Nutribrex biscuits 

I’m on a mission to come up with a plain biscuit style snack for my son to take to school for a play piece. Something a little more nutritious than just flour, sugar & fat. I’ve been using the basic shortbread recipe I like and mucking about with the ingredients. I really liked the ones I made with oatmeal and Sunbutter in them but alas he did not. Today’s effort was made using Nutribix. I’ve only made these once! I’m sharing at special request but I think they turned out pretty well.

Nutribrex biscuits

Makes approx 24 depending on size of cutters


50g Nutribrex (3 pieces)

175g plain gluten free flour

1/2 teaspoon Xanthan gum

1 teaspoon vanilla

1 tablespoon ground flaxseed

75g soft brown sugar

150g Stork block


Preheat oven to 180C

Blitz 3 Nutribrex in a food processor (or crush in a bowl) until fine

Add gluten free flour, xanthan gum, flax and sugar to the food processor and combine on a low speed (or stir well)

Chop Stork block into small squares and add to mix along with the vanilla

Blitz until breadcrumbs form and then pulse till the mix comes together (or cut into mix then knead gently till it comes together)

Turn mix out onto a well floured surface, I use baking parchment and squish together into a ball. Divide ball into two and squash down with your hand then roll with a well floured rolling pin (or just use the palm of your hand)

Cut out shapes and place on a baking tray. You may want to line your tray with baking parchment, I didn’t and a couple of my biscuits stuck! I made two trayfuls.

Bake for 8 minutes then rotate the tray and bake for a further 8 minutes.

Remove from oven and allow to cool for a few minutes on the tray before transferring to a cooling rack. My hearts worked better than my stars as the points of the stars got a little crunchy.

Remember you’ve made them for your children and don’t eat them all before they come home from school!

Banana & avocado muffins

Banana muffins/loaves are a staple in our house. Great for breakfast, after school snack or with dairy free custard for pudding. This is a twist on my regular recipe in an attempt to get some healthy fat into my kids. We are a nut and butter free house which leaves our options limited. I’m a great believer in ‘if we’re not allergic to it we should try eating it’ unfortunately when it comes to avocado my kids point blank refuse. Honestly one bad experience with a ‘healthy’ avocado chocolate mousse….

Anyway I’ve discovered if I blend it so no green bits show my kids will cheerfully if unknowingly eat avocado. Just not in an unsweetened chocolate mousse. If your kids are fussy you need to blend it silly till completely smooth or they’ll spot that one teeny bit of green and freak out. 

Banana & avocado muffins

Makes 12 large muffins


2 cups plain gluten free flour.( I used one cup rice, 1/2 cup potato starch, 1/4 cup sorghum & 1/4 cup Teff but Doves farm plain gluten free flour works too. If you want to use self raising flour which often contains xanthan gum just omit it and the raising agents) 

1 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon bicarbonate of soda 

1 teaspoon cinnamon

1/2 cup sugar

2 ripe bananas

1 ripe avocado

1/2 cup sunflower oil (have also used coconut oil before)

1/2 cup Apple purée (I use baby fruit pots)

1 tablespoon cider vinegar (or lemon juice)

Dairy free spread for greasing the tin

If desired –

1/2 cup dairy free chocolate chips 

1/2 cup chopped dates 


Preheat oven to 180C and grease a 12 hole muffin tray

Measure flour, xanthan gum, baking powder, bicarbonate of soda & cinnamon and sift into a large bowl. Whisk to combine. 

Chop the bananas and scoop out the avocado and blend together in a food processor (can mash together if green bits not an issue)

Once smooth add the oil then the apple purée and then the sugar. Finally mix in the cider vinegar. 

Pour wet ingredients into the bowl containing the dry ingredients and stir well. If using mix in the chocolate chips and dates. 

Distribute the mix evenly between the 12 holes. I find an ice cream scoop works really well for getting 12 even sized muffins. If you’d like a more rustic look you can spoon the mix in. 

Bake for 18 minutes and once the tray is cool enough to handle transfer the muffins to a cooling rack to cool completely. 

