Tag Archives: Soya free

A Canadian Treasure Trove

Whenever and wherever we travel, I also keep a beady eye out for any new foods that are safe for both children. I do, of course, take an ample supply of M-friendly snacks with us as there are no guarantees that we’ll find anything that he can eat, but I always keep my fingers crossed that his hopes are met, if not exceeded whilst away from home. This year I was especially hopeful that we might find a handful of items for them both, though our last visit to Canada showed us how challenging it can be to avoid soya and corn, which can be found in the most unexpected of places.

The good news is that we did found some great snacks and even managed to bring some of them home with us to keep G and M going for a short while at least. We discovered them all at the Independent grocery shore on the shore of Lake Huron and don’t really know how readily available they are elsewhere, but I’d definitely recommend giving them a go if you get the chance. These are just a few from this hidden treasure trove:

Soy-free Vegenaise – G absolutely adores mayonnaise and can, of course, eat “normal” brands without problem. However, M often feels he’s missing out and it’s taken a long time to find a rice-based version which he can eat and even then it’s not that easy to buy it. Discovering this brand just sitting in the fridge alongside other food items was so exciting and something I hadn’t expect to be able to replace during our holiday. M said it tasted great, G was equally happy to eat it and I was delighted to carry a jar around with us for the entire 2 weeks we were there.

Laiki Rice Crackers – another big success with M were these rice crackers, not least because he had a choice between their red rice and black rice versions, something he rarely gets in everyday life when it comes to his food. They proved to be the perfect accompaniment to lengthy car journeys, of which there were several, and were surprisingly moreish, with the pack not lasting long once opened.

Daiya Cheezy Mac – It’s a well-known fact that I am a big fan of Kraft Dinner, a boxed ready meal of macaroni cheese that became a staple of my diet whilst studying at Ottawa University over 20 years ago. G similarly loves macaroni cheese and I was thrilled to find Daiya’s gluten- and dairy-free boxed equivalent for her to try. This was a resounding success with my sometimes picky eater and we brought several boxes home with us, although they’ve all disappeared now!

Made Good Crispy Squares – despite the previous successes achieved, the biggest hit of our holiday was the discovery of these Crispy squares, which came in both Chocolate chip and Vanilla flavours and made M smile for days. They came at the perfect time as we had found several gluten- and dairy-free treats for G, but the prevalence of both soya and corn, neither of which M can tolerate, was making it near impossible to find something safe for him to enjoy. I had promised to make him some banana cookies whilst we were staying at Grandma and Grandpa’s house, and whilst I did that also, the addition of crispy squares to our rucksack each day made a huge difference.

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Bananas’ Best Bits

One of the nicest things about adding some new foods to M’s limited list, other than the obvious of…well, you know, the addition of new foods to a highly restricted diet…is that just 3 new ingredients have added a huge number of new recipes for him to enjoy. Each one has brought something different to the cookery table, but the best one in many ways, or so M would have you believe, is the mighty banana. I first started playing with recipes back in March for M’s birthday, when I adapted an old favourite to bake a banana bread birthday cake with reasonable success. M wasn’t impressed by what he felt was an overwhelming flavour of nutmeg, so the recipe has had a few more tweaks to reach what is, by M’s exacting standards, almost complete perfection. It’s no exaggeration to say that the introduction of a 3rd fruit has been a game-changer in our household and so I thought I’d share the best bits about bananas with you all:

Banana Bread – it’s never easy to find recipes that can be adapted, and adapted well, to suit M’s restricted diet and these days vegan recipes are almost always my automatic go-to starter for 10. I found a wonderful vegan banana bread recipe on the BBC Good Food website and it took just a few subtle tweaks to turn it into a tasty, gluten-free, M-friendly baked treat that has been a big teatime hit. The latest twist has been to add some dairy- and soya-free chocolate chips to the dough, which makes the cake taste even more indulgent and a welcome addition to his daily packed lunch for school.

