Thursday, 10 March 2016

Chocolate, Sultana and Pistachio because I didn't have any Dates

So this recipe I made when I was coming up with things to have at my birthday. The original recipe said to use dates but I used sultanas instead. I had a few mishaps when trying to follow the original recipe method but I found ways around it. The original recipe I found in "4 Ingredients: Gluten free, Lactose Free" by Kim McCosker.

3 tbsp 100% cocoa powder
1 1/2 cups sultanas
3 tablespoons shredded coconut
1/2 cup pistachios
2-3 tbsp of any non lactose milk (I used almond milk)

Add all the ingredients, but the milk, in a bowl and mix. Add the milk, one tablespoon at a time, mixing, until it's somewhat sticky but not sloppy, you want to be able to hold it to roll it.
Crush the pistachios finely and pour out on to a plate.
Pick up bits of the mixture make a small ball and roll into the pistachios and place on a separate plate.
place in fridge to chill before serving.
The pictures not great but they tasted almost like rum-ball just without the rum


- Louie May


Monday, 22 February 2016

My attempt at vegan cupcakes!

So after have two of my posts been about places to buy vegan cupcakes I decided that I should attempt to make them and share the recipe I used with you all. I made one base batter and split it in two. One I made chocolate the other I made vanilla and apart from having terrible piping skills they actually turned out alright!
So here is the recipe I used (original website for recipe here):

Base batter:
  • 2 1/4 cups plain flour
  • 1 3/4 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 1/2 cups almond milk (any other milk substitute would be fine such as coconut or soy)
  • 1/2 cup vegetable oil
  • For Vanilla:
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
    For Chocolate:
  • 1/4 cup 100% cocoa powder
  • 2 tsp almond essence 
  • If you are splitting the base batter to make both cupcakes half the amount for each flavour.

Preheat the oven to 180 degrees Celsius (160 fan forced) and like two muffin trays with cupcake liners (the original recipe claims to make 24 but I only got 18 out of it).

Sift the flour, sugar, baking powder, bicarb and salt into a large bowl. Make a well in the centre of the dry ingredients and add almond milk and oil, whisk until well combined (at this stage you can split in two and add the different ingredients, again whisk until well combined).

Pour the batter into the cupcake liners about two thirds full. 

Bake for 25 minutes.

Let the cupcakes cool completely before icing.

Now for the icing I found a vegan chocolate buttercream recipe (original here):

1 cup vegan margarine (I use Nuttelex)
3 cups soft icing sugar2 tsp vanilla extract2 tbsp 100% cocoa powder 
(for vanilla I just left out the cocoa powder)

With an electric mixer, mix the margarine and vanilla together.
Then add the cocoa powder and add one cup of icing sugar at a time.
If it seems a bit oily add some more icing sugar.

Frost the cupcakes and enjoy!!

I just bought a piping bag so I thought I'd give it a try. It turned out okay... Here are my best two.

I hope you enjoy the recipe like I did!

- Louie May

Thursday, 18 February 2016

Cupcake date!!

So I took my boyfriend on a date to a little adorable cupcake shop located in Melbourne CBD that I found online.
The place is called:
Website here.
The reason behind going to a cupcake shop for a date is because, well, I'm broke and have no job so this was the best I could do but it turned out to be an awesome place. I research the place online and found out that they sell two types of vegan cupcakes (Black Forest and Blueberry and Pistachio) and a few gluten free ones (the two vegans, Dark Horse Coffee, Snowy Pistachio and their Brownie too).
I ordered the Blueberry and Pistachio cupcake, which looks like:

Although the cupcake tasted more like almond then pistachio, I assume because they used almond meal, but, it was still delicious! My boyfriend, not being Lactose intolerant, tried the Oreo Cookies and Cream and the Tim Tam cupcakes and equally enjoyed both.
I highly recommend checking out this little cupcake store if you are out and about in Melbourne CDB.
They have a few places around the city, the one we went to is located at: Shop 7 Degraves St, Melbourne. Right opposite Flinders Street Station.


- Louie May

Tuesday, 16 February 2016

Basic but delicious Butter Chicken.

I know I haven't posted a recipe in a while but I will now, hopefully, be doing what I said and promised to do, post 3-4 times a week.
So today's recipe I got from "delicious. Feel Good Food" by Valli Little. This cookbook has a range of different recipes as well as a good selection of dairy free ones. So I would recommend looking into buying a copy.
So today is Butter Chicken and I did have to make little changes but nothing drastic.

