Allergy free cornflake cookies recipe

Ingredients

• 125g Nuttlex
• ⅔ cup, brown sugar
• 1 tsp vanilla essence
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• 1¾ cups Orgran self-raising flour
• 1 cup sultanas
• 1½ cups cornflakes, lightly crushed

Method

• Preheat oven to 180°C.
• Line two baking trays with aluminium foil.
• In a large bowl, beat the Nuttlex, sugar and vanilla in a large bowl until frothy.
• Add the No Egg mixture, beating well until combined.
• Gently fold in the flour and sultanas until combined.
• Place the lightly crushed cornflakes on a wide plate.
• Roll tablespoons of cookie mixture into balls.
• Roll the balls in cornflakes until coated.
• Place the balls, allowing room for spreading, on the prepared trays.
• Lightly pat them down to half width.
• Bake in a preheated oven, swapping trays halfway through cooking, for 18-20 minutes or until the cookies are golden.
• Remove the cookies from the oven and allow them to sit on the trays for five minutes.
• Transfer the cookies to a wire rack to cool completely.

Allergy free peach and coconut choc chip cookies recipe

Ingredients

• 1 cup Orgran all purpose flour
• 1 cup brown sugar
• 1 cup rice flakes
• 1 cup desiccated coconut
• ½ cup dried peaches, diced
• ½ cup sunflower seeds
• 125g Nuttlex, melted, cooled
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• 1 tsp vanilla essence
• 30-40g Lindt 70% dark chocolate, broken into small bits

Method

• Preheat oven to 180°C.
• Line two large baking trays with aluminium foil and spray the foil with olive oil.
• Sift the flour and sugar into a large bowl.
• Add the rice flakes, coconut, apricot and sunflower seeds and stir until well combined.
• Make a well in the centre.
• Whisk together the melted Nuttlex, No Egg and vanilla essence in a small bowl.
• Add the Nuttlex mixture to the flour mixture and stir until well combined.
• Use your hands to roll heaped tablespoons of the biscuit dough into balls.
• Place the balls on the prepared trays, leaving room for expansion.
• Press some chocolate bits into each ball of biscuit dough.
• Flatten each biscuit slightly until round.
• Bake in oven for 15 minutes or until golden brown.
• Allow the biscuits to rest of the tray for a couple of minutes.
• Transfer the biscuits to a wire rack and allow them to cool completely.

Allergy free spiced mocha cookies recipe

Ingredients

• Olive oil spray
• 125g Nuttlex
• ¾ cup caster sugar
• ¼ cup golden syrup
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• 1 tsp bicarb soda
• ½ cup warm coffee (see note)
• 2½ cups Orgran all purpose flour
• ½ tsp salt
• 1 tbsp cocoa powder
• 1 tsp cinnamon
• 1 tsp ground cloves
• 185g sultanas
• 2 tbsps cocoa powder, for dusting (optional)

Method

• Preheat oven to 180°C.
• Line 2 baking trays with aluminium foil and spray with olive oil.
• In a large bowl, cream the Nuttlex and sugar until fluffy.
• Lightly beat through the treacle and No Egg mixture.
• Dissolve the bicarb soda in the warm coffee
• Stir the coffee mixture into the treacle mixture.
• Combine the flour, 1 tbsp cocoa powder, salt, cinnamon and cloves in another bowl.
• Gradually stir the flour mixture into the into the Nuttlex mixture.
• Stir through the sultanas.
• Place heaped tablespoons of cookie mix on the baking trays, leaving space for expansion.
• Using a wet fork, press the cookies to leave fork marks and even the heights.
• Bake for 15-18 minutes.
• If baking both trays at once, rotate shelves after 7 minutes.
• Cool for 5 minutes on the baking trays.
• If you like, dust with cocoa powder.

Note

• If you'd like a caffeine free biscuit then I'd suggest using an iced coffee mix. Heat it slightly in a small saucepan then add the bicarb soda.

Allergy free vanilla malt and chocolate hot chocolate recipe

Ingredients

• ¼ cup coconut milk
• ½ cup water
• ¼ cup Bickford’s vanilla milk mix (a tiny dash more if you’d like)
• 3 large tsps Cocoa
• 1 tsp cornflour

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Allergy free strawberry hot chocolate recipe

Ingredients

• ¼ cup coconut milk
• ½ cup water
• ¼ cup strawberry milk mix (a tiny dash more if you’d like)
• 3 large tsps Cocoa
• 1 tsp cornflour

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Note

• Don’t try making a version of this with strawberry essence. It tastes horrible.

