EAS 048: Kids With Allergies Mini Series – Entrepreneur Alannah, 10 yrs & Joshua, 5 yrs (Dance Like A Cupcake

Have you ever wondered what kids think about their food allergies? Is it as scary as we allergies think it is? Or is there a silver lining? Over the months of September and October I will be publishing the Allergy Kids Mini Series. Each week I will be talking to kids with food allergies about what they really think about having allergies and how they live with them everyday. These allergy kids range from as young as 4 years old all the way up to the grownup allergy kids. The aim of this mini series is to give you an insight into the thoughts, likes, dislikes, worries and celebrations of allergy kids and how it changes over the years. Many times allergy parents can worry that their child with allergies will miss out and will have a worse quality to life, but I know this isn’t the case and these allergy kids will show you how they don’t miss out, they just do things differently. Enjoy!

Today’s Allergy Kids:

Alannah, 10 years old

Joshua, 5 years old

Allergy Kids Top Tips

S – speak up at restaurants, parties and the park

A – avoid cross-contamination and allergens

F – find out what’s in your foods

E – eat foods that keep you healthy

THANK YOU FOR LISTENING

To get more EAS content sent directly to your device as they become available, you can subscribe on iTunes or Stitcher Radio!

One of our little goals we would love to achieve for is to get into the iTunes “New & Noteworthy” Section, it means we get free front page advertising on iTunes, how great for allergy awareness! But we can’t do it without you. Please subscribe, rate and review on iTunes so that the people at Apple will take notice of our podcast

And lastly, if you have any questions, thoughts, or guests you want to see on the show, please contact me via the contact page.

Chocolate Recipe Book Preview

For those of you who have been following my blog and podcast for a little while you’ll know I’m writing a Chocolate Treats Recipe Book. It is the ultimate guide to working with dairy free chocolate with an amazing array of cakes, cupcakes, cookies, biscuits, sweet morsels and other delights all free from the top 14 allergens!

To get your free sneak peak of what’s in store plus 2 bonus recipes sign up with your email address below. You will also get updates of the book launch in November.

 

EAS 047: Kids With Allergies Mini Series – Oscar, 8 years old

Have you ever wondered what kids think about their food allergies? Is it as scary as we allergies think it is? Or is there a silver lining? Over the months of September and October I will be publishing the Allergy Kids Mini Series. Each week I will be talking to kids with food allergies about what they really think about having allergies and how they live with them everyday. These allergy kids range from as young as 4 years old all the way up to the grownup allergy kids. The aim of this mini series is to give you an insight into the thoughts, likes, dislikes, worries and celebrations of allergy kids and how it changes over the years. Many times allergy parents can worry that their child with allergies will miss out and will have a worse quality to life, but I know this isn’t the case and these allergy kids will show you how they don’t miss out, they just do things differently. Enjoy!

Today’s Allergy Kids:

Oscar, 8 years old

 

Allergy Kids 3 Top Tips

  1. Don’t eat what makes you sick
  2. You can always say “no”
  3. Check the ingredients labels

 

Allergy Mum’s Top Tips

  1. Always explain about allergies to anyone looking after your allergic child (never assume that they know, always remind the school carers throughout the school year)
  2. Learn the language of your allergens
  3. Find safe products

THANK YOU FOR LISTENING

To get more EAS content sent directly to your device as they become available, you can subscribe on iTunes or Stitcher Radio!

One of our little goals we would love to achieve for is to get into the iTunes “New & Noteworthy” Section, it means we get free front page advertising on iTunes, how great for allergy awareness! But we can’t do it without you. Please subscribe, rate and review on iTunes so that the people at Apple will take notice of our podcast

And lastly, if you have any questions, thoughts, or guests you want to see on the show, please contact me via the contact page.

Chocolate Recipe Book: want the first chapter free??

For those of you who have been following my blog and podcast for a little while you’ll know I’m writing a Chocolate Treats Recipe Book. It is the ultimate guide to working with dairy free chocolate with an amazing array of cakes, cupcakes, cookies, biscuits, sweet morsels and other delights all free from the top 14 allergens!

To get your free sneak peak of what’s in store plus 2 bonus recipes sign up with your email address below. You will also get updates of the book launch in November.

