Freefrom Fish cakes

I’m always looking for ways to get more vegetables into my children. One will willingly eat carrots and sweet corn (but not baby corn) and the other will eat broccoli and any kind of corn. Both like baked beans but I’m not sure they really count. They are also weird with potato. They’ll eat it on top of shepherds pie, roasted or potato smiley faces (which are a safe option for us! How cool is that?) but look at mashed potato on their plates like I’m trying to poison them. I feed them fish cakes made with mashed potato and extra veg purely for my own amusement. I do a lot of crazy mummy laughing in my head when they demolish them!

I don’t have a set recipe as it’s a great thing to make with leftovers so amounts differ. Also I made enough for 8 hungry people last night (to feed 4) so I’m not really to be trusted with amounts.

Usually I make fish cakes with left over mashed potato, a tin of tuna, a tin of sweet corn and some gluten free flour. Depending on how seasoned your potatoes were you can add salt & pepper and lemon juice to the mix.

Last night I had a large cooked salmon fillet to use so I boiled 6 large potatoes in a huge pot till soft then mashed them with a splodge of Vitalite and some salt and pepper. I boiled 2 carrots and parsnips then blended them and mixed them into the mash. If you were using tuna this would not be a good way to hide carrot as the mix was a bit orange! When my daughter commented on the colour I said it was the pink salmon she could see….

I then added a cup of gluten free flour to the potato mix, removed the skin from the cooked salmon, flaked the fish with a fork and stirred it in. I seasoned with salt, pepper and lemon juice.

How to

Heat a large frying pan on a high heat (I used 8 on my induction hob) with enough oil to cover the base.

Take the fish/potato mix by the handful and shape into a pattie. Could make smaller ones for little kids.

Coat the pattie in a light dusting of gluten free flour by sitting it on a plate of flour then gently turning it to coat the other side.

Place gently in the pan using a spatula to avoid splashing yourself with hot oil. Fry for approximately 2 minutes on each side until golden (also known as not too pale, not burnt). I cooked 4 at a time and prepared the next batch while they were cooking.

If you are making masses you can keep them warm in the oven till they are all cooked. Let them cool a little before giving them to children.

When it’s just me and the kids I serve the fish cakes with lemon juice and a big blob of tomato ketchup for dipping but we went posh last night since it was salmon and had extra veg. 2 fish cakes was ample for the kids. I ate 3 but would have been fine with 2!

Gluten, dairy, egg and most importantly pea free wraps

This is one of my favourite recipes. We cannot buy safe wraps. The gluten free ones on sale either contain egg or pea and are wildly expensive. As a toddler my son ate limited wheat, while he doesn’t have an immediate reaction he has never tolerated it well but one of the things he enjoyed eating was wraps. When we cut out wheat altogether when he was four the only wheat he was still eating was in wraps so I worked really hard at making a replacement. Four years on I think I’ve cracked it! We’ve tried various versions over the years from traditional ones made of masa harina to ones that involve a lot of ‘resting’ between each step of the recipe. I like instant gratification so ‘resting’ does not work for me. My main issues have been creating something that holds together, is not too dry, and that you can still eat once it has cooled without dislocating your jaw. 

My son loves these wraps. He has them at breakfast with dairy free chocolate spread, for lunch at school with tuna and on weekends with bacon. When we go on holiday I make a stack of them and put them in the freezer when we arrive. 30 seconds in the microwave and they are good to go! The pic below is my holiday baking for a week in Portugal. 

The wraps travel well in a sealable plastic bag between layers of kitchen roll. I always travel with wraps and rolls!

Anyway. Getting to the important part….

Ingredients – makes 4 large wraps 

1 cup Doves farm gluten free self raising flour

2 level desert spoons psyllium husk – I buy Holland & Barratt Colon care plus. It’s pricey but you can often get it on buy one get one half price and a bag goes a long way.  (I use a desert spoon to amuse myself as no other recipe I know uses one  If you don’t have one 2 dsp = 4 tsp)

1 teaspoon light brown sugar

1/2 teaspoon salt

1 cup warm water 



Sift flour, psyllium husk, sugar & salt into a large bowl and whisk well to combine


 Pour in the cup of warm water (I use half boiling half cold out the tap) and stir well. Do not freak out that it looks so wet, it will come together. 