Allergy free mocha hot chocolate recipe

Ingredients

• ¼ cup coconut milk
• ½ cup water
• ¼ cup hot instant coffee (caffeine) or iced coffee mix (no caffeine)
• 3 large tsps cocoa
• 1 tbsp sugar (optional)
• 1 tsp cornflour

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Allergy free cold hot chocolate with goat’s milk ice cream recipe

I chose rum and raisin for this one. Gorgeous mix.

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 2 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• 1 scoop goat’s milk ice cream, flavour of your choice*

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.
• Chill in the refrigerator until completely cold.
• Remove any skin that forms.
• Scoop out the ice cream using a curved ice cream scoop.
• Softly drop the ice cream in the cold hot chocolate and serve with a long enough spoon.

Note

• There are goat’s milk ice cream recipes available. Jeck the Recipe List tab and scroll for a range. It is updated whenever I make a new batch.

Allergy free brandy hot chocolate recipe

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 3 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• 1 shot brandy

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Allergy free Turkish delight hot chocolate (coconut milk base)

To override the coconut, add that extra tsp of cocoa. Taste test to make sure there isn't any strong coconut flavour remaining before adding the rosewater.

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 3 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• 3 tsps rosewater essence, or more to taste

Method

• Combine all but the cornflour and rosewater in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Taste test for any coconut flavour remaining. If there is any then add a little more cocoa.
• Then add the rosewater to taste.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Allergy free peppermint hot chocolate recipe (coconut milk base)

The peppermint is strong enough at roughly 1 tsp to overpower any coconut milk, unless there are lumps of coconut milk present. Whisking the mixture while cooking should ensure there aren't any coconut or cornflour lumps to surprise you.

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 2 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• Up to 1 tsp peppermint essence

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Allergy free hot chocolate recipe (coconut milk base)

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 2 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Allergy free chocolate experiment #6: cream filled Easter eggs recipe

Look just like the previous egg experiment? Ah, but there's two surprises. First is, the chocolate is coconut rough. The second is, there's rum cream in one and lime in the other.

This time around I had an idea.

For most cream fillings you need milk, butter, cream or condensed milk which leaves those with dairy allergies without a cream to use when filling their eggs. 

So here's what I used for the cream.

Cream ingredients and method:

• The initial ingredients are 150gms plain goat's cheese, beaten until soft, 1-2 cups icing sugar (to taste), 1/2-1 tsp vanilla essence.
• Beat these together until soft and blended.
• Divide into 2-3 tsp portions per egg.
• To each portion add your choice of other essences: rum, peppermint, lime, lemon, strawberry etc, and 1/3-1/2 drop of food colouring: green and red (if acceptable).
• Blend together and refrigerate each portion.

Chocolate egg construction:

• For these I made the coconut rough chocolate (Chocolate Experiment #5) and moulded it into egg halves. Temporing is near impossible for coconut rough so don't bother.
• Of the initial ground cacao beans I reserved some for painting the two halves of each egg together. If doing this you have to keep this batch warm the whole way through the setting process of the coconut rough chocolate.
• Once the chocolate egg halves have set, pop them out of their moulds onto a clean tea towel (handle them through the tea towel so they don't melt with the heat of your hands).
• Spoon in the cream fillings, making sure you add the filling to the correct halves and leave some room so it doesn't slop over the side as soon as you tip them.
• Do the following steps to each egg in turn: paint the still warm extra chocolate around the top of the egg halves.
• Quickly close each egg, using the tea towels to keep the chocolate from melting, and hold them firmly together for a second or two.
• Pat the edges to squish down the excess painting chocolate but don't worry too much about looks (it'll only be eaten anyway).
• Refrigerate immediately so the painting chocolate can set.

Allergy free chocolate experiment #5: Easter coconut rough recipe

Today's chocolate experiment (two already eaten by my husband and myself).

Ingredients

6 tbsp cacao nibs, ground into a liquid paste

150 mls powdered sugar

Pinch of cardamom

1/2 tsp mixed spice

1/8 tsp vanilla

60 mls finely powdered coconut milk

1 tbsp honey (instead of soy lecithin)

2-3 tbsp cocoa butter

I had a few stops and starts along the way as I'd intended a different sort of chocolate, I broke my pestle and I was feeling all-round grumpy. Breaking your favourite pestle does that. But all that amounted to nothing as I didn't ruin the chocolate and ended up with a rich and probably addictive chocolate. I'm definitely making this again.

Now just to sort out how to make the chocolate I was intending in the first place...

