Allergy free spicy pineapple and coconut muffins recipe

Ingredients

• 2 cups Orgran self-raising flour
• ½ cup toasted shredded coconut
• 1 cup sultanas
• ½ cup caster sugar
• 1 tbsp mixed spice
• Pinch of salt
• 2 tsps Orgran No Egg whisked with 80mls water until thick
• 100g Nuttlex, melted
• 440g crushed pineapple pieces
• ¾ cup pineapple juice

Method

• Preheat oven to 200°C.
• Line a large muffin pan with patties.
• Combine the flour, coconut, sultanas, sugar, mixed spice and salt in a large bowl.
• In a separate bowl, combine the No Egg, Nuttlex, crushed pineapple pieces and pineapple juice.
• Add the liquid mixture to the flour mixture and fold to combine.
• Spoon the batter evenly among the patties.
• If desired, smooth down the tops with damp fingers.
• Bake for 20-25 minutes or until cooked through.
• Allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Allergy free pumpkin chocolate chip muffins recipe

Ingredients

• 1 cup light brown sugar
• ½ cup Nuttlex
• 1 small butternut pumpkin, peeled, cooked and pureed
• 4 large tsps Orgran No Egg whisked with 240mls water until thick
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground cloves
• Approximately 3 cups Orgran self-raising flour
• ¾ cup broken 70% Lindt dark chocolate bits

Method

• Heat oven to 180°C.
• Grease and flour a large muffin cup or place muffin patties in the tin.
• Beat the sugar with the Nuttlex until fluffy.
• Add the pumpkin puree, salt, spices and No Egg and beat until combined.
• Slowly add the flour, stirring until a thick and heavy cake mixture forms.
• Stir the flour mixture into the pumpkin mixture until blended.
• Stir through the chocolate bits.
• Fill the muffin cups or patties about ¾ full.
• Smooth and round the tops, leaving as little chocolate visible as possible as it may burn during cooking.
• Bake for about 25 minutes or until firm and cooked through.
• Leave to cool in the tray for five minutes before removing to a wire wrack.

Allergy free mandarin and cranberry scones recipe

Ingredients

• 2¼ cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• 1 tsp baking soda
• Pinch of salt
• 1 tbsp sugar (optional)
• 20g Nuttlex
• 1 cup dried cranberries
• 1 Orgran No Egg whisked with 40mls water until thick
• ¼ cup goat’s milk
• ½ cup sweet mandarin juice
• Zest of 2 mandarins, grated fine
• ½ tsp vanilla essence
• Extra goat’s milk for glazing



Method

• Preheat oven to 220°C
• Lightly grease baking tray.
• Sift Orgran flour, Orgran gluten free gluten, baking soda, salt and sugar into a large bowl.
• Rub in the Nuttlex, using fingertips until the mixture is fine and crumbly.
• Stir through the cranberries.
• Make a well in the centre of the mixture and pour the Orgran No Egg mixture, vanilla essence, mandarin juice and goat’s milk into the well.
• Add the mandarin zest.
• Mix lightly with spoon or spatula to form soft dough.
• Slowly add small quantity of flour to prevent sticking, if needed.
• Gather the dough together (do not knead) and turn it out onto a lightly floured surface.
• Lightly press out the dough until it is 2.5 cm thick.
• Cut out rounds with a floured 5 cm cutter.
• Heat a baking tray in the oven for 5 minutes.
• Glaze with the extra goat's milk.
• Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
• If you are serving the scones warm, wrap them in a clean tea towel while still hot.
• Serve with Nuttlex and honey.

Allergy free apple fritters recipe

Ingredients

• 1 cup Orgran self-raising flour
• 1 tbsp sugar
• ¼ tsp salt
• ⅓ cup goat’s milk
• 4 tsps Nuttlex, melted
• 1 tbsp lemon juice
• ½ tsp vanilla essence
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 2-3 apples, peeled, cored and sliced
• Olive oil, for frying
• Cinnamon sugar, for dusting

Method

• In a large bowl, combine the flour, sugar and salt.
• In another bowl, combine the goat’s milk, Nuttlex, lemon juice and vanilla essence.
• Combine the dry ingredients with the wet ingredients, including the Orgran No Egg mixture, until just moistened.
• Fold in the apple.
• In a wok heat, 1cm of oil until a drop of water pops on contact.
• Drop batter covered apple into the oil, a few pieces at a time.
• Fry until golden brown on both sides.
• Drain on paper towels.
• Dust with icing sugar or cinnamon and serve warm.