 When it looks like this –

Tip dough onto a large well floured chopping board and gently roll to coat with flour. 

At this stage I’d put a large frying pan/crepe pan wiped with some cooking oil on to heat up on a medium to hot hob, I use 7 on my induction hob. Any earlier and the oil starts burning before you are ready. 
 Now gently squish it with your hands until you have a soft ball of dough

Divide into four pieces and roll each into a ball gently coating in more flour. If you don’t wish to cook all four you can wrap spare ones in cling film and store them in the fridge for up to 3 days. 

 Sprinkle more flour on your board and onto your rolling pin and roll one out as thin as possible. You may need to roll your pin in more flour as you go along so it doesn’t stick. 

Carefully lift the rolled out wrap onto your frying plan and cook for approximately one minute until the edges start to curl up. While it is cooking roll out your next wrap. 

Don’t be concerned if it bubbles, it’s ok

Then turn over with a spatula and cook for 30 seconds – 1 minute. It may puff up a little as it cooks

Transfer wrap with a spatula onto a dinner plate with a piece of kitchen roll on it. 

Continue until all wraps are cooked. I’ve been known to triple the recipe if I’m baking for a holiday. 

For packed lunches I make up his wrap while it is still a little warm and wrap it tightly in cling film. Any left over can be kept in a plastic bag for a day or so or frozen. The wraps are ok cold but can be refreshed for 20 seconds in the microwave. You can heat from frozen for about 30 seconds on full power to eat immediately. 

The wraps can be an odd colour on one side due to the psyllium husk. A hint of purple is not unusual. 

  If the edges are dry you can trim them off before serving. You may need more water in the recipe or to cook them for less time. 

And here we are….a safe wrap



Chocolate orange cake 

My daughter turned 10 recently so I needed a fabulous cake and I needed it to be free from wheat, egg, milk and nuts so her brother could have a slice. I made a double layer cake with two kinds of icing and orange chocolate shapes to decorate. It turned out gorgeous! Safe for my boy but still super yummy. The cake was adapted from this recipe

Chocolate cake ingredients

240mls dairy free milk at room temperature (I used Koko)

2 teaspoons cider vinegar

120mls coconut oil melted

200g granulated sugar

125g Cocoa (I used Tesco’s own)

225g pumpkin purée (I used Libby’s tinned pumpkin, apple sauce also works)

1 tablespoon vanilla essence

2 teaspoons instant coffee dissolved in 2 tablespoons of boiling water

290g rice flour

60g potato starch

20g corn flour (tapioca also works)

1 teaspoon xanthan gum

2 teaspoons bicarbonate of soda

1/2 teaspoon baking powder


I baked the cake the night before so it would be cool for me to decorate on her birthday.

Heat oven to 180c/350f and grease two round cake tins

Combine the dairy free milk and the cider vinegar and allow to sit for 5 minutes

Place the pumpkin purée, sugar, coconut oil, vanilla and coffee in a large bowl and beat until smooth

Stir in the milk/vinegar mix

Sift remaining dry ingredients together and whisk to combine

Add to wet ingredients and mix until well combined. It will be quite thick

Divide the mix between the two tins, smooth and then bake for 30-35 minutes (I baked for 35 and my cakes were a teeny bit scorched)

Allow to cool completely in the tins

‘Butter’ icing

220g icing sugar

1/4 cup cocoa powder

6 tablespoons dairy free spread (I used Vitalite)

1/8 teaspoon salt

1 tsp orange essence

Beat ingredients together until fluffy then pipe onto one cooled cake reserving some for attaching chocolates. I sliced off a thin layer of the cakes to even them out before icing.

