Since B has no safe spices so far (cinnamon was a big bust so we have steered clear of others for now), I came up with a recipe for chocolate gingerbread houses. It works beautifully for house making and it makes a great cracker/crisp cookie. Just be sure to let the gingerbread cool on the pans before moving! It will break if you move it while it is too hot but if you wait, it holds together beautifully. Also, my non FA niece who is almost two LOVED this recipe just as much as B did! Kid approved!
Chocolate Gingerbread Houses
2 cups sorghum flour
2 cups quinoa flakes
1 1/2 cups millet flour
3/4 cup baking cocoa
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cup brown sugar
3/4 cup shortening (I used spectrum palm oil shortening)
1 cup molasses
1/2 cup fruit puree or 1/2 diced pear
1 Tbsp water/ safe milk (I used coconut)
2 tsp vanilla (optional)
Blend the first 6 ingredients well in a large mixing bowl. This makes a lot of dough, so be prepared! Set aside.
Cream the brown sugar and shortening in a separate bowl. Add in molasses and puree (or diced fruit-- I used the diced pear), blending well with an electric mixer or a pastry blender. Continue blending and add milk and vanilla.
Fold the brown sugar mixture into the flour mixture slowly, blending until all ingredients are well mixed. (Again, I used a pastry blender. I got two new ones for Christmas too! Hooray!). Now it gets a little messy. I found that since the dough gets pretty darn thick, kneading it with your clean hands is the best way to get it into a nice smooth ball. Once you form the ball, wrap it up in saran wrap and place it in a clean dry bowl in the refrigerator. Let it refrigerate at least 3 hrs but no more than 24 hrs.
Once refrigerated, unwrap the dough and cut in half. Preheat oven to 325 degrees F. Take half of the dough and roll out slightly thicker than 1/4 inch thick, between two pieces of parchment paper. Once the dough is even, cut into shapes best suited to your project. You can actually find templates for gingerbread house designs, such as this one . Of course, you can use this recipe for cutout cookies as well and it works rather nicely.
Bake at 325 F for 8-11 minutes for small shapes, 15 minutes or longer for gingerbread pieces, depending on size. I simply checked on the cut outs after 10 minutes and then again every five minutes thereafter. They should puff up a little bit and have a cakey cookie look. Once they are done, place cookie sheets aside to cool. Cookies need to remain on baking sheets until relatively cool! If you move them too early, they will break. If you want them to cool more quickly, you could bake the cookies on parchment lined sheets and then lift the parchment paper with cookies on it off of the sheets and onto wire racks for cooling.
For frosting, I used a simple pseudo "buttercream" recipe---- 2 cups powdered sugar, 5 Tbsp palm shortening, 2-3 Tbsp coconut milk, 1 tsp vanilla. (For a firmer frosting, you could use coconut manna instead of the shortening). I spread the frosting onto the joints of the house, adhered the pieces together, cleaned my edges, and then piped additional frosting over top of the joints to make it pretty. We decorated with smarties and the homemade gumdrops. I made a little person cookie with the leftovers and frosted it, decorating with enjoy life mini chips.
I will post pictures soon! More recipes tomorrow!
Sunday, January 1, 2012
Tuesday, December 20, 2011
More recipes--- a double take!
Hi all! Although I will not know the true verdict until tomorrow, here are the latest and greatest recipes from B's kitchen. She was a big help today in mixing up ingredients, despite at least 1/4cup of brown sugar landing all over the floor. ;) We made caramels and gum drops-- I will post tomorrow on how they fared in the set-up process to know if the recipes are viable. They were both super easy to make. The only tool you need that you might not already have is a candy thermometer for the caramels.
Frankenrecipe: Caramel Modification from this recipe (be sure to check out the rest of her blog!)
All I did was substitute Spectrum Palm Oil Shortening instead of the Earth's Balance and Coconut Nectar in place of the Lyle's Syrup. Another alternative in place of the Lyle's Syrup is the sugar syrup recipe found in the sorbet recipe in "recipes that have passed."
