Allergy Friendly Easter Cupcakes

Easter is always a tricky time for Frankie and his allergies but this year he is feeling it even more so.

For a few months he had been allowed dairy and it had opened up his eyes to the world of real chocolate.

We had all really hoped that this would be the first year he would be able to get a Easter egg the same as his siblings but sadly this isn’t the case.

Stomach problems, bad skin and mood swings had all come on in force again and the doctors decided it was probably down to the dairy so we had to say goodbye to it again.

It’s been a hugely tough couple of months as he was so enjoying everything that came will the inclusion of dairy so this Easter I’m going to have to go that extra mile to make it special for him.

These cupcakes that mimic a chick cracking from an egg have really put a smile on his face and could easily be converted to your usual ingredients.

Allergy Friendly Easter Cupcakes 

  • 100g gluten free self-raising flour
  • 100g caster sugar
  • 100g dairy free spread
  • Egg replacer for equivalent of 2 eggs
  • 1tsp baking powder 
  • Pack ready roll fondant icing 
  • 12 decorative chicks
  • 12 cupcake cases 
  1. Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
  2. Add all ingredients to a large bowl and mix with electric whisk until combined.
  3. Place ingredients into cases as bake for 13/16 mins.
  4. Once cook allow to cool on rack.
  5. Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
  6. Cut out a circle slightly larger than the cakes and create a cross in the middle.
  7. Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
  8. In this gap place one of the chicks to create the look of a hatching chick.

Olsson Haircare Collection Review

We are a pretty sensitive bunch in this house with my husband and youngest two being eczema sufferers and psoriasis causing regular problems for me.

Over the years I have found plentiful products that deal with sensitive skin but not so much in the realms of haircare.

I found this particularly hard with the boys as I have always been very careful to keep their baths product free so when it comes to hair washing it always has to be done before they get in the bath which they hate and just adds extra time and stress to bath time.

We were asked by the Scandinavian company Olsson to try out their haircare range that has been formulated especially for sensitive skin.

Their products have been geared towards allergy and asthma sufferers but would be suitable for the whole family to use.

All additives, perfumes and parabens have been avoided, leaving a haircare range that would cover a huge range of allergies and sensitivities.

It is a complete collection that covers cleansing, conditioning and styling and offers shampoos, conditioners, mouses, hairspray and styling wax.

I am always a little apprehensive about trying new things on the children but given they all have the seal of approval from Allergy UK it put my mind at rest and was happy for us all to see how they stood up to the test.

The volume shampoo left us all with squeaky clean hair and I didn’t miss the fact it wasn’t scented like I thought I would be.

It caused no irritation to the boys scalp or their skin even though the suds were I the bath with them for a good while.

The wash off conditioner was a great addition to our haircare routine and the addition of aloe vera and B5 left all our hair really soft and conditioned.

Number three has very unruly, long hair that always need a little extra TLC so the spray in conditioner was easily combed though and didn’t leave any sticky residue like a lot of leave in conditioners can.

The styling products were left down to my to try and first up was the spray, lift and hold mousse. Instead of spraying into your hand and applying to your hair it is sprayed directly onto the roots.

It was a little watery for my liking but still gave me good hold and was easy to blow dry once on.

With my flyaway hair a good hairspray is an everyday essential for me and Olsson have created a medium hold hairspray that didn’t sting my scalp like many hairspray a can and controlled my straggly hairs perfectly all day.

I found the whole of Olsson’s range perfect for the whole family. No irritations and perfectly cleansed and styled hair for us all!

*we were given these products for the purpose of this review and they are all my own, honest opinions.

Vegetable Broth With Ginger And Chilli Meatballs 

My life sometimes seems to be filled with me wondering what I am going to cook for the family, and most importantly when I do are they all going to eat it!

I can count on one hand how many meals I prepare that please them all, but eating out is always a different matter.

One of our favourites is Wagamamma and what I love about this restaurant is their use of fresh and healthy ingredients that also taste great.

I timidly tried to do my own take on this with a mildly spicy broth filled with rice noodles and tasty meatballs.

If you want to have a go yourself then take a look at my super easy recipe. It is also free from most major allergens so great for my little allergy boy.

