Allergy Friendly Halloween Food Art

Hi again! Sometimes, you don't get to join in on fun food adventures if you have food allergies so today I made Halloween food art. Here are some examples:-

Halloween Cake

We baked the vegan chocolate cake that I have blogged about before. Here is a link to the recipe. 
http://allergyprincesses.goblinshark.co.uk/2016/04/vegan-chocolate-cake-by-princess-e.html

We used black blackcurrant icing and put it on the cake, all over the top of it. We then used green rolled icing and made it into a Frankenstein face. Next, we placed this on top of the blackcurrant icing. I used squeezy icing gel to make his face look mean. Finally, you can put marshmallow pumpkins, and Halloween sprinkles on and around the cake. If you are making the coloured icing yourself, please remember that gel colours give the strongest colours. If you use ordinary food colouring they are more likely to be made with natural things, but will be paler colours.

Violent Veggies

You can make pictures out of your vegetables. You could use strips of vegetables to make a skeleton, or you could use orange and green vegetables to make a pumpkin. There are lots of kinds of Halloween pictures you could create, like spiders and spider webs or even a witch!

Monstrous Marshmallows

My friend, Princess H, came over and we decorated about 20 marshmallows. We used the icing gel to make them into Halloween creatures. 

Spindly Spiderwebs 

Princess H and I made some spindly spiderwebs too. You can use strawberry laces to make the web, or you can buy strawberry peelers (by Fruit Bowl) and split those into the web strands. You can use raisins to make the spiders and maybe you could make a fly or two. You can also use black icing to do this. Whatever you prefer. You can decorate the bugs with writing icing tubes, if you want to.

I hope you have a fun and very happy Halloween!

Love from Princess E! X

(Allergy Mummy here - you can buy vegan friendly, and gluten free marshmallows from various stockists, if you need them to be suitable for those requirements).

Allergy Friendly Halloween Shortbread Biscuits (Free from all the top 14 allergens)

Hello again ! Today I am making Halloween shortbread and it's a wonderfully tasty treat!

Here are the ingredients:

• 170g of Dairy Free Butter - we used Dairy Free Vitalite.
• 225g of Plain Flour (For gluten free you should use gluten free flour - Doves gluten free bread flour works best)
• 85g of Caster Sugar
• 1 tsp of Vanilla Bean Extract

1. First put all of your ingredients in a good sized mixing bowl and stir for about 4 minutes until doughy.
2. Now put it in the fridge for at least 30 minutes, so that you can roll it easily.
3. Use a little flour on your board and rolling pin. This stops the dough from sticking and pulling apart your biscuits.
4. Next roll out the dough and using Halloween cutters cut it into Halloween shapes-we used bat and pumpkin cookie cutters. 
   
5. Put them on a baking tray and sprinkle with sugar.
6. Now cook them at 175 degrees, in a pre-heated fan oven, for around 12-15 minutes until golden brown.
7. Finally let them cool and enjoy.

Happy Halloween! More allergy-friendly Halloween treat ideas over the next few days.

Love from Princess E! X

Allergy Friendly Vegan 'Triple Gary Pizza' and Homemade Garlic Potato Wedges (Dairy free, Soya free, Egg Free, Nut Free, Etc)

Hi there! 

Today I'm telling you about making the yummiest ever vegan pizza and homemade potato wedges. We made them recently, and it was the best dairy free pizza I have ever eaten! 

My Mummy calls this pizza the 'Triple Gary Pizza' because some woman on the internet complained about the new dairy free cheeses. She said that people shouldn't call it vegan cheese if it doesn't have cow's milk in, and that it should be called Gary instead. Mummy thinks this is really funny and so do lots of people on facebook too. So that is how our pizza got its name!

For The Garlic Potato Wedges

Ingredients:

• Potatoes (As many as you think you will eat)
• Garlic puree or crushed garlic.
• Olive Oil
• Mixed Herbs
• Salt

1. First get your potatoes and peel them if you want to. Sometimes we leave the skins on too. You can do them how you like them best. 
2. Chop them into wedge shapes and put them in a pan of hot water to boil for 5-10 minutes.
3. Next drain the water off them and put them on a baking tray.
4. Sprinkle garlic puree,olive oil, mixed herbs and salt on them and cook them in the oven for 25-30 minutes.
5. Turn them over halfway through so that both sides get the flavour on them.

For The Triple Gary Pizza

• Pizza base that is safe for you - (Glutafin are free of the top allergens. Napolina have some that are free of the top allergens except for wheat. You could even make your own!)
• Tomato puree or allergy friendly pesto. (La Conserve Della Nonna make lovely red and green pesto sauces! They are gluten free, nut free, dairy free, soya free).
• Special cheese of your type - we used 3 types of vegan Violife. These were Original, Creamy and Prosociano types. You could use Violife pizza cheese instead of the original one.
• Olives
• Onions
• Mushrooms
• Peppers

1. First get your pizza base and spread tomato puree or pesto on it.
2. Now grate or chop up bits of Violife and put it on top of your puree. It has to go here because it doesn't melt like normal cheese would.
3. Add slices of your favourite vegetables. We used onions, olives, peppers and mushrooms.
4. Next add little bits of Violife Prosociano, because it is a stronger flavour type of dairy free cheese.
5. Then add little dollops of Violife Creamy. 
6. Cook it for 10 minutes, then get Mummy or Daddy to quickly use a knife to spread the melted Violife Creamy around. Cook for a couple more minutes.
7. Eat it all up!

Hope you like making your pizza and wedges! 

Love from Princess E! X