Posts Tagged ‘dairy free recipe’

Cardamom, the exotic and warm spice

Friday, March 31st, 2017

Spotlight  on Cardamom, one of Steenbergs key products

Steenbergs Organic Cardamom pods

Steenbergs Organic Cardamom pods


Often being regarded as the ‘Queen of spices’, cardamom is one of the most expensive and beautifully perfumed spice in the world. Originating from India, both the seeds and pods give a very pleasant and warming flavour. Cardamom has also traditionally been one of the key ingredients in Ayurveda and Chinese medicine. It has been linked to helping with gum infections, throat problems and even inflammation of the eyelids.

Cardamom also works so very well in hot beverages. From cracking a few pods into black loose leaf tea to a golden chai latte. All you need to make two cups of this warming drink includes 2 cups of unsweetened almond milk (coconut milk is a great alternative for a more creamier base), 1 cinnamon stick, ½ a teaspoon of organic Fairtrade turmeric, 6 cardamom pods, crushed and 1 tablespoon of date syrup.

Simply heat the almond milk (or milk of choice) and pop in the cinnamon stick, ground turmeric and cardamom pods and stir occasionally. Once it has come to a simmering point, add in your date syrup and strain off your milk with a mini sieve, pouring into your cups. Enjoy right away.

Recipe for a delicious warming cardamom and turmeric almond drink

Recipe for a delicious warming cardamom and turmeric almond drink

Tip: Make sure you store your cardamom pods in a cool dry place and away from direct sunlight as this can weaken its beautiful and warming aroma.

Article and recipe created and researched by:

Niki Behjousiar

Recipe Creator and founder of nikibakes

Twitter: @Niki_Beh


nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.


Delicious porridge recipe from Jo Hodson

Tuesday, November 17th, 2015

This recipe is reproduced by kind permission of Jo Hodson from who has written an e-book on porridge that is dairy free, wheat free, vegan, egg free and sugar free.

“I love ginger, it’s one of my favourite flavours and here it complements the apricots perfectly in this easy breakfast oat bake. You can use canned of fresh apricots to make it an all year round winner, or why not substitute pears or apple to change things up a little. This oat bake is perfect serve hot or cold and will keep well in the fridge for a couple of days. Or you could add a little extra sweetener and serve with yoghurt or ice cream for a delicious dessert!

“This recipe is one of 58 of my favourite porridge recipes and toppings in my new book ‘Not Just For Goldilocks’, to help you feel warm, comforted and totally nourished during Winter and far beyond! Perfect for those looking for a whole host of inspiring ‘free from’ options as all recipes are vegan, wheat free and sugar-free too!

“Goldilocks… eat your heart out!

“I have a special discount available for you until the end of December 2015. Enter GOLDILOCKS20 at the checkout to receive 20% off the full book price.”

This recipe serves 2


  • 1 cup oats
  • 2 tbs ground flax
  • Good pinch of salt
  • 2 tsp coconut sugar sprinkled on top
  • 2 tbs finely chopped crystallised ginger
  • 1 tin apricots- part chopped and part sliced (or substitute for 3-4 fresh sliced apricots or fresh or canned pear)
  • 1 1/2 cups orange juice
  • 2 tsp ground ginger (use more or less to taste)
  • 1 tsp cinnamon


  1. Mix all ingredients together in a medium bowl, mixing the chopped fruit through and arranging the sliced fruit on top of the mixture once spooned into the pie dish.
  2. Sprinkle a little sugar on top as desired.
  3. Use a medium pie dish- approx 20cm diameter (the mixture should be approx 2cm deep). Bake at 180C for approx 30 mins until the top is golden and fruit lightly browned at the edges.


Recipe – Gluten Free Chocolate Cake – Make a coeliac happy

Saturday, April 25th, 2009

350g dairy-free, gluten free chocolate
310g margarine
2tsp Steenbergs organic cinnamon powder
600ml boiling water
400g Fairtrade caster sugar
3 large free range eggs
400g gluten free plain flour
3tsp gluten free baking powder
200g dairy-free, gluten free chocolate
100g margarine
300g icing sugar, sieved
75ml cold weak coffee (add ½tsp instant coffee to 75ml boiling water)
100ml soya cream 

Preheat oven to 170oC.

First make the cake – break the chocolate into pieces and then put into a bowl over a pan of boiling water.  When melted add the margarine. Fairtrade cinnamon and boiling water.  You can do this carefully in the microwave.  Stir until smooth and well mixed.  Now stir in the caster sugar and eggs.  

Fold in the flours, the baking powder and bicarbonate of soda.
  Enjoy it and make a coeliac happy.

Spoon the chocolate cake mixture into a prepared 24.5cm round cake tin, which has been greased and lined with baking paper.  Bake in the oven for 45-50 minutes or until just firm.  Leave the cake to cool down a little bit and then remove it to a wire rack to cool, completely.

To make the icing, break the 200g of chocolate and heat with the chocolate and margarine as before.  Stir in the icing sugar, coffee mix and soya cream and beat until smooth and well blended.  Spread it all over the cake and leave to set (it sets pretty quickly).