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Desserts

Peach and blueberry cobbler

This peach and blueberry cobbler was something I literally just cobbled together at the weekend – I know, bad jokes aside, this came out of a need for some comfort food, as well as to use up whatever ingredients happened to be available.

I’m trying to teach my eldest daughter about cooking at the moment

We talked about how it’s an intuitive process whereby you must use your senses to guide you. You might add a little more salt or pepper upon tasting, give the pasta a little squeeze to see if it’s cooked enough, or put a splash of water in a sauce that feels too sticky and thick.

I rarely follow recipes, preferring instead to make up my own, but I recognise it’s not so easy to wing it when it comes to baking, particularly with gluten free baking. Baking is more of an exact science, but it doesn’t mean you can’t experiment with flavours and this cobbler is the perfect example of that.

We had some tinned peaches in the cupboard and some blueberries in the fridge that were on the turn.

I thought they’d make a perfect combination, and as we’d already had a crumble recently, I came up with the idea of a cobbler instead. The cobbler topping is very much like a scone mix and this gluten and dairy free version doesn’t disappoint. The addition of ground almonds and almond milk give it a lovely nutty flavour.

Made with ordinary flour, you would be able to shape the dough into rounds and place them on top of the fruit, however, a gluten free version comes out more like the consistency of thick cake mix. This means you have to spoon it on instead, but by using an ice cream scoop, you can still get the cobbled shape upon baking.

Peach and blueberry cobbler - A Free From Life

I added the minimum amount of sugar to this recipe, just 25 grams, as the fruit is sweet enough on its own.

You could use an alternative such as coconut sugar, if you wanted to make it refined sugar free. The cobbler topping, I think, would be delicious on it’s own. Scooped into muffin tins, it would work as a gluten and dairy free scone alternative.

Here’s the recipe:
200g gluten free plain flour (I used Free From Fairy plain flour blend)
2tsp baking powder (if you use self-raising flour, you don’t need this)
100g ground almonds
25g sugar
100g dairy free ‘butter’
180ml almond milk
Juice of half a lemon
1 egg
Fruit of your choice

  • Mix the flour, baking powder and sugar, then add the butter and rub in until the mixture resembles breadcrumbs.
  • In a measuring jug, weigh out the almond milk, add the lemon juice and then beat in the egg.
  • Add this to the flour mix and stir until thoroughly incorporated.
  • Lay out your fruit in the bottom of an ovenproof dish big enough to serve 6 people.
  • Using an ice cream scoop, add the topping mix on to the fruit, making sure it’s completely covered (tip – start on the outside, work your way around and towards the middle).
  • Bake in the oven at 180C for 30-40 minutes, until golden brown.

Peach and blueberry cobbler - A Free From Life

Serve with dairy free ice cream or custard.

Le Coin de Mel
Desserts

Rhubarb and ginger cheesecake – dairy and gluten free

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

We sometimes make strawberry cheesecake for a special occasion, but my daughter and I couldn’t resist trying out the same recipe with a new combination of flavours – rhubarb and ginger – just for the sake of it.

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

And why not? You always need a bit of cheesecake in your life.

I know rhubarb is normally cooked with a lot of sugar to sweeten it, but we wanted to use as little added sugar in this recipe as we could get away with, so we baked it in the oven and added some orange juice, along with some chopped stem ginger in syrup (shop bought).

We used gluten and dairy free ginger biscuits, so there’s already sugar in these and we added just a tablespoon of icing sugar to the cream cheese topping, to help marry all the ingredients together.

As you can see from the photos, we like to put the fruit in the middle of the biscuit base and cream cheese toppings, which works really well in this case. The tartness of the rhubarb ‘jam’, sits well with the ginger biscuit base and the combination of flavours is complemented nicely with the cool creamy topping.

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

 

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life
Rhubarb and ginger cheesecake - dairy and gluten free
Print Recipe
A lovely combination of flavours, with the tart rhubarb, baked with ginger and orange juice and a cool, creamy topping - all gluten and dairy free
Servings
10
Servings
10
Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life
Rhubarb and ginger cheesecake - dairy and gluten free
Print Recipe
A lovely combination of flavours, with the tart rhubarb, baked with ginger and orange juice and a cool, creamy topping - all gluten and dairy free
Servings
10
Servings
10
Instructions
  1. Put the ginger biscuits into a large clear sandwich bag, re-seal and bash with a rolling pin until formed into crumbs
  2. Melt the dairy free spread and add the ginger biscuit crumbs to the melted butter, stirring until fully coated. Pour into a 9 inch round, greased cake tin and press down with the back of a wooden spoon. Put in the fridge to set.
  3. Cut the rhubarb in to 2 inch pieces and add to an oven proof dish. Add the orange juice and stem ginger in syrup, stir to coat and cover with tin foil. Bake in the oven on a medium heat for 30-45 mins until soft. Leave to cool.
  4. Whisk the coconut cream, cream cheese, icing sugar and vanilla together until smooth.
  5. Spread the cooled rhubarb over the biscuit base and pour the cream cheese mixture over the top. Put back in the fridge for at least 1 hour, until set.
Recipe Notes

Linking up with Free From Fridays.

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Desserts

Koko Dairy Free strawberry and banana ice cream

Koko Dairy Free Strawberry and banana ice cream - A Free From Life

Koko dairy free strawberry and banana ice cream - A Free From Life

My son loves Koko Dairy Free coconut milk and occasionally, I buy the chocolate flavoured version. We hadn’t tried the other flavours though, so when I was sent some from the lovely people at Koko, I decided to do something a little different.

This light and creamy dessert combines coconut strawberry milk with fresh banana for a delicious dairy free alternative to ice cream.

I even made this without an ice cream maker and yes, it does require a bit of attention, but it’s possible and turns out, in my opinion, just as good.

Koko dairy free strawberry and banana ice cream - A Free From Life

 

Koko Dairy Free Strawberry and banana ice cream - A Free From Life
Coconut, strawberry and banana dairy free ice cream
Print Recipe
An easy, no churn vegan ice cream that makes a tasty, creamy dessert
Servings
8-10
Servings
8-10
Koko Dairy Free Strawberry and banana ice cream - A Free From Life
Coconut, strawberry and banana dairy free ice cream
Print Recipe
An easy, no churn vegan ice cream that makes a tasty, creamy dessert
Servings
8-10
Servings
8-10
Ingredients
Servings:
Instructions
  1. Pour the strawberry milk in to a large lidded container and place in the freezer. Take out at half hour intervals and whisk.
  2. Whizz a chopped banana in a food processor until smooth. Add the frozen coconut milk and whizz again until fully incorporated.
  3. Return the strawberry/banana mix back to the lidded container and freeze until required.
  4. Allow to defrost a little before scooping out and serving.
Recipe Notes

The nice thing about Koko Dairy Free milk is that the coconut flavour is subtle, not overpowering. The milk is clean and fresh to taste and the fact they add calcium is a bonus and peace of mind when raising a dairy free child.

Free From Farmhouse
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