EAS 046: Kids With Allergies Mini Series – Alice 9 yrs, Milly 7 yrs, Elodie 4 yrs

Over the months of September and October will be the `Allergy Kids Series. I will be talking to kids of all ages about what they think about having allergies and how they live with them everyday. I will be interviewing kids from as young as 4 years old all the way up to the grownup allergy kids. The aim of this mini series is to give you an insight into the thoughts, likes, dislikes, worries and celebrations of allergy kids and how it changes over the years. Enjoy!

Today’s Allergy Kids:

Alice, 9 years old

Milly, 7 years old

Elodie, 4 years old

 

Allergy Kids 3 Top Tips

  1. Memorise your allergies
  2. Tell people your allergies
  3. Don’t eat what you’re allergic to

 

Allergy Mum’s Top Tips

  1. Talk to people, get advice
  2. You know your child best, you know when they’re poorly

THANK YOU FOR LISTENING

To get more EAS content sent directly to your device as they become available, you can subscribe on iTunes or Stitcher Radio!

One of our little goals we would love to achieve for is to get into the iTunes “New & Noteworthy” Section, it means we get free front page advertising on iTunes, how great for allergy awareness! But we can’t do it without you. Please subscribe, rate and review on iTunes so that the people at Apple will take notice of our podcast

And lastly, if you have any questions, thoughts, or guests you want to see on the show, please contact me via the contact page.

Want a sneak peak?

For those of you who have been following my blog and podcast for a little while you’ll know I’m writing a Chocolate Treats Recipe Book. It is the ultimate guide to working with dairy free chocolate with an amazing array of cakes, cupcakes, cookies, biscuits, sweet morsels and other delights all free from the top 14 allergens!

To get your free sneak peak of what’s in store plus 2 bonus recipes sign up with your email address below. You will also get updates of the book launch in November.

Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)

About a year Nomad Health got in touch with me and asked whether I would review some of the their pasta.  About 6 months later Fodify Foods gave me some of their sauces and spice mixes to try out. In the last few months I have finally made the time to actually try out all these products, make recipes, photograph them and write up my review for you.

I find the Nomad pasta exciting because these pastas are not only gluten free, they are grain free. It’s not often that you find a free from pasta that is free from the usuals of potato starch and rice flour. Not that they’re bad per se, but I find they are sometimes heavy on my stomach and I know that they sometimes provide trouble for others.

These pastas are made from sesame flour, green banana flour and other unusual ingredients. Usually gluten free pasta can disintegrate if cooked too long or it can fall apart. But this was just like cooking ‘normal’ pasta and when cooked, the pasta held it’s shape with no problem.  I had a cheeky little taste while I was plating up…

Seeing as I had pasta to try out, I had to make a sauce to go with it. Fortunately for me, I didn’t have to work very hard because the lovely ladies at Fodify Foods had given me a Tomato Pasta Sauce to try. What’s special about this sauce is that it has no added sugar or salt and it is low FODMAP. Most of the time with sauces, garlic is a key ingredient, however for those following the low-FODMAP diet garlic is a no-no.

For this dish I wanted the recipe that would show off the sauce, be low-FODMAP and an easy to follow. I had some beef mince in the fridge so I decided meatballs would be perfect.

If you have any fresh basil or parsley, it goes great with this dish. I think this pasta sauce is a really great base sauce. Ideal for herb-ing up as you like!

 

So without further ado, let’s make some dinner!

Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)

 

Super easy to make!

Serves 2-3 people

Ingredients:

  • 500g beef mince
  • 1.5 tsp dried basil
  • 1 tbsp dried oregano
  • 2.5 tbsp fresh parsley, finely chopped
  • 1 tsp wholegrain mustard
  • 0.25-0.5 tsp salt, to taste
  • Oil for frying
  • 1 Jar Fodify Foods Italian Pasta Sauce
  • 2 portions of Nomad Health Green Banana Fusilli Pasta

 

Method:

Preheat your oven to 180C

Put the mince meat, basil, oregano, parsley, mustard and salt in a bowl and use your hands to mix them together so that the herbs and mustard are evenly distributed in the mince. Now take some mince and roll into a ball. You should be able to make 14 meatballs.

Heat a little oil in a sauce pan until hot. Fry the meatballs in the pan to brown on all sides. Once browned place in an oven proof dish. Continue until all the meatballs are browned.

Now pour the jar of Fodify pasta sauce over the meatballs. Use a couple tablespoons of water to rinse out the jar and add to the dish.

Put your meatball dish in the oven and bake for 25-30 minutes until cooked through.

