Savoury Pretzels

Snacks – I don’t think we’d get through a day without snacks and that’s always particularly apparent at the weekend or in the school holidays. Biscuits and cakes are all well and good but sometimes savoury is the only way to go. Crisps are great, everyone loves crisps right? But they’re not exactly filling and nutritious.

I have a small repertoire of interesting savoury options: sausage rolls, savoury scones, cheesy crackers etc but I’m always on the look out for new ideas which are not only suitable but pleasing to everyone. Then I spied some big pretzels for sale – now that looks like a good idea. Chewy, bread based and certainly filling. I’ve never really delved into the wonderful world of pretzels before but in doing some research it seems they’re often served with mustard. Bingo! Inspiration! So here’s my take on savoury pretzels, topped with a mustard glaze and because dips make everything better, served with a sweet mustard sauce. These certainly keep those hunger pangs at bay with a satisfying snack. They also make great tasty sandwich rolls 😋

Savoury Pretzels

(Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian, can be vegan) contains mustard

makes 8-10

500g strong bread flour

7g dried fast action yeast

1 1/2 tsp salt

1 tbsp honey or maple syrup

1 tbsp olive oil

1/4 tsp garlic powder

300 ml warm water

2 tbsp bicarbonate of soda (for the boiling water)

for the glaze:

1 tbsp honey or maple syrup

1 tbsp mustard

1 tbsp oil

1/4 tsp garlic powder

  1. Mix together all the ingredients except the bicarbonate of soda to form a dough and knead well until smooth silky and you can feel the gluten and firmed up the dough. Cover and leave to prove for at least one hour.
  2. Knock back and cut into 8-10 even sized pieces. Roll each one into a sausage shape with slightly tapered ends, then tie in a lose knot. Place on a lightly floured baking sheet and let rise for another 30 minutes. 
  3. Preheat the over to 200 degrees centigrade
  4. Bring a pan of water to the boil, once boiling tip in the bicarbonate of soda and drop each knot into the boiling solution for about 5 seconds.
  5. Remove and place on an oiled baking sheet.
  6. Brush with a little of the glaze and bake for 15 minutes until deeply golden
  7. Transfer to a wire rack and bush with the remaining glaze and sprinkle over a little salt. Leave to cool.
  8. Serve fresh with a dip of equal parts honey/syrup and mustard pepped up with a dash of hot sauce.
  9. These pretzels also freeze well. Defrost thoroughly and then refresh in a hot oven for a few minutes.

Trail Mix

 

I’ve always found the concept of ‘trail mix’ rather intriguing and tempting. It’s not something you come across often in the UK but I’ve read about it so many times that I really wanted to recreate a friendly version for the family to enjoy. The concept is a pick and mix type snack to delve into a long walk or day out.

Trail mix is usually a mix of cereal, dried fruit, often nuts and sometimes chocolate, all combining to make it a nice portable energy giver on long hikes. It sounds yummy but certainly not ideal for us with all those nuts. The photos I’ve seen often contain Smarties, and whilst some dairy-free versions do exist they have never been completely trace-free therefore not safe enough for us. But colourful chocolates make such a cheery addition to the dry mix that they needed representation so I’ve replaced them with homemade ‘Jazzies’ (chocolate drops coated in colourful sprinkles) and they generally do make the mix look a lot more tempting and fun. Rather than using dried cereal I’ve added salty pretzels to balance out the sweetness of the chocolate and dried fruit. I’ve also added mini spiced cookies even more variety and added energy, and well, they look rather cute too.

For some reason, dried fruits are unpopular in this household; I don’t really know why as I really like them but the girls will avoid them at all costs. So this recipe included freeze-dried berries to please the troops, but raisins, dried mango or any other dried fruit would work just as well.

Mini Spiced Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

1/2 cup dairy-free margarine

1/4 cup caster sugar

1 tbsp soft brown sugar

1/2 tsp vanilla essence

1 tsp cinnamon

1/4-1/2 tsp ground ginger

1/4 tsp salt

1/4 tsp bicarbonate of soda

1 1/2 cups plain flour

1 tbsp oat milk

  1. Cream together the dairy-free spread, caster sugar and brown sugar until light and fluffy. Stir in the vanilla.
  2. Sift in the cinnamon, ginger, salt, bicarb and plain flour and mix to a soft dough, adding the oat milk to make the mixing easier. Wrap in cling film and rest in the fridge for half an hour.
  3. Heat the oven to 180 degrees centigrade/ gas mark 4 and line a cookie sheet with parchment
  4. Remove the dough from the fridge and roll out. Cut out cute little shapes and place on the lined baking tray and cook for 6 minutesCool on a wire rack

Jazzies

These are simply melted dairy-free chocolate with hundreds and thousands sprinkled on top! Nothing could be much easier 🙂

Lemon and Raspberry Crumble Bars

Here’s a fabulous recipe for using up the end of the summer raspberries, or just finishing off the jam to make a new batch come the autumn. Boo hoo, is summer really starting to draw to a close? 😦

These bars are a crisp lemon shortbread base, topped with jam and raspberries (slightly squishy is just fine) and topped with a lemon and cinnamon scented crumble. This gives a perfect three layer texture of crisp, sticky and crumbly.

