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.

 

 

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14 Vegan, Gluten Free Treats to make before New Year

 

All these recipes are gluten free and vegan.  Perfect for treating yourself before the New Year’s Resolutions start!

  1. Gingerbread
  2. Jam Buns
  3. Chocolate Bark
  4. Banana Bread
  5. Chestnut and Cocoa Teabread
  6. Treasure Biscuits
  7. Chocolate Cake
  8. Rhubarb, Apple and Ginger Crumble
  9. Pineapple Upside Down Cake
  10. Jujube Energy Treats
  11. Fossil Biscuits
  12. Free Nut Butter Cookies
  13. Ombre Cheesecake
  14. Chestnut Shortbread

Salted Chocolate Bubbly Caramels

Ingredients

Cooking oil or spray

125g liquid glucose*

360g caster sugar

3tbsp honey

15g bicarbonate of soda

250g dark chocolate

Salt

  1. Line a baking tray with baking parchment.  Lightly oil the baking parchment.
  2. Place the glucose, sugar, honey and 75ml water in a saucepan over a medium heat.  Keep stirring until the sugar has dissolved then allow the mixture to boil until it is a dark caramel colour.20171212_124350
  3. Take the saucepan off the heat and leave it to stand for 2 mins.  Quickly whisk in the bicarbonate of soda.
  4. Pour the mixture into the tray.  Cool down the mixture; I used some convenient snow!20171212_124449
  5. When it has set, break the caramel into pieces.
  6. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.  Cover one side of the caramels with the chocolate .
  7. Sprinkle the chocolate with salt, and then allow that to set.20171211_100720
  8. Store the salted chocolate bubbly caramels in the freezer, and eat whenever you need a burst of energy to get you through the holiday season!20171211_133023

*Why is there liquid glucose in this recipe?  Liquid glucose controls the formation of sugar crystals so you get nice, smooth caramels.

Hadleigh Maid Dark Chocolate Walnut & Mallow Whirls

No dairy walnut whirls!

Ingredients: Cocoa Mass, Sugar, Cocoa Butter, Glucose Syrup, Invert Sugar Syrup, Walnut, Gelatine (Bovine), Water, Emulsifier (Soya Lecithin), Natural Vanilla Extract, Stabiliser (E452).

May contain Milk/Nut traces.

I like the Hadleigh Maid company.  They are based close to where we live, in the next county, Suffolk.  Unfortunately, the Allergy Brothers had never been able to try their products before.  Sadly, they couldn’t get past the shape of a walnut whirl!  They have never eaten shaped chocolate before, as they only eat bars of Kinnerton Free From chocolate.  Allergy Little would not believe me that it was edible, “but chocolate is square, that is too pyramidy!”

I took one for the team and tried them.  The dark chocolate was pretty good quality with a cocoa solids minimum of 56%.  The mallow was yummy, but it’s a shame it contains beef gelatine.  Maybe the Hadleigh Maid company could come up with a vegan version?

Jujube Energy Treats

This recipe was created quickly as a way to use up some small quantities of the ingredients leftover from the Ombre Cheesecake recipe.  I wish I had thought just a little more and set these treats in a silicon ice cube tray because then they would have been Jujube Energy Cubes.  Anyway…

This recipe is very flexible.  It would be an ideal way of using up odd quantities of seeds, nuts and dried fruit.

75g margarine (I used Pure Sunflower spread)

50g golden syrup

100g chocolate (I used Kinnerton Free From chocolate)

approx. 150-200g seeds, nuts and dried fruit (I used 40g sunflower seeds, 40g pumpkin seeds, 40g pine nuts, 50g Abakus Crunchy Jujube Sprinkles*)

1. Melt the margarine and golden syrup in a pan and bring to the boil. Add the chocolate, reduce the heat to low, and stir until the chocolate has melted.
2. Mix in the seeds/nuts/dried fruit. Give it all a really good mix until everything is chocolatey.
3. Spoon the mix into the bun cases. I used mini muffin cases because these are very energy dense.  Chill for 3 hours or until set.

*Jujube is also known as the red date.  It is widely eaten throughout Asia.  It is also used in Chinese and Korean medicine for a wide variety of purposes.  Abakus foods have made Jujube sprinkles, which are sweet and crunchy.  They really lifted this recipe.

Ombre Vegan “Cheesecake”

This is quite a lengthy recipe.  Each stage doesn’t take that much time, but there are quite a few stages.

INGREDIENTS

For the base:

60g pumpkin seeds

60g sunflower seeds

60g pine nuts

2 tsp cocoa powder

120 g soft pitted dates

2 tsp vanilla essence

 

For the cheesecake layers:

300g cashew nuts

100g almonds

130ml almond milk

80g maple syrup

3 tbsp cocoa powder

For the top:

Any decorations you fancy.  I used dark chocolate curls.

 

  1. Check you have space in your freezer for your cake tin (15cm round).
  2. Soak the cashew nuts and almonds in water, preferably overnight. but for at least 2 hours.
  3. Line your cake tin with strong cling film.  As you can see in the pictures, I used a baking parchment cake tin liner and it was a bit of a faff, so I think cling film is the way to go.
  4. Pulse all of the base ingredients together in a food processor then blend continuously until the mixture starts to stick together.
  5. Put the mixture in the cake tin and pack it down until you have a nice, smooth layer.cheesebase
  6. Put the base-filled cake tin in the freezer while you make the filling.
  7. Drain and rinse the cashews and almonds.  Then blend these together by pulsing at high and low speeds.  [At this point, I added in the optional step of discovering that my blender was not up to the job so I had to buy a better one].
  8. Add the remaining ingredients except the cocoa powder, and blend until smooth.
  9. Remove the cake tin from the freezer, and pour about 1/3 of the layer mixture to make an even layer.
  10. Put this in the freezer for 2 hours.
  11. Mix in 1 tbsp of cocoa powder to the remaining 2/3 of layer mixture.  Remove the cake tin from the freezer, and pour about 1/2 of the remaining mixture (1/3 of your original quantity) to make an even layer.cheeselayer
  12. Put this in the freezer for 2 hours.
  13. Mix in 2 tbsp of cocoa powder to the remaining layer mixture.  Remove the cake tin from the freezer, and pour all the remaining mixture to make an even layer.
  14. Add any decoration; I used dark chocolate curls.
  15. Put this in the freezer for a final 2 hours.cheesefinalWhen it was frozen, I cut the cheesecake into portion slices, and returned them to the freezer individually wrapped.  Now, I have a ready supply of gluten free, vegan treats whenever I need them.