Dairy Free cooking

Nate is Dairy Free due to suffering from an intolerance to Dairy along with Soya so we are constantly looking for recipes and ideas. At the moment we seem to be baking biscuits every fortnight, Nate likes to help with the rolling and cutting the biscuits out. I found a recipe for a simple biscuit which is very nice.

Here is our variation
165g Plain Flour
100g Dairy free spread
50g natural caster sugar
1tsp ground ginger

We roll it out to roughly 3-4mm thick use cutters (the fun part) to cut biscuits out and bake at 160C for 14 minutes. Our oven can be fiery so it may be best to check the biscuits often.

Nate cutting out his biscuits

Another thing we love here is rice pudding, we've had to change it a bit for obvious reasons as we used to love it with clotted cream stirred in at the last minute. 

I found a recipe last year that was made with coconut milk, and black rice. I decided to give it a go. 

Nate's Portion in a heart bowl

"Yummy in my tummy"

Now the black rice turns a purple colour and does stain little people so best on a nice hot day when you can strip them down and then pop them in the paddling pool. 

I don't have the exact recipe for this as I have made this different each time. This is the basic outline:

3/4 cup of black rice (we found the black rice in a small local Asian shop)

1 small can of coconut cream

20g sugar (I've limited the sugar due to Nate having it and the coconut cream is also sweet)

1 1/2 cups of Water

Put the rice, coconut cream and water in a saucepan bring to the boil and then add the sugar. Turn down to a simmer. Simmer for an hour, keep an eye on the pan as you may need to top the water up.
Enjoy!

The rice has a slight bite to it but it went down well here.