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 fruit and rice bubble bars recipe

Just after pressing the mix down.

Ingredients

• 2½ cups rice bubbles
• ½ cup dried cranberries (see note)
• ½ cup dried apricots, diced
• 2 tbsps desiccated coconut
• ½ cup caster sugar
• ¼ cup water
• ¼ cup glucose or honey
• 3 tbsps coconut oil
• 2 tsps chia seeds, black or white (optional)

Method

• Line a rectangular slice pan with aluminium foil, leaving plenty of overhang.
• Combine the rice bubbles, cranberries, apricots and coconut in large bowl and mix well.
• Combine the sugar, water and glucose in small saucepan.
• Stir over a low heat until the sugar dissolves.
• Use a pastry brush dipped in water to brush down side of saucepan.
• Bring the sugar mixture to the boil over a medium-high heat and cook uncovered for 5 minutes.
• Stir in the coconut oil and mix quickly until the coconut oil melts and combines.
• Immediately pour the sugar mixture into the rice bubble mixture and quickly mix to coat the dry ingredients.
• Spoon the entire mixture into the prepared pan.
• Quickly press the mixture evenly into the pan and smooth the surface using a metal spoon.
• Sprinkle with the chia seeds.
• Set aside, uncovered, for 6-10 minutes to set enough to be cut.
• Use the long sides of the foil, lift the slice onto a board.
• Cut into bars, leaving the foil in place.
• Put the mix in the refrigerator, leaving it on the board and in foil, until completely set.
• Remove the foil and separate into bars.
• Store in an airtight container in the refrigerator.

Note

• In all, use one cup of select dried fruits.

Allergy free chocolate crackles recipe

Ingredients

• 4 cups rice bubbles
• 1 cup icing sugar
• 1 cup desiccated coconut
• 3 tbsps cocoa
• 1 cup coconut oil, solid

Method

• In a large bowl, mix the rice bubbles, icing sugar, cocoa and coconut.
• Place the solid coconut oil in a heat-proof bowl and microwave for 1½ minutes or until completely liquid.
• Allow the coconut oil to cool slightly.
• Once cool, add it to the rice bubble mixture, stirring until well combined.
• Spoon the mixture into paper patty cases.
• Refrigerate until firm.
• Store in an airtight container in the refrigerator until just before eating.cx

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.

Pastry recipe list

Pastries

Allergy free soft 3 flour pastry for sweet pies recipe

Allergy free potato pastry recipe

Allergy free shortcrust pastry recipe

Allergy free quick puff pastry recipe

Allergy free honey jumbles recipe

Ingredients
Biscuits

• 60g Nuttlex
• ½ cup honey
• ¼ cup brown sugar, firmly packed
• 1½ cups Orgran all purpose flour
• 1/3 cup Orgran gluten free gluten
• ½ tsp bicarb soda
• 1 tsp ground ginger
• ½ tsp mixed spice
• ¼ tsp ground cloves
• 2 tsp goat’s milk

Icing

• 1 tsp Orgran No Egg whisked with 40mls water until thick
• 1½ cups icing sugar, sifted
• 2 tsps lemon juice
• 1 drop red food colouring

Method
Biscuits

• Combine the Nuttlex, honey and sugar in a saucepan over a medium heat.
• Cook, stirring, for 3 minutes or until the Nuttlex has melted.
• Bring to the boil.
• Remove from heat and set aside for 10 minutes.
• Sift the flour, gluten free gluten, bicarb soda, ginger, mixed spice and cloves over the Nuttlex mixture.
• Add the goat’s milk.
• Stir to combine and cover the saucepan.
• Set aside for 1 hour or until the mixture has cooled and thickened.
• Preheat oven to 160°C fan-forced.
• Line 2 baking trays with aluminium foil sprayed with olive oil.
• Turn the dough out onto a lightly floured surface.
• Roll and press lightly (do not stretch and pull as you might normal dough).
• Divide the dough into quarters.
• Roll 1 portion into a 25cm long log shape.
• Cut into 5cm long pieces.
• Place the pieces on the prepared trays, leaving room for the dough to spread when cooking.
• Using a wooden spoon, flatten each piece of dough until they are each a ½ cm thick.
• Repeat with remaining dough.
• Bake for 10-12 minutes or until light golden.
• Stand on the trays for 10 minutes.
• Transfer to a wire rack to cool completely.

Icing

• Whisk the No Egg mixture until foaming.
• Gradually beat in the icing sugar until combined.
• Stir in lemon juice.
• Spoon half the mixture into another bowl.
• Tint one portion pink with food colouring.
• Spread pink icing over half of the biscuits.
• Spread while icing over the remaining biscuits.
• Set aside for 30 minutes or until the icing sets.

