Tag: Allergy Friendly

15
Mar
2017

Super Basic Pasta Sauce Recipe

categories: Allergy Friendly, Dinner, Gluten Free, Recipes

Super Basic Pasta Sauce Recipe

Every now and then, I need a pasta sauce but don’t want to be bothered putting in all the effort to make a decent pasta sauce.

Like that time your kids will only eat pasta and sausages but you just want some kind of sauce to go with it. Or that time your kids just like plain pasta and refuse to have ANY kind of sauce at all, but by golly you’re a normal adult with taste buds and need something extra.

Well this basic-as recipe is for you:

INGREDIENTS:
1 x can Tomato Pureé
2 tablespoons Italian Herbs (Marjoram, Basic, Rosemary, Oregano, Parsley, Thyme)
Salt and Pepper
A little water if needed to water down

DIRECTIONS:
Combine in a pan. Heat over a medium heat. Serve with your plain-as food.

BASIC AND SIMPLE.

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14
Dec
2016

Nutella Christmas Tree Pull-Apart

categories: Christmas Recipes, Dessert, Recipes

NUTELLA CHRISTMAS TREE PULL-APART

This Nutella Christmas Tree Pull-Apart is not only easy to make, it’s also extremely versatile. Meaning you can change up the ingredients to work for you if you have any food allergies … or just plain don’t like Nutella.

The pastry sheets here in New Zealand are square, so I adjusted this to make them rectangle by joining 1.5 together (see the photo from my Snapchat below).

PLEASE watch the video I’ve included for exactly how to make this tree, as it’s a lot less complicated than how it seems when it’s written down!

Feel free to follow me on Snapchat – happymumnz is my username ????

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INGREDIENTS:
Puff Pastry Sheets x 3 (I used Butter Puff Pastry)
Jar of Nutella
1 x Egg (whisked)
Freeze Dried Raspberries (optional)

DIRECTIONS
Preheat your oven to 180° degrees Celsius.

Lay out one sheet of puff pastry, on a lined baking tray. Cut half of another sheet of pastry, and join to the end of the first sheet – making the whole two sheets now a rectangle (see image below). I used a knife to gently score the outline of a triangle into the surface of the pastry. Smother the Nutella onto the pastry in the triangle area.

Add the other 1.5 sheets of pastry on the top of the Nutella, and using a knife cut out the triangle (you will be able to see an outline of the Nutella).

Remove the unused pastry (you can bake this later into shapes as a wee treat if you want).

You will now have an outline of a tree. Using the knife, press the blade (rather than slicing) into the pastry and cut in 2cm slices to form the branches (see video below for how this looks). Follow the line of the trunk – which means the slices will get narrower as you get further towards the top.

Next, starting at the base of the tree, twist the branches (away from you). Do this for all of the branches.

Brush the surface of your completed Nutella Christmas Tree with the whisked egg.

Bake in the oven for 25-30 minutes, or until golden brown.

Remove, cool, and enjoy!

This slideshow requires JavaScript.

Attempt number two at the Nutella Christmas Tree – this time added freeze dried raspberries from @freshasnz ❤️ Recipe in my bio above ❤️

A photo posted by Maria (@happymumhappychild) on Dec 18, 2016 at 9:38pm PST

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WATCH THIS VIDEO ON HOW TO DO IT:

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INGREDIENT SUBSTITUTES:
Pastry – use gluten free pastry (or vegetarian pastry)
Nutella – swap out for peanut butter, almond butter, jam, melted chocolate, cinnamon & sugar, cheese, basil & pesto .. the options are endless really!
Egg – swap out for coconut oil

As far as I’m aware, Nutella is gluten free. Although it doesn’t say it on the package, after research I have realised it may well be. The Nutella website states that “Nutella® hazelnut spread does not contain any ingredients derived from gluten-containing cereals: wheat, barley, rye, oats or triticale. There is also no risk of cross contamination with any gluten ingredients”.