When the meatballs have 10 minutes to go. Cook your Nomad Foods Fusilli Pasta as per pack instructions.

 

Serve with a sprinkling of fresh basil and enjoy!

 

EAS 045: What’s it Like Being An Allergy Kid?

In today’s episode I’m going to be talking about what it’s like to be an allergy kid. Is it really as stressful as you think? I go through how I thought about my allergy at different ages in my life, how my parents influenced my views and if allergies have influenced my life for the better. This episode is an introduction to the Allergy Kids Series which will run over September and October.

What You’ll Learn:

  • I talk about having allergies in primary school.
  • What it was like transitioning to Secondary School.
  • How my Mum taught me to stay allergy safe as a teenager.
  • How I told my boyfriend about my allergies.
  • What it was like going to university with allergies.
  • How I told my housemates about my allergies.
  • I reflect on how having an allergy has influenced my life.
  • I talk about some of my allergy wins.

THANK YOU FOR LISTENING

To get more EAS content sent directly to your device as they become available, you can subscribe on iTunes or Stitcher Radio!

One of our little goals we would love to achieve for is to get into the iTunes “New & Noteworthy” Section, it means we get free front page advertising on iTunes, how great for allergy awareness! But we can’t do it without you. Please subscribe, rate and review on iTunes so that the people at Apple will take notice of our podcast

And lastly, if you have any questions, thoughts, or guests you want to see on the show, please contact me via the contact page.

Chocolate Recipe Book: want the first chapter free??

For those of you who have been following my blog and podcast for a little while you’ll know I’m writing a Gluten Free, Nut Free, Dairy & Egg Free Chocolate Recipe Book. It is the ultimate guide to working with dairy free chocolate with an amazing array of cakes, cupcakes, cookies, biscuits, sweet morsels and other delights.

I am hoping to have this e-book published at the end April. But don’t worry, if you can’t wait until then you can get your hands on the first chapter including 2 recipes. (There are also 2 bonus recipes you get sent later….)

To get your free copy and get the latest info on my recipe book launch, sign up with your email address below.

Sponsor

AllergyTranslation.com provides travellers with allergy translation cards to help them bridge communication barriers while abroad at restaurants. You can order a credit-card sized printout that displays your food allergies in any of the 43 languages available.

Have a long list of food allergies? You can choose from over 200 foods to include on your customized card. Best part is: it’s available online right after purchase so you can print and go!

Travel with more peace of mind for only $8 Canadian per card. Don’t limit your adventure! Visit www.allergytranslation.com today.

Moroccan Style Chicken Recipe – Fodify Foods Spice Mix Review

Moroccan Style Chicken Recipe – Fodify Foods Spice Mix Review

Back before Christmas the lovely ladies, Janet and Hannah from Fodify Foods sent me a selection of their products to sample. This time round I whipped up a quick and easy dinner using their Moroccan Spice Mix, and I have to say it went down a treat!

Now personally, I and everyone in my house don’t need to eat a low FODMAP diet, but I was up for the challenge. Especially with janet and Hannah’s spice mixes to ease the transition!

When putting together this dinner I wanted to create something that could be done with very little. A type of the ‘cupboard is bare’ meal but you wouldn’t know it. I also wanted to make sure that I kept my cooking time down. As an avid home cook and foodie, I can happily spend a couple hours on one dish, however for the working person, and if you’re knew to the world of free from, this is not really what you want.

This recipe will take you 30 minutes to cook from start to finish, it is really easy and incredibly yummy. My chief taste testers have no allergies or intolerances and they couldn’t tell there was no onion, garlic, gluten and dairy. In fact, they asked for more!

So without further ado, here is my quick Moroccan Spiced Chicken Recipe!

Moroccan Style Chicken – Fodify Foods Spice Mix

Ingredients:

  • a dash of olive oil
  • 1/4 tsp cumin seeds
  • 1 bay leaf
  • 750g diced chicken breast
  • 2 tsp Fodify Foods Moroccan Spice Mix
  • 1 tsp dried thyme
  • 2 tsp tomato puree (or 2 diced tomatoes)
  • a dash of water to make a sauce
  • salt and pepper to taste.