Banana & Chocolate Chip cookies – so often my recipes are a response to an unexpected need and these cookies are no different. One of M’s English lessons recently revolved around a tale of children stealing cookies from the staff office and his tutor group were given the opportunity to re-enact the story during a lesson. M came home from school very upset that he hadn’t been chosen to be one of these wannabe thieves and felt excluded because he knew he wouldn’t be able to share eating the cookies once they had successfully been taken. Fortunately, a quick call to the Head of Year 7 and an even quicker Google search found this wonderful recipe, which again required just a few tweaks to make a batch of M-friendly cookies that could be smuggled out of the school office alongside the ones for the rest of his class.

Banana, Apple & Lime Smoothie – one of M’s most precious possessions at the moment is the Nutribullet and Smoothies recipe book that my Aunt has given him as a memory of my Uncle. M feels even closer to him as he peruses the different recipes, trying to work out which he can safely make and enjoy and smoothies have quickly become a staple of his everyday diet. It’s even given him a great vehicle to trial raspberries as a handful added to the fruit mix works a treat. Despite his regular reluctance to get up and get ready for school, M can frequently be found whipping up a smoothie as an alternative to a more normal breakfast and he happily drinks it as he and G walk to school each morning. For a child who has always struggled with what to eat first thing in the day, these smoothies have been a real success story and a welcome break from the stresses that have all too often been a constant part of our morning routine.

 

Unexpected Christmas treat

Whenever I write a review and share it on my blog, I do so because I’ve found a product or place that I’m impressed with and want to spread the word throughout the allergy community. Sometimes I’ve been fortunate enough to have received a freebie or two in advance for us to taste test and review – something you will always see declared on my posts – and I guarantee that we will always be honest with our opinions. It’s true that I rarely share things I don’t rate, although when I’m less than impressed with the service we’ve received, I will always make sure I shout that from the rooftops too. However, I never review with an expectation that we will receive something afterwards, though I’m honest enough to say that it’s always nice when we do!

That’s why, when I wrote about my discoveries at the FoodMatters Live conference a couple of weeks ago, I did so because I was just thrilled to have some new goodies for M to safely enjoy, which is always fantastic especially in the lead up to Christmas. What I didn’t expect was this marvellous parcel that was sent on to me just a few days after my post was published:

M spotted it propped up against the front door as we drove onto our driveway after school on Tuesday and was eager to be the first out of the car and to the door to pick it up and discover what had been delivered. His glee when he spotted the “Freedom Mallows” label on the front was unstoppable and he couldn’t wait to get it to the kitchen table and open it up. I had been in the know, as Elvin had contacted me asking for a postal address, but I’d only expected a small bag, or maybe 2, of mallows which I could sneak into their stockings on Christmas Eve. The treasures hidden within this box are immense and no stocking in our household is big enough to hold it all. Without a doubt, the excited squeals of both G and M which shook our house reverberated around our village and I just wish I could adequately capture that moment of absolute joy to share with you all.

A big thank you to Elvin at Freedom Mallows – you’ve made 2 not-so-small-anymore children very, very happy!

Foodmatters Live 2017

Whilst my primary focus for my recent London stay was the fantastic Free From Eating Out Awards, I took full advantage of the opportunity to explore the Foodmatters Live conference, an event I had never been to before and knew very little about until I arrived. I had spent some time perusing the lengthy list of conferences, seminars and stands that would be there over the 3 days and marked a few key ones that I knew I didn’t want to miss. I didn’t plan my stay to the nth degree and instead decided to see how things panned out and what drew my attention whilst I was there.

I arrived in London by lunchtime on the first day and headed across the city on the DLR towards the huge ExCel Exhibition centre. This was my first visit to this impressive space and walking the length of the centre to find the specific room for Foodmatters Live clocked up a fair few thousand steps. I had a simple plan for my first afternoon at the conference: to wander the exhibition space investigating and tasting some of the products on offer and chatting to the producers about them. I knew enough to realise that this wasn’t going to be like our previous visits to the Allergy and Freefrom Show over the years, but I was hopeful that I might stumble upon a few that we had yet to discover.

I wasn’t disappointed and found 4 new products, 3 of which M could try, although sadly they’re not all yet available in shops. It’s hard to know where to start, but with 3 sweet treats to describe, let’s begin with the single savoury snack I found.