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PIN ME:

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03
Oct
2016

Crazy Chocolate Cake

categories: Allergy Friendly, Baking, Dessert, Gluten Free, Recipes

Crazy Chocolate Cake

I found this Chocolate Cake recipe and HAD to try it. It’s almost 100% not mine, but I changed out the water for coffee as I find the coffee helps to add flavour to the cake.

If you don’t like the idea of coffee, simply just use 1 cup of water instead.

This recipe is dairy free (no milk, no eggs and no butter), and is often known as a Wacky Cake, or Depression Cake. Named Depression Cake because it was often made during the Great Depression when dairy was hard to come by. Instead having to make do with the items in the pantry.

You can use either regular flour, or gluten free flour and it still turns out the same.

The other amazing thing about this cake is that you only use ONE dish to make it. That’s right – not a hundred, just one!

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INGREDIENTS :
1 1/2 cups all-purpose flour (or gluten free plain flour)
3 tablespoon cocoa powder
1 cup sugar
1 tsp baking soda
1/2 teaspoon salt
1 teaspoon white vinegar
5 tablespoons vegetable oil
1 cup coffee (cold)
1 teaspoon vanilla essence

DIRECTIONS:
Preheat oven to 190 degrees Celsius. Combine all dry ingredients in a greased 20 x 20cm baking pan (that’s right, in the dish you’re baking it in).
Make 3 depressions (holes) in the dry ingredients. You want there to be two small ones, and one large one.
Pour the vinegar into one of the small holes, and the vanilla into the other small hole.
Add the vegetable oil to the large one.
Pour the cold coffee (or water) over the entire thing and mix until smooth and combined (I used a wooden spoon).
Bake for 25-30 minutes, or until a skewer comes out clean.
Once cooled, ice or lather in caramel syrup and enjoy with whipped cream.

ICING – I used this recipe from Add A Pinch for the icing. Except I made it too runny HAHA (doesn’t sound like me at all) …

Mix Dry Ingredients

2 small, 1 large

Fill with ingredients

Combine

Cook

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25
Sep
2016

Gluten Free Muesli Biscuits

categories: Baking, Gluten Free, Recipes, Snacks

Gluten Free Muesli Biscuits

One of the hardest things about having Coeliac Disease, is not being able to eat certain foods (well duh Maria). One of those foods that I miss, are Oat biscuits. You know the ones … oats, raisins, cinnamon, brown sugar, butter, DELICIOUSNESS …… but full of gluten.

I am forever searching for a recipe that will do that type of biscuit justice, and I have just created it. Holy crap yes I did … and my husband has given it the seal of approval! He does not have Coeliac Disease, but like myself, is a lover of foods.

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Makes roughly 26 biscuits

INGREDIENTS:
1 packet Ceres Organics Gluten Free Superfood Mix Muesli (picture below)
2 large ripe bananas
1 cup applesauce (I used Barkers Chunky Applesauce as it’s gluten free)
1 tsp cinnamon
1 tsp vanilla extract

gluten-free-muesli-biscuits-01

DIRECTIONS:
Preheat your oven to 180 degrees Celsius.
Combine all ingredients in a bowl (wow that was easy, right?!)
The mixture will be slightly wet feeling, so use your hands to roughly a tablespoon of mixture.
Flatten slightly before placing on a lined baking tray.
The biscuits don’t rise or move, so you can place them close together
Bake for roughly 20 minutes, or until the biscuits are a golden brown.
Cool and enjoy!

I definitely recommend using the Barkers Chunky Applesauce (I just got it from my local countdown) as it adds a little sweet moisture to the biscuit. Plus as far as I’m aware, it was the only official Gluten Free applesauce on the shelf.

The raisins and chunky apple, like I said above, add the needed moisture and sweetness to the biscuit that make it UH-MAZING.