Allergy free Easter chocolate making tips and tricks part 1

Cacao Nibs

Here's what I've learnt so far from experimenting with making chocolate from scratch:

• Grind longer than you'd like using the coffee or spice grinder. The smoother the chocolate mix at this stage the fewer granular bits will remain in the final product. Only so much will melt.
• Use the mortar and pestle until your arm falls off but half way through add in some cacao butter.
• Use a large mortar and pestle for the main work but obtain two different sorts, one with a long heavy pestle and the other with a wide pestle so that there's more surface area.
• If you couldn't grind as much as you'd like using the grinder then grinding or 'conching' with a pestle that provides a greater surface area will help get the job done faster.
• Before tempering, take a tiny bit of chocolate and set it on your cold tempering surface. If the chocolate starts to set momentarily then you have enough cacao butter in the mix and it should be fine to start tempering. 
• Temper quickly until the chocolate turns gluggy but don't panic during this stage, temper at a reasonable pace just remember to transfer the chocolate to and fro quickly.
• Use flexible silicone spatulas to temper the chocolate as you'll be able to move, scrape and replace the chocolate much easier and you'll be able to use the spatulas to scrape down the mortar and pestle as well, getting the most out of your chocolate mix.
• If using spoons to transfer chocolate then use two spoons, one large and one small. Also use a spatula to scrape out as much chocolate as possible for molding.
• Chocolate should set very quickly. If it doesn't then either the tempering didn't work or you've over tempered and overworked the chocolate and it won't due to a deterioration of certain types of crystal structures etc. For the longer explanations go here: The Chocolate Doctor
• The goat's milk flavour is completely overpowered by the normal chocolate flavour (I don't know about white) so don't worry about your chocolate tasting funny.

Cacao Liquor

I'm still experimenting so I'll get back to you on milk chocolates and advanced molding techniques (not using spoons but icing decorators).

I just thought these would help you get started in time for Easter.

Cacao Butter

Sources of cacao nibs (mostly Australian as that's where I am): 

Australia

Biovea

Chemist Direct

eCrater

Organic Beauty

Pharmacy Online

U.K.

24/7 Healthfoods

AltHealth

U.S.

My Natural Market

Allergy free chocolate experiment #3

I'm no longer following directions. Now I'm starting to experiment on my own. In this one I added goat's milk, cinnamon, nutmeg, cardamom, cacao butter and cacao liquor.

I also ground the nibs for longer and kept the mortar and pestle warm for longer. Then I tempered and poured into some moulds I have.

The quantity, as you may have guess, is more again. This time I got a tray of shaped chocolates (rocket, flower, heart, squares etc) and a small block.

And it tastes better again. So happy!
Easter chocolate is possible now. Though my arm is again about to drop off...

I used a different arrangement of mortar and pestle after grinding in the grinder so that I had a greater surface area to work with.

When the chocolate became more liquid switched over to this arrangement so I could keep my hands clean (otherwise the chocolate would be all over my hands and not in being ground at all).

I added goat's milk and mixed it in until smooth (those are bubbles).

Tampering. The photo is a bit dodgy as my arm is shaking...

Poured. Just waiting for it to set in the fridge. The less milk the quicker to set so for this one I need to wait. Tastes great even at this stage though.

Allergy free chocolate experiment #2

This time I followed a combination of instructions from this:

And from the John Scharffenberger instruction video.

I ground the sugar then added the cacao and ground for 3 minutes. Then I added the spices that I wanted and ground (my pour grinder is resting now) until the mix was approaching liquid. Afraid my grinder was about to conk out I decanted the chocolate mixture into my warmed mortar and pestle and started grinding by hand. They say to grind until the chocolate tastes nice or your arm falls off... My arm hurts but at least the chocolate tastes nice, if a little more granular than I like (next time I'll sort that out). Then I added a little chocolate liquor and cacao butter and kept on grinding. Finally I thought my arm was about to fall off so I decanted again onto a glass cutting board and went about tempering with two plastic spatulas. After that I poured the chocolate into the mould and stuffed it in the fridge to set. Then I popped the chocolate out and snapped off the uneven edges as best I could without melting the chocolate.

Grinding

More Grinding

Trapped Teddy Bears

Free But Very Edible Teddy Bears

Allergy free Mexican/Spanish hot chocolate recipe (coconut milk base)

Ingredients

• 1/4 cup coconut milk
• 3/4 cup water
• 2 tbs sugar
• 1 tsp cornflour
• 2-3 tsps cocoa powder
• 2 pinch cinnamon
• 2 pinch nutmeg
• 1 small pinch chilli

Method

• Whisk together all the ingredients to a small saucepan.
• Heat slowly over low, stirring, until all the ingredients are evenly mixed, making sure there are no lumps.
• Warm to desired heat for drinking.
• Allow the mixture to thicken somewhat.
• Pour.
• Pull off any skin that appears.

Note

• Do not add too much cornflour as this will thicken the mixture to glue when heated.