Bella is my oldest daughter, she is 9 years old (turning 10 soon). This week she wanted to put one of her recipes on the blog, so this week is a feature post by Bella. She is also required to live a gluten free life.
We should have learnt from what I went through, however, we didn’t. She was suffering from migraines, stomach pains, skin rashes, swelling in her mouth/throat and always had gastro-like illnesses, so under the guidance of our Pediatrician she went gluten free. It wasn’t until we noticed the fast improvements in her health, and also attitude, that we had her tested for Coeliacs Disease. Her results were identical to mine – gluten intolerant IBS. She is also like myself (and many others) a carrier of both genes, as she had been on a gluten free diet for over a year other markers for Coeliacs Disease were negative. No surprise there.
She is happy, healthy and thriving on living a gluten free life. Similar to me, she can find it hard in social situations. She thinks it’s particularly difficult when your at a party and you can’t eat the foods you want too. On the other hand, she sometimes loves it, as of course she gets her own special food to take to parties (made by me, of course, or brought for her).
We are blessed to be surrounded by a lot of accommodating friends and family. Even her class mates at school make that special effort. When friends hand out cupcakes, lollies and chocolates for their birthdays and other special events, they give Bella stationery or other non-food items. It’s really sweet.
This recipe is a recipe that she used to love before she was gluten free, and she patiently sat down and worked out how to adapt it. Being a foodie mum, it’s a proud moment.
Bella makes this mud pie with my assistance, as she needs help around the hot components of making this pie. It’s chocolate, sweet and messy. A kids dream snack. A note to parents you may want them to use plates or eat outside. It’s great for when others are coming over or to take places. So without going on too much. Here is:
Bella’s Mud Pie
- 175g unsalted butter
- ½ cup raw caster sugar
- 1 Tablespoon cacao
- ½ cup sultanas (we use organic sultanas but use what you have in your pantry)
- 125g gluten free plain biscuits (we used Freelicious Tea Biscuits, as the box is 125g)
- 1 block gluten free milk OR dark chocolate (we use either Black & Green's 70% cocoa or Black & Green's milk chocolate)
- 2 Tablespoons gluten free chocolate sprinkles (we used dark chocolate)
- Line a small pie dish with al-foil.
- Put biscuits into a zip lock bag and using the back of a measuring cup bash the biscuits til they are crushed til they look like breadcrumbs with some chunky pieces in it.
- Melt butter in a small saucepan (over a low heat).
- Add cacao and sugar and stir gently til the sugar starts to melt (doesn't have to fully melt, and don't burn it).
- Add sultanas and crushed biscuits then carefully mix til all of the liquid is combined.
- Tip the mixture into the lined pie dish and using the back of the spoon crush it down.
- Cover with more al-foil and leave in the fridge for 2 hours.
- After 2 hours, melt the chocolate in a bowl over a saucepan filled with water.
- Pour the melted chocolate all over the biscuit base. Use a mixing spoon to spread it to the edges.
- Lastly dust the top with the chocolate sprinkles.
- Wait to the chocolate sets to eat. You can put it back in the fridge to set or leave it out.
- Cut into desired pieces, and enjoy.
If you prefer you can use cup cake patty tins lined with cup cake papers so that you have individual serving sized pieces. For our pictures on this post, we used dark chocolate, which is rich but the bitterness cuts down on the sweetness. Bella’s younger sister, Char, prefers this mud pie with milk chocolate….it doesn’t stop her from eating it when we make it with dark chocolate though.