Allergy free 'buttered' mushrooms recipe

Ingredients

• 400g mushrooms of your choice, sliced
• 1-2 tbsps Nuttlex
• Salt and pepper, to taste
• 1 small shallot or 2 chives, sliced fine

Method

• Place 1 tbsp Nuttlex in the base of a medium saucepan.
• Partially melt the Nuttlex over a medium heat.
• Add the mushrooms, shallot, salt and pepper and stir to combine.
• As the mushrooms cook they should absorb the Nuttlex while softening and shrinking.
• If needed, add another tbsp. of Nuttlex and allow it to melt and be absorbed.

Allergy free lemon and poppy seed pancake recipe

Ingredients

• 2 cups Orgran self-raising flour
• 2 tsp Orgran No Egg
• 1-2 tbsps poppy seeds
• ¼ cup sugar (optional)
• 2 tsps lemon zest, to taste
• 1-2 tbsps lemon juice, to taste
• 40g Nuttlex, melted, cooled
• 2¼ cups goat’s milk


Method

• Sift the flour and No Egg into a bowl.
• Add the sugar and poppy seeds and stir well.
• Combine the Nuttlex, lemon zest, lemon juice and goat’s milk.
• Add the goat’s milk mixture to the flour mixture and whisk to combine.
• Allow the batter to rest for 10 minutes.
• Lightly grease a small frying pan and heat to medium.
• Cook ⅓ cup portions of the batter for 2-3 minutes then turn the pancake and cook on the other side.
• Repeat with the remaining mixture.
• Serve with caster sugar and lemon juice, Nuttlex, maple syrup, fresh fruit, or jam.

Allergy free rich chocolate pikelets recipe

Ingredients


• ¾ cup Orgran self-raising flour
• 2 tbsps cocoa
• ½ tsp nutmeg 
• ½ tsp cinnamon
• 2 pinches cardamom
• 1 tsp Orgran No Egg
• 2 tsps brown sugar (optional)
• 1 cup goat’s milk
• Olive oil cooking spray or Nuttlex


Method


• Sift the flour, cocoa, spices and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk to the flour mixture.
• Combine until smooth.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.

Allergy free lemon and coconut pancake recipe

Ingredients

• 2 cups Orgran self-raising flour
• 2 tsp Orgran No Egg
• ½ cup desiccated coconut, to taste
• ¼ cup sugar (optional)
• 1-2 tsp lemon zest, to taste
• 40g Nuttlex, melted, cooled
• 2¼ cups goat’s milk


Method

• Sift the flour and No Egg into a bowl.
• Add the sugar and coconut and stir well.
• Combine Nuttlex, lemon zest and goat’s milk.
• Add the goat’s milk mixture to the flour mixture and whisk to combine.
• Allow the batter to rest for 10 minutes.
• Lightly grease a small frying pan and heat to medium.
• Cook ⅓ cup portions of the batter for 2-3 minutes then turn the pancake and cook on the other side.
• Repeat with the remaining mixture.
• Serve with caster sugar and lemon juice.

Allergy free quinoa waffles recipe

Ingredients

• 1 cup Orgran all purpose flour
• ⅓ cup Quinoa flour or flakes
• 4 tsp baking powder
• 2 tsp Orgran No Egg
• Pinch of salt
• ¼ cup sugar
• 1 cup water
• 4 tsp olive oil
• 1 tsp vanilla essence

Method

• Plug in your waffle iron.
• Mix the flour, quinoa, baking powder, No Egg, salt and sugar together in a large bowl.
• Mix water, oil and vanilla essence together in a separate small bowl.
• Fold water mixture into the flour mixture, stirring until just combined.
• If there are a few lumps you can ignore them.
• Pour or spoon batter onto a hot waffle iron, covering about 3/4 of the surface.
• Close the waffle iron and do not open until steam is coming out the sides.
• Serve hot with Nuttlex, maple syrup, berries and/or your favourite topping.

Allergy free chocolate and cranberry pikelets recipe

Ingredients

• ¾ cup Orgran self-raising flour
• 2 tbsps cocoa
• 1 tsp nutmeg and/or cinnamon
• 1 tsp Orgran No Egg
• 2 tsps caster sugar (optional)
• 1 cup goat’s milk
• ½ cup dried cranberries
• Olive oil cooking spray or Nuttlex


Method

• Sift the flour, cocoa, spices and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk to the flour mixture.
• Combine until smooth.
• Stir through the cranberries.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.
• Transfer to a wire rack to cool.

