Blueberry & Lemon Yo-Yo Cookies

Let’s get fresh, fruity and just right for the holidays. These yo-yo biscuits are are classic Antipodean staple and are perfect for warmer climes as they don’t have the tendency to melt like my favourite chocolate cookies! Talking of melting, this cookies have the wonderful melt in the mouth feels of very short shortbread, enhanced with a rich buttercream filling. It really is a wonderful combination.

I was in the mood for colour so concocted some delicate lemon biscuits (coloured with custard powder for a lovely yellow hue) and filled with bright purple blueberry filling. This biscuits will certainly get people talking, whilst also reaching for another one 🙂

Blueberry and Lemon Yo-Yo Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

zest of 1 lemon

1/2 tsp lemon extract

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar, zest and essence until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the blueberry cream.

Blueberry Cream 

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

200g icing sugar

1 tbsp blueberry coulis

  1. Make the blueberry coulis by cooking down 100g blueberries with 2 tbsp sugar and 1 too lemon juice. Cook until eh blueberries have burst and the mix is saucy. Sieve to give a luscious sweet sauce.
  2. Whisk the margarine  with the icing sugar and  1 tbsp blueberry coulis until it is all incorporated. Place in the fridge to firm up before using.
  3. use the remaining blueberry coulis for ice cream, waffles or fruit salad

Trail Mix Picnic Bars

If you’re heading outside this weekend you’ll be wanting to make these trail mix picnic bars to fuel your adventures. They’re full of the energy giving goodness (and fun) of trail mix packed into gooey chocolate coated crispy bars, perfect for sustenance on the go.

The pretzels add a salty, savoury note to the biscuits and cereal which is most moreish. You could almost say these along with a large drink of water could replace the sugars and salts lost during strenuous exercise – then again you could just say they’re yummy!

I’ve added dried fruit as I think it’s an important addition into any trail mix but it is fully optional. However, photographed bars don’t contain any dried fruit as my children would have refused to eat them if they had! Feel free to substitute nut or seed butter for the Biscoff spread if you can wish/can, which will give another dimension to the bars.

Ideally made the day before, these bars can also be made at the last minute as long as they have some setting time in the fridge or freezer.

Trail Mix Picnic Bars

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan, vegetarian)

makes 16 small bars, multiple recipe for more

40g salted pretzels, roughly crushed – keep 10g aside for the topping

30g biscuits, roughly crushed (I used Lotus Biscoff)

60g cereal of choice, I used an old pack of Cocoa Pops

30g dried fruit of choice (optional)

100g golden syrup

50g Lotus Biscoff spread

25g sugar

85g dairy-free dark chocolate

Handful of sprinkles

  1. Line a 2lb loaf tin
  2. Melt together the syrup, sugar and biscoff spread until it’s a smooth caramel consistency
  3. Mix in the crushed biscuits, 30g of the crushed pretzels, the cereal and dried fruit
  4. Tip into the lined loaf tin and press down, making the mixture nice and level off. Place in the fridge to set.
  5. Melt the chocolate and spread over the set mix. Sprinkle on the extra pretzels and a handful of sprinkles. Return to the fridge. When the chocolate has fully set, cut into 16 even sized bars. Keep covered in the fridge.

Triple Chocolate No-Bake Cheesecake

In my opinion free-from puddings are much harder that cakes, biscuits or treats. I have a fair few favourites, but i’m always looking for a new exciting pudding option. Do you have a go-to pudding favourite? I’d love some ideas to get excited about 🙂

Cheesecake is a perennial favourite in this household (it’s even been requested instead of a cake for a birthday before now!), and the larger is still groaning with leftover Easter chocolate, so in a way the decision was made for me. I fairly often make a chocolate cheesecake, so this new version had to stand out and wow the crowd! Since more chocolate is always a crowd pleaser, I’ve created this standout triple chocolate layer cheesecake, to tempt even the most fussy cheesecake afficionadoes!

It may look complicated, with the different layers, but actually it’s very simple. You’ll just have a couple more bowls to wash up, but surely that’s a small price to pay for such a deliciously decadent dessert.