 

Method:

  1. Heat a dash of olive in a medium sided frying pan. Add the cumin seeds and bay leaf and fry until you hear the cumin seeds start to sizzle.
  2. Add your diced chicken breast to the pan and stir. Fry until the meat has turned white on all sides.
  3. Now add the Fodify Foods Moroccan spice mix, dried thyme, tomato puree and mix. Add a dash of water as needed to create a sauce.
  4. Then turn the heat down to simmer, cover with a lid and cook for 15-20 minutes until the chicken is cooked.
  5. Season with salt and pepper and serve with some roasted vegetables or a bed of boiled rice.*

*If serving with roasted vegetables, preheat your oven to 180C, cut your vegetables into bite sized chunks, drizzle with some olive oil, season with salt and pepper and roast for 30 minutes.

*If serving with rice, put the rice on 15 minutes before the chicken is ready. Cook the rice per pack instructions.

EAS 044: Allergies in Ireland – How Laura Has Managed Her Dairy Free Kids

Today’s Guest:

Laura Kenny

WEBSITE: www.dairyfreekids.ie

TWITTER: @dairyfreekids 

This week I talk to Laura Kenny allergy mum and blogger over at dairyfreekids.ie. She is an Ireland based blogger with two dairy free kids. Laura tells me all about her journey to figuring out her boys could not tolerate dairy, the difficulties she’s had and how she’s managed to persevere.

What You’ll Learn:

Laura Kenny has two boys, 8 and 5 years old who are dairy free. Laura had quite a job getting to diagnosis. Her boys would be up crying in the night, have hard bloated stomachs and she just couldn’t figure out what was wrong. She went to the doctors hoping to get an answer and he eldest son went through testing. Laura’s youngest suffered from silent reflux as a baby, and it is was when she started bottle feeding her son that she suspected a milk allergy or intolerance in her youngest too.

Laura and her family are based in Ireland. She tells me about the difficulty she had getting her boys diagnosed. In Ireland there doesn’t seem to be a ‘milk ladder’ challenge like in the UK. Laura shares that a problem in Ireland is that there isn’t a system for diagnosis or at least a system in which patients can follow to figure out what may be an allergy. Nor to follow in monitoring a child’s progress, such as the ‘milk ladder.’

Once Laura figured out dairy was a problem for her boys, she had to start re-educating herself and her family. One of the things that Laura learned was where you can find milk and milk proteins in products, the usual like butter, milk and cheese and also the not so usual like ham slices. This was one of the most important things. Reading labels was daunting in the beginning but it got easier.

Laura was not an avid cook in the beginning but she wanted to make sure her boys could always eat in their house. So she would look for dairy free alternatives but if she couldn’t find, she would make them herself. This became really usual when it came time to sending her boys to school. She  would send in dairy free alternatives to make sure her boys didn’t ever feel left out.

A child must know about their allergies if they’re going to school. Click To Tweet

We talk about the importance of communication. Communication is important for both explaining to the children about their allergies, telling the school/teachers/carers/family/friends and also for making sure your child can communicate about their allergies and just in case they have eaten something they are allergic to.

I ask Laura also to talk about looking back in hindsight what she would do differently and what advice she has for other parents. For parents who knows their child is reacting to some food but doesn’t know what it is.

Chocolate Recipe Book: want the first chapter free??

For those of you who have been following my blog and podcast for a little while you’ll know I’m writing a Gluten Free, Nut Free, Dairy & Egg Free Chocolate Recipe Book. It is the ultimate guide to working with dairy free chocolate with an amazing array of cakes, cupcakes, cookies, biscuits, sweet morsels and other delights.

I am hoping to have this e-book published at the end April. But don’t worry, if you can’t wait until then you can get your hands on the first chapter including 2 recipes. (There are also 2 bonus recipes you get sent later….)

To get your free copy and get the latest info on my recipe book launch, sign up with your email address below.

THANK YOU FOR LISTENING

To get more EAS content sent directly to your device as they become available, you can subscribe on iTunes or Stitcher Radio!

One of our little goals we would love to achieve for is to get into the iTunes “New & Noteworthy” Section, it means we get free front page advertising on iTunes, how great for allergy awareness! But we can’t do it without you. Please subscribe, rate and review on iTunes so that the people at Apple will take notice of our podcast

And lastly, if you have any questions, thoughts, or guests you want to see on the show, please contact me via the contact page.

Sponsor

AllergyTranslation.com provides travellers with allergy translation cards to help them bridge communication barriers while abroad at restaurants. You can order a credit-card sized printout that displays your food allergies in any of the 43 languages available.

Have a long list of food allergies? You can choose from over 200 foods to include on your customized card. Best part is: it’s available online right after purchase so you can print and go!

