This recipe was easy, simple, and delicious!!! Christmas comes once a year, so celebrate with something yummy!
3/4 c sweetened coconut
1/2 c coconut oil, softened
1/4 c organic powdered sugar
1 c dairy free chocolate chips
15 almonds (optional)
Mix first three ingredients together in a bowl and chill for about an hour. It should be hard, but still soft enough to mold. Once chilled form into about fifteen balls. If you want stick an almond into each candy. Melt the chocolate. Cover coconut balls entirely with melted chocolate. Keep in refrigerator until hardened. Enjoy, and treat yourself to more than one!
Last year I decided it would be fine to simply eat some normal fudge. My stomach punished me enough to realize I would have to skip one of my favorite desserts from there on out. In swooped ricemellow creme and saved the day!
Grandma's Fudge Recipe:
1/2 c. butter substitute
4 1/2 c. organic sugar
2 c. almond milk
1 c. ricemellow creme
2 12 oz. packages semi-sweet chocolate chips
1 13 oz. bar German sweet chocolate, grated (optional)
2 t. vanilla
2 c. walnuts, coarsely chopped (optional - I prefer mine without)
Boil almond milk until remaining liquid measures 1 1/3 c. (Note: If you boil down too much, you can simply add more almond milk to get the correct measurement.) Combine butter substitute, sugar, and milk in a large (5 qt.) pot. Cook over medium heat until boiling, stirring occasionally. Boil for 8 minutes. Remove from heat. Add remaining ingredients, except nuts (if using). Beat until well mixed. Add nuts. Pour into greased jelly roll pan or 13x9 in. pan. Cool in fridge for 12 hours, then cut.
Oreo Truffles
1 package of cream cheese
1 package of gluten-free oreo cookies
1-2 packages white and/or semi-sweet chocolate chips
Crush package of oreos in the blender. Add cream cheese and blend until smooth. Roll into 1 inch balls and put in freezer until hardened. Melt chocolate in double boiler (keeping the two kinds separate if you choose to do both). Roll each ball in either white of semi-sweet chocolate. Decorate with colored sugars or opposite kind of chocolate.
For as long as I can remember, we always had hot cocoa after coming in from playing in the snow. We did not even have to ask. Mom always had (and still has) a steady supply of hot chocolate mixes in her cupboards (despite the lack of snow). So was I going to forget about it after we could not find any that did not contain dairy or corn? Ummmm, no. Of course not. Below is a recipe that I enjoy. I used raw honey, which let me tell you is addicting...
Honey Hot Chocolate
1/2 c raw honey
1/2 c unsweetened cocoa powder
1 /2 c water
1 tsp vanilla extract
3-4 c almond milk
Add first three ingredients to a saucepan and mix well. Pour in the milk and vanilla. Over medium high heat stir well until hot.
serves 4 people
Note from Hannah: I like mine better with agave. Use peppermint extract (though you may want to cut the amount in half) for a tasty twist!
I love them so dearly. Cinnamon raisin are the best. You cannot tell they are gluten-free and allergy-friendly. Slather goat cheese, if you can have it, over the top and ... excuse me while I raid our freezer for my remaining bagel. Sammi's Bakery has plenty more products that are especially good if you cannot have yeast. You will have to order online unless you live near Tampa Bay, Florida.
I failed to mention to my friends that the pie was gluten-free and allergy-friendly. I wanted to see if they would notice, which they did not. Seeing as pies are a must at Thanksgiving, here is the recipe:
Apple Pie
double crust pie dough (our favorite mixes here)
1 1/2 c. sugar
1 1/2 t. cinnamon
1/4 t. nutmeg
3/8 t. salt
3 T. tapioca starch or flour
11 c. peeled and sliced apples (I cut half of thick, half thinner)
3 T. butter
Mix together sugar, cinnamon, nutmeg, salt, and flour. Add to sliced apples. Put into deep dish pie pan (with half of the pie crust on the bottom, obviously). Cut the butter and put on top of apples. Add the second half of the pie dough to the top. Crimp the edges of the upper and lower crust together. Cut four small slits in the middle of the top pie crust. Bake at 400 degrees for twenty minutes, then reduce head to 350 and bake for forty more minutes.
Enjoy, and Happy Thanksgiving!
