Tag Archives: lactosefree

Zucchini and Corn Fritters

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It’s the weekend and I’m feeling a bit lazy today. I still wanted to cook (shocker) and make something delicious and healthy so I whipped these up! Ensuring that you are always stocked up on kitchen essentials like flour, eggs and your milk of choice, you can mix and match these with whichever flavours you like! We always have corn kernels at home because they taste amazing and are super convenient. I found half a zucchini in the fridge and wanted to boost these up with more fresh produce so there this dish came to life for my lunch today!

If you are time poor, these are great because they can be made and cooked in 10 minutes. They would also work great as a prepared work lunch which you could reheat later on.

Zucchini and Corn Fritters (yields 3 fritters)

What you’re going to need

1/3 cup self raising flour

1 egg

1 tablespoon soy milk

1 75g tin corn kernels

1/4 zucchini, grated

salt and pepper

Method

  1. In a small bowl, sift the flour. Mix through the egg and milk until a uniform non lumpy batter forms.
  2. Mix through the corn and zucchini with a wooden spoon or spatula.
  3. Heat up a non stick fry pan on a medium to high heat. Add equal amounts of batter onto the pan. Cook for 2 minutes on each side.
  4. Serve hot with a side salad and sweet chilli sauce!

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PB Chocolate Dessert Cups

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Peanut butter and chocolate. A continued match made in heaven that will never get old. I wanted to make cups again with these ingredients because they taste so damn good! I also wanted to try make a more doughy consistency for the middle as opposed to just scooping some PB in there (obviously that would taste awesome too but creativity is always fun)

My new workshopped recipe is here to make them much more simpler and so you can get them in your mouth twice as quick! I also jampacked some other goodies in there too for added healthy fats and fibre.

These only contain 4 ingredients!!! Simple is always best in my eyes as no one really wants to drown in a recipe that has a million ingredients. If I can make it with less, I will and so hopefully you’re inspired enough to try make these for yourselves! 100% dairy free and vegan friendly.

PB Chocolate Dessert Cups (yields 4)

What you’re going to need 

1/3 cup almonds

1/3 cup rolled oats

2 tablespoons smooth peanut butter

6-8 squares 85% Lindt Dark Chocolate (if you want it sweeter but still dairy free go for 70% Lindt)

Method

  1. Prepare 4 silicone moulds on a tray that will fit in your freezer
  2. In a pulse blender, add the almonds and oats. Blend until a coarse meal is formed. Add the peanut butter. Pulse again until mixture forms a crumb which when pressed between fingers will stick together
  3. Melt the chocolate in a heatproof bowl using your preferred method. Using a spatula, spread the chocolate on the bottom and on the sides of the silicone moulds. Repeat for all 4 then place in the freezer.
  4. After about 10 minutes or once chocolate has set, add equal parts of the PB mixture to each cup. Press down gently until even.
  5. Pour the rest of the chocolate over the PB mixture to make a top for the cups then place in the freezer again until set.
  6. Remove from moulds once chocolate has completely set.
  7. Store in the fridge or freezer it’s completely up to you!

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Dairy Free PB Cacao Cookies

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These are a variation of my earlier creation of Peanut Butter and Macadamia Cookies! I am a serious chocoholic and was having some cravings today and so got myself baking and created these! If you want to make them too, here is what you do.

PB Cacao Cookies

What you’re going to need

1/2 cup Nuttelex (or any dairy free spread)

1/2 cup brown sugar

1 egg (or flax egg for vegan option)

1/4 tsp vanilla extract

1/2 tsp baking soda

1 cup plain flour

1/2 cup Mayvers PB Cacao Spread

50 grams 85% dark chocolate, chopped

Method

1. Preheat oven to 200 degrees Celcius

2. Beat butter and sugar in a large mixing bowl. Once combined, add the egg and vanilla extract and beat again until combined.

3. Sift in flour  and baking soda and mix with a wooden spoon until dough comes together.

4. Mix through the Mayvers Spread and chopped chocolate.

5. Pop the mixture in the fridge for about 10 minutes. Whilst the dough is cooling, line two baking trays and grab your cookie cutter of choice!

6. On a flat surface, flatten out the dough until it is about 1cm thick. With your cutter, cut your dough into shapes and place even spaced apart on the baking tray.

