Chuffed about Chufa milk? (DF,GF)

We have a problem here at Allergy Towers.  Both the Allergy Brothers do cooking at school.  In fact, Allergy Wizard’s class cook every week and have now progressed to the stage that they make a two course cooked lunch for themselves once a week.  I think this is fantastic.  It can be difficult juggling ingredients though.  The biggest problem we have is dairy-based recipes.  The Allergy Brothers are allergic to dairy, soya, coconut and rice.  At home, this isn’t a problem as we use almond milk.  Unfortunately, there are children in their class with severe nut allergies so they can’t use any nut-based milks at school.  This has rather left us scratching our heads.  Chufa milk (AKA tiger nut milk) seemed to be the answer.  Despite its tiger nut nickname, Chufa is a tuber, not a nut, and so shouldn’t trigger a nut allergy.  However, it can trigger an allergic reaction in people, who have pollen or grass allergies.

We decided to try this new ingredient at home, and the boys were keen to make a mango smoothie.

Ingredients

As much mango as you can be bothered to cut up from a fresh mango

Chufa milk (enough to overfill the blender so it runs all over the counter)

Maple syrup (as much as you can bung in before killjoy Mum notices)

Method

  1. Cut up the mango while your Mum tries not to fret and fuss about the big knife.20180416_172829
  2. Bung the mango in the blender with too much Chufa milk and sneak in some maple syrup.20180416_173012
  3. That’s it.

Allergy Wizard tried their smoothie first, and within a minute or so began to have an allergic reaction.  HIs mouth felt “spiky” and he began coughing and finding it hard to breathe.  Thank goodness, this stopped very quickly after he had some anti-histamine.  But clearly, not a non-dairy solution for Allergy Wizard.

Amazingly, Allergy Plant was happy to try the smoothie after his brother’s reaction, he really enjoyed it.  He also finished off the rest of the Chufa milk carton the next day.  Chufa milk tastes nutty; the closest thing I could compare it to is macadamia nut milk.  If it wasn’t for Allergy Wizard’s allergic reaction, we would have been very chuffed about Chufa milk.

We bought our milk from Planet Organic.  Here is an affiliate link to the Ecomil Chufa milk; they also sell the raw Chufa for snacking, putting in salads, baking etc.

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Allergy Mum & The Quest for the Holy Granola – Part 2 DIY Granola

After my annoying discovery that me and coconut are not friends, I decided to invent my own granola.  It took quite a few attempts to tweak it, but this was very good.  It has the right ratio of clumps for snacking to cereal for eating in a bowl.

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Ingredients

100g maple syrup

300g dark chocolate

100g peanut butter

1 tsp salt

450g gluten free oats

150g flaked almonds

150g pecan halves

150g dates (chopped)

125 g Hilltop Honey Bee Pollen

Method

  1. Preheat the oven to 150°C, and line a baking tray with greaseproof paper.
  2. Melt the chocolate, maple syrup and peanut butter in a bowl over hot water.
  3. When the melted chocolate, maple syrup and peanut butter has cooled down a little, mix in the salt, oats, almonds, pecans and dates.
  4. Spread the mixture out on the baking tray, and bake for 30-35 minutes or until golden.  Stir once or twice during baking.20180208_095918
  5. Leave it to cool in the baking tray.  Then mix in the bee pollen and store in an airtight container.



Easter Nests (GF, DF, Vegan)

The Allergy Brothers made these Easter nests with chocolate eggs at school, using our recipe.  It’s really great that the boys are always included in their class’ cooking.

Ingredients

75g margarine (we used Pure sunflower brand)

50g golden syrup

100g dark chocolate (we used Kinnerton free from chocolate)

100g breakfast cereal (we used gluten free flakes and Nature’s Path Munch)

mini chocolate eggs (we used Lindt dark chocolate mini eggs)

Method

  1. Line a muffin tray with cases.
  2. Melt the margarine and golden syrup in a pan.  Reduce the heat to low, add the chocolate, and stir until the chocolate has melted.
  3. Remove from the heat, mix in the cereal, and stir until it is all chocolatey.
  4. Spoon into the muffin cases and make an indent in the centre. Place an egg in each nest.
  5. Chill the nests until they are firm.

 

 

Cream of Mushroom Soup (GF, DF, Vegan)

As much as I adore my beloved soupmaker, I had kind of hoped to be moving out of comforting, hot soup season and into Spring.  Clearly, the weather has other ideas.  This soup was inspired by two new products: Ecomil Béchamel almond cream and Knorr Mushroom stock pots.

I made the soup in my soup maker. You need to make sure all the vegetables are chopped to approximately the same size.
Ingredients
2 shallots, peeled and chopped
2-3 large Portobello mushrooms, peeled and chopped
3 small potatoes, peeled if necessary and cubed
1 Knorr mushroom stock pot or stock of your choice
1 carton of Ecomil Bechamel Cream 200 ml
1 carton of almond milk (I used Ecomil Organic Sugar Free Natural Almond Drink)

1. Chop all the vegetables to roughly the same size.
2. Put all the ingredients, except the almond milk, in your soup maker.
3. Add almond milk up to the minimum liquid level
4. Choose the blended soup option.
5. Leave the soupmaker to do its thing, and come back to your food hug! Deeply flavoured and delicious cream of mushroom soup.

This blog post contains affiliate links to the Planet Organic website.  These links don’t change the price you pay, but if you do make a purchase then the affiliate links help us pay for the costs of running this website.



Psorta Psarosoupa (Fish soup, GF, DF)

It has been very cold and snowy here.  I have been grateful for my soupmaker.  I used the enforced time inside to test the limits of it by making an approximation of a Greek fish soup, Psarosoupa.  The soupmaker rose to the challenge magnificently.

Ingredients

  • 1 Eschalion shallot, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, trimmed and chopped
  • 1 leek, trimmed and chopped
  • 4 new potatoes, scrubbed and chopped
  • 200g white fish fillet (snapper, cod, tilapia, etc), skinned and chopped
  • 1 tbsp. lemon juice
  • 1 Knorr vegetable stock pot or stock of your choice

Method
1. Chop all the ingredients into similar size pieces.
2. Put all the ingredients in your soup maker.
3. Add water up to the minimum liquid level
4. Choose the “soup with pieces” option.
5. Get on with something else, while your soup cooks.

Please note this post contains an affiliate link, that helps us to fund this website. Thank you.

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Allergy Big enjoying the snow near our home.

Peanut butter and Chocolate Cookies (Vegan, GF)

Allergy Big’s favourite sandwich filling is peanut butter with Dutch chocolate breakfast sprinkles.  These cookies are the biscuit equivalent.  If you need a nut free recipe, then follow this link to biscuits made with Free Nut Butter.

Ingredients

  • 90g peanut butter
  • 40g sugar
  • 75g corn flour
  • 75g gram flour
  • 30g margarine
  • 60g chocolate chips (I had to make my own by chopping up Kinnerton chocolate bars)

Method

  1. Grease a baking sheet with margarine or line it with baking parchment.  Preheat oven to 190°C/375°F/Gas Mark 5.
  2. Cream the peanut butter, margarine and sugar together.
  3. Stir in the flours and chocolate chips, and work together to form a soft dough.
  4. Take ping pong ball sized pieces of dough, and squash them flat into cookie shapes.
  5. Bake for 15-20 minutes, or until they are browning on the top.
  6. Leave to cool before removing from the baking sheet.