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
- Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
- Add all ingredients to a large bowl and mix with electric whisk until combined.
- Place ingredients into cases as bake for 13/16 mins.
- Once cook allow to cool on rack.
- Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
- Cut out a circle slightly larger than the cakes and create a cross in the middle.
- Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
- In this gap place one of the chicks to create the look of a hatching chick.
Stopping for tea and cake at eleven is a quintessentially English tradition that also stands firm in the work place with all of us nipping away from the desk to grab a quick snack.
Some of use like to opt for the healthy option of a smoothie or a piece of fruit whist others would rather indulge in a chocolaty treat or a nice sticky bun.
Whatever your preference there is a need for an energy boost at this time as our sugar levels dip and our next meal is not until lunchtime. So something to tide us over and keep us going for those next few hours is much needed.
The people at Furniture At Work have compiled a great book with a selection of recipes from a group of Blogger’s, including myself which can offer something from a super healthy treat to something a little bit naughty!
If you fancy taking a look you can download the link here. There really is something to suit everyone and help you get though that workday.
Valentines Day is fastly become a big celebration in the UK with it being a day not just for couples but something that the children now join in with.
My older children all attend Valentines discos at school and the younger ones have made some beautiful cards at school.
To be honest for me it should be something special left for couples to enjoy but im going with the flow and letting the kids join in with the celebrations too!
Number four wanted to do some baking this week so we went with a pink theme and made some strawberry flavoured cupcakes that were suitable for his allergies.
Strawberry Flavoured Cupcakes
- 110g self raising wheat free flour
- 110g dairy free margarine
- 110g caster sugar
- Egg replacer equivalent to 2 eggs
- 1 tsp strawberry flavouring
- 1tsp red colouring
- 140g dairy free margarine
- 250c icing sugar
- Few drops red colouring
- Strawberry flavoured sparkles
- Preheat the oven to 180C/Gas Mark 4 and lay out 12 cake cases ready for filling.
- Best the butter and sugar together, add the egg replacer, flavouring and food colouring.
- Fold in the flour until completely mixed. Then transfer to cake cases.
- Cook for 10 mins then place in a wire rack to cool.
- Make up the buttercream by combining the margarine with the sugar and then mixing in the food colouring.
- Once the cakes are cooled place the butter cream on top and pull a fork over the top to create a rough surface and then sprinkle over the strawberry sparkles.
A mince pie is a must at Christmas, especially washed own with a nice glass of mulled wine!Sometimes the traditional mince pie can get a little boring. My Grandma always used to make her mince pies with puff pastry and I always liked the lightness of this so I have made something a little different by tuning them into pinwheels that are a little like a Chelsea bun minus the icing.
- 1 sheet puff pastry
- 1 large jar minced meat
- I beaten egg
- Sprinkling of granulated sugar
- Preheat the oven to gas mark 6/200C or 180C fan oven whilst lining A large baking tray with greasproof paper.
- Lightly sprinkle the sugar over the worktop and roll out the pastry so increase they’re size by about another 6cm.
- Take the mincemeat and spread across the pastry leaving a border of around 2cm on each long edge.
- Once covered take one long edge and roll I into the mincemeat and keep rolling until you make a long sausage shape.
- Brush the beaten egg along the last free edge and stick together.
- Place this in the fridge and cool for around 20mins. Once cooled remove from the fridge and cut into slices about 4cm wide. Place into the baking sheet and press down with the ball of your hand to flatten slightly.
- Place in the oven and bake for 20mins or until they are golden brown.
- Once ready allow to cool for 5mins and the serve warm. They would be yummy with a big dollop of double cream!
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
- Preheat the oven to 180c/Gas Mark 4 whilst lining two large baking trays with greasproof paper.
- 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.
- 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.
- Place in the oven and cook for 15 minutes whist mixing the icing sugar and orange juice to make the icing.
- Once the biscuits have been taken out and cooled place your icing into a piping bag and pipe on your design.
- When the icing has set serve on the side of a cup of hot chocolate.
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.
- 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
- Preheat the oven to 360F or 180C and lightly grease a square baking tin with coconut oil.
- In a large bowl mash the bananas and add the coconut oil, sugar, vanilla extract, vinegar, cinnamon, salt and baking powder.
- Next mix in the oats, flour and baking soda.
- Finally add the mixture to the tin and cake for around 35-40mins.
I love nothing more than saving a few pennies on the food shop so today we headed into town to pick up some bargains from the butchers and the greengrocer. On the way back we stopped and picked a few handfuls of blackberries that are still around.
During the summer I very rarely make any puddings so as the weather is now on the turn I thought tonight would be great to have a yummy crumble.
This recipe is great if you suffer with food allergies but can easily be converted to your usual ingredients.
Allergy Free Apple, Blackberry And Rhubarb Crumble
- 120 wheat free flour
- 60g caster sugar
- 60g dairy free spread
- 150g cooking apples
- 30g demerara sugar
- 30g dairy free spread
- 100g blackberries
- 1/4 tsp all spice
- Preheat the oven to 190C/170C Fan or Gas Mark 5.
- Add 60g dairy free spread, sugar and flour to a bowl a drub together making a breadcrumb like mixture.
- Next put the 30g of dairy free spread and demerara sugar onto a saucepan and melt together for a few minutes. Stir in the rhubarb and apple along with the cinnamon and cook for a few minutes. Add the blackberries and cook for another couple of minutes. Remove from the heat and place into a deep gratin dish.
- Lastly poor the crumble mixture over the top and place in the oven for around twenty minutes.
Sadly we forgot the custard so had it served by itself. I think we might have to get some for the leftovers tomorrow!
What is your favourite fruit to add to a crumble?