If you want to make this with regular rolled oats, then go right ahead! Substitute 2 cups of Rolled Oats for the Ceres Muesli, and you’ll be fine.

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23
Sep
2016

2 Ingredient Biscuits

categories: Allergy Friendly, Baking, Gluten Free, Recipes

2 Ingredient Biscuits

Do you love baking but hate baking at the same time? THAT’S ME. It’s a love hate relationship. So imagine the absolute joy I got in discovering these biscuits that only had TWO ingredients in them.

I MUST BE IN HEAVEN!

These biscuits are a perfect way to use up any ripe bananas too – WIN WIN!

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INGREDIENTS:
1 VERY ripe banana (the darker the peel, the better)
2/3 cup desiccated coconut
OPTIONAL: 1/4 teaspoon vanilla / chocolate chips / chopped dried apricot

DIRECTIONS:
Preheat the oven to 180 degrees Celsius.
Mash the banana up and add the desiccated coconut. Continue mashing until the mix kind of looks like mashed potato. Then take a tablespoon of the mix, and roll into a ball in your hand. Place on the tray and push flat with a fork. Continue for the rest of the mix.
Bake in the oven for roughly 11 minutes, or until the biscuits are golden / brown.
Cool and enjoy.

These are gluten free, dairy free, nut free, sugar free and really delicious.

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24
Jul
2016

Cauliflower Rice

categories: Allergy Friendly, Dinner, Gluten Free, Recipes

CAULIFLOWER RICE

Cauliflower Rice

I’ve been meaning to post this for a while – a how-to for Cauliflower Rice. It’s not new, and it’s not rocket science, but I just wanted to have it here on my website for easy reference.

Cauliflower rice is great to add to any meal as a rice / grain alternative. It goes great with sauces, and you can add extra flavour by adding vegetables or herbs and spices.

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WHAT YOU’LL NEED:

1 head of cauliflower
Bread Board (or chopping board) and knife
Food Processor or a hand grater

PREPARING THE CAULIFLOWER:

Wash the cauliflower and remove any leaves
Cut away the main stem (you don’t need this) – the smaller stems, which hold the florets together, can stay.
Cut the remaining cauliflower up into chunks, to fit in the food processor. If the pieces are too large, the processor will struggle big time … You can also grate the cauliflower with the coarser side of the grater – but you may end up with larger pieces, giving the rice a chunkier texture.
Pulse the processor until the cauliflower is the texture of cous-cous

Cauliflower Rice 01

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COOKING THE CAULIFLOWER RICE:
Microwave:

Microwaving is probably the easiest, and healthiest, as you don’t need to add any oils or fats.
Add the cauliflower rice and a teaspoon of water (no more) to a microwave-safe dish.
Cover and cook for 3 minutes on high
Remove from microwave and let it stand for a few minutes, as it will continue to cook and be extremely hot

Bake in Oven:

Cooking in the oven will give you a slightly drier / crunchier rice
Preheat the oven to 200 degrees
Spread the cauliflower rice evenly over a lined baking tray
Bake for 12 minutes, mixing up / turning the cauliflower rice every 5 minutes
Remove from the oven and season to taste

ADDING EXTRAS:

Before you cook your cauliflower rice, add herbs & spices such as cumin, chilli, coriander. After cooking, you can add anything you want – leafy greens or even cooked egg!

For more Cauliflower Recipe ideas, check out my Pinterest board.

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04
Jul
2016

Chicken Noodle Soup

categories: Dinner, Gluten Free, Recipes, Sick Kids

Chicken Noodle Soup

We’re all sick in this house, so it’s the perfect time to pull out the Chicken Noodle Soup recipe. Made using our own Chicken Stock, this is perfect on a winter’s night. The stock is made using a leftover chicken after having a roast. Or you can do what we do, and buy a pre-cooked chicken from the supermarket, eat it for lunch and then use the leftovers to make this.