Travel with more peace of mind for only $8 Canadian per card. Don’t limit your adventure! Visit www.allergytranslation.com today.

Squidgy Banana Loaf with Coconut Sugar (Gluten Free, Dairy Free, Egg Free, Nut Free)

Squidgy Banana Loaf with Coconut Sugar (Gluten Free, Dairy Free, Egg Free, Nut Free)

Can a banana be too far gone …? I’m not so sure…I had a bunch of bananas far past spotty. They were black and a couple of them were starting to shrivel and go mouldy…I know it sounds gross and like they should have gone in the bin days ago but I’m hate to waste food of any kind. Also the cool thing about bananas that have started to shrivel is that they get gooey and fudgey in texture. When they go in a cake they also keep their shape which means you get sticky banana chunks in the cake too!

This pile of bananas had been sitting on my kitchen counter for a couple weeks and on Saturday morning I decided that it was time that I made something out of them. I thought about making my Gluten Free Vegan Breakfast Muffins but I make those quite regularly and it was my morning off so I wanted to experiment a bit.

This loaf cake came out really moist and squidgy. My chief taste tester definitely did. He woke up to a cup of coffee and banana loaf to start the day. His suggestion was that this would go really well with custard or ice cream! It goes well with coffee too.

So here you are, the perfect thing to bake on a lazy Saturday morning. Enjoy!

Squidgy Banana Loaf with Coconut Sugar (Gluten Free, Dairy Free, Egg Free, Nut Free)

Ingredients:

  • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
  • 90g coconut flour
  • 190g rice flour
  • 75g coconut sugar + 1/4 tbsp for sprinkling
  • 1 tsp gluten free baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 420g black spotty bananas (1 reserved for slicing)
  • 100ml light oil
  • 2 tbsp cider vinegar
  • 350ml water

 

Method:

Preheat your oven to 180C. Line the bottom and sides of your loaf tin with baking paper.

In small bowl make your chia egg by adding the chia seeds and water. Mix a little until all the seeds are submerged. The seeds will start to absorb the water after about 5 minutes and it will look kind of gooey. Now put aside while you make the rest of the cake.

In a bowl mix all the dry ingredients together, reserving 1/4 tbsp coconut sugar for sprinkling over your finished cake.

In another bowl mash together the bananas apart from one which will be used to decorate the top of the cake.

Now mix together the oil, vinegar, water and your chia egg.  Make a little well in the middle of your dry ingredients, then pour in the wet ingredients and add your mashed banana. Mix the cake batter until the flour is all mixed in. Transfer to your loaf tin and spoon it over evenly.

Slice your reserved banana and spread the slices over the top of the cake. Sprinkle with your reserved coconut sugar.

Now pop the cake in the oven and bake on a middle shelf for 30-35 minutes.

Check the cake is done by pricing the centre of the cake with a knife. If it comes out clean the cake is done.

Leave to cool in the tin until warm to touch, then careful lift the cake out and transfer to a wire rack to cool.

 

Enjoy with a dollop of dairy free ice cream or custard!

Massive Gluten Free Peach Tray Bake Recipe and Chocolate Treats Recipe Pre-View!

Massive Gluten Free Peach Tray Bake Recipe and Chocolate Treats Recipe Pre-View!

Summer is the season where everything comes into bloom, the fruits and vegetables are at their sweetest and the sun is out, or at least it’s supposed to be.

One of the fruits I have become fascinated with this summer is peaches. My Mum didn’t buy them often because she didn’t like the texture of the fruit skin, but for some reason they kept coming crossing my path.

One such path was a friend’s birthday and I offered to make the cake for the party. Now as it’s a birthday I like to make a cake that the birthday boy or girl, well obviously because it’s their birthday! This friend liked peaches and I knew he liked vanilla. So I decided a peach case it was to be. (I should also mention that none of my friends have allergies or intolerances, but they all get gluten free and nut free cakes if I’m making it.)

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

Firstly there had to be syrupy peaches to top the cake. But what about the icing? The cake is a simple, unpretentious sponge so I wanted the icing to be a bit more decadent.

At the time I was making this cake I was also finishing up developing recipes for my allergy friendly Chocolate Treats Recipe Book (launching in time for Christmas). I was experimenting with white chocolate and came up with this white chocolate ganache frosting. It was the perfect accompaniment to this peach cake. A dairy free version of this frosting recipe is also going in my recipe book, but I wanted to give you a sneak peak!

