Allergy free Jamaican sweet potato and coconut pudding recipe

Mine will look different to yours as I used a bundt pan, sprinkled the topping over the cake after baking and put it back in the oven for another 10 minutes to toast the top. Just for fun.

Ingredients

• 1 cup raisins
• 2 tbsps rum
• 1 cup Orgran self-raising flour
• ½ tsp nutmeg
• ½ tsp salt
• 500g large sweet potato, peeled, cooked
• 5 tsps Orgran No Egg whisked with 240ms water until thick
• 400mls coconut milk
• 1 cup light brown sugar
• 2 tbsps lactose free butter or Nuttlex, melted

Topping

• ½ cup shredded coconut
• 2 tbsps brown sugar
• ⅛ tsp cinnamon

Method

• Preheat the oven to 180°C.
• Grease a cake pan with Nuttlex.
• Toss the raisins and rum in a small bowl and then set the bowl aside.
• In a large bowl, whisk together the flour, nutmeg and salt.
• Mash the sweet potato in a separate large bowl.
• Add the No Egg mixture and stir until combined.
• Add the coconut milk, brown sugar and butter or Nuttlex and stir until combined.
• Stir in the flour mixture until evenly combined.
• Stir in the raisins and any remaining rum.
• Spoon the batter in the prepared cake pan and level the top.
• Combine the topping ingredients in a small bowl.
• Sprinkle the topping over the cake.
• Bake the cake for 75 minutes or until cooked through.
• Let the pudding cool in the pan for 10 minutes before removing it.
• Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.

Allergy free honey chai pumpkin pie recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex
• 2 tbsps caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1 ½ small)
• 1 cup honey
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 1 tsp cinnamon
• ¼ tsp ground cloves
• Pinch of black pepper
• 1 star anise, ground
• 1 cup lactose free cow’s milk or goat’s milk or, for a treat, lactose free cream
• 6 tsp Orgran No Egg whisked with 120mls water until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized pieces.
• Bring the pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain the pumpkin and then replace into large pot.
• Allow pumpkin to cool while you make the pastry.
• Grease your pie dish.
• Combine the pastry flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
• Set aside to rest.
• Mash or puree the pumpkin until smooth.
• Add the honey and spices, mixing until smooth.
• Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir, you want lots of tiny bubbles to remain in the mixture.
• Pour the pumpkin mix into the pastry, level with a spoon if necessary.
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

Notes

• The spice level in this pie is moderate so if you like a strong chai, add half again of the ingredients.

Allergy free creamy mixed berry ice cream recipe

Ingredients

• 300-500g berries, fresh or frozen, to taste
• ½ tsp vanilla essence
• 250mls lactose free milk
• ¼-½ cup sugar, to taste (optional)
• 2 tsps guar gum
• 2 tbsps glucose syrup, warmed over hot water
• 500mls lactose free cream, chilled

Method

• Put the berries, vanilla, sugar, guar gum and milk into a food processor and mix for 40-50 seconds until smooth.
• Pour the mixture into a pan and stir in the cream and glucose syrup.
• Open the ice cream machine and pour in mixture.
• Turn on the machine and allow it to stir until the desired consistency is reached.
• Spoon the ice cream from the machine into an air tight container and freeze.
• If you don’t have a machine, blend until smooth and freeze. While freezing whip the mixture every hour to break up any large crystals until the mixture is nearly frozen through. Then leave to freeze completely.

Allergy free brandy, fruit and chocolate Christmas pudding recipe (baked like a cake)

This is a very large heavy pudding cake so if you don't think you'd be able to eat so much halve the ingredients below. Alternatively, use the previous pudding cake recipe for one the size of your average bundt cake.