60g coconut oil
1 onion, chopped
4 garlic cloves, crushed
1 tsp salt
1 tsp of each, ground cardamon, coriander, ginger, turmeric and cumin.
1/2 tsp smoked sweet paprika
1/4 tsp cayenne pepper
12 curry leaves, plus extra fried leaves, to serve (I didn't bother with the fried leaves, I didn't really think they were needed)  
1/4 cup tomato paste
2 tbsp lemon juice
1 1/2 cups coconut water
400g can coconut cream (instead of using both coconut water and coconut cream, I used a 400g can of coconut milk and added about 1 cup of water)
6 chicken thigh fillets, cut into 3cm pieces (I used chicken breast)

Heat the coconut oil in a deep fry pan over medium heat (I just used a wok). Add the onion and salt, cook while stirring until the onion is soft and almost transparent, about 4-5 minutes. Reduce to low heat, add the garlic, spices, curry leaves and tomato paste, cook while stirring for 1-2 minutes or until fragrant.

Add the lemon juice, coconut water and coconut cream (as I said before I just used coconut milk and water), increase heat to medium and bring to a simmer.

Add the chicken, reduce to low, cover and cook for 20-25 minutes until the chicken is tender and cooked.

The cookbook suggests to serve this with cauliflower rice, which is a good gluten free alternative to plain rice, although I just served it with plain rice.

 I do suggest that if you do serve with plain rice add vegetables to the curry. I would recommend potatoes, carrots, green beans cauliflower and broccoli.  
Hope you enjoy!

- Louie May

Friday, 12 February 2016

I know it's been a while but I'm back!!

Okay, I know I have not been posting lastly but a few things have happened that got in the way of me being able to post.
Firstly, New Zealand was incredibly but not very inspiring on the food side of things. Most of the food over there you can easily find here. I felt sick quite a few times while over there so I didn't really go out as much as everyone else to eat. I also became very stressed towards the end of the trip which just add to me not feeling well.
Secondly, two days after we returned from New Zealand, my dad had a fall from a latter (we think, no one saw and he doesn't remember) and split his head open. My mother drove him to the hospital and they fixed him up and all but they did an x-ray of his chest and found inflamed lymph nodes, which means he has had to undergo testing for lymphoma (type of blood cancer). The other day we finally got the finalised results which were Diffuse Large B Cell Lymphoma (or DLBCL for short).
Thirdly, at the same time as all these tests were happening and stressing out about them, I had to go to the doctors and get tested for anxiety and depression and  I still had my 18th birthday to plan.
So I have been really stressed and busy with family and personal matters that I just didn't have time or motivation to post. I am very sorry but now I am back.
I have new cook books, even the Great New Zealand Cookbook!!, so I have a load more recipes to post and share with my lactose free friends!!

I am really sorry for not posting, I hope you can forgive me!

- Louie May

Thursday, 14 January 2016

Are you really aware?

Whilst in Rotorua, we found a allergy aware cafe called Be Rude Not To Cafe. Now, at this place I didn't have any problems with the taste of the food or any reactions to. I ordered the marinated chicken sandwich which was good. Nothing to spectacular about it just tasted how it should have. The marinated chicken sandwich has salad fixings, avocado, tomato relish and herbed aioli upon toasted ciabatta and was presented as such:

The one MAJOR disappointment is that if you are Lactose intolerant or Vegan DO NOT go here! We went here for lunch and you would expect that it's lunch menu would have a wide variety of dairy free options since it's a allergy aware cafe, well, no it doesn't. This was the only item on their menu you can order for lunch that was dairy free. You can even check the menu here if you want to see for yourself.
There is a big variety of gluten free options but so does every other cafe now-a-days. So really this cafe should not advertise as an allergy aware cafe if it is only really aware of gluten.
I was really disappointed, we especially went to this cafe because we thought it would give me a variety of choices but really it was like every other cafe.
But if you are Gluten intolerant and would like to go here because the food is good, the address is 1153 Pukuatua Street, Rotorua. In New Zealand.

- Louie May

Tuesday, 12 January 2016

There's no need to be so salty!

We stayed 2 nights in Auckland and then traveled to Tauranga (I'm not posting from Tauranga, I didn't have internet. I'm in Whakatane now!). When we arrived at Tauranga we chose to go out for lunch at

If you read their menu here, you can see that it's not the best allergy free place to eat at but there was some foods I could eat. So I ordered the Sesame-Ginger Chilli Beef Salad, with crispy noodles.