Allergy free choc dipped coconut biscuits recipe

Ingredients
Biscuits

• 1¼ cup Orgran self-raising flour
• 1 cup coconut
• 1 cup sugar
• 2 tsps Orgran No Egg whisked with 60mls water until thick
• ½ cup Nuttlex, melted

Choc dip

• 100g Lindt 70% dark chocolate, broken into bits
• 1 tbsp Nuttlex

Method
Biscuits

• Mix all the ingredients together in a large bowl.
• Shape tablespoons of mixture into balls.
• Press them onto a grease and aluminium foil lined baking tray and shape them if necessary.
• Bake at 180°C for 12-15 minutes.
• Allow the biscuits to cool on the tray for 5 minutes and then carefully remove them to a wire rack.
• Allow the biscuits to cool completely.

Choc Dip

• Reline the baking tray with fresh aluminium foil.
• Melt the chocolate and Nuttlex together in a heatproof bowl suspended over a saucepan or slightly simmering water.
• Once the chocolate has melted completely dip the bottom of each biscuit into the chocolate using 2 forks.
• Transfer to the baking tray and allow the chocolate to cool and set.y

Allergy free caramel fudge recipe

Mmmm... caramel goodness

Ingredients

• 395g allergy free condensed goat’s milk
• 1 cup brown sugar
• 2 tbsps glucose syrup
• ¼ cup golden syrup
• 125g Nuttlex
• 180g cacao butter, finely chopped
• 4-5 tbsp goat's milk powder

Method

• Grease a medium sized square cake pan.
• Line the base and sides with baking paper, allowing a 2cm overhang on all sides.
• Place the condensed goat’s milk, sugar, glucose syrup, golden syrup and Nuttlex in a saucepan over a low heat.
• Cook, stirring, without boiling for 10 minutes or until the mixture is glossy and the sugar has dissolved.
• Increase the heat to medium-low.
• Bring the mixture to a simmer while stirring.
• Cook, stirring constantly, for 6-8 minutes or until the mixture thickens and comes away from side of saucepan.
• Remove the saucepan from the heat.
• Stir in the cacao butter until combined and melted.
• Whisk the mixture together.
• When cocoa oil rises to the top add the goat's milk powder 1 tbsp at a time and whisk it through.
• Reserve any remaining oil by pouring the layer off into a cup.
• Spoon the remaining fudge mixture into the prepared square cake pan.
• Smooth the top with a spoon.
• Set the fudge aside for 30 minutes.
• Then cover with plastic wrap and refrigerate for 6 hours or until firm.
• Cut into 2-3 cm pieces.

Allergy free dark chocolate coated wafer biscuit bites recipe

While these aren't yet Kitkat kitkats as intended they are an awesome replacement that falls somewhere between Kitkats and Chocolate Montes. It turned out better than I was expecting. From here on I can experiment to make them closer to Kitkats or Chocolate Montes but given that I haven't had either of those in, ooooh, over 5 years my memory of them is a little faded.

Ingredients
Wafers

• 200g Orgran all purpose flour
• ¾ tsp baking powder
• ½ tsp salt
• 120g Nuttlex
• 100g caster sugar
• 1 large tsp Orgran No Egg whisked with 60mls water until thick
• 4 tsps vanilla extract
• 1 tbsp goat’s milk

Chocolate glue

• 20g Lindt 70% dark chocolate, melted
• ½ tsp Nuttlex, melted

Chocolate coating

• 200g Lindt 70% dark chocolate
• 2 tbsp Nuttlex
  
  

Method

• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 180C.
• Sift together the flour, baking powder and salt in a small bowl and set aside.
• Cream the Nuttlex and vanilla sugar in a separate large bowl.
• Add the No Egg mixture and beat to combine evenly.
• Add the vanilla extract and goat’s milk and blend until combined.
• Add the flour mixture and fold in until just combined.
• Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in half to three-quarter teaspoon sized balls and arrange them on 2 foil lined pans.
• Use your fingers to flatten and shape each ball.
• Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown
• Bake for about 15-20 minutes. You want these to be like crisp, small cookies.
• Remove the pans to a cooling rack to cool completely before removing the wafers from the pan.

Next time I might squish them until they're a little thinner.

• Pair the wafer biscuits by size and shape.
• KitKats are made from 3 crunchy wafers stacked together but you can choose how many wafers to use by the size you want the chocolates to end up being.
• If you join 2 together then sticking them back to back is easiest.
• For the chocolate glue, combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
• Stack and glue 2 wafers together prior to coating using drops of the combined melted chocolate and Nuttlex to join them together. 
• For the chocolate dip, combine the chocolate (including any leftover from sticking the wafers together) and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
• Using either two forks or spoons, dip the wafer stacks so they are completely covered, and place them on the baking tray.
• Refrigerate until the chocolate is set.

Notes

• The amount of chocolate required may vary.
• Best to eat within 24 hours or wrap in foil to maintain freshness.