Ingredients: White Rice Flour, Tapioca Flour, Potato Starch, Organic Evaporated Cane Sugar, Sweet Rice Flour, Coconut Flour, Sea Salt, Xanthan Gum
If you can have corn, I actually prefer this mix:
Ingredients: White Rice Flour, Potato Starch, Corn Starch, Guar Gum, Granulated Honey, Salt
When I saw this recipe on Manifest Vegan's blog, I simply had to try it. I love acorn squash. My youngest brother complained the whole time I was making it that I was ruining our dessert, but he even said it was really good. You are supposed to be able to eat this either hot or cold, but I prefer it cold. It takes on a cakey texture.
Chocolate Acorn Squash Custard
filling:
2 acorn squash, halved and seeded
1 c. brown sugar
1/2 c. cocoa powder
1/2 c. sorghum flour
2 t. pumpkin pie spice (or mix together 1 t. cinnamon, 1/2 t. ginger, 1/4 t. allspice, 1/4 t. nutmeg)
2 t. vanilla extract
1 t. salt.
topping:
2/3 c. chopped pecans
1 T. dairy-free margarine
1/4 c. sugar
2 T. sorghum
1/8 t. salt
Preheat oven to 400 degrees. Places squashes, cut sides down, on a foiled cookie sheet (make sure it is the kind with sides). Bake until tender, about 40 minutes.
Scoop roasted acorn squash from its skin and place into food processor. Puree squash in food processor until smooth. Add brown sugar, cocoa powder, sorghum flour, pumpkin pie spice, vanilla extract and sea salt. Pulse, occasionally scraping the sides, until all ingredients are well combined. Spoon mixture into four to five ramekins until the ramekins are about 3/4 of the way full.
Place pecans, margarine, granulated sugar and sorghum flour into the food processor (make sure it is cleaned first!). Pulse until crumbly. Sprinkle topping onto filling and bake custards at 350 degrees for about 45-50 minutes. Enjoy hot or cold.
As I posted a cake mix for you all to enjoy, I might as well share the adapted buttercream icing. Did any of you take the off your cake as a kid so that you could eat it last? Oh, and if you don't have cake, just put the icing between graham crackers (gluten-free, of course). And if you don't have any of those, you can do like Katie has been doing and eat it with a spoon.
Allergy-friendly Buttercream Icing
1/2 c. organic all-vegetable shortning
1/2 c. dairy-free butter
1 t. gluten-free vanilla
4 c. organic powdered sugar
2 T. original rice milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed.
(Note: We found that putting some of this icing in the middle of the Chocolate Thumbprint Cookies was really good.)
So what do you do with no time and no cake mix? I don't know, because we found a brand called Cherrybrook Kitchen that makes allergen-friendly cake mixes. At about seven the night before the party, I was making the mix praying the cupcakes were edible. Guess what? They came out more than edible. They tasted like normal people's food! (I had my mom try it, so I know.)
Note: I added 1/2 c. chocolate chips to the mix to help with the texture.
Ingredients: Potato starch, evaporated cane juice, natural cocoa powder, white rice flour, tapioca starch, granulated brown sugar, baking soda, xanthan gum, sea salt
(You add vegetable oil, water, and gluten-free vanilla.)
My whole family loved this recipe, including my little brother (who happens to not like fish!). I think seafood is growing on him. Hey, I remember when I used to gag on any kind of fish my Mom made. I can recall trying to make my mother promise not to make any more fish, but that never worked out.
This recipe can be made with tilapia, skinless salmon, char, trout, or catfish. We used tilapia, and it turned out wonderful. At the very end of the post is the recipe for the barbecue sauce that we use for the dish. The sauce needs to be made ahead of time so that it has time to cool. I did not get a picture of this delightful meal because I did not have a hamburger bun to eat it with, and it was not the prettiest of dishes. But let me tell you, looks are not everything!
Tilapia Sloppy Joes-
1/2 lb tilapia fillet, cut into 1/3 in dice
coarse salt
1/4 c vegetable oil
1 c diced onion
1 c diced green bell pepper
2 tsp paprika
barbecue sauce (recipe below)
8 gf hamburger buns
softened butter
potato chips
Season the fish with salt and let it sit on the counter. Heat a medium sized saucepan over medium-high heat. When the pan is hot, add the oil, onion, and bell pepper. Saute, stirring often, until onion is soft. This should take about three minutes. Stir in the paprika and saute for one minute. Add the fish and saute for another minute. Then stir in the barbecue sauce, reduce the heat to low, and let it simmer for six to seven minutes. The mixture should be thick. Meanwhile, heat a griddle or cast-iron skillet over medium-high heat. Butter the buns and toast them on the griddle. Fill the buns with the fish mixture and crush some potato chips on the top for some crunch. Serve the Joes while they are hot.