It looks like a normal salad, not that flashy and not great presentation but it's a salad what do you expect? Well, I'll tell you what I expect, and it's that it shouldn't be so salty. It was not good! The actually salad bit, the lettuce and cucumber and tomatoes, were fine and average but the meat was just inedible! I was unable to taste any other flavour on the meat. No ginger, definitely couldn't taste any chilli. I was very disappointed. Everyone else managed to have better relatively average meals. 
The fish and chips my sister ordered had a heavy batter and the calamari my other sister and her partner shared was well cooked but had little flavour. I'm not even going to bother leaving the address, I probably won't ever go back!

- Louie May 

Saturday, 9 January 2016

I'm so sorry....

I'm so sorry, people that read my blog, I am not actually in Australia right now or for the next 2 weeks, I'm in New Zealand. So I won't be able to post as much as I would like to and most of my posts for the bext 2 weeks will be about the food I have eaten and where you should or shouldn't eat in New Zealand (north island).
I will post up some recipes but they won't have any photos attached since I won't actually be cooking them. The recipes will be about the food I plan on making for my birthday and I will still use basic recipes and noting what are some good substitutes to use in place of the dairy.
Again, I'm so sorry!

- Louie May

Thursday, 7 January 2016

Oh friend, I thought I lost you.

When I became lactose intolerant I started thinking about all the types of food I'm never going to be able to eat again!!! If I did want to eat them I had to make it myself and use lactose free substitute and risk it tasting horrible. I always worry about going out for meals because some things you can't be sure whether or not they have dairy in them, so, to be on the safe side, I choose to eat vegan when eating out.
Last night my boyfriend took me out for dinner to an Italian restaurant called;                   
Their website
Pasta and Pizza, hmmm cheese, this won't end well! I thought I'm bound to have a reaction to anything I order. I read the menu and there was one meal that caught my eye and I was so happy to see it there!!! It was called Campagnola. It had no cheese and was completely vegan! It was the most incredible vegan meal I have ever had.

Campagnola is a completely vegan pizza!! It doesn't have cheese. A pizza without cheese.... is it really a pizza then? Oh well, I don't care, it was the most amazing pizza I have ever had!! My favourite part of the pizza wasn't even the toppings or the fact I wasn't going to be sick because of it, it was the pizza base. It was so thin , so light and had the perfect crunch. Even my boyfriend who isn't lactose intolerant or vegan thought it was absolutely amazing!
In case you can't identify everything on it, there is; spinach, zucchini, pumpkin, mushrooms, basil pesto, onions and olives. 

If you are vegan or lactose intolerant and are missing pizza I do highly recommend going to Vibrante. They do have some other vegan meals as well such as;
Pear Rucola Salad (also gluten free); Pears, rucola, walnut, figs and parmesan (optional).
Super Salad; Organic quinoa, chia, green beans, freekeh, cherry tomato, almonds & roast pumpkin with vinaigrette dressing.
Spaghetti Funghi Spinaci; Spaghetti tossed in garlic, chilli, olive oil, mushrooms, spinach, cherry tomatoes & olives.
Pepperone; Baked capsicum with spinach, pumpkin, mushrooms, olives, cherry tomatoes, rice, served with sautéed vegetables.
Link to their menu here.

Vibrante's address is 133 James Street, Templestowe, Victoria.
Go if you can!!

- Louie May

Tuesday, 5 January 2016

Mister Nice Guy is really, a nice guy!!....Well, bakery.

At the end of the month I turn 18 and so, of course, I have to have a cake but, I didn't know where to find a lactose free bakery! I was thinking for weeks that I was going to have to make my own birthday cake and just pray that it tastes good. So in hopes to avoid this, I did some research online and found a 100% Vegan and allergy free bakery called:
Photo from their website.

I spent about a week reading everything on their website and looking up reviews. I was a little worried about the mixed reviews they got. They got negative ones saying that the cakes don't look like the pictures but there was also positive ones saying it was the best cake they have ever had. So my mother, sisters and I put a day a side just to go and taste their cakes and I must say it was a COMPLETE SUCCESS!! We tested four different flavours; Tough Cookies, Unicorn Milkshake, Lickety Split and Strawberry Champagne. Unfortunately, we ate our mini cupcake tester before I remembered to take a picture so I am using images from their website. I do suggest that you check them out if you do live in Melbourne. 

These are from the website!