7.  Bake for about 10 minutes (once the cookies are out of the oven they will continue to cook for a little bit. I wanted mine to stay pretty soft but feel free to bake them longer)

8. Allow to completely cool on a cooling rack before putting in a container for storage!

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PB Banana Bites

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I spend at least a few minutes a day trying to figure out the best way to treat my sweet cravings. I’d rather not just reach for a chocolate bar or a bag of gummy bears. I had an abundance of bananas in my kitchen and had been having dark chocolate and peanut butter withdrawals post Europe (peanut butter is SO expensive there). And so I’ve thought up a simple yet effective cure for my sweet tooth. Minus the dairy of course! And they’re also conveniently gluten free too.

PB Banana Bites

What you’re going to need

1 banana, cut into 1cm slices

1/4 cup peanut butter

100 grams dark chocolate (I used 85%)

Method

  1. Prepare a lined tray (small enough to fit in your fridge/freezer)
  2. Melt your chocolate with your preferred method of choice***
  3. Dip each piece of banana into the chocolate until it is completely coated then place on the lined tray
  4. Repeat with all the pieces and place in the fridge to set (or if you’re impatient you can put them in the freezer)
  5. Once set, place half a teaspoon of peanut butter onto one of the banana pieces. Sandwich together with another banana piece and you’re done!

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*** The way that I melt my chocolate is as follows

  1. Boil a kettle full of water 
  2. In a heatproof container, fill halfway with boiled water
  3. In a bowl that will sit on top of the heatproof container, place the chocolate inside after having broken it into smaller pieces
  4. Place on top of the heatproof container and stir through until the chocolate has melted.( Make sure chocolate does not come into contact with water. )

Tahini Dressing

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You know when you just have a vision of something in your head and then when you go to make it, it 100% meets your expectations? Well that happened today with this ahhhhmazing tahini salad dressing I made using one of my favourite brands Mayver’s Foods! My tahini stash is mostly reserved for the hummus production in my household, but I thought i’d try whip up something with it just because there was just enough in the jar to create something new! This dressing is gluten free and dairy free! I’ve used it in a quick salad I whipped up for lunch today featuring quinoa, carrot, tomato and rocket!

Tahini Dressing (yields about 1/4 cup)

What you’re going to need

1 tablespoon Tahini

1/4 teaspoon paprika

1/4 teaspoon cumin

1/2 teaspoon maple syrup

2 tablespoons olive oil

1/2 clove garlic, crushed

sea salt and cracked pepper to season

Method

Combine all ingredients in a bowl until desired consistency is achieved.

Easy as pie!

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PB Cacao Bliss Balls

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I’m cooking like crazy at the moment just because it’s the last few days before I jet off for holidays and I’m preparing for home kitchen withdrawal symptoms! These bliss balls are so quick and easy to make, I got to start eating them basically straight away! So I’ve tweaked a recipe that I’ve already shared to make these ones! All you need to make these delicious treats is 4 ingredients! These are 100% gluten free, dairy free and refined sugar free!

PB Cacao Bliss Balls

What you’re going to need

1/4 cup walnuts, blended into a meal

1/3 cup dates, chopped

1 tablespoon cacao powder

1 tablespoon peanut butter

coconut for rolling (optional)

Method

1. Set up a lined tray.

2. Add all the ingredients into a pulse blender. Pulse blend until the mixture combines. It will resemble the texture of soil but when pressed together will stick together.

3. Once combined, roll a generous teaspoon worth of the mixture into a ball. Repeat until all the mixture is gone.

4. Sprinkle with coconut (optional) and store in an airtight container in the fridge!

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Peanut Butter and Macadamia Cookies

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So I’ve finished off university, am now unemployed eagerly waiting to jump on a plane to Europe…what to do with all the spare time? Bake cookies of course! Since I haven’t completely perfected the art of creating baked goods recipes from scratch…decided to use inspiration from one of my favourite food bloggers. I’m sure most foodies and foodbloggers have heard of Minimalist Baker so I used one of their cookie recipes as a base for measurement purposes and then changed up a couple of things to make them my own! I added some of my favourite healthy spread from Mayver’s Food just to add a bigger hit of peanut and also a subtle cacao flavour too! These are an absolutely perfect snack for morning, noon and night as I have discovered since there is only one left and I baked them yesterday! This recipe is dairy free to cater for my dietary needs.

Peanut Butter and Macadamia Cookies

What you’re going to need

1/2 cup Nuttelex (or any dairy free spread)

1/2 cup brown sugar

1 egg

1/4 tsp vanilla extract

1/2 tsp baking soda

1 cup plain flour

1/2 cup smooth peanut butter

100g macadamias (about 1 cup)

1/4 cup Mayvers PB Cacao spread (optional)

Method

1. Preheat oven to 200 degrees Celcius

2. Beat butter and sugar in a large mixing bowl. Once combined, add the egg and vanilla extract and beat again until combined.