Barbecue Sauce:
2 T vegetable oil
1 c minced onion
2 large garlic cloves, minced
1 tsp fresh thyme leaves
pinch of salt
1 T sugar
2 T water
1 T red wine vinegar
1/2 c clam juice
1 c organic (corn-free) ketchup
1 tsp hot sauce (if you do not have corn allergies, you can use Tabasco sauce)
1 tsp gf, corn-free Worcestershire sauce
white pepper
Heat a medium saucepan over medium-high heat. When the pan is hot, add the first five ingredients, stirring often until the onion is soft, but not brown (about five minutes). Meanwhile, combine the sugar and water in a small skillet over medium-high heat. Cook, swirling, the sugar in the skillet, until the sugar is dissolved and the caramel is dark amber. Add the vinegar and clam juice and boil until the caramel is dissolved. Add the caramel and clam juice mixture to the onion. Add the ketchup, hot sauce, Worcestershire, and white pepper to taste. Bring to a boil, then lower the heat and simmer for twenty minutes. Let cool.
Makes about 1 3/4 cups. Will keep for days in the refrigerator.
This recipe is a great way to use the pesto.. The recipe is adapted from Cooking Light.
One more thing. I accidentally put a 1/4 cup of butter instead of 2 tablespoons. Woops. It still tasted very yummy, though, so if you want, you can add more butter to your dish.
Grilled Chicken Pesto Pasta-
1 3/4 lbs skinless, boneless chicken breast halves
1 tsp salt
3/4 tsp freshly ground black pepper
16 oz gluten-free pasta
2 T butter
3 garlic cloves
1 1/2 c rice milk
3 T almond all-purpose flour
1/2 tsp xanthan gum
1/3 c pesto
3/4 c half-and-half (I melted some butter into dairy-free milk as a substitute)
2 c shredded Parmesan cheese (goats milk, if you can have it)
4 c halved grape tomatoes (optional - I didn't use any)
chopped basil
Spray and heat a grill (we used a George Forman grill) to medium high heat. Sprinkle 1/4 tsp salt and 1/4 tsp pepper over chicken. Place the chicken on the grill for about ten minutes (turn after six minutes). Remove and let it sit for 5 minutes. Cut the chicken into 1/2 in. cubes and keep warm. While the chicken is grilling, cook the pasta. Drain in a colander, but reserve 1/4 c of the liquid in the pot. Heat the butter in a medium saucepan over medium high heat. Add garlic and cook for one minute while stirring. Whisk 1/2 c milk and the flour in a separate bowl. Add mixture to the pan while stirring constantly. Stir in the pesto and slowly add the remaining milk and half-and-half (or half-and-half substitute). Stir constantly with a whisk. Cook for about 8 minutes until the sauce is thickened. Add the reserved water, remaining salt, remaining pepper, and 1 c cheese. Stir until the Parmesan cheese melts. Add the chicken to the pasta, and toss all together in a bowl. Garnish with tomatoes, basil, and 1 c of cheese.
The second reminder that it really is October is my deep desire to stay inside and bake. Especially fall-ish foods. Like caramel popcorn. I made it the first excuse I had. I would have felt sorry for Katie not being able to eat it (how can you make corn-free caramel popcorn?), but then she spilled my story about spicy food and my ears. No matter how many years pass, I think my family will enjoy telling that story and teasing me about it. Despite the fact that three of my siblings (including Katie) were doing it with me, I get blamed because I am the one who gets "hurt". People look at me like I'm from another planet when I tell that story, so I prefer to keep it to myself. Thank you, dear sister, for telling the world.
Anyway, back to autumn and caramel popcorn. My mom has an old cookbook put together by a church she went to a long time ago. The recipe is from there, and luckily I only had to change the butter to dairy-free margarine to make it so that I could eat it. I fed it exclusively to people without food allergies, and they loved it. Note: This recipe is great for a party because it makes so much. You may want to scale it down if baking only for personal enjoyment.