Chocolate ganache icing

Half cup icing sugar (approx 75g)

1/2 tablespoon golden syrup

40ml tinned coconut milk (could use df cream)

90g dairy free chocolate (I used Plamil choc chips)

1 teaspoon orange essence

Place chocolate, coconut milk and syrup in a pot and heat gently stirring until melted, remove from the heat and stir in the orange essence and icing sugar

Place the second cake onto the iced cake then pour over the chocolate ganache.

I made chocolate woodland animals and trees by melting dairy free chocolate and stirring in orange essence then poring it into moulds and setting them in the freezer. I attached them to the sides of the cake using a splodge of the ‘butter’ icing. I used Tesco dairy free white chocolate buttons (contain soya) to write 10 on the top of the cake. The cake made 12 generous  slices. It was lovely on its own and it was lovely with dairy free Ice cream (and I believe it was lovely with custard). We ate it over 3 days and stored it in a plastic container on the kitchen counter.

Chocolate shortbread biscuits 

I’m a bit grumpy this morning and baking soothes me so I made biscuits. All the rolling out and cutting shapes is very calming. This recipe is adapted from a shortbread biscuit used in the mini gems on and makes approx 30 biscuits depending on the size of cutter you use.


225g Plain gluten free flour (I used Doves Farm)

1/2 teaspoon xanthan gum

75g Caster sugar

150g Stork block cut into small pieces

1 teaspoon vanilla essence

15g Cocoa powder (I used Tesco’s own)


Heat oven to 180C

Combine dry ingredients in a bowl and whisk to mix

Add stork lumps and vanilla essence and rub together until mixture resembles crumbs then combine into a soft dough. Alternatively fling the lot in a food processor and pulse until the dough comes together.

Divide the mix in half and place on a floured sheet of baking parchment. You can roll it out between two pieces of parchment or do what I do and just flatten it to your desired thickness with the palm of your hand to approx 1/2cm thick.

Cut out shapes and place on a baking tray. Combining and re rolling until you’ve used all the dough. I have fab baking sheets from Lakeland that don’t need lined or greased but you may need to depending on what you are using. I made two trays worth, bake the first batch while you are rolling out the second.

Bake for 8 minutes then rotate the baking tray and bake for another 4 minutes. Allow the biscuits to cool for 5 minutes on the tray before transferring to a baking rack to cool completely.

Biscuits are lovely on their own, dipped in dairy free custard or sandwiched together with dairy free ‘butter’ icing. These biscuits are also good without the cocoa.

Skin prick testing

My son had his first experience of skin prick testing today. We were seen this afternoon by an allergy nurse who thoughtfully snuck us in on a Saturday to avoid the boy missing school. Usually spt would be done at clinic appointments (we were seen a few weeks ago) but she had been on holiday so we had to pop back in. I had assured my son that it would only be a few pricks so we were both a little taken aback when the nurse had 18 little bottles lined up waiting for us! If he could have turned and fled I think he might have! She needed to use both of his arms. He didn’t want to do it and he didn’t like it but he sat on my knee and gritted his teeth bless his heart and the nurse got all 18 done. She  wrote on his arms in biro the first letter of each allergen she was testing for. Next she put a tiny drop containing the allergens next to each letter then using 18 little jaggy things she pricked his skin in each drop. Once this was done she blotted his arms with a tissue to dry them. The plan had been to then go and play in the waiting room for twenty minutes but he was very pale and shaky (nerves mostly) so he lay down  and the nurse got him some cold water to drink. After the alloted time the nurse measuring each bump and noted it down. 

I was disappointed that milk and egg were still too high to consider food challenges but thrilled that almond, hazelnut, soya and Walnut were all negative. Wheat was also negative but he does not have an immediate response to wheat, he has just never tolerated it well. Tree and house dust mite were also negative so I can give up on my plan to guilt my husband into paying for a cleaner. Nae luck. 

Peanut, pea and cat were no surprise but his most dramatic wheal was for lentil which I had only been avoiding out of caution because he reacted to yellow split peas. 

