5 essential gluten free and dairy free recipes to get you through winter.
No mess, No fuss recipes that everyone will enjoy!
If you’re like me you probably loathe recipe blogs that need to tell you their whole life story, and more, before getting to the actual reason you clicked on their post.
Gone are the days where I want to be smearing buttery finger marks all over my phone screen, whilst swearing at my cat to get off the bloody bench.
I have much more important things to do, and I’m guessing you do too.
So in line with the elephant sized amount of hate I have for the prolonged whining I have to endure, just to double check if a butter cake needs eggs. (It does, you can thank me later).
I have compiled a no bullshit list of my favourite gluten free, dairy free, soy free recipes to get you through winter.
Soups (Vegan friendly)
Carrot and Ginger soup (serves 12 to 14)
1kg of carrots (washed, peeled, and cut into cubes)
650g of potatoes (as above)
5 cloves of garlic, crushed (8 if you’re a seasoned garlic lover)
1 thumb of ginger, crushed
2 tsp of cinnamon
2 tbl spoons of olive oil.
3 litres of vegetable stock
Salt and pepper to taste.
- In a large saucepan heat your oil (medium heat will suffice), chuck your garlic and ginger in, and give it a stir until it’s aromatic.
- Chuck your potatoes and carrots in, give them a stir to coat them in the oil.
- Pour the stock in, give everything a stir.
- Leave to simmer for 45 minutes, or until vegetables are soft and mushy.
- Once cooked, cool for approximately 15 minutes, with a stick blender pulse contents of saucepan until smooth.
- Sprinkle cinnamon over soup and stir.
- Salt and pepper to taste.
Potato and Leak soup
*If you can’t eat leek, or can’t afford it like me, you can substitute for brown onion.
1.5kg of potatoes (washed, peeled, and cubed)
2 leeks, chopped finely
1 brown onion (2 if you’re not eating leek), chopped finely
4 cloves of garlic (6 for garlic lovers)
2 tbl spoons of olive oil
3 litres of vegetable stock
Gluten free Croutons to serve (if you’re feeling fancy)
Salt and pepper to taste
- In a large saucepan heat the oil (medium heat), chuck your onion, garlic, and leek (if you’re having it), stirring quickly until aromatic.
- Chuck your potatoes in, stirring them until they’re covered in the oil.
- Pour stock in, stir momentarily.
- Leave to simmer for 45 minutes to 1 hour, or until vegetables are soft and mushy.
- Leave to cool for 15 minutes, then vitamise with stick blender until smooth.
- Add salt and pepper to taste
- Atop your bowl with croutons if you’re fancy enough.
Gluten Free, Dairy free Bread.
What’s soup without bread?
3 cups of gluten free, soy free, self-raising flour.
¼ cup of granulated sugar or alternative.
¼ cup of dairy free margarine
1 and 1/3 cups of unsweetened almond milk
2 room temperature eggs
1 pinch of salt
2 sachets of instant yeast (2.5 tsp approximately)
1 tsp of apple cider vinegar.
- Preheat oven to 180 degrees Celsius (fan forced).
- Line a large loaf tin with baking parchment.
- In a large mixing bowl, sift flour, making a little well in the middle of the bowl.
- Put your yeast in the well, heat the almond milk up until it is just over room temperature (if it’s too hot, you’ll kill the yeast – murderer!).
- Heat the margarine until it is completely melted.
- Pour the heated milk in to the bowl and stir, add your melted margarine, eggs, and sweetener of choice. Mix until the batter is smooth, with minimal lumps.
- Add your pinch of salt, and apple cider vinegar, and stir until mixed in.
- Transfer batter into the loaf tin, cover with a clean tea towel, and leave in a warm environment for 60 minutes or until the batter has doubled in size.
- Bake bread for 25 – 30 minutes or until golden brown on top and a knife comes out clean when poking the bread.
- Allow to cool for 10-15 minutes.
Gluten free, dairy free short crust pastry (It’s easy I promise!)
1 2/3 cup of gluten free, soy free plain flour
125g of margarine, chilled, finely chopped
1 egg, chilled.
- Chuck all the ingredients in a food processor and zap until mixture resembles breadcrumbs.
- (Alternatively, if your kitchen utensils are from the dark ages like mine, use your muscles and get the ol' wooden spoon out!)
- Turn pastry out on to a work surface (absent of cat hair) and knead gently to bring together.
- Form the dough into a sphere, and refrigerate for at least two hours.
Cook a pie of some sort and enjoy!
Egg and Bacon Pie
1 recipe worth of the pastry above
2 rashes of bacon - cubed
1 cup of unsweetened almond milk
½ cup of gluten free, soy free self-raising flour.
Salt and pepper to taste
- Line a medium to large sized pie tin with baking parchment, preheat oven to 180 degrees Celsius.
- Roll out pastry, and carefully mould it to the pie tin, bake in oven for 10 minutes.
- In a large mixing bowl whisk eggs and add bacon.
- Pour flour in to egg mixture, and add milk, stir until smooth.
- Take pie tin out of oven and pour in egg mixture, ensuring there is at least a 2 cm gap between the lip of the pie tin and your batter.
- Bake pie for 45minutes or until a knife comes out clean when pie is poked.
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