Caramel Popcorn
2 c. packed brown sugar
1 c. dairy-free margarine
1 c. corn syrup
1 t. salt
1 t. vanilla
1 t. baking soda
1 c. peanuts (optional)
In 6 qt. saucepan, mix sugar, margarine, corn syrup, and salt. Stir over medium heat until boiling. Remove from heat, stir in vanilla and baking soda. Put half of popcorn in large container (I use a roaster - you can also use a canner). Mix in half of caramel mixture and half of peanuts (if using). Pour in rest of popcorn and top with remaining caramel and peanuts. Mix all together. Stirring every 15 min., bake in oven at 250 degrees for 1 hr. Make sure to scrape bottom of the pan when stirring. Spread on cookie sheets (or paper towels) to cool. Break apart clumps and store in airtight container.
Poor, poor Hannah cannot have spicy foods. Let me tell you why she cannot have spicy foods.
Every year, the siblings go Christmas shopping. It was a tradition (sadly it won't be this year because of our allergies) to eat lunch at Taco Bell. Our favorite part?-seeing how many of the "fire" sauces we could gulp down without drinking anything. We were pretty good at it too, and by the time we were done, our mouths and throats were burning. But, hey, we liked and we had a lot of fun. It was even funny to see other people's faces as we grabbed handfuls and handfuls of hot sauce packets after we ordered.
Our family loves spicy. My second oldest sister was the first to introduce us to real spicy food, and we have been addicted ever since. Valentino sauce and Sriracha are must-haves in our house.
But anyway, Hannah started feeling a burning in her ears whenever she ate anything spicy. We started having to leave out any spicy ingredient when we made meals. Finally she found out that at Taco Bell, she must have sneezed or something like that while eating hot sauce. Therefore, it probably ended up in her ear canalt. Like I said, poor Hannah!
She is a little better now, but we still have to leave out most of our hot spices. So, unfortunately she can not have this soup I made.
Bonus: My parents loved this soup!
I got this recipe of of glutenfreegoddess's blog, but a made some tiny changes to it-
Spicy Mexican Black Bean Soup:
2 T extra virgin olive oil
1 medium diced sweet onion
4 minced garlic cloves
1 to 2 T gf chipotle chile, seeded and chopped, or roasted chile
1 tsp ground cumin
1 tsp dried oregano
2 15 oz cans black beans, drained
3 c gf chicken stock or canned low-sodium broth
3/4 lb smoky cooked sausage (andouille, kielbasa, etc.)
3 T fresh lime juice
1/4 c chopped fresh cilantro
1/4 tsp salt
1/8 - 1/4 tsp pepper
Heat the olive oil in a medium saucepan over medium high heat. When it is shimmering add the onion and cook until it is soft, about 3 minutes. Add garlic, chile, cumin, and oregano. Stir until the mixture is fragrant, about 2 minutes. Mash the black beans (you don't have to if you don't want to) in a separate bowl. Combine with the chicken stock and add to saucepan. Simmer, partially covered, for about 15 minutes. Heat sausage over a skillet until brown. Add to beans. Stir in lime juice, cilantro, salt, and pepper. Garnish with sour cream, avocado, lime wedges, cilantro, hot sauce, etc.
Thank you glutenfreegoddess!
I was at the store the other day picking up organic milk for the family for whom I work. The particular store I was in lumps all their milks together. One long row of every normal, organic, and dairy-free milk. I quickly scanned the aisle as I looked for organic whole milk. Gross-looking chocolate milk, rice milk, soymilk...
*GASP*
Could you hear that? You probably thought I was an idiot, but right then I didn't care. Dark chocolate whoops any other chocolate's butt. Put it in almond milk? Hmmm... I think my sister and I finally found a "milk" we can agree upon.
Note: I found out later that it was as amazing as it looked. Unfortunately, my mom and brother thought it was good, too. We'll definitely be getting some more.
Mediterranean Pepper Salad:
1/4 c. red wine vinegar
1/4 c. cold water
1/ T. kosher salt
2 tsp. sugar
1/2 red onion (less if using a big onion)
3 bell peppers red, orange, or yellow (we used one of each)
1 kirby cucumber
1/4 lb. firm sheep's milk feta cheese
1/4 to 1/2 c. pitted kalmata olives
1 c. grape tomatoes
1/4 c. olive oil
salt and pepper to taste
Stir together the red wine vinegar, water, kosher salt, and sugar in a small bowl until the salt and sugar have dissolved. Dice the red onion into 1/2 in. cubes. Add it to the vinegar mixture and set aside.
