Egg, dairy, gluten and nut free peppermint thins

Egg, dairy, gluten and nut free peppermint thins

We usually make these Egg, dairy, gluten and nut free peppermint thins as part of our Christmas presents to teachers as I think they are a really lovely gift….you really wouldn’t know it was an ‘adapted-for-allergies’ version!  My 9 year old has always loved making wee presents for her extended family so she asked if we could make these for her Grandparents the other day.  I had a ton of requests for the recipe after I shared a pic on Instagram, so here goes!  We hope you all love them too 🙂

egg, dairy, nut and gluten free peppermint thins

Egg, dairy, gluten and nut free peppermint thins

Egg, dairy, gluten and nut free peppermint thins
Yields 30
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Prep Time
1 hr
Prep Time
1 hr
117 calories
22 g
0 g
3 g
1 g
2 g
26 g
1 g
21 g
0 g
0 g
Nutrition Facts
Serving Size
26g
Yields
30
Amount Per Serving
Calories 117
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
3%
Sugars 21g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 450g gluten free icing sugar (approx., you may need slightly more)
  2. 1/2 tin sweetened condensed coconut milk
  3. about 5 drops peppermint essence
  4. 3 drops green food colouring
  5. 1 packet dairy free dipping chocolate (I used the Home Brand one as it doesn't need tempering)
Instructions
  1. 1. Sieve the icing sugar into a large mixing bowl.
  2. 2. Add the essence, colouring and condensed milk and knead until smooth. If it is really sticky, add some more icing sugar.
  3. 3. Roll the mixture out on a board dusted with icing sugar. We roll ours to about 6mm thickness.
  4. 4. Cut out circles and lay them on sheets of baking paper or silicon mats.
  5. 5. Leave to dry overnight, turning once.
  6. 6. The next day, they should be dry enough to hold and dip in chocolate. If not, leave to dry for a few hours longer.
  7. 7. Melt the chocolate gently in a double boiler or microwave.
  8. 8. Dip half the peppermint neatly in the melted chocolate then lay back on the baking paper until set.
beta
calories
117
fat
3g
protein
1g
carbs
22g
more
Fun With Allergy Kids http://allergykids.co.nz/
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Comments

  1. Leave a Reply

    Jenna
    January 29, 2017

    Yum. I’ve heard that condensed coconut milk exists but haven’t found any in the shops yet. Where did you source yours?

    • Leave a Reply

      admin
      February 26, 2017

      Hi, where abouts are you located??

    • Leave a Reply

      Nina
      February 25, 2018

      Hi Jenna
      My Eden
      Bulk foods behind Wendy’s on Dominion rd

  2. Leave a Reply

    Nina
    February 25, 2018

    Jenna sorry Mt Eden
    Is the area in Auckland
    $3.50 per tin

    • Leave a Reply

      admin
      February 25, 2018

      Ok, I’m in Christchurch but all the Bin Inns have them here…do you have them there? And yes I pay about that per tin. There are a couple of places that sell them online if you don’t have any luck.

      • Leave a Reply

        Nina
        February 26, 2018

        Loving your recipes you have truely inspired me to bake again it’s been a while got stuck in a rut and did my usual hospital recipe muffins for my master 4.
        But you have opened up my creative side again
        So thank you!
        P.s is sunrise really dairy free?
        My son is ana to egg cows milk and nuts

        • Leave a Reply

          admin
          March 5, 2018

          Awww thank you! And yes to Sunrise being dairy free 🙂

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