Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts

Monday, 17 December 2012

Free From & Festive: Christmas Future

In just one week it will be Christmas eve! It's all very exciting, but what if you don't like the traditional Christmas fare? If you're bored by Brussels sprouts or fed up with fruit cake, is the appeal of mountains of festive food all that appealing? 

Worry no longer! We have some great ideas to re-work some old not-so-favourites into wonderful morsels that everyone will fight over (in a harmonious, festive, kind of way).


Gluten Free Notebooks food hero, Claire has taken gingerbread and mellowed the fiery ginger taste with chocolate in her gluten-free double-chocolate-chip gingerbread cake with brandy buttercream icing. Who needs Christmas cake when this is on the menu?! 


If cakes doesn't tickle your festive fancy any more than dried fruit and marzipan, why not try Hazel's Christmas Tickler at Chatty Daisy Days? Bursting with cranberry and orange, this dessert is a wonderful alternative for rich and stodgy puddings.


Sickened by sprouts? Not for long! Debra at The Awkward Eater has come up with a recipe for sprout bhajis that is sure to convert even the most dyed-in-the-wool sprout sceptic. Turning these much-maligned vegetables into a spicy, crunch bhaji is a master stroke that we should all salute, come Boxing Day.


Am I the only one who can't stand parsnips? Their sweetly starchy qualities failed to win me over until I paired them with chestnuts over on Domestic Sluttery. The smokiness of the chestnuts seem to temper the too-sweet nature of the parsnip to leave you with a silky smooth starter that is Christmas in a bowl.

We hope that our Free From & Festive series has solved your Christmas dilemmas past, present and future and that you all have a very merry and gluten free time next week.

Thursday, 13 December 2012

A Gluten Free Survival Kit

The festive season is once again upon us and many of us will be preparing to spend time partying and dining with our family and friends.  
If you are dreading the prospect of eating out or you you don't want to be a burden on your party host, then here are a few suggestions to make life a little easier.

  1. Print out a copy of Coeliac UK's handy guide - Organising a gluten-free dinner party, or direct your host to the webpage for some excellent advice on cooking gluten free and avoiding cross-contamination.
  2. Bring your own emergency supplies - I often turn up to dinner parties with a packet of Trufree pretzels and some Nairns gluten free oatcakes stashed away in my handbag!  If your host hasn't provided any gluten free nibbles, or you're still peckish on the way home, you're well prepared!
  3. Offer to bring dessert.  It's quite stressful planning a menu for someone with any kind of restricted diet, especially if you're not used to doing it.  It it always much appreciated when the restricted dietee offers to carry some of the burden - even if they don't take up the offer.
  4.  If you are an overnight guest supply your own gluten free breakfast (a box of Doves Farm cereal, or some Warburtons free from fruity tea cakes, for example), just in case your host hasn't thought of that.
  5. Remember to thank your host for all they have done for you, a wee gift goes a long way towards your invite back!  Why not whip up some white chocolate rocky road?

If the worst happens and you accidentally eat gluten, I am of the opinion that it's best not to tell the cook until you're back to normal - you'll feel more level-headed then and they won't have to see quite how ill they have made you - then direct them to that Coeliac UK guide for the next time you eat at their house!

Tuesday, 11 December 2012

Free From & Festive: Christmas Presents

I'm a firm believer in the power of a homemade gift. It says, "not only do I care enough about you to give you this gift but, I put in the effort and made it myself." More the the sum of its ingredients, a homemade gift is time and loving care and, for me, that's extra special. Even more special, is when someone makes a gift that suits your dietary requirements.

We might be stretching the past/present/future theme a little with this one, but this week we're making gluten free foodie gifts! Now is the perfect time to start whipping up your presents, so we've got a few to share with you.


Carly at Gluten Free B has made a delicious mulling syrup that's sure to please everyone. It's not Christmas until you've had a warm cup of something mulled, so this gift is a festive must!