Ingredients

• 375g sultanas
• 375g raisins, chopped
• 300g currants
• 50g prunes, chopped
• 100g dried figs, chopped
• 50g dried apricots, chopped
• 50g glace cherries, chopped
• 250ml brandy
• 250g Nuttlex or lactose free butter, chopped
• 1 cup firmly packed dark brown sugar
• 1 tbsp orange marmalade
• ½ cup cooked apple
• 2 tsps No Egg, whisked with 60mls water until thick
• 200g dark chocolate, chopped and melted
• 2 cups Orgran plain flour
• 1 cup Orgran self-raising flour
• ¼ cup cocoa powder, extra

Method

• Preheat the oven to 160°C fan forced.
• Grease and line a large cake pan with Nuttlex or olive oil spray and grease proof paper.
• Combine the sultanas, raisins, currants, prunes, figs, apricot and cherries in a large ceramic bowl.
• Pour over the brandy.
• Cover with cling wrap and set the fruit aside overnight, stirring occasionally. If you’re making the pudding in a rush then set it aside for an hour at least.
• Use an electric mixer to beat the Nuttlex or lactose free butter, sugar and marmalade in large bowl until pale and creamy.
• Add the No Egg mixture, beating well to combine.
• Add the apple and beat until blended.
• Add the fruit mixture and stir until just combined.
• Add the melted chocolate, flours and cocoa and stir until combined.
• Spoon the mixture into the bundt pan and use the back of a spoon to smooth the surface.
• Decorate with glace cherries or nuts as desired.
• Cook for 110-120 minutes or until a skewer inserted into the centre of the pudding comes out clean.
• Remove the pudding from the oven and allow it to rest for 10 minutes.
• Set the pudding on a plate.
• While still hot, drizzle extra brandy over the top of the pudding.
• Cover with aluminium foil and allow to cool completely.

Allergy free pineapple, passionfruit and coconut pudding recipe

Ingredients

• ⅔ cup Orgran self-raising flour
• ½ cup rice flour
• ⅓ cup caster sugar
• ¼ cup desiccated coconut
• 50g Nuttlex or lactose free butter, melted
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• ⅓ cup lactose free passionfruit yoghurt
• 1 small pineapple, peeled, cored, diced
• ½ cup caster sugar, extra
• 50g Nuttlex or lactose free butter, extra

Method

• Preheat the oven to 180°C.
• Grease a ceramic baking dish with Nuttlex or olive oil.
• In a large bowl, combine the flour, rice flour, caster sugar and coconut.
• Make a well in the centre.
• In another bowl, crush the pineapple pieces, strain and reserve the juice.
• Add the melted Nuttlex or butter, No egg mixture, yoghurt and crushed pineapple to the flour mixture.
• Stir until just smooth.
• Pour the pudding mixture into the baking dish.
• Place it on an oven tray.
• In a small saucepan, gently heat the reserved pineapple juice, extra sugar and Nuttlex or butter until syrup forms and the Nuttlex or butter has melted.
• Spoon the warm syrup over the pudding mixture.
• Bake for 30-35 minutes or until lightly golden and puffed.
• When serving, flip the pudding to be bottom up.

Allergy free Chocolate pumpkin pie recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• 125g Nuttlex
• 2 tbsps caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1½ small)
• 1 ½ cups brown sugar
• 1 tsp vanilla essence
• 1 tsp cinnamon
• 1 tsp nutmeg
• 100g Lindt 70% dark chocolate, chopped or quality cocoa
• 6 tsp Orgran No Egg whisked with 120mls goat’s or lactose free cow’s milk until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized pieces.
• Bring the pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain the pumpkin and then replace into large pot.
• Allow pumpkin to cool while you make the pastry.
• Grease the pie dish.
• Combine the pastry flours, Nuttlex and sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2-4 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away the cling wrap from one side, flip the pastry into the pie dish, shape and cut away any excess.
• Set the pastry base aside to rest.
• In a blender, puree the pumpkin until smooth.
• Add the brown sugar, cinnamon, nutmeg and vanilla essence, mixing until smooth.
• Melt the chocolate pieces over a pot of simmering water.
• Stir the chocolate (or cocoa) through the pureed pumpkin mixture.
• Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir as you want lots of tiny bubbles to remain in the mixture.
• Pour the chocolate pumpkin mix into the pastry, level with a spoon if necessary.
• Decorate or leave plain (I happen to be able to eat hazelnuts so I scattered some over the top.).
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