You will need a rather large stock pot for this too …

INGREDIENTS:

Soup
1 roasted chicken carcass, leftover meat removed and reserved for the soup
1 tablespoon olive oil
13 cups water
1/2 medium onion, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
2 fresh thyme sprigs
1 bay leaf

Noodle Soup
Chicken stock (that you will make)
2 carrots, peeled and medium dice
2 celery stalks, medium dice
1/2 medium onion, medium dice
1 teaspoon salt
1 teaspoon finely chopped fresh thyme leaves
1 cup dried egg noodles (I used gluten free spaghetti)

DIRECTIONS:

Chicken Stock
Break up the chicken carcass into several smaller pieces (you may need a cleaver or kitchen scissors), so that they will fit in the bottom of a large stock pot (or dutch oven). Don’t put them in the pot just yet!

Add the oil to the stock pot and heat over a medium heat for about 2-3 minutes. Add the carcass pieces (that you’ve just cut up) and cook. Occasionally turn until they are lightly browned all over.

Add the remaining ingredients and stir to combine. Make sure you scrape up any browned bit from the bottom of the pot. You want to get all of that flavouring in the stock.

Bring to a simmer (do not let it come to a boil)

Reduce the heat to low and continue to simmer. Every now-and-then, scrape any scum off the surface of the stock.

Continue cooking for about 90 minutes.

After this time, remove the stock from the heat and using a strainer, separate out the liquid from the carcass / vegetable pieces. Discard these pieces and keep the liquid in an air tight container. This will last up to 3 days in the fridge, or one month in the freezer.

Chicken Noodle Soup
Bring your chicken stock, that you just made, back to a simmer over a medium heat.

Add your freshly cut carrots, celery, onion, salt, thyme. Return the stock to a simmer and reduce the heat to low continuing to simmer until the vegetables are soft. This usually takes around 30 minutes.

During this cooking time, bring a saucepan of water to a boil, and add the noodles. Cook according to the directions on the packet. Drain in a colander.

While both the veggies and noodles are cooking, grab that chicken that is leftover and shred it up into bite size pieces.

When the veggies are tender, add your drained noodles and shredded chicken. Stir to combine and continue simmering for 5-10 more minutes.

Taste and season with salt if necessary.

SERVE & ENJOY!

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11
Jun
2016

Gluten Free Scones

categories: Baking, Gluten Free, Recipes

CHECK IT OUT!

GLUTEN FREE SCONES

Gluten Free Scones Front

I had a craving for gluten free scones this morning, but felt too lazy to make them. So I threw a couple of ingredients together and holy toledo Batman, they were amazing. Nothing special, but if you feel like scones (sweet or savoury) then this recipe is a great base recipe.

All you have to do is ensure ALL of your ingredients are gluten free. This can also be made as regular scones, just use regular self raising flour.

INGREDIENTS:
1 1/2 cup gluten free self raising flour (I used Edmond’s)
50 grams butter
1/2 teaspoon salt
1/2 cup milk
4 tablespoons sugar (optional for sweet scones)
Cheese (optional)
Raisins (optional)

DIRECTIONS:
Preheat your oven to 200°Celsius
1. In a food processor put the flour, butter, salt (and sugar if you’re having sweet scones)
2. Pulse until the butter is completely mixed with the flour, and the mix resembles bread crumbs
3. Add any additional ingredients (cheese, raisins, etc)
4. Pour the milk in and mix until combined
5. Tip out onto a floured surface, and knead for a couple of minutes
6. Roll or push out into roughly a 2.5 cm thick square
7. Cut into squares or circles and place on a lined baking tray
8. Brush the tops of the scones with a little milk
9. Bake in the oven for 10-12 minutes

Serve with jam, cream, butter, chutney and anything else that makes scones taste amazing.