So the plan is pretty much to carry on as before. He still needs to carry his antihistamine, inhaler and Epipen’s and we’ll be seen again in 18 months. I can try him with almonds if I wish and I do but where on earth do I source almonds that are free from cross contamination from other nuts? Alpro Almond milk looks like a good bet but I’d love to be able to bake with them. 

I’m pleased to report that by the time we left the hospital and walked to the park across the road he was feeling brand new so we had a rowdy hour in the sunshine then went for a Nando’s. 

I’ll finish with an excellent song for small children (especially Thomas fans) scared about hospital appointments. We sang it together as we walked back across the park. 

Free from pancakes

Pancakes were one of the first things I made in the early days of free from baking. I have vivid childhood memories of my mum making them for us. I have a basic recipe that I muck about with based on Elizabeth Gordon’s silver dollar pancakes from her book allergy free desserts. The first thing I did was double the recipe which just about does me and the kids for breakfast. If my husband is home I triple it!  The following recipe generously feeds 2 kids and a Mum. 

Pancake basic mix

1 cup dairy free milk (I’ve made them with rice, Koko, hemp and soya)

1 teaspoon vanilla essence

1 teaspoon cider vinegar (or lemon juice)

1 flax egg (Tbs ground flaxseed & 3 Tbs water)

1 cup plain gluten free flour (I usually mix my own for pancakes. I keep a container of Cybele Pascal’s gf bread flour mix made up and used about half a cup of that and half a cup of buckwheat flour but Doves farm plain flour works ok or use self raising and leave out the baking powder and xanthan gum)

2 Tablespoons granulated sugar 

2 Teaspoons baking powder

1/2 Teaspoon bicarbonate of soda

1/2 Teaspoon salt 

1/4 Teaspoon xanthan gum

Lightly grease a frying pan with oil and heat over a medium heat. 

Place dairy free milk, cider vinegar and vanilla essence in a small bowl. 

Combine ground flaxseed and water in another small bowl

Sieve flour, baking powder, bicarbonate of soda, salt and xanthan gum together in a large bowl. Add sugar and whisk to combine. 

Add df milk and flax mix to dry ingredients and mix together. 

The pancakes are nice plain or you can add chopped bananas, chocolate chips, blueberries or cocoa. Today we split the mix into 2 bowls and added 1 Tbs cocoa and a handful of df choc chips to one bowl. 

Spoon the mix onto the warm frying pan, plain rounds or shapes if you are feeling creative. Cook until bubbles rise and the edges look set then flip over with a spatula and cook for a shorter time on the second side. Times depend on your hob and your pan! 

I cook the pancakes in batches and sit them on a large plate with a piece of kitchen roll on it until cool enough to serve. My kids like them plain, with dairy free spread, honey, syrup, maple syrup or jam. I quite like them with prunes and a spoon of coyo. 

Best eaten warm and freshly made. 


Easy banana choc chip muffins 

We are heading down south to visit my family for a long weekend and I had fruit to use up. Muffins are a handy snack/pud/breakfast while away from home so I decided to make banana choc chip muffins and blueberry muffins. Banana loaf/muffins are a staple in our house and I’ve used the same recipe for years however it involves a mixer and measuring out and mixing a combination of  gluten free flours and I’m tired and the kids are not long in bed so I tried a quieter, lazier version. 

Turned out alright! Husband has taste tested and declared them a success. 

Easy banana choc chip muffins – makes 24


2 cups self raising gluten free flour (I used Doves Farm)

1 teaspoon bicarbonate of soda

1 teaspoon cinnamon

Half cup sunflower oil

3/4 cup granulated sugar (original recipe calls for 1 cup, I use half up to one depending on how virtuous I’m feeling)

1/2 cup apple & pear purée (I used cow & gate)

3 ripe bananas mashed

1 tablespoon cider vinegar

Half cup dairy free chocolate chips (we like chocolate chips, you could probably get away with less!)

