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Allergen-free recipes and meal ideas! - Page 7

post #121 of 483

Spice Cookies

My son wanted a treat yesterday and didn't like my maple cream cookies (that's okay; more for me) so I used that recipe as a base and made Spice Cookies (snuck a veggie in there that he didn't know about either). He gobbled up most of the batch (almost muffin-y in texture; can't figure out what to do about that).

1 c. pumpkin puree
6 Tbs. coconut oil
1 Tbs. milled flax + 3 Tbs. water (microwaved on high 1 minute)
1 tsp. corn-free vanilla
1 c. light buckwheat flour
1/2 c. sweet potato flour
3/4 tsp. baking soda
1/4 tsp. sea salt
3 Tbs water
2 tsp. ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. date sugar
1/4 c. maple syrup

Mix together. Drop by large Tablespoons on insulated baking sheet. Bake at 350F for 14 minutes.
post #122 of 483
Thread Starter 
Seriously Kathy- you should publish a cookbook! Your recipes always look so yummy (even though I can't try most... yet.) :

You could be making some money from this adventure!!!
post #123 of 483
Menomena, have you tried hemp hearts (seeds)? They can be used to make hemp butter.
post #124 of 483
I don't want to make money off all these people with food allergies/intolerances. I just want to help them. I know how hard it is finding foods that my kids can have. And if I can help just one person, I will be happy! Besides, my recipes aren't stable enough. I am always trying new things and trying to make them better, so I can't stand still long enough to make a cookbook. Today I said to DH, "I'm thinking about how to make chocolate chip cookies..." and he said, "out of what? nothing? sure, you can do that." A vote of confidence!!
post #125 of 483
Thread Starter 
Well, you certainly wouldn't be taking advantage of people. You've put a lot of time and energy into making up new recipes, and those recipes would help a lot of people who didn't have that time. I would certainly pay money for a cookbook that I could actually use!
post #126 of 483
My favorite food right now is sweet potato fries. They are a hit with the whole family. I got the recipe from Kathy's website. Thank you thank you Kathy! It's recipes like this that keep me going. Nice and simple and yummy.

We do safflower oil instead of olive oil and we don't do pepper, just sea salt. I cut them a little thinner and cook them a little shorter and I can get them to sort of crisp up like chips. Wow. Just wow. :
post #127 of 483
The other night I made bacon-wrapped scallops. They were so good. Just brushed them with olive oil and balsamic vinegar. Stuck them on skewers and on the grill, 4 minutes on each side. Yum. Yum. I'm going to make them for the wine and hors d'ouvres party we're going to on Saturday night. Along with some kind of safe finger food for the kiddies (I don't have any ideas for that yet).
post #128 of 483
There is no such thing as safe bacon for us. Even the uncured/non-preservative bacon at the HFS has "spices" in it. Spices = garlic. Boo hoo for us. Those scallops sound delish, though.
post #129 of 483
Thread Starter 
Quote:
Originally Posted by menomena View Post
There is no such thing as safe bacon for us. Even the uncured/non-preservative bacon at the HFS has "spices" in it. Spices = garlic. Boo hoo for us. Those scallops sound delish, though.
I found some "bacon" at the Asian market recently. It really was just thin sliced pork- looked like bacon.... I added a little sea salt, and it tasted pretty good. Not exactly like bacon, but pork-y and crispy anyway. I bet it would work great around the scallops.
post #130 of 483
I go to a local smokehouse. it's just bacon and salt....
post #131 of 483
me=jealous. i need to see if we have a smokehouse around here...
post #132 of 483
I looked again (I have one package left in the freezer). There's sugar and sodium nitrate in mine too (but no spices). And it's sooooooooo good.
post #133 of 483
Quote:
Originally Posted by menomena View Post
There is no such thing as safe bacon for us. Even the uncured/non-preservative bacon at the HFS has "spices" in it. Spices = garlic. Boo hoo for us. Those scallops sound delish, though.
We just bought a pig from an organic pig farm and had the slaughterhouse just slice and package it. No smoking/seasonings/curing at all. It isn't like storebought bacon - but sprinkle some salt on it and it tastes bacon-y!
post #134 of 483
So - you guys have probably all figured this one out already but here goes!