This is a tofu based cheesecake. Sounds unappetising, right? Well, it’s certainly enough to put off my sister in law who will happily devour this saying ‘oh that’s delicious’ until I tell her it’s made from tofu, then she immediately puts her fork down! Tofu really divides people, but when you think about it it’s just a thick paste made from a milk, just like cream cheese; it just needs to be treated right and then it can taste top notch, and this cheesecake is a case in point.

Triple Chocolate No-Bake Cheesecake

(dairy-free, egg-free, nut-free, sesame-free, can be gluten-free, vegetarian and vegan)

makes one 12 inch cheesecake, enough to serve at least 8

175g crushed biscuits, ideally chocolate flavour

40g dairy-free margarine, melted

350g pack firm silken tofu

100g dairy-free dark chocolate, I particularly like Kinnerton

75g dairy-free white chocolate

5 tbsps golden syrup/maple syrup (or use honey if you’re not vegan)

1 tbsp sunflower oil

grated chocolate to decorate

  1. Melt the dairy-free margarine and stir into the crushed biscuits. Press into the bottom of a loose base tart tin. Place in the fridge to set.
  2. Meanwhile, portion the tofu into 200g and 150g.
  3. In a blender pulse the 200g of silken tofu with 3tbsp syrup/honey until smooth.
  4. Melt the dark chocolate and 1/2 tbsp oil together either over a bain-marie or in a microwave. Stir until smooth.
  5. Carefully stir the chocolate into the tofu mix until well combined.
  6. Pour over the biscuit base. Smooth over the top and then leave to set in the fridge for at least a few hours.
  7. Clean the blender and pulse the remaining 150g of silken tofu with 2 tbsp syrup/honey until smooth.
  8. Melt the white chocolate and 1/2 tsp oil together, stir until smooth.
  9. Carefully stir the white chocolate mixture into the tofu mix. Pour over the set dark-chocolate layer and level off. return to the fridge to set.
  10. Decorate the top as desired, I used grated ‘milk’ dairy-free chocolate.

 

Summer Berry Sorbet and Arlettes

Summer is here (at last!) and the shops are full of delicious ripe berries, so much so I’m constantly popping them into my shopping basket. Whilst you can’t beat a bowl of fresh berries, a homemade sorbet is a close second (especially now it’s hot), and a great option when you’ve managed to squash the whole punnet on the way home, like I did this week.

Whilst the dairy-free ice cream ranges are constantly improving, I’m more of a sorbet fan. A good sorbet is utterly delicious and so packed full of flavour that’s it’s perfect on a hot sunny day. Even before we were catering for food allergies, D and I would always choose sorbet for pudding.I’ve served this sorbet with these wonderful little wafers called Arlettes. They’re puff pastry spirals, rolled out very thin, coated in icing sugar and baked until golden. They’re the perfect caramel flavoured crisp accompaniment for any kind of pudding.

Summer Berry Sorbet

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves at least 6

150g caster sugar

200ml water

juice of 1/2 a lemon

400g berries

  1. Roughly chop the berries and then whizz up in a food blender. Sieve if you like a smooth sorbet, don’t if you like some pips.
  2. Dissolve the sugar in the water and lemon juice by bringing the syrup to a rolling boil. Immediately turn off and stir in the berry puree.
  3. Pour into an ice cream machine and churn as instructed, or pour into a Tupperware box and place int he freezer. If using the Tupperware method, remove from the freezer ever hour or so and give the sorbet mix a good stir/whisk, to break up any large ice crystals. The whole process should take 4 or 5 hours.
  4. Serve with this wonderful caramelised, crispy Arlettes for a show stopper dessert.

Arlettes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20

1/2 pack puff pastry

lots of icing sugar

  1. Roll the puff into a neat rectangle and then roll up to form a tight cylinder. Wrap and freeze for at least half an hour so it is very cold. Once chilled cut into 1/2cm slices
  2. Preheat the oven to 200 degrees Centigrade.
  3. On top a mound of icing sugar, roll out each circle until very very thin and totally covering in the icing sugar. Stamp out fluted circles, or traditional leaf shapes
  4. Place on a lined baking sheet and bake for 5-6 minutes until totally golden. Keep a close eye on them, a burnt Arlette is not nice! Once golden, turn over and bake for a further couple of minutes.
  5. Cool on a wire rack. These are best eaten on the day they’re made.

