Tried and tested: Livia’s Kitchen Raw Cookie Dough Nugglets

Shopping in my local Tesco I found this new treat from Livia’s Kitchen in the Free From section. Not one to pass new things by, I thought I’d give it a try. I really like the Salted Caramel Raw Millionaire Bites, so I had high hopes for these cookie dough Nugglets.

The serving is a good size for a not-too-naughty perk me up on the commute home, but there is quite a lot of sugar in the recipe (although from good sources including dates, maple syrup and coconut sugar). At £1.50 for 35g it’s quite expensive, but most Free From foods generally are.

The recipe is dairy, egg, nut and gluten free, however it is produced in a factory that handles nuts and eggs.

The packet was a little tricky to enter, as once I’d ripped at the indicated area, I was l left with only a small gap to get into.

Not wanting to let that deter me, I wiggled a finger in and expanded the opening. Having freed the Nugglets from their trapping it was time to taste. They’re a good bite-sized, chocolate-coated morsel, probably about Malteser size. The chocolate coating wasn’t entirely even and didn’t look quite as perfect as on the packaging, but it looked ok. I took a bite.

The filling is very sweet from the dates, with a hint of saltiness from the Himalayan Pink Salt. Although tasty, unfortunately the filling is rather dry and not as squishy as I was expecting from cookie dough – instead it was quite crumbly. On the packaging the chocolate is described as ‘velvety.’ I’ve had more velvety chocolate (Ombar, for example), but it wasn’t bad chocolate.

My verdict is that they’re ok. They’re not terrible, but neither are they my favourite. Will I buy them again? Probably not, especially if given the choice between these and the Millionaire’s Bites. I have a Chocolate Brownie flavour to try next, so watch this space for my next review!

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Dairy, egg and nut free banana and date loaf

I discovered this recipe several years ago. I was busy googling dairy and egg free cake recipes and I came across this. Now, this was back in the day when a mobile phone was just that, which meant the search was carried out on my PC and I had to print the recipe out and stick it in my recipe folder (which is still going strong today). I have no idea where the recipe came from, but this is what it looks like:

I pretty much follow the recipe as written, but the more alert reader will note there are two lots of oil in the recipe. I use 4 tablespoons of light olive oil and it works every time. Please don’t put a third of a cup of sunflower oil in as well, you’ll end up with a goopy oily mess. Yuk!

I add a little bit extra bicarbonate as I found that the loaf didn’t rise particularly well. I also amended the temperature and cooking time as 200 c for 30 mins just didn’t work in my oven. I have a fan assisted oven and I do it on 160 c for 45-50 mins.

I always bake it in a silicone loaf mould and the cake pops out easily when partly cool.

When you take the loaf out it might initially seem a bit dry, but it’s one of those tea breads that gets better with time, and will moisten up.

Once the loaf is cool, I slice it, put it in a freezer bag and freeze it. As and when I want a slice for work I take one out in the morning and wrap it in cling film. By the time I want to eat it it’s nicely defrosted and perfect with a cuppa!

Because there is no added sugar the loaf is a lovely little treat that isn’t too naughty. It also makes a great alternative to energy bars when exercising. A loaf of this got me through the Three Peaks Challenge in 2011, and it was an ideal snack to take on each hike.

The recipe is easily modified to change the flavour. For example you could swap one of the bananas for a carrot or courgette and add a bit of cinnamon. It’s also really nice topped with Betty Crocker’s cream cheese style icing and sprinkled with chopped pumpkin seeds.