Allergy free chocolate sour cream cake recipe

Ingredients

• 2 cups Orgran self-raising flour
• ¼ cup cocoa powder
• 110g lactose free butter or Nuttlex
• 1 cup sugar
• 2 tsps Orgran No egg whisked with 160mls water until thick
• 2 tbsp low fat lactose free cow's milk or goat's milk
• 1 tsp vanilla essence
• 250mls lactose free cream
• 2 tsps lemon juice
• Pinch of salt
• 2-3 tbsp icing sugar

Method

• Preheat oven to 180°C. 
• Spray the inside of a cake or loaf pan with olive oil spray.
• In a large bowl, combine the flour and cocoa powder.
• In the separate bowl cream the butter or Nuttlex and the sugar.
• Add the No Egg mixture and beat until combined.
• Stir through the milk and vanilla essence.
• In a small bowl, quickly whisk together the cream, lemon juice  and salt to make sour cream (will not thicken further).
• Stir the butter mixture and sour cream into the flour mixture.
• Pour the cake mix into the cake pan and spread evenly.
• Bake for 45 minutes or until cooked through.
• Allow the cake cool for 15 minutes then invert the pan and remove the cake.
• Let the cake cool completely.
• Place the icing sugar in a sieve, shake the sugar over the cake and serve.

Allergy free rhubarb and apple pudding recipe

Ingredients

• Melted Nuttlex or olive oil spray, to grease
• 500g rhubarb, trimmed, washed, cut into 2.5cm pieces
• 500g granny smith apples, peeled, cored, chopped
• 2 tbsps lemon juice
• ¾ cup caster sugar
• 125g Nuttlex
• ⅔ cup goat’s milk
• 2 tsps Orgran No Egg whisked with 100mls water until thick
• 1 tsp vanilla essence
• 1¼ cups Orgran self-raising flour
• Icing sugar, to dust

Method

• Preheat the oven to 180°C.
• Lightly grease a 2 litre ovenproof baking dish.
• Place the rhubarb, apple, lemon juice and ¼ cup of the sugar in the prepared dish and stir to combine.
• Cover the dish with aluminium foil.
• Bake in the oven for 25 minutes or until tender.
• In a large bowl, beat the Nuttlex and ½ cup of sugar in a large bowl until pale and creamy.
• Add the flour, milk, No Egg mixture and vanilla.
• Beat until all the ingredients are just combined.
• Spoon the mixture over the rhubarb and apple.
• Bake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
• Dust the pudding with icing sugar.

Allergy free sweet potato and raisin cake with orange glaze recipe

Ingredients

• 2½ cups Orgran self-raising flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1½ tsps vanilla essence
• ¾ cup goat’s milk
• 1 cup mashed sweet potato
• ½ cup golden raisins, chopped
• ½ cup Nuttlex 
• ¾ cup white sugar
• 2 tsps Orgran No Egg whisked with 120mls water until thick

Glaze

• 1 cup icing sugar
• 1 tsp orange zest, finely grated
• 5-6 tsps orange juice, fresh

Method

• Preheat the oven to 180°C.
• Grease a large bundt pan.
• In a bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg.
• Mix together the vanilla essence, goat’s milk, sweet potato and raisins in a medium bowl.
• In a large bowl, cream the Nuttlex and sugar together until fluffy.
• Slowly add the No Egg mixture until combined.
• Add the dry ingredients and then potato mixture alternately, beating only until smooth with each addition, to the creamed mixture.
• Turn the batter into the bundt pan and smooth the top with a spoon.
• Bake the cake for about 45-50 minutes or until the cake is cooked through.
• Allow the cake to cool for five minutes before removing it from the pan.
• Cool the cake to room temperature before adding the glaze.

