Meridian Cocoa and Hazelnut Butter

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Meridian Cocoa & Hazelnut Butter (170g) is the best dairy free chocolate spread I’ve ever tried and the fact it has hazelnuts makes it taste even more like Nutella, which, if we are being honest, is what most of us are aiming for. I’ve tried other chocolate spreads that were very dark and bitter or the taste of fruit sweetener was very obvious and rather odd.

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As you can see the texture is quite thick (once you give it a good stir when you first pop open the lid). I slap a thick layer between two pieces of sliced bread and that’s it. You don’t really need anything else with it, although sliced banana is a nice addition.

This does not contain any…

  • Palm oil
  • GMO ingredients
  • Artificial colouring
  • Artificial flavouring
  • Artificial preservative
  • Refined sugar
  • Trans fats
  • Rapeseed oil (which does not encourage biodiversity)

I don’t want an expensive Free From easter egg this year, instead I’ll be having this for breakfast or lunch and maybe supper.

Chrissie

Gluten Free & Vegan Birthday Cake by Effing Granny

Warning: Contains strong and er, creative language. This isn’t exactly a satire as this lady really is a decent cook, this is a useable instruction vid and she (probably) is cooking the cake for her grandson. It is very tongue-in-cheek though and she is playing a character (or a very over the top version of herself) so don’t go getting all offended.

Learn how to cook and have an effing good laugh!

Foodie Review – Veggie, Gluten free and Dairy free Items



grano Vita, Nut Luncheon 

This is probably as weird as you are thinking it is. It has a mushy texture and tastes like un-roasted cashews. I tried to cook it under a halogen hob but it sort of dried up and died. I tried to fry it in a pre-heated pan but it absorbed all of the oil and fell apart. I tried eating it cold on a butty but the texture reminded me too much of posh cat food for me to make it past the second bite. Major fail.

natures energy meridian Korma Cooking Sauce

This is a very tasty sauce, with a flavour reminiscent of korma and a medium-thick consistency but it does not taste creamy enough to pass for a dairy korma. I added ground almonds to create a sauce which tasted a cross between a korma and a pasander, which worked really well.

Natures energy meridian tikka masala Cooking Sauce 

I have to confess I’ve never had tikka masala before (I’ve always thought it would be better with chicken, rather than tofu or veg) but I can tell you that this one is a creamy tomato based sauce with coconut cream. It remindes me of Heinz Cream of Tomato Soup if it were a little spicy and not quite as sweet. I just had the second half of the jar with rice and pea as I didn’t have anything else in the cupboards and it was such a nice light tea for summer.

Natures energy meridian green pesto (What is it these days with no capital letters in names?)

I’m the Goldilocks of pesto, I either find it too oily or too dry, too salty or not salty enough. I have found the perfect one (by Sacla) but this one is also acceptable. It’s packed with nuts (and therefore protein) and really fills a hole if you are hungry. I found I had to add a little oil and salt to it for it to be just right.

grano Vita Pepperoni 

Obviously this does not have the fat of a pepperoni and as a result it is much more dense and heavy.  This does taste exactly like a sausage though, which is sort of creepy and cool. I would definitely buy this again for when I need something more than just a snack.

Ten Acre, How Chicken Soup Saved The Day

Taste exactly like roast chicken crisps! I didn’t realise how much I’d missed them until I tried these. Teamed with a can of cola, these are the perfect quick and simple hangover cure.

Which one’s would you like to try?

Chrissie

 

Sacla Italia Free-from Sauces

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I thought I’d share these with you as I’ve never made a sauce from scratch in my life but I can knock up a pretty decent dish, with these gluten and dairy free sauces. I usually add pine nuts to the pesto when using on pasta or I just add a little pesto on my pizza or on ‘cheese’ and crackers. The risotto I have just the way it is, as it’s amazing. To the tomato sauce, I add some black olives and halved cherry tomatoes and have it with pasta or gnocchi.

Chrissie