Family,  Lifestyle

Gluten & Milk Free Chocolate Twists

It’s no secret we love baking in our house, especially at the weekend when we are stuck for an activity to do. Unfortunately this weekend Charlie was struck down with a sickness bug so we were housebound. Amelie and myself decided to see what ingredients we had in the cupboard and put our creative chef hats on. We came up with Chocolate Twists, but with a difference – a gluten and milk free version.


* Genuis Puff Pastry (Gluten, Wheat & Milk Free)
* Nature’s Store Hazelnut & Cocoa Spread
* Gluten Free Flour
* Baking Tray
* Rolling Pin
* Greaseproof Paper


Before getting stuck in to making your twists you’ll need to pre-heat the oven to 200 degrees if you have an electric fan oven and line a baking tray with greaseproof paper.

The only pastry we had in was a puff pastry so we decided to roll with it and make it work. Amelie sprinkled some gluten free flour onto the counter and unwrapped the already prepared pastry.

We rolled the pastry out and split it into sections just to make it a little easier for Amelie to navigate. Once this had been rolled we scooped a big spoonful of hazelnut spread out and spread it onto the pastry. If you are gluten/dairy intolerant and miss Nutella you need to try Nature’s Store spread, it is absolutely scrumptious and in my opinion better than Nutella.

Once the spread was evenly covering the pastry you need to fold it in half, then cut into strips. Once you have done this, gently twist the chocolatey strips so they look like twirls. This is obviously going to be tricky but we like the homemade look in our house so it doesn’t have to be perfect.

Place on a baking tray and pop in the oven for around 20 minutes, we did check on our twists regularly to make sure they didn’t burn. The finished twists were amazing and tasted so delicious, if I had icing sugar I would have sprinkled them with that to finish off the look.

We will certainly be making these again perhaps with the already made free from pastry sheets as the results would be much better. But we worked with what we had and they turned out great.


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