Allergy free pear and ginger scones recipe

Ingredients

• 2¼ cups Orgran self-raising flour
• 1 tsp ginger powder
• ⅓ cup Orgran gluten free gluten
• 2 tsps baking soda
• Pinch of salt
• 1 tbsp sugar (optional)
• 20g Nuttlex
• 1 Orgran No Egg whisked with 40mls water until thick
• ¾ cup goat’s milk
• ½ cup dried pears, diced
• Extra goat’s milk for glazing


Method

• Preheat oven to 220°C
• Lightly grease baking tray.
• Sift the flour, ginger powder, gluten free gluten, baking soda, salt and sugar into a large bowl
• Rub in the Nuttlex, using fingertips until the mixture is fine and crumbly
• Make a well in the centre of the mixture and pour the No Egg mixture and goat’s milk into the well.
• Add the dried pears.
• Mix lightly with spoon or spatula to form soft dough.
• Slowly add small quantity of flour to prevent sticking, if needed.
• Gather the dough together (do not knead) and turn it out onto a lightly floured surface.
• Lightly press out the dough until it is 2.5 cm thick.
• Cut out rounds with a floured 5 cm cutter.
• Heat a baking tray in the oven for 5 minutes
• Glaze with the extra goat's milk.
• Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
• If you are serving the scones warm, wrap them in a clean tea towel while still hot.

Allergy free apple and nutmeg pikelets recipe

Ingredients

• ¾ cup Orgran self-raising flour
• 1 tsp nutmeg
• 1 tsp Orgran No Egg
• 2 tsps caster sugar (optional)
• ¾ cup goat’s milk
• 3-4 dried apple pieces, chopped fine
• Olive oil cooking spray or Nuttlex

Method

• 
Sift the flour, nutmeg and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk to the flour mixture.
• Combine until smooth.
• Stir through the apple pieces.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.
• Transfer to a wire rack to cool.

Allergy free choc chip pancake recipe

Ingredients

• 2 cups Orgran self-raising flour
• Pinch of salt
• 2 cups goat’s milk
• ½ tsp vanilla essence
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 60g Nuttlex, melted
• 20-40g Lindt 70% dark chocolate, broken into bits
• Extra melted Nuttlex to grease

Method

• Sift the flour and salt into a large bowl.
• Make a well in the centre.
• Whisk together the goat’s milk, vanilla essence and No Egg mixture in a large jug.
• Add the goat’s milk mixture to the flour mixture, whisking constantly until a smooth batter forms.
• Stir in the melted Nuttlex.
• Stir through the chocolate bits.
• Heat a large non-stick frying pan over medium heat.
• Brush with the extra melted Nuttlex to lightly grease.
• Pour ½ cup of the batter into the pan to form a pancake.
• Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
• Turn and cook for a further 1-2 minutes or until golden.
• Transfer to a plate and cover with a clean tea towel to keep warm.
• Repeat, adding more Nuttlex to grease the pan when needed.

Allergy free quinoa and peach scones recipe

Ingredients

• 1¾ cups Orgran self-raising flour
• ½ cup quinoa flakes
• ⅓ cup Orgran gluten free gluten
• 2 tsps baking soda
• Pinch of salt
• 1 tbsp sugar (optional)
• 20g Nuttlex
• 1 Orgran No Egg whisked with 40mls water until thick
• ¾ cup goat’s milk
• 1 tsp vanilla essence
• ½ cup dried peaches, diced
• Extra goat’s milk for glazing

Method

• Preheat oven to 220°C
• Lightly grease baking tray.
• Sift the flour, Quinoa flakes, gluten free gluten, baking soda, salt and sugar into a large bowl
• Rub in the Nuttlex, using fingertips until the mixture is fine and crumbly
• Make a well in the centre of the mixture and pour the No Egg mixture, vanilla essence and goat’s milk into the well.
• Add the dried peaches.
• Mix lightly with spoon or spatula to form soft dough.
• Slowly add small quantity of flour to prevent sticking, if needed.
• Gather the dough together (do not knead) and turn it out onto a lightly floured surface.
• Lightly press out the dough until it is 2.5 cm thick.
• Cut out rounds with a floured 5 cm cutter.
• Heat a baking tray in the oven for 5 minutes
• Glaze with the extra goat's milk.
• Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
• If you are serving the scones warm, wrap them in a clean tea towel while still hot.

Allergy free hot buckwheat flat cakes recipe

These are heavier than pikelets (closer to fritter texture) so I've called them hot cakes, for want of a better name. To alter the below to a pikelet mixture, substitute the buckwheat crumbs for buckwheat flour. You may also need a little less goat's milk.

