ARCHIVES- Recipes
Eat Freely with Cybele- a YouTube channel allergy free cyber cooking show sponsored by Enjoy Life!
This new e-cooking show teaches viewers how to cook allergy free- this is definitely worth checking out!!
Cybele has out done herself! The latest yummy- Chicken Tenders. I made these for my family- FANTASTIC!!!
http://www.youtube.com/user/EatFreelyCybele
Cybele has out done herself! The latest yummy- Chicken Tenders. I made these for my family- FANTASTIC!!!
http://www.youtube.com/user/EatFreelyCybele
The Food Allergy Mama is Teaming up with Martha!
Kelly Rudniki, the Food Allergy Mama, will now be a regularly contributing blogger on Martha Stewart's' Whole Living site. Check her out!
From Living Without Magazine
Gluten-Free, Dairy-Free, Egg-Free Peach Cobbler Serves 9
This old-time favorite is made new again, free of gluten, dairy and egg. Since summer-ripe fresh peaches aren't yet in season, use canned peaches for luscious fruit flavor. Serve warm or at room temperature.
Click here for step-by-step directions.
This old-time favorite is made new again, free of gluten, dairy and egg. Since summer-ripe fresh peaches aren't yet in season, use canned peaches for luscious fruit flavor. Serve warm or at room temperature.
Click here for step-by-step directions.
FACST web review Jason’s Deli May 2011
We are really trying to feed America healthy food.
– Rusty Coco, Co-owner, Jason’s Deli
“Healthy food” is a loaded phrase for parents of children with food allergies. What’s healthy for some, can be lethal for others. The need for absolute safety makes eating out feel like a contract negotiation: Can you leave out this ingredient? Can you wear fresh gloves? Can you clean the grill prior to cooking? Can you substitute something for French Fries? … The question/answer exchange can get very lengthy and detailed. But, Jason’s Deli has taken a lot of the guesswork out of eating out for those with food allergies.
Before You Go
A pre-dining visit to their website, www.jasonsdeli.com demonstrates another reason why Parents magazine just voted Jason’s the “Best Restaurant in America.” The colorful, interactive site includes a video of Randy Coco discussing their philosophy and the best ingredient listings I have seen. For anyone with multiple food allergies or other dietary restrictions, these detailed lists can’t be beat. At a glance, you can see which foods contain which allergens, including the usual: milk, egg, soy, peanut, tree nuts (thankfully distinguished!), shellfish, wheat, gluten, and MSG and colors.
I highly recommend previewing the menu prior to visiting the restaurant and that you go at an off-peak time. This will ensure that you will be able to ask the staff for ingredient lists (we all know how often those change), substitutions, fresh gloves and a clean grill, if necessary. Jason’s Deli staff are trained to place a clean sandwich wrapper underneath each item, especially if a customer requests a gluten-free item, for example.
The Menu
The “Just Right” Kid’s Menu features the usual favorites, including several organic options served with juice instead of soda. Although many of these are not allergy-free, their French bread and tortillas are dairy-free – substitutions are made at no extra cost. In addition, their deli meats are nitrite, dairy and/or gluten-free. Many of their chips are free of some of the typical allergens. In addition, Junior meals (12 and under) include several organic items and a Junior Salad bar meal with numerous gluten-free items. (By the way, the salad bar is famous for a reason; if you go, don’t miss it!)
But, Wait …
Now, before you get too excited and start thinking, “This is the break I have been waiting for,” there is a caveat: Jason’s Deli menu includes a disclaimer:
… all of our foods are prepared in a common kitchen and … Jason’s Deli cannot guarantee that cross-contact with other gluten-containing products will not occur … Our gluten-free offerings are designed for those with minor gluten sensitivities …
So … it’s probably not 100% safe for anyone allergic to gluten, and I’m wagering the same is true for other food allergens, but you have got a lot more choices and upfront information here than with most restaurants. Plus, I can attest to the menu’s validity from my personal experience taking my multiple allergy son to the Kansas City, North location. He loves the food and the choices; I love that everyone eats healthy here and I’m not preparing it. Sure, he can’t have the “free” ice cream, but having more than one bread and meat choice is a treat for him. Plus, after re-reading the menu, I realized he can probably have the granola. Put that on a fresh fruit cup (probably organic, and always non-artificial) and you’ve got a fruit parfait dessert! We’ll take it … just as soon as you check the granola ingredients package, please.
Jason’s Deli
1690 NW Chipman Road
Lee’s Summit, MO 64081
816-246-6400
www.jasonsdeli.com
Price ranges: $3-8 per item; a family of four can eat here for about $25, depending upon entrée selections.
Submitted by: Kathy Stump of Parkville, MO. Her son is anaphylactic to: dairy, eggs, nuts and lima beans.
#
We are really trying to feed America healthy food.
– Rusty Coco, Co-owner, Jason’s Deli
“Healthy food” is a loaded phrase for parents of children with food allergies. What’s healthy for some, can be lethal for others. The need for absolute safety makes eating out feel like a contract negotiation: Can you leave out this ingredient? Can you wear fresh gloves? Can you clean the grill prior to cooking? Can you substitute something for French Fries? … The question/answer exchange can get very lengthy and detailed. But, Jason’s Deli has taken a lot of the guesswork out of eating out for those with food allergies.