3. Sift in flour  and baking soda and mix with a wooden spoon until dough comes together.

4. Mix through the peanut butter and macadamias.

5. Pop the mixture in the fridge for about 10 minutes. Whilst the dough is cooling, line two baking trays and grab your cookie cutter of choice!

6. On a flat surface, flatten out the dough until it is about 1cm thick. With your cutter, cut your dough into shapes and place even spaced apart on the baking tray.

7.  Bake for about 10 minutes (once the cookies are out of the oven they will continue to cook for a little bit. I wanted mine to stay pretty soft but feel free to bake them longer)

8. Allow to completely cool on a cooling rack before putting in a container for storage!

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For more amazing food inspo, check out http://minimalistbaker.com/

Frozen Yoghurt Bark

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I’ve seen this concept of food called “bark” quite a bit recently, mostly with chocolate of some description. However, I stumbled across a blogger named “The Fussy Eater” who has created a marvellous recipe for Greek Yoghurt Bark. I took my inspiration from her however, I completely simplified it just because of time, budget and level of laziness at the time. I like the idea of the yoghurt bark just because it is handy if you don’t have any popsicle holders (or all the ones you currently have are occupied) and also too I find that if I freeze a bunch of yoghurt in a cup, I feel like I need a jackhammer to eat it and so this method of frozen yoghurt works a treat. This recipe is lactose free and refined sugar free!

Frozen Yoghurt Bark

What you’re going to need

250g Greek Yoghurt (the one I made is using Black Swan Lactose Free Greek Yoghurt)***

4 strawberries, blended into a thick liquid (no water necessary)

flat tray, lined with baking paper

Method

1. Pour yoghurt onto the lined tray and spread evenly

2. Pour your strawberries over the top (if you want to get fancy with patterns just use a skewer and play around with it)

3. Freeze for about 4-6 hours

4. Snap and enjoy!

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***Black Swan Foods are an Australian brand which I don’t think are stocked overseas currently. If you are lactose intolerant, substitute your preferred yoghurt of choice

Spaghetti with Garlic Infused Oil

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Travelling to Italy later this year has got me all inspired with food lately! I was looking for a light lunch today as opposed to something with a thick tomato or creamy sauce. Olive oil serves as a perfect base for pasta sauces as it is easy to incorporate flavours and they won’t be overpowered. Today, I chose to do a garlic infused oil for the base. This was my first attempt to create it and it worked out perfectly. It is much cheaper to make your own garlic infused oil than to purchase the prepackaged ones! It also means you know exactly what goes in which is always a good thing!

Spaghetti with Garlic Infused Oil (serves 2)

What you’re going to need 

1/2 packet thin spaghetti

4 tablespoons olive oil

2 cloves garlic, peeled and crushed with the blade of a knife (not minced)

generous handful spinach

10 cherry tomatoes, halved

sprinkle pine nuts

salt, for pasta water

Method

1. Bring a large saucepan up to the boil with 1 tablespoon salt mixed through

2. Add pasta once boiling.

3. Heat up the oil in a frypan on a medium heat. Add the garlic and fry in the oil until fragrant (leave in longer for more intense flavour).

4. Once fragrant, remove garlic and add spinach and tomatoes. Cook until spinach is wilted and tomatoes are softened

5. Once pasta is cooked through, add to the sauce and toss through until evenly coated

6. Serve topped with pine nuts

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Chocolate and Peanut Brownies

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Monday night baking adventures led to this marvellous creation! A match made in heaven ~ chocolate and peanuts! They are super fudgy and not too sweet! Due to my extensive consumption of dark chocolate over the past few months, I’m not an overly huge fan of super sweet things and so there really isn’t much sugar added to these! I made these dairy free to satisfy my own food intolerance. For the vegans out there, all you need is to substitute the eggs with your egg alternative! For the key to super fudgy chocolate brownies…

Chocolate and Peanut Brownies

What you’re going to need

1 cup plain flour

1/4 cup brown sugar

3 eggs

1/2 cup Nutellex (dairy free spread or butter if you can have dairy)

200 grams 85% dark chocolate (if too intense, can use 70% which will still keep it dairy free)

1/3 cup peanuts

Method

1. Preheat oven to 180 degrees Celcius

2. Melt the butter and chocolate in a glass bowl over a steaming saucepan of water

3. Once melted, stir in the sugar. Add the flour and eggs and mix until well combined. Add the peanuts and stir through.

4. Bake in a square, lined baking tin for 35 minutes (the top should still be soft and they will set once they’re out of the oven)

5. Leave to cool in the tin for 5 minutes then transfer to a wire rack until completely cold before putting into a storage container

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