Chocolate tart. Egg, Nut and Dairy free.

I am working on recipes that look like they are made with milk or egg but have none. This is my first attempt and the family loved it. I wanted it to be light and fluffy but I ended up with smooth and creamy. Which I think was to do with the temperature of some of the ingredients being to warm. I have lots of ideas to try. I would love to perfect a light and fluffy mousse.

Bannana and Blueberry Muffins

I made these muffins out of the Woman's Day cook book The ABC of kids cooking.

Its not an allergy free recipe but it was easy to adjust it. I didn't follow the directions of sifting the flour and folding in. I put the bananas and all the other wet ingredients in the food processor until smooth then mixed in the flour and other ingredients adding the blueberry's last and just using the spoon to gently mix them in so they wouldn't squish, I used self-raising flour not plain like the recipe said. I used nuttelex instead of butter and 2 no eggs to replace the 2 eggs. Easy and the mixing up of the bananas with nuttelex and no egg has given me an idea I will test it out and share.

Egg, nut and dairy free Easter

I recommend The Cruelty Free Shop for Easter Eggs. They sell Alpha brand and they are a lovely dark chocolate (has to be with no milk). They were a hit with my daughter last year I only got one egg as they are quite large. They are also nut free and they came very well packed. I will be ordering them again this year. So easy shopping online for Easter eggs.

This year I have brought some moulds and foil to make small eggs so she wont miss out at Kinder. She wasn't too happy when she missed out at playgroup last year. They gave her lollies but its not the same.

Peach Upside Down Cake

Its not chocolate but people love it. For my Daughters I serve it with Soy Ice cream when its warm but its nice on its own cool. It's a moist cake and lasts well kept in the fridge. This was one of my first allergy free recipes I tried that I really liked. People are surprised to know that it's allergy free. The batter tastes fantastic, so good that I have thought about making it just to eat the batter. Like you always say you will do one day when your a child.

Ingredients:

3 tablespoons of dairy-free Margarine

1/3 cup firmly packed dark brown sugar

1 400gm can of sliced peaches. Canned in a blend of fruit juices.

(I tend to get the SPC peaches in mango juice)

reserve the juice

1 1/2 cups SR Flour

1/2 cup sugar

1 teaspoon vanilla essence

2 no eggs (I use Organ brand)

or you can do it your self with a mix of 3 tbl vegetable oil, 3 tbl water and 1 1/2 teas baking powder.

Preheat oven to 180 degrees C.

Melt the dairy-free margarine in a microwave jug then mix in the brown sugar. Put a baking tray under you 9-inch spring form pan and pour in the sugar mix. Drain the juice from your peaches and reserve the juice. If any of the peaches are a bit thick, slice them in half lengthwise. Arrange the peaches in a circular pattern in a single layer in the cake pan, placing peach slices on top of the brown sugar.

In a bowl mix the flour, sugar, 1/2 cup reserved juice (if necessary add enough water to equal 1/2 cup of liquid), vanilla and egg substitute. Mix the batter until its smooth and well blended. Note: The batter will be thick.

Spoon the batter into the cake pan, covering the peaches. Don't worry if there's not quite enough batter to cover all the peaches - the batter will rise and spread as it cooks. Put the cake in the oven still on the baking tray this will catch any drips. Bake for approximately 35 minutes, until the cake is golden brown and firm to the touch. Cool the cake in the pan for 5 minutes, then carefully invert onto a serving platter. Serve warm or cooled. Cover and refrigerate any leftovers.