Peckish Salt & Vinegar Rice Crackers

These have been on the market for a little while, though they’re not something I had seen before. Made predominantly from rice-based ingredients and containing only a very small amount of vinegar powder (1.1%), the rice crackers are gluten-free and therefore something we were happy to let M try. This baked snack is absolutely delicious, melts in the mouth and is incredibly more-ish, something M discovered after his very first taste. They come in 4 different flavours, though the salt and vinegar ones are the only flavour safe for both M and G, and even better, are readily available at most of the mainstream supermarkets. M declared them an instant hit and a ready replacement for crisps in his daily lunchbox.

M’s marks: 9.5/10

Freedom Mallows

One of the best bits about attending a show like Foodmatters Live is that you are able to speak directly to the product developers and producers and have your most taxing questions answered. It was a pleasure to meet Elvin of Freedom Mallows, another allergy-friendly product that has been around for a little while, but which has flown under our radar until now. He was able to reassure me that there is a very small percentage of maize starch in these marvellous freefrom and vegan marshmallows. The white mallows are vanilla in flavour and Elvin was kind enough to give me a bag of the pink and white bites for the children to try. We carefully split them into a pink pile for G and a white pile for M – piles that didn’t last very long in either case, a sure sign that they were a big hit.

M’s marks: 10/10

Push Chocolate

This was a truly unexpected find and a treat that has already revolutionised M’s somewhat narrow dietary existence. Push chocolate is made using cocoa butter, rice protein and sunflower lecithin – a list of ingredients that was absolute music to my ears. We don’t know for certain whether M will be able to tolerate a lot of cocoa butter, but having a small treat every now and then will boost so much more than just his energy levels. Sadly this chocolate is not yet available to buy, but I’ll be keeping an eye out for an announcement to say where and when it will be out on the market.

M’s marks: 10/10

Mr Kipling’s GF Chocolate Brownies

The final sweet treat is sadly not M-friendly, but is a wonderful new product that is just brilliant for G. Every time we visit one of our favourite coffee shops, G is drawn to the gluten-free chocolate brownies, which all too frequently are not also dairy-free and therefore not something she can choose to enjoy alongside her soya milk hot chocolate. Whilst these are branded as being gluten- and wheat-free, I discovered through discussion with the knowledgable staff on the stand, that they are also dairy-free, but cannot currently be marketed as such because of the factory environment they are produced in. Premier Foods, the company behind the Mr Kipling brand, has developed a small range of gluten- and dairy-free cakes including chocolate brownies, almond slices and cherry bakewells and will be looking to extend their offering by adding some of their other most popular cakes in due course. The cakes looked great and I’m reliably formed by a certain young lady in our household that Mr Kipling does, indeed, make exceedingly good cakes!

G’s marks: 9.5/10      (because apparently even chocolate brownies can be too chocolatey! Who knew?!)

Rediscovering Mozzarisella

Three years ago, as this post reveals, I discovered Mozzarisella at the Allergy and FreeFrom Show, which was received with mixed success by my discerning youngest foodie. M enjoyed the flavour when it was added as a topping to his pizza, but he was less certain by its slimy texture and whilst that first block bought was eaten, we didn’t bother buying it again. However, as we head into the third year of M’s heavily restricted diet, he’s become more keen to explore any food that can be considered safe for him to enjoy and has been asking for a retry of this rice-based cheese.

I honestly can’t remember if the range of cheeses was as extensive then as it is now, but I was impressed to discover 6 varieties of Mozzarisella and whilst they can’t all be considered safe for M, there was enough choice for me to pick 3 I thought might make a difference to mealtimes – the original mozzarella-style, the cheddar-style slices and cheese slices with basil. I didn’t tell him I’d ordered the cheeses until the day they arrived in the post and it seemed a sign of success when the parcel reached us on his birthday. He was so excited to unpack the box, treating it very much as an additional and unexpected birthday present, and struggled to decide which type to try first. At the end of the day, it really didn’t matter as all 3 of those choices were a big hit and the sliminess appeared to no longer be an issue.

