Saturday, 24 December 2011

Lactose Free Frozen Yogurt (With Casein Free Adaptation)

Frozen Yogurt

Lactase has changed my life. I'm still a little iffy with dairy, so leave it to special occasions, but those occasions are just that little more special now. For this recipe to work you'll need to obtain some lactase, from a chemist, they are expensive little bottles but they last a while.

I adapted this recipe from a french vanilla ice cream recipe. You could easily substitute the yogurt for milk and revert back. Whilst I use a thermomix, there is no reason you couldn't make the recipe with a food processor and a stove. An ice cream maker would simplify things a lot, take out most of the churning steps, but if you have a little patience it's worth the wait.

 4 egg yolks
500 grams of frozen yogurt (either shop bought lactose free, or converted to lactose free using lactase drops 24 hours before beginning recipe)
260 grams of sugar (I usually cut it down quite a bit but it doesn't freeze as well)
1 tablespoon of vanilla
500 grams of lactose free cream (either buy the Liddels brand from the long life section, or convert using lactase drops, I use extra drops for cream)

Casein Free Adaptation

It won't be as creamy, but still delicious. Simply buy 1 litre of A2 yogurt, convert it to lactose free using the drops, then use 500 grams of yogurt for both steps instead of the cream.


1. Cook all of the ingredients except for the cream, (or 500 grams of the A2 yogurt) in the Thermomix for 5 minutes, on 80 degrees at speed 4. Alternatively, cook over medium heat in a saucepan constantly stirring.
2. Freeze for up to four hours in the container you will use to store your ice cream. (No need for a lid at this stage)
3. Break up and blend for 30 seconds on speed seven in a thermomix, or until it looks like thick soft serve in a food processor.
4. In the Thermomix add the butterfly and the remaining cream/yogurt and blend on speed four until combined. (You could use an egg beater/or a mix master to get the same result TM free)
5. Return to the tray and freeze for 10-12 hours.
6. Re churn and refreeze for an additional 10 hours. You may have to repeat this step once more if you haven't used much sugar. Alternatively serve approximately three or four hours after step six, it will be nice and creamy. :)

As I said an Ice Cream maker will simplify this recipe, and you'll need to play it by ear with the re-churning. You can always remove the ice cream from the freezer ten minutes before serving to let it soften, but if you want that shop bought always soft feel you'll need to go the extra mile, or add some alcohol/gelatin to prevent it from setting.

Sorry I have no pretty pictures, it will have to wait until I'm more organised. Just imagine, there is a photo of attractively arranged creamy frozen yogurt. Which basically just looks like ice cream, and tastes like ice cream with more tang.

Apple, Pear and Plum Crumble--gluten and lactose free, low oxalate

Christmas Crumble 

For once I have on offer a purely Jess Mess invention, not just an adaptation of someone else's ingenuity. When I was first diagnosed with fibromialgia/celiacs etc. the first meal I tried to concoct was apple crumble. I've played around with a few recipes over the years and will include all the variations as I go.


Large tin of plums
(Alternatively you can use between 6 to a dozen fresh plums but you will need to remove the skin, and lightly stew them)
4 large red apples
4 large pears

1 1/2 cups of rice flour (I mill mine from basmati rice in the thermomix)
2 eggs
3-4 table spoons of brown sugar (can substitute with molasses or honey just use less)
2 tablespoons of lactose free butter/nuttelex/solid coconut oil
3 tablespoons of desiccated coconut
100 grams of slivered almonds or gluten free rice bubbles
(almonds are high in oxalates)


  1.  Preheat oven to 180 degrees C.
  2. Peel and cut apples and pears into eighths, steam until soft but not mushy. Fill a square pyrex dish with fruit, making sure there is an even spread of pears, apples and plums. If you like sprinkle a smattering of raw sugar over the top.
  3. To make the crumble, first lightly mix the rice flour and eggs together then pan fry stirring constantly until the mixture resembles toasted bread crumbs.
  4. Place the 'crumbs' and the remaining crumble ingredients into a mixing bowl. This is the messy part, you might want to remove any rings or jewelry--before getting right in there with your nice clean hands and using your fingers to combine all the ingredients creating a nice even crumble. 
  5. Layer crumble over the fruit filling. I usually prepare mine in the morning and leave it in the refrigerator, then pop the crumble in the oven after I've served up dinner. It takes about 40-45 minutes, but you can remove it as soon as the crumble is nice and golden and the fruit juices are bubbling.
  6. Serve with custard, mango sorbet or frozen yogurt. 
The almonds in the recipe are really just for crunch. You can make it nut free, by substituting rice bubbles, or not worry about a crunchy ingredient all together, it will still be quite scrumptious. Another option for the crumbs is to buy shop bought rice crumbs, blend up whatever you eat for bread, or substitute with sorghum. For an egg free alternative simply increase the rice bubbles and mix the flour in without cooking it first. 

Lemon Drizzle Cake--Lactose Free, Gluten Free and Nut Free

Lemon Drizzle Cake

This cake is so lovely and always goes down a treat. It's secret ingredient? Mashed Potato! Now it is a lemon cake so not exactly 'low-oxalate' but moderate, especially if you use red potato. (Which I recommend regardless, it's much less acidic). The original recipe is here but it contains nuts (high in oxalate) and I double the potato. (Also the original doesn't taste as delish)


200 grams of softened lactose free butter/nuttelex/butter replacement
200g golden caster sugar (I use rapadura)
4  eggs
100 grams of rice flour
100 grams of tapioca flour
(Sometimes I sub both flours for sorghum, it makes for a nicely dense wholemeal feel to the cake)
500 grams of mashed potatoes (red)
Zest of 3 Lemons (or just the juice of four lemons, if you want lower oxalate content)
2 Tsp Gluten Free Baking Powder (I use Bob's Red Mill because it's more awesome than the rest)


1 tbsp Granulated Sugar
Juice of 1 lemon


1. Make the mashed potato using only water, no milk or butter, and refrigerate.

2. Heat oven to 180c fan/160c gas. Butter and line a deep 20cm round cake tin. Beat the butter/marg together with the sugar until light and fluffy and add the eggs in slowly. Fold in the flour, lemon, baking powder and lemon zest.

3. Pour into the cake tin, smooth out the top. Bake for forty-forty five minutes, until a skewer comes out clean. Flip the cake onto a tray, and leave to cook for ten minutes. Mix the raw sugar and lemon juice and drizzle it all over the cake. Serve the cake when it has cooled down completely.

Generally this version of the cake doesn't come out as deep as you would like, which is why I make it with twice the amount of potato and a bit more flour than the original recipe. I don't increase the sugar, it's is sweet enough, especially if you use tapioca or sorghum, both are sweet tasting flours. Goes fantastically with frozen yogurt. See my recipe for lactose free/casein free frozen yogurt here.