Heat oven to 180C

Measure and whisk together flour, bicarbonate of soda and cinnamon

Combine oil and sugar in a large bowl and mix well, stir in Apple & pear purée and mashed banana then stir in cider vinegar. 

Add flour mix to wet ingredients and stir until combined then fold in chocolate chips. 

Place cupcake/muffin cases in 2 x 12 hole tins and divide the mix into the cases. 

Bake one tin at a time for 16 minutes

Once the baking tin is cool enough to handle transfer the muffins to a cooling rack. 

Once cool store in an airtight container. Can’t say how long they last as they get eaten swiftish in our house but should be good for a couple of days. 

My muffins freeze well, I try and freeze at least half in batches in re sealable plastic bags which you can grab out the freezer and defrost at room temperature for future muffin emergencies. 

A week in the Algarve

Summer has been sorely lacking in Scotland this year but I’ve been kept going by the promise of our planned week in the sun and it absolutely lived up to my expectations. 7 days of blue skies and sunshine. Gosh it was gorgeous. This was our first family holiday abroad, my son has multiple food allergies, asthma and eczema and travelling, even in the UK can be stressful. We always self cater and usually book somewhere in close proximity to a large supermarket and familiar chain restaurants. I’m the kind of packer that would take the kitchen sink if I could fit it in the car so limiting myself to a 22kg baggage allowance and travelling by plane to an unfamiliar country where I didn’t speak the language was a terrifying proposition. It says something about our desperation for a little sunshine that I was prepared to even attempt it!

We decided on the Algarve as the weather averages looked warm but not ridiculously hot. We booked a villa with a pool through VillaPlus and organised our own flights with Jet2. We were really impressed with the service from both. We also pre booked car hire for the week. In an ideal world we would not have gone mid July but with two school age children our options were limited. We decided early on that we would cater for ourselves and would not attempt to eat out on this trip. I had all the Portuguese translations for the food we avoid (Allergy Action is an excellent resource) and I knew most places would speak English but for my sanity we wanted to keep it as simple and worry free as possible.

The day before we travelled I baked all morning. I made wraps, mini muffins and biscuits. I also ordered fresh rolls from Just Gluten free to be delivered that day. Along with these I packed safe sweets, chocolate, crisps, popcorn, cereal and biscuits. I took Vitalite spread and Violife cheese in a cool bag in my suitcase. Our flight was at 7.30am and we took enough food in our hand luggage for breakfast, lunch and snacks.

Jet2 have a clear nut policy. If you inform them one of your party has a nut allergy they will not serve nuts on your flight and they ask other passengers to refrain from eating any they have brought with them until they have left the plane. Staff were helpful, friendly and efficient. Check in contacted the flight crew on both flights to ensure they were aware they had a passenger with a nut allergy. I was a little concerned my son would be uncomfortable with the attention but when the announcement was made on our outgoing flight he grinned and high fived his sister!

These are the snacks sold on a Jet2 flight

My husband overheard another passenger ask for a Snickers bar but staff politely informed them they weren’t serving nuts and offered an alternative.

My in flight anxiety was greatly alleviated by the Jet2 magazine, or rather Gary Barlow on the cover ❤️

We stopped at a supermarket on the way to our villa but we were all tired, I was a little overwhelmed and the kids were fractious so we just bought the absolute necessities. We ended up buying food every day or so but this was not a trauma because the supermarkets were blissfully cool!

We stuck to plain, simple meals – grilled meat or fish, potatoes and vegetables and cold meat and salad. I knew what to look out for on the labels so I bought food that looked safe then went back to the villa (and wifi!) and googled every single ingredient for peace of mind. Cooked meat often contained milk but we found a couple of safe choices.

I got caught out once with gluten free fish fingers. When I re read the ingredients at the villa I spotted ‘pode conter vestigios de ovo e leite’ – may contain traces of egg and milk.

As a rule labelling was excellent with allergens in bold.

