Sourdough bread is different from your average loaf…
The natural process which makes them rise without yeast enhances their flavour, increases their nutrients and makes them more digestible.
In fact trials were suggesting that those with a wheat or gluten intolerance may be able to eat sourdough without any side effects. But analysis suggests the gluten level is still too high to be safe for coeliacs.
Plamil, makers of dairy free chocolate, have an exciting new product!
(And I’m not talking about their new sugar free strawberry and banana flavour chocolates!)
They’ve only gone and brought out these gorgeous packs of vegan hot chocolate – and they’ve done it in style…
Add 6-8 teaspoons of chocolate flakes to some simmering soya milk and you have a luxurious non milk cup of cocoa.
Plamil’s dairy free hot chocolate flakes are exceptional, and not just because of their decadent taste. They’re at least 70% organic cocoa so they taste rich and smooth, but they can also come sweetened with xylitol, which means no added sugar.
I was surprised to see Plamil selling a drink at all, until I realised what it was…
Plamil are a free-from company who specialise in vegan chocolate.
And the drink, organic Horchata, fits the bill (almost) entirely. It’s a dairy-free milk alternative which has been popular for centuries in Spain, plus it’s lauded for its health benefits as it is rich in vitamins and minerals.
Made from tigernuts (a vegetable, no nuts included) the drink has a sweet creamy taste and looks like a glass of golden Jersey milk.
The bottle seems expensive for its size until you realise you can dilute it to make five times as much. But the main thing is it’s delicious and those looking for a gluten free, possibly soya-free and rice free, alternative to milk may well find they hit the jackpot with this.
Horchata already has a bit of a following, so they know what they’re doing these Plamil guys. All that remains is for you to try it out yourself.
But there are other drinks out there apart from coffee.
In fact, if you’re looking for a smoother, more velvety taste, it might help to try barley cup.
Alternatively, if you desire a nutty, woody flavour then it may be worth sampling some chicory.
Both of course are caffeine free.
The one advantage that chicory may have over barley cup is that it is also naturally gluten free. And if you want an organic version then Prewett’s make both a usual instant chicory and organic chicory drink.
Chocanistas of the world unite! Making chocolate is easy!
All you need is 3 simple ingredients.
Cacao powder, cacao butter and some sweetness. It’s the quality of the ingredient that counts.
Take The Raw Chocolate Company’s Virgin Cacao Butter for example. It’s basically oil from raw organic cacao beans. Extracted without heat to ensure it keeps its nutrition, quality and wonderful chocolatey aroma.
1. Place the Cacao Butter in a bowl over a pan of hot water on a low heat and melt gently.
2. Leaving the bowl over the pan, add the coconut palm sugar to the melted oil and stir. 3. Then stir in the cacao powder and mix well using a balloon whisk or hand blender.
4. Spoon or pour into ice cube trays, silicon moulds or even a plastic tub to make one big chocolate bar!
5. Place in the fridge and leave to set.
For a flavoured Raw Chocolate, try adding any of the following: a pinch of cayenne or chilli powder, a drop or two of (food grade) peppermint or orange oil, orange zest, vanilla powder, sea salt, maca powder, dried fruit, nuts, spices… your life will never be the same again!