Dairy-Free – Page 3 – The Food Wife

Ginger and White Chocolate Flapjacks

25th May 2025
by thefoodwife

Makes 16

I love a flap jack. A real crowd pleaser plus itâ€™s an easy bake with kids. Very portable (hello lunchbox ideas!) and adaptable. Need it gluten-free, simple. Need it dairy-free or vegan, an easy swap and youâ€™ve got the perfect bake.

The combination of ginger and white chocolate here is a winner. Enjoy!

Ingredients:

165g butter/vegan butter

125g soft light brown sugar

60g golden syrup

Pinch of salt (leave out if butter is salted)

250g porridge oats (gluten-free if required)

100g chopped glacÃ© ginger

50g white chocolate, melted (dairy free if required)

Step 1: Line a 9×9 inch tin with baking parchment. Preheat your oven to 180c (fan).

Step 2: Measure the butter, sugar, syrup and salt into a small saucepan. Place on a medium-low heat and stir occasionally until the butter has melted and everything is combined when stirred. Stir through the glacÃ© ginger.

Step 3: Measure the oats into a large bowl and carefully add the molten mixture (avoid getting this on your skin as it will burn). Stir everything together.

Step 4: Pour into your lined tin, use the back of the spoon to delicately spread the mix into all the corners and level out the mix. Donâ€™t press too hard.

Step 5: Bake in the oven for 20 minutes. Remove from the oven and allow to cool completely. Once cool, cut into 16 squares. Then drizzle (you can use a piping bag if if you like) the white chocolate over the top and allow to set. Break into the 16 cut pieces. Store in an airtight container.

Spicy Salmon Noodles

28th April 2025
by thefoodwife

Serves 1

Fast food eat your heart out! This is ready in 10 minutes and hits the spot if youâ€™re after spicy slippery noodles! Who isnâ€™t?!

Ingredients:

1 dsp Thai red curry paste

1 dsp smooth peanut butter

1 tsp soy sauce

A drop of sesame oil

1 scant tsp sugar

Lime

2 spring onions, sliced

1 salmon fillet, skinned and cut into chunks

150g pre-cooked udon noodles

Step 1: Combine the curry paste, peanut butter, soy sauce, sesame oil and sugar in a bowl. Add a little hot water to help loosen it all. Set to one side.

Step 2: Set a pan of boiling water on the hob, ready to blanche your udon noodles once the salmon is cooking.

Step 3: Cook the salmon chunks in a hot pan with a little oil to stop it from sticking. Add the udon noddles to the pan of boiling water and cook for one minute. Drain and set to one side. Once the salmon is cooked through add it to the bowl of sauce.

Step 4: Add the drained udon noodles and the sliced spring onions and stir thoroughly. Squeeze over some lime juice and serve immediately!

Sausage and Gnocchi Bake

3rd April 2025
by thefoodwife

Serves 2-4

This is so easy and can be served with your choice of veg and, if you like, a sauce or gravy. I served ours with green beans and a creamy wholegrain mustard sauce. Delicious!

Ingredients:

480g good quality sausages

500g gnocchi

Olive oil

Salt and pepper

Step 1: Preheat the oven to 190c (fan) and drizzle some olive oil into a deep baking dish.

Step 2: Toss the gnocchi into the oil and coat, spread the gnocchi across the dish. Sprinkle with salt and pepper.

Step 3: Nestle the sausages amongst the gnocchi so they are in contact with the baking dish.

Step 4: Bake for 20 minutes and then give everything a good shake (use a span or spatula of the gnocchi is sticking). Return to the oven for about 15-20 minutes until the sausages are cooked through and the gnocchi is crisp and golden.

Serve with your choice of sides.

Snicker-dates

18th February 2025
by thefoodwife

Makes 16

These arenâ€™t new, weâ€™ve probably all seen some version of them, but they are delicious. Chewy dates, crunchy peanut and salty dark chocolate. A winning combo, especially for anyone who loves a sweet treat but wants to cut down on refined sugars.

Plus theyâ€™re so rich youâ€™ll probably only want one or twoâ€¦

Ingredients:

16 Stoned dates

Crunchy peanut butter (ideally one made with only peanuts)

100g dark chocolate (I used 74% cocoa), melted

Flaky sea salt

Step 1: Line a tray or tin with grease proof paper, and ensure you have space in the freezer for it to fit.

Step 2: Fill each date with about 1/2 a teaspoon of crunchy peanut butter, bringing the ends of the date back together as best you can (sometimes they wonâ€™t meet but make it as neat as possible).

Step 3: Carefully submerge each filed date into the molten chocolate, using a spoon to turn and coat it. Then transfer each coated date, with a spoon, to the lined tray. Sprinkle a little of the flaky salt on top.

Step 4: Repeat with the remaining dates. Try to make sure they arenâ€™t touching each other on the tray (you can always break them apart after theyâ€™ve set if they do touch but their edges will be messier).

Step 5: Transfer the tray carefully to the freezer until the chocolate has set (10 minutes should do it) and then move them carefully to a tub or freezer bag and keep them in the freezer until you eat them to keep them extra chewy!

Greek-inspired Chicken and Rice

30th January 2025
by thefoodwife

Serves 2 (easily scaled up)

Sometimes when itâ€™s cold outside we need to bring some sunshine to our table. This Greek-inspired one pan chicken and rice dish, is perfect for just that. The rice and chicken cook together so the chicken stays juicy and the rice takes on all the wonderful flavours and stays a little crispy on the top. This is easily scaled up, just make sure the dish you cook it in has enough space for the chicken not to overlap.

Ingredients:

4 chicken thighs (bone in, with or without skin)

150g basmati rice

Lemon (zest and juice)

1 tsp dried oregano

Salt and pepper

300ml hot water or stock (chicken or vegetable)

(Lemon infused) olive oil

Step 1: Pre-heat the oven to 180c (fan). Take a deep baking dish and pour in the rice. Spread evenly over the base of the dish and then make four gaps for the chicken thighs to nestle in. Sprinkle over the oregano and lemon zest, along with pepper, salt and a drizzle of olive oil. Gently pour the hot stock (or water) over the rice, avoiding the top of the chicken. Cover the baking dish with foil and bake for 30 minutes.

Step 2: After 30 minutes remove the foil, careful use a fork to fluff the rice a little and return, uncovered to the oven for a further 15 minutes.

Step 3: Remove from the oven, squeeze over the lemon juice and serve.

This is delicious served with a garlic and mint yoghurt and a Greek salad.