If you are throwing a party this tray bake is a perfect edition, it’s summery, sweet and delicious. Not to mention gluten free and nut free too!

EAS Chocolate Treats Recipe Book Pre-View: White Chocolate Ganache Frosting Recipe

If I’m making cake, I love to decorate. Whether that is a simple runny icing, fruit baked into the top, or a buttercream. When I was making allergy friendly custom made cakes back in 2014-16, I wanted them all to look pretty as well as taste delicious.

Working in my little kitchen back then was where I started my cookbook really. It was when I found that along with a nut allergy, finding gluten free cakes and treats was a nightmare. Everything had nuts in or a warning. I really started to miss having treats. This is when I started looking at recipes online and figuring out how I could have my cake and eat it too.

Whenever there is an occasion, I like to make something. Even if there is not, I’ll make an occasion to fit the cake I’ve made. Why not? I love to celebrate and I think the best way is with cake!

If there is the birthday, it’s the best occasion to make cake. So their face when you’ve baked a cake and decorated it is priceless, especially when it’s an allergy safe cake!

 

For this frosting recipe, I took my vanilla buttercream recipe and made it a bit more decadent. Chocolate ganache is what you make truffles from. To add it to a buttercream could seem over the top, but when it comes to birthdays, and especially allergy safe birthdays, I think going over the top is necessary!

If you want to find out more about my Eat Allergy Safe Chocolate Recipe Book and get the Working With Dairy Free Chocolate Chapter for free today, click here.

Peach Tray Bake with White Chocolate Ganache Frosting (Gluten Free, Dairy Free, Nut Free, Soya Free)

Serves 20-30

Makes a large roasting tray (like you would use to roast potatoes)

Ingredients

Peach Topping:

  • 700g peaches, roughly chopped
  • 350g sugar
  • 2 tbsp water

 

Cake Sponge:

  • 400g demerara sugar
  • 8 medium free range eggs
  • 400ml oil
  • 300g coconut flour
  • 600g rice flour
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1tsp nutmeg
  • 8 tbsp white wine/cider vinegar
  • 600ml water
  • 2 tsp vanilla extract
  • 180g fresh grated apple
  • 200g fresh chopped peach

 

Method

  1. Prepare the peach topping: In a heavy bottomed saucepan, add the cut peaches, sugar and water. Put on a medium heat and bring to simmer. Put the lid on, turn the heat down to low and simmer for 2 hours until a runny, syrupy chunky jam has formed. Stir every so often to make sure it is not sticking. *It’s best to make the jam well before you need it because when you spoon it on, you want it to be cool so that it doesn’t melt the frosting.
  2. Make the sponge: grease and line top and sides of a 6’’ round loose bottom baking tin, cut a piece large enough to cover your tin too
  3. preheat oven to 150C
  4. Beat with an electric whisk the eggs, sugar and oil until pale and fluffy, approx 3 mins
  5. add flours, baking powder, bicarbonate of soda, nutmeg and beat.
  6. add the vinegar, vanilla extract and apple and mix until fully incorporated. Then add cut peach.
  7. Spoon the mix into your lined baking tray and cover with your extra piece of grease proof paper/foil
  8. Put in your preheated oven on the middle shelf. (Use a spare shelf to hold down the grease proof paper covering your tin if need be.) Cook for 20 minutes covered. Cook for a further 20 minutes uncovered.
  9. While the cake is in the oven, prepare the Dairy Free White Chocolate Ganache (step 1) to go in you Dairy Free White Chocolate Ganache Frosting.
  10. Check your cake is cooked by poking the middle of the cake, if your knife or skew comes out clean then your cake is cooked. If it does not, put the cake in for a bit longer. You may want to cover it again to stop it from going too brown.
  11. Once cooked, place on a cooling rack. When cool to touch, take the cake out of the tin and leave to cool thoroughly before icing.
  12. Now is time to finish the frosting. Continue from step 2 of the icing recipe.
  13. Now let’s get icing! Use a spatula or knife to spread your Dairy Free White Chocolate Ganache Frosting over the top of your peach tray bake. You could make swirly patterns if you like and spread to the edges.
  14. Now spoon your peach jam all over the middle of the cake. Spread it out but leaving a bit of the frosting peeking through at the edges.
  15. The last step is add candles and have a party!

