Recipes that Have Passed!

On this page you will find recipes that we have tried and been successful with--- no FPIES reactions to the ingredients and the outcome of the recipe was edible and resembled the intended item (cookies looked like cookies, etc). I will also most any modifications to recipes that have been a success.


I using these recipes, here is some basic knowledge about my LO's "safe" foods. All basic baking chemicals (baking soda, salt, sugar, etc) are safe. Canola oil is safe. The following corn products are safe: corn meal (we like bob's red mill fine ground yellow), corn flour/ Masa, baking powder (usually contains small amount of corn starch) and Kix cereal. Arrowroot flour is also safe for us. Bananas and pears are safe as well. We do not give Baby B any "ready-made" foods or baby foods except Kix cereal.


A note about cross-contamination. . . 
Because B has had FPIES reactions to very very small amount of certain foods, I am a little overboard on my desire to reduce cross-contamination risks. I have separate cookware just for her cooking. Here is the list of my materials: round wide spatula, nonstick medium size skillet, small brownie pan (doubles as a pan for cookies), and a mini food processor. Everything else I use for her can be sanitized on super high heat in the dishwasher. I also have a sponge and dish towels that are only used for doing her dishes. Crazy, maybe, but having these boundaries in place helps me to have less worry, and less worry means more fun time with my best girl!!!


Arrowroot Cookies (Our first one!!)
1/4 c canola oil + 1 pinch salt
1/2c honey (ok for babies if baked long enough); you could sub 1/4c sugar and 1/4c honey or 1/2c sugar and no honey--- making them with half honey and half sugar (1/4c each) or only sugar and no honey will make them more teething biscuit-like
1/2c mashed banana + 1/2 tsp baking powder
1/2 tsp vanilla extract (optional if your LO cannot have vanilla. You could omit this totally or try another extract, like almond, for fun)
1 c Masa (corn flour)
1/2 c Arrowroot flour/starch OR Kuzuko (dissolve Kuzuko in water; no need to dissolve arrowroot in water)
1/2 tsp baking powder (or 1/4tsp baking soda + 1/8tsp cream of tartar)
1/4 tsp salt


Preheat to 350 degrees. Mix oil and honey/sugar, beat in banana (with baking powder) and vanilla. Stir in remaining ingredients and be sure to mix well. Roll out the dough on to a floured surface; dough should be about 1/8- 1/4 inch thick. Dough will look and feel like cut-out cookie dough (not in color but in density and form). These cookies will NOT rise or spread (think shortbread cookies, same idea). Cut into rounds or super fun shapes. Bake at 350 degrees for 8-10 minutes (this can vary-- mine bake for 13 minutes, but my oven does not run hot. Bake at least 8 minutes for the honey). After removing from oven, if desired, you can add a powdered sugar glaze or simply sprinkle powdered sugar on top. They should be a nice warm, light brown color (maybe a little speckled) and be about the texture of shortbread cookies. My toothless daughter can eat these by herself-- they are easy for her to gum down for awhile and then break off little pieces to swallow.


3/16/10 Here is a recipe for egg free, dairy and soy free, nut free, gluten free and rice free frosting; we used it for baby girl's first bday! This is a mix of a variation on a Wilton recipe and a recipe from cooks.com. Enjoy!


Happy Birthday Girl Frosting
1 1/2 c confectioners sugar
2-4 tsp water or nondairy/nonsoy milk (like coconut milk or zucchini milk. I used water this time)
2-3 tsp light corn syrup substitute (recipe)-- at cooks.com


