Winter warmers: new ways with granola

If you like my Chocolate and seed granola but are finding the current weather conditions a bit chilly in the mornings, try one of my alternative ways to serve it.

Hearty warming porridge topped with Allergy Girl’s Chocolate seeded granola

I make a dairy free porridge using jumbo porridge oats with hemp milk. Once my porridge is cooked I top it with a sprinkling of my granola, which adds a nice bit of crunch, some fresh berries and a drizzle of agave nectar or honey. It keeps me going for ages and is really hearty.

Warm berry compote with Allergy Girl’s Chocolate seeded granola and coconut yogurt

This is super easy and great for a cold morning when you need extra time to go out and scrape the ice off the windscreen!

I buy a bag of frozen mixed berries from Sainsbury’s. I’m the morning I grab a handful of frozen berries and zap them in the microwave on full power for 60-90 seconds. Then I add a generous portion of granola and top with a dollop of Alpro coconut yogurt. Perfect!

How do you like to serve your granola in the morning? I’d love to hear your favourite ways!

Advertisements

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.

Banana Pancakes

For Shrove Tuesday Mr Allergy and I made some fabulously fluffy American style banana pancakes.

We used this recipe from Once Upon a Chef: Banana Pancakes

To make it dairy and egg free we used Hemp milk and egg replacer in the batter and fried the pancakes in dairy free margarine.

Unfortunately the pan got a little bit too hot and I burnt a couple, but once they were slathered in maple syrup and topped with fresh mixed berries it didn’t matter! Mr Allergy topped his with sliced banana, Nutella and peanut butter, a deadly combination for a dairy and nut allergy sufferer, which meant he had to do the washing up!

I’ll have the air biryani with a side of O2 bhaji

I went for a curry this evening…..or so I thought. Here’s the story of what happened when I got there.

A group of us were going to belatedly celebrate the new year, and we chose an Indian Restaurant where I’ve eaten many times before and they’ve been really good with my allergies.

When the waiter finally came around, after about an hour of waiting, I gave my order for starter and asked to speak to him about the main because of my allergies. I normally have the lamb lahorei but fancied trying something different. To my astonishment he replied that because I’m allergic to dairy I couldn’t have any curry from the menu as every single one has milk in the sauce base.

I argued my very valid point that I’ve eaten there many times before, and even have written correspondence from the restaurant saying which dishes are suitable. The only thing they could offer was a dry vegetable dish.

This provoked a reaction in me that hasn’t arisen for quite some time, and I’m not proud of it. I was hungry and just wanted to be able eat a nice meal with no problem. So I simply got up, took my coat and bag and left.

I hate it when situations bring this reaction out in me, but I just don’t know what to do. It’s a mixture of frustration, disappointment and shame that once again I’m feeling victimised for having an allergy. So I leave.

I usually come back, feeling slightly sheepish and wondering what was said while I was gone.

This evening I walked out of the door not really sure where I would go. I didn’t really want to get in the car and drive home as I’d miss out on the conversation and fun of a night out with the group. So I did something I’ve never done before. I went into the Indian restaurant next door to see if they could do me a take away (which I thought I could take back into the original restaurant and eat)!! It turns out they couldn’t cater for me either, which really baffles me. I’ve been eating Indian food for 20+ years and I’ve never before experienced an entire menu that I’m allergic to, never mind two menus!

I went back in to the original restaurant and they agreed to make my starter a large portion, so I could have it as a main. It was ok, but not what I wanted.

The restaurant clearly understands about allergies as the waiter knew the difference between allergies, intolerances and people who just don’t like something, so I just don’t get why they do not offer allergy friendly options, particularly when they previously did. I am being discriminated against for being born differently to normal people, and I don’t think this is right. It put a complete downer on my night and that of the people I was with, when it could have been easily resolved. Don’t put the milk in it. Simple.

I feel I should mention the name of the restaurants so other allergy sufferers in the Portsmouth area don’t get caught out. The restaurant we ate at is Massala Room. Interestingly, one of the reviews on their website mentions how well they catered for the reviewer’s Vegan niece. How did they manage this, then, if all the sauces have milk in them? The restaurant next door is Indian Cottage.

I can safely say I won’t be going back any time soon. After all, what’s the point?

Rant over.

Dessert for breakfast

The time between Christmas and New Year is a weird time. Ordinary meal times go out of the window and it becomes acceptable to eat nothing but chocolate for dinner.

For New Year’s Eve we had my dad round for tapas and we gorged our way through paella, albondigas, patatas bravas and chorizo in cider. It was great, but there was no room left for the dessert I prepared. So we decided to have it for breakfast!

