Allergy free maple pumpkin hot cross scones recipe

Ingredients

• ½ butternut pumpkin, peeled, boiled and mashed
• ¼ cup maple syrup
• ½ tsp vanilla essence
• 3 cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex, melted

Cross mixture

• 2 tsps Orgran plain flour
• 2 tsps caster sugar
• 3-4 tbsps water

Glaze mixture (optional)

• 3 tbsps maple syrup
• ½ cup confectioners sugar

Method

• In a large bowl, combine the mashed pumpkin, maple syrup and vanilla essence.
• Stir through the melted Nuttlex.
• Fold through the flour and gluten free gluten.
• Gently mix into dough, using your hands.
• Hand roll handfuls of dough to make the scones.
• Place them on a foiled and greased baking tray.
• In a small bowl, whisk the plain four and sugar with water until smooth.
• Spoon into a zip-lock back and cut off a corner.
• Squeeze out flour mixture to create the crosses.
• 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).
• To make the glaze, whisk the maple syrup and confectioner’s sugar in a small bowl until combined. Drizzle over the scones. Allow to set then serve.

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 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 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 mini pumpkin dampers recipe

Ingredients

• 2½ -3 cups mashed butternut pumpkin
• ⅓ cup goat's milk
• Basil, sage or thyme, to taste (optional)
• 2 tsps Orgran No Egg whisked with 60mls water until thick
• 400g Orgran self-raising flour, more or less may be required

Method

• Pour the pumpkin mash into a large bowl and fold in the goat's milk and Orgran No Egg mixture.
• If you’d like, add some basil, sage or thyme.
• Slowly add the self-raising flour and combine with a spoon to make soft dough.
• Once the dough closely resembles standard dough, though more sticky, dust your hands and the dough with flour.
• Take large portions, to make approximately 6 damper rolls, and pat into shape with dusted hands.
• Gently drop each dough ball onto a greased and floured baking tray.
• Top with a light drizzle of olive oil. Don't drizzle too much oil over the top as it will pool on the pan and burn the bottom of your damper.
• Cook at 180°C for 35-45 minutes or until a skewer comes away clean.
• Cook on the highest possible shelf in the oven to prevent burning.

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 lemon butter spread recipe

I like my lemon butter tangy (still sweet, of course) so if you want a sweeter version, drop to 3 juiced lemons and taste test for sugar. After taste testing, add more lemon juice if you'd like. Your lemon butter may not be as naturally yellow with less lemon rind though.

Ingredients

• 100g Nuttlex
• 4 tsps corn flour
• 2 tsps agar agar or gelatine
• 1½ cup caster sugar
• 5 lemons, juice and zest

Method

• Finely grate the lemon rind and then juice the lemons.
• Puree or grind the lemon rind until smooth.
• Mix the rind and juice together in a bowl.
• In a small saucepan, melt the Nuttlex over a low heat.
• Add the caster sugar and stir until evenly mixed.
• In a bowl or cup, mix together a ¼ cup lemon juice with the corn flour until smooth.
• Slowly pour the corn flour mixture into the saucepan, stirring all the while.
• Add the remaining grated lemon rind and juice mixture while continuing to stir.
• Pour over and whisk through the agar.
• When well mixed, bring the lemon butter to the boil.
• Simmer for approximately 5-10 minutes or until the mixture is similar in texture to hot glue.
• Remove from the heat and cool the lemon butter in the saucepan until touchable.
• Pour the lemon butter into a sterilised jar and allow it to sit until room temperature.
• Store in the refrigerator.

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 potato topped chicken and vegetable pot pies recipe

Ingredients

• 1 tbsp Nuttlex
• 1 onion, finely chopped
• 1 leek, halved and sliced
• 1 clove garlic, minced
• 500g chicken mince
• 50g mushrooms, diced
• 1 corn cob, kernels removed
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube whisked with 1 tsp corn flour
• ¼ cup goat’s milk
• Salt and pepper, to taste
• 2-3 large potatoes, cooked and finely mashed
• ½ tsp onion powder
• 25g Nuttlex

Method

• Preheat oven to 220°C.
• Heat the Nuttlex in a saucepan over a medium-high heat.
• Sauté the onion, leak and garlic and cook, stirring, for 2 minutes.
• Add the mince and cook, stirring to break up lumps, until it becomes white.
• Stir through the corn kernels and mushrooms.
• Add the chicken stock and corn flour mixture as well as the goat’s milk and cook until the sauce thickens.
• Season with salt and pepper.
• Divide among either four 300ml ovenproof dishes or a several small pots of a size that suits you.
• Add the onion powder and Nuttlex to the potato mash.
• Season to taste with salt and pepper.
• Spread the mash over the mince filling and level with the back of a teaspoon.
• Bake the pot pies for 10-15 minutes.

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 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 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.