Anyone who loves coffee will appreciate this white chocolate, orange and pistachio biscottini from Claire at The Gluten Free Notebooks. She has used delicate, but definitely Christmassy, flavours to make these rather luxury little biscotti.


I love to give cranberry sauce as a Christmas gift, after all it's something that most people use over the season! I've tried many variations over the years, but I always come back to this one.

Cranberry Sauce with Clementines

a net of clementines, about 650g
300g frozen cranberries
100g caster sugar

  • Zest half of the clementines and juice them all.
  • Put the clementine juice, zest, cranberries and sugar into a saucepan and bring the mixture to a simmer, stirring all the time.
  • Leave the mixture to simmer until the sauce thickens, it'll take about 10 minutes. Taste (very carefully, it's hot!!) and add more sugar if needed. 
  • Transfer into sterilised jars whist the sauce is still hot. This will keep for a couple of months in the fridge.
Whatever gifts you give this year, we'd love to hear about them so do get in touch. 

Next week, we're putting a modern twist on old favourites. If you don't like mince pies, fruit cake or turkey, now's your chance to put your own spin on them! 

Monday, 3 December 2012

Free From & Festive: Christmas Past

Free From & Festive is back! Well, it is December and Christmas is looming at an excessive rate. This week, we're concentrating on traditional recipes, those foods that make it feel like it's really Christmas; mince pies, Christmas pudding, mulled wine. It's time to dust off our Granny's recipe cards and whip up an old favourite.


Claire at The Gluten Free Notebooks has dug out her mum's low fat mince pies recipe and given them the gluten free treatment. This really is two recipes in one, a delicious mincemeat and a light sounding citrus shortcrust pastry.


Nothing says Christmas to me like trifle for breakfast and Carly at Gluten Free B has channelled her inner 80's goddess to bring this retro offering. She's even included a brilliant recipe video for your enjoyment which is Wham-tastic!



Over on Domestic Sluttery, I have made a traditional Scottish Clootie Dumpling. It's probably more traditionally eaten at Hogmanay, but many Scottish families eat it instead of Christmas pudding on the big day itself.

So what are your favourite Christmas recipes? We'd love to know what you'll be making in the run-up to the 25th.


Next week, we're sharing our gluten free foodie gift recipes and if you want to join in you can email me for details.

Friday, 23 December 2011

Free From & Festive - Day 12

Here we are at the final day of this free from and festive extravaganza!  By now I hope we have inspired you and filled you with excited anticipation for the days ahead.  In just 2 days time, the turkey will be in the oven (or maybe on the table!) and soon, it's very probable that you will have leftovers.

It's a time of year when it's so easy to waste food, the abundance can feel quite decadent and we become blasé about the fate of those scraps of meat.  Before you chuck that turkey carcass away, stop!  Those bones will make a delicious stock (I I chuck any leftover roast veg in there, too) and that will make wonderfully warming soups and risottos.

Then, what do you do with that leftover turkey meat?  How do you prevent turkey-boredom by the time Boxing Day closes?  Is there life beyond turkey curry?  (For a different type of curry, why not try Rick Stein's Sri Lankan Turkey Curry?)

Personally, I like to make a pie!  Using my flaky pastry recipe, I line the bottom of a pie dish with pastry, then fill with leftover turkey, roast veg, and gravy, and place stuffing balls on top.  Add a pastry lid, brush with egg and bake at 180 degrees Celsius for 50 minutes, until golden brown.

We hope that this Christmas is a wonderful and allergy/intolerance/Coeliac friendly time!

Thursday, 22 December 2011

Free From & Festive - Day 11

Trifle.

Need I say more?

Surely the trifle is the greatest of all the desserts?  OK, it's a bit "retro" and I'm sure there are loads of food snobs out there who are sneering at me as we speak, but I don't really care.  In my opinion, Christmas is about home comforts, family favourites and a healthy amount of nostalgia.  Otherwise, why do we watch all those old films and repeats of Christmas specials year after year?

