Nakd Bakewell Tart

Nakd Bakewell Tart

INGREDIENTS: Dates, cashews, raisins, natural flavouring.

Brain: No way, I don’t believe that this can taste like Bakewell tart.
Taste buds: OMG! It totally tastes like Bakewell tart. This is the best raw food bar ever!
Heart : Boys, come try this delicious thing. It tastes exactly like Bakewell tart.
Brain: I think you have forgotten that they have never eaten Bakewell tart, have no idea what you are talking about, and are stepping away from the scary, over excited Mummy.


Dairyfine Mint Créme (from Aldi)

Ingredients: dark chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), sugar, glucose syrup, invert sugar syrup, peppermint oil.

It’s rare that the Allergy Brothers can actually eat normal (or better still bargain) priced food. I was all excited about finding this. Big tried a nibble, Little sniffed it, and then they both discarded the “toothpaste chocolate. ” Their loss was definitely my gain. This is basically a big bar of after eight. It’s quite sugary (four different mentions of sugar in the ingredients! ), but I actually enjoyed this. A square or two of this when I was starting to flag was a real lift. The clear mint flavour was a nice shot of adrenaline mixed with the sugar hit and dark chocolate hit. A must for exhausted parents, cramming students and shift workers.

Beyond Dark – Moments of Pleasure

Ingredients: cocoa mass, sugar, cocoa butter, soya lecithin, vanilla.

I really wanted to hate these because of the stupid, pseudo porn name. I hate all that food is sinful and dirty and sexy ridiculousness. But you know how devoted I am to my quest to find foody perfection so I tried these, despite my misgivings, and, dear God, they are good. The smoothest dark chocolate I have ever tasted. The texture is fantastic and the vanilla softens the flavour. I think there is something about the shape and size of the chocolate drops that really enhances the mouth feel and melt of these. The chocolate drops are sublime. The only improvement they could make to these is to change the lecithin to a non-soya variety so more people can eat them. But perhaps I don’t want more people to be able to eat them because then I would have to share…

Fossil Biscuits

The dinosaurs went stomping all over our biscuits (and we accidently learnt about fossils). Idea stolen from Okido magazine.

Biscuit Recipe

180g margarine

120g sugar

150g corn flour

150g gram flour

  1.  Cream margarine and sugar together.
  2.  Stir in flours and work together to form a soft dough.
  3.  Roll out on a floured surface and cut into shapes.
  4.  Bake at 190 C/375 F / Gas Mark 5 for 15-20 minutes.
  5.  Leave to cool before removing from baking sheet.

Orgran Pizza & Pastry Multimix

INGREDIENTS: maize starch, potato starch, maize flour, glucono delta lactone (is it just me or does that sound like an American college sorority?), sodium bicarbonate, pea flour, salt, xanthan gum, carboxymethylcellulose, methylcellulose.

Can’t recommend this reliable cupboard staple enough. It’s very versatile. We’ve used it to make hot dog rolls, burger baps, pizza bases and donuts. It’s also enjoyed by all of Team Allergy, and there are not many things that pass that taste test. My only complaint is that the food needs to be eaten fresh so you can’t use this mix to make rolls for a packed lunch, unless you are also packing the oven to cook it then or you pack some kind of ice axe to hack into the rolls (they don’t keep well).