Gum Drops:
3 cups of white sugar
1 cup Mango juice (or other fruit juice)
2 tbsp of agar agar (or plain gelatin)
food coloring and/or flavoring of choice
Soak the agar agar or gelatin in 1/4 cup water for about 5 minutes.
Prepare brownie pan by lining with plastic wrap or press and seal. In a medium saucepan, combine juice and sugar. Begin to bring to a boil over medium heat. Add agar agar. Boil for an additional 15 minutes or until agar agar has been completely dissolved. Pour into prepared pan, add food coloring and/or flavor (vanilla extract, etc). Allow to rest overnight in pan. (I put mine in the fridge to encourage the mixture to set up)
More tomorrow when we form the mixture into actual gum drops! Say a prayer that it works!
Frankenrecipe: Caramel Modification from this recipe (be sure to check out the rest of her blog!)
All I did was substitute Spectrum Palm Oil Shortening instead of the Earth's Balance and Coconut Nectar in place of the Lyle's Syrup. Another alternative in place of the Lyle's Syrup is the sugar syrup recipe found in the sorbet recipe in "recipes that have passed."
Gum Drops:
3 cups of white sugar
1 cup Mango juice (or other fruit juice)
2 tbsp of agar agar (or plain gelatin)
food coloring and/or flavoring of choice
Soak the agar agar or gelatin in 1/4 cup water for about 5 minutes.
Prepare brownie pan by lining with plastic wrap or press and seal. In a medium saucepan, combine juice and sugar. Begin to bring to a boil over medium heat. Add agar agar. Boil for an additional 15 minutes or until agar agar has been completely dissolved. Pour into prepared pan, add food coloring and/or flavor (vanilla extract, etc). Allow to rest overnight in pan. (I put mine in the fridge to encourage the mixture to set up)
More tomorrow when we form the mixture into actual gum drops! Say a prayer that it works!
Wednesday, December 14, 2011
The TFF Alternative Cookie Swap!
Have you ever tried those "cookie swap" holiday parties? Everyone makes a few batches of their specialty cookies, brings them to the party, and all leave with an assortment?
Well, since that would surely be a land mine for most of our kids, The FPIES Foundation support group page started our own brand of "cookie swap."
http://thefpiesfoundation.hoop.la/displayForumTopic/content/256164612198048696/reply/lastReply#lastReply
A thread for parents to post their stand-by holiday recipes safe for their FPIES and/or FA kiddos. There are food recipes and non-food recipes--- ideas for craft activities appropriate for small children and family fun events to ring in the holidays! Please check out the thread for some great recipe ideas and ideas for celebrating the holidays without the worry of food. And also--- post your own recipes or craft/family fun ideas as well! The more resources we all share, the easier the holidays will be for everyone. And really, not only do we parents advocate for our own children, but I know we all love being able to help advocate for the small ones of other parents. Let's make it a fun and safe holiday for all! Go to the link now! :)
Well, since that would surely be a land mine for most of our kids, The FPIES Foundation support group page started our own brand of "cookie swap."
http://thefpiesfoundation.hoop.la/displayForumTopic/content/256164612198048696/reply/lastReply#lastReply
A thread for parents to post their stand-by holiday recipes safe for their FPIES and/or FA kiddos. There are food recipes and non-food recipes--- ideas for craft activities appropriate for small children and family fun events to ring in the holidays! Please check out the thread for some great recipe ideas and ideas for celebrating the holidays without the worry of food. And also--- post your own recipes or craft/family fun ideas as well! The more resources we all share, the easier the holidays will be for everyone. And really, not only do we parents advocate for our own children, but I know we all love being able to help advocate for the small ones of other parents. Let's make it a fun and safe holiday for all! Go to the link now! :)
Sunday, December 11, 2011
Gearing up for the Holidays-- Recipe Challenge!
Well, how did the year go by so quickly? My goodness life is crazy!
It is that time again-- time for holidays and preparation and all of the excitement and worry that can go along with all of that. So what is a mama of a severely food allergic kiddo to do? Do you even have to ask ;)? It is time for a holiday recipe bonanza!
