "specialist" item needed is available from thegreenolive, but is nearly $13 so am working on an alternative (probably GF biscuits or GF breakfast "cereal")

Mini Hot Cross Bun Cheesecakes (Vegan, Gluten Free, Refined Sugar Free) Cook: 2 hrs refrigeration Makes 8 By @thatgreenolive – Olivia Moore

• Base:
•
• 1 cup "Top That! Meal Toppers Salted Tahini Caramel Meal Topper"
• 1 teaspoon mixed spice
• 1 Tablespoon coconut oil, melted
• 1 Tablespoon nut butter or tahini
• 1 Tablespoon water
• (or use another wholefood base)
•
• Filling:
•
• 1 cup cashews, soaked overnight
• 100ml coconut cream (the solids scooped from the top of a can of coconut milk chilled overnight - not canned coconut cream*)
• ¼ cup coconut oil, melted
• 3 Tablespoons coconut sugar (alternatively use brown sugar)
• 1 ½ teaspoons mixed spice
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ⅛ teaspoon citric acid (optional but recommended for tartness)
• 100ml coconut milk (use leftovers from the can you used to get the coconut cream**)
• 1 ½ Tablespoons agar-agar
•
• Cross Topping:
•
• ¼ cup coconut yoghurt
• Natural colourants of choice (turmeric, beetroot powder, matcha, spirulina, etc.)
INSTRUCTIONS:
1. Lightly grease 8 muffin holes.
2. To make the base, blitz the Salted Tahini Caramel Meal Topper in a food processor until a rough crumb. Add remaining ingredients until a chunky but pliable mixture is formed. Press into the bottom of prepared muffin holes.
3. To make the filling, place all ingredients except for the coconut milk and agar-agar in a high-speed blender and blend until smooth and creamy.
4. Place the coconut milk in a small saucepan, and gradually whisk in the agar-agar until combined and there are no lumps. Bring to a boil, then simmer and whisk continuously for 1 minute, until thickened.
5. With the blender running, pour in the thickened coconut milk, continuing to blend until smooth and combined.
6. Divide cheesecake mixture among prepared bases, and refrigerate for two hours, until set. Do not freeze, as freezing will react with the agar-agar and ruin the creamy texture.
7. Meanwhile, to make the cross topping, mix coconut yoghurt with desired natural colourants of choice. Transfer to a piping bag.
8. Remove the cheesecakes from muffin holes, and pipe crosses on the top of each cheesecake. Cheesecakes keep in an airtight container in the fridge for up to four days.

*To get coconut cream from a can of coconut milk, refrigerate the can overnight (do not shake or turn upside down). In the morning, the solids and liquids will have separated – for this recipe, you will use the thick, creamy solids at the top of the can.
**After you have measured out your coconut cream, mix together the leftover water and solids remaining. This is what you will use to cook with the agar-agar.

Edited by autumnwinds at 12:10 am, Sat 20 Apr

autumnwinds - 2019-04-20 00:09:00

Basically, you can use "ordinary" recipes if you can find a suitable alternative (and Mr Google is a great help there....).

The above recipe uses Agar-agar (from a species of seaweed) instead of gelatine (so suits vegans as well...)..... and coconut oil and nut butter or tahini instead of butter, for example.

Sometimes it's a wee bit of trial and error, but there's plenty of substitutes, and it's all about experimenting to get the right texture and flavour.

Good on you for caring about your friend, and I'll look for some more recipes for you. You could also put "DF dairy free" into the search engine over on the top left, and select "last year" and that will bring up past posts.... and do the same thing with "GF Gluten Free", too...

autumnwinds - 2019-04-20 00:20:00

Google Paleo recipes, they are GF and DF. Thousands to choose from :)

holly-rocks - 2019-04-20 09:10:00

holly-rocks wrote:

Google Paleo recipes, they are GF and DF. Thousands to choose from :)

The magic word! Thank you both for the help.

I swear the coeliac is the least fussy of us, the rest pack a tantrum over anything stranger than potatoes. But if they don't like this, then I'll eat it all myself.

https://www.savorylotus.com/lemon-berry-skillet-cake-gluten-
grain-dairy-free/#tasty-recipes-19323

fizzy_kiwi - 2019-04-20 12:13:00

My GF DF son loves a crushed meringue with jelly, soy or coconut yoghurt and dark chocolate grated on top. Very yum - custard below goes good with this too
Also mashed banana mixed with 2 eggs, cooked like mini pancakes, served with melted peanut butter, maple syrup or custard recipe below.
Homemade custard
1 egg mixed with 1 tablespoon cornflour, 1 tablespoon maple syrup or golden syrup (sugar free maple works too). Stir in 1 cup almond milk and heat on low until desired consistency reached. Can eat hot or cold. Sometimes we stir gf df choc chips through to make chocolate custard

2spotties - 2019-04-21 15:40:00