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Time to break out some organic chocolate to create a lovely, crumbly scone packed with berries.  Pacari Andean Blueberry Chocolate is the perfect product to marry with fresh blueberry’s to make these lovely, dairy and egg free, scones.  It’s a rich chocolate so a little goes a long way.

They have a fabulous range – do check out their website:

Pacari

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When it comes to Dairy and Egg Free Mousse's there are two camps...the gelatine camp vs the no gelatine camp. I'm not a big fan of setting agents - so I avoid them. This is one of our all time favourite desserts. It rich and delicious and there is no need to tell anyone it's part of a special diet.  I do have one word of advice if you are replacing whipped egg whites with the Organ Egg Free version - cut down the sugar in the rest of the recipe. Real egg whites don't have any so you'll end up with a very sweet dessert. It's taken us a while to get the balance right but we finally have a mousse we really love.

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Okay…that’s a mouthful in itself. I get that. But here’s the idea – we need a cookie that has the taste of peanut butter, but without the peanuts. So I’ve adapted the chocolate chip cookie recipe from Ms Cupcake to develop – Peanutbutterless Peanut Butter Chocolate Chip Cookies.

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We love upside down cake in our house - no icing so not too sweet and what's not to love about fruit and cake? The blueberries explode nicely on the top which makes for a marbled appearance.  Don't skimp on the ice cream if you're so inclined. 

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Here's the latest update on my going battle with eczema, contact dermatitis and urticaria. Oh the joys! 

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Time for some quick easy Christmas recipes. I realise that some people have lots of time for complicated decorating, and really enjoy creating lovely looking cookies and cakes.  Sometimes I do too, but at Christmas I always seem rushed off my feet and am looking for shortcuts. 

Here are my two favourite Christmas, dairy and egg free, fast solutions! PME Lustre Spray features heavily for decorating!

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It’s beyond frustrating having terrible skin. I’m just back from another round of consultations about Urticaria v Eczema with a bit of ‘risk of anaphylactic shock’ conversation thrown in.  My skin is a constant problem.  Better in the summer, always terrible in the winter. I’m on a roundabout of antihistamines and steroids to keep it something close to normal.  What alludes me is an answer to the question – what is causing this?

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This is a fabulous new recipe from Ms Cupcake! We’re so excited by it as we love coconut so much, and the pineapple makes a wonderful combination of flavours.

Read this new recipe here and be inspired to join Ms Cupcake at her Masterclass on January 13th in London. Use the AllergyMums code and get 10% off the price, the first two to sign up will also get a free copy of Ms Cupcakes great book The Naughtiest Cakes in Town!.

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This is a tricky one for us. I've tried the recipes with soaked cashews and I just don't like them. I don't seem to grind the nuts enough to get a nice consistancy - it's always grainly and the recipe just takes forever. I'm lazy I guess. So I've played around and come up with something easy, nut free, and it's works a treat!

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Adjusting an old favourite to trial the new Gluten Free Plain Flour from Nancy at the Gluten Free Flour Co.

For a while I use to buy all the various ingredients to make a flour blend, and while it shouldn’t be a massive hassle somehow it feels like one.  


Result!

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