Free-from Flippin’ Amazing Flapjacks!…

Free-from flapjacks

It’s always a challenge to find tasty treats for Callum, especially because of all of his allergies.

The only real way of getting round it, is to make as much as possible from scratch.

With so many of us struggling to find enough hours in the day, it’s crucial that all the recipes I create are quick, simple and above all, don’t impede on taste!

We make a lot of cakes in our house, such as the ever popular chocolate brownie muffins, but we have another favourite too! And it’s one that Callum can make with me.


Little goey squares of total utter scrumminess, and safe for most allergies too!

Free-from Flapjacks

You will need:

  • 8oz (225g) demerara sugar
  • 8oz (225g) dairy-free spread (such as Pure)
  • 10oz (275g) gluten free porridge oats
  • 2 tbsp molasses
  • 8oz (225g) icing sugar – sifted
  • 3-4 tbsp dairy-free milk
  • Handful of whole glacé cherries


Pre-heat the oven to 160°C/ 325°F/ Gas 3, and lightly grease a roasting tin/ brownie tin

Add the demerara sugar, dairy-free spread and molasses to a large saucepan, and melt over a medium heat, remembering to stir regularly.

Pour in the porridge oats and mix until everything is well combined.

Turn out into the prepared roasting tin, making sure you push the mixture into all of the corners. (NB: press down with the back of a spoon so that the top is level and flat)

Place in the preheated oven and bake for around 30-35 minutes, or until a light golden colour. Make sure you don’t over bake, or the flapjacks will become as hard as concrete!

Remove from the oven and leave to cool for 10 minutes, before marking into squares/fingers and leave to finish cooling in the tin.

Once fully cooled, mix the icing sugar and dairy-free milk into a smooth paste, and drizzle over the flapjacks for a pretty finish.

As an extra touch, you could also add some glacé cherries.


Free-from Flapjacks


Spiced Tea Cake (dairy-free, egg-free, wheat-free, gluten-free, nut-free)…

Spiced Tea Cake

We’re big fans of Great British Bake Off here at Intolerant Gourmand HQ, along with what seems like most of the nation! Callum has declared it his favourite programme, alongside Blaze and the Monster Machines, and has even taken part in his own bake off challenge!

Not to be out done, I agreed to creating a dairy-free bake for the Pure #bakedairyfree challenge, and was sent a lovely package by the people at Pure to help me come up with a possible recipe. If you want to find out more about the challenge, take a look here!

Now, we’ve just come into autumn, and I have to confess, it’s my favourite time of year!

I love the cooler mornings, with the misty starts, getting favourite boots and scarves out to use again. But most importantly, and showing my true foodie roots, I really love the produce that is ready to use.

Pumpkins, butternut squash, courgette, marrow and more, yum yum yum!

And they’re not just for savoury dishes!

Oh no, you can make a truly amazing chocolate fudge cake by using courgette!

Or how about my ever popular chocolate muffins using pumpkin?

And now, I have created a new recipe for Pure’s challenge, using marrow. I’ve even managed to make it dairy-free, egg-free, gluten-free, wheat-free and nut-free.

Spiced Tea Cake

Yes, really!

I present to you ‘Spiced Marrow Tea Cake’ which has made the house smell utterly divine! The aroma of a cake baking, with the delectable scent of mixed spice and vanilla is truly comforting, and this one even has 1 of your 5-a-day included as an added bonus.

Try it for yourself, I promise you’ll love it!

You will need:

  • 1 standard size marrow – peeled, deseeded and grated
  • x2 bananas – peeled and mashed
  • 240g dairy-free spread (such as Pure)
  • 1tsp vanilla extract
  • 350g gluten-free plain flour
  • 400g golden caster sugar
  • 1 tbsp mixed spice
  • 1 tsp salt
  • 1tsp baking powder
  • x2 handful of raisins
  • x2 tbsp honey


Preheat the oven to 180c and prepare 2 loaf tins.

In a large bowl, add the marrow, bananas, dairy-free spread and vanilla extract and mix until well combined.

In a separate bowl, add the flour, caster sugar, mixed spice, salt and baking powder and stir to ensure everything is well mixed.

Gently add to the bowl with wet ingredients and stir until well combined again, being careful not to over stir.

Pour into the prepared loaf tins, sprinkle over the raisins, and place in the oven to bake for around 45-55 minutes, until golden on top and springy to touch.

Remove from the oven, and immediately brush over the runny honey, then leave to cool before serving.


