Latest posts by Lyndsay Edwards (see all)
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If you’re familiar with my website, then you will know that I am the official food blogger for the Cow’s Milk Protein Allergy Support Charity. CMPA Support are a wonderful charity; their aims are to raise awareness of the allergy at all levels, so that future generations of CMPA babies (& their families) shouldn’t have to suffer; and to provide information, support and practical advice to parents/carers at whichever stage of the CMPA journey they are on. You can find CMPA Support on Facebook and join one of their many Facebook support groups. I publish one food related blog post per week on behalf of CMPA Support and I am very excited to be a part of such an amazing charity.
Dairy & Gluten Free Homemade Twix Recipe
1 teaspoon olive oil
75g dairy & Soya free spread
25g icing sugar
extra flour for rolling the dough mixture
90g dairy & soya free spread
120ml coconut cream (or any other dairy & soya free cream)
1. To make the biscuits put the dairy & soya free spread into a large mixing bowl and stir to loosen up the spread. Sift the icing sugar in and stir until the mixture is smooth.
2. Sift the flour on top of the mixture and then stir it in. Use your hands to press the mixture into a ball.
3. Cover the bowl in cling film and place in the fridge for 30 minutes, Meanwhile heat the oven to Gas mark 4.
4. Dust the silicone chocolate bar mould with flour and place onto a baking tray. Spoon in the biscuit mixture, flattening it with the back of a spoon and bake in the oven for 15-20 minutes or until golden brown.
5. Remove the biscuits from the oven and let cool, once cool carefully remove the biscuits from the bar mould and leave them to one side.
6. To make the caramel, place the sugar into a saucepan and heat on a medium heat stirring constantly with a wooden spoon.
The sugar will eventually melt into a thick brown liquid, be careful not to burn it. Once the sugar is completely melted, add the dairy & soya free spread. It will bubble so be careful in this step. Stir until the spread is completely melted.
8. Drizzle in the cream but again be careful as the mixture will bubble and can splatter. Allow the mixture to boil for one minute then remove from heat and let cool for ten minutes and then place into the fridge. The caramel will thicken as it cools.
Melt the chocolate using a double boiler. Using a teaspoon place a small amount of the melted chocolate into the chocolate bar mould and using the back of the spoon, spread it out to cover the bottom of each bar mould. Place the biscuit on top and gently press down. Place a small amount of the caramel on top and then top with the melted chocolate. Place in the fridge to set, the warm melted chocolate will start to melt the caramel so top the biscuits and put them in the fridge as quickly as possible. Let the biscuit bars set in the fridge overnight and then enjoy!
If you try this recipe please let me know what you think in the comments section below,
Recently I have received a lot of questions on our Facebook page about the symptoms of cow’s milk protein allergy and I think it would be great if we can share our questions and support each other on this journey. I have created a group on Facebook so we all have somewhere we can discuss and support each other in regards to living with cow’s milk protein allergy. Please take the time to read the group description. It is a closed group so, only members can see and reply to posts.
Disclosure: This post contains affiliate links, by using these links at no extra cost to you, I may receive a small fee which will help with the running cost of Living With Cow’s Milk Protein Allergy Blog. Thank you for your support in this way. These affiliate links are not associated with or endorsed by CMPA Suppport in any way.