Dairy Free Easter With Hotel Chocolat

I don't know about the rest of you dairy-free people out there, but I've really struggled to find decent dairy-free chocolate. Everything I've tried so far has been a bit rubbish (soya white chocolate buttons I'm looking at you) and nothing has given that sweet chocolately satisfaction. But then in swooped Hotel Chocolat and now that's all changed.

First of all let's touch on the obvious...HOW CUTE IS THAT BUNNY! I almost don't have the heart to eat it...almost. 

So what's in this chocolate? Well to quote Hotel Chocolat...

"Milk-Free Milk gives all the pleasure of milk chocolate, minus the dairy. 56% pure cocoa combines with the finest Sicilian almond creaminess to create decadent chocolate with a mellow, lingering flavour. Containing just 24% sugar, Milk-Free Milk is also a high-cocoa, low-sugar option, so it only takes a small portion to satisfy your chocolate craving"

Vicar of Dibley summarising nicely my thoughts on the Hotel Chocolat Milk-Free collection...

The chocolate is divine. If you are familiar with the quality of Hotel Chocolat's 'normal' chocolate then that is exactly what you can expect from their dairy-free range. Creamy, rich, delicious chocolate all wrapped up in the classic and classy Hotel Chocolat packaging.  Oh and it's suitable for vegans too. Dreamy. 

They have an impressive range. I went for their biggest egg (no surprise there...) the 'Milk-Free Milk Scrambled Egg'. As pictured, this is a 150g hollow egg which comes with 6 'Nutty Fruitcases' aka chocolate bites with hazelnuts and raisins. This comes in at £15.

I also couldn't resist their 'Milk-Free Bunny Lick' which is a solid chocolate lolly. This chocolate cuteness cost £1.95 and I want another one already.

If you're dodging dairy this Easter I seriously suggest you pay Hotel Chocolat a visit, or make someone's day and gift them a chocolate Bunny! 

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Sweet Treats from Udi's UK

I'm not going to lie, I'm writing this in somewhat of a sugar stupor. The current situation is a lot of crumbs, a fresh brew to the side and a big smile on my face. Why? Today I've been eating several of the gluten-free and even dairy-free (yay!) sweet treat offerings from Udi. So read on to find out what I think is worthy of joining you on your cup of tea and newspaper relax routine!

First up is my favourite, proof in the half empty packet which is currently sitting next to me (bets on it being empty by the time I've finished this post...?!) Chocolate Flavour Sandwich Cookies aka fake Oreos! Crispy, crunchy and totally munchy, these are also dairy free, which is great as I'm currently trying to be a dairy free zone. Theses are straight up delicious cookies and you'd do well to tell them apart from the original Oreo. There is no compromise here for these being both gluten and dairy free. Fabulous *reaches for another*.

Next up, the Milk Chocolate Wafer. These will be coming straight to work with me on Monday as they'll be a great side of desk pick me up. Good structure so not a crumbly mess and loads of chocolate in the layers - another great chocolatey treat from Udi at 18 wafers per packet. Also, big plans to stuff these in an ice cream cone come Summer!

If you're not a big chocolate fan, Udi's got you covered with their Lemon Flavoured Wafers. These were actually my Dad's favourite out of the whole bunch, with his comment being:"They're REALLY lemony!" You're not wrong Dad!

If you were a Pink Panther Wafer fan before your gluten free days then you'll be needing to get yourself some of these as they are effectively the lemon version. Also worth noting you get a bazillion in a packet...well 20, but it looks like LOADS when you open it up which is a nice surprise!

