Dairy Free Lemon Curd

Hello. I am back after a rather ridiculously long absence. I haven't any real excuses but we've been having some work done to the house and it caused quite a lot of disruption. Thankfully it's all looking rather lovely now. The new kitchen worktops are definitely helping me cook!

So to start back gently this is nice and easy recipe. My mum has become rather obsessed with this lemon curd. She's had it on toast, on bread, on porridge and in a mug with hot water as a sniffly nose soother.

The original recipe comes from the Hairy Bikers. I've halved the recipe as it only keeps for a couple of weeks and prevents wastage. If you're planning on giving it for gifts then of course double my quantities.

Ingredients
2 large eggs
2 egg yolks
200g caster sugar
6 lemons. Juice of 6 and zest of 3
150g dairy free spread (I used Pure sunflower)

Method
Sterilise the jam jars or kilner jars by washing the jars in soapy water and rinsing in clean warm water. Preheat the oven to 140c/275f/Gas 1. Dry the jars upside down in oven for 30 minutes.

Get a pan of simmering water ready.

In a large heatproof bowl whisk the eggs and egg yolks until combined. Add the sugar and stir in the lemon zest and juice. Add the butter and then place bowl onto pan of simmering water - make sure it doesn't touch the water.

Stir the mixture for about 5 minutes until the dairy free spread melts then use a whisk to continuously stir the ingredients while they cook. This should be between 10-15 minutes.

It's ready when you lift your whisk and can 'draw' a trail on the top of the curd. It will continue to thicken in the jars.

Pour into the warm sterilised jars and leave to cool. Cover with a disc of baking parchment and seal with a lid.

Keep it in the fridge and consume within 2 weeks.

Notes
Make sure you lemon zest isn't too long or it will become stringy and unpleasant to eat.

Dairy Free Blueberry Muffins

I'm slowly working my way through my 'successful dairy free recipes'. This week I thought I'd share Blueberry Muffins. I'm hoping that once number 2 son is in school full time (he's only doing half days at the moment) that I'll have a little more time to experiment. But until that time I'm sticking with the family favourites!

Ingredients
360g Plain Flour
370g Caster Sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
400 ml Coconut milk
1 Large egg
1 teaspoon vanilla extract
70g Melted dairy free spread
250g Blueberries

Optional Demerara sugar for topping.

Method
Preheat oven to 170 C (325 F) Gas 3

Place flour, sugar, baking powder and bicarbonate of soda into a freestanding mixer or use a bowl and handheld electric whisk and slowly beat to combine.

In a jug put the can of coconut milk, egg and vanilla. Stir thoroughly.

Add wet ingredients to the dry and beat until ingredients well mixed.

Pour in the melted butter and mix until batter is smooth.

Fold in blueberries with a spoon.

Spoon into paper cases - I used uk muffin cases. Fill to two thirds full.

Optional - sprinkle each one with a teaspoon of Demerara sugar for a crunchy top.

Bake for 20-25 minutes. A skewer inserted in the centre should come out clean. Leave in the muffin tin for a few minutes then turn out onto wire cooling rack to cool completely.

Recipe adapted from The Hummingbird Bakery Cookbook.

Dairy Free Chocolate and Peanut Butter Cookies

This has to be one of my favourite cookies. Whilst it does contain peanut butter even the peanut butter haters in the house will happily consume these. The timing for cooking ranges from 10 - 15 minutes and it depends how you like them. I'm a 10 minute cookie lover, crispy round the edges but still slightly soft in the middle. If you prefer your with a bit more crunch extend the cooking time.

Ingredients
170g (6oz) Plain flour
40g (1 1/2oz) Cocoa powder
1/2 teaspoon bicarbonate of soda
115g (4oz) Dairy Free Spread (I used Pure Sunflower)
120g (4oz) Crunchy Peanut Butter
120g (4oz) Caster Sugar, plus 40g extra for rolling
90g(3oz) Soft Light Brown Sugar
1 Large Egg

Method
Preheat oven to 170 C/325 F/Gas mark 3

Line 2 - 3 baking trays with baking parchment.