Dairy Free White Chocolate Ganache Frosting

Ingredients

  • 75ml hot dairy free milk
  • 150g dairy free white chocolate
  • 100g dairy free margarine
  • 200g icing sugar
  • ½ tsp vanilla extract

 

Method

  1. Put an inch of water in the bottom of a saucepan and heat to barely simmering. Put a heatproof bowl over the barely simmering water making sure the water does touch the bottom of the bowl. Add half the dairy free ‘white’ chocolate and the hot dairy free milk. Stir until the chocolate has melted, then take off the heat and add the rest of the chocolate. Stir until the chocolate has completely melted and you have a yellowy, creamy and kind of translucent ganache. Now put the bowl in the fridge to firm up for about an hour.
  2. Beat the dairy free margarine with an electric whisk. Once fluffy, sift in a spoon of icing sugar at a time, stirring with the blades gently without turning on the power. This will stop the sugar pluming up in your face and all over the kitchen counter. Continue until half the icing sugar is used, then beat until fluffy. Follow the previous steps for the rest of the icing sugar. Now add the vanilla extract and beat.
  3. Take the ganache out of the fridge. It should be a soft and kind of sticky ganache. Use a spoon to transfer it to the icing bowl and break it up into smaller pieces. Now beat with the electric whisk until you have a creamy frosting. It should look a little like ice cream.
  4. Once thoroughly beaten, use a knife of spatula to spread it over your cool cake.

 

Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

A few months ago Schar were kind enough to send me a huge box of their new range products; Viennese Whirls, Chocolate Chip Buns, their new Sourdough and their American Style Burger Buns.

Now if you have burger buns, how can you not make burgers to go in them!! Thank you Schar for giving me an excuse to make a whole load of burgers.

 

When it comes to living with allergies, in the beginning it can be difficult to find foods that are quick, easy and tasty but burgers are one of my go to quick dinners, show stopper BBQ editions and lunchbox fillers. Burgers are fantastic hot or cold and so versatile. You can make them out of practically any mince meat and get creative with herbs and spices galore! What’s more it is incredibly easy to make them gluten free, dairy free and egg free! They could be top 14 allergy free if you wanted, not to mention low-FODMAP.

I’ll have more burgers recipes coming your way because I just love to experiment and as I said they are such a great meal for those with allergies. Last time it was Lamb Burgers with a side of Spring Greens this time i went for something a bit spicier and what a treat to have burger buns to go with.

These buns are packed for long life in sets of 2, ideal if its just one or two of you eating gluten free. I personally love to toast my burger bun to add a crunchy side. These buns grilled really well. The flavour was just a plain burger bun which was great because then you can add condiments and any flavour of burger! Sky’s the limit!

So lets get cooking!

 

 

 

 

Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

Perfect for a summer BBQ or to enjoy for dinner any day of the week! 

If you need egg-free, simply omit the egg from this recipe, I promise it’ll taste just as good.

Prep time: 5 minutes

Cook time: 13 minutes

Ingredients

  • 1 egg
  • 2 tsp (dollop of) yellow mustard (make sure its gluten free!)
  • 3 tsp paprika
  • 1.5 tsp dried rosemary
  • 1/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp chilli flakes
  • 1/ tsp cumin powder
  • 1 kg lean beef steak mince
  • 4  Schar Gluten Free Burger Buns

 

Method:

Turn your grill on and let it heat to high and prepare you grill rack. (*Tip: use some fold to cover the bottom of the tray to make washing up easier.)
In a bowl beat the egg, mustard and dried spices, herbs, salt and pepper. Beat until it has all been evenly mixed and there are no lumps of powder.
Now add the beef mince. Use your hands to bring the burger mix together so that the beef is covered in your seasoning. Now a handful of mince and flatten into a burger shape.
Place your burger onto you grill rack. Continue to make burgers until all the mince has been used up. You should make about 10 burgers.
Now place your burger filled grill rack right under the grill.
Grill for 8-13 minutes on the first side and then turn over and grill the second side for a further 8-10 minutes. If you want rare burgers, cook for 8 minutes on each side. If you would like more well done, cook for longer on each side. Make sure the burger is piping hot in the centre, even if you are having it rare.
Now slice your burger buns in half and place under your grill to toast the inside of the buns. Grill for 3-5 minutes until golden brown.

Now it’s time to serve up! You could have a simple burger in a bun, or why not adding some mustard or tomato chutney?

 

 

 

Check out these great veggie side dishes too Pan-Fried Marrow and Sweet Potato Fries.