Tag Archives: soy allergy

Quinoa Granola

13 Monday Jun 2016

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Nut free, lactose/dairy free, gluten free option, soy free, vegetarian, vegan option

I’ve recently started eating this yummy quinoa granola for brekky – it’s great with some plain yoghurt or even on its own. It’s super easy and quick to make!

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Ingredients:

¾ cup uncooked quinoa

¾ cup raw pumpkin seeds / pepitas

½ cup sunflower seeds

¼ cup (or I use a bit less) honey (/maple syrup for GF option)

2 tablespoons olive oil

½ teaspoon coarse salt

1 teaspoon ground cinnamon (optional)

¾ cup dried cherries/cranberries/raisins (optional)

Instructions:

  1. Preheat oven to 180°
  2. Combine quinoa, pumpkin seeds and sunflower seeds
  3. Heat honey (/maple syrup) in a microwave-safe bowl for 20 seconds
  4. Combine the olive oil, cinnamon and salt and pour over the top of the quinoa mixture
  5. Mix well
  6. Spread mixture in a baking pan
  7. Bake, uncovered, for 15-20 minutes (or until golden), stirring frequently
  8. Once finished, stir in cherries/cranberries/raisins
  9. Cool for 15 minutes and store in an airtight container.

 

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Healthy Bran Muffins

17 Sunday May 2015

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Nut free, lactose free option, dairy free option, soy free, egg free option, vegetarian

As I’ve recently started full time work, I’ve started looking for some new snacks for either mid-morning (when lunch time hunger creeps in a bit early) or as an afternoon pick-me-up (when the lethargy kicks in).

I found this recipe for delicious bran muffins. The mixture goes a long way (I halved the recipe and it made about 15-20 muffins) and is really quick and easy to make. The smell of the muffins baking is to-die for and the taste is pretty damn good.

Bran muffins

So here goes:

Ingredients:

  • 1 packet of Bran Flakes (350g)
  • 3 cups brown sugar
  • 5 teaspoons of bicarbonate soda
  • 2x 500ml carton of buttermilk. This can also be replaced with lactose free yoghurt or soy yoghurt. For a half recipe, I used 3x 140g tubs of vanilla lactose free yoghurt
  • 1 cup oil (I used olive oil)
  • 5 cups flour
  • 1 teaspoon salt
  • 4 eggs
  • Optional – 2 cups raisins/sultanas

Directions:

  1. Mix all the dry ingredients together
  2. Separately, mix the oil, eggs and buttermilk/yoghurt together
  3. Mix the wet ingredients into the dry ingredients
  4. Pour into muffin tray
  5. Bake for approximately 15-20 minutes at 200°

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Chocolate Chip Feather-Light Muffins

09 Saturday May 2015

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Nut free, lactose free option, dairy free option, soy free, vegetarian, egg free option

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Who doesn’t love a good chocolate chip muffin? My boyfriend loves it so much that I made him a giant chocolate chip CAKE for his birthday.

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YUM.

Here’s what you need:

  • 2 cups flour
  • ¼ cup of sugar
  • 3 teaspoons baking powder
  • 1 cup milk of your choice – I use Zymil lactose free milk
  • 1/3 cup oil (I use olive oil)
  • 1 egg (or replacement egg)
  • ½ teaspoon salt
  • 1 teaspoon vanilla essence
  • Chocolate chips – I cheat on my lactose intolerance and use Nestle milk choc bits (they are deeeelicious!), but you can get dairy free choc chips (eg Sweet William choc chips)

Directions:

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. Combine the milk, oil, beaten egg and vanilla essence and pour into the centre of the dry ingredients.
  3. Mix well (do not beat).
  4. Add choc chips to taste (I use about ¾ of the Nestle packet) but the more the merrier (in my opinion).
  5. Pour contents into the muffin tray or cake tin.
  6. Bake for 20-25 minutes on 180°, or until ready.

These are delicious when eaten hot, so have them straight from the oven or re-heat in the microwave for about 10 seconds to melt the choc chips!

For reference, in the image above, this recipe was doubled and made the cake, as well as about 6 medium-sized muffins.

Jackie’s Self-Saucing Hot Chocolate Pudding

09 Monday Mar 2015

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Nut free, dairy free, lactose free, soy free, vegetarian, vegan

This is by far my favourite dessert of all time. Given all my allergies, there aren’t too many delicious dessert options, so I’ve grown up eating my mum’s (Jackie’s) self-saucing hot chocolate pudding. And boy is it gooood. How can something that is nut free, dairy free and soy free taste so damn delicious? Go on, give it a try. It’s pretty easy to make too!

chocolate pudding 1

My birthday cake yesterday, made by my mum 🙂

Ingredients:

Cake:

1 cup self-raising flour

2 tablespoons cocoa

30 grams butter or margarine

½ teaspoon salt

½ cup soy milk / lactose free milk / cow’s milk / rice milk

1 teaspoon vanilla essence

¾ cup white sugar

Sauce:

¾ cup brown sugar

¼ cup cocoa

1¾ cup hot water

Instructions for cake:

  1. Sift flour, salt and cocoa.
  2. Add white sugar and mix well.
  3. Stir in milk, vanilla and melted butter/margarine.
  4. Mix until smooth.
  5. Spread evenly into a greased dish.

Instructions for sauce:

  1. Combine brown sugar and sifted cocoa.
  2. Sprinkle over the top of the pudding.
  3. Pour the hot water over the top (I usually add the water gradually as otherwise it often overflows – add a cup at first, and then once it’s been cooking for a while, add the rest).

Bake for 180° for approximately 50 minutes.

For reference, in the image above, this recipe was doubled and served about 6-8.

chocolate pudding 2

Homemade Granola / Toasted Muesli Recipe

07 Saturday Mar 2015

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Nut free, dairy free, lactose free, soy free, gluten free, vegetarian, vegan option available

Granola/toasted muesli is one of the number one things that nut Allergians miss out on, given that it almost always contains nuts (and when it doesn’t, it is almost always going to have been made in highly nut present surroundings).

Here is a homemade option – my mum’s recipe – which you can feel comfortable eating and which still tastes super delicious.

Granola

Ingredients:

Olive oil (or butter/margarine)

4 cups of rolled oats

4 tablespoons (or to taste) of honey/maple syrup

4 tablespoons (or to taste) of brown sugar

Toppings of your choice

Directions:

  1. Heat frying pan with olive oil (or butter/margarine)
  2. Place rolled oats in the pan, sprinkling a liberal amount of olive oil (or butter/margarine) over the oats
  3. Fry the rolled oats on a high heat, continually mixing
  4. Once the oats are cooked, add very runny honey/maple syrup and brown sugar
  5. Mix and fry all together, adding toppings of your choice – I add pepitas, sunflower seeds and craisins

Note: if you add coconut, it will go soggy

Eat with yoghurt or milk, adding fruit of your choice (I recommend bananas and strawberries) or just eat it plain as a snack! I like it best when it’s eaten hot out the pan! Yu-um 🙂

Enjoy!

The Allergian Abroad