Core and seed the bell peppers, and chop them into 1/2 in. pieces. Cut the cucumber and feta into similarly-sized chunks. Put the peppers, cucumber, feta, olives, and grape tomatoes into a large bowl.
By now, the onions will have lightly pickled. Drain them (but don't throw out the vinegar mixture) and add to the other vegetables in the large bowl. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly. Serve immediately, or let the flavors muddle together in the fridge for a couple of hours.
When I told Mom about it, she laughed and put her hands in the air. "Hey, its true!" Oh goodness, I love my mother. If not for her, I would probably hate everything but ketchup and sweets.
Here is a recipe we've had for a while. We changed it to be allergy friendly. It is adapted from Cooking Light.
Penne with Corn, Roasted Poblanos, Avocados,
and Tomato
2 poblano peppers
2 red bell peppers
2 shucked corn (can be left out)
2 T fresh lime juice
1 T extra virgin olive oil
1 tsp salt
1/2 teaspoon freshly ground black pepper
1/2 tsp ground cumin
1 garlic clove, minced
4 c hot cooked gluten free penne (this is about 8 oz uncooked pasta)
1 to 2 c halved grape tomatoes (depends on how much you like tomatoes)
1 c finely chopped onion
1/4 c chopped fresh cilantro
1 chopped peeled avocado
3/4 c (3 0z) sheep's milk feta
Preheat broiler. Cut the poblanos and pepper in half lengthwise, discarding the seeds and membranes. Set the halves with their skin sides up on a baking sheet lined with aluminum foil. Flatten them with your hand. Place the corn on the baking sheet. Broil in the oven for about 18 minutes or until the peppers are blackened and the corn is slightly brownish. Make sure you turn the corn occasionally in the oven. Place the peppers in a Ziploc plastic bag and seal. Set aside for 10 minutes. Peel the peppers and coarsely chop them up. Shave the kernels from the ears of corn.
Combine the lime juice, olive oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and all of the remaining ingredients except for the feta. Toss. Garnish with the feta.
This dish makes 8 servings (serving size is 1 c pasta)
We're not done! This pasta can be served with a little chopped roasted chicken breast (toss to make it an entree), or you can add some grilled fish like we did. Oh gosh, this fish was divine. I could eat fish EVERY single day of my life! Here's the recipe:
Fresh Lime Tilapia Fillets:
1/4 tsp salt
1/4 tsp cumin
1/8 tsp cayenne
2 tsp olive oil
2-4 cloves of garlic, minced
1/4 c water
3 T fresh lime juice
1/2 tsp cumin
1/4 tsp salt
1 tsp olive oil
Coat the tilapia fillets with the first three ingredients and coat with cooking spray. Heat 2 tsp olive oil in a skillet over medium-high heat. Saute the garlic, thinly sliced. Stir in water, lime juice, cumin, and salt. Simmer for one minute and set aside. Heat 1 tsp oil over medium-high heat. Cook the tilapia for two minutes on each side. Spoon the lime mixture over the fish and cook until done.
Also great in a salad or by itself.
The recipe is adapted from the All You magazine (Feb. 2005). My mom made an eggplant parmesan full of breading and normal cheese, and everyone thought the one I had made for Katie and I tasted better. Supposedly now is the season for eggplant (our garden proves that), so go find some!
Eggplant Parmesan:
1 (1.5 lb.) eggplant
1 1/2 c.sheep's milk parmesan cheese (or vegan substitute)
1 3/4c. shredded Daiya mozzerella
2 c. spaghetti sauce
1 box cooked gluten-free spaghetti
Preheat oven to 375°. Peel eggplant, if desired, and cut into 1/4-inch-thick slices. Arrange half of the eggplant slices in a lightly greased 11-by-7-inch baking dish that's 1 1/2 inches deep. Layer 1/2 cup of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat.
Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup parmesan, and bake for 5 more minutes or until cheese melts. Serve over spaghetti.
Lamb and golden raisins are both absolutely heavenly, and just the thought of both together is making my mouth water...
Lamb Meatballs:
1# ground lamb
1/4 cup golden raisins, chopped
1/4 tsp. cinnamon
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup breadcrumbs (you can use ground gf oats, orgran's all-purpose gf rice crumbs, or just crushed gf rice cakes)
1 large beaten egg (or egg substitute)
1 bunch scallions (white and green parts), sliced
Mix all ingredients together and shape into golf ball sized meatballs. Place on a foil-lined baking sheet. Broil, turning halfway, until cooked through, 6 to 8 minutes total. Serves 4.
adapted from RealSimple magazine
Notice how I wrote that last sentence in past tense? That night I found a recipe on Manifest Vegan's blog for a giant donut. Oh my! It only needed a slight amount of tweaking for us to make them. I dreamt of donuts all night and got up early enough - on a Saturday morning, no less! - to make them for breakfast.
