Cheeky Chocolatey Dandelion & Burdock Cake

other brands of soft drink are available

I love Dandelion and Burdock. And I love chocolate. So an allergy friendly cake that combines the two? Perfect.

This is a quick and easy cake to make (I make it with 3 and 5 year old helpers) and is very moist. And chocolatey. Enjoy!

Ingredients

• 225g/8oz gluten/wheat free flour
• 225g/8oz caster sugar
• 1 tsp gluten free bicarbonate of soda
• 100g/3½oz mini marshmallows
• 65g/2¼oz dairy/soya free vegetable spread/butter substitute (eg So Good)
• 3 tbsp cocoa powder
• 200ml/7fl oz dandelion and burdock drink
• 100g/3½fl oz full fat goat’s milk or goat’s yogurt
• Egg-substitute (or xanthan gum) equivalent to 2 free-range eggs

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 30cm/12in baking tin.
2. Sift the flour, sugar and bicarbonate of soda into a bowl, then add the marshmallows.
3. Meanwhile, heat the butter, cocoa powder and dandelion and burdock in a saucepan until boiling.
4. Pour the yummy chocolatey/dandelion and burdocky mixture onto the dry ingredients and mix until well combined. Mix in the goat’s milk/yogurt and egg substitute.
5. Pour the cake batter into the cake tin and bake for 45-60 minutes, or until the sides of the cake are coming away from the sides of the cake tin and a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. (Tip, try and make sure any marshmallows at the top are covered as otherwise they can burn)

Adapted from an original recipe by Simon Rimmer on Something for the Weekend http://www.bbc.co.uk/food/recipes

Image courtesy of TheGiantVermin on flickr.com

Christmas Caramel Shortcake- normal and allergy version

Christmas is a great excuse to cook (and eat) some deliciously bad for you treats and this is my absolute favourite. As my Gran is now 88 next birthday I had to learn how to cook them myself (and 112 miles round trip is a bit far!) and if I can do it anyone can. Just ask my husband (who does all the cooking in our house).

I am actually posting two versions here. The first is the traditional version and the second is my own variation especially for my small son. We found out earlier this year that he suffers from multiple allergies after a severe reaction to a peanut. At latest count he is also allergic (ranging from mild to moderate) to dairy, wheat, nuts, eggs and soya. As a result, the second version is probably less tasty, but is wheat free, gluten free, dairy free, soya free and egg free. Believe me, a rare occurence!

Caramel Slice

For the shortbread base, combine 4 oz butter, 2 oz caster sugar and 6 oz self raising flour in a bowl. With your hands. Believe me there is no point trying to use a spoon. It is pointless. Just get your hands in and scrunch. When it is mixed through, and don’t worry it will be crumbly, press it out into a square (or rather rectangle) shallow baking tray. Mine is about 6 inches by 10 inches. Pat it down in the tray so it fills evenly and to the corners. Don’t squash it to within an inch of its life, just so that it sits comfortably. Bake in a medium oven (Gas Mark 4/ 175C) for 15 to 20 mins until golden brown. Allow to cool.

For the caramel, melt 4 oz butter in a pan and add 4oz caster sugar, 2 tablespoons of golden syrup and half a tin of condensed milk. Keep on a moderate heat and stir CONTINUOUSLY for 5-10 minutes. This does get a bit boring, but try and have something interesting on the telly. You will know when it is ready because it will change colour slightly- it starts off quite yellowy and will turn a darker, more golden colour. Pour over the cooled biscuit base and leave to set. Somewhere level.

Finally, once the caramel has cooled, melt 6oz of chocolate (plain or milk are good. Never tried it with white, but if that’s your thing, feel free) and pour over the top. Try and wait until it sets before slicing and chomping.

Allergy alternative

The main problems with an allergy alternative are the caramel and the chocolate. Both contain milk and chocolate normally contains soya lecithin. As a result this is more chocolate covered shortcake than caramel slice, but who’s complaining? Note that all the ingredients I use can be found in main supermarkets. Because I shop in supermarkets.

The biscuit base follows the same scrunching method as above but uses 4 oz of So Good dairy/soya/gluten free margarine, 4 oz of caster sugar, 6 oz of rice flour and1 teaspoon gluten-free baking powder. The extra sugar is to combat the more savoury flavour of the rice flour. Cook at Gas Mark 4/175C for 20 minutes. It won’t go proper golden brown, but will singe slightly at the top.

When cool, mix 1 tablespoon of golden syrup with as much cocoa powder as you like to taste. Note this is proper cocoa, not drinking chocolate. Drizzle the runny chocolate over the biscuit and put in the fridge (or a really cold place) to encourage setting. Slice and serve.

Merry Christmas!

[originally published on http://www.mumazing.co.uk]

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