The only part of a trifle that is not gluten free is, of course, the sponge at the bottom so I have some suggestions for effective substitutions.  I have used, with success a few slices of banana bread, a couple of muffins, and sponge cake (especially useful if you have overcooked your cake - don't chuck it out - remove any burnt bits and freeze until you need it) in place of sponge fingers.

As we near the end of our 12 days of gluten free Christmas recipes and reviews, it falls to me to bring you a recipe for trifle.  Admittedly I have not gone for an entirely traditional trifle recipe, instead I have combined it with another traditional dessert, Crannachan.

Crannachan Trifle


250g gluten free sponge (I think Fran's gingerbread cupcakes would work well in this)
2-3tbsp Drambuie, or other whisky liqueur
250g frozen rasberries
500ml custard (use ready made, there's too much going on at this time of                           year to be fussed with making your own)
300ml double cream
3tbsp gluten free oats

  • Cut your sponge into slices and cover the bottom of a large bowl, or about 6 individual glasses.
  • Sprinkle the Drambuie over the sponge and leave for about 5 minutes to soak in.
  • Cover the sponge with the raspberries.  (As they defrost the juice will soak into the sponge.)
  • Pour the custard on top and spread evenly.
  • Whisk the cream until just at soft peaks (I do this by hand because you're less likely to over-whip), if you like you can fold a touch more Drambuie into the cream at this point, then cover the custard with the whipped cream.
  • In a dry pan, gently toast the oats, moving constantly, until lightly browned. Leave to cool before sprinkling on top of your trifle. (Since it's Christmas, I mix a little edible glitter in with the oats before sprinkling -let them cool first)
  • Keep chilled until serving.

My favourite thing about the Christmas holidays is that you don't feel guilty about eating leftover dessert for breakfast, and the trifle is the king of the cheeky-pudding-brekkie!

Wednesday, 21 December 2011

Free From & Festive - Day 10

As we near the end of our 12 days of fantastic gluten free Christmas recipes and reviews it is time to talk about stuffing.  For some (the Husband) it is the most important part of the entire Christmas meal!  So, what's your preference? Good old sage and onion, chestnut, or something a bit sweeter? I have been really impressed by Marks & Spencer this year for the range of gluten free stuffings (as well as bacon wrapped chipolatas,  gravy, Christmas pudding and cake!) and I have started on the Pork Stuffing with Cranberry and Orange rather early!

If you haven't been dreaming of stuffing for the past few weeks and still don't know what to cook for the incredibly imminent Christmas meal, the wonderful Mrs D at Adventures of a Gluten Free Globetrekker has some sensational stuffing suggestions for you, pop over to her blog to check it out.
Mrs D makes Foodamentalist's Cranberry and Herb Stuffing

Tuesday, 20 December 2011

Free From & Festive - Day 9

Like pork and apple, or lamb and mint, turkey and cranberry sauce are the perfect partners.  Although cranberries aren't native to the UK (neither are turkeys while we're on the topic), they have become synonymous with our Christmas dinner.  These tart little gems are a brilliant accompaniment to the richness of our traditional meal.

If you plan to make your own cranberry sauce for this Sunday (yes, really, not long to go!) then now is the ideal time and we have some great ideas for you.

Fran at Fran's Food has a fantastic cranberry and apple sauce recipe for you to try. I promise, your house with smell brilliantly festive as you make this!

For more great cranberry sauce ideas, check out Punk Domestics.

Monday, 19 December 2011

Free From & Festive - Day 8

This is the season when drinks parties are rife.  "Come round for drinks and nibbles", for the Coeliac means, "come round for drinks, but go hungry."  Bread or pastry based canapés, battered and breadcrumbed finger-foods, and little bowls of gluten filled snacks means that there is usually slim pickings for the gluten free eater.  What do you do?

