Allergy Free Chocolate Plops

  

With Fathers Day celebrations happening this weekend I knew there would be lots of treats flying around that number four would not be able to join in with; so whilst the older children made chocolate muffins for their Dad we set to making some super easy chocolate plops.

All that is need is a large bar of dairy free chocolate and some cake decoration sprinkles.  There are lots available so you can be as creative as you like with your decoration.

Firstly get a chopping board that will be able to lay flat in your fridge and cover with a layer a cling film.

Then melt your chocolate in a bowl I’ve some boiling water, take a teaspoon and put a 5cm drop of chocolate onto your covered board.  Then add your sprinkles to each plop.

     
 

One all the chocolate has been used up place them into the fridge to set.  This takes about 10mins depending on the thickness of the plops.

Whilst they were hardening number four enjoyed licking the bowl!!

   
   

When they were ready we easily removed them from the board and placed them in a box to be taken out as and when we wanted.

  

  

  

Bread Painting Treat

After school my children are always both bored and hungry; so to avoid sticking them in front of the TV with a snack tonight we killed two birds with one stone and prepared our own snacks.

Painting bread is super easy and loads of fun.  It also requires very little equipment so I’m sure you will all have the bits indoors to get started.

  
Firstly get yourself some small pots and mix together some milk with a few drops of food colouring to create the colour that you would like.

We used oat milk so it would be ok for number fours allergies, but any milk would work.

Next grab some white bread and paint brushes and get to creating whatever design you wish.

   
          

Once they have created their master piece then allow to dry a little before toasting.

   
 

As you can see number four was not to happy with waiting!!

We simply buttered ours but you could add any topping you like.  We also saved a few slices to make colourful sandwiches for tomorrow’s lunch boxes.

   
 

  

Image Of The Week:Telling A Story

We found out that number four had multiple food allergies when he was six months old.  Since then we had a real struggle trying to find foods that he can eat so that he doesn’t feel left out from the rest of the family.

Most of the time we can find alternatives, but naughty foods like pizza and nuggets have been a no no as nothing has come close to the real thing.

Today we found some nuggets and as you can tell by the look on his face, he is completely over the moon!

To most people this may seem like nothing, but for us this was a really big thing and his face says it all.

   
 

Allergy Free Rice Krispie Lolly Pops

  

I saw this recipe on the side of a cereal packet years ago but it’s something I have never used.  As you know if you have seen my blog before, my fourth child has multiple allergies and I like to try to find different things for him as a treat.  

When trying to convert recipes this does not always go to plan but lucky for us this was a hit.

  • 150g Rice Krispies
  • 3tbsp dairy free spread
  • 320g Marshmallows
  • 1 large bar of dairy free chocolate
  • Sprinkles
  • 16 lolly sticks

Over a low heat melt the spread and marshmallows until they are all melted together.  Then add to the Rice Krispies and mix until they are all coated.

  
In a large, greased baking tray press the mixture in tightly and leave to cool.

   
  

 

Once cooked cut into 16 reclangular shapes and insert the lolly sticks into the bottom.

In a small bowl over some boiling water melt the chocolate.  Once melted dip the top of the lolly in the lay on some grease proof paper and coat the chocolaty end in sprinkles.

Once the chocolate has hardened they are all ready to pick up and enjoy.

  

  

  

  

Making Your Picnic A Little Special

  One of my favourite parts of summer is being able to eat alfresco.  Just pack yourself up lots of tasty goodies and head off to some open space and take in the beautiful weather whilst having your own outdoor feast. Another reason why I love picnicing so much is the fact that there is no washing up and clearing the floor of all the mess the children have created. Last year we probably had a picnic two or three times a week and towards the end of the summer I had got really bored of the usual sandwich, crisps and a biscuit combo.  So with our first festival planned I decided to make a bit more effort and start the picnicing season with something a little special. My sister had a traditional hamper that I borrowed and I popped into my local Tiger store and picked up some fantastic picnic ware.  I had a bit of a green and blue theme going on with a new blanket for £7, some very pretty paper plates and snack trays for £2 a packet and my favourite item were some fab jam jars with straws for a bargain of £2 each.  The kids absolutely loved them! Now was time to get the food ready.  Having to cater for seven people I wanted things that were quick, easy, transportable but most of all tasty. First up were your traditional rolls.  I made salmon and cucumber and grated mozerella with onion chutney.  Instead of them sweating in a sandwich bag I wrapped them in brown paper and tied them with string.    Number three loves to get involved so I let her prepare some skewers that she placed alternate ham, mozerella balls, olives and sundried tomatoes on.  So easy but taste lovely.          I make some chicken skewers that a simply marinated in some jerk seasoning with a little oil and then grilled for around 15 mins turning occasionally.    Number three also prepared a tasty summer fruit salad of chopped strawberries, grapes, blueberries and raspberries.  This was then drizzled with the juice of one lime and a squeeze of honey plus a few mint leaves.            My favourite part is the naughty sweet part!! I found a fantastic idea on Instagram that capturebylucy had posted.  She took a Barney bear that can be bought at any supermarket and just inserted a lolly stick into the bottom.  Number five thought they were great.   So that number four was not left out due to his allergies I made some super easy Rice Krispie lolly pops.  That I had adapted off of a recipe on the packet I had seen a while ago.            Finally our favourite on the house is a Malteser cake that I have been making for years; but we only had that a couple of weeks ago so I found a bit of a twist on what I normally make on Bake.Play.Smile.  Here I found the biscuity base of this Malteser traybake similar but they had added a layer of white chocolate with whole Maltesers to decorate.    To finish off the basket we added a couple of bottles of fizzy, flavoured water and some vegetable crisps and headed off to enjoy our feast while taking on the festival atmosphere.  It was a hit all round.  

