NuGo Dark Peanut Butter Cup

Ingredients – Dark chocolate (Unsweetened chocolate, Cane sugar, Cocoa butter), Non-GMO soy crisp (Non-GMO soy protein isolate, Tapioca starch, Salt), Tapioca syrup, Agave syrup, Non-GMO Brown crisp rice, Ground peanuts, Peanut flour, Rice bran, Gum acacia, Peanut oil, Natural flavour, Soy lecithin, Salt.

Contains Peanut and Soy.  Manufactured on equipment that also processes products containing tree nuts, milk, and egg.  Product is produced under Kosher supervision and is certified Pareve.


I was pulling a late night working on my lap top and decided I needed something to give me an energy boost.  This definitely hit the spot. There was a generous layer of dark chocolate, and it was pretty sugary.  The NuGo bar was crispy and light too.  This bar fulfilled all my requirements and fuelled me for another hour with my nose to the spreadsheet grindstone.


Amy’s Kitchen Manhattan Veggie Burger

Ingredients – Organic quinoa, Organic mushrooms, Organic onions, Organic celery, Organic carrots, Gluten free oats, Organic walnuts, Organic tapioca starch, Organic chickpea flour, Organic tomato puree, Sea salt, Sunflower oil, Organic garlic, Organic sugar, Filtered water, Organic potatoes, Cider vinegar, Organic molasses, Organic green sweet peppers, Hickory smoke flavour, Distilled white vinegar, Ground mustard seeds, black pepper, spices.


I quite like Amy’s Kitchen products (I reviewed their Breakfast Bun, and Burrito favourabl20160516_094206y) so I had high hopes for this product.  The packaging suggested four cooking methods: hob, barbecuing, oven or microwave oven.  The first time around I tried the oven method as it meant I could cook some oven chips simultaneously. I was rewarded with some salty, dried out, cork coasters.  Not good.  The second time, I fried them on the hob.  This was much more successful.  The moisture and flavour was sealed in.  The texture was better.  I could also actually taste the mushrooms and quinoa.  So, depending on the cooking methods available to you, this is either awful or quite nice!

Child’s Play Chocolate Bark

We have all been ill here at Allergy Towers, but now we are back and eager to blog again.  We needed a simple idea that Allergy Little and Allergy Niece could do together so we decided to make chocolate bark.


Chocolate (we used dark chocolate that is free of the boys’ allergens)

Sprinkles (please check carefully for your allergens; some of these have very weird ingredients)

That’s it!


  1. Break the chocolate into small pieces.  This might be a good opportunity to taste test the chocolate.20160301_112558-1
  2. Melt the chocolate in a bain marie or in a bowl over a saucepan of boiling water.20160301_113012-1
  3. Lay some baking parchment on a tray.  Pour the melted chocolate on the baking parchment and use a spatula or palette knife to spread the chocolate out.
  4. Cover the chocolate with sprinkles.  You might want to spread them out a little bit more evenly than we managed!20160301_114030-1
  5. Put the tray, baking parchment, and chocolate in the fridge to set.20160301_114109-1.jpg
  6. Then break the chocolate bark up into smaller pieces.  Eat and enjoy.20160301_161823-1

Peppa Pig Muddy Puddles

Ingredients: Water, Dry fructose syrup, Sugar, Cocoa mass (4%), Cocoa extract (2.5%), Vegetable fibre, Stabiliser (Xanthan gum), Chocolate flavour, Acidity regulator (Sodium bisulphate).

It is rare to find chocolate products without dairy in.  It is even rarer to find chocolate products without dairy in that are branded with a favourite character.  Plus, the description sounded delicious: Chocolate flavoured smoothie tubes.  Check, check, check. Guaranteed yum!  Except…


This photo sums up what happened to every tube.  We tried them chilled and we tried them frozen.  Nothing could disguise that they tasted of sweetened chemistry set.  Certifiably yuck!

The only good thing is that the name is quite honest as you will find muddy puddles of melting, discarded ice pole around the place as the children abandon the smoothie tubes after their first lick.

Vegan, gluten free Gingerbread Robot Teddies!

We had some Sweet Freedom left over from the Choc Chick Chocolate Making Kit so it seemed like a good idea to use it up in some “last day of the holidays” baking.


  • 180g margarine
  • 90g Sweet Freedom
  • 150g corn flour
  • 150g gram flour
  • 2 tsp ground ginger


  1. Preheat your oven to 190C/375F/Gas Mark 5.
  2. Cream the margarine and Sweet Freedom together.
  3. Stir in the flours and ginger, and work together to form a soft dough.   This should give you a lovely smooth dough that cuts really nicely.
  4. Roll out on a floured surface and cut into shapes.
  5. Line a baking tray with baking parchment and put the dough shapes on to it.
  6. Bake for 15-20 minutes.
  7. Leave the shapes to cool before removing from the baking tray.  The photo shows what happens if you don’t.  We thank you, sacrificial teddy on the right side in the middle, for giving us lots of broken bits to “test”!20160103_121727.
  8. Decorate in whatever way you fancy.  The Allergy Brothers had painted their faces to look like robots from Lego Hero Factory so we decorated the bears to match.  Unfortunately, Allergy Big rubbed his face with his hand just before I took the photo so you will have to believe that the grubby marks are not dirt, but face paint.20160103_140816

Christmas Eve

It’s Christmas Eve, and the Allergy Brothers have got it all set up: a carrot for the reindeer, and a glass of soya milk and allergen-free cupcake for Santa!


We saw the Reindeer cupcakes on  Red Velvet Snow’s blog.  We had some gluten free pretzels by Barkat in the cupboard so we decided to make these on Christmas Eve.  We used the same cake batter as we used for this recipe, but we left out the cocoa powder.


Now, all we have to do is wait for Santa.  I hope you all have the Christmas that you need: peaceful, busy, sociable, quiet, big parties, or family time.  Happy Christmas from the Allergy Brothers and their family.