We like to eat ours cut in half with some dairy free spread. They’ll keep for 3 days in an airtight container and also freeze well. 

Egg free flavoured meringues

The discovery that you could use the water from a tin of chickpeas as an egg replacer has been life changing. I had assumed as my son has a severe egg allergy that he would never get to taste meringue but aquafaba has changed that! My first successful attempts at egg free meringues were with this recipe from Lucy’s friendly foods and my kids were thrilled with the results. I’ve made them a few times now using flavoured icing sugar which works really well disguising the faint beaniness of the aquafaba. I made these ones as part of an afternoon tea using half the water (1/3 cup) from a tin of chickpeas for chocolate mousse and the other half for the meringues. The mousse is another of Lucy’s recipes and I highly reccomend it!

Egg free flavoured meringues


1/3 cup aquafaba (drain the water from a tin of unsalted chickpeas)

Pinch cream of tartar

Pinch xanthan gum

3/4 cup Sugar and Crumbs black cherry icing sugar sifted (I’ve also used pink lemonade and strawberry milkshake)

Generous squirt of gel colour ( I used Dr Oetker violet)


Preheat oven to 120C

Line two baking sheets with baking parchment

Place the aquafaba in the mixing bowl of a stand mixer with the cream of tarter, xanthan gum and gel colour and whisk on the highest setting until it’s lovely and fluffy (can take 10 minutes). You could try it by hand but it would take a lot of whisking!

While still whisking add the icing sugar a tablespoon at a time and whisk till it stands in stiff peaks

Either pipe or spoon the mix onto the baking trays with a little space in between to allow for spreading in the oven and bake for 30 minutes at 120C then reduce the temperature of the oven to 90C and bake for a further hour. Turn the oven off and leave in the oven until it’s cooled completely. I sometimes make them before bed and leave them till morning. 

Store in an airtight container. Best eaten within a day or so. Gorgeous dipped in dairy free chocolate and served with whipped coconut cream but eat quickly before they go smooshy!

Cafe Lauderdale Dunbar

I’ve been wanting to visit Cafe Lauderdale for some time so when we found our selves with no plans and a drizzly damp day today I suggested a road trip to Dunbar. It turned out to be an excellent plan as while only an hour away it was five degrees warmer and dry in Dunbar! The cafe is run by and is open daily during the school holidays and at weekends during term time, remember Scottish holidays can be different so double check the Facebook page before visiting.

It’s a small cafe in Park Lauderdale which I can totally reccomend if you have kids as it has an excellent play area. Also a nice spot to visit minus children as the play area is far enough away from the cafe not to cause too much noise pollution and the park while small has beautiful flowers. There is ample parking.

Everything baked on site is free from gluten, egg, milk and nuts. There are soya products in the kitchen but all allergen information is available for the goodies on sale. The dairy free ice cream on sale is Iced delight. There were regular fresh scones and sausage rolls available but these are ordered in and stored completely separately from the allergen free baking. I can’t comment on the lunches as we just had tea and cake. Can you imagine going into a cafe as a family and ordering safe chocolate brownies for all of you? They looked so good it was really hard to believe they were completely allergen free! (For us that meant milk, egg, wheat, peanut, tree nut, pea and lentil free) *Always check the ingredients to ensure food is safe for your needs*.

I’ll admit to a little chest pain ordering one for my son as we have never had safe baking from a cafe before but the proprietor’s daughter has severe allergies and if you can trust anyone it’s an allergy mum! (But always check to make sure you  are happy!).

Wow. Moist fudgey chocolate brownies. We all enjoyed them including the allergen eaters amongst us. I could have eaten a second bit no problem but I have excellent self control……kidding! I didn’t have a second bit though I had a mini lemon loaf instead, also delicious, I’m needing the recipe book used here!

So if you’re in Dunbar or frankly if you’re in Edinburgh it’d still be worth the drive, visit Cafe Lauderdale. We’ll be back.

Dairy free strawberry frozen yoghurt


Simple yummy dessert with the bonus of fruit and calcium! I’ve made this for my son’s sweet tooth, also gorgeous without the added sugar!