All of them were SO good!! 
Tough Cookies; Cookies and Cream cake and frosting, covered in chocolate ganache and cookie bits.
Unicorn Milkshake; Magical vanilla cupcake filled with sprinkles and glitter topped with more sprinkles, glitter and purple violet frosting.  
Lickety Split; Creamy strawberry frosting on vanilla cake.
Strawberry Champagne; Champagne frosting on strawberry cake stuffed with strawberries.

At the end, our favourite two were Strawberry Champagne and Tough Cookies.
And the winner flavour to be my birthday cake is Tough Cookies.It's a flavour I know quite a lot of my friends like and will be happy with. 

So if you have a type of food allergy or are vegan and want some delicious baked goods whether it's a birthday cake or just a croissant and coffee, and live in Melbourne, DEFINITELY CHECK OUT Mister Nice Guy's!!   

- Louie May

Sunday, 3 January 2016

Baked Garlic Chicken...and a little sweet?

So, today I made dinner for the family and it was Baked Garlic Chicken. This recipe I got out of the cook book '4 Ingredients: Gluten Free, Lactose Free' by Kim McCosker. This book contains a range of different recipes from breakfast all the way through to dessert. I do suggest if you are lactose or gluten intolerant to go buy a copy. The recipes are very simple and are tasty.

So, Baked Garlic Chicken...I am writing the way it is in the book with the little changes I made in red.

6 garlic cloves, minced
2 tablespoons olive oil
1 cup of brown sugar
4 boneless, skinless chicken breast halves (I used chicken thighs and only 3)


Preheat over to 200C and lightly grease a baking dish. (I just used cooking spray) In a small frying pan, sauté the garlic in the olive oil until tender, about 30 seconds.

Remove from the heat and stir in the brown sugar. (I placed it into a bowl to do this instead of leaving it in the pan)

Place the chicken breasts (thighs) in the baking dish and cover with the garlic and brown sugar mixture. Season with salt and pepper. (The recipe says season with salt and pepper to taste but you can't really do that with raw chicken. So I did about a pinch or 2 on each thigh. I also didn't need all of the garlic and brown sugar mixture.)

Bake uncovered for 15 to 20 minutes. Serve with a salad, roast veggies or what ever you want to have with it.

I haven't tried this recipe until now and you might think that it would be weird having brown sugar on chicken but it was surprisingly delicious. So don't shake it until you try it. 

- Louie May

Friday, 1 January 2016

Start with something easy...Pancakes!!

Okay, so my first recipe is pancakes! Everyone pretty much knows how to make them but since this is my first food blog I thought I'd start off easy.


3/4 cup of self raising flour
2 free range eggs
1/2 cup almond milk


In a medium bowl add the flour and the eggs.
Mix until it forms a almost dough like consistency.

Pour in the almond milk and mix until there are no more lumps.
This is the stage where you can add extras to the batter, such as berries, applesauce, banana etc. I personally prefer not to put anything in them and just use it as topping.

Heat a pan on medium heat. I use coconut oil to grease the pan. Add about 2 tablespoons of batter to the pan. It should only take about 1 minute to cook on the first side and then only about 30 seconds on the second side or wait until little bubbles start to form all over the pancake.

Serve with your choice of topping. Mine are frozen berries that have been in the microwave for about 1 minute 30 seconds

This recipe makes 4 pancakes about 13 cm in diameter.

I don't really like using 'original' almond milk, I prefer to use unsweetened almond milk or unsweetened coconut milk.
It is possible to replace the self raising flour with plain flour for a thinner pancake or even use a gluten free flour. You can also use almond meal and coconut flour but every time I've used them the pancakes just fall a part when I try to flip them.
I use coconut oil to grease the pan but you can use basic spray cooking oil.

I hope you enjoy!

- Louie May

Just a little intro...

Hello there!
Well, it's the new year and everyone I know have been talking about new year resolutions. I have never had one before until now. My new year resolution is to create a lactose free food blog.
My reason behind this is because I personally struggle to find decent lactose free recipes which sucks!! So I figured that other people that are lactose intolerant, or doesn't eat dairy for other reasons, might have the same struggle. This blog will contain recipes that I have gotten out of cook books that I have had to alter the ingredients.
I will post the way I make the recipes and their lactose free substitutes. I will try to post recipes at about 3-4 times a week and I will be posting about certain foods in general that you need to stay away from if you are eating out. You can't always be sure of the ingredients that are using in certain parts of your food. I personally have requested a vegan meal at a restaurant and something in it must of had dairy because I was up most of the night with stomach cramps and bloating.
I hope this blog will be helpful for some people and if you need to ask any questions about certain foods or recipes, feel free to do so.
Louie May