Annie runs the UK's only completely gluten free underground restaurant, so she is the perfect person to come to our rescue!  Go over to Annie's Supperclub to see her tasty (and thrifty) suggestions for canapés.
Annie's Cucumber and Prawn Canapés

Sunday, 18 December 2011

Free From & Festive - Day 7

I make more cookies at Christmas than I do in the rest of the year combined! At a time when you have more guests in your home than usual, and you are visiting friends and relatives, cookies are ideal.  What could be better than greeting visitors with cookies, warm from the oven, or a tin of homemade cookies as a gift for your host?

The holy grail for the cookie baker is that deliciously soft, but chewy, American-style cookie.  Bunmi at Foods You Can has come up with the perfect cookie recipe for you to check out.

"All very well," I hear you say, "but I don't bake.  Never have."

Neither had Alex over at Food Allergy and Intolerance Ink.  He has baked Spicy Mesquite Cookies for the very first time!  Head over there now to see how it went!
Bunmi's American Style Cookies

Saturday, 17 December 2011

Free From & Festive - Day 6

There are a few spices that instantly say Christmas to me.  Cinnamon, nutmeg, clove, and ginger.  The scents of any of those wafting through the house is enough to fill your soul with the sound of jingle bells!  In my opinion, the best of these spices is ginger.  I think the attraction to ginger during cold winter months is the delicious warmth that it spreads through you, hot - but not chilli-hot.

What better way to spread a little warmth and festive cheer than to celebrate gingerbread!  This versatile little item has so many forms at this time of year, biscuits, cakes, even made into houses!

Saara at The Gluten Free Student Cookbook has made some gorgeous Christmas tree decorations that you have to check out and try.
Saara's delicious Christmas tree decorations!
Fran at Fran's Food has made these really cute gingerbread man topped cupcakes, head over to Fran's for the recipe.
Fran's gingerbread cupcakes




Friday, 16 December 2011

Free From & Festive! - Day 5

Brussels sprouts.

You either love them or loathe them.

This little brassica is possibly the most divisive element of the traditional Christmas dinner, but it is here to stay so we best get used to it!  Have you noticed that every year, we are warned that there is a Brussels sprout shortage and yet, there are always some going spare on your plate?

If you are a loather, we are here to help!

Obviously, the first thing you need to do is cook them properly.  Don't boil the things to mush - 5 minutes in boiling water is all they need, you can also steam for about 10, or roast for 40 minutes.  I find that tossing them in a flavoured butter (nutmeg butter, or orange zest butter, are good choices) before serving is a good way to pep them up.

The brilliantly creative Ruby at Rubelle's Moon has a great way to make this year's Brussels' more than just a cabbagey afterthought.  Head over now to see what she has come up with.

Thursday, 15 December 2011

Free From & Festive! - Day 4


If there's anything more difficult than being a Coeliac at Christmas, it's being a vegetarian Coeliac at Christmas.  I do not envy all you gluten free veggies out there; most vegetarian options are pastry or pasta based and Christmas dinner has the potential to be just a gravy-less plate of sprouts if you're not careful.  On this day when turkey gravy is consumed and the oven is filled with that big bird, what is a vegetarian to eat?  Assuming  you don't cook goose-fat potatoes, or put pancetta through your sprouts, all you really need is a good centrepiece.

On day 4 of our Free From & Festive we are here to help!  Ruby over at Rubelle's Moon has been inspired by a vegetarian friend and has come up with a great suggestion for a gluten free vegetarian main.  If you fancy a colourful nut roast on your plate this Christmas, head over for the recipe.

I took on this challenge too, I'm guilty of a complete lack of imagination where meat-free is involved and I thought this was a good time to remedy it!

Mushroom and Kale Suet Pudding
This steamed pudding solves the lack-of-oven-space issue, and the individual puddings cook while the turkey is resting.  This recipe serves two.

