As you know by now, I’m diagnosed with coeliac disease (via blood test) and have to eat a totally gluten free diet.
As much as the selection of the free from foods are pretty good nowadays, being gluten free has made me want and need to make more of my own foods. I like to cook recipes for meals and treats at home that I know are totally gluten free and a lot of the time dairy free too.
I recently watched Tom Kerridge’s new programme ‘Lose Weight for Good’ and my mum bought the book too. He made a recipe for chocolate popcorn bars and I decided to adapt the recipe to make it gluten free, so I thought I’d share my version of the recipe with you.
- 200g dark chocolate (check for no milk to ensure dairy free)
- 40g sweet and salted popcorn (recipe says salted but we used a mixture)
- 50g gluten free puffed rice (I used Nestle Go Free)
- 40g mini marshmallows (recipe says chop large ones up but I prefer the mini ones)
- 25g dried cranberries (I don’t like these but my parents do, so we halved the amount and split the mixture in two)
- Line a 20cm tin with two layers of cling film
- Start by bringing a small pan of water to a simmer and while this is heating up, break the 200g of dark chocolate into a heat proof bowl
- Measure the popcorn, puffed rice and marshmallows out and place all in a bowl and mix round without breaking any of the ingredients up
- Once your water is simmering, place the bowl of chocolate on top and stir constantly with a silicone spatula while it melts until totally smooth
- Once the chocolate is totally melted, take it off the heat and pour over the bowl of dry ingredients and stir through
- Once that is all mixed in, I take half the mixture out and place it in one side of my lined tin and press it down
- Add the cranberries to the other half of the mixture and stir though (if you want cranberries in the whole mixture, add these in at step 3)
- Pour this half of the mixture into the empty half of the tin and press the whole thing down
- Cover the whole thing with cling film and place into the fridge for at least two hours or until totally set
- Remove from the fridge when set and cut into 20-pieces. With pieces of that size, each bar will be just 90 calories!
I hope you guys enjoy my version of this recipe, you can find the original version in Tom Kerridge’s book or online at BBC Food!
To keep updated with all my gluten free food finds and recipes, follow my new Instagram @glutenfreewithellie