Orange Coconut Jelly

Some weeks I have a real craving for yogurt and this is what I have instead. It does the trick. It also works well with strawberry and lime jellies.

Ingredients:

• 400ml tin light coconut milk (sometimes I used thick and creamy coconut milk, depends on the mood I am in...)
• 135g pack orange jelly (always read ingredients)
• 150ml boiling water

Method:

Place the jelly cubes in a bowl and add the boiling water. Whisk until the jelly is dissolved then add the coconut milk and whisk again. Divide the mixture among jelly cases or ramekins. Cover each one with clingfilm and chill in the fridge for 4-6 hours, or overnight.

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Gluten and Dairy Free Tapioca Pudding

Tapioca, also called manioc, is a beady starch obtained from the root of the cassava plant.It is gluten free, however always checked the labels; the tapioca packet I bought had been packed in a facility that handled barley, wheat and soya and therefore could not be labelled "gluten free".

The traditional tapioca pudding is made just like rice pudding and the taste is similar, what you are really tasting is the milk and sugar... It's quite handy to keep tapioca in your cupboard for those cases when you have run out of rice and I find it a bit quicker to cook.

Ingredients:

• 100g Tapioca
• 1 litre rice, almond or coconut milk
• 50g sugar
• 1 broken cinnamon stick

Method:
Place the tapioca and milk in a saucepan and bring it to the boil. Reduce heat and simmer for 15-20 minutes or until it becomes thick and creamy, stirring frequently to prevent sticking. Remove from the heat and stir in the sugar. Turn into a serving dish and brown under grill if desired.

Alternatively, ingredients may be placed in a deep oven dish and baked for about 1 and a half hours at 150C.

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Ground Rice and Almond Pudding

Mmmm, I really need to learn how to take better pictures, compared to other blogs' pictures mine look pretty poor... I normally take the photos in the evening when the lighting is quite bad and I keep fighting with the flash in my phone, which makes everything look unnatural, plus I'm generally too tired to care :(  Gotta try harder. Any tips?

This pudding is sooooo aromatic it's almost perfumed. I just love the smell and taste of cardamom pods but I seem to be the only one in my family that feels this way. Have a go and judge for yourself, it's worth a try.

I think this recipe came from the back of one of those big ground rice bags you find in Asian stores, I just changed the method sligthly.


Ingredients:

• 50g ground rice
• 25g ground almonds
• 4 green cardamom pods, crushed
• 1 litre almond milk
• 6 tbsp sugar
• 1 tbsp rose water

Method:

Place the ground rice, almonds, green cardamoms and sugar in a saucepan. Add the almond milk and bring to the boil, lower the heat and cook for about 10 minutes or until the rice mixture thickens to the consistency of a creamy chicken soup. Keep stirring to prevent sticking. Add the rose water and continue to cook for a further 2 minutes. It will thicken a bit more when it cools.

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Dairy Free Avocado Chocolate Mousse

OK, if you are on a low FODMAP diet then this is probably not a good idea but I just had to give it a try. Avocados are a moderate FODMAP and, as I understand it, it means it's safe to eat a moderate amount. How much is 1/4 of a cup? A spoonful? That would just be cruel to my taste buds, I finished the whole thing... And, yes, a bit of swelling occurred but it was worth it!

There are lots of chocolate avocado mousse recipes on the Internet, I have tried a few and this is the best so far.

Ingredients:

• 1 tbsp coconut oil, melted
• 1 avocado
• 1 tsp water
• 2 tbsp dairy free cocoa powder
• 2 tbsp maple syrup

Method:

Mix the coconut oil, avocado and water with a hand blender until very smooth. Add the cocoa powder and maple syrup and blend again. Chill in the fridge for at least an hour.

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Dairy Free Coconut Creme Caramel

Dairy free diets are quite a challenge for those who love creamy puddings. This fits the bill so well... I could eat this every day!

Ingredients:

• 100ml coconut milk
• 240ml carton coconut cream
• 2 eggs
• 4 egg yolks
• 75g sugar
• 1 tsp vanilla essence
• For the caramel: 170g sugar + 80ml water

Method:. 

Preheat the oven to 150C. Cook the sugar and water in a saucepan on a medium heat until you get a light brown caramel. Divide between 6 ramekins and swirl the caramel around the bottom. Set aside.

Pour the the milk and cream in a saucepan and bring to the boil. Remove from the heat and let it cool. Meanwhile beat the eggs, egg yolks, sugar and vanilla. Pour the warm milk into the egg mixture. Divide this egg cream between the ramekins. Place the ramekins on a deep baking tray half filled with water and bake for 35-40 minutes until set.

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Leftover Muffin Trifle

I made some cinnamon muffins a couple of days ago that turned out a bit dry. Of course being gluten free the following day they were even drier. I hate throwing away food, especially gluten free food as it's so expensive.
        
The solution? To slice the muffins, slice some bananas, get some custard and start making layers. Refrigerate for at least two hours and enjoy a quick pudding made with leftovers.

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Dairy free Hazelnut Blancmange

Made in less than 10 minutes with cupboard ingredients and great hot or cold. What's not to like?

Ingredients:

• 50g dairy free margarine
• 50g rice flour
• 425ml hazelnut or almond milk
• 50g sugar

Method:
 Heat the butter, flour and milk in a saucepan stirring until smooth and thick. Remove the pan from the heat and stir in the sugar. That's it.

