Monday, November 26, 2007

Mayonnaise Dressing

1/4 cup Maize cornflour
3 tsp Citric Acid
1 tsp Sea Salt
1/2 cup Sugar
1 1/4 cups Water
2 eggs
175ml Oil

Cook together cornflour, citric acid, salt, sugar and water in a saucepan. When thickened, pour into a blender and while whizzing, add eggs and drizzle oil. Keeps well in the refrigerator for approximately 2 weeks.

DELICIOUS Dairy Free Ice Cream

1 can Coconut Cream
1 can Fruit (Any Kind will do)
2 Banana's (optional - is more sorbet-ish without)

Puree all of the above in a blender. Pour into prepared icecream maker and waa-lah!

The easiest and tastiest dairy free icecream option.

Some variations I've tried; Apricot and chocolate chip, Fruit Salad, Peppermint (just add 1 tsp Peppermint Essence).

Sunday, February 25, 2007

dairyfree carrot cupcakes

1 cup flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
salt, pinch
1/2 cup oil
2 eggs
2 cups grated carrots

1. Blend all ingredients and mix very well.

2. Put in spoonful amounts into a prepared patty tin.

3. Bake until cooked (20 minutes) at 170 degrees Celcius.

Dairy Free Chocolate Cupcakes

This recipe is based on a very moist chocolate cake. I've also known it to be called Wacky Cake or Crazy Cake. It is delicious and similar to the other chocolate cake I have on this blog.

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking powder
1 teaspoon mixed spice
1 teaspoon salt
2 tablespoons vinegar
3/4 cup canola oil (almost any kind of cooking oil will do)
2 teaspoons vanilla essence
1 cup soy milk
1 cup water

1. Sift first 6 ingredients together in mixing bowl.

2. Make 3 wells and in each hole place the next 3 ingredients.

3. Pour 1 cup of water and 1 cup of soy milk over top and mix with a fork or wire whisk.

4. Put spoonfuls into patty tin.

5. Bake at 170 degrees Celcius for 20 minutes.