M’s mealtimes have really been revolutionised, from being able to have “cheese sandwiches” (rice-cakes and mozzarisella cheese slices) in his school lunchbox to cheesy pasta for dinner and we have made a huge stride forwards to him feeling that his meals are a lot more like those of his friends. I’ve just placed another order for more cheese at the great Veggiestuff website and have decided to put their cream cheese alternative to the test too. It might seem like only a small thing to many, but rediscovering Mozzarisella at this point in time has proved a much-needed boost to his flagging spirits, now I just need to revisit and reinvent pizza for him too!

I scream…

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Ice cream: that perennial favourite of children everywhere. What image does ice cream conjure up for you? Summer sun and beach holidays? Bowls of jelly and ice cream at birthday parties? The necessary accompaniment to just about every dessert you can think of, from apple crumble to treacle tart and, if you’re British, the 99 – vanilla soft-whip ice cream in a cone and topped with a chocolate flake. Mmm, my mouth is watering just thinking of it.

For M, ice cream has been the one pudding he has missed most in the 2 years since he went elemental and it has taken a painfully long time to find and adapt a recipe to make the perfect M-friendly alternative to this popular frozen treat. I have long had an ice-cream maker as part of my essential bits of kitchen equipment as once M had gone MEWS-free, I quickly realised that the simplest way to find a dairy- and soya-free ice cream was to make my own. img_13421M and I are also big fans of sorbet and we have enjoyed some deliciously indulgent home-made lemon, orange or raspberry sorbet over the years. I even attempted a wine sorbet, thanks to the recipe book that came with my machine, but it was a disappointing disaster that really couldn’t be saved.

Over the last couple of years, I have tried an apple sorbet for him, but M was less than impressed and I struggled to get the consistency right as the sorbet failed to “set”. Since the summer, I have been determined to find a way to successfully make a safe vanilla ice cream and finally found a simple, vegan recipe with just a handful of ingredients that I knew I could easily replace. The discovery of a palatable rice cream last year was the key to my success and I shut myself into the kitchen in the lead up to Christmas in order to perfect my recipe in time for the festive period.

I struck gold in that very first attempt and I was delighted with just how close to the “real” thing this version came. M and G were absolutely thrilled with that first bowl of vanilla ice cream and it’s been a good alternative for Mike too, who is unable to eat a bowlful of dairy ice cream without suffering the consequences. I love being able to whip up this easy dessert in less than an hour and know that it will continue to be a favourite for a long time to come!16830691_10154166034751123_1184328170820370385_n

*Interesting piece of trivia – the song “I scream, You scream, We all scream for ice cream” was a popular song first recorded in 1927 as a novelty song, before becoming a jazz standard and part of popular culture!

Christmas Countdown

The beginning of December has finally arrived. With it comes freezing temperatures, roaring log fires, Christmas trees, pantomimes, carol-singing and, in our household, some frantic last-minute plans for impending teenagehood and a quick anniversary celebration if we can only find the time to squeeze it in. And yes, we perhaps didn’t plan things too well – can you guess that I’ve heard those comments just the odd once or twice before?

These days most children seem to expect a chocolate advent calendar as a necessary part of the Christmas countdown, but what do you do when your child has allergies and can’t enjoy something that’s the same as all their friends? M has asked if we can bake enough of his safe gingerbread cookies for him and G to enjoy 1 everyday between now and the big day itself. It is, without doubt, one of those things that always features highly on any allergy parents’ to-do list at this time of year as it takes some time to find the perfect, safe alternative, but there are some really great options out there and I thought I’d share some of my favourites with you:

And not forgetting one for those much-deserving Mummies out there (it contains gin in case you couldn’t work it out)!

