These delicious Dairy Free Peanut Butter Pretzel Chocolate Hearts are a great little home-made Valentine gift for the one you love, or a tasty treat at the end of a romantic meal
Eczema Blog
Tag Archives: chocolate
Mini chocolate orange panettone – low fodmap
This is an ideal Christmas recipe for low fodmappers who want to have a festive bread without marzipan and probably one of the only bread recipes that I have managed to produce that has risen well! It is based on an enriched bead dough mix produced using a standard purchased bread flour.
Recipe
250g gluten free bread flour
150g dark chocolate chips
2 teaspoons of orange oil
2 eggs
1 tablespoon of oil
1 teaspoon of vanilla
1 pack of fast acting yeast
1 pinch of salt
1 small pinch of cream of tartar
50g of castor sugar
1 teaspoon of cinnamon
1/4 teaspoon of cloves
1 teaspoon of ginger
1 teaspoon of mixed spice
400ml of warm water
Method
Add the flour, spices salt and dark chocolate chips to a bowl, mix.
Separate the yolk from the white of the eggs.
To the white add a pinch of cream of tartar and whisk till peaks are formed, adding 25g of sugar half way through, then add the rest when soft peaks are formed.
To the yolks add the oil, vanilla and orange oil
Start adding the water to the dry ingredients and mix with a hand mixer. Then add the yolks.
Fold into the mix half the beaten egg whites quickly to slacken the mix. The gently fold in the rest of the egg white.
Add to bread tins and leave in a warm place for 30 minutes to rise. Cook in a warm oven for 30 minutes until cooked.
Chocolate coated peppermint snow peaks – low fodmap Christmas recipes
Just the ticket for giving out to friends who come caroling.
Ingredients
4 egg whites
200g castor sugar
Pinch of cream of tartar
400g of mint dark chocolate
3-4 drops of peppermint flavouring.
Method
Add the egg whites to a bowl and add the peppermint, cream of tartar and whisk, when they are forming peaks add half the castor sugar and whisk till they form stiff peaks.
Add the rest of the castor sugar, mix and then spoon out into a Teflon baking sheet.
Cook for 1 1/2 hours at gas mark 1/4 or 107 degrees C
Cool
Melt the chocolate and cover the surface of the meringue and allow to set.
Makes around 12.
Easter chocolate orange cake treat – low fodmap
Ingredients
Cake
150g self raising gluten free flour
150g margarine
150g golden castor sugar
Grated rind of 1 orange
Juice of half an orange
2 eggs
15g cocoa powder (check gluten free if needed)
1 teaspoon of gluten free baking powder
Orange marmalade
Chocolate frosting
50g Dark chocolate
15g Margarine
2 Tablespoons of warm water
175g of sifted icing sugar
3 Drops of oil of orange flavouring.
Method
Cream together margarine and sugar till smooth.
Add orange rind and juice of orange, mix well.
Add one egg at a time and beat well to avoid the mix curdling.
If it does start to separate add a tablespoon of flour and mix in well.
Slowly incorporate the dry ingredients (flour, cocoa powder and baking powder) till fully incorporated.
Cook at gas mark 6 for 1 hour till risen and cooked through.
Whilst the cake is cooling make the icing.
Put the chocolate, water and margarine in a bowl held over a pan of boiling water.
Melt and mix, add the oil of orange and icing sugar and beat till smooth.
Cut the cake in half and spread the orange marmalade over the bottom layer, then a thin layer of frosting.
Add the rest of the frosting to the cake.
The cake is also decorated with half kumquat segments.
Serve – remember a small serving is probably a good idea, a great treat for Easter perhaps!
Pumpkin and chocolate tea loaf
Ingredients
175g of roasted pumpkin
175 muscovado sugar
175g caster sugar
125g of low fat margarine
3 eggs
2 tablespoons cocoa powder
300g plain gluten free flour
1/2 teaspoon bicarbonate of soda
1 tablespoon of baking powder (use gluten free if non coeliac gluten sensitive.)
1 teaspoon of cinnamon
1/4 clove of nutmeg grated
150g of dark chocolate
100ml lactose free milk
(makes 2 loaves in 12 x 20 cm loaf tin.)
Method
Roast the pumpkin in an oven till soft – allow to cool.
Measure out the dry ingredients.
Add the margarine and sugar to a mixing bowl, cream till the mixture is pale.
Add one egg and a tablespoon of dry ingredients and beat into the mixture.
Repeat the above till all three eggs are used.
Melt the chocolate over a pan of hot water and add to the mix.
Blend the cooled pumpkin with milk and add to the mix.
Use 2 loaf tins and spay with oil and add the mix
Cook for 1 hour at gas mark 4 180 deg C.