2 cups Koko plain yoghurt

2 small ripe frozen bananas chopped

1/2 cup Sugar & Crumbs strawberry milkshake icing sugar

Squirt Dr Oetker pink gel colour

4 large strawberries chopped into small pieces

Also absolutely delicious with Sugar & Crumbs Pina Colada icing sugar! Just leave out the chopped strawberries or substitute with ripe pineapple

Instructions – makes approx 6 scoops

Blend the yoghurt, bananas, icing sugar & colour together until smooth

Pour into ice cream maker and churn for 20 minutes. If you don’t have an ice cream maker this would be lovely frozen in ice lolly moulds.

Stop ice cream maker and stir in chopped strawberries

If making for later and you have the patience freeze in scoops otherwise dive in!

Double chocolate pancakes

The kids are off school Friday-Monday for the May weekend (well they have been back nearly two weeks so it was about time for a break *rolls eyes*). We’ve no grand plans as we’re all choked with the cold and it is properly freezing. Like snow freezing!! This is the view out my window last night!

After a lazy long lie in watching back to back Transformers episodes with my boy my daughter appeared and requested chocolate for breakfast. While I wasn’t up for Easter chocolate for breakfast – that’s purely something we do on Easter Sunday and how on earth does she still have chocolate?? The boy had polished his off by Easter Monday! – I was up for something chocolatey so I threw together double chocolate pancakes with chopped dates and banana. Free from gluten, milk, eggs & nuts. They were so simple and so good I thought I’d share. 

Double chocolate pancakes

Makes approx 12 


1 cup gluten free self raising flour (I used Doves Farm)

2 Tablespoons sugar

2 Tablespoons cocoa (I used Tesco’s own)

1 Tablespoon ground flaxseed 

3 Tablespoons water

1 cup dairy free milk (I used Koko)

Generous squirt of lemon juice

Handful chopped dates

Handful dairy free chocolate chips (I used Plamil)

1 chopped banana

Sunflower oil for the pan


Place the flaxseed and water in a small bowl and sit aside

Squirt some lemon juice into a cup measure then fill with dairy free milk (could use a teaspoon cider vinegar but my fridge was closer than the cupboard)

Measure 1 cup self raising gluten free flour into a bowl, add sugar & cocoa and whisk to combine

Add the flaxseed mix and the dairy free milk to the bowl and mix well

Stir in the dates, chocolate and banana 

Heat a frying pan wiped with oil on a medium/high heat. I use 7 on my induction hob

Spoon a small amount of mix onto the pan to check its hot enough. If it is bubbles will rise to the top, flip with a spatula and cook for a few seconds on the other side. 

Cook by generous spoonful, 3 – 4 at a time depending on the size of your pan. Stir well between batches as the chocolate chips are inclined to sink to the bottom of the bowl. 

Once cooked place on a plate lined with a piece of kitchen roll while you make the rest

Serve warm with dairy free spread and toppings of your choice. The boy had jam and honey and big sis had maple syrup. 

Proper yum!


Short break at Ribby Hall Village in Lancashire

Our last couple of holidays have been abroad so you can imagine my delight last week packing for our stay at Ribby Hall with no baggage limits beyond what I couldn’t fit in the car. Ok delight is a strong word, packing is never much fun but it was certainly less of a challenge. 

We’ve stayed at Ribby Hall once before in October 2013 in a cottage at Fishermans reach which was lovely accommodation but we decided to treat ourselves to a 3 bed pine lodge this stay as the lodges have hot tubs which meant I could wear my bikini without having to board an airplane. 

Our lodge slept 6 and was very spacious and comfortable, well stocked (high chair, ironing board, toiletries) with tons of storage and 3 bathrooms. It was tucked away with 5 other lodges in amongst the privately owned holiday homes. 

The site looks big on the map but although peak season did not feel too busy and our lodge was in a quiet scenic corner. Our rowdiest neighbours were the ducks who tried to join us for meals several times and were quite put out I wouldn’t let them hang out in the lodge with us (this could be tricky in warmer weather if you had any doors left open!). 

