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In June, we had the amazing opportunity to be part of the Allergy & Free From Show — and what an unforgettable experience it was! From meeting so many inspiring families to connecting with fellow allergy-aware foodies, it was a weekend filled with support, inspiration, and delicious free-from food.
One of the highlights of the show was sharing some of my favourite easy-to-make, allergy-friendly recipes live on stage. I know how overwhelming it can feel trying to prepare safe and exciting food when you’re catering to allergies — so my goal was simple: show just how quick, stress-free, and tasty allergy-aware cooking can be!
Chocolate Lava Cake
Ingredients:
- x1 Creative Nature Chocolate Cake
- 110ml Vegetable Oil
- 250ml Plant Based Milk
- 250g Vegan Milk Chocolate
Method:
- Preheat your oven to 180 degrees.
- In a large mixing bowl combine the mix with your wet ingredients. Mix thoroughly until all combined and smooth.
- Grease your cake mould and then pour the mixture in leaving around 1cm at the top.
- Cook for 25-30 minutes
- While cooking, melt you milk chocolate until smooth.
- Cut out a small hole in the bottom of your chocolate cake and scrape out the cake using a spoon. Leave some of the cake left over to close the hole.
- Pour in the milk chocolate and then close the whole using your left over cake.
- ENJOY
Sticky Toffee Pudding Doughnuts
Ingredients:
- x1 Creative Nature Sticky Toffee Pudding
- 50g Apple Sauce
- 150ml Plant Based Milk
- 80g Dairy Free Spread
Method:
- In a large mixing bowl cream together your dairy free spread, apple sauce and baking mix until all combined.
- Pour in your plant based milk and mix again until smooth.
- Pour the mixture into your doughnut moulds and place in your air fryer at 180 degrees for 15 minutes.
- Allow to cool once cooked.
- Decorate as your wish and ENJOY!!
Brownie Truffle Balls
Ingredients:
- x1 Creative Nature Brownie Mix
- 100g Melted Dairy Free Spread
- 250g vegan chocolate
- Sprinkles
Method:
- Pour the mixture into a large mixing bowl along with your melted dairy free spread and mix together until combined.
- Take around 1tbsp of the mixture and roll it up into a ball in your hand and place this down on a baking tray with some grease proof paper underneath. Repeat this until all the mixture has been used.
- Place in the fridge for around 5 hours – 24 hours.
- Melt your chocolate and dunk your truffle ball inside and immediately sprinkle your chosen sprinkles on top (the chocolate will cool very quickly, you want to make sure that your sprinkles don’t fall off!).
- ENJOY.