1tbsp light olive oil
1 small red onion, sliced
175g mushrooms, thickly sliced
50g kale, roughly chopped
1tsp thyme leaves
100g gluten free self raising mix  (plus extra for dusting)
50g vegetable suet (Atora make a gluten free one, or try your local health food shop)

  • Heat the oil in a pan and add the onion and mushrooms. Gently fry for about 5 minutes to soften then add the kale and thyme and continue to cook for a further 5 minutes - you want to cook it so that the liquid mostly cooks away or you'll have a stodgy pudding!  Remove from the heat, season and leave to cool.
  • Sift the self raising mix into a bowl with the suet. Slowly add cold water, mixing gently to form a soft dough. Cover and put in the fridge for about 30 minutes to rest.
  • Dust your worktop and rolling pin with flour and roll out 2/3 of the dough to 2-4mm thick and line two individual pudding basins with it.  Fill this with the mushroom and kale mix.
  • Roll out the last third of pastry and top your puddings. Cover the puddings with a piece of greaseproof paper then with foil and secure with string. (If you fold a crease into both, then you'll make space for the pastry to rise) 
  • For a better description of how to do this, have a look here.
  • Steam the puddings for 45 minutes.  I just put them in a covered saucepan of simmering water, on top of an upturned plate.
  • Once cooked, remove the string, foil and greaseproof paper and turn the puddings out.
(If you want to be prepared, this will freeze well, uncooked, for up to 3 months.)


    Wednesday, 14 December 2011

    Free From & Festive - Day 3

    'Tis the season to be jolly, or so the song goes. 'Tis definitely the season where the odd tipple will be consumed, even those who aren't particularly heavy drinkers will usually indulge at this time of year.

    This time last week, I extolled the virtues of mulled wine, I have since been introduced to the concept of mulled white wine and would definitely recommend you give it a try!  Of course, let's not forget egg nog - incredibly popular with our friends in the USA, but not so commonly found over here.

    With the weather most certainly turning wintery, what could be more comforting - when the rain and wind are battering the windows - than to be snuggled up inside with a deliciously spiced mulled cider?  Lucy at Glorious Gluten Free has a brilliant recipe for you to try.  
    Lucy's Mulled Cider


    Tuesday, 13 December 2011

    Free From & Festive! - Day 2

    I think that leftovers are possibly even better than Christmas dinner itself! Nothing beats the turkey sandwich (made, perhaps, with a Dietary Specials Ciabatta Roll?) and, assuming that you don't have Monica from Friends infamous "moist-maker", it's the chutney that really makes the sandwich sing. If you have a ham this Christmas, you'll want a generous helping of chutney on your plate - or try a nice appley, or pear-based, chutney instead of cranberry sauce with your turkey.

    A jar of chutney is the perfect gift, the ideal addition to any hamper or gift basket and it's always extra special to receive a present that has been made with love.

    If you haven't already guessed - our Free From & Festive theme of the day is chutney!  

    Today, the lovely Hazel at A Flicker of Fully Fun has come up with two brilliant chutney recipes for you to cook up.  I think either one would be delicious with a cheese board, or in that obligatory sandwich on boxing day. Head over there to check them out!

    For more festive chutney ideas, check out this collection on Punk Domestics, with thanks to the ever wonderful Sean.


    Monday, 12 December 2011

    Free From & Festive! - Day 1


    Mince pies, Christmas cake, Christmas pudding, stuffing, gingerbread, trifle, even those little sausages wrapped in bacon -  Christmas is a minefield of gluten.  Canapes are mostly bread and pastry based, and don't get me started on all those desserts!  So how do you survive the festive season unscathed?  

    Way back at the beginning of November, when the Christmas trees went up at work, I reminisced about my first Christmas as a Coeliac.  I had been living gluten free for 8 months so it wasn't new to me, but Christmas gluten free was a different story.  My mum was an absolute star, buying up all the gluten free treats she could find and cooking gluten free and gluten-full items separately, on top of juggling all the usual elements of Christmas dinner.  It was hard work (for mum, I was next to useless) and it wasn't necessary to cook all those different elements for me.  As time has gone on, we have learned from our mistakes, I've actually cooked Christmas dinner - not just got in the way, and we've picked up a few hints and tips along the way.