Glaze

• Combine the icing sugar, orange peel and enough juice to achieve desired consistency in a small bowl.
• Drizzle the glaze over the cake and allow it to set.

Allergy free banana puddings with passionfruit cream recipe

Ingredients

• Melted Nuttlex, to grease
• 2 over-ripe bananas, mashed
• ¾ cup boiling water
• ¼ tsp bicarb soda
• 1 cup Orgran self-raising flour
• ½ cup caster sugar
• 60g Nuttlex, melted
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• ½ cup coconut flour (quantity may vary)

Passionfruit cream

• 250mls Liddells lactose free thickened cream
• ⅓ cup passionfruit pulp (seeds included or removed as desired)
• 2 tbsps caster sugar

Method

• Preheat the oven to 180°C.
• Brush four 250ml ramekins or dishes with melted Nuttlex and place the ramekins on a baking tray.
• Mash the bananas in a large heatproof bowl.
• Add the boiling water and bicarb soda to the bananas and stir to combine.
• Set the bowl aside for 5 minutes.
• Stir in the flour, sugar, melted Nuttlex and No Egg into the banana mixture until just combined.
• Add coconut flour a bit at a time until a cake mixture consistency has formed.
• Divide the banana pudding mixture evenly among the ramekins and level the tops with the back of a spoon.
• Bake the puddings in the oven for 30 minutes or until a skewer inserted into the centres comes out clean.
• Once cooked, allow the puddings to cool for 5 minutes.

Passionfruit cream

• To make the passionfruit cream, combine the lactose free cream, passionfruit pulp and sugar in a saucepan over a medium heat.
• Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
• To serve, turn the banana puddings out and drizzle with passionfruit cream.

Allergy free apple cream tart recipe recipe

Mmm, caramelised sugar, cinnamon, nutmeg, cream and apples...

Ingredients

• 1½ cups Orgran all purpose flour
• ¼ cup Orgran gluten free gluten
• 2 tbsps sugar
• ¼ tsp salt
• ½ cup Nuttlex

Filling

• 5 apples, peeled, cored and thinly sliced (red or green apples optional)
• ¼ cup caster sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1½ cups Liddells lactose free thickened cream
• 3 tsps gelatine

Method

• In a large bowl, combine the flour, gluten free gluten, sugar and salt
• Rub in the Nuttlex until the mixture resembles coarse crumbs.
• Press the mixture onto the bottom and 2cm up the sides of a greased 22cm spring-form pan or shallow pie dish.
• Arrange the sliced apples over the crust.
• Combine the sugar, cinnamon and nutmeg in a small bowl and sprinkle the mixture over the apples.
• Place the pan or dish on a baking tray.
• Bake the pie and apple at 200°C for 15 minutes.
• In a small bowl, whisk the cream and gelatine until evenly mixed.
• Pour the cream over the apples.
• Bake for 25-30 minutes longer or until the apples are tender.
• Cool on a wire rack or refrigerate until set.
• Store in the refrigerator.

Allergy free chocolate sweet potato cake recipe

Ingredients

• 100g Lindt 70% dark chocolate, chopped
• 3 tsps Orgran No Egg whisked with 180mls water until thick
• ¾ cup brown sugar
• 1 cup olive oil
• 300g sweet potato, peeled, baked until tender and mashed
• 2 tsps vanilla essence
• 2 tbsps cocoa, sifted
• ¾-1 cup coconut flour
• 1½ tsps baking powder
• ¼ tsp salt
• 3 tsps cinnamon or chai powder

Method

• Preheat oven to 180°C.
• Melt the chocolate gently in a heatproof bowl over a saucepan of boiling water.
• In a separate large bowl, whisk together the No Egg, sugar and oil.
• Slowly add the cooked potato, melted chocolate and vanilla into the No Egg mixture, beating until just combined.
• Add the cocoa, baking soda and salt to the wet ingredients and then slowly fold in the coconut flour a bit at a time.
• Gently fold the ingredients together until everything is just combined.
• Spray a medium sized bundt pan with olive oil.
• Pour in the cake batter and level the top with a spoon.
• Bake for approximately 30-40 minutes or until cooked through.
• Remove from oven and leave to cool in the pan.