Dairy free was astonishingly well catered for particularly if you can tolerate soya. Even the little beachside supermarket in Albufeira had cartons of soya milk. The best selection was in the Continente supermarket in the Algarve shopping mall (in Guia outside of Albufeira).

Soya, oat, rice, nut & coconut milk were all on sale. I bought own brand rice milk for my cereal as it was significantly cheaper than the Rice Dream. There was also a selection of small milkshake cartons – rice or soya.

There was a tremendous selection of soya yoghurts. We bought Paturages Soja fruit yoghurts, Sojasun chocolate desserts and Sojasun prune yoghurts. I particularly enjoyed the prune yoghurts and the fruit ones were so nice the dairy eaters among us also enjoyed them!

I didn’t spot any gluten free bread but I didn’t look that hard as we had safe bread with us. I did see a selection of rice cakes. I bought yummy biscuits in the Continente supermarket. Dairy, gluten, egg and nut free! They did contain soya. My son and I liked them so much Daddy got sent back for a couple more boxes!

For ice lollies we had Calippo’s when out and about (may contain traces of milk) and Mr Freezes and I made ice poles with fruit juice for the freezer at the villa.

I had packed Zipsicle cases for ice lollies. I bought them in Lakeland but alas they have been discontinued. Some stores still have them in stock but they are not available online. A big thank you to my friend Margaret who bought me 2 packets when she spotted some and also gave me a 50ml syringe which made filling them so much easier.

I had wondered how we would cope self catering 3 meals a day for a week and will admit to feeling a little meh about the holiday prior to leaving. Allergy mums don’t really get a break from catering but my husband saw how I was feeling and bless his heart announced he would cook all week and he did. The man is a superstar. I planned, organised, baked, packed, wrote lists, planned meals and checked ingredients but during our week away I sat with a glass of wine and supervised the kids in the pool and my husband cooked. It was fabulous. It also made me feel very affectionate which worked in his favour.

Eating at home suited us well. It was crazy warm so we would have breakfast early and venture out in the mornings with safe snacks then shelter from the sun between 12 and 3/4pm with a leisurely cooked meal and quiet time with books and tablets then splash in the pool till teatime (cold meat, toasted cheese, olives, salad). I froze the home made wraps and biscuits on arrival along with the gluten free rolls and we took them out as needed.

The kitchen was clean and well equipped. We washed everything before we used it and cooked with a lot of foil!

It was very very hot in Portugal while we were there, 38c+ some days so we were very cautious with the sun (we are all very fair skinned).  We had to be very disciplined about my son’s emollient, applying it as soon as he got up to ensure it had soaked in before we applied sun cream. We kept his Epaderm in the fridge which kept it from getting mushy in the heat. One 500g pot just lasted him the week for washing and then top to toe morning and night.

He used Sunsense roll on sun cream which was a huge success. I’ve been using it this summer on the very odd day we’ve had sunshine so I knew his skin didn’t object to it. The best thing about it was he was happy to use it (my kids see sun cream as a form of torture) and was very keen to apply it himself which is a first! A 50ml roll on lasted the week (I’d packed two) but I did keep him well covered so he really only needed it on his face, neck, arms and lower legs.

One of the loveliest parts of the day was once the kids were in bed and we sat on our balcony with a glass of wine or a cup of tea and enjoyed the peace and the view. Bliss.

Ice cream cones

I bake a lot with varying degrees of success but every so often I make something and it is spectacular. A bit like when I made egg free meringues and they looked and tasted like actual meringues, something I thought my son would never eat. Or when I got a note home from school to say they were tasting traditional Scottish foods the next day and I rustled up dairy free tablet.

Tonight I made gluten, dairy, egg and nut free ice cream waffle cones for the first time fully expecting a disaster and they were incredible. Like lets all stop a moment and say wow…… You can buy gluten free cones but I’m yet to find a brand free of all the top allergens and the majority of recipes I looked up contained egg. After some time googling I came across and a recipe for gluten free vegan waffle cones and today I bought a waffle cone maker in Aldi for £9.99! The cone maker was a special a couple of weeks ago so I was lucky (and very excited!) to find one.