    I don't claim to be the authority on gluten free cooking and baking, and two heads are better than one, right?.  So how about 12 heads?!  

    I have gathered together a bunch of fantastic gluten free bloggers to share their winning recipes with you over the next 12 days.  Want a tried and tested mince pie recipe?  Need a vegetarian main course?  Never baked (gluten free, or otherwise) before?  We're here for you.  We even have suggestions for your leftovers.  

    Today, we're making mince pies.  Saara, from The Gluten Free Student Cookbook has made some scrummy sounding mince pies with crumble topping, you must go at have a look!

    Dietary Specials have very kindly shared their recipe for Starry Mince Pies, too.
    Dietary Specials Starry Mince Pies

    Come back tomorrow for some cheeky chutney recipes.

    Sunday, 11 December 2011

    Dietary Specials - Starry Mince Pies


    Mince Pies are a traditional Christmas treat and now people diagnosed with coeliac disease or suffering from a gluten and wheat allergy or intolerance don’t have to miss out! We save time and use our DS-gluten free Shortcrust Pastry, it’s great for sweet and savoury baking and resists the urge to crumble. Gluten free bakers will appreciate how hard it can be to make gluten free pastry from scratch, especially at Christmas when the kitchen can get quite hectic! 
    So skip a few steps this year and enjoy the fun part of making mince pies (the eating). We also love the Christmassy design.
    Quick reference
    Makes 12 depending on shape of tin  
    Preparation time: 15-20 minutes
    Cooking time: 10-12 minutes
    Oven temperature 190°C/375F/Gas Mark 5
    Ingredients
    1 x 200g pack DS-gluten free frozen Shortcrust Pastry, defrosted
    http://www.dietaryspecials.co.uk/gluten-free-products/our-products/frozen-other/shortcrust-pastry/ 
    Sweet mincemeat (gluten free)
    Milk for brushing
    Caster sugar for sprinkling
    1 x 12 bun tin 
    Fluted cutter 7 ½ cm (3inch) and a star cutter or a large star cutter and a small star cutter.
    METHOD
    1. Dust the work surface with gluten free white mix and knead the defrosted pastry for 1 – 2 minutes until pliable. Roll out pastry on a surface dusted with White Mix. (The thickness of your pastry will determine how many little pies you make.
    2. Cut out mince pie bases with large fluted or star cutter and stars using all the pastry, place the larger rounds as bases in the bun tin.
    3. Place 1 tsp mincemeat into each pastry case and top with a star of pastry in the centre of each little pie.
    4. Brush star with milk and sprinkle with caster sugar
    5. Place in preheated oven for 10 – 12 minutes
    6. Serve as required.
    The DS-gluten free Shortcrust Pastry is available from Asda, Sainsbury’s and Waitrose.

    Wednesday, 7 December 2011

    Mulled Spice Cookies

    Nothing says Christmas like the scent of mulled wine.  Not just Christmas - winter.  I remember the snowboarding holiday (actually, for me it was a sitting-on-my-bum-in-the-snow holiday) where I first tried vin chaud - warm, spicy wine, cradled in frozen hands, it was almost as beautiful as the scenery.  All I need now to be transported back to that snowy mountain-top is a whiff of mulled wine!
    This month, the Gluten Free Ratio Rally are making cookies.  Head over to Caroline at The G Spot Revolution to see the results.  The ratio for cookies is 3:2:1 - 3 parts flour : 2 parts fat : 1 part sugar.  What could be simpler?

    Since it's nearly Christmas, and the weather has (finally) turned frosty, I found myself wondering -  could I make cookies with some of the appeal of mulled wine?  To achieve this I used some of the spices that give Glühwein, Glögg, and all their friends their aromatic goodness.  (Doesn't the fact that practically every cold weather country has its own variation of mulled wine tell you just how wonderful this particular beverage really is?!) 