Vegetable Broth With Ginger And Chilli Meatballs


  • 450g minced chicken
  • 225g rice noodles
  • 3 pak choi
  • 8 spring onions 
  • 2 cloves crushed garlic
  • 400ml vegetable broth 
  • 1 tbsp wheat free soy sauce
  • 2 tbsps grated ginger
  • 1/2 tsp chilli flakes
  • 1 tsp grated lemongrass 
  1. Place the chicken into a large bowl and then with you’re hands mix in the garlic, ginger, lemongrass, half the spring onions and half the chilli flakes.
  2. Roll into balls that are about 3cm in diameter and place into a hot pan to cook for around 10mins, turning occasionally.
  3. While the meatball are cooking I a large pan lightly fry the pak choi and remaining spring onions for a couple of mins.
  4. Add to this the broth, soy sauce and remaining chilli flakes and bring to the boil.
  5. Reduce the heat and add the rice noodle and meatballs and simmer for a further five minutes.
  6. This will now all be ready to serve in deep bowls…with chopsticks if you are brave enough!

Allergy Friendly Halloween Ghosts

When you have a child with allergies times like Halloween can be a bit of a tricky time with treats around every corner.

I’m planning ahead this year and making sure number four has plenty of treats ready for the weekend ahead.

One of my easiest and most loved recipes for him are my Rice Krispie lolly pops

I have used the basic ingredients from this and changed it around a little to create these cute ghosts.

Allergy Friendly Halloween Ghosts 

  • 150g Rice Krispies
  • 3tbsps dairy free spread
  • 320g dairy free white chocolate 
  • Dairy free chocolate drops for face 
  1. Over a low heat melt the butter and marshmallows in a large pan.
  2. Once melted add Rice Krispies until completly covered.
  3. Take a small handful of mixture and mould into an elongated oval shape that is tapered at the end to create a tail.
  4. Place onto greaceproof paper and cool in the fridge for about thirty minutes.
  5. Meanwhile melt the white chocolate in a bowl over the top of a pan of boiling water.
  6. Once the ghosts have hardened up cover the top half in the chocolate, add a few chocolate drops for eyes and a mouth and place back in the fridge to set the chocolate.
  7. Once hardened they are ready to serve.

Allergy Friendly Pancakes

 
 Shrove Tuesday is alway one of our favourite days, from the pancake flipping to stacking them high and all of us tucking in to piles of them covered in lemon and sugar!

So that number four is not left out we always make him some allergy friendly ones to enjoy.

This recipe is the closest we have got to the real thing and to be honest it’s really hard to tell the difference!

Allergy Friendly Pancakes

  • 250g Plain white wheat free flour
  • 2tsp Baking powder
  • 300ml Oat milk
  • Egg replacer, equivalent of two eggs
  • Oil for frying
  1. Place the flour and baking powder into a bowl.
  2. Add the egg replaced and slowly whisk in the milk until you have a smooth batter.
  3. Allow to stand for a while whilst heating the oil in a pan.
  4. Once hot place a ladle full of the batter and cook for about 30 secs until cooked on the underside.
  5. Either turn the pancake over or if you are feeling brave give it a flip!
  6. Once cooked serve with a topping of your choice.  I always go for traditional sugar and lemon but go ahead and use your imagination.

Coconut Rice Pudding 

  

We are midway through the month and some of us may still be going strong with our New Year healthy eating plans and some of us may have already fallen off the wagon.  Whatever boat you are in this yummy pudding is the perfect sweet treat without to much guilt!

Coconut Rice Pudding

Serves 4/6

  • 400g pudding rice
  • 1 litre oat/almond/rice milk
  • 2 tbsp honey/agave syrup 
  • 100g desiccated coconut
  • Sprinkling of seeds of soft fruit to serve
  1.  Place the rice, milk, syrup/honey and 200ml water into a large saucepan and bring to the boil.
  2. Simmer for around 30 mins stirring regularly to prevent it sticking to the bottom of the pan.
  3. Serve straight away with some seed of soft fruit and a dusting of desiccated coconut.

Spicy Mince With Cauliflower Rice

One of my biggest pitfalls when it comes to eating a healthy balanced diet is portion control and my love of all things stodgy!  Bread, pasta and rice in abundance are my love and something I need to try and get under control.

I had seen a few recipes for cauliflower rice in the past but had not tried it until today and I was very presently surprised.  It’s light cous cous like texture was the perfect accompaniment to my spicy mince.