Last up was my least favourite of the bunch, Apple Flavoured Breakfast Bars. I'm not a big fan of these style of bars anyway as I don't like that 'flavoured' food filling taste. But if you're a fan of breakfast bars these would be a good gluten free option! They are individually wrapped as you can see in the pic, so great for on the move. True to their advertising they are 'soft n' chewy' and the pastry (for lack of a better word) had a good structure and nutty texture. They're available in a range of flavours (Strawberry, Blueberry and Cherry to be exact) which is nice to see and you get 5 bars per pack. For those on a strict FODMAP diet, apples have high amounts of excess fructose and high amounts of Polyol-sorbital, so intake should be avoided. I'm reintroducing apples at the moment as those of you who follow me on Instagram will have seen from my huge apple haul (lols) but sadly these still weren't for me! From browsing Udi's website I've spotted they do Chocolate Banana Cereal Bars which look more up my street so I'll be grabbing some of those on my next grocery shop!



Udi are the #1 gluten-free foods brand in the USA and have now launched in the UK. They are currently stocked in selected Tesco, Asda, Sainsbury’s and Waitrose Stores nationwide
Whilst Udi's UK provided a variety of their branded products for review, I have received no payment for writing this post and all opinions are genuine and my own! Honesty is always the best policy!

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Pulled Pork with FODMAP BBQ sauce

Witness the ultimate pulled pork sandwich. Up until a couple of months ago I'd only ever eaten pulled pork from a good ol' food truck, heavy on the 'slaw, heavy on the serviettes. But then one lunchtime my friend served up the most delicious and tender pulled pork sarnie...and all from his kitchen! Not a van or trendy street-food scene in sight; just a trusty slow cooker.

This recipe is impressive but simple; a guaranteed crowd pleaser. If you choose to use ready made BBQ sauce then there's even less work involved. However I'm yet to find a sauce which doesn't have onion or garlic in the ingredients list (#FODMAPproblems). So I've whipped up my own and spiked it with a bit of whiskey for good measure.

The main thing you need for the recipe is time. I slow cook the pork for 10 hours, so it's perfect for the weekend when you can let it cook overnight and have it for lunch. But for weekdays you could turn the pork on to cook in the morning, safe in the knowledge it would be ready on your return from work.

For the bread rolls, I used Udi Multi Seeded Rolls which they kindly sent me. I fully put them to the test with this recipe as it's a pretty 'heavy' filling. Result? I'm impressed! My pet hate with some other gluten free breads is that they literally disintegrate the moment they're in your hands or come with crater like holes. These Udi rolls did neither and even soaked up and held the sauce, allowing me to stuff my face with elegance and grace (there's an image). They get away with it because they're pretty damn thick, even when sliced in half. And I think the seeded element helps keep them structurally sound, as well as giving a nutty depth to the bread. I love them and they'll definitely be added to my weekly shop. Nice work Udi!

By the way, just to reassure those FODMAP-ers who weren't sure - garlic infused oil is safe! In fact it's fabulous and I'm never without Waitrose's offering which I've linked below. The fructans in garlic are water-soluble, not oil-soluble so you're good with garlic oil! I literally rejoiced when my Dietitian told me this and then again when I discovered Waitrose's ready made version! It's the simple things...

Makes: 8 servings

Cook: 12 hours 

Ingredients:

Udi's multi seeded rolls

1 pork shoulder roast (about 2 1/2 pounds)

400g tin of chopped tomatoes

1 fennel

85g brown sugar

1 tbsp tomato puree

1 tbsp garlic infused oil

2 tsp asafoetida

3tbsp malt vinegar

3tbsp whiskey

Chilli to taste

1. Place pork in your slow cooker with a tablespoon of water. Switch to low and leave to cook for 10 hours.
2. Remove pork from the slow cooker. Pour the juices from cooking in a seperate container and keep; you will use this later in your BBQ sauce. Shred the pork using two forks. 
   
3. In a separate pan, it's time for that BBQ sauce! Heat the garlic oil and add asafoetida. Cook for a minute then add the chopped fennel. Cook until softened. 
   
4. Add the remaining ingredients, including the meat juice from the pulled pork and mix. Season and add chilli to taste. Bring to the boil, then leave that sauce to simmer for 20 minutes. 
5. Return your pulled pork to the slow cooker and cover with your BBQ sauce. Cover and cook on low for 2 hours.
   
6. Serve in gluten free buns with some salad if you're feeling green! I went with lettuce and shredded carrot.

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