Dairy free fishfingers ideal for weaning

These fishfingers are totally yummy so easy to make and contain no additives, salt or any other naughty stuff commercial ones contain...

To make these I used the left over white fish from my dairy free fish pie I made yesterday I kept 2 coley portions and it was enough to make 6 fishfingers...

They can be gluten free using variation

Ingredients

2 white fish portions (I used coley but any would be fine)
Breadcrumbs
one egg 

Method

Beat the egg in a dish
Cut the white fish into strips (I freeze my fish when I purchase it and its easier to cut the fish into strips while it is frozen)
pop some bread crumbs onto a plate

Dip each fish strip into the egg, then the bread crumbs, then egg and finally bread crumb again
Pop into a hot frying pan and quickly fry each side to crisp them
after sealing put into a hot oven about gas mark 7 (which is about 425F and 220C ) for about 5-7 minutes

and bish bash bosh you got yummy fish fingers

Perfect for weaning as they are able to hold them and they dont contain any nasty stuff

Dairy free yorkshire puddings

Now who doesn't love a good yorkshire pudding
I know I do, and I was very disapointed that obviously being dairy free for the sake of my baby girl I couldn't have any... well I was wrong, I considered using a milk alternitive to make them but I was advised on http://www.totzrus.co.uk/ by another mum who's daughter was dairy free that these did not work well and made them too sweet. she also said about a family memeber making them using water...

So I tried it using the following

2 eggs
1 cup of self raising flour
1 cup of cold water
pinch of salt and pepper

Mixed it very well and cooked in a muffin tray for 30 minutes

and it worked amazingly they were slightly heavy so next time I will use less batter in each one I think this will make them perfect

These would also be good for a finger food for a baby, but just leave the salt out!

Dairy free Korma

Easy to make Korma sauce which is Dairy, gluten (ingredient depending) and egg free, to the sauce just add meat of your choice or for a vegan option use veg of your choice.

Ingredients

Korma spice mix Find here
Onion
Garlic
2 sachets creamed coconut
Oat milk (use soya or rice milk for gluten free)
Sugar (see notes at bottom)
Sunflower oil

Method

Dice one onion and fry till soft in 2 teaspoons of sunflower oil, add 2 cloves of crushed garlic and add 3 teaspoons of korma spice mix and cook for 1 minute.
Add 1litre of oat milk (or substitute) and mix will to warm through.
Then add the creamed coconut, you can either add it straight to the sauce or warm the sachet as directed first it makes no difference.
Ensure it is mixed well and all the coconut is disolved in.
Add sugar* and mix then add your meat/veg and serve.

*Note on sugar if using oat milk or unsweetened soya add 2 teaspoons of sugar. If using sweetened soya or rice milk only add 1 teaspoon

Korma Spice mix

Mix equal amounts of the following spices to make a korma spice mix

Ground Coriander
Turmeric
Ground Cumin
Onion Powder
Garlic Powder
Chilli Powder
White Pepper
Ground Ginger
Celery Powder