I decided to make them into donut "holes". And then my mom suggested making an apple-cider glaze. The result a nice sweet outside with a cakey inside.
Apple Cider Glazed Donut Holes:
Cake:
3/4 cup sorghum flour
3/4 cup potato starch
1/2 tapioca flour
1/2 cup white rice flour
1 1/2 tsp xanthan gum (or guar gum)
2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/3 cup canola oil
2 tsp vanilla extract
1 cup original or vanilla almond milk
2 tbsp apple cider vinegar
2-3 tsp cinnamon
Glaze:
3 c. powdered sugar (organic powdered sugar is corn-free)
4-6 T. apple cider
Preheat oven to 325 °F. Lightly grease two mini muffin tins.
In a bowl, mix together sorghum flour, potato starch, tapioca flour, rice flour, xanthan gum, baking powder and salt. In a large mixing bowl, combine oil, vanilla and sugar.
Add flour mixture to sugar and oil gradually, alternating with the almond milk until all ingredients have been used. Your batter will be sticky. Add vinegar, one tablespoon at a time. Fold in cinnamon.
Scoop batter into mini muffin tins, trying to keep batter in a round lump (a scoop for cookies works very well), filling half way.
Bake for 10-15 minutes (we averaged twelve minutes), until toothpick inserted in the middle comes out clean.
While the donuts are cooling, mix powdered sugar and apple cider together to form glaze. Make sure glaze it not too runny.
Roll each donut hole in the icing, covering it completely. After glaze has dried a bit, drizzle a little more on the top.
Eat and enjoy, preferably with some hot apple cider.
Finding condiments that are corn-free, dairy-free, and gluten-free really has not been all that difficult for us, though we have to read EVERY single ingredient. My mother found most of these foods at Wegman's and Whole Foods. Hopefully this will help you all!
Wegman's Organic Tomato Ketchup...of course I was not about to give up my ketchup!! Ingredients: Organic Tomato Puree, Organic Sugar, Organic White Vinegar, Salt, Organic Onion Powder, Organic Spices
We also use Whole Food's 365 Tomato Ketchup. Ingredients: Tomato Puree, Evaporated Cane Juice, White Vinegar, Salt, Onion Powder, Spices (Produced in a facility that also processes peanuts, milk, eggs, fish, wheat and soy)For barbecue sauce we use Charley Biggs' All Natural Sweet Bourbon Barbecue Grilling and Dipping Sauce. Unfortunately, I don't have a picture for it. Ingredients: Tomato Puree (Water, Tomato Paste, Concentrated Tomatoes), Molasses, Sugar, Cider Vinegar, Worcestershire Sauce, Water, Vinegar, Molasses, Sea Salt, Garlic, Brown Sugar, Tamarind, Spice Extract), Sea Salt, Bourbon, Horseradish, Garlic (dry), Onion (dry), Spices.
Whole Food's has a 365 Organic Dijon Mustard that tastes pretty good too. Ingredients: Organic Apple Cider Vinegar, Water, Organic Mustard Seed, Salt, Organic Spices (Good manufacturing practices used to segregate ingredients in a facility that also processes egg ingredients)We also use the 365 Organic Yellow Mustard (no pic for this one either). Ingredients: Organic Apple Cider Vinegar, Water, Organic Mustard Seed, Salt, Organic Turmeric, Organic Paprika, Organic Spices (Good manufacturing practices used to segregate ingredients in a facility that also processes egg ingredients)
For soy sauce we buy the San-J Organic Tamari Wheat Free Soy Sauce. Ingredients: Water, Organic Soybeans, Salt, Organic Alcohol
As far as salad dressings go, the one I love to use is the Drew's Roasted Garlic and Peppercorn Dressing & Quick Marinade found at Whole Foods. Ingredients: Expeller Pressed Canola Oil, Cider Vinegar, Water, Slow Roasted Garlic, Dijon Mustard (Water, Mustard Seed, Distilled Vinegar, Sea Salt, White Wine, Turmeric, Spices), Balsamic Vinegar, Black Peppercorns, Citric Acid, Sea Salt, Basil, Oregano, Xanthan Gum. Citric acid is a corn product, but we decide to use it because: 1. I don't have the type of allergy with which I react to a little bit of what I can't have, 2. its one of the last ingredients, so the dressing can't have that much corn, 3. who cares? :) Fit and Active has a Light Balsamic Vinaigrette that I found at Aldi's. Ingredients: Water, Balsamic Vinegar (contains sulfites), soybean oil, sugar, distilled vinegar, salt, contains less than 2% extra virgin olive oil, garlic, spice, onion, mustard flour, xanthan gum, red bell pepper, potassium sorbate and calcium disodium edta (as preservatives)
This was one of the first things I made after I found out about my allergies. They were super easy to make, and I think they definitely scored a five-star rating with me. Another bonus is that the non-allergy people (I think that's how I am going to refer to them) in our family enjoyed them too! Special thanks to our friend Mrs. Malone and the Living Without magazine for these addicting (and I mean addicting), delicous chocolate cookies that are "chewy like a brownie with a delightful fudgy center." Seriously, the fact that it is so chocolate-y and fudgy should be enough to make you hurry to start whipping up a batch.