These rather delicious raspberry and lemon crumble (or streusel if you like) bars are inspired by some fruity crumble bars my lovely grandmother used to buy. My grandparents used to live in a ‘granny annexe’, so just next door, and often when my mother was at work I’d spend the day with them. They were lovely, kind grandparents and we’d have fun, but they were also the older generation at a time when older people seemed to prefer a calm orderly lifestyle. So the days would have some predictability with a cooked lunch folllowed by some ‘quiet time’ while my grandmother read her book and my grandfather would sleep in front of the snooker on television (how come snooker was always on I have no idea!). Then we’d walk the dog and return home for tea and a cake or biscuit. She often had these fruity crumble bars in the cupboard and I particularly liked them. So here’s a recreation of that memory, made in honour of some easy, happy times – probably nothing like the original but rather tasty and tempting nonetheless!

Lemon and Raspberry Crumble Bars

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 9

for the base:

100g margarine, melted

50g caster sugar

zest of 1 lemon

pinch of salt

125g plain flour

  1. Stir all the ingredients together and then press into a lined, square baking tin
  2. Bake at 180 degrees for 20 mins until golden
  3. Leave to cool

for the filling:

1/2 cup raspberry jan

handful of raspberries

  1. Spread over the cooked shortbread base and dot with halved raspberries

for the topping:

40g oats

60g soft brown sugar

1/4 tsp cinnamon

zest of 1/2 a lemon

40g flour

50g margarine

  1. Rub the margarine into the ingredients together to make a rough crumble
  2. Sprinkle over the jam covered base
  3. Bake for 20-30 minutes at 180 degrees Centigrade until crisp and golden
  4. Leave to cool and then drizzle with water icing (if desired) and cut into squares

Biscoff Caramel Crispy Bites

Wow, this summer has been such a proper heatwave it’s be a struggle to do much baking. You’ll have noticed a distinct lack of new recipes in recent weeks; somehow even turning the oven on is the last thing I want to do when the temperature is in the 30s. Don’t worry though, there are plenty (and I mean plenty!) of recipes in the pipeline 🙂

As an allergy family always looking for something new and interesting, I still make goodies in a heatwave, preferably without turning the oven on. Step forward the magic no-bake recipe, an absolute winner in a midsummer heatwave, and perfect for getting the children involved.

These Biscoff caramel crispy bites were inspired by a current craze for Lotus Biscoff spread at Little S’s school and a need to avoid chocolate due to the unfortunate habit it has of melting in the heat! Sadly, chocolates and heatwaves just don’t mix.

These mini bites are sweet, crunchy, crispy and terribly moorish. You could make them bigger but they’re seriously sweet treats and so I think small is good. Be prepared to dive in for another though 😉

Not only do they not melt, they travel well making them perfect for picnics and keep for up to a week in the fridge. Pretty ideal if you have a summer holiday jam packed full of activities and not a moment to bake!

 

Biscoff Caramel Crispy Bites

(dairy-free, egg-free, nut-free, vegetarian and vegan)

makes about 30 mini bites

200g golden syrup

100g caster sugar

100g Biscoff spread

2 tsp caramel essence

100g rice Krispies

  1. Line a baking tray with non-stick parchment
  2. In a saucepan, mix together the syrup, sugar, Biscoff and essence. Gently heat until the sugar has dissolved and you have a smooth thick mixture.
  3. Stir in the rice krispies and mix well
  4. Pour into the lined tray and level off. Leave to set in the fridge for at least half an hour.
  5. Cut into cubes

Strawberry Scones

The sun’s out and I feel inspired and buzzing with fresh ideas. There really isn’t anything like the end of Winter to make me feel ready to attack the spring and summer with gusto – it’s amazing what a bit of warmth and sunlight can do!

We had a lovely trip to see the sea of bluebells last weekend, which is a bit of a yearly tradition in my part of the country, which culminated with cool drinks in a National Trust cafe. All the other customers seemed to be tucking into cream teas (obviously it was drinks or nothing for us!), which got me thinking about making a batch of scones. Scones, with their association with cream teas and strawberry jam always seem rather summery to me, so perfect for my current vibe. So here is a cracking combination of scones and strawberries  so we can tuck into a cream tea at home.

I’d really recommend using freeze-dried berries in sweet recipes, as you get all the flavour and none of the ‘sog factor’, so there’s no need to adjust the indigents to factor in extra moisture.

