Free From Food Awards

If you are here, on a site about managing food allergies, you have probably already heard of the FreeFrom Food Awards 2012 “The industry’s only award for excellence for freefrom food – raising the profile of freefrom within the industry and with the consumer”.

Manufacturers of free from products were asked to submot their products for consideration in up to 17 categories, as follows:

1. The Innovation award:
The innovation category is open to any product which successfully pushes the boundaries of freefrom in terms of concept, ingredients and/or manufacture.

Categories:

2. Dairy and/or lactose-free animal milk, butter, yogurt and ice cream
Sponsored for 2012 by Swedish Glace

3. Plant (soya, rice, oat, nut, potato, hemp, millet, coconut etc) ‘milk’, spread, yogurt, ‘cheese’ and ice cream
Sponsored for 2012 by Pure

4. FreeFrom breakfast cereals
Sponsored for 2012 by Fria Gluten Free

5. FreeFrom breads and bread mixes
Sponsored for 2012 by Genius Gluten Free

6. FreeFrom pasta and pizza bases/mixes
Sponsored for 2012 by Tesco

7. FreeFrom foods manufactured for food service
Sponsored for 2012 by Livwell

8. FreeFrom ingredients, pastry/pastry mixes, sauces, flour, stock, marinades, sweeteners etc
Sponsored for 2012 by Juvela

9. • NEW • Raw foods and superfoods
Sponsored for 2012 by Asda

10. FreeFrom pizzas, savoury pies, flans, sausages and ready meals
Sponsored for 2012 by Delamere Dairy

11. FreeFrom savoury biscuits and snacks
Sponsored for 2012 by Genon Laboratories

12. FreeFrom scones, sweet tarts, Bakewells, sweet biscuits and cookies
Sponsored for 2012 by Tesco

13. FreeFrom cakes, cake mixes, muffins, brownies, cup cakes, cake bars and Eccles cakes
Sponsored for 2012 by Mrs Crimbles

14. Freefrom puddings, sweet pies, cheesecakes and desserts
Sponsored for 2012 by Hale & Hearty

15. FreeFrom chocolate, snack bars and petit fours
Sponsored for 2012 by Tesco

16. FreeFrom Christmas foods
Sponsored for 2012 by Produced in Italy

17. Gluten-free beer
Sponsored for 2012 by Asda

Although the entires are now in, there is now a very important job to be done. In early February 2012, a select group of people will be undertaking the hard task of judging each category, before selecting a winner and two runners up. I am delighted to announce that Food Allergy Kitchen was invited to be on the judging panel and will be deliberating at a secret location very soon.

Although I cannot reveal the categories I am judging, nor make you privy to highly confidential judging discussions, an update on the awards will be posted after the judging has taken place. Please note that I do not accept bribes…

The shortlist will be published on or around the 1st March 2012, before the awards are presented in April 2012. The Awards will also be showcased at the Allergy & Freefrom Show at Olympia in May.

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Next week is Food Allergy Week

And we will be posting every day to try and help increase awareness and offer support to those affected by food allergies.

We also have some fab competitions and giveaways, from MedicAlert, Tidy Trays and more

See you next week!

987MJ5KPEUV7

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

Chocolate? Allergy Friendly?

When you are allergic to soya, it’s pretty hard to find chocolate that is soya-free, but it can be done. However, if you are allergic to dairy you have no chance…

Last year I stumbled across Billy Goat Stuff- a fantabulous site selling hand made chocolate made from Goat’s Milk.

You can either buy bars, or shapes, and it’s pretty tasty too. Billy Goat Stuff is free from  Nuts, Soya, Cow’s Dairy, Eggs, Wheat and Gluten, which makes it a winner in our book!

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]

Welcome to Food Allergy Kitchen!

Welcome to our brand new blog! As parents of an allergic child, we thought that collecting all the info we needed to find out, recipes, useful medical details and products in one place just made sense. So here it is!

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