No Trick - Treats For Everyone

Friday, 20 August 2010

Halloween is a great time for a treat or two, but for many on a special diet it is another holiday to leave them feeling tricked and left in the dark.

 

But with Allergy UK quoting that around 45 per cent of the population has a food allergy or intolerance, and around half a million people thought to have coeliac disease and unable to eat gluten and wheat, it is more important than ever to find delicious solutions to delight everyone this Halloween.

 

Leading gluten and wheat free brands, Dietary Specials (DS gluten free) and TRUfree have come together to provide two spooky recipes guaranteed to satisfy even the most tricky of taste buds...

 

Wicked Pumpkin Pie

                    

A perfect spooky desert for those with a love of the Halloween classic - the spiced pie has a rich and smooth centre while the crunchy pastry base gives a tasty variation in texture. Bake with pumpkin or substitute with butternut squash. Serve warm with thick double cream, crème fraîche or vanilla ice cream.

 

 

Spooky Baked Apple

 

A scrumptious and nutritional treat which is great for the whole family. The highlight of this dish is its cinnamon spiced centre and juicy dried fruits. Serve warm with natural soya yogurt, fromage frais, cream or vanilla custard

 

 

 

 

 

Wicked Pumpkin Pie

 

Quick Reference

Serves 4 - 6

Preparation time:  15 - 20 minutes

Cooking time: 40 - 45 minutes

Oven Temperature: 200°C,180°Fan, 400°F, Gas Mark 6

 

Ingredients

200g pack of shortcrust pastry OR Dietary Specials gluten free Frozen Shortcrust Pastry, defrosted

225 g (8oz) peeled and deseeded pumpkin cut into cubes

2 medium eggs, beaten

50g (2oz) soft light brown sugar

 4 tbsp double cream

¼ tsp ground cinnamon

2 tsp Calvados or Brandy, optional, does give that wicked taste

 

Method

1. Preheat the oven.

 2. Place the cubes of pumpkin in boiling salted water and cook for 10-15 minutes or until tender.

 3 Meanwhile, dust the work surface with flour or gluten free white mix and knead the defrosted pastry for 1 minute, then roll out and line a 20cm (8inch) fluted flan tin. Chill until required.

4. Drain the pumpkin well and puree in a liquidiser or processor until smooth, add the brown sugar, cinnamon and brandy.

5. In a mixing bowl beat together the eggs and cream then add the pureed pumpkin mixture, combine together with a balloon whisk.

6. Pour the filling into the pastry case and level.

7. Bake in the preheated oven for 40 - 45 minutes until the filling is set, firm to the touch and golden brown. Pumpkin Pie is best eaten when just warm.

Serve slices of pie with thick double cream, crème fraîche or vanilla ice cream.

 

 

 

 

 

Spooky baked apples with a tropical filling

 

Quick Reference

Serves 2

Preparation time:  5 - 10 minutes

Cooking time: 30 - 40 minutes

Oven Temperature: 200°C 180°C Fan/400°F/Gas 6

 

Ingredients

2 large Bramley apples

25g (1oz) ready to eat dried tropical fruit mix (such as mango, papaya, banana, fig, golden raisins)

 2 tsp clear honey

1/2 tsp ground cinnamon

25g (1oz) hazelnuts, chopped

1tsp lemon juice

 

Method

1. Preheat the oven.

2. Combine the chopped fruit mix with the honey and cinnamon in a small bowl, add the chopped hazelnuts.

3. Core the Bramley apples and place in a baking dish.

4. Coat the hollow of each apple with lemon juice.

5. Fill each apple generously with the fruit and nut mixture and bake in the oven for 30 - 40 minutes until cooked through and glazed.

6. Delicious served warm with natural soya yogurt, fromage frais or vanilla custard.

 

For more information or recipes like this please visit http://www.dietaryspecials.co.uk/ or http://www.trufree.co.uk/

 

Ends

  

Notes to editors:

  • Nutrition Point is a UK company which was established in 1998 by entrepreneur Chris Hook, who was frustrated at the lack of food choices available for his wife and son who both suffer from wheat intolerance
  • Nutrition Point was established to distribute and market gluten and wheat free products and remains committed to making gluten and wheat free food as convenient and tasty as mainstream foods
  • Their Dietary Specials brand (DS gluten free) is brand leader in the sector
  • Since 1998 the team has been working closely with the loyal DS gluten free customer base to develop a superb product range including ambient, chilled and frozen foods
  • DS gluten free products cater for those with Coeliac Disease, and wheat or gluten allergies or intolerances, and are also suitable for those who choose a wheat or gluten free diet for lifestyle reasons
  • In 2002, Nutrition Point became part of the Dr Schär group which has been established for over 25 years and is the European market leader in gluten and wheat freefoods
  • In 2006, Dr Schär further strengthened their consumer offering across Europe by acquiring the whole free from business unit from Numico. This acquisition meant that Nutrition Point became responsible for the distribution and marketing of the Glutafin brand in healthcare and Trufree brand in retail throughout the UK and Ireland

 

 www.beattiegroup.com

 

 

Search