Before You Go
A pre-dining visit to their website, www.jasonsdeli.com demonstrates another reason why Parents magazine just voted Jason’s the “Best Restaurant in America.” The colorful, interactive site includes a video of Randy Coco discussing their philosophy and the best ingredient listings I have seen. For anyone with multiple food allergies or other dietary restrictions, these detailed lists can’t be beat. At a glance, you can see which foods contain which allergens, including the usual: milk, egg, soy, peanut, tree nuts (thankfully distinguished!), shellfish, wheat, gluten, and MSG and colors.
I highly recommend previewing the menu prior to visiting the restaurant and that you go at an off-peak time. This will ensure that you will be able to ask the staff for ingredient lists (we all know how often those change), substitutions, fresh gloves and a clean grill, if necessary. Jason’s Deli staff are trained to place a clean sandwich wrapper underneath each item, especially if a customer requests a gluten-free item, for example.
The Menu
The “Just Right” Kid’s Menu features the usual favorites, including several organic options served with juice instead of soda. Although many of these are not allergy-free, their French bread and tortillas are dairy-free – substitutions are made at no extra cost. In addition, their deli meats are nitrite, dairy and/or gluten-free. Many of their chips are free of some of the typical allergens. In addition, Junior meals (12 and under) include several organic items and a Junior Salad bar meal with numerous gluten-free items. (By the way, the salad bar is famous for a reason; if you go, don’t miss it!)
But, Wait …
Now, before you get too excited and start thinking, “This is the break I have been waiting for,” there is a caveat: Jason’s Deli menu includes a disclaimer:
… all of our foods are prepared in a common kitchen and … Jason’s Deli cannot guarantee that cross-contact with other gluten-containing products will not occur … Our gluten-free offerings are designed for those with minor gluten sensitivities …
So … it’s probably not 100% safe for anyone allergic to gluten, and I’m wagering the same is true for other food allergens, but you have got a lot more choices and upfront information here than with most restaurants. Plus, I can attest to the menu’s validity from my personal experience taking my multiple allergy son to the Kansas City, North location. He loves the food and the choices; I love that everyone eats healthy here and I’m not preparing it. Sure, he can’t have the “free” ice cream, but having more than one bread and meat choice is a treat for him. Plus, after re-reading the menu, I realized he can probably have the granola. Put that on a fresh fruit cup (probably organic, and always non-artificial) and you’ve got a fruit parfait dessert! We’ll take it … just as soon as you check the granola ingredients package, please.
Jason’s Deli
1690 NW Chipman Road
Lee’s Summit, MO 64081
816-246-6400
www.jasonsdeli.com
Price ranges: $3-8 per item; a family of four can eat here for about $25, depending upon entrée selections.
Submitted by: Kathy Stump of Parkville, MO. Her son is anaphylactic to: dairy, eggs, nuts and lima beans.
#
T- Rex Cafe: Our Favorite Food Allergy Friendly, Prehistoric Restaurant!!!
Recently I received an email from a family who would be visiting KC asking did I know of any allergy friendly restaurants? Our family doesn't eat out. BUT we did have a special occasion this past fall where we visited the T-Rex Cafe located in the Legends. I feel very confident in sending any family there.
Before our visit, I called the T-Rex cafe to find out if we could bring in outside food for my son with multiple food allergies. The manager said, "My head chef happens to be standing right here, why don't you see if he can accommodate you?" I spoke to Robin Needhammer, who explained that not only could he definitely help us out, but that he, personally would speak to my son about his needs, prepare his food, using equipment for his meal only and serve it to us at our table. You could have knocked me over with a feather!!
When we arrived, my son was giddy with excitement and so was I. As we walked to our table, my son stared slack-jawed at the gigantic triceratops and stegosaurus. The prehistoric themed animatronics, simulated lava flows along with bursts of steam and sounds of the jungle was truly a great floor show. But the best part of our experience was Robin's performance!
As promised, he sat down with my son and talked to him about what he would like to eat. They discussed menu options, and ultimately, my four year old concluded that a hamburger and fries would be his best option (big surprise!) Robin disappeared into his kitchen as we were entertained by the Jurassic ambiance.
Robin delivered a wonderful meal. We had a feast fit for any budding young paleontologist! Everyone had a great time!!! We will definitely be returning to enjoy a Bronto Burger again!
Kudos to Robin, his staff and the T- Rex Cafe!!!! To find out more, go to trexcafe.com
Before our visit, I called the T-Rex cafe to find out if we could bring in outside food for my son with multiple food allergies. The manager said, "My head chef happens to be standing right here, why don't you see if he can accommodate you?" I spoke to Robin Needhammer, who explained that not only could he definitely help us out, but that he, personally would speak to my son about his needs, prepare his food, using equipment for his meal only and serve it to us at our table. You could have knocked me over with a feather!!
When we arrived, my son was giddy with excitement and so was I. As we walked to our table, my son stared slack-jawed at the gigantic triceratops and stegosaurus. The prehistoric themed animatronics, simulated lava flows along with bursts of steam and sounds of the jungle was truly a great floor show. But the best part of our experience was Robin's performance!
As promised, he sat down with my son and talked to him about what he would like to eat. They discussed menu options, and ultimately, my four year old concluded that a hamburger and fries would be his best option (big surprise!) Robin disappeared into his kitchen as we were entertained by the Jurassic ambiance.
Robin delivered a wonderful meal. We had a feast fit for any budding young paleontologist! Everyone had a great time!!! We will definitely be returning to enjoy a Bronto Burger again!
