This dairy free recipe for pannacotta is really silky and creamy and it has the delicious flavours of lemon zest and bourbon vanilla. It’s easier to make than you think and you can make it the day before and store it in the fridge till you want to serve it. Perfect as a refreshing light pudding at the end of a heavy meal. You can serve it on its own with my cranberry sauce or with fresh berries or whatever you fancy.
These Italian amaretti biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I love adore pistachios and I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense and rich and you only need a couple. Perfect at Christmas and you can give them as gifts in little bags tied with a ribbon.
A dairy free alternative to a traditional Christmas Cake which can be made last minute, just make the mincemeat the day before as it needs to marinate and ruminate for 24 hours before you use it. You can use a jar of shop bought mincemeat if you want to save time, the cake is full of spices a bit of brandy and all the Christmassy flavours and is perfect if you are a mince pie fan, but fancy a lighter cake version and it’s perfect with dairy free vanilla ice cream.
These are my version of the traditional biscuits called “Brutti-ma-Buoni” in Italian… they are light, chewy, crispy and melt in the mouth and a bit macaron like and the chocolate and nuts magically end up in the centre. They are also gluten and dairy free. Pistachio and chocolate are a fantastic combination and they are perfect with a coffee at the end of a meal and they are super easy to make. I think they make fantastic home made gifts wrapped in cellophane with a ribbon. Perfect at Christmas or anytime.
These traditional biscuits are famous for not being the best looking biscuit in the world but probably one of the most delicious. Called “brutti-ma-buoni” in Italian, they are a delicious combination of a cross between a meringue and a Ferrero Rocher and they are crispy and melt in the mouth and a bit macaron like… they are also gluten and dairy free. Hazelnuts and chocolate are a fantastic combination of flavours and textures and I added a little vanilla to mine. They are perfect with a coffee at the end of a meal and they are super easy to make. I think they make fantastic home made gifts wrapped in cellophane with a ribbon. Perfect at Christmas.
This pudding can be assembled in 5 minutes max, so zero stress. I’ve never met anybody who didn’t think it was really amazing. It has that great combo of creamy and crunchy mixed with sweet from the meringues and ice cream and tart from the berries. It’s a visual and sensual feast. The recipe uses any vanilla ice cream, but I use Swedish Glace or the newly launched coconut ice cream from Coconut Collaborative which are delicious if you are going down the dairy free route. None of your guests would guess it’s dairy free and it’s perfect if you are following kosher.
This no churn boozy sorbet is based on the the delicious pear drop cocktail which is pear juice with vodka and vanilla. It’s such a brilliant combination of flavours I have made it into an easy gelato version which is perfect for valentine’s night or date night as it’s lighter than a traditional dessert, so you won’t feel like dozing off after dinner as you dim the lights and crank up the Barry White…
It can be made in advance and kept frozen till needed. It’s also very easy and quick to make, you just need a freezer and a food processor or a nutribullet. How to make the pear guitars is at the bottom of the page after the recipe instructions.
Happy date night!
The delicious flavours of these cookies are based on the traditional middle eastern flavours of pistachio and rose water which are used a lot in their sweets and baking. I have made these vegan but you can replace the coconut oil with butter if you prefer. I have always loved these flavours and so does Ralph (as a little girl I was given little boxes of rose and violet creams by my mummy) his review of this recipe is as follows..
These are a great balance between crunchy and chewy…and the pistachio and rose are the perfect combination. They taste like Lebanon in the Spring time… and who doesn’t want to see what that tastes like.
These vanilla cookies are very melt in the mouth and very buttery tasting and shortbread is one of the easiest biscuits to make as it has very few ingredients and doesn’t spread out during baking like other biscuits. I’ve tested these shortbreads out on friends who said they couldn’t tell they were vegan and they really love them and were surprised there was no butter in them at all.
I think if there were more vegan recipes that were really delicious and looked very appealing more people would happily opt for them. I hope to change that with my vegan recipes and I think that food should be delicious and look lovely and that includes vegan. I don’t believe in being obsessively saintly as that’s too extreme, my recipes are healthy and delicious with a bit of an indulgent bias both visually and taste wise. If you prefer to make them with butter you can, I just tend to be as dairy free as much as possible.
It’s challenging converting a tasty recipe to vegan as the flavours and textures can be very different from the original recipes. I always think vegan recipes need to be more fun, so I am trying to come up with fun recipes on this blog that are not only vegan but look and taste as good if not better than the original. I’m trying these cookies out on three foodie friends in a minute who love dairy, and they don’t hold back in telling me what they think about my new recipes.
Ok, I’m back…they loved them and they thought they were very pretty and tasted delicious and wanted the recipe before I publish it. We all decided they would be very nice with vegan vanilla ice cream, I love Swedish Glace and fresh strawberries or they would be perfect for making an ice cream sandwich with…or simply with just a slice of strawberry on top.