I was particularly thrilled with the kitchen. As any allergy Mum knows you still do a lot of catering on holiday and having a good space to do it in makes such a difference! We had a full size fridge & freezer, lots of cupboard space (some holiday kitchens are so crammed with equipment there is no where to store groceries!) and clean modern looking kitchen equipment. 

Basic cleaning supplies, tea towels, teabags & coffee were supplied which was a lovely touch and a bonus as I hadn’t packed teabags! I brought a chopping board, sharp knife and cutlery & plates for the boy. I was actually ok to use the lodges crockery once it had been through the dish washer but I’m happier knowing I have safe stuff for him and I wouldn’t use an unknown chopping board!


We stayed four nights and ate out two at the Bar & Grill. I rang and spoke to the team leader there a few days before our visit and she was super helpful. I listed my son’s allergies – milk, eggs, wheat, peanuts, treenuts, peas & lentils and she went and spoke to the chef about catering for him. I could overhear the tone of their conversation if not the content and was gladdened by the positive upbeat voices. She came back to me to say they’d be happy to cook for him and if there was anything he particularly liked to eat they would order it in for him. This offer was reiterated to me during our stay. It was a very useful conversation and one my husband was delighted to listen in on as he knew if they were not confident and helpful we would not be eating out!

While the choice on the menu is limited, particularly for gluten free they will order safe pasta, pizza, fish fingers and chips for you. The regular chips are not safe as they are fried with other food but I have to say the oven chips they got in for us looked much nicer! My son ate an adult portion gammon steak both nights. There were other options (grilled chicken or steak) but gammon is his absolute favourite and I can vouch for it being tasty as I ordered the same meal the first night. I brought safe treats for pud. 

The sachets of ketchup looked OK ingredients wise but both my kids skin reacts to cheap tomato sauce so we brought our own with us. Classy I know. 

Top tips

  • The kids entertainment is held in the bar & grill. If you book a table for 7pm you can keep it for the evening. If you have tiny tots and this is late there are meal deals between 5 and 6pm. 
  • Do not wait till you get there to discuss your dietary requirements. While they go out of their way to be helpful it is LOUD and an almighty challenge to talk to your waiter/waitress beyond yelling your order. 

While very loud and busy eating later the kids were kept occupied and entertained while we waited for our food and during our meal. There is also a small shop selling flashing tat which was a big draw and there was a face painting/ fake tattoo stand. 

On the two nights we ate at the lodge we kept it simple. I’m not keen cooking away from my kitchen and only make stuff that can be cooked on lots of foil! Luckily my kids see baked potatoes and beans as a treat!

The weather was kind to us despite the grim forecast and we managed two days out without getting rained on. We used our Tesco club card vouchers to pay for both. 

Blackpool pleasure beach – I took safe snacks and a gluten free roll with dairy free cheese and we had lunch at Burger King. We just order a beef patty on its own and fries. 

If you have a child that would freak at wearing a wristband the nice ladies on the Pleasure beach tills will stick one on a piece of paper for you. You just need to write your child’s age and general description on the back. 


Our second day out was to Blackpool zoo and we took a simple picnic & snacks. The kids enjoyed the zoo, they loved the sea lion display and the play park and I enjoyed the wee bit of sunshine we had and the fact it’s built on the flat. Our nearest zoo at home is Edinburgh zoo which is famously steep! 

We had one full day on site and while there are plenty of activities available we took it easy with a stroll round the woodland trail (wellies absolutely essential!) a play at the park and shot on the amusements. I like that the amusements are separate from other areas so you don’t have to walk through them to get to the pool/entertainment. 

So all in all a lovely stay. Comfortable accomadation and safe options for eating makes for a happy mum. The hot tub helped! Absolutely gorgeous to sink into the heat on a rather cool April afternoon. Packing dressing gowns would have been a good plan though as it was freeeezing climbing back out! 

I didn’t visit the Spa hotel this holiday but I can recommend it from our previous stay. Heading up for a meander round the thermal journey and a treatment while the family unpack and make dinner is how every holiday should start. 