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Dairy Free Chocolate Peanut Fudge

I found this recipe in a newspaper and adapted it to make it dairy free. The consistency of this fudge is that of a very thick mousse not quite as hard as normal fudge. People with IBS don't normally tolerate very fatty foods so don't indulge! just keep the portions small and enjoy as an occasional treat.

Ingredients:

• 75g dairy free cocoa powder
• 240ml rice or almond milk
• 30g dairy free margarine
• 140g crunchy or smooth peanut butter ( I used half and half)
• 6 tbsp golden syrup or taste (do taste it, you don't want it bitter or too sweet)

Method:

Add the cocoa powder, milk, margarine, peanut butter and syrup into a saucepan and place over a low heat. Cook for 5-8 minutes, stirring, allowing the ingredients to dissolve. Remove from the heat and pour into a greased fudge tin ( I don't even know what a fudge tin is but I used a plastic container lined with baking paper). Allow it to cool and then place in the fridge overnight to set. Remove from the fridge and cut into squares.

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Easy Dairy Free Custard

Ingredients:
- 1/2 litre almond milk
- 4 egg yolks
- 100g sugar
- 25g cornflour

Method:
Beat the egg yolks with the sugar and the cornflour. Add the milk and mix. Pour the mixture into a saucepan and cook on a low heat, stirring constantly with a wooden spoon, for two minutes, until the custard thickens. Pour it in four pots, cover with cling film and refrigerate.

Tip: sieve the custard before pouring to get rid of lumps.

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Instant lemon sorbet

Ingredients: 3 lemons with no white bits or pips, 200g of sugar and 2 ice cube trays.
Put everything in a food processor and mix. It should have the consistency of a thick cream. If it is too liquid add more ice. Serve.

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Sweet Corn Semolina

If you have read the recipe for polenta this is just a sweet version using fine corn semolina (polenta is coarse cornmeal). You can find it in the Polish shops. It reminds me of a Spanish dessert called “membrillo” made with quinces. I wonder if quinces are low FODMAP... Anyway, I love having a slice of this semolina paste with a cup of coffee whenever I'm craving something sweet.

Ingredients:

• 2 cups of sugar
• 2 cups of rice milk
• 2 cups of water
• 1 tsp ground cinnamon
• 1 cup of dairy-free margarine
• 2 cups of fine corn semolina

Method:

Pour the sugar, milk and water into a saucepan. Bring to a simmer and stir until the sugar is dissolved. Melt 1 cup of butter in a second saucepan, add 2 cups of semolina and stir over a medium heat until is golden brown. Combine the milk mixture and the semolina. Cool.

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Gluten & Dairy Free Chocolate Custard

This chocolate custard tastes just like the Alpro custard I used to buy but without the soya! It's delicious...

Ingredients:

• ½ litre almond milk
• 3 eggs
• 100g sugar
• 2 tblsp dairy/gluten free cocoa powder

Method:

Whisk the eggs with the cocoa powder. Pour the milk, sugar and egg mixture in a saucepan and bring to the boil. Then simmer on a low heat, stirring all the time, for 3 or 4 minutes until it thickens (don't worry if it doesn't look very thick, it will get thicker as it cools). Leave the custard to cool, stirring from time to time. Divide it into 4 cups and let it cool in the fridge overnight.

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Low FODMAP Eton mess

This is super easy and super indulgent. I have discovered coconut cream! I couldn't find any in my local supermarket but I found UHT coconut cream (from Blue Dragon) cartons in a corner shop. I must research more uses for it!

You can make an instant chocolate mousse, for example. Just mix coconut cream with dairy free chocolate powder, whisk it and chill it in the fridge.

For the Eton mess: whisk chilled coconut cream, add some crushed meringue and strawberries or blueberries. Enjoy!

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Dairy Free Rice Pudding

This is an easy pudding to make and so handy for those sugar cravings...

TIP: If you don't have any vanilla rice milk substitute for normal rice milk with 1/2 tsp of vanilla extract.

Ingredients:

• 1 litre vanilla rice milk
• 150g rice
• 90g icing sugar
• 1 cinnamon stick
• a pinch of salt
• slices of lemon and orange peel

Method:

Mix all the ingredients and bring them to the boil. Simmer for 30 minutes or until thick and creamy.

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Easy Dairy Free Hazelnut Pudding

I found last week in my local Tesco new dairy free milks. Two are from Alpro, now they make hazelnut and almond milks. I also found oat milk (by the makers of Rice Dream) but since it contains gluten I'm not sure if I should try it. Then again, I'm able to tolerate small amounts of gluten in soy sauce and worcester sauce... I guess I will have to try it to find out...

I haven't tasted the almond milk yet but the hazelnut milk is lovely. Now I have my coffee with hazelnut milk. Here is a super easy recipe that helps my cravings for cold desserts, you could substitute the hazelnut milk for almond milk.

All you need is:

50gr cornflour
500ml hazelnut milk
5 tablespoons sugar or to taste
4 jelly moulds

And all you need to do is mix the cornflour with a little of the hazelnut milk until it dilutes. Bring to the boil the milk and sugar. When it's just about to boil pour the cornflour and keep stirring until it's nice and thick and lump free. Put the mixture in the jelly moulds and let it cool. Refrigerate and eat!

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