All posts tagged: dairy-free

Dairy Free Dark Chocolate, Almond and Cherry Cookies

Dark Chocolate, Cherry and Almond Cookies (Dairy Free)

This is not a recipe for leftover easter eggs, I cannot stress this enough. I firmly believe that leftover easter eggs are a mythical creature, I’ve never seen one myself nor have any of my friends. I have a weird cousin that says she once found one at the back of a cupboard but she’s kind of an exile and nobody trusts her. This is, however, a useful recipe to employ when you get bored of eating egg shaped chocolate – and depending on how keenly you made use of the 3 for £10 offer at like all supermarkets, this may happen relatively quickly. In my mind, this recipe started out vegan. I was all like “ooh I’ll find a vegan egg replacement for cookies and we’ll take it from there” but then I realised the chocolate egg I was using wasn’t vegan friendly, so I figured I might as well use an egg and tackle vegan cookies another day. The chocolate egg I used, FYI, was the Lindt excellence dark – it actually has milk …

Dairy Free Advent Calendars

As I’m sure you know by now, since I moan about it at almost every opportunity presented to me, my allergy to dairy has returned. For those of you that hear that and roll your eyes imagining me to be a GOOP-lovin’ Paltrow type, I’ll give a little context. Just because I hate the “dietary requirements as fashion accessories” culture we appear to have found ourselves in, and would like to avoid being in that category of people at all costs. As a baby, I was deathly allergic to wheat and dairy. I could hardly be held, I had such atrocious eczema, it was awful. Throughout my early childhood, if I so much as nibbled a piece of all-butter shortbread I’d have a rash in the crook of my elbows so aggressive it’d keep me up at night. We hoarded Sudocrem like it was going out of production. You get the idea. Thankfully, like many kids, I just kind of grew out of it as an older child/teenager. The world of double cream and salted …

Squash + Goats Cheese Welsh Rarebit

Yes, more squash. Are you bored of it yet? We’ve puréed it, souped it up, and if you haven’t tried the pasta sauce I posted last year then you really must put it on your to-do list. It’s just the perfect vegetable in these few months of darkness, it’s sweet and it’s satisfying and it fills your belly up with seasonal goodness. I found this recipe in a little pull-out that arrived in a recent Abel & Cole veg box, it was a few pages dedicated to autumn food (so porn, basically) and this idea just refused to vacate my brain until I tried it. Because, you may be surprised to know, I’d never made or eaten welsh rarebit before. The recipe was created by the wonderful Rachel De Thample. I’m sure we’ve talked about how much I love her before, in fact I know we have, in my review of the A&C salad box earlier this year. She does gorgeous things with vegetables and I really should get around to buying her book. The original recipe used …