Melt butter and leave to the side.

Sift flour, cocoa powder, bicarbonate of soda.

Using a hand held electric whisk or freestanding mixer (Mabel!) cream the dairy free spread, peanut butter and both of the sugars until light and fluffy.

Add the egg, scraping down the sides as you go.

With the mixers speed on slow add the dry ingredients and mix until combined and a dough is formed.

Put the caster sugar into a bowl.

Roll the dough into balls 4-5cm/11/2 - 2in) across then roll each ball in the sugar until coated.

You'll get 20-30 out of the dough.

Place on tray 4cm (11/2in) apart.

Bake for 10-15 minutes until the cookies have a crusty surface and cracked.

Cool on baking tray for few minutes before transferring to cooling rack to cool completely - eat!



Notes
I have just started using a cookie scoop for these. Its like a little ice cream scoop and ensures even cookies. Before the scoop I have been known to measure each ball before baking so I have a perfect batch! A little obsessive maybe? I can get 25 cookies out of the mixture with the scoop and they weigh about 27g each! But of course feel free to guesstimate instead.

When the cookies have cooked and are on the top having a little rest before going on the cooling rack I like to give them a little pat with my slice - this is just because I like my cookies flat!

The recipe is taken from The Hummingbird Bakery - Home Sweet Home

Dairy Free Victoria Sponge with Jam and Cream



So here goes....my first post! I thought I'd start with a family favourite - vanilla sponge cake. I have to admit that normally I don't add the 'cream' just good old jam in the middle and a generous dusting of caster sugar to the top but I thought I'd push the boat out and add the soya cream.

I have used the all-in-one method today as it suits quick family baking.

Ingredients

225g (8oz) dairy free spread
225g (8oz) caster sugar
4 large eggs
225g (8oz) self raising flour
2 teaspoons baking powder
1 teaspoon vanilla extract

Filling and topping

4 tablespoons of jam
a sprinkle of caster sugar
packet of Soyatoo! Soy whip

Method

Pre-heat oven to 180 degrees Celsius/350 F/Gas 4. Adjust for fan ovens - I used 170 C.

Grease, using dairy free spread, and line the base of 2 x 8 inch (20cm) with greaseproof paper.

If using the Soyatoo! Soy cream pop it in a bowl and whip it using an electric whisk and put it in the fridge to set.

Now measure all the ingredients into a bowl and mix well until you have a smooth cake batter.

Divide mixture evenly between the tins (weigh them if it makes you happy - like me!).

Bake for 25 minutes or until evenly baked and springy on top!

Leave for a few moments then turn out and peel back the greaseproof.

When cold pop the jam in the middle and spread or pipe the cream inside.

Serve and eat straight away!

Notes

I use Pure Sunflower Spread as I have found it to be most successful for me.
The cream was nice, I have never used it as a cake filling before, but it doesn't have the same holding ability as dairy cream and the cake needed to be kept in the fridge. So I suggest if you need to make this in advance or it needs to travel omit the cream from the middle and stick with the classic jam - you could always serve the soy cream on the side!

A bit about me....

Hello I'm Ellie. I decided to eliminate all dairy products from my diet in May 2012 in sheer desperation. I was going to be a bridesmaid in a couple of months and my eczema had erupted....again! All over my shoulders and down my arms. I have lived with eczema pretty much all my life but since having my children it had got out of control. I was under the care of a consultant dermatologist and using ridiculously strong steroid based ointments to control the outbreaks but deep down knew they weren't the cure. So after a conversation with my mum and a check on the internet out went dairy and much to my amazement the patches started to clear, the scratching lessened and the ointments went back in the drawer. But then came the problem - I love food and I love baking. Could food still taste delicious without butter, milk and cream? I've had a year to experiment with some alternatives and now want to share. So who's Mabel? She's my Kitchenaid Artisan mixer!