Profile cover photo
Profile photo
Happy Tummies
6 followers -
Helping super mums raise kids with allergies
Helping super mums raise kids with allergies

6 followers
About
Posts

Post has attachment
CHOCOLATE GLUTEN & DAIRY FREE CHEESECAKE RECIPE
Gluten free, wheat free, dairy free, soy free, egg free, nut free

Ingredients:

185g biscuits for the base - I use this recipe
¼ cup (110g) coconut oil
2 cans Nature's Charm Coconut Whipping Cream, refrigerate for at least a day before using
400g jar Nature's Charm Coconut Chocolate Fudge Sauce, room temperature
1 tbsp gelatin
¼ cup boiling water
Dairy free chocolate to decorate, melted

Method

Grease and line with baking paper a good quality 21cm springform pan
Pop biscuits for the base into a food processor and turn them into crumbs
Add the coconut oil and mix well
Press the biscuit crumb mixture evenly over the base of the springform pan and pop it in the fridge to set
Pour both cans of coconut whipping cream cream into a clean food processor and whip until thick
Pour the boiling water over the gelatin and mix well with a fork until the gelatin is fully dissolved
Mix the gelatin mixture with the coconut chocolate fudge sauce
Add the gelatin and chocolate fudge mixture into the food processor with the whipped coconut cream and mix well
Carefully pour the mixture into the prepared pan on top of the set base
Melt a little dairy free chocolate and drizzle over the top of the cheesecake - use a skewer to create a nice pattern
Pop on top of a plate in the fridge to set (just in case a little liquid leaks out of the springform pan)
Set overnight, covered in the fridge on a flat surface
When ready to serve, remove from the springform pan and serve immediately
Add a comment...

Post has attachment
On the blog this week 😍😍😍

I've been keeping a secret... we moved a couple of weeks ago and are now in our very own warehouse! You can check it out in the video on this link 😘

Enjoy! Lisa x

https://happytummies.com.au/blogs/other-information/look-inside-our-new-warehouse
Photo
Add a comment...

Post has attachment
Chocolate Mousse Cake

By Sonya Lee - Allergysave

Gluten free, wheat free, grain free, dairy free, egg free, soy free, tree nut free, peanut free, refines sugar free - can be vegan (just swap honey for maple syrup or rice malt syrup)

Ingredients:

Coconut Rough Crust
2 cups desiccated coconut (170g)
¼ cup raw honey (or other preferred sweetener)
1 tbsp coconut oil
2 tbsp raw Cacao powder

Chocolate Mousse Filling
2 avocados, peeled and pitted
½ cup, plus 1 tbsp raw cacao powder
½ cup raw honey (or other preferred sweetener)
1 tbsps vanilla extract
3 tbsps coconut oil
400ml can coconut cream (placed in freezer for an hour)

Chocolate Fudge Sauce
¼ cup maple syrup
2½ tbsps raw cacao powder

Method:

Coconut Rough Crust
Place all ingredients into the bowl of a food processor
Blend until the mix has combined and comes together
Scrape into the base of a lined pie dish or spring form pan
Press mixture evenly into the dish using back of a spoon
Place in fridge while you make the chocolate mousse

Chocolate Mousse
Place all ingredients into bowl of food processor
Process until smooth and well blended together 7-10 minutes
Scrape onto prepared crust, spreading with a spatula until smooth

Chocolate Fudge Sauce
Mix together maple syrup and cacao until smooth
Drizzle fudge sauce over the mousse
Refrigerate for at least 4 hours
To serve, drizzle with remaining fudge sauce
Chocolate Mousse Cake
Chocolate Mousse Cake
happytummies.com.au
Add a comment...

Post has attachment
Simple cake frosting ideas :-)
Add a comment...

Post has attachment
Salted Caramel Gluten & Dairy Free Cheesecake Recipe

Gluten free, wheat free, dairy free, soy free, egg free, nut free

Ingredients:

185g biscuits for the base - I use this recipe
¼ cup (110g) coconut oil
2 cans Nature's Charm Coconut Whipping Cream, refrigerate for at least a day before using
300g Nature's Charm Coconut Caramel Sauce, room temperature
¼ tsp salt
1 tbsp gelatin
¼ cup boiling water
Dairy free chocolate to decorate, melted

Method

Grease and line with baking paper a good quality 21cm springform pan
Pop biscuits for the base into a food processor and turn them into crumbs
Add the coconut oil and mix well
Press the biscuit crumb mixture evenly over the base of the springform pan and pop it in the fridge to set
Pour both cans of coconut whipping cream cream into a clean food processor and whip until thick
Pour the boiling water over the gelatin and mix well with a fork until the gelatin is fully dissolved
Mix the gelatin mixture with the coconut caramel sauce and salt
Add the gelatin and caramel mixture into the food processor with the whipped coconut cream and mix well
Carefully put the caramel mixture into the prepared pan on top of the set base
Melt a little dairy free chocolate and drizzle over the top of the cheesecake - use a skewer to create a nice pattern
Pop on top of a plate in the fridge to set (just in case a little liquid leaks out of the springform pan
Set overnight, covered in the fridge on a flat surface
When ready to serve, remove from the springform pan and serve immediately
Add a comment...