Visiting a Dairy farm with your milk allergic child 

My son has been learning about farming in school this term with a focus on dairy farming. Being severely allergic to milk he’s not given an awful lot of thought to where it comes from so while admitting it has been weird he has enjoyed the topic. As a mother who flinches at the word milk I’ve found him enthusiastically singing about milkmen quite surreal. There have been ups and downs with the topic. The farming assembly we were invited along to was lots of fun and my son was the cutest little farmer I’ve ever seen but the class making butter without any thought to how scary it might be for a child with a milk allergy to be in a room of thirty children shaking jars of milk was a low point. I understand in this situation that I could not have provided a safe alternative (my son bless his heart thought maybe if we’d known about it he could have brought some of his own dairy free milk in to shake) but I’d have appreciated the opportunity to talk it through with him beforehand and offer reassurance that a clean jar with the lid on tight would not do him harm. Anyway this has very much been taken on board by the teachers so we’ve all learnt from it. 

Getting to the point, as a reward for working so hard and to finish off the topic the teacher organised a trip to a local dairy farm where the children could see for themselves what they had been learning about in class and then have an ice cream in the ice cream parlour that has been built on the farm. So we had 29 of 30 children saying ‘yay ice cream’ and 1 saying ‘I’m not going’. 

Now this is a tricky one. While horrified at the thought of visiting somewhere so utterly drenched in milk protein I knew it would be an interesting trip and I was keen my son be included. The only reason he could give me for not going was ‘there is milk’. My first instinct is always to protect but he is going to be around allergens all his life, there is milk in Tesco and frankly there is milk in my fridge. We talked it through and I discussed the trip with his teacher and with significant reassurance and a promise I would go along and he could leave at any point if he was uncomfortable he agreed to go. At that point I kept imagining a hose coming loose and madly spraying us all with milk but I’m pleased to report my vivid imagination was nothing like the reality!

Prior to the trip I phoned the ice cream parlour and then I emailed the farmer to give him more information about my son’s allergies and ask permission to store his safe ice cream in their freezer. The ice cream parlour does offer a soya ice cream and sorbets but they are made on the same premises using the same equipment and no matter how clean their kitchen is I just wasn’t comfortable with him eating their products. The farmer was super and gave me a full run down on what was planned for the visit and the risks involved. My son’s teacher also met with the farmer and assessed the risk involved in the visit. It was agreed he could go on the understanding I was with him at all times. I would carry emergency medication, school staff would carry a back up set (super cautious!) and I would bring my car so that if he became distressed or uncomfortable at any point he could leave. 

Things to know about visiting a dairy farm

  • It’s really muddy. If they say wear wellies, wear wellies! You’ll be glad you did! Also they got us to step into foot baths on the way in and out of the farm which is way easier in wellies. 
  • There is a lot of grass/hay/straw. My son sneezed his way round the farm
  • The cows are fed silage in the winter. This is grass mixed with other foodstuffs. On this farm it was mixed with barley, maize and soya. It is in heaps everywhere!
  • As much as they clean everything there will be milk protein on surfaces/door handles/sinks. There will also be poo. Don’t lean on anything!!
  • The hand washing facilities may also be where they wash out the milk pipes. Take hand wipes till you can get to a safer sink. 

Apart from the sneezing our visit went smoothly. He was a lot less anxious than I had anticipated although he did not enjoy being in the milking parlour.

What I learnt from the visit- calves are born without immunity and need to get colostrum from their Mum’s as soon as possible after birth. They are then kept in weird little plastic pods until it’s safe for them to mix with the other cows. 

What my son learnt- cows peeing is really  impressive, Swedish glacé make awesome  choc ices and there is a really cool play park outside the ice cream parlour. 


Spiced mini muffins with cream cheese icing 

I love these muffins, they are pretty and packed full of veg. Always a bonus when feeding children!

The recipe makes 48 mini muffins which is masses but I freeze small bags of them for future snacks. 

These muffins are teeny. You could make bigger ones, they’ll just need baked for longer. 