The dessert was a creation I came up with a few years ago. I like to call it “Bananachiladas.” It’s quick, easy, dairy, egg and nut free and extremely tasty!

Ingredients

1 banana per person

1 flour tortilla per person

Runny honey/agave syrup

Light brown sugar

Cinnamon

Method

1. Mix cinnamon in with the sugar and sprinkle over each tortilla

2. Add a banana to each tortilla

3. Sprinkle more sugar and cinnamon mix over the banana and add a drizzle of honey or agave

4. Roll up the tortilla and place in an ovenproof dish with the seam side down

5. Mix the remaining cinnamon sugar mix with a little boiling water and drizzle over the tortillas

6. Cover dish with tin foil and bake on approx 180 C (fan) for 20 mins or until the bananas are soft and squidgy

7. For crispy tortillas uncover for the last couple of minutes

8. Serve with ice cream and chocolate sauce.

I used a scoop of vanilla and a scoop of chocolate Swedish Glace dairy free ice cream and Askey’s Chocolate Chunk Crackin Sauce

Tried and tested: Lola’s Cupcakes vegan chocolate cupcake

Whilst on a Festive trip to the capital last weekend to sing along with carols at the Royal Albert Hall, I found myself walking past a Lola’s Cupcakes stand on the way from the Jubilee Line to London Waterloo.

I fancied something sweet to keep me going until I got home, so I treated myself to a Vegan chocolate cupcake, which is dairy, egg and nut free.

It’s not the first time I’ve purchased one of these beautifully presented cupcakes, but last time I was so excited to have found something that I wasn’t allergic to that I wolfed it all down and forgot to get a picture.

The previous purchase was at Westfield Shopping Centre, Stratford. On both occasions I was impressed by the way the cake looked and the packaging. The little carry handle is handy for getting your cake to the train in one piece, if indeed you can wait that long (and the first time of testing at Stratford I most definitely didn’t need the carry handle)!

Upon opening the box the cupcake is sat there snugly, a little chocolatey gift waiting to be devoured.

The cake is topped with a rich, gooey frosting, with a slight bitterness of dark chocolate. The bitterness helps it not be too sickly sweet, which is good as there’s so much of it you need a spoon or fork to handle it. I made this mistake the first time around and tried to eat it from the cupcake case, chomping right into it. I ended up with gooey chocolate all around my face, which is adorable when you’re six years old, but not so much when you’re thirty-six!!

I learnt from my mistake the second time around, however, being on a train with no tray table (how inconvenient), I had to try and balance it on my lap whilst not getting crumbs and frosting everywhere. I was partially successful. As I ate further and further through the cake, it started disappearing down the hole in the middle of the box until I could no longer get to it. I would suggest this wouldn’t be a problem if you’re eating it on a plate or can take it out of the box, but not so convenient on the train (and after all, Lola’s are situated at the station, so they must be expecting some muppet like me to try eating it whilst balancing it on their lap).

The taste of the sponge was nice, again, cocoa-y without being too sweet. However, for me they haven’t got the texture quite right and I found it a bit too dry and crumbly. I was hoping that the first time around was just a blip but unfortunately it was the same both times. With a little bit of tweaking on the recipe this could be a very good cake, but for me I prefer my own recipe. It wouldn’t put me off buying one again if I’m in urgent need of cake, but given the choice and time to bake, I’d choose my own every time.

If you’d like to try my recipe, check out my Basic dairy and egg free sponge recipe and look for the option of adding chocolate flavour. Here are some of mine:

Happy baking!!

Tried and tested: Creative Nature Superfoods Salted Caramel Flapjack

I’ve previously tested Creative Nature a Superfoods Raw Cacao Superfood Flapjack, so I thought I’d give the Salted Caramel Flapjack a whirl. And ohmygod it’s great.

It’s full of crunchy seeds, with no added refined sugars – the sweetness all comes from the dates. The touch of pink salt added to the dates creates a marriage made in heaven.

The packaging is slightly confusing as it states in the front that it is peanut free, but doesn’t mention other nuts.

There are no nuts in the recipe but I’m guessing because this is made in a factory that handles nuts they can’t guarantee it is nut free.

The flapjack didn’t last long, which is testament to how good it tastes. It feels like an indulgent treat, which in my opinion is what a good healthy snack should be. I often need a little something to keep me going on my commute home or before exercise (which is why my photos often feature train tray tables), and these flapjacks are just the ticket! Filling enough, but not too heavy.

I’m extremely grateful to Creative Nature Superfoods for creating a range of good quality, good value products that suit my strange combination of allergies. And did I mention they taste great?