Allergy Big is heavily into Harry Potter at the moment. This has given us an excuse to bring back one of his old packed lunch favourites : Rye Bread Sticks. Here is a link to our original recipe; I hope you can see that our bread stick making technique has improved a bit! It was fun making twisted bread sticks so they looked like wands.
Updated recipe for improved clarity!
The dinosaurs went stomping all over our biscuits (and we learnt about how fossil tracks are formed). Idea stolen from Okido magazine.
- 180g margarine
- 120g sugar
- 150g corn flour
- 150g gram flour
- 1 tsp vanilla essence
Also required – toy dinosaurs, toy insects, or similar
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Cream the margarine and sugar together.
- Stir in flours and vanilla essence, and work together to form a soft dough.
- Roll out on a floured surface and cut into shapes.
- Now make your fossils! Either have your dinosaurs stomp all over the biscuits leaving footprints, or press your insects into the top of the biscuits to leave their mark. Remember to remove the plastic toys before baking.
- Bake for 15-20 minutes. You could read about how dinosaur footprint fossils are formed here or you could watch these videos (Footprints reveal dinosaur chase or More detailed video for older children and adults about how fossil tracks are used in research) while you wait.
- Leave to cool before removing from baking sheet.
Gluten free, vegan, no peanuts, no tree nuts, no milk, no eggs, no GMO, Kosher.
Ingredients – Lucy’s blend ™ (Gluten-free oat flour, chickpea flour, potato starch flour, tapioca flour, sorghum flour, broad bean flour), cane sugar, soya drink (soya beans, filtered water), sustainable palm fruit oil, expeller pressed rapeseed oil, olive oil, vanilla extract, non-dairy lactic acid, raising agents (sodium bicarbonate, potassium bitartrite, monocalcium phosphate, sodium acid pyrophosphate), ginger (3%), oil of lemon, red pepper, gluten-free vinegar, black treacle, stabilisers (Xanthan gum, corn starch, carrageenan), salt, calcium carbonate, colour (Annatto extract), emulsifiers (Sunflower lecithin, sodium carboxymethylcellulose, methycellulose).
Sadly, these biscuits are not Allergy Brother friendly as they are allergic to three of the ingredients so I selflessly tried them with a cup of tea. They were very good. Everything you would want in a ginger snap biscuit. They made a satisfying snap when I cracked them in half (little known fact – if you break a biscuit and then tap it on the plate then the calories fall out; this also applies to broken biscuits at the bottom of the tin. This is definitely true.). The biscuits had a good crunch when I bit them, and, most importantly, they tasted good. The snaps had a good, strong, but not overpowering ginger flavour, and were just the right amount of sweet. I hope the Lucy’s brand considers branching out into the UK, because I would definitely recommend them.
Mixed Seeds (Sunflower, Pumpkin, Hemp, Sesame), Sugar, Golden Syrup, Vegetable Oils (Palm, Rapeseed), Cocoa Powder, Freeze Dried Raspberries, Natural Flavouring, Sunflower Lecithin, Salt.
May contain nuts, peanuts, milk and soya.
One of the lovely things about being an Allergy Mum is that people send me links to possible products and sometimes buy us new things they see. Thank you, Helen, for thinking of us and buying a 9 Bar for us to try.
This is a really helpful little product. Unlike most cereal bars, it doesn’t contain peanuts or oats. It’s also made with sunflower lecithin. The Allergy Brothers can actually tolerate soya lecithin, although straight soya does cause a reaction, but I know several families that have to avoid soya lecithin. It’s a real pain, especially when there is an easy replacement, sunflower lecithin, that makes the product more accessible.
More importantly, what does it taste like? I really enjoyed it. It didn’t taste healthy at all! It was chocolatey and rich. The texture was a bit challenging, but not enough to be unpleasant.
Unfortunately, my co-taster, Allergy Little, wasn’t quite so happy. He is just becoming more aware that there are foods that make him ill and he needs to avoid them. He knows that he needs to avoid strawberry and I could not persuade him that this bar contained only raspberries. I guess strawberries and raspberries smell quite similar when mixed with chocolate. This meant that I had to eat the whole bar or, to put it another way, 217 calories, which is quite a lot for a 40g bar.
I struggle to find appropriate foods to keep the Allergy Brothers fuelled through the day so I think I will try finding the cashew and almond varieties, and see what they think of those. I’ll just have to make sure I don’t eat them too regularly myself.
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.
Ingredients: (translated by me from Dutch so I don’t guarantee the translation!) Dark chocolate 60% (Cocoa mass, cane sugar, cocoa butter), roasted maize 36%, roasted amaranth 4%, sunflower oil. (Possibly contains traces of gluten, milk, nuts, sesame, soya, eggs, lupin).
I thought these would be lunchbox Nirvana for the Allergy Brothers. They are not allergic to the ingredients and the cakes are covered in chocolate so, from a taste point of view, this should be good. They are wrapped in packets of three cakes so should be perfect for chucking in a lunchbox on the days we are running late for school. Finally, I really liked that the word for roasted or popped in Dutch is “gepofte”; I don’t know why, but that word made me happy.
Then something horrible happened. We tasted them and they tasted…healthy. This is hard-core, savoury dark chocolate, which I like, but the Allergy Bros don’t. There may be cane sugar in the recipe, but it’s barely there in the taste. However, Allergy Little, who is ever the optimist, pointed out that he liked the “little poufy bits.” We realised that he meant the popped Amaranth so we decided to make our own recipe using that. The recipe for “Gepofte Chocolates” will appear in the next blog post and you can win one of the ingredients in our giveaway.