(NOTE: The original recipe calls for a gluten-free all-purpose flour mix, but I prefer to create my own blend instead of buy it. I have added this in the recipe.)
Gluten-Free, Dairy-Free, Egg-Free Chocolate Thumb Print Cookies:
1/2 c. brown rice flour
1/2 c. of white rice flour
1/4 c. of tapioca flour
1/2 c. unsweetened cocoa powder
1/2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/3 c. canola oil
1/2 c. plain-flavored rice, almond, or hemp milk
2 tsp. pure vanilla extract
2/3 c. sugar
1/2 c. gluten-free, dairy-free semi-sweet chocolate chips
Preheat your oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Combine flours, cocoa powder, xanthan gum, baking soda, and cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
Combine the canola oil and rice milk together using an electric mixer set on medium speed. Add the vanilla extract and sugar, and mix well.
Add the dry ingredients to wet and mix on low speed, making sure to scrape the sides of the bowl.
Scoop out the dough by heaping teaspoonfuls and plance on prepared cookie sheets, 12 per sheets. Wet hands with a little water and roll dough into balls.
Bake in preheated oven on center rack for 5 minutes.
Put chocolate chips in a microwave-safe dish and melt, checking every 15 seconds to stir.
Remove cookies from oven. Wet your thumb slightly with cool water and, working quickly, make thumb print marks in the center of each cookies. Fill thumb prints with 1/4 tsp. melted chocolate. Or, if you like, putting raspberry or strawberry jam in the middle taste great also.
Return cookies to oven and bake an additional 5-10 minutes.
Let the cookies cool 5 minutes on cookie sheets before transferring to a wire rack.
makes 24 2-in. cookies
This recipe was created by Cybele Pascal, author of The Allergen-free Baker Handbook, and it was published in the December/January 2009 issue of the Living Without magazine.
One of the dearest families I know is the one I work for. I love taking care of their three little ones and helping around the house. So you can imagine how thrilled I was when they invited my family over a few Sundays back.
Having taken on the task of fitting all of us in their little house, we could not expect them to provide all of dinner that night, let alone make something allergy-friendly for Katie and I (though she did provide us a yummy dessert of frozen coconut milk yogurt - yummm!). As I prepared to make oriental coleslaw for the family, I remembered it had ramen noodles in it. I would have been a bit crushed if our experiment with an allergy-friendly version hadn't turned out so well. The rice vermicelli is also known as thin rice noodles. Thai kitchen was the brand we used.
Oriental Coleslaw
1/2 T. butter or butter substitute
1/2 c. rice vermicelli, crushed into small pieces
1/2 c. slivered almonds, toasted
1 pkg. broccoli slaw
Dressing:
1 1/2 T. sesame oil
2 T. rice vinegar
2 T. sugar
2 T. canola oil
1/2 T. honey
1 T. gluten-free soy sauce
1/2 t. pepper
1/4 t. salt
1/2 T. sesame oil (for sprinkling over top at end)
Mix up all ingredients for dressing, set aside. In a saucepan, melt butter then add vermicelli. Cook until noodles are light brown. Mix noodles, broccoli slaw, and slivered almonds. Toss with dressing. Sprinkle remaining 1/2 T. sesame oil over top. Refrigerate for a few hours or overnight before serving.
