Tuesday, 21 May 2013
Sunday, 19 May 2013
If you are over 30 and have allergies you will know that some years allergy friendly chocolate is everywhere and some years there is nothing. It's the same with most foods. You find a food you love and then suddenly it's gone! There are currently several on the market. Plamil are excellent and it is thanks to them that I have been able to try mint chocolate, chilli chocolate, orange chocolate without the fear there maybe a trace of an allergen in the food. Their labelling states that no nuts are used in their factory. Their plain "milk" chocolate isn't great, but their flavours are fab! Similarly, if you are a diabetic, you will also find a range of sugar free which are made with Xylitol rather than artificial Sweetners.
Another great brand are Kinnerton. My family all agree that their regular chocolate is no green and blacks or Cadburys, but that their allergy chocolate whichis dairy, egg, nut and wheat free is brilliant and good in cooking!
The last company I rate are Celtic chocolates. They go to great lengths to Make sure their chocolate is cross-contamination free and most major supermarkets stock them either under the Celtic brand oras an own brand chocolate. I've taken a picture of an ASDA wrapper so you can see what I mean. Sainsburys do one with rice crispies in which I love. At easter these companies ensure we can have an Easter egg which is something I often went without as a kid. Fab!
Friday, 10 May 2013
Chocolate fork biscuits
100g/4oz sugar (I sometimes use soft brown for fudge texture and take it down to 3oz)
1tsp vanilla extract (I use organic)
225g/8oz SF Flour (Doves Farm seems to work best if GF)
50g/2oz drinking chocolate/ cocoa
Cream marg and sugar, and add vanilla. Work in flour and chocolate. Roll into little balls and place on a baking tray with baking paper on (if you can't get baking parchment to stay on sheet, scrunch it in your hands, then flatten out), use a fork to flatten biscuits and bake for about 12 mins at 190 degrees. If freezing, open freeze, then pack into bags/ boxes.
The recipe is really easy and as follows:
4oz marg melted
1 1/2 oz cocoa}
4 1/2 oz s.r gluten free flour (or flour of choice). Sieved
Pinch salt }.
6oz muscovado sugar
1 tbsp syrup
1 tsp vanilla extract/essence
150 ml milk (rice, soya, cows or yoghurt )
Melt marg. sift dry ingredients into large bowl. Add liquids, mix well. Turn into baking paper lined brownie tin 8" square.
Bake 20-25 mins 180c
Serve with cream or ice cream! Sooooo good!
Sunday, 5 May 2013
So, to conclude, if you have allergies, Co-Op is my recommendation, whether its box or bottle (their spirits also have ingredients on for anyone that's allergic to almonds and been caught out by Bombay Sapphire!)