 (For corn syrup substitute you will need 2c white sugar, 3/4 c water, 1/4tsp cream of tartar, and a pinch of salt. Combine all of the ingredients in a large pot on the stove top, bring the liquid to a boil,  reduce you heat and simmer, covering for about 3 minutes. Uncover and cook until desired  consistency is met. A NOTE: this burns VERY easily. You want the color to be clear, with a slight  yellowish tint to it if anything. For the frosting, you want it in syrupy form, not ball form as the recipe  states on the cooks.com website. When being heated, it is ready to come off of the stove when it reaches just thicker consistency than maple syrup. You will then allow it to cool in a separate bowl,  either refrigerated (45 minutes) or cooling on the counter top (2hrs). Once cool, it will be much  thicker, almost like a spreadable substance. It is when the syrup reaches this point that you can use it for the frosting recipe)


1/4 tsp your favorite extract (we use vanilla; you can get the kind that is free of corn syrup and alcohol I think)
Food coloring, if desired


Mix all ingredients, adding liquid/syrup ingredients alternately and gradually so as to obtain desired consistency. This will become a stiffer frosting (though soft in the center and easy for my toothless little girl to eat) so you may need to play around with the amount of liquid and the amount of powdered sugar until you get what you want. I will be trying this  as a decorator frosting soon (with the tubes and tips) and will report back as to how this goes. Enjoy! 

Fruit Sorbet
Original Recipe: http://www.recipezaar.com/Banana-Sorbet-Dairy-Free-278708
Ingredients:
3 large bananas or 4 medium pears (if you use pears, it will be a little"icier" and not quite as creamy, though still tasty!)
1 tbsp lemon juice (to help bananas maintain color)-- optional
1 tsp vanilla --- optional
1 cup water
1 cup white sugar
Favorite "safe" food coloring




In a saucepan, bring the sugar and water to a boil. Reduce heat to medium and allow to simmer until desired thickness is met. When I made it, I allowed it to reach the consistency of heated maple syrup. This took roughly 10 minutes on medium heat. Remember to stir regularly!!!
Pour the syrup into a separate bowl and cool. If you cool at room temp, this takes 2-3 hours. I cooled mine in the fridge (uncovered) and it took about an hour.


While syrup is cooling. . . 

If using bananas: mash or puree them until smooth. Stir in lemon juice.

If using pears: peel, slice and steam pears until mushy. Puree in a food processor or blender at a baby food setting. Mix in vanilla and food coloring while blending.

Once cooled, mix the syrup into the fruit mixture, blending well with spoon or spatula. Pour into a brownie or lasagna pan (shallow dish) and cover with plastic wrap. Place in freezer for 6-10 hours. After freezing for this time frame, remove from pan and re-blend in the blender or food processor. Freeze again in freezer safe covered containers (we used the Ziploc freezer bowls with lids. The sorbet filled two 8 ounce bowls about 3/4 full.) Continue the freezing and re-blending process until the sorbet has reached the desired creaminess. Or until you are sick of refreezing and re-blending. . . I only re-blended mine once and the banana was super creamy and the pear was relatively creamy-- think gelato texture/ consistency. Also, it is significant to note that I used red asian pears for the sorbet which are slightly creamier when pureed than Bartlet pears and slightly less sweet than Bartletts.

4-9-10 Let them eat cake!!!!!

I can't believe I haven't posted our favorite recipe yet!!!! This is actually a muffin recipe but we used it for B's Birthday cake too! I is denser than cake and won't rise a lot, so when you fill up your pan or muffin cups, make sure it is at least 3/4 full, unless you want little shortcakes! To use this recipe for B's weekly muffins (she has one with breakfast everyday), I use honey instead of sugar or will use half honey, half sugar (2 cups sugar= 1 cup sugar and 1 cup honey OR 2 cups sugar= 2 cups honey. I think you get the best results using 1c sugar and 1c honey). When I am making her a cake with frosting, I use the 2 cups of sugar and no honey. This can be frosted with Happy Birthday Girl Frosting (recipe above!). Muffins will be moist but will be puffy when done. I use this also when we have a bday party to go to, so B has a dessert too and doesn't have to look longingly at the other kids mowing down on cake!!!!

