"Currently, there are no tests for gluten sensitivity; however, if someone tests negative for coeliac disease but has clear symptomatic improvement on a gluten-free diet, gluten sensitivity is quite likely."— Dr. Daniel Leffler, director of clinical research, The Celiac Centre at BIDMC
What could beat the characteristic juicy crunch of fresh apples? If you guessed anything other than "the juicy crunch of fresh apples covered in toffee" ... well, you guessed wrong. To concoct this apples, you could make your own toffee or get some at the shop. Since toffee is basically a mixture of sugar and butter, there should be no gluten involved in their manufacture and shop-bought toffee should do just fine. However, if you chose to get some commercially available brand, make sure that it is identified as not containing grains.
Wash apples and remove their stems. Stick wooden skewers into the end of the apple you pulled the stem from. Put the chopped peanuts into a bowl.
Place the toffee bars into the upper piece of the double boiler and water in the lower. Place the double boiler on the stove. Stir the toffee on the upper part until it has a fluid, smooth texture.
Dip the apples
Without removing the double boiler from the stove, grab one of the apples by the skewer and dip it into the melted caramel and cover them thoroughly. Turn them back up for the toffee to minimise dripping and cover the whole apple. Dip the toffee-covered apple in the chopped-peanut bowl. The pieces of peanut should stick to the apple's surface.
Place the apples on a baking sheet and then put it in the fridge. The caramel should set briefly and be ready to enjoy.
- 20 of the funniest online reviews ever
- 14 Biggest lies people tell in online dating sites
- Hilarious things Google thinks you're trying to search for