Kudos to Robin, his staff and the T- Rex Cafe!!!! To find out more, go to trexcafe.com
The Food Allergy Mama, Kelly Rudnicki
Dairy and Egg Free Spaghetti and Turkey Meatballs
I’ve recently had a lot of requests for a dairy and egg free meatball recipe and am happy to finally get around to sharing my family’s favorite. You know me, I want easy, no-big-deal type recipes and this one fits the bill. It is so easy yet healthy and delicious. I can make this entire dinner start to finish in under 30 minutes, with kids yanking at my leg and others screaming for homework help. In other words, it doesn’t get any easier than this and your family will love it. Also, you can easily make the sauce and meatballs ahead of time and freeze.
A couple of tips:
- use dark meat ground turkey because the lean stuff tastes dry.
- omit the grated veggies and just use grated onion in the sauce if you don’t have veggies on hand. I simply like sneaking in veggies when possible.
- use GF pasta and GF panko crumbs if you need to (kinnikinnick brand carries a GF panko)
- I like to bake my meatballs for two reasons, reduce the fat in frying and it is faster and easier to bake them in the oven and add to sauce later.
- I like to serve dairy free garlic bread with this dish: DF baguette, cut in half and sliced lengthwise. Melt 2 T. DF margarine and add 3-4 minced garlic cloves. Brush on both cut sides of bread, wrap in foil and bake in a 425 degree oven for 10 minutes. Unwrap, position bread to open face and set broiler on high. Broil to toast lightly, 1-2 minutes and KEEP AN EYE ON IT!
- This spaghetti and meatball recipe can be used to make leftover meatball sub sandwiches the next night. MY personal favorite!!
1 T. Extra Virgin Olive Oil
1 small onion, peeled and gated
1 c. grated, peeled veggies (I like a combination of carrots and zucchini) simply omit if your kids aren’t thrilled with the veggies)
1 28 oz. can crushed tomatoes (I like Muir Glen Organic with Basil)
1 15 oz. can tomato sauce (Muir Glen)
1 3/4 tsp. dried Italian Seasoning
1/4 tsp. dried Thyme
1 T. fresh Italian parsley (optional)
Salt and Pepper to taste
F0r Meatballs:
1 lb. dark meat ground turkey
3/4 c. panko crumbs
1 tsp. dried Italian Seasoning
1/4 tsp. dried Thyme
1/2 tsp. kosher salt
1/4 tsp. fresh cracked pepper
2 T. water
Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl combine the meatball ingredients until mixed together. Use your hands to roll mixture into 1 inch balls and place on parchment paper. Bake for 15 minutes or until no longer pink.
Meanwhile, heat a large Dutch oven or heavy pot over medium high heat for about a minute. Add olive oil and grate onion and/or veggies directly into pot. Add seasonings, and salt and pepper to taste and saute about five minutes or until onion is translucent. Add canned tomatoes and tomato sauce and simmer on low heat for 15 minutes (during the time the meatballs cook).
Heat a big pot of water to boiling and cook pasta according to package directions. Add cooked meatballs to sauce and simmer for five additional minutes. Drain pasta and pour into a big bowl, adding meatball/sauce mixture to spaghetti. Serve with crusty bread, garlic bread and a salad.
Three Great Recipes from Living Without Magazine-
Try One Tonight!
Gluten-Free, Dairy-Free Pita Bread
Gluten-Free, Dairy-Free Fried Onion Rings
Tangy Gluten-Free Barbecue Chicken Wings
Gluten-Free, Dairy-Free Fried Onion Rings
Tangy Gluten-Free Barbecue Chicken Wings
Stay Warm AND Healthy with this
Allergy Free Chicken Noodle Soup
From Eating With Food Allergies
Allergy Free Chicken Noodle Soup
(This recipe is Dairy, Egg, Soy, Wheat, Gluten, Peanut, Tree nut, Fish, Shellfish Free)
Allergy Free Chicken Noodle Soup is not much different than the traditional favorite. Gluten free noodles (we like Tinkyada) and broth are the only substitutions needed to make a "safe" version of the classic soup. Use whatever variety of frozen (or fresh) vegetables that you like. Allergic to poultry? Use vegetable broth instead and add a can of your choice of legumes in place of the chicken for added protein.
Ingredients
5 cups gluten free chicken broth
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 bay leaf
1 medium onion, chopped
1 clove garlic, minced
2 stalks of celery, chopped
1 cup chopped carrots
1 cup frozen mixed vegetables
1 cup gluten free brown rice spiral pasta
1-14.5 ounce can petite cut tomatoes
2 cups cooked chicken, chopped
Salt and pepper
Instructions:
1. In a large saucepan or stockpot, combine the broth, oregano, basil, bay leaf, onion, garlic, celery, carrots and mixed vegetables. Bring mixture to a boil. Add pasta and return to boil; cook for 12-15 minutes or until pasta is tender. Add the tomatoes and chicken and cook until heated through. Add salt and pepper to taste. Enjoy!
Allergy Free Chicken Noodle Soup is not much different than the traditional favorite. Gluten free noodles (we like Tinkyada) and broth are the only substitutions needed to make a "safe" version of the classic soup. Use whatever variety of frozen (or fresh) vegetables that you like. Allergic to poultry? Use vegetable broth instead and add a can of your choice of legumes in place of the chicken for added protein.
Ingredients
5 cups gluten free chicken broth
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 bay leaf
1 medium onion, chopped
1 clove garlic, minced
2 stalks of celery, chopped
1 cup chopped carrots
1 cup frozen mixed vegetables
1 cup gluten free brown rice spiral pasta
1-14.5 ounce can petite cut tomatoes
2 cups cooked chicken, chopped
Salt and pepper
Instructions:
1. In a large saucepan or stockpot, combine the broth, oregano, basil, bay leaf, onion, garlic, celery, carrots and mixed vegetables. Bring mixture to a boil. Add pasta and return to boil; cook for 12-15 minutes or until pasta is tender. Add the tomatoes and chicken and cook until heated through. Add salt and pepper to taste. Enjoy!
A Special Treat from Living Without Magazine!
Chocolate-Dipped Gluten-Free, Dairy-Free, Egg-Free Macaroons
MAKES 30 to 32 MACAROONS
These egg-free macaroons are sweetened without sugar. They're quick and easy to make, and they're delicious! Drizzled with dark chocolate, they're a special romantic treat for Valentine's Day. For flavor variation, replace the vanilla extract with 1-1/4 teaspoons orange extract for Coconut Orange Macaroons.
Click here for step-by-step directions.
These egg-free macaroons are sweetened without sugar. They're quick and easy to make, and they're delicious! Drizzled with dark chocolate, they're a special romantic treat for Valentine's Day. For flavor variation, replace the vanilla extract with 1-1/4 teaspoons orange extract for Coconut Orange Macaroons.
Click here for step-by-step directions.
Fool's Gold or Mock Peanut Brittle
this peanut less brittle is a combo of recipes- if you like the "Fool's Gold" sold at Silver Dollar City but miss the crunchy, saltiness of the peanuts- try this for your sweet tooth!!
1 cup sugar
1 cup corn syrup
1Tbs. Soy Margarine
1 tsp. gluten free vanilla
1 tsp. baking soda
1- 4 oz pkg of Corn Nuts (ingreedients: corn, corn oil, salt)
Over medium heat. In a very large and heavy saucepan combine sugar and syrup. Bring to a boil just until sugar dissolves. Stirring constantly. Add margarine and vanilla. Cook without stirring until it reaches hard crack stage or 305 degrees on candy thermometer, remove from heat, stir in soda. Working quickly, add corn nuts and spread mixture in a 9×18" pan. Allow to cool. Break into pieces.
1 cup corn syrup
1Tbs. Soy Margarine
1 tsp. gluten free vanilla
1 tsp. baking soda
1- 4 oz pkg of Corn Nuts (ingreedients: corn, corn oil, salt)
Over medium heat. In a very large and heavy saucepan combine sugar and syrup. Bring to a boil just until sugar dissolves. Stirring constantly. Add margarine and vanilla. Cook without stirring until it reaches hard crack stage or 305 degrees on candy thermometer, remove from heat, stir in soda. Working quickly, add corn nuts and spread mixture in a 9×18" pan. Allow to cool. Break into pieces.
Hardy Fall Meals- A Warming Italian Soup and Accompanying Bread From Living Without Magazine
Gluten-Free, Dairy-Free White Bean and Pasta Soup SERVES 4 TO 6 Different versions of this delicious soup are found throughout Italy. This traditional recipe, refashioned without gluten or dairy, is loaded with light, crisp flavors. Garnish with green onion and crumbled bacon, if desired.
2 tablespoons olive oil
1 tablespoon butter, ghee or dairy-free
butter replacement
1 small yellow onion, chopped
2 cloves garlic, minced
2 large carrots, peeled and chopped
2 stalks celery, chopped
4 cups gluten-free chicken or vegetable broth
1 can garbanzo or white cannelloni beans, drained and rinsed
1 zucchini or yellow squash, chopped
Salt and pepper, to taste
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
2 bay leaves
1 cup gluten-free small dried pasta, such as fusilli or elbow
Parmesan cheese or dairy-free cheese replacement, grated, optional
1. In a Dutch oven or soup pot, cover bottom with a combination of olive oil and butter and heat over medium heat. When oil is hot, add onion and sauté until translucent. Add garlic and simmer, about 3 minutes. Add carrots and celery. Sauté for 5 minutes or until vegetables are light brown.
2. Add broth, beans, squash, salt, pepper, thyme, sage and bay leaves.
3. Let simmer for 30 minutes, stirring and tasting to adjust flavors. Salt and pepper according to taste. When vegetables are tender but still firm, remove from heat. Remove bay leaves before serving.
4. Cook pasta, rinse and drain. Place a small amount in each bowl and ladle soup on top. Garnish with grated Parmesan cheese or dairy-free cheese replacement, if desired.
Each serving contains 252 calories, 8g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 713mg sodium, 37g carbohydrate, 6g fiber, 7g protein
Recipe by Mary Capone, author of The Gluten-Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat-Free Gourmet Press). To order this cookbook, click here.
Gluten-Free, Dairy-Free Harvest Boule Bread 1 Round Loaf This recipe by bakery owner LynnRae Ries is made in a round cake pan for an artisanal touch. For extra texture and crunch, add ½ cup each roasted pumpkin and sunflower seeds or, if nuts are tolerated, stir in pine nuts, roasted almonds or walnuts. It can be made egg free and yeast free as Harvest Focaccia.
3 large eggs, room temperature
¾ cup water or prune juice, warm to touch
¼ cup vegetable oil
2 tablespoons molasses or dark corn syrup
2 cups white rice flour
⅔ cup brown rice flour
⅓ cup buckwheat flour
1 teaspoon salt
2 tablespoons dark brown sugar
¼ cup instant potato flakes
1 tablespoon xanthan gum or guar gum
1 tablespoon yeast
1. Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan that’s at least 2 inches high.
2. In the bowl of a stand mixer, blend all ingredients together and beat until smooth. Fold in nuts and seeds, if using.
3. Turn dough into prepared pan and place loaf in a warm, draft-free place to rise for 30 to 60 minutes or until doubled in size.
4. Place pan in preheated oven and bake for 60 minutes until done. Remove from oven and cool on a wire rack.
Loaf has 12 slices. Each slice contains 236 calories, 7g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 218mg sodium, 39g carbohydrate, 2g fiber, 4g protein. Harvest Focaccia To make this recipe without eggs and yeast, add 1 tablespoon baking powder + 1 teaspoon baking soda with the dry ingredients. Then bake the dough in a lightly greased 9x13-inch pan for 35 to 40 minutes until done.
LynnRae Ries, author of Waiter, Is There Wheat in My Soup? and Delicious Gluten-Free, Wheat-Free Breads, is co-owner of Gluten Free Creations Bakery in Phoenix. For more recipes by LynnRae Ries, click here.
And of Course, we can't have Thanksgiving without at least one flavorful recipe from our favorite cook, Food Allergy Mama!
Here's a Link to her Gluten Free/Vegan Pumpkin Bread!
Recipes- October 2010
You Won't Believe How Good These Chicken Nuggets Are!!
This recipe will feed your whole family- any everyone will enjoy it. Quick, simple and you can freeze 'em.
6 Chicken Breasts
1/2 C Brown Rice Flour
1/6 C Tapioca Flour
1/2 t sea salt
3t vinegar
1/2 t soda
2/3 C water
Combine flours and salt in a medium sized mixing bowl.
Combine vinegar and soda in a small bowl, quickly add it to the flour as it foams.
Add the water and whisk well, then let the mixture sit about 5 minutes.
While mix is thickening, cut chicken into nugget size pieces.
Add chicken to the mixture and let it sit in the batter to adhere- about 5-min.
While chicken is sitting in mix, heat oil in a large skillet.
Fry until golden brown on both sides and cooked through.
Simple Sweet and Sour Sauce
1 C Brown Sugar
1C Ketchup
4T vinegar
1/2 C water
Combine all ingredients in small sauce pan and bring to a boil.
Reduce heat to simmer and stir until thickened.
You Won't Believe How Good These Chicken Nuggets Are!!
This recipe will feed your whole family- any everyone will enjoy it. Quick, simple and you can freeze 'em.
6 Chicken Breasts
1/2 C Brown Rice Flour
1/6 C Tapioca Flour
1/2 t sea salt
3t vinegar
1/2 t soda
2/3 C water
Combine flours and salt in a medium sized mixing bowl.
Combine vinegar and soda in a small bowl, quickly add it to the flour as it foams.
Add the water and whisk well, then let the mixture sit about 5 minutes.
While mix is thickening, cut chicken into nugget size pieces.
Add chicken to the mixture and let it sit in the batter to adhere- about 5-min.
While chicken is sitting in mix, heat oil in a large skillet.
Fry until golden brown on both sides and cooked through.
Simple Sweet and Sour Sauce
1 C Brown Sugar
1C Ketchup
4T vinegar
1/2 C water
Combine all ingredients in small sauce pan and bring to a boil.
Reduce heat to simmer and stir until thickened.
Just In Time for Fall- Allergen Free Carmel Apple Dip
1/2 C sugar
3T Light Corn Syrup
2T Margarine
1C Vanilla Soy Milk
In a med sauce pan,bring soy milk to a boil over a medium heat and reduce to 1/2 C.
Remove 1/4C soy milk and set aside.
Add sugar, corn syrup to pan and bring to a boil over medium heat, stirring constantly.
Add removed soy milk back to the pan, stirring frequently, until it turns a caramel color (10-15min)
Cool before using as an apple dip-will cover 2 large apples.
Also good drizzled over soy ice cream!
1/2 C sugar
3T Light Corn Syrup
2T Margarine
1C Vanilla Soy Milk
In a med sauce pan,bring soy milk to a boil over a medium heat and reduce to 1/2 C.
Remove 1/4C soy milk and set aside.
Add sugar, corn syrup to pan and bring to a boil over medium heat, stirring constantly.
Add removed soy milk back to the pan, stirring frequently, until it turns a caramel color (10-15min)
Cool before using as an apple dip-will cover 2 large apples.
Also good drizzled over soy ice cream!
Recipes- September 2010
Summer Isn't Quite Over! Keep cool with this great offering from Living Without Magazine
Gluten-Free, Dairy-Free Orange Dream Pops
Gluten-Free, Dairy-Free Orange Dream Pops MAKES 8 Remember sherbert pops? Now you can make them at home without artificial colors, flavors and fillers. For easy preparation, pour the creamy orange mixture into popsicle molds and freeze. For a fluffy texture, churn mixture in an ice cream maker, as instructed.
⅓ cup freshly squeezed orange juice
2 teaspoons unflavored gelatin or ¾ teaspoon
agar agar powder (not flakes)
¼ cup + 2 tablespoons honey or agavé nectar,
more to taste
⅛ teaspoon salt
¾ cup frozen orange juice concentrate, thawed
3 cups unsweetened coconut milk (not lite)
Zest of 1 medium orange, finely grated
1 teaspoon natural orange flavoring or orange extract, optional
2 teaspoons pure vanilla extract
2 tablespoons orange liqueur, optional
1. Place ⅓ cup juice in a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until gelatin softens and dry spots disappear. Warm over medium-low heat without stirring until dissolved. Scrape the mixture into a food processor and blend until smooth.
2. Add honey or agave and salt. Blend. Add orange juice concentrate and coconut milk. Blend until smooth, stopping to scrape sides with a spatula. Add orange zest and orange flavoring, if desired. For a sweeter taste, add additional honey, 1 tablespoon at a time, to taste.
3. Pour mixture into wide-mouth jars. Cover and chill for at least 6 hours before churning or cool more quickly using an ice bath.
4. Scrape the chilled custard into the canister of an ice cream maker. Add optional orange liqueur. Churn according to manufacturer’s instructions. Serve immediately or spoon into several freezer-safe containers. Cover and freeze for 3 hours or more. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
Each serving contains 140 calories, 18g total fat, 16g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 27g carbohydrate, 0g fiber, 3g protein. TIP For lower sugar content, use ¼ cup honey or agave nectar with ¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia liquid.
⅓ cup freshly squeezed orange juice
2 teaspoons unflavored gelatin or ¾ teaspoon
agar agar powder (not flakes)
¼ cup + 2 tablespoons honey or agavé nectar,
more to taste
⅛ teaspoon salt
¾ cup frozen orange juice concentrate, thawed
3 cups unsweetened coconut milk (not lite)
Zest of 1 medium orange, finely grated
1 teaspoon natural orange flavoring or orange extract, optional
2 teaspoons pure vanilla extract
2 tablespoons orange liqueur, optional
1. Place ⅓ cup juice in a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until gelatin softens and dry spots disappear. Warm over medium-low heat without stirring until dissolved. Scrape the mixture into a food processor and blend until smooth.
2. Add honey or agave and salt. Blend. Add orange juice concentrate and coconut milk. Blend until smooth, stopping to scrape sides with a spatula. Add orange zest and orange flavoring, if desired. For a sweeter taste, add additional honey, 1 tablespoon at a time, to taste.
3. Pour mixture into wide-mouth jars. Cover and chill for at least 6 hours before churning or cool more quickly using an ice bath.
4. Scrape the chilled custard into the canister of an ice cream maker. Add optional orange liqueur. Churn according to manufacturer’s instructions. Serve immediately or spoon into several freezer-safe containers. Cover and freeze for 3 hours or more. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
Each serving contains 140 calories, 18g total fat, 16g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 27g carbohydrate, 0g fiber, 3g protein. TIP For lower sugar content, use ¼ cup honey or agave nectar with ¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia liquid.
One More Freezy Treat-
Lazy Dairy &Egg Free Homemade Ice Cream
One package of instant pudding- I use Jello vanilla. Be sure to check ingredients- some brands or some flavors have dairy. Add 3 C. soy creamer. Mix well and place in ice cream maker- follow manufactures' instructions. After churned, add 1/2-1 C. Enjoy Life chocolate chips, marshmallows, crushed Oreos, Ah!Laska non-dairy chocolate syrup or whatever you like! I freeze it until it's hard for scoops or pop it in the microwave for just a few seconds and it's soft serve. Your non allergic friends will love it too!
Recipes- August-2010
A Great Summer Time Treat From Living Without Magazine
Gluten-Free, Dairy-Free Strawberry Ice Cream SERVES 8
Coconut milk replaces cream in this refreshing dairy-free, soy-free ice cream alternative. For this recipe, choose small organic strawberries that are grown locally, if possible. They should have dark red skins with moist green leaves and stems and a sweet aroma.
For full recipe click here.
Coconut milk replaces cream in this refreshing dairy-free, soy-free ice cream alternative. For this recipe, choose small organic strawberries that are grown locally, if possible. They should have dark red skins with moist green leaves and stems and a sweet aroma.
For full recipe click here.
Here's the Latest from Kelly at
Food Allergy Mama
be sure to check out her site http://www.foodallergymama.com
DAIRY, EGG AND NUT FREE SPICED APPLESAUCE BARS
1/2 c. dairy free margarine
1 c. granulated sugar
1/4 c. unsweetened applesauce
1 1/4 tsp. vanilla
2 c. unbleached all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. unsweetened applesauce
OPTIONAL: 3/4 c. raisins if desired
Confectioners’ sugar for sprinkling
Preheat oven to 350 degrees and spray a 13 x 9 metal baking sheet or 15 x 10 x 1 inch jelly roll pan (see my note above) with dairy free baking spray. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine with sugar until light and fluffy. Add 1/4 c. applesauce and vanilla and beat well. In a separate medium bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt with a wire whisk. Add to margarine mixture and stir until just combined. Stir in applesauce (add add optional raisins if desired) and spread batter into prepared pan.
Bake 22-25 minutes or until lightly browned and cake tester comes out clean. Cool completely, cut into squares and sprinkle with confectioners’ sugar before serving.
1/2 c. dairy free margarine
1 c. granulated sugar
1/4 c. unsweetened applesauce
1 1/4 tsp. vanilla
2 c. unbleached all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. unsweetened applesauce
OPTIONAL: 3/4 c. raisins if desired
Confectioners’ sugar for sprinkling
Preheat oven to 350 degrees and spray a 13 x 9 metal baking sheet or 15 x 10 x 1 inch jelly roll pan (see my note above) with dairy free baking spray. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine with sugar until light and fluffy. Add 1/4 c. applesauce and vanilla and beat well. In a separate medium bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt with a wire whisk. Add to margarine mixture and stir until just combined. Stir in applesauce (add add optional raisins if desired) and spread batter into prepared pan.