2 cups plain gluten free flour (I used 3/4 cup rice, 1/4 cup Teff, 1/2 cup sorghum & 1/2 cup potato starch)

If you don’t need to be gluten free use plain flour and omit the xanthan gum. 

1/2 teaspoon xanthan gum

1 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon ginger

3/4 cup brown sugar 

1/3 cup sunflower oil

1/4 cup apple sauce (I use baby purée)

1 cup grated/processed veg (I used one carrot, one parsnip & one courgette which yielded about 2 cups)

1 teaspoon vanilla extract 

1 teaspoon cider vinegar

1/3 cup dairy free milk 


60g Creamy Violife

2 tablespoons dairy free spread (I used Vitalite)

1 cup icing sugar


Preheat oven to 180C and line 2 mini muffin tins (24 muffins each) with paper cases. I think these would be lovely without cases baked in a greased mini muffin tin but the cases disguise the veg better!

Wash/peel/chop the carrot, parsnip and courgette and whiz them in a food processor until finely chopped. If you don’t have a food processor you could grate them. I sometimes make soup or veg to put in shepherd’s pie at the same and keep a cupful for the muffins.   

Measure out and sift the flour, xanthan gum, bicarbonate of soda,baking powder, salt, nutmeg, cinnamon and ginger into a large bowl and whisk well to combine. 
In another bowl combine the veg, oil, apple sauce, vanilla extract, cider vinegar and dairy free milk then stir in the sugar. 

Mix the wet ingredients into the dry ingredients until just moistened then measure by teaspoonful into the prepared tins. 

Bake one tray at a time for 12 minutes, allow to cool for a few minutes in the tray (until it’s cool enough to handle) then transfer to a cooling rack. 

While the muffins are cooling make the icing.

Mix the creamy Violife and the dairy free spread together (I used my mixer) then slowly add the icing sugar and mix till smooth. The icing is quite runny, if you’d like it to be thicker add another half cup of icing sugar. There will be enough to ice at least half the muffins depending on how many you plan to freeze. Any extra can be stored in the fridge and (if you are anything like me) eaten on any biscuit/cake/loaf you like or just by the spoonful. 

Once the muffins are cool you can ice them either with a spoonful on top or piped on but as it’s very soft it doesn’t hold a shape. Iced muffins should be stored in the fridge. Muffins can be frozen until you remember you have some. I should probably say 3 months but I found some I made about 6 months ago and they were grand defrosted and iced! 


Double chocolate soft cookies gluten free & vegan 

I am obsessed with soft American style cookies after making Lucy’s Friendly Foods lemon & ginger ones recently. they are such a lovely texture and the kids loved them. I’ve been inspired to make strawberry & dairy free white chocolate cookies following the basic recipe and today I tried double chocolate. Wow. These are really good! My son ate two then said can I please have ten thousand more of those? I’ve adapted this recipe from Lucy’s to make it gluten free and chocolate. I’ve had success with several biscuit recipes recently doing a straight swop of plain flour for gluten free flour + 1/2 teaspoon of xanthan gum.

Ingredients – makes approximately 20

1 + 1/4 cup plain gluten free flour (I used Doves Farm)

2 tablespoons cocoa

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1/4 teaspoon salt

1/3 cup of dairy free chocolate chips (I used Plamil dairy free catering chocolate)

1/2 cup dairy free spread (I used Vitalite)

1/2 cup caster sugar

2 tablespoons golden syrup

2 tablespoons dairy free milk (I used Rice)


Preheat oven to 190c

Cream together dairy free spread, sugar and syrup then stir in dairy free milk

Sift flour, cocoa, xanthan gum, baking powder, bicarbonate of soda and salt in a large bowl and whisk well

Slowly stir dry ingredients into the spread/sugar mix until you have a soft sticky dough then stir in chocolate chips

Drop mix by heaped teaspoon onto two baking trays (I don’t line mine as they are excellent and don’t stick but you may need to line with baking parchment if you prefer)

Bake one tray at a time for 8 minutes. Allow to cool for a few minutes on the tray then transfer to a cooling rack.

Enjoy with a cold glass of dairy free milk

Warning!! It is really hard to stop eating these!