Merry Muffins/ Happy Birthday Cake

3 cups Masa (corn flour)

1 tsp baking soda

1 tsp salt

1 1/4 cup canola oil (excellent source of good fats for a little one on a restrictive diet)

3 large or 5 small bananas, mashed and mixed separately with 2-3 tsp baking powder

           ***** You can use an egg substitute here instead of bananas if you LO cannot have bananas. You need to substitute for 3 eggs. An excellent substitute is 1/4c apple or pear puree + 1tsp baking powder, per egg

1 cup white sugar

1 cup honey

Happy Birthday Girl Frosting, optional (if using for a cake)

Preheat the oven to 400 degrees. Either use muffin cups with papers (silicone cups work very nicely) or use a greased and floured cake pan (use masa to flour the pan, of course). Assemble one large bowl and one smaller/medium bowl (serving bowl size). 

In LARGE bowl, mix together the Masa, baking soda and salt with a fork or whisk. 

In MEDIUM/SMALL bowl, mash the bananas (or add the fruit puree) and mix in the baking POWDER as you are mashing them. Set aside for 2 minutes. After two minutes, stir the fruit mixture again, then add in the canola oil followed by the sugar and honey (or simply 2 cups of sugar and no honey if making this as a cake). 

Once well blended, add the fruit/oil/sugar mixture to the flour mixture and blend well with an electric mixer until mixture is smooth and completely blended. Pour or spoon into prepared pan or cups (mixture will be thick so sometimes using a spoon and/or spatula works best. I use an ice cream scoop to fill my muffin cups). 

Bake in 400 degree (Fahrenheit) oven for 25 minutes (slightly less for mini muffins) until a toothpick placed in the cake/muffin center comes out clean. Cool for 10 minutes before removing from pan. 

Once completely cool, frost if desired with Happy Birthday girl Frosting. Since these have a moist texture, first spoon a large glob of frosting onto muffin/cake, THEN spread gently, so as to not become crumbly. For these muffins/cakes, you want the  frosting to be as creamy as possible. Now, serve!!!! And let your LO eat cake, too!!! :)

4.26.10
Love this recipe!!! It is dairy/soy/egg/peanut/tree nut/gluten/rice free, but full of flavor!!! VERY easy and very versatile!


Baby B's Breakfast (or anytime!) Flatbread
1 cup Masa
2/3 cup cold/ ice water
1 Tbsp canola oil
1 Tbsp honey (you could substitute sugar, just add a little extra oil to maintain the moistness)
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt


Blend all dry ingredients together in a medium bowl. Add in water, canola, and honey one at a time, blending well with an electric mixer after each addition. Your dough should have a consistency similar to cut-out cookie dough; it should form a soft, pliable ball. Divide ball into 4-5 pieces; roll each piece out on a cutting board or pastry mat until 1/8- 1/4 inch thick. You can roll the dough into a circular shape or you can roll it out and make shapes with cookie cutters. Who says safe food can't be fun food!? Now some extra fun-- two cooking methods! I tried both and both produce a similar result. I prefer baking simply because I don't have to stand over the stove top to make sure it is evenly cooked. Choose whichever works best for you!!!


~ Method #1--- Preheat oven to 350 degrees (F). Lightly oil a cookie sheet or metal baking dish. Place rolled out dough (or shapes!!!) on baking sheet and bake for 5 minutes. Turn dough over and bake an additional 5 minutes. Your bread should be golden brown and soft when it is done. Serve alone or with toppings!
~ Method #2--- Heat a lightly oiled skillet to med-low temp on stove top. Cook rolled out dough/ dough shapes like a pancake! Turn occasionally to make sure it browns evenly! Again, it should be golden brown and soft when done!


Enjoy!!!!! Oh, and if using as a pastry shell, mold it into a slightly oiled pastry pan/dish (just like any other pastry crust) and bake at 350 for 5 minutes, fill with whatever (preferably precooked goodies) and then bake until heated through.