Post has attachment
Gluten Free Shortbread Recipe

by Lisa from Mummy Made.It

Gluten free, wheat free, dairy free, soy free, nut free, vegan, refined sugar free

SERVES: 8
PREPARATION TIME: 10 minutes plus 30 minutes resting time
COOKING TIME: 36 minutes

Ingredients:

¾ cup arrowroot
⅓ cup plus 1 tbsp coconut flour
⅔ cup coconut oil
¼ cup maple syrup / rice malt syrup
2 to 3 tsps vanilla extract
½ tsp baking powder

Method:

Beat the coconut oil and maple syrup together in a kitchen stand mixer until creamy
Add the dry ingredients and continue to beat until combined. Stop and scrape down the sides to ensure all the flour is mixed in
Add the vanilla (according to your desired taste) and beat in
Take the dough out of the bowl and briefly knead together to form a ball
Using a lined and greased 15cm/6-inch cake tin (or draw a 15cm diameter circle on a piece of baking paper) press the dough into the tin (or make the circle shape)
Flatten the top of the shortbread
Using a sharp knife score into 8 wedges and then make 3 rows of fork pricks on each wedge
Place the shortbread in the fridge for 30 minutes
Preheat the oven to 170°C/340F. Place the shortbread in the oven and bake for 32 to 36 minutes, or until browning on top
Remove from the oven and allow to cool in the tin before removing. The shortbread will be firm but soft on the inside and have a slightly crumbly texture.
Keep the shortbread in a sealed container at room temperature

Gluten Free Shortbread
Gluten Free Shortbread
happytummies.com.au
Add a comment...

Post has attachment
Add a comment...

Post has attachment
Gluten Free Severed Witches Fingers With Blood Sauce Biscuit Recipe

These Severed Witches Fingers with Blood Sauce are the perfect Halloween Treat. They're tasty and a little bit ghoulish! They can be made nut free by replacing the nut butter with seed butter and using banana chips as the finger nails.

Gluten free, wheat free, dairy free, soy free, refined sugar free, may be nut free

SERVES: 15
PREPARATION TIME: 10 minutes plus 30 minutes resting time
COOKING TIME: 10 minutes

Ingredients:

Severed Witches Fingers

½ cup (60g) arrowroot
⅓ cup (50g) coconut flour
½ tsp baking powder
¼ tsp bicarb soda (baking soda)
¼ tsp salt
¼ cup (55g) coconut oil, softened
¼ cup nut or seed butter (depending on which you choose you may need to add an extra teaspoon of vanilla extract to reach desired taste)
2 tbsps maple syrup / rice malt syrup
1 egg
2 tsps vanilla extract
Egg white
15 sliced almonds (or banana chips)

Blood Sauce

1 cup frozen raspberries
1 tbsp maple syrup / rice malt syrup
1 tbsp water

Method:

Severed Witches Fingers

Pre heat the oven to 160°C/320F
Line and grease a large baking tray
Place the coconut oil and nut / seed butter in a food processor and blend until well combined and smooth
Add the maple syrup, vanilla and egg and blend until smooth
Add in the dry ingredients and blend until a ball of dough forms
Remove the dough and wrap in plastic
Leave at room temperature for 30 minutes
For each finger, roll ½ tablespoon of cookie dough into a 7cm sausage and place on the prepared baking tray. Continue making sausages (you should get about 15), leaving 3 - 4 cms between each to allow for spreading
Use the rounded end of a butter knife, or a spoon and make 2-3 knuckle marks at ⅓ and then ⅔ the finger length
Brush the fingers with egg white and press an almond finger nail in place
Bake for 8-9 minutes, or until lightly golden and cracked in places
Cool on the tray for 10 minutes before removing
Serve the Severed Witches Fingers with Blood Sauce
Blood Sauce

Place all the ingredients into a small saucepan
Bring the raspberry mixture to the boil over a medium / high heat
Reduce the heat to medium and simmer for 5 minutes, stirring regularly
Use a fork to break up the raspberries
Serve the Blood Sauce warm or cold with the Severed Witches Fingers
Add a comment...

Post has attachment
A round up of the brands of gluten free lollies that we stock!
Gluten Free Lollies
Gluten Free Lollies
happytummies.com.au
Add a comment...

Post has attachment
Easy Peasy Gluten Free Pancakes

By Sonya from Allergysave

Gluten free, wheat free, dairy free, egg free, soy free, tree nut free, peanut free

Ingredients:

1 cup SR gluten free flour
1 tsp baking powder
1 tbsp golden syrup
1 cup (250mls) safe milk

Method:

Sift together the flour and baking powder into a mixing bowl. Whisk in the milk and golden syrup until smooth
Allow batter to sit until bubbles form on top
Melt some coconut oil in a fry pan over medium heat
Pour mixture into fry pan, you should be able to fit 2 pancakes per pan, depending on size of fry pan
Cook until bubbles appear on top of pancake
Flip over and cook other side of pancake

https://happytummies.com.au/blogs/breakfast/easy-peasy-gluten-free-pancakes
Photo
Add a comment...
Wait while more posts are being loaded