Spicy Mince And Cauliflower Rice

  • 1 cauliflower
  • 500g turkey/beef mince
  • 2 cloves of garlic
  • 1 thumb sized piece of garlic
  • 2 red chilli
  • 3 tbsp soy sauce
  • 100ml stock
  • 1 onion
  • Half a bag of kale
  1. Chop the onion and garlic and fry with a little olive oil until softened.
  2. Add the mince and cook until browned.
  3. Add the grated ginger, chopped chilli, soy sauce and stock.
  4. Simmer for 15/20 mins and add a little water if it begins to dry out.
  5. For the last 5 mins add the kale and cook until it is wilted.
  6. Whilst the mince is cooking take the heads from the cauliflower and place into a food processor and pulse until it is the consitincy of cous cous.
  7. Transfer to a bowl and cover with cling film and pierce a couple of times.
  8. Cook in high for 7mins.
  9. Serve together with the mince.

Allergy Friendly Christmas Cup Biscuits

 

There is nothing better than a lovely warming cup of hot chocolate and a yummy biscuit with the cold weather in the lead up to Christmas.
I’ve made some pretty biscuits that are allergy friendly and can be balanced on the side of your favourite mug or cup and decorated any way you like.


Christmas Cup Biscuits 

  • 300g Gluten free flour
  • 150g soft brown sugar
  • 150g dairy free margarine
  • 1 egg equivalent of egg replacer
  • 2tsp all spice
  • 250g icing sugar
  • Juice half an orange
  1. Preheat the oven to 180c/Gas Mark 4 whilst lining two large baking trays with greasproof paper.
  2. Mix together the flour, and sugar and then rub together the butter and egg replacer to make fine breadcrumbs.  Leave it in the fridge to chill for 20 minutes.
  3. Once chilled roll out onto a floured surface until it is about 1cm thick.  Take any festive cutter you like and cut out the shapes.  Once out then cut a small rectangle into the bottom of each biscuit slightly larger than the rim of your cup.
  4. Place in the oven and cook for 15 minutes whist mixing the icing sugar and orange juice to make the icing.
  5. Once the biscuits have been taken out and cooled place your icing into a piping bag and pipe on your design.
  6. When the icing has set serve on the side of a cup of hot chocolate.


 

Super Yummy Banana Cake

Who doesn’t have those few browning bananas left in the fruit bowl that nobody really wants but it is always such a shame to throw away.

What better way to use them up than to make a super yummy banana cake that the whole family will enjoy.

I came across this recipe on Cerea’s Kitchen blog  and jiggled it around a little so it was also perfect for my little allergy boy too.

Banana Cake

  • 5 bananas
  • 50ml maple syrup
  • 130g rolled oats 
  • 150g wheat free flour
  • 1 1/2 tsp baking flour
  • 1/2 tsp baking soda
  • 75g coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 60ml melted coconut oil
  1. Preheat the oven to 360F or 180C and lightly grease a square baking tin with coconut oil.
  2. In a large bowl mash the bananas and add the coconut oil, sugar, vanilla extract, vinegar, cinnamon, salt and baking powder.   
  3. Next mix in the oats, flour and baking soda.
  4. Finally add the mixture to the tin and cake for around 35-40mins.   

  

   
  

  

Allergy Friendly Pizzas

Saturday nights should be about rubbish food and easy watching TV with the family. 

With number four’s allergies the biggest no no is pizza so instead of ordering a big greasy takeaway we love to get the kids involved and make our own pizzas so that number four doesn’t get to miss out on the fun.

This allergy friendly pizza crust recipe is fine for the whole family but to be honest the others prefer a normal base.

We let the children chose which topping they like and let them get on and get creative.

   
 

Here is my pizza crust recipe if you fancy giving it a go:

Allergy Friendly Pizza Crust

  • 450g Wheat Free Flour
  • 3/4tsp Xanthan Gum
  • 1 tsp Salt
  • 1/2tsp Baking Powder
  • 1tsp Sugar
  • 1tbsp Yeast
  • 360ml Warm Water
  • 1tbsp Olive Oil
  1. Preheat the oven to 180C 160CFan or gas Mark 5.
  2. Combine half the water with the yeast and leave for about five minutes.  Add the sugar after the first few minutes.
  3. In another bowl add the flour and baking powder and mix well.
  4. Make a well in the centre of the dry ingredients and add the yeast mixture, oil and the rest of the water.  Stir well with a wooden spoon.
  5. Take the dough and place onto a floured surface and form your pizza base.  Place into a lightly greased tray and cook for around 30mins.
  6. Remove from the oven and cover with a tomato sauce base and your favourite ingredients.
  7. Place back into the oven and cook for another 20 mins.

    

We had a selection of cheese, ham, pepperoni, sweetcorn, olives and peppers.

   
 

The children loved the whole process and cleared their plates.

What is your favourite pizza topping?