Home-made Gluten Free Goujons/Nuggets

This is a very multi-purpose method.  You can use it to coat tofu, white fish, chicken, quorn, etc.  I used turkey strips.  I haven’t provided exact amounts of ingredients because the quantities will vary each time.  If your children like cooking and getting a bit messy then they will love making this recipe.


Something to coat in batter (tofu, white fish, quorn, chicken, turkey, vegetables, etc)

Gluten free seasoned flour (I used cornflour with salt and pepper; you add extra herbs, spices, or chilli)

Gram flour

Unsweetened cereal (I used cornflakes; Rice Krispies or spelt flakes would work as well)


  1. Preheat the oven to 200°C.
  2. Cut whatever you are battering into appropriate size pieces.
  3. Prepare your coatings.  You will need a bowl of seasoned, gluten free flour, a bowl of gram flour mixed with water to the consistency of egg, and a bowl of your crushed cereal.
  4. Prepare a baking tray with baking parchment.
  5. Coat the item in the gluten free, seasoned flour, then the gram flour batter, and finally roll it in the cereal so it is completely coated.  Place the item on the baking tray.20180116_172846
  6. Bake the goujons/nuggets for 20 minutes or until you are sure that the inside is fully cooked through.20180116_163814



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

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

Choc Chick Raw Chocolate Making Kit

This kit contained 100g of organic cacao butter, 100g of organic cacao powder, 100ml of Sweet Freedom (a sweetener derived 100% from fruit), baking cases, and an instruction manual.  It cost us £12.99 from our local health food shop.


After the chocolate coin debacle, I was a little wary of chocolate making.  This kit, however, was very easy to use.  We needed a bain marie, a spatula, and  a metal balloon whisk.  We added vanilla bean extract, sea salt, and Sainsbury’s sugar stars as flavourings.

Our first job was to melt the cacao butter in the bain marie.  Allergy Little was really interested to see the constituent parts of chocolate, and he was surprised by the cacao butter “that looks like butter, but smells like stinky chocolate.”  After that, we simply whisked in the cacao powder, Sweet Freedom, salt, and vanilla extract.  The chocolate was very runny at this point and it was very difficult to pour it into the paper baking cases without spillages.  This is the only part of the process that I would change; I would use sturdier silicon moulds next time.  Allergy Little decorated the chocolates with the sugar stars, and they went in the freezer for 20 minutes.  They were ready by lunch time, and Allergy Little declared them “delicious”.


I think the chocolates were best eaten fresh as by the next day the texture had changed slightly as the ingredients had separated slightly.  The kit actually contained more cacao powder and Sweet Freedom than we needed so we used the extra ingredients to make a cake.

In summary, a good little kit.  Adults can make the chocolates they really want.  Kids can play Willy Wonka and learn about the ingredients in a popular food.



Christmas Marshmallow Crispies


45g dairy free spread (we used Pure sunflower spread)

300g marshmallows (ideally mini marshmallows, but we used Flumps)

200g cereal (we used Kellogg’s Puffed Corn Cereal and Nature’s Path Choco Munch because that’s what we had in the cupboard!)

Christmas shaped marshmallows or similar to decorate (we used Snowman marshmallows from Lidl)



  1. Melt the spread in a saucepan over a low heat.
  2. Add the marshmallows and heat them until they are completely melted into the spread.  Stir continuously.20151211_211604
  3. Take the pan off the heat and mix in the cereal.
  4. Press the mixture into a pan (we used a lasagne pan) lined with baking parchment.  It will be very sticky.  If you are going to add any sprinkles or extra marshmallows, then stick them on now.20151211_131508
  5. Leave the marshmallow crispy squares to cool in the pan.  Then cut into squares.

John Adams Chocolate Coin Making Kit

It’s nearly December, and, if you are a small child, that means only one things – advent calendars.  Unfortunately, the Allergy Brothers can’t eat the chocolate in most advent calendars.  Last year, we bought them very sophisticated advent calendars from Hotel Chocolat, which they could eat, but didn’t like!  This year I thought I would bring out the fabric advent calendar we have had since they were small.  I had the bright idea of making chocolate coins to fill the pockets, as the Allergy Brothers can’t eat the shaped chocolate available in most shops.

I was pleased to see this kit in a local toy shop.  As I am a good three decades over the recommended minimum age (6 years), I thought this would be a doddle.  I was wrong.


I got out all the bits, and discovered that I needed chocolate chips.  I decided that this didn’t matter.  The kit includes a chocolate melter; it’s a small, solid hot water bottle/bowl.  You fill it with warm, not boiling, water (the instructions were in bold for this bit), and then rest the chocolate chips in the bowl to melt.  I didn’t even bother trying this.  This is the method you put, if you are a toy manufacturer who is more concerned with not being sued when a child scalds themselves than in making a product that might work.  Allegedly, their method takes 10 minutes to melt enough chocolate for one coin.  I just put a load of chocolate chunks in a bain marie, which always works.  You then have to pour the chocolate into fiddly three part chocolate moulds.  There are enough moulds to make four coins at a time.


The chocolate then needs to go in the fridge or freezer to set.  This took 30 minutes in the freezer.  Now comes the wrapping in gold foil bit.  I thought this might be fun.  I was wrong.  You have to use a cutter to make the foil circles.  This bit of the kit actually worked.  Then you have to put the gold foil and a chocolate coin held in a circular plastic clamp in a spring-loaded plunger.  The idea is that foil gets wrapped around the coin, which you then lift out with the clamp.  Except it doesn’t.  The plunger gets stuck so the coin is stuck inside the machine.  I ended up using kitchen scissors to pry the coins out, and the whole thing got very messy.  You have to repeat the process to cover the other side of the coin in foil.


Then you have the chance to emboss the coins.  The kit came with a wide variety of plates.  I chose the two Christmas designs.  Unfortunately, it didn’t really work.  The press just didn’t press equally across the coin so some parts of the design came out and others didn’t.


I had planned to make each Allergy Brother a coin for each day of Advent.  This means I would need forty eight coins.  It took me one hour to make four coins, which looked rubbish (this is rarely the case with my photos, but they actually look better in the photo than in real life).  This is the most you can make in one go as there are only four moulds.  There is only enough gold foil included in the kit to make twelve coins.  The kit costs £18.99 and it doesn’t include the chocolate.


In conclusion, I would recommend this kit if you need to buy a present for a family you hate.  It will seem like a thoughtful gift, but it will just cause frustration and disappointment.  Happy Christmas!