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10
May
2016

3 Ingredient Pancakes – Allergy Friendly

categories: Blog, Breakfast, Recipes

3 INGREDIENT PANCAKES – ALLERGY FRIENDLY

3 Ingredient Pancakes

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This recipe for pancakes has only 3 ingredients and is actually quite amazing. Completely 100% from the amazing Lydia Bakes and her snapchat. No eggs and no flour means this is a great allergy-friendly recipe. Lydia’s original recipe had Almond Milk in it – so you can use any type of milk that suits your needs.

INGREDIENTS:
1/2 cup Rolled Oats
1 Banana
4 TBS Milk
OPTIONAL: pinch of cinnamon

DIRECTIONS:
Put all ingredients into a blender and blitz. I used our NutriBullet. If you have a stick blender, I’m sure that will help. The pancake batter shouldn’t be too runny – add some more rolled oats and re-blitz if the consistency doesn’t feel right.

Cook as you would a normal pancake, and enjoy with your favourite toppings ????

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12
Apr
2016

Gluten Free Gooey Caramel Slice

categories: Allergy Friendly, Baking, Gluten Free, Recipes, Sponsored Post

MARIA | HAPPY MUM HAPPY CHILD

Gluten Free Gooey Caramel Slice

This gluten free gooey caramel slice was made by using Chelsea Soft Brown Sugar and Chelsea Golden Syrup – to give it that delicious gooey caramel centre. Along with some gluten free products, this slice is actually quite the treat.

My husband couldn’t believe it when he ate it – said it was an improvement on the original! Thanks mate ????

You can make this with regular ingredients by substituting them out with the same quantities as per below. It really is worth it!

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INGREDIENTS:

Base
1½ cups gluten free self raising flour
½ cup Chelsea Soft Brown Sugar
140g butter, melted

Caramel
395g can condensed milk
2 Tbsp Chelsea Golden Syrup
50g butter

Topping
½ cup gluten free shredded coconut
1 cup gluten free muesli (without dried fruit)
½ cup Chelsea Soft Brown Sugar
60g butter, melted

DIRECTIONS:

Pre-heat oven to 175 degrees. Line the base of a slice tin with baking paper.

Base
Combine the gluten free self raising flour, and Chelsea Soft Brown Sugar in a bowl. Next add the melted butter and mix well. Press mixture evenly into the tin – to form a base. Bake for 10-12 minutes until pale golden and just set.

Caramel
Pour the condensed milk, Chelsea Golden Syrup and butter into a pot and heat over a medium heat on the stove. Stir until golden and thickened. Set aside to cool for 5 minutes while making the topping.

Topping
Combine coconut, gluten free cereal, Chelsea Soft Brown Sugar and butter and stir well.
Pour the caramel over the slice base and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Set aside to cool before cutting into slices. I found putting it in a container, in the fridge was a great way to store it. It won’t go so hard that you can’t eat it, and it will keep for a long time (if you can resist eating it haha).

This post was made possible thanks to Chelsea!

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Tag: Allergy Friendly

Super Basic Pasta Sauce Recipe

Super Basic Pasta Sauce Recipe

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Nutella Christmas Tree Pull-Apart

NUTELLA CHRISTMAS TREE PULL-APART

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Crazy Chocolate Cake

Crazy Chocolate Cake

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Gluten Free Muesli Biscuits

Gluten Free Muesli Biscuits

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2 Ingredient Biscuits

2 Ingredient Biscuits

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Cauliflower Rice

CAULIFLOWER RICE

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Chicken Noodle Soup

Chicken Noodle Soup

INGREDIENTS:

DIRECTIONS:

Like this:

Gluten Free Scones

CHECK IT OUT!

GLUTEN FREE SCONES

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3 Ingredient Pancakes – Allergy Friendly

3 INGREDIENT PANCAKES – ALLERGY FRIENDLY

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Gluten Free Gooey Caramel Slice

MARIA | HAPPY MUM HAPPY CHILD

Gluten Free Gooey Caramel Slice

INGREDIENTS:

DIRECTIONS:

Like this: