Home Free “Mini Double Chocolate Chip Cookies”.

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A sneaky snack when working from home!

Ingredients – Gluten free whole oat flour, Natural cane sugar, High oleic safflower oil, Chocolate chips (evaporated cane juice, chocolate liquor, non-dairy cocoa butter), Demerara sugar, Non-alkalized cocoa powder, Organic tapioca starch, Apple juice concentrate, Baking soda (sodium bicarbonate), Organic vanilla extract, Salt, Baking powder, Xanthan gum, Sunflower or Canola lecithin, Rosemary extract.

This is one of those products that makes me sad.  This is a fantastic product.  When you consider how many allergens are avoided (no dairy, no soya, no wheat, no gluten, no egg, no tree nuts, no peanuts, etc, etc), it’s really amazing that they have made a product that works.  So why does it make me sad?  Because, the Allergy Brothers still can’t eat it!  Sometimes, it just makes me sad when I realise how far we are from “normal” eating.

Anyway, less moaning and more reviewing!  This is a really good product.  As I have already mentioned, many common allergens have been avoided.  In addition, the product is convenient.  It comes in an individual serving, which would be perfect for a packed lunch.  Also, it has a long shelf life so you could stock up.  Finally, the taste.  Well, as always with free from products, the texture is different to what you expect.  In this case, the cookies are more chewy than crumbly.  The taste is also pretty chocolatey, but lacks the richness of a regular cookie.  Basically, if you have never tried a regular cookie then you will be very happy with this product.  If you have tried regular cookies, then you might have to eat a few packets to learn to love these cookies.  It really depends if you have as much dedication as me!

Back To School Rye Breadsticks

Allergy Big and I enjoy making this recipe together for his packed lunch.  We make them on a Sunday evening, and a batch lasts all school week.  This recipe is a slightly tweaked version of Hugh Fearnley-Whittingstall’s rye grissini from his highly recommended book “River Cottage Light & Easy”.

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Ingredients:

250g white rye flour

1 tsp wheat-free baking powder

1/2 tsp salt

1 tbsp olive oil or similar oil

1 tbsp sesame seeds or seeds of your choice

150 ml water

  1. Preheat the oven to 220 C or Gas Mark 7.  Line your biggest baking sheet with baking parchment.
  2. Put the flour, baking powder, salt, and seeds in a bowl, and give it a good stir.  Then add the oil.
  3.  At this point, Allergy Big and I share the work.  He slowly pours the water in, and I knead it into a dough.
  4.  You can then make whatever you want.  In the cover photo, I have made bread sticks, but Allergy Big has made bread bridges and caves!  The great thing about rye dough is that there isn’t much gluten in the dough so it stretches lots and you can make all sorts of interesting shapes, such as spirals, treble clefs, or the letters of the days of the week!
  5.  Put each masterpiece / breadstick on the baking sheet as you make it.  Then bake in the oven for 10 minutes, or until the breadsticks are lightly browned.  We put the breadsticks in a jug to cool down and then store them there, as they are best kept uncovered.20150628_205355

The Primal Pantry Hazelnut & Cocoa Raw Paleo Bar

Hazelnut_Bar-500x182Ingredients – dates, hazelnuts, almonds, cocoa powder, vanilla powder, almond oil.

I couldn’t get a photo of this bar (I took the photo from The Primal Pantry website). I ate it as a snack during the break at my first Tai Chi workshop. Obviously, as I was meeting a new group of people, I wanted to be undercover and pass as “normal”. I thought photographing a snack bar might be a bad first impression.

Anyway, moving on from my neuroses, this bar was yummy. Sweet but not cloying; it provided an energy boost to get me through the second half of the session.

The Foodie Market (Aldi) Multigrain Rice Cake Snack Bars

Ingredients – rice, maize, millet, buckwheat, sea salt.

I think these are the perfect rice cake. The combination of grains makes for a good flavour that is less bland than 100% rice cakes, but without the challenging texture of 100% corn cakes. They also have a good texture for dipping as they don’t collapse.

These would also be very convenient for a packed lunch as you get four packs of three crackers. They would be perfect paired with those mini tubs of houmous (or a big tub if you are greedy like me).

In summary, these rice cakes will be joining our regular shopping basket. Yum.