Spiced Tea Cake

(This recipe has been entered as part of the Pure #bakedairyfree challenge)


Dairy-free, gluten-free, egg-free chocolate cake in under 20 minutes? Here you go!!…

Allergy safe chocolate muffin

It’s no surprise to anyone that we love cake here at Intolerant Gourmand HQ! And we don’t just love it, we really really love it!

Let’s face it, who doesn’t like cake?

It puts smiles on people’s faces when they need cheering up most!

A bite of chocolate cake is guaranteed to make any day better, no matter how badly it started!

But, it can prove difficult to find a recipe that caters for multiple allergies, right?

Well, since setting up Intolerant Gourmand, I’ve made it my life’s mission to create as many different cake recipes as possible, and we’ve got quite a collection already.

We alluded to a new recipe last night, after our review of Koko products…….

So, how does a light, rich, deep, dark chocolate muffin sound?

Continue reading


Introducing a Callum approved product!…

Callum smiling

Due to Callum suffering with a number of allergies, many of them severe, it can prove quite tricky to find safe alternative products for him to eat and drink. I’m sure many of you can relate to this!

I use a number of staple products for him, that I trust and have tried and tested, but it’s always good to see what else is out there. Not just to see if they are good to add to the somewhat small trusted list that we have, but also to see if Callum could be missing out!

Variety is always good!

When we attended the Allergy & Free From Show back in July, we met the lovely team at Koko, who create dairy-free milk using coconut milk. Callum refuses to drink anything other than Oat milk, but when offered, he was a big fan of the chocolate milk that he sampled at the show!

A short while ago, Koko sent us some samples to see if Callum would like to try some more of their range and sent this impressive selection for him to try:

Koko collection

Callum immediately asked for one of the chocolate milk cartons, and proceeded to down it almost quicker than I could take photos! I guess you could say it was still a hit!

It is dairy-free, lactose-free, soya-free, gluten-free, safe for those with nut allergies, and free from artificial flavours, preservatives and colourings. It also has added calcium and vitamins B12 and D2. Interestingly, the drink can be consumed either hot or cold.

I’m told by Callum that it tastes ‘yummy’, and for those looking for a dairy-free milk alternative for school (as milk replacement is currently not provided), this could be the ideal solution!

Elder sister Chloe tried the strawberry version, and also confirmed it was ‘delicious’, another hit!

The biggest surprise within the package for me, was the addition of the coconut oil.

Koko coconut oil

I had no idea that Koko had this as part of their range!

Now, I am a huge fan of cooking with coconut oil due to the health and nutritional benefits, and will use it instead of other oils where possible! Its versatility is what makes it so good!

It’s great to use when creating pretty much any recipe calling for butter, or vegetable/ olive!

I’ve tasted the Koko milk too, and I have to say, it’s quite nice. For those that have no option but to be dairy-free due to allergy, then I think it’s a great product to be aware of, and definitely one to try! It can be found in most supermarkets too, so is fairly easy to find.

Thank you Koko for providing Callum with the chance to review it, this is what he thinks of it!

Callum - thumbs up to Koko

Do you use Koko? What do you think of it?

Tomorrow, I shall be posting a recipe using the Koko milk and coconut oil as the base of the recipe, so keep a look out for it!


My 4 Week Challenge – Part 4 (& a review of the BBC Good Food Festival)…

BBC Good Food Festival - Nat cooking

Regular readers will know that I have been tweaking my diet slightly, to help with ongoing IBS symptoms. It’s something I’ve lived with for years, and controlling my diet helps to relieve some of the symptoms that I experience.

As part of my diet change, I decided to commit to a 4 week challenge, and to use a2 Milk™ instead of my ‘normal’ milk.

It has been a total revelation!

My symptoms have most definitely improved through sticking to this new diet, and as I use alternative ingredients on a daily basis to keep Callum safe, this was no different.

In fact, it’s been really easy to adapt to.

At the end of my 4 week challenge, I got to put my experience into practice, when I did a day of live cooking demos for a2 Milk™ at the BBC Good Food Festival at Hampton Court!

I was there from 8am, prepping for the day ahead, and ensuring there was an abundance of food all day. In fact, we cooked up a storm until well after 5pm, and our stand was one of the busiest for most of the day!

We had 3 recipes for people to try:

Dauphinoise potatoes

Dauphinoise potatoes

Vegetable lasagne

Delicious gluten-free vegetable lasagne

Chocolate fudgy brownies

Choc fudge brownie

And they were all a huge hit, particularly the brownies! Who doesn’t like a decadent chocolate treat eh!

All 3 recipes are now live on the blog for you all to try!

They are all simple, quick, and gluten free as a minimum!

Did you go to the BBC Good Food Festival? Did you get to try the recipes? What did you think?