It’s really really really (did I say REALLY) difficult to fit into a modern world when your kids have gluten and dairy intolerances.  I mean it’s not like they have an Anaphylactic episode if they eat dairy or gluten so it’s not easy justifying your motives to the children and others when we are not at home.  People look at you as if you are a bit crazy when you try to explain it.  I’m not surprised that many parents are reluctant to try altering their kids diet to fight things such as Eczema or behavioural issues, or they do try but end up giving up.  When I see how much my kids benefit from avoiding processed foods and food containing gluten and dairy I am inspired to keep going.  I hope that by sharing what I learn along the way inspires you guys to feed your kids healthier too.

This is our current go-to treat for the kids.  I stumbled upon a similar recipe while looking for dairy free options to send to school with my kids (i.e. in place of yoghurt) and changed it to suit us.  They loved it.  (I love it – it is delicious – it tastes just like a chocolate yogo  but without all the nasties – yum!)

I make it in my Thermomix – it takes 7 minutes and cooks itself, but it is also really quick and easy on the stove.  (Both methods are included below)

You may wish to make double as there won’t be much left over!  (this provides for a small can of ‘Ayam’ brand coconut milk and is enough to give my 3 kids some with fruit for dessert and makes 2 small portions to take to school)

I hope you enjoy :-)

The Shrinking Hubby’s Dairy Free Healthy Chocolate Custard

(GF, DF, RSF)

Ingredients

  • 270g Full Fat Coconut Milk (or 1 cup)
  • 40g Water (or 2 Tablespoons)
  • 1 Free Range Egg
  • 1/3 cup Coconut Sugar (or Rapadura Sugar)
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Arrowroot (Tapioca Flour) (or gluten free Corn Starch)
  • 1 1/2 tablespoon Cacao Powder

Directions

If using a Thermomix:

Place all the ingredients in your mixing bowl and cook for 6-7 minutes, 90 degrees, speed 4

If not using a thermomix:

Mix the arrowroot flour (or cornflour) and water together. Add to a saucepan with the other ingredients and whisk briskly over a medium heat for a few minutes until custard thickens to your liking. It will thicken quickly as it heats up and will continue to thicken as it cools

Note

For a vanilla custard, you can omit the cacao. Both versions are divine! Serves 4 but recipe is easily doubled. It is delicious served with berries for dessert or even breakfast!

This keeps well for a few days in the fridge too – so if there are any leftovers the kids can take to school in little containers.

 

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