This is the recipe I followed

I did not have the exact ingredients so I substituted a couple. This is what I used

1/3 cup Millet flour (quinoa in original recipe)

1/4 cup Tapioca starch (instead of Arrowroot)

1 tablespoon psyllium husk (I buy Holland & Barratt’s Colon care)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup caster sugar

1/3 cup + 1 tablespoon rice milk (could use df milk of choice)

2 tablespoons sunflower oil (instead of avocado oil)

1/2 teaspoon vanilla extract

1/4 cup dairy free chocolate melted (I used Plamil dairy free dark chocolate drops microwaved for 1 minute, stirred and microwaved for a further 20 seconds) optional

Measure flours, psyllium husk, baking powder and salt and sift into a large bowl. Whisk to combine.

Mix dairy free milk and sugar together then stir in oil and vanilla extract.

Combine with the flour mix and stir until smooth. The mix looks thin but hang on a minute! It thickens on standing! I realised this after I made my first one…

I added an extra tablespoon of flour without realising leaving it for a couple of minutes would do the trick!

The waffle iron I used is hot when the green light is on. I greased the waffle plates with sunflower oil and wiped it with kitchen roll.

Place 1 tablespoon of the mix in the centre of the cone maker and close and cook for 3 minutes. The next bit will take some practice and co ordination to master but with my husband working as my glamorous assistant I removed the waffle using a plastic slice and he rolled it around the plastic cone.

The waffles stuck to the top plate and I had to work quickly to remove them before they hardened. My husband commented on how forceful I was but the waffles are quite hardy before they set. Depending on how asbestos your fingers are you can wrap and press together with your fingers or use a clean kitchen towel to hold the cone in place. It hardens really quickly!! It took us maybe 3 goes before we mastered a usable cone! The scraps tasted fab though so we persevered!

We dipped the set cones in melted dairy free chocolate and would have allowed them to cool and set if we had had any patience and it hadn’t been 8pm. I dropped a mini marshmallow into the cone to block the small hole at the bottom and served it with a small spoonful of dairy free ice cream.

The joy in making my boy something I can’t readily buy for him is worth all the mess and the dishes and slightly cooked fingertips. He loved his cone but was fairly matter of fact about me making them. This is his Mummy after all who made dairy free creme eggs at Easter and an Angry birds birthday cake without wheat egg or milk. It’s really (feel free to replace really with an appropriate swear word) hard being an allergy mum but tonight I am a superstar.

P.s you can mould the just cooked waffle into a small bowl/muffin tin to make an ice cream bowl.

Dairy free chocolate ice cream

I made chocolate ice cream for pud tonight and I think it was my best yet. Everyone enjoyed it and my son polished it off which is a real mark of success as he is the hardest to please. My husband and daughter can eat any kind of ice cream but they both loved this one! 

I have an ice cream attachment for my KitchenAid mixer, it’s a little temperamental but when it’s behaving I get great results. 


1 tin chilled coconut milk (I used Sainsburys own, I like the consistency and I’ve used it effectively in several recipes. My daughter prefers it to Tesco’s version which she says tastes much more coconutty)

2 small ripe bananas (ideally chopped and frozen)

1/4 cup cocoa

1/4 cup icing sugar

1/4 cup maple syrup

Handful dairy free chocolate chips & mini marshmallows 


Blend the banana and chilled coconut milk (I used my food processor) until smooth

Add the cocoa, icing sugar and Maple syrup and blend until well combined. 

Add mix to ice cream maker and churn as per instructions, I spooned the mix in as my ice cream maker tends to jam if I pour it in and I make less mess that way. 

I added a small handful of mini marshmallows and dairy free chocolate chips after about 15 minutes which was lovely but freaked out my ice cream maker. My husband sorted it but any tips on adding extras to your home made ice cream would be gratefully received!!

We ate it with the mini egg free meringues I made yesterday. But of a sugar rush but it is Father’s Day so nice to have a treat!