Oliver’s Dad and I are probably more excited about this latest creation than the kids 🙂 You know what they say… you can’t miss something that you’ve never had… Well… I think that’s the case here with Oliver… Oliver’s dad is Swiss and we were living in Switzerland in the early years of Oliver’s life… We were living there when Oliver had his first anaphylactic reaction at only 7 months. Once we had all the tests done and found out that Oliver was severely allergic to dairy, wheat, eggs, soy (at the time) and all nuts it was like living in a mind field… Gipfli (croissant), Bretzel (pretzel), Beuchermuesli, cheese, cheese, cheese, yogurt, every kind of bread you can think of and chocolate are just to name a few of the Swiss delicacies that are seen on every street corner and a staple in everyone’s house. They seemed to be everywhere… and in everything!! They would be a part of every snack and every meal… we soon learnt how to live without all these things that we loved so much… and we became very resourceful and creative so that some of our favourite dishes could be brought back into our lives… although slightly altered 😉 As for Oliver he doesn’t seem to yearn for these kinds of foods like we do… anything that’s too mock ‘creamy’ he doesn’t really like it… safe, non-dairy chocolate, he could take it or leave it… bread he isn’t fussed about, and yogurt (soy) he has grown to like after some time… so we often wonder if this is his body telling him to stay away from these tastes and textures or whether it’s a case that he doesn’t miss what he’s never had?? Recently, we were determined to recreate a family favourite of Oliver’s Dads… Specksuflauf – Creamy Bacon Pasta Bake. There was a cold snap in the weather the other week and we were craving this and we came up with gold… we managed to make something very similar that was dairy -free, egg-free and wheat-free. Hope that you like this new creation as much as we do 🙂
Speckauflauf – Bacon Pasta Bake (Dairy-free, Egg-free, Wheat-free, Nut-free)
INGREDIENTS: 500 g sweet potato
30 g olive oil
50 g plain wheat-free flour
800 g soy milk (or dairy-free milk of your choice)
2 tsp salt
1 garlic clove, crushed
1 tsp soy sauce
1 tsp lime juice
¼ tsp nutmeg or if diet allows 1 tsp Dijon mustard (optional)
Packet of spiral pasta, cooked as per instructions
4 wheat-free, nitrate-free rashes of bacon, browned (optional)
dried wheat-free bread crumbs
METHOD: Preheat oven to 180 degrees Celsius (165 degrees fan forced).
Making the sweet potato mash:
Weigh 500 g of water into the TM bowl
Place peeled sweet potato into the TM steamer basket and place into TM bowl
Steam on Varoma temp./20mins/Speed 2
Set steam basket with sweet potato aside
Discard water from TM bowl
Place steamed sweet potato into TM bowl. Blend for 20 secs/speed 4
Spoon mashed sweet potato into a separate bowl and set aside
Making the mock ‘cheese’ sauce:
Place olive oil and flour into TM bowl for 1 min/ 50° temp./speed 2
Place sweet potato, soy milk, salt, crushed garlic, soy sauce, lime juice and nutmeg powder or Dijon mustard (if using) into the TM bowl for 6 mins/90 °/ Speed 4 until thickened
Mix all ingredients together so pasta is covered in sauce
Place in baking dish. We use a 32x22x5 cm baking dish.
Cover with wheat-free dried bread crumbs. Brush with melted coconut oil or Nuttelex
Place in preheated oven for 15-20 min and then under grill for 5 min until top is golden brown.
Enguete! Bon appétit! Happy eating!