My alternative to "Puppy Chow". (Yes, I know that rice chex is now certified gf)

Pop 1/4 cup organic corn kernels.
Mix your choice of oil(s) with 2/3 cup cocoa + 1/2 tsp (or to taste) stevia powder until it becomes a smooth chocolate sauce.
Discard any unpopped kernels and put the rest into a large paper bag.
Pour the chocolate sauce on top and shake to coat.
Add apx. 2/3 cup (or to taste) powdered sugar and shake to coat.
Enjoy!
post #135 of 483
www.oscarssmokedmeats.com is the smokehouse where I get my bacon (I don't get the deli meat there because it's got dextrose in it, but the bacon is awesome). I just stocked up on my bacon yesterday -- got 10 pounds, and asked them if they shipped outside the local area and they gave me the website. He said a lot of people buy their meats because they're low on additives.
post #136 of 483
I want to have an allergy friendly cake for my nearly 1 year old and was looking at the recipe for wacky cake.

What do people do for GF flour? I don't see any specifically GF flour mixes packaged already, so do people just mix with different ones?

thanks!
post #137 of 483
Well, we're off more than just gluten, so we tend to mix our own flours as a lot of the prepackaged stuff we can't have (dairy, soy, legume, etc).

If that isn't a concern for you, there are a lot of products to help with GF baking.

Bob's Red Mill all-purpose GF baking mix

Bob's Red Mill GF chocolate cake mix

Namaste Chocolate Cake

Namaste Vanilla Cake Mix

HTH!
post #138 of 483
I'll check them out. I guess I prefer to make my own GF flour mix. What works that you find? (we avoid dairy, eggs, nuts).

thanks!
post #139 of 483
I like to do a mix of brown rice and buckwheat. Can you do seeds? A good egg replacer is milled flax seeds mixed with water and then heated to form a gel. 1 tbsp of milled flax seeds to 3 tbsp water for each egg to be replaced...

A basic cake recipe could be:
2 cup GF flours (half and half rice & buckwheat)
1 tsp baking soda
1/2 tsp salt
1/2 cup palm oil shortening
1/2 cup sugar/brown rice syrup/maple syrup
2 Tbsp flax meal (milled flax seeds) + 3 tbsp water, heated and stirred into a gel
3/4 to 1 cup rice milk or other milk sub (e.g. coconut milk) - room temperature
optional: 1 tsp vanilla or other extracts
if you can do chocolate, add 1/4 cup cocoa powder to the flour mixture

mix flours, soda & salt. in a separate bowl, mix shortening & sweetener. add flax gel and vanilla extract. Add flour mixture, stirring until all of the flour is wet. Add milk sub slowly until you reach a "batter" consistency. Bake in two greased round cake pans at 325*F for 15-30 minutes (cake layers will be done when they pull back from sides of pan and spring back to the touch in the middle. you can also do the inserting a toothpick/knife in the middle trick to see if it comes out clean.)

** if you can't do seeds, 1 or 2 bananas can be a nice egg replacer, too.

a quick and easy frosting:
1/2 cup palm oil shortening
1/4 cup milk substitute
1 to 2 tsp vanilla (or other) extract
1 to 2 cups powdered sugar (you can make your own if you are avoiding corn by blending one cup of white sugar with 1 tsp cream of tartar or tapioca starch)
1/4 cup cocoa powder if you want chocolate frosting.

cream shortening, milk sub & flavoring together. (if doing cocoa, add first before sugar) then gradually add powdered sugar until you get your desired frosting consistency. this recipe should be enough for a two layer cake top & sides plus the inside between the cake layers.

does that help?
post #140 of 483
thanks for the recipe!! I will try that. I am scared of giving DS seeds b/c of his peanut allergy (concern over cross-contamination?) so I'll try it with bananas. I think all the other ingredients should be fine for him! I have those flours at home too, so shouldn't need to get any new ingredients! sweet! I will let you know how it turns out. He's never had cocoa but I eat vegan chocolate so it doesn't seem to affect him through BM, so I'll prob. try it with cocoa!

thanks!
melissa
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