Bake 22-25 minutes or until lightly browned and cake tester comes out clean. Cool completely, cut into squares and sprinkle with confectioners’ sugar before serving.
Recipes- July 2010
Another Winner from Living Without Magazine
Gluten-Free, Dairy-Free, Egg-Free Ginger Peach Pie with Allergy-Friendly Pie Crust SERVES 8
This summer-fresh pie has all the juicy taste of peaches along with a zip of ginger. An ideal dessert for a barbeque or picnic. The crust is also gluten-free, dairy-free and egg-free.
click here for a link to step-by-step directions
This summer-fresh pie has all the juicy taste of peaches along with a zip of ginger. An ideal dessert for a barbeque or picnic. The crust is also gluten-free, dairy-free and egg-free.
click here for a link to step-by-step directions
Here's the Latest from Kelly at Food Allergy Mama
be sure to check out her site http://www.foodallergymama.com
DAIRY, EGG AND NUT FREE CHOCOLATE CHIP BARS
1/3 c. dairy free shortening ( I use plain Crisco)
2/3 c. light brown sugar
1/4 c. unsweetened applesauce
1 tsp. good quality vanilla
1 c. unbleached all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. quick cooking oats (not instant)
1 c. dairy free chocolate chips ( I use Divvies or Enjoy Life)
Preheat oven to 350 degrees. Line a 9 inch glass Pyrex pan with foil and spray with dairy free baking spray.
In a mixer fitted with the paddle attachment, combine the shortening, brown sugar, vanilla and applesauce. In a separate medium bowl, combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture. Stir in oats and chips. Spread mixture into prepared baking dish and bake for 30 minutes or until lightly browned on top. Cool slightly and cut into bars.
1/3 c. dairy free shortening ( I use plain Crisco)
2/3 c. light brown sugar
1/4 c. unsweetened applesauce
1 tsp. good quality vanilla
1 c. unbleached all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. quick cooking oats (not instant)
1 c. dairy free chocolate chips ( I use Divvies or Enjoy Life)
Preheat oven to 350 degrees. Line a 9 inch glass Pyrex pan with foil and spray with dairy free baking spray.
In a mixer fitted with the paddle attachment, combine the shortening, brown sugar, vanilla and applesauce. In a separate medium bowl, combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture. Stir in oats and chips. Spread mixture into prepared baking dish and bake for 30 minutes or until lightly browned on top. Cool slightly and cut into bars.
Recipes- June 2010
Another Wonderful Recipe from Food Allergy Mama
visit her tasty site here
DAIRY, EGG AND NUT FREE OATMEAL FUDGE BARS
OATMEAL LAYER
1/2 c. dairy free shortening
1 c. brown sugar, firmly packed
1/4 c. unsweetened applesauce
1 tsp. vanilla
1 c. unbleached all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. old fashioned or quick cooking oats (I prefer old fashioned but use whatever you have)
FUDGE LAYER
1/2 c. unbleached all purpose flour
1/4 c. granulated sugar
1 1/2 dairy free chocolate chips (Enjoy Life or Divvies)
4 T. dairy free margarine (I use Fleischmans)
1 T. water
Preheat oven to 350 degrees and spray an 8 inch glass Pyrex baking dish with dairy free baking spray. Set aside.
In the bowl of a mixer fitted with the paddle attachment (or use a medium bowl with a wooden spoon) combine the shortening and sugar until light and fluffy. Add applesauce and vanilla and thoroughly combine. In a small separate bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and stir well. Stir in oats. Reserve 1 cup of oatmeal mixture for topping. Spread the rest into the prepared glass dish using the back of a spoon or your fingers. Set aside.
Make Fudge Layer: In a microwave safe bowl combine the chocolate chips and dairy free margarine. Heat in the microwave 20 seconds at a time until the chips are just melted. Add 1 T. water and stir with a rubber spatula until combined. In a small bowl combine the 1/2 c. flour and 1/4 c. sugar with a wire whisk. Add the chocolate mixture to the flour mixture and stir until combined. Spread the fudge layer over the oatmeal layer. Sprinkle top with the reserved oatmeal mixture and spread with the back of a spoon or your fingers. Bake 20-25 minutes or until lightly browned. Cool completely before cutting into squares.
visit her tasty site here
DAIRY, EGG AND NUT FREE OATMEAL FUDGE BARS
OATMEAL LAYER
1/2 c. dairy free shortening
1 c. brown sugar, firmly packed
1/4 c. unsweetened applesauce
1 tsp. vanilla
1 c. unbleached all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. old fashioned or quick cooking oats (I prefer old fashioned but use whatever you have)
FUDGE LAYER
1/2 c. unbleached all purpose flour
1/4 c. granulated sugar
1 1/2 dairy free chocolate chips (Enjoy Life or Divvies)
4 T. dairy free margarine (I use Fleischmans)
1 T. water
Preheat oven to 350 degrees and spray an 8 inch glass Pyrex baking dish with dairy free baking spray. Set aside.
In the bowl of a mixer fitted with the paddle attachment (or use a medium bowl with a wooden spoon) combine the shortening and sugar until light and fluffy. Add applesauce and vanilla and thoroughly combine. In a small separate bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and stir well. Stir in oats. Reserve 1 cup of oatmeal mixture for topping. Spread the rest into the prepared glass dish using the back of a spoon or your fingers. Set aside.