    All I need now is some snow!


    Mulled Spice Cookies


    70g light brown sugar
    10g maple syrup
    160g butter, softened
    160g brown rice flour
    80g white rice flour
    1tsp vanilla extract
    pinch ground cloves
    1tsp ground cinnamon
    1/4tsp ground ginger
    1 star anise, seeds only
    1 green cardamon pod, seeds only

    • Grind the anise seeds and cardamon seeds until they are a fine powder.  Mix with the other spices then combine with the flours.
    • Beat the butter, sugar and maple syrup together until light and fluffy, add the vanilla extract  and combine well.
    • Add the flour and spice mix and fold in until you have a stiff-ish dough. Wrap in cling film and refrigerate for about 30 minutes.
    • You can either roll the dough into a sausage and slice 1/2cm thick rounds off that, or roll the dough out on a floured surface and cut shapes.  Place the cookies on a baking sheet and bake at 180 degrees Celsius for 15 minutes.
    Variation: before you put the cookies in the oven, place a blob of marzipan on top of each cookie, then bake as before.

    Clementine Icing: Juice one clementine (you can also zest it if you like) and add the juice to 3-4 heaped tbsp of icing sugar (powdered sugar) mix well to make a smooth, runny icing. Spoon over cooked and cooled cookies, or use as "mortar" to hold together a cookie-tree like the one above.



    Amanda | Gluten Free Maui | Simple Shortbread
    Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
    Brooke | B & the boy! | Candy Cane Shortbread
    Caneel | Mama Me Gluten Free | Cardamom Date Cookies
    charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
    Caroline | The G-Spot | Double Chocolate Chip Peppermint Cookies
    Claire | Gluten Freedom | Chai Latte Cashew Cookies
    Erin | The Sensitive Epicure | Spritz Cookies with Jam
    gretchen | kumquat | Classic Sugar Cookies
    Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
    Jean |Gluten-Free Doctor Recipes | Chocolate Reindeer Cookies 
    Jenn | Jenn Cuisine | Basler Brunsli
    Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
    Karen | Cooking Gluten Free! | Mexican Wedding Cakes
    Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
    Mary Fran | frannycakes | Pinwheel Cookies
    Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
    Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
    Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
    Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
    Rachel | The Crispy Cook | Melomakarona
    Shanua | Gluten Free Girl & the Chef | Gluten-Free Soft Molasses Cookies
    Silvana Nardone | Silvana’s Kitchen | Old-School Italian Jam-Filled Hazelnut Cookies
    T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
    Tara | A Baking Life | Walnut Shortbread 


    Sunday, 20 November 2011

    Hotel Chocolat Alternative Mince Pies

    According to my Husband - Christmas begins when the first mince pie hits the supermarket shelves.  I don't have the same opinion - mince pies just aren't my bag.  I don't really get the whole mincemeat thing, and that's before we even reach the gluten issue!  Not eating mince pies at Christmas can make one feel somewhat Scrooge-like so I was delighted when the lovely people at Hotel Chocolat sent me some Alternative Mince Pies.
    Hotel Chocolat is a store that I could browse in all day.  It has a brilliant mix of quirky concoctions and products for chocolate connoisseurs that I could drool over for hours.  When these chocolates arrived they were opened in seconds, and it took all the self-control I had not to eat them all before I photographed them!
    These little chocolate cups are filled with salted caramel and praline and are a lot more special than a boring old mince pie.  No dried fruit, no soggy pastry, hallelujah!  They are seriously decadent but, hey, it's Christmas!  Their size makes them a perfect after-dinner-coffee accomaniment (or a sneaky wee before dinner snack!)  These would be a great secret Santa gift, or stocking filler, and I fully expect to be unwrapping a box of these on Christmas morning (hint, hint.) 
    If you look on the Hotel Chocolat website, these chocolates are labeled with the crossed grain, in store they are marked as gluten free, and I have checked and double-checked the ingredients to confirm.  Enjoy!