Fast & Easy Chickpea and Tomato Curry
- Submitted by Nutfreeliving Food Guide member Kirsten.
Nut free. Gluten free.
"I love curry but with a severely tree nut and peanut allergic child in the house, take outs are too big a risk!. So over the years of being a nut free home I've developed loads of easy curry recipes for when I crave take out. This recipe is vegan and gluten free as well as nut free. For meat eaters the chickpeas can be subbed out for prawns just as easily. It is also nice with boiled eggs. It can be served with rice or naan breads."
*Ingredients: 1 small onion- roughly chopped 2 garlic cloves -minced 1 tsp ground coriander 1 tsp turmeric 1 tsp Garam masala or mild curry powder 400g tin chopped tomatoes 400ml tin coconut milk 400g tin chickpeas -rinsed and dried 2 large tomatoes roughly chopped Cooking oil of choice
1.Fry the onion and spices for 5 minutes on a medium heat
2. Add the garlic and coconut milk, simmer for 10 minutes stirring occasionally
3. Add the chickpeas and tomatoes. Simmer for 7 minutes. Stir occasionally.
4. Serve with rice, naan breads or both! (Nutfreeliving Food Guide has an album full of sourced nut free options for these)
Chicken and Vegetable Egg Bake
- Submitted by Nutfreeliving Food Guide member Lara - Nut Free
Ingredients: 200g mushrooms 8 chicken slices 2 x spring onions - 2 x medium tomatoes - 100g fresh spinach 8 x large eggs - 100 ml milk - Salt & pepper
1. Pre heat your oven on to 170c
2..Chop all the veg and chicken in to pieces and lay on the bottom of your oven proof dish.
3. Whisk the eggs, milk and salt & pepper and pour over the veg in the dish. Poke with a fork to make sure it's mostly submerged.
4.Pop in the oven for approx 35 minutes, take it out and check middle is baked by poking a knife in, if it's runny it needs longer!
Once baked, cut in to 6 pieces/serve !
Feta Cheese Muffins
Submitted By Nutfreeliving Food Guide member, Veska - Nut Free
300g plain flour
1 tsp bicarbonate of soda
150g feta cheese
A pinch of salt
I made this recipe up one evening when I was wondering what to make for dinner. This can be a very versatile recipe and is good for children parties, dinner or while travelling. I have added different additions to the recipe – spinach, olives, cheddar cheese, and they all turned out very tasty. You can try adding also onion, courgetti, tomato or anything else that is appropriate. My only advise if you decide to add veggies is to pre-cook them and to reduce the amount of yoghurt or increase the amount of flour as they add water to the mix.
1.Mix the yoghurt with the bicarbonate of soda and leave for 1 minute for the yoghurt to raise.
2.Beat the eggs and mix them with the yoghurt. Melt the butter and add it to the mixture. Slowly add in the flour in the mixture. It can take more or less than the 300g depending on what yoghurt you use, I use quite a thick yoghurt.
3. Add the feta and anything else you want. I usually put a bit of oregano in and a pinch of salt. The mixture should be fairly thick, be careful not to make it too thick though the mixture should easily go in the cases, if you need to push it with a spoon, then it is too thick.
4.Distribute the mixture in your cases – the recipe is for 10-12 muffins.
5.Bake for 20-25 minutes in a 180 degrees oven.
- submitted by Nutfreeliving Food Guide Member Jane
185g dark chocolate 50g White Chocolate 50g milk chocolate 275g golden caster sugar, 3 large eggs, 40g cocoa powder 85g plain flour 185g unsalted butter
1.Add 185g unsalted butter into a bowl after cutting into smaller cubes.
Place 185g dark chocolate into small pieces and drop into the bowl.
2.Use a fairly small saucepan and fill a quarter full with hot water. Place the bowl on top so it rests along the rim of the pan. ( please make sure the bowl isn't touching the water)
3.Place the saucepan and bowl over a low heat until the butter & chocolate have melted,stir occasionally.
4.When melted remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
*Whilst your chocolate is cooling you can turn the oven on to 180C, 160C fan, Gas 4.
5. Use a shallow 20cm square tin & cut out a square of non-stick baking parchment to line the base.
6. Add 85g plain flour and 40g cocoa powder into a sieve, held over a bowl. Use a sieve to make sure all lumps are removed.
7. Chop 50g white chocolate and 50g milk chocolate into chunks. Then break your eggs into a bowl and add in 275g golden caster sugar.
8.With a electric mixer, whisk the eggs and sugar, carry on until the mixture is thick and looks creamy in appearance. This can take between 5-8 minutes.
9. Pour the cooled chocolate mixture over the mousse, then gently fold together using a spatula.
10. Now go under and over in a figure of eight movement until well mixed and is dark brown in appearance.
11. Place your sieve over the bowl of chocolate mixture and sift the cocoa and flour mixture and cover evenly.
12. Fold in the powder the same way you did before. The mixture will look dry but when you keep going it will eventually have a fudge type appearance.
13. Add and stir in both types of chocolate. Pour the mixture in the tin and make sure you level out your mixture evenly!.
14. Put in the oven for 25 mins. Bake until the top has a shiny crust and looks like its coming away from the side of the tin. Cool.
15. Cut into quarters, then to your desired size.
PeaNOT Butter Energy Balls
A recipe submitted by @nutfreemum on Instagram
(We stock WOW butter and dairy free chocolate chips in the marketplace and a selection of seeds.)
Recipe : 1 cup soaked chopped dates. 3 tbsp wow butter or other nutfree butter. 1/4 dairy free chocolate chips or cocoa powder. 1 tbsp chia seeds. 2/3 cup oats (gf if needed.) Blend in food processor. Roll into balls. Refrigerate.
Chocolate Tiffins ~ submitted by Emily @bake.with.me.x
150g butter, cubed, plus extra for the tin
3 tbsp caster sugar
3 tbsp golden syrup
6 tsp cocoa powder (Cadbury Bournville Cocoa Powder)
225g biscuits, crushed (McVities Rich Teas)
Handful of raisins
110g milk chocolate (NOMO milk chocolate)
110g dark chocolate (NOMO dark chocolate)
Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.