Raspberry Allergy Free Cupcakes

  

As many of you will know number four has multiple allergies so we have had our struggles with food choices over the years.

Things have been good for a while now.  His eczema has cleared up and we are coping with the tummy problems day to day.  The issue we have is now he knows what he can’t have but can’t understand the implications of he does.  This results in him trying mission impossible style moves to get food from wherever he can!!

Soft play areas and parties are a minefield and I need eyes in the back of my head.  I’m hoping as he gets older he will learn to understand the seriousness of food allergies, but for the time being I am just going to have to be on high alert at all times.

It must be hard for him seeing everyone around him enjoying all sorts of yummy foods whenever they like when he is restricted to the same things all the time.

Every now and then we try to mix things up a bit for him so that he doesn’t get bored.

Cakes are always a winner and we normally stick to a traditional vanilla or chocolate cupcake.  So this weekend we took his love of raspberries and added them to our cupcakes with a drizzle of dairyfree chocolate to the top.

Raspberry Cupcakes

  • 110g wheat free self raising flour
  • 110g caster sugar
  • 110g dairy free spread
  • 1tsp vanilla essence
  • 2 tsp egg replacer
  • 110g raspberries

Method

Set the oven to 190C/170C fan assisted or gas Mark 5.

Place all the ingredients except for the raspberries into a bowl and beat hard with a wooden spoon for about a minute until you get a good fluffy mixture.

   
 

Fold in the fruit and then place into 12 cake cases and bake for around 15 mins.

   
   

Test them near the end by inserting a skewer into the cake.  If it comes out clear they are done, if not give them another 5 mins.

Transfer to a cooling rack and them once cool sprinkle with icing sugar or drizzle with some dairy free chocolate.

   
   

  

Digging For Worms In Edible Mud

  

Saturday morning started at a ridiculously early six am in this house.  After thirty minutes of hair pulling and being clambered over I relented and got up.  

I’ve not looked through Pintrest for a while now, so I sat with number four and he chose today’s activity – edible mud.

The idea came from kidsactivityblogs.com who seem to have many fab ideas.  They use cups as measurements but as long as you use equal parts of each ingredient it will work fine.  Here’s how we got on.

  

 

This has been one of the simplest activities I’ve prepared.  Simply take one large deepish tray of dish and mix all of the following ingredients.  We used wheat free flour for number fours allergies.

  • 3 Cups Flour
  • 1 Cup Cocca
  • 1 Cup Brown Sugar
  • 1 Cup White Sugar
  • 3 Cups Water 
  • Jelly Worms And Laces

   

   

Number four loved mixing this round and round until it turned into a big sticky brown mess.  Once it was all mixed in, we left a few lumps and bumps we mixed in some thin lace type jelly sweets and some wiggly jelly worms, well snakes as we couldn’t get worms but hey it’s good to use your imagination!

  

We then took a plastic spade and delved around in the mud finding the wiggly worms for a good thirty mins.  

   

   

This activity was set up for both number four and five and I feel that this could cover a wide range of ages as long as they don’t start to hit each other with the chocolate covered spades and then get removed from the table as number five did today.

  

I’ve not tried yet but I think this could also work well by taking out the cocca powder and emitting blue food colouring instead to create a sea theme with fish jellies.

Bug Hunting And Shortbread Minibeast Biscuits

  

From my opinion fears are something that are instilled into children by adults.  I don’t think we have a natural fear of things such as dogs or spiders. I feel it is outside influences that affect how we feel about certain things and situations.

With this in mind today I took my youngest three on a bug hunt in a beautiful park called Oaks Park not far from where we live to search our bugs to try and stop the fear of creepy crawlies from setting in.

There is no playground at this park so it gives them a real opurtunity to just run off a load of steam and use their own imagination to play.

   
   

Once they had had a good run around we got on with our bug hunt.  They shook trees onto a large sheet of white paper to see what would fall and upturned logs and rocks to see what was hiding beneath.  I encouraged them to get close and see what they could find.

We managed to capture quite a few creepy crawlies and had fun looking at the way they moved, through the magnifiying glass on the top of their pots. 

 

  

  

  

  

  

  

  

  

We had a quick pitstop for icecream and then headed home to bake some minibeast shortbreads.

  
It’s probably a little unfair, but the majority of cooking we do as a family is allergy safe for number four.  It’s just easier as they can all cook together and he is not tempted to eat anything he shouldn’t!

  
I found a recipe for citrus shortbread by  Jamie Oliver and adapted it to be wheat and dairy free.  These can easily be replaced with normal butter and flour.

200g Softened butter                              125g Icing Sugar                                       Zest of half an orange                         Zest of one lemon                                 Zest of one lime                                  350g gluten free flour                               One tsp Gluten free baking powder                            

Preheat the oven to 190c/gas mark 5 and line a tin with greasepfoof paper.

Beat the butter and then cream together the sugar and zest until fluffy.  Fold in the flour and baking powder and then use your hands to form a dough.

Roll out onto a floured surface until about 1cm thick and then cut out your shapes of choice.

Put the biscuits onto the tray and chill in the fridge for 15mins.  Then bake in the oven for 12-15mins until pale and crisp.  Allow to cool for 5 mins then serve.

   
               

They went down a treat and would have been lovely with a big blob of icecream.

  

                 BakedPotato Mummy

              

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