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The Best Eateries in the Country

FFEOA 16 200X200Last week saw the third annual Food Matters Live event being held at ExCel, London. This event, which brings together hundreds of visitors, exhibitors, speakers and organisations from across the food and drink industry, aims to “…enable collaboration and innovation to support a sustainable food landscape for the future…” as well as encouraging cross-sector discussion and collaboration. I had first heard about it during the FreeFrom Foods Awards and was keen to attend if at all possible. Unfortunately, the necessary childcare arrangements just couldn’t be worked out to allow me to attend the 3-day event, but I did take some time to follow what was happening via some very active Twitter feeds. Tuesday afternoon was of particular interest as the winners of the FreeFrom Eating Out Awards 2016 (#FFEOA16) were being announced live at the event and fortunately coincided almost perfectly with the hour I spend sitting outside of M’s lesson at the Dyslexia centre, allowing me to focus on my Twitter feed to see the results as they happened.

Earlier this year I wrote about the launch of the 2016 FFEOA and the exciting news that Executive Chef, Dominic Teague of Indigo at One Alwych had won the first ever Pathfinder Award given to those who have “…really thought outside of the conventional freefrom box…”. Dominic not only accepted his award on the day, but then also took on the role of presenting the awards to all those worthy winners. When you look through the list of winners, goldstarsit becomes immediately obvious that there have been huge strides forward in the realm of catering for those with allergies and it was amazing to see so many fantastic food service providers from across the UK on the list.

I was delighted to see that each of the awards category was hotly contended and included well-known names such as Wetherspoons, CentreParcs and the Rainforest Café amongst its success stories*. These are places we haven’t yet dared to venture with M and his restricted diet, but will definitely consider visiting in the future when we’re in the vicinity. We were also thrilled to see some of our personal favourites winning well-deserved accolades including M’s all-time favourite, Borough 22 and our newest discovery, Café Nouveau in Frome. It was also good to spot the odd recommendation within reasonable driving distance and we’re already planning when we might be able to make some visits and try the freefrom offerings out for ourselves.

14650222_315615772146548_6413808020440687219_nThe overall winner was the Labyrinth Holistic Café, a community café found in Stockton-on-Tees. It is run as a not-for-profit community enterprise and is keen to welcome everyone, from all walks of life and no matter what their diet. The reviews given by some of the FFEOA16 judges commended the extensive menu, amazing fresh food and attention to detail that led to it being given the highest recognition.

Next year’s Food Matters Live conference is being held from November 21-23 2017 and I’ve already pencilled it into my diary as a must-do event for my year.

*a full list of winners can be found by following this link

A Mini surprise for a Big birthday

At the beginning of October, I started my second new job since July after being made redundant just before the end of the summer term. This new position is a really exciting opportunity for me as I become Finance and Administration Manager for a local project and even though I never imagined myself being able to say this, I am now grateful for that redundancy as there is no way that I would have even considered applying for this post if I had still been working comfortably close to home. The biggest change has been the huge increase in my hours and I am fortunate that once again I have found an employer who has been understanding about our home situation with M and my current need to be able to work from home on a regular basis. Bearing all that in mind, you’ll understand why baking has dropped down to being a fairly low priority on my list and the presence of xxcakes or biscuits in our house has been practically non-existent. However, with Mike’s 40th birthday looming mid-month, I needed to find some time to attempt, yet again, a version of his all-time favourite dessert – Lemon Meringue Pie – that would not only keep him happy, but also allow G and M to enjoy it too.

Looking back at my blog posts from over the last few years, this isn’t the first time that I’ve tried to recreate this classic dessert, but every time something hasn’t quite gone according to plan, usually the egg-free, rice-based meringue for the topping. The discovery of both rice protein powder and rice vinegar on the on-line supermarket site, FreeFrom Market, suddenly made the prospect something more than a pipe-dream and the Friday before Mike’s birthday saw me desperately trying to whip up a batch of mini meringues, safe for all members of the family. I’ll be honest, the recipe still isn’t quite there and it’ll need some more tweaking to get my perfect meringue, but they tasted good albeit that they were a little stickier than I perhaps had in mind.