Here goes our first recipe for this blog!!!
While I was making these pancakes based off Gluten-Free Girl's recipe, my oldest brother and his wife announced that they were going to have a baby!! Our family is so excited and cannot wait until their little girl/boy is born. We spent the rest of the day talking about various baby-related subjects. Anyway, every Sunday our family cooks up a batch of pancakes or waffles. I love love love pancakes, and I always enjoyed the leftovers for Monday's breakfast. So when I realized I could not eat the pancakes with the chocolate chips and bananas or the apples that my family was eating, I was determined to make gluten-free pancakes.
I enjoyed these pancakes, and I hope you do too!
Banana-Oatmeal Pancakes
1/4 c. white rice flour
1/4 c. brown rice flour
1/2 c. oat flour (just grind GF rolled or steel cut oats in a coffee grinder or food processor)
2 eggs/egg replacer
1 3/4 c. gluten free cooked oats
1/2 - 3/4 c. almond milk/ rice milk/ coconut milk
2 tsp. organic brown sugar
1/2 to 1 banana
2 tsp. baking powder (make sure it is corn free)
1/4 tsp. kosher salt
1 tsp. vanilla extract
Mix the flours, baking powder and kosher salt in a bowl and set aside.
In a separate bowl stir together the cooked oats and milk.
Combine the eggs/egg replacer and oatmeal-milk mixture with the flour. Add in vanilla, mashed banana, and brown sugar. If you think it needs to be sweeter add more vanilla or brown sugar. I suppose you could even add cinnamon for some spice if you want.
Using a 1/2 cup measurer pour pancake batter onto a griddle or pan on the stove. If your going to do a pan, you might want to spray it with cooking spray. I dropped a couple of chocolate chips on the top of some of them and even added some chopped dates. Let them sit until the top starts to bubble, then flip them. Make sure they are completely done before serving them.
Enjoy!
Hello and welcome to Bon Allergy. My sister and I have created this blog in an attempt to help all of you out there with food allergies. We are not expert chefs who can come up with recipes on a dime, but we can cook and tell if something tastes good. It takes a lot of time and effort to find allergy-free products and recipes that taste normal enough to serve for dinner. Our goal is to make your job easier (and have fun along the way).
Let us introduce ourselves.
This is my sister Katie and I (Hannah) with our youngest adorable niece. Although we are the best of friends, the two of us have very different personalities. I am the crazy adventurous one who adores sports and can talk your ear off. Katie is the one in the cute clothes drawing pictures and being really sweet, and she prefers not to be dirty. But we have rubbed off on each other - she does love softball, and I love girlie movies. We have always shared whatever we had (including a room), and now we have food allergies in common.
A few years back, after an injury, I became really sick. It took a while before I discovered I had food allergies. Later I found out that I had nerve problems that affect my stomach, and my body has a hard time digesting certain foods. I am allergic to milk and eggs (oh, and cranberries, which is very random). I get really sick if I have either of those. I can be a little more liberal with the other foods I cannot eat due to digestion problems, which are gluten, soy, and certain fruits. Sugar also bothers my stomach; but, hey, it's a lot harder to completely give up than you think.
When I first discovered I couldn't eat milk or eggs, I practically went into a food depression, eating mostly meat and raw fruits and veggies. My first attempt to make gluten-free dessert ended up being a bunch of cookie crumbs, and the vegan brownies I made tasted, well, vegan. It took me a while to stop being lazy and get my butt into the kitchen to experiment (and I still didn't do it very often). When my sister found out she had allergies, however, it took her a total of a few days to create something fabulous. I told you she was different from me.
Katie found out earlier this year that she has a vascular disease. One of the ways of combating that problem without medication was to find out what she was allergic to and stay away from them. Her list of foods she cannot eat is quite extensive, including gluten, dairy, corn, peanuts, and yeast.
We usually make food both of us can eat together, as we already share some of the same restrictions. Correction - Katie makes food that both of us can eat. I give her tips and ideas, but usually she is the one searching for a recipe to make or base ours off of. I also often don't get home from work until late, so I'm not home to help.
That is our story. The moral of it is we have allergies, Katie is amazing, and we hope you enjoy the information and recipes we provide. For your convenience, we will be labeling each recipe for quick reference. We will put which of the major allergy foods (minus fish/shellfish) the dish is free of. We will also add yeast-free and sugar-free to our labels.