 

Strawberry Scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes about 20

450g plain flour

3 tsp baking powder

75g dairy-free margarine

75g caster sugar

300 ml dairy-free milk, I used Oatly

1 tsp berry essence, if you have it

1/2 cup freeze dried strawberries , roughly chopped

To top: 2 tbsp oat milk 2 tbsp granulated sugar

  1. Preheat the oven to 200 degrees centigrade/gas mark 6. Grease and flour 2 baking sheets.
  2. Rub the margarine into the flour, sugar and baking powder until it resembles breadcrumbs. 
  3. Pour in the essence and dairy-free milk and very gently bring together to a soft dough. It’s very important not to work scone dough. Add the freeze dried berries.
  4. Gently pat out the dough until its about 1 inch thick. Using a 2inch cookie cutter, cut out rounds and place on the baking sheets Continue, gently bringing the dough back into a ball and cutting out, until all the dough has been used up.
  5. Brush the top of each with dairy-free milk and sprinkle with sugar Bake for about 20-25 minutes until starting to turn golden. Cool on a wire rack.

Maple Syrup Flapjacks and the stress of being an ‘allergy family’

Flapjacks must be the ultimate energy giving treat, packed full of oats and sugar and easily transported, they’re definitely the bar to take when snacks will be hard to find, or pure energy is needed due to strenuous activity. I’ve tried many flapjacks recipes and believe me, there are a lot of bad ones out there which resemble sweet sawdust more than an indulgent treat. This recipe on the other hand, is knockout, resulting in such wonderful sweet gooey bars, you’ll definitely be reaching for another one!

If you follow me on FaceBook you may be aware of my recent additional stress from being an ‘allergy mum’. At age 14 we have finally agreed for Big S to go on her first foreign school trip. It has always felt like too much of a responsibility to hand to the staff before, but she’s growing up fast and we had to say yes sometime. Obviously when the trip was first advertised I had a long conversation with the lead teacher about Big S’s requirements. She’s only allergic to milk but they’re going to Northern France where dairy is used in lots of cooking. I was reassured that the hotel had been spoken to, she would safely be catered for, and arrangements could be made for her not to go into an environment where lots of milk could be present in the goats cheese making farm visit. We knew that nonetheless food would still be an challenge, but so far so good.

Then, it all went pear-shaped 😦

Last week we had the presentation about the trip. There was mention that on the final day the children will have to buy their own supper at the shopping centre, or on the ferry on the way home.  I started to feel a bit stressed, her command of French isn’t huge and while we can pack her off with ‘allergy cards’ to show, would she even understand the reply to be confident enough to eat the food? So many worries….

Then it got worse….. I spoke to the lead teacher and she said there was a problem. GULP! The hotel has refused to provide any food at all for Big S. To compensate, the school, has arranged for them to eat supper in a local restaurant which knows of the milk allergy and is happy to cater for her. BUT, she will not be provided with any breakfast or lunch for the entire trip, that’s 4 days! We’ve been given a slight refund and she can take her own snacks, or buy her own food in France. That’s all very well, but how can you take enough food for 4 days? We also know from experience that ready to eat food that is dairy-free is hard to find in France. She’s also a teenager who desperately doesn’t want to stand out as different. So much stress and worry on so many levels! We’re going to have to make plans, research and be extremely organised! I know she will survive (she’ll be very hungry) and still have a wonderful time, but it’s awful to think of sending my daughter to another country with little food provided and little ability to buy much there.

I’ve spoken to many people in the past few days as I’ve been so very stressed and rather tearful about the whole thing, and it’s made me realise that non-allergy families have no idea of the stress we live under all the time. My FaceBook community who ‘get it’ have been extremely supportive, understanding and helpful. Others, who don’t see the issues, much less so. It’s been suggested that i just send her with a few cereal bars and she’ll be fine. Yes, she’ll be fine, but how would they feel about sending their daughter to another country with only a few cereal bars? She can’t go and buy a bar of chocolate to keep herself going. She can’t join her friends in eating a McDonald’s hamburger or buying a crepe in the market when they get hungry. She’ll survive, but a cereal bar doesn’t quite cut it! I guess, as an allergy-mum and in writing this blog, creating safe-recipes etc. I’ve made it my priority to ensure my children are well catered for; it goes against everything I stand for to send her away to such unknown!

Anyway, I will send her with cereal bars (and much much more!), and some of these devilishly good flapjacks. Hopefully she’ll share them with her friends and they’ll provide a good hit of home-made energy and goodness!

Maple Syrup Flapjacks

(dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

makes about 24

200g dairy free margarine

200g demerara sugar

100g golden syrup

100g maple syrup

400g oats (preferably not giant oats)

1/2 tsp salt (preferably fleur de sel)

  1. Preheat oven to 180 degrees Centigrade. Line a 30×20 cm (approx.) baking tray with foil
  2. Melt together the dairy free margarine, sugar, syrups and salt
  3. When the sugar has dissolved mix into the oats and spread into the lined baking tray
  4. Bake for 15-20 mins until golden
  5. Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.
  6. Try not to eat too many!!