Allergy free rich date and coconut slice recipe

Ingredients

• 2 cups chopped pitted dates
• 1 cup water
• ⅓ cup caster sugar
• ¾ cup Nuttlex
• 1 cup brown sugar
• 1⅓ cups Orgran all purpose flour
• ½ tsp bicarb soda
• 1½ cups desiccated coconut

Method

• Preheat oven to 180°C.
• Line a 3cm deep cake or lamington pan with aluminium foil and spray with olive oil.
• Combine the dates, water and ¼ cup of caster sugar in a saucepan over medium a heat.
• Cook, stirring, for 10-15 minutes, or until the dates have absorbed the liquid.
• Set the dates aside to cool to room temperature.
• In a large bowl, cream the Nuttlex and brown sugar until light and fluffy.
• Sift the flour and bicarb soda over Nuttlex mixture and stir until well combined.
• Add the coconut and mix well.
• Press half the mixture into base of the pan.
• Spread the date mixture over the top.
• Crumble the remaining coconut mixture over the dates so the dates are completely covered.
• Gently press and spread the crumbled mixture into place with your fingertips, disregarding any small gaps.
• Bake for 30-35 minutes or until golden.
• Sprinkle with the remaining tablespoon of caster sugar.
• Allow to cool in the tin until room temperature.
• Remove and cut into slices.

Allergy free rock cakes recipe

Ingredients

• 2 cups Orgran self-raising flour
• 1 tsp baking powder
• 125g Nuttlex
• ¼ cup sugar
• 1 tsp vanilla essence
• ¼ cup chopped glace cherries
• ¼ cup sultanas
• ¼ cup currants
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• 1 tbsp goat’s milk
• 1 tsp icing sugar, for dusting

Method

• Heat the oven to 200°C.
• Combine the flour and baking powder in a large bowl.
• Lightly rub the Nuttlex through the flour with fingertips until the mixture resembles fine breadcrumbs.
• Stir through the sugar and dried fruit.
• Add the No Egg, vanilla essence and 1 tbsp of the goat’s milk and mix to create stiff batter.
• If the mixture is still dry add more goat’s milk, a tbsp at a time, until the required consistency is reached.
• Lightly grease a baking sheet covered with aluminium foil.
• Using a tablespoon divide the mixture into 6 or more mounds, evenly spaced on the baking sheet.
• Dust with icing sugar.
• Bake in the preheated oven for 15-20 minutes or until golden brown.
• Allow the rock cakes to cool on the tray for up to five minutes.
• Transfer to a wire rack to cool completely.

Allergy free sweet potato and pear pie recipe

Ingredients

Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex
• ¼ cup caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• 1 extra large or 2 sweet potatoes, cooked and mashed or processed
• 3-4 pears, peeled, cored and sliced
• ½ cup goat’s milk
• ½ cup sugar
• 1 tsp coconut essence
• 1 tsp cinnamon
• ½ tsp nutmeg
• 6 tsp Orgran No Egg whisked with 120mls goat’s milk until thick

Method

• Grease a large pie dish.
• Prepare the sweet potato and set aside to cool.
• Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
• Set aside to rest.
• Place the pears and 1 cup cold water in a baking classics saucepan.
• Bring to the boil then reduce the heat to medium-low.
• Simmer, covered, for 5 minutes or until the pears are tender.
• Drain, return to the saucepan and set aside.
• In a separate large bowl, combine the sweet potato mash, sugar, coconut essence, cinnamon and nutmeg.
• Fold in the cooked pear.
• Once evenly combined, gently fold in the No Egg mixture until just combined.
• Pour the mixture into the pie pastry and gently smooth the top, pushing down any pear where needed.
• Cook until the top begins to crack. This may take approx. ¾-1 hour at 180°C.