Chocolate and Lime Tart

Everyone needs a showstopper dessert recipe made from simple store cupboard ingredients, and this one certainly fits the bill. Most people love chocolate and will sigh with delight when a rich chocolate pudding is produced, combine that with the delicate, elegant look of a tart and you’re surely onto a winner!

I’ve made this chocolate tart many many times and it always goes down a treat. This version is pepped up with a hint of zesty lime for added freshness, and it just seemed to make it more seasonal.

The filling is super simple; a mixture of chocolate, dairy-free milk, sugar and cornflour but the end result has the luscious taste and texture of a super rich chocolate truffle. Combine that with crisp pastry and you’re in heaven!

Served on its own or with a side of dairy-free whipped cream decorated with a sprinkle of lime zest and you have a dessert fit for any occasion

Chocolate and Lime Tart

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 1 tart

150ml dairy-free milk

100ml water

3 tbsp sugar

1 tbsp corn flour

170g dairy free dark chocolate, chopped

2 tsp vanilla extract

zest of 1 lime

sprinkle of quality salt

1/2 block shortcrust pastry

  1. Line the tart case with shortcrust pastry, prick all over, fill with baking beans and blind bake.
  2. Once it’s browned and the edges have cooked through [about 15 minutes in a medium oven] remove the beans and crisp up the base [another 5 or so minutes]
  3. Meanwhile, make the filling. Place the water and dairy-free milk and sugar into a saucepan and gently heat.
  4. Take 1 tbsp of the warmed milk mixture and mix to a smooth paste with the cornflour
  5. Pour the cornflour mix into the oat milk and stir well, bring to a bubbling boil and add the vanilla.
  6. Place the chopped chocolate into a bowl. Pour over the hot oat milk and stir to until its a smooth mixture. Season with a pinch of salt.
  7. Pour into the chocolate into the pastry case. Level off, sprinkle over the lime zest and salt and refrigerate for a few hours until set.
  8. Serve thin slices (it’s very rich) with a dairy-free cream topped with a little more lime zest.

 

Chocolate Chip Loaf Cake

I do love a loaf cake. They seem more casual and everyday than a round cake, and you can concentrate on flavour rather than fancy adornments. I also find them very useful to whip up for a pudding, tea time treat or snack at short notice; without the icing a cake can be made from start to finish in under an hour (with most of that time in the oven).

This particular recipe produces the most amazingly textured cake – it has what Mary Berry would call a good crumb! It also keeps fantastically well for a few days, so a loaf cake made on a Sunday can be used as an after school snack, or lunch box filler for the whole week.

I’ve added a good amount of some of the new Nomo chocolate from Kinnerton as I know my children love anything with chocolate in, but this cake would also work fantastically well with the addition of glace cherries, dried fruit or even handful of fresh berries.

Chocolate Chip Loaf Cake

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

makes 1 2lb loaf

250g or 2 cups self-raising flour

1/2 tsp bicarbonate of soda

30g or 1/4 cup corn flour

pinch of salt

115g or 1/2 cup dairy-free margarine

200g or 1 cup sugar

180g or 3/4 cup dairy-free yogurt

1 tsp vanilla extract

170 ml or 3/4 cup dairy-free milk

35g dairy-free dark chocolate, chopped

35g dairy-free creamy chocolate, chopped

  1.  Preheat the oven to 180 degrees centigrade/gas mark 4
  2. Line a 2lb loaf tin
  3. Sift together the flour, corn flour, bicarbonate and salt and set aside
  4. Mix together the yogurt, dairy-free milk and vanilla and set aside
  5. Cream together the spread and sugar until light and fluffy
  6. Alternately add the flour and yogurt mix (about 1/3rd of the mix each time) and whisk well between each addition.
  7. Stir in the chopped chocolate
  8. Pour into the loaf tin and level off
  9. Bake for 40-50 minutes, until a knife cones out clean
  10. Cool briefly in the tin before unmoulding.