Saturday, 26 October 2013

Gluten and Diary Free Saturday

Happy Saturday! 

Its a huge day in the Tsamplakos house - we are already on the road on a treasure hunt! For a magical treasure filled present! 

Rocco has recently been diagnosed as having a gluten and dairy intolerance!! 

Hes been gluten and dairy free for over a week now and to be fair its actually been quite easy! We are so lucky to have so many gluten and dairy free choices in our supermarkets!

However some of the biscuits are just gross! yuk! So i'm going to start trying to make my own and see if they taste any better! 

There are so many websites out there! Also look back at our Carrot Cake recipe which is gluten free and could be diary free if you substitute.

I am all for an easy treat to go in Rocco's lunch box and i also love Tiffin!!!! yummmm

So here goes - my first adaptation of a Gluten Free and Dairy Free Tiffin

You will need a 7 or 8 inch square baking tin. Make sure the tin is greased with dairy free butter and put some greaseproof paper on the base to make it easier.

The following quantities can be upped or downed to suit - they don't need to be accurate! This is why its such a good recipe to make with young children! If you don't have any intolerances you can off just remove the words dairy and gluten free and taadaa its a lovely tiffin recipe! 

125g dairy free soya butter
250g gluten free digestive biscuits
4 tbsp golden syrup
3 tbsp high quality cocoa powder
75g raisins
250g dairy free plain/dark chocolate

  1. Pour the golden syrup into a bowl with the dairy free butter and melt in a microwave on high heat for about 1½ minutes (you can also do this on the hob in a pan).
  2. While the dairy free butter and syrup are melting, put the gluten free biscuits in a plastic bag, seal it and bash them up. You don’t want them to crumble to a powder. The chunky bits are the best bits in the tiffin.
  3. Add the cocoa, the raisins and then the gluten free biscuit to the melted dairy free butter and golden syrup. Pour the mix into the tin and spread it evenly, flattening it down as you go.
  4. Melt the dairy free chocolate in the microwave for 2-3 minutes (it will depend on the power of your microwave) – or melt it in a bowl sitting on a saucepan of barely simmering water. Spread the melted dairy free chocolate evenly over the biscuit base and then simply put the dish in the fridge.
  5. The cake will be set and ready to eat within one hour (and gone within two!)

If you have any Gluten dairy free recipes to share as i'm such a newbie at this please please please email me at

I will be tweeting/instagramming our treasure chest surprise later today! Eeeeeekkkkkkkkkkk

Hope you all have fab weekends xxx

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