Allergy free carrot and raisin cake recipe

Ingredients

• 1 cup Orgran self-raising flour
• ½ cup Orgran all purpose flour
• 1 tsp bicarb soda
• ½ cup sugar
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp allspice
• ¼ tsp nutmeg
• ½ cup unsweetened apple sauce
• ¼ cup olive oil
• 2 tsp Orgran No Egg whisked with 80mls water until thick
• 2 carrots, finely grated
• ½ cup raisins
• 1-2 tbsps shelled sunflower seeds

Method

• Preheat oven to 170°C.
• Grease a cake tin with Nuttlex or olive oil spray.
• In a bowl, mix the flours, sugar, bicarb soda, salt, cinnamon, allspice and nutmeg.
• In a separate large bowl, combine the apple sauce, oil and No Egg then fold in the carrot and raisins.
• Slowly add the flour mixture to the carrot mixture, stirring until evenly moistened. Do not over stir.
• Spoon the batter into the cake tin and level with the back of a spoon.
• Sprinkle the batter with sunflower seeds and gently pat them in place.
• Bake for 60 minutes or until a skewer inserted in the centre of the cake comes out clean. Cook time may vary according to the amount of carrot used.
• Cool the cake in the pan for five minutes before turning out onto a wire rack.

Allergy free apricot cobbler recipe

Ingredients

• 1kg fresh apricots, blanched, pipped and halved or 2 x 410g cans apricot halves in natural juice, drained
• ⅔ cup apricot nectar or juice
• Zest of 1 orange, finely grated
• 2 tsps corn flour
• 2⅔ cups Orgran self-raising flour
• ¼ cup caster sugar
• 200g Nuttlex
• 2 tsp Organ No Egg whisked with 120mls water until thick
• ⅔ cup goat’s milk
• 1 tsp vanilla essence

Method

• Preheat oven to 180°C.
• Lightly grease a medium sized casserole dish with Nuttlex.
• In a large bowl, combine the apricot and orange zest.
• In a separate bowl, whisk together the nectar or juice and cornflour.
• Pour the fruit and juice mixtures into the casserole dish and set aside.
• In a large bowl, combine the flour and caster sugar in a large bowl.
• Add the Nuttlex and rub it lightly into the flour until the mixture resembles breadcrumbs.
• Make a well in the centre.
• Pour in the No Egg mixture, vanilla essence and the goat’s milk.
• Stir until dough-like then place heaped tablespoons of the batter on top of the apricots, covering them entirely.
• Bake for 40-50 minutes or until cooked through and the juice has bubble to the top.
• Remove from the oven and allow the cobbler to cool slightly while the juice sets.

Allergy free orange and ginger pumpkin pie recipe

Ingredients

Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex
• 2 tbsps caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1½ small)
• 1½ cups sugar
• Zest of 1 orange, grated fine
• 1-2 tsps ground ginger, to taste
• ½ orange juice, fresh squeezed
• 6 tsp Orgran No Egg whisked with 120mls water until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized shapes.
• Bring pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain pumpkin and then replace into large pot.
• Allow pumpkin to cool while making the pastry.
• Grease a large pie dish.
• Combine the pastry flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
• Set aside to rest.
• Mash the pumpkin or puree in a blender until smooth.
• Add the sugar, zest orange juice and ginger, mixing until smooth.
• Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir. You want lots of tiny bubbles to remain in the mixture.
• Pour the pumpkin mix into the pastry and level with a spoon if necessary.
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.