Ingredients

• ¾ cup Orgran all purpose flour
• ¾ cup Orgran buckwheat crumbs
• 3 tsps baking powder
• 2 tsps Orgran No Egg
• 1½ cup goat’s milk
• 2 tsp pure maple syrup
• Melted Nuttlex, to grease

Method

• Sift the combined flours, No Egg and baking powder into a large bowl and make a well in the centre.
• Whisk together the goat’s milk and maple syrup in a jug.
• Gradually add the milk mixture to the flour mixture, whisking until smooth.
• Set aside for 15 minutes to rest.
• Brush a frying pan with melted Nuttlex and heat over a medium heat.
• Add ¼ cup portions of cake batter into the frying pan.
• Gently shape, as necessary.
• Cook until the cake is golden underneath.
• Turn and cook until golden.
• Transfer the cakes to a plate.
• Cover with a clean tea towel to keep warm.
• Repeat, in batches, with the remaining batter.

Allergy free currant and cinnamon pikelets recipe

Ingredients

• ¾ cup Orgran self-raising flour
• 1 tsp Orgran No Egg
• 2 tsps caster sugar (optional)
• ¾ cup goat’s milk
• ⅓ cup currants
• ½ tsp ground cinnamon
• Olive oil cooking spray or Nuttlex


Method

• Sift the flour and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk and cinnamon to the flour mixture.
• Combine until smooth.
• Stir through the currants.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.
• Transfer to a wire rack to cool.

Allergy free banana muffins recipe

Ingredients

• 3 cups Orgran self-raising flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 1¼ goat’s cups milk
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 90g Nuttlex, melted
• 2 small bananas, peeled, mashed

Method

• Preheat the oven to 180°C.
• Place muffin patties in a large muffin pan.
• Sift the flour into a large bowl.
• Add the brown sugar and cinnamon and stir to combine.
• Make a well in the centre of the flour mixture.
• Combine the goat’s milk, No Egg and Nuttlex in a separate bowl.
• Add the mashed banana with the goat’s milk mixture.
• Pour the goat’s milk mixture into the flour mixture.
• Using a large metal spoon, stir until the muffin batter is just combined.
• Spoon the batter into the muffin patties.
• Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
• Allow the muffins to cool in the pan for 1 minute.
• Turn out onto a wire rack to cool.

Allergy free sweet potato scones recipe

Ingredients

• 2½ cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• ⅓ cup caster sugar (optional)
• 125g Nuttlex
• 1 medium sweet potato, peeled, boiled and mashed
• 1 tsp cinnamon

Method

• Cream together the Nuttlex and sugar.
• In a separate bowl, add the mashed sweet potato and stir through the cinnamon.
• Combine both mixtures evenly.
• Fold through the flour and gluten free gluten.
• Gently mix into dough, using your hands.
• Hand roll small handfuls of dough to make the scones.
• Place them on a foiled and greased baking tray.
• Bake in a preheated oven at 210°C for 15-20 minutes or until cooked through (cook time may vary according to how big you rolled the scones).

Allergy free cocoa banana quinoa porridge recipe

Ingredients

• ¼ cup quinoa
• 1 cup goat’s milk
• ½ cup water
• Pinch of salt
• 1 ripe banana, ½ mashed, ½ sliced
• 1 tbsp cocoa
• ½ tsp vanilla essence
• ½ tbsp honey

Method

• Wash the quinoa thoroughly to rid if of as much bitterness as possible.
• Allow the quiona to drain.
• Bring the quinoa, water, goat’s milk and salt to a boil in a small pot.
• Once boiling, reduce the heat to a simmer and cook, stirring occasionally, until all the liquid has been absorbed.
• Remove the quinoa from the heat.
• Mix in the mashed banana, cocoa powder, vanilla, and honey.
• Stir until evenly combined.
• Serve with banana slices.

Allergy free choc banana pancake recipe

I was so hungry I couldn't remember to put the toppings on before taking the photo. Banana slices and maple syrup were chosen and they were quite nice too. Enjoy.

Ingredients

• 3 small bananas, mashed
• 2 cups Orgran self-raising flour
• Pinch of salt
• 1/4 cup cocoa
• 1 1/2 cups goat’s milk (may need a dash more)
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 60g Nuttlex, melted
• Extra melted Nuttlex to grease

Method

• In a large bowl, sift the flour, cocoa and salt over the top and stir to combine.
• Make a well in the centre.
• Mash the bananas in a separate bowl.
• Whisk the banana together with the goat’s milk and No Egg mixture.
• Add the banana mixture to the flour mixture, whisking constantly until a smooth batter forms.
• Stir in the melted Nuttlex.
• If needed add a dash more goat’s milk.
• Heat a large non-stick frying pan over medium heat.
• Brush with the extra melted Nuttlex to lightly grease.
• Pour 1/3-1/2 cup of the batter into the pan to form a pancake.
• Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
• Turn and cook for a further 1-2 minutes or until golden.
• Transfer to a plate and cover with a clean tea towel to keep warm.
• Repeat, adding more Nuttlex to grease the pan when needed.