Make Fudge Layer: In a microwave safe bowl combine the chocolate chips and dairy free margarine. Heat in the microwave 20 seconds at a time until the chips are just melted. Add 1 T. water and stir with a rubber spatula until combined. In a small bowl combine the 1/2 c. flour and 1/4 c. sugar with a wire whisk. Add the chocolate mixture to the flour mixture and stir until combined. Spread the fudge layer over the oatmeal layer. Sprinkle top with the reserved oatmeal mixture and spread with the back of a spoon or your fingers. Bake 20-25 minutes or until lightly browned. Cool completely before cutting into squares.
Recipe Archive
Recipes May 2010
This is from "Living Without" Magazine- a great source for gluten free cooking & baking. http://www.livingwithout.com/ We have made these and they're great!
Best Bagels MAKES 8
You’ll love the taste of these flavorful bagels. And they freeze well.
3 cups gluten free multi-grain flour blend (see below)
1 teaspoon salt
2 teaspoons flax meal
1½ teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1¼ cups warm water
1 teaspoon sugar
- Brown rice flour, for rolling bagels
- Cornmeal, for dusting pan
1. Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.
2. Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
3. In a separate bowl, whisk together honey, oil, cider vinegar, and 1¼ cups warm water.
4. Using the paddle attachment of the mixer, slowly incorporate the liquid mixture into dry ingredients. Add more warm water, if necessary, to create smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.
5. To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour. Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.
6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes.
7. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds. Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.
Each bagel contains 262 calories, 5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 303mg sodium, 51g carbohydrate, 2g fiber, 4g protein.
Multi-Grain Flour Blend MAKES 9 CUPS
1¼ cups garfava flour
1¾ cups super-fine brown rice flour
2 cups potato starch or arrowroot flour or chestnut flour
2 cups cornstarch or potato starch
1 cup tapioca starch/flour
1 cup sorghum flour or amaranth flour
Mix all ingredients together. Store in a tightly covered container in the refrigerator until used
Our Favorite Pizza Crust- MAKES 2 THIN STYLE PIZZAS OR 4 MINIS
2 1/2 C. rice flour
1/4 oz. gluten free quick rise yeast
1t. salt
1/2 t. xanthan gum
3T. olive oil
1-1/2 C. warm water (120-130 degrees)
1 C. cornmeal (optional)
Combine dry ingredients in a large bowl. Stir in 1 C. water and olive oil.
Mix dough with hands, adding just enough of the remaining water to hold dough together. Knead 5 minutes, cover & let rest 10 minutes.
Lightly grease pizza pan, dust with cornmeal (optional). Flatten dough into disk & press into pan.
Bake @ 425 degrees 10 minutes. Remove and add sauce & toppings. Bake for an additional 10-15 minutes until crust is brown and cheese is melted.
Crispy Chocolates-MAKES 10 CANDIES (similar to Crunch Bars)
1/2 C chocolate chips
1C puffed cereal (rice, corn, millet)
Place cereal in a medium mixing bowl. Melt chocolate in double-boiler, stirring constantly.
When melted, remove chocolate from heat and pour into cereal. Coat cereal well.
Scoop rounded spoonfuls onto waxed paper or mini muffin pan and place in refrigerator to cool until chocolate hardens.
Best Bagels MAKES 8
You’ll love the taste of these flavorful bagels. And they freeze well.
3 cups gluten free multi-grain flour blend (see below)
1 teaspoon salt
2 teaspoons flax meal
1½ teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1¼ cups warm water
1 teaspoon sugar
- Brown rice flour, for rolling bagels
- Cornmeal, for dusting pan
1. Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.
2. Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
3. In a separate bowl, whisk together honey, oil, cider vinegar, and 1¼ cups warm water.
4. Using the paddle attachment of the mixer, slowly incorporate the liquid mixture into dry ingredients. Add more warm water, if necessary, to create smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.
5. To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour. Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.
6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes.
7. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds. Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.
Each bagel contains 262 calories, 5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 303mg sodium, 51g carbohydrate, 2g fiber, 4g protein.
Multi-Grain Flour Blend MAKES 9 CUPS
1¼ cups garfava flour
1¾ cups super-fine brown rice flour
2 cups potato starch or arrowroot flour or chestnut flour
2 cups cornstarch or potato starch
1 cup tapioca starch/flour
1 cup sorghum flour or amaranth flour
Mix all ingredients together. Store in a tightly covered container in the refrigerator until used
Our Favorite Pizza Crust- MAKES 2 THIN STYLE PIZZAS OR 4 MINIS
2 1/2 C. rice flour
1/4 oz. gluten free quick rise yeast
1t. salt
1/2 t. xanthan gum
3T. olive oil
1-1/2 C. warm water (120-130 degrees)
1 C. cornmeal (optional)
Combine dry ingredients in a large bowl. Stir in 1 C. water and olive oil.
Mix dough with hands, adding just enough of the remaining water to hold dough together. Knead 5 minutes, cover & let rest 10 minutes.
Lightly grease pizza pan, dust with cornmeal (optional). Flatten dough into disk & press into pan.
Bake @ 425 degrees 10 minutes. Remove and add sauce & toppings. Bake for an additional 10-15 minutes until crust is brown and cheese is melted.
Crispy Chocolates-MAKES 10 CANDIES (similar to Crunch Bars)
1/2 C chocolate chips
1C puffed cereal (rice, corn, millet)
Place cereal in a medium mixing bowl. Melt chocolate in double-boiler, stirring constantly.
When melted, remove chocolate from heat and pour into cereal. Coat cereal well.
Scoop rounded spoonfuls onto waxed paper or mini muffin pan and place in refrigerator to cool until chocolate hardens.
