I’ve been nominated ….. 

  
For an Allergy blog award.  I for one am over the moon.  I started this little blog just over 18 months ago to write my thoughts, recipes and share advice for other parents or people with food allerges. I cannot believe how it has taken off. 

I never expected people to read it, let alone start following me…. But I’m humbled at how my followers have grown and how wonderful the free from community is. I’ve met some really fantastic people along the way. It’s lovely to get messages from people saying I’ve helped them, and I’ve worked with some great companies in the last 12 months as well. It’s extremely exciting. 

In my private life I married my best friend ( after 15 years together ) in October. We had a fantastic day, and will remember it for years to come. Mini me was a flower girl and loved her special job at mummy and daddy’s wedding ( she even managed to stay fairly clean). 

If you want to vote for me then you can follow the link HERE 

I’ve been nominated in 2 categories 

  •   Allergy Blog of the year 
  • Most Informative 

Right time to fly, more posts to plan and write but thank you again, you bunch of lovely, lovely people. X 

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Review- Angels & Cookies Cookie Dough 

  
  The name is romantic, the logo vintage, the products are super and free from the top 14 allergens. Say hello to Angels and Cookies a new company on the free from scene.  

  Their product is raw cookie doughs in 3 flavours Chocolate Fudge, Chocolate Chip and Ginger & Spice. All come ready to bake and each pot can make roughly 6 large or 12 small cookies ( £7.99 a pot).   The lovely people from Angels and Cookies sent me some goodies to try and get creative with- so here are my thoughts. 

They are extremely easy to bake, preheat your oven to 180c. I took the dough out of the fridge 15 minutes before using it. You then divide it into however many cookies you want. Roll into a ball and then flatten.  You can also roll the dough between baking parchment to get a thinner biscuit, which is ideal for then cutting with a cookie cutter. 

 

Cook for 12-15 minutes. Leave to cool on a cooling rack before tucking in. 

  
So how do they taste? In short delicious. My particular favourite is the ginger, if you go for large and soft baked it’s wonderful with a cup of coffee. If you go for a thinner, crispy biscuit you then have a perfect ginger snap ( which dunked really well). The smell whilst cooking was amazing, just perfect for the Christmas season. 

Mini me favoured the chocolate fudge, it’s satisfying for a chocolate hit, but not overly sweet or full of sugar like shop bought ones can be. I made sandwhich cookies with a chocolate buttercream filling, and they were exceptional ( my take on an Oreo if you will). 

Lastly Choc chip, well what’s not to like? They taste better than supermarket cookies I’ve tried in the past- no artificial aftertaste in your mouth.  The chocolate is dark, the dough is plain, mixed together they are a match made in heaven.  I’ve not yet tried, but I can see this working well in a home made ice cream. It’s up there on my to try list- I cannot remember the last time I had cookie dough ice cream. 
   

 
   I throughly recommend this cookie dough, as does the biggest critic of them all – my 3 year old. I have to  say she also enjoyed the baking element of the process to, and I can feel better knowing  that most of the ingredients are ( where possible) organic and free of nasties. 

Have you tried this cookie dough yet? If so let me know about your creations in the comments below.     

Green Banana Flour

Am I going bananas? It this a thing? Well ( some would argue yes to both if they know me) green banana flour is the latest grain free flour to hit the ever growing “free from” market.  I can hear health fashionistas jumping for joy from here.  However my burning question was what is it exactly, and do I need to try it/ incorporate it into our allergen riddled lifestyle? 

I’m interested both personally, and professionally, I’m often asked about diet and lifestyle and giving advice to patients, so I was keen to find out. That and by nature I’m quite inquisitive so one no show the other afternoon had me looking at the research. 

In the green phase banana has a high starch/ resistant starch content. This type of carbohydrate isn’t as quickly absorbed by the body- keeping us feeling fuller for longer, and helping to regulate insulin levels ( Bras et al 2013).  Also by nature it is high in potassium and gluten, dairy and nut free. 

  
Natural Evolution kindly sent me some flour to experiment with, and I’ve had great fun with some creations. It is a difficult flour to get to grips with in baking, you need less than conventional flour and a fair amount of liquid. Bear with it though. It gives a lovely almost nutty taste and a fairly light fluffy texture.   My tip ( as advised by Natural Evolution ) was to start out trying a spoonful in your smoothie, it provides  a thicker texture and I swear I felt more satisfied after, which is a bonus in a morning if you are In a rush. 
So my next trial was a cake, and being autumn, coupled with the fact we grew a lot of apples I decided on a spiced apple cake.  This works well either on its own ( with a coffee obviously) or as a pudding with custard. The nutty taste of the flour also lends itself well to spices like cinnamon and mixed spice. 

Ingredients 

  • 140g banana flour
  • 50g brown rice flour
  • 150 g sugar of choice (caster, stevia etc) 
  • 1tsp gf baking powder 
  • 1/2 tsp xanthum gum
  • 1tsp cinnamon
  • 1/2 tsp mixed spice 
  • 3 eggs
  • 1 cup of oil eg, coconut, vegetable or grape seed ( I used coconut) 
  • 1/2 cup of milk of choice
  • 1-2 sweet apples. 

Method 

  • Preheat your oven to 180 and line a cake tin. 
  • Melt your oil if using coconut. 
  • Mix dry ingredients together. 
  • Beat the eggs and add to the oil. 
  • Mix wet and dry together. 
  • The mixture goes like a crumbly dough- add your milk at this point and mix well. 
  • If it’s still a bit dry add some more milk a splash at a time until a smooth batter is achieved
  • Pour half into a tin and add a layer of Apple. 
  • Cover with the rest of the mixture
  • Bake for 35-40 minutes or until a skewer comes out clean. 
  • Leave to cool in the tin for ten minutes then transfer to a rack. 

  

Serve and enjoy.

  

Have you tried green banana flour yet? What are your thoughts or tips? Let me know in the comments below.