I had decided that trying to create one large pie really wasn’t going to be feasible when it came to either my few-ingredients short crust pastry or the meringue itself and so settled on baking mini pies that would be just enough for a rewarding mouthful. I converted a simple short crust pastry recipe to suit M’s allergy needs and, with a few adjustments along the way, managed to produce some fantastic pastry cases which, much to my surprise, baked beautifully and maintained their shape as they cooled. I had already decided to replace the lemon filling with generous spoonfuls of my M-friendly lemon curd and popped the filled tarts into the fridge to allow the curd to set before adding the final touches. As soon as the mini pies were chilled, set and ready to eat, I dropped img_12221a single mini meringue on to the top of each one before serving to my eager husband and child. I will add at this point that neither G or I partook in this particular delicacy – the sharpness of the lemon didn’t appeal to G and the sweetness of the meringue doesn’t agree with me and my T1D tastes. However, despite the fact that only 50% of the family chose to eat these birthday treats, they were extremely well-received and I am reliably informed by both the men in my life that the lemon zest in the pastry when combined with the sharp lemon and sweet meringue was a taste sensation they very much enjoyed.

Something sweet for the weekend

If there was one thing we were all in need of last weekend, it was a sweet treat and I really wanted to bake something that I hadn’t made before. M was keen for me to make an entry for Delicious Alchemy’s own version of the Great British Bake-off, the Gluten-Free Magic Bake-off, so I needed something that would feed both children as well as hitting the brief he gave me of “something spectacular Mummy“. Hiding in the kitchen cupboard was a packet of Delicious Alchemy’s Gluten and Dairy-free Vanilla sponge cake mix, an item I’d bought on something of a whim to go with the 5 bags of their Rice flake porridge that would keep da_bake_off_logo_2016M going for the next few weeks. I pondered on whether I could use the mix to bake similar cupcakes to those I would be making for M and settled on the classic flavour combination of pear and ginger that has served me so well in the past. I haven’t made pear and ginger cupcakes before, but combining my recipe for pear and apple cupcakes with that for pear and ginger cookies, I was certain that I was onto a winner.

I started with a batch of M’s cupcakes and carefully tasted the batter mix to make sure that the ginger wasn’t too overpowering, something I’ve been guilty of in the past. Satisfied that the flavour combination was exactly what I wanted, it was time to move on to G’s cupcakes and I couldn’t wait to try out the sponge mix. Such mixes are a convenience I don’t use very often, usually because they don’t meet our complicated allergy needs, but given our last 2 Decembers with M disappearing into hospital and missing G’s birthdays, I figured that anything that could make the whole cake-baking experience a little easier for whoever ends up making her a cake can only be a good thing. I was really impressed with the sponge mix and how easy it was to use. I followed the packet instructions precisely, including using an egg  –salted-caramel-1 I can’t remember the last time I used an egg in my baking – and then added my own twist of pear and ginger. A quick taste reassured me that the flavour was good and then, with M’s cakes already out and cooling on the rack, popped G’s batch in to bake. The results looked and smelled delicious and soon joined M’s to cool, whilst I moved on to think about the icing.

Now this was where I wanted to venture into something completely new. I perfected coconut oil icing for M about this time last year, so it was time to take that knowledge and use it to create a different flavour. I turned to my ever faithful companion on these allergy-friendly recipe hunts, Google and discovered this great recipe combining ginger cupcakes with a salted caramel icing. I’ll be honest, salted caramel is not really my thing, but a couple of months ago, M had asked if I could make M-friendly caramel for him and I decided that there was no time like the present to take on that challenge. Rolling my sleeves up, I followed the recipe carefully, tweaking and swapping out ingredients as necessary to meet our allergy needs. I started with making the caramel and was delighted with the result. It does have a slightly unusual flavour because of the rice cream used to make it, but it wasn’t bad for a first attempt and I was certain that M and G would both love it. Once the caramel had cooled, I mixed it in with the coconut oil icing and then piped it onto the top of my cupcakes. A sprinkle of crystallised ginger added the final touches and I ended up with some beautiful cupcakes to serve. G and M both loved the look of them, but to my surprise the icing proved to be just a little too sweet for my sugar-fiend, M. Nevertheless, they’ve been a hit in our household this week and it’s great to have found a way to make tasty dairy-free caramel.

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