Please stay posted as I will be posting a new holiday recipe at least 3 times a week, maybe more. Some will be my own and others will be modifications of recipes that I have decided to tinker with. And in true form for this website, they will all be Top 8 free, FPIES common trigger free (free of rice, oats, dairy, soy, peas, legumes, green beans, sweet potato, all squash, poultry) and vegan. And they will taste good! Just a note-- I do use coconut in many recipes but it is very easy to sub for if you are coconut avoiders at your home.
Tomorrow's recipe will be for chocolate gingerbread houses, decorated with safe frosting (I will link the recipe-- it is on this site), sweet tarts and smarties. Stay tuned for the following recipes: candy bars, chocolate candy, gum drops, caramels, candy canes, cut out cookies and many many more!
Here is the recipe to kick it off:
Pear Dumplings
Ingredients:
1 cup sorghum flour
1/2 cup millet flour
1/2 cup quinoa flakes
2 Tbsp arrowroot starch
A dash of salt
2/3 cup palm oil shortening/safe butter/coconut oil
1/2 cup ice cold water
Filling:
1 cored, peeled pear (asian pear or a bartlett that you cut the top off so it is apple-shaped)
2 Tbsp brown sugar (also add cinnamon if safe. I did not use cinnamon)
1/4 cup finely chopped pineapple
Prepare the dough by first mixing all of the dry ingredients and then blending in the shortening with a pastry blender. Add the water last. Form the dough into a ball. If it is too sticky, add more millet or sorghum flour until smooth. Wrap the ball in saran wrap and refrigerate for a couple of hours.
Once the dough is ready to come out of the fridge, preheat the oven to 350 degrees F. On a floured safe piece of parchment paper, place ball of refrigerated dough. Sprinkle a bit of flour on top of the dough and then place a piece of parchment or wax paper on top to roll out dough (this way, no dough should end up on your rolling pin!). Roll into a circular shape, about 1/4inches thick. Set aside.
Core the pear (or apple if desired instead) with a corer or paring knife. You will want the outside of the pear to remain in tact and uncut. Place fruit on the center of the dough circle. Stuff the inside of the fruit with pineapple chunks and brown sugar-- top pear with any remaining brown sugar.
Make four slits in the dough from the edge to the outside of the fruit (do not cut under the fruit) at 12:00, 3:00, 6:00, and 9:00 respectively. Using the parchment paper below, gently fold up each section of dough to the top of the pear. Once all sides are folded upwards, your pear (or apple) will be encased in a little dough dumpling. Pinch the seams together to create seals around the pear and pinch tips together at the top to seal the dough. If you have extra dough, you can make little leaf shapes and adhere them to the top with a touch of wet fingers pressing the dough together. Brush the dough lightly with either a safe milk (we used coconut) or a safe butter/oil, and lift the parchment paper up to place the dumpling on a cookie sheet (using the parchment paper makes for an easy transfer and a cleaner cookie sheet!).
Bake at 350 for 20-25 minutes or until the outside of the dumpling is slightly browning and is firm. Halfway through the baking time, brush again with milk or oil.
Enjoy! I will post pics tomorrow. This was what i made for B's Thanksgiving dessert and my picky child ate the whole thing!!!!
It is that time again-- time for holidays and preparation and all of the excitement and worry that can go along with all of that. So what is a mama of a severely food allergic kiddo to do? Do you even have to ask ;)? It is time for a holiday recipe bonanza!
Please stay posted as I will be posting a new holiday recipe at least 3 times a week, maybe more. Some will be my own and others will be modifications of recipes that I have decided to tinker with. And in true form for this website, they will all be Top 8 free, FPIES common trigger free (free of rice, oats, dairy, soy, peas, legumes, green beans, sweet potato, all squash, poultry) and vegan. And they will taste good! Just a note-- I do use coconut in many recipes but it is very easy to sub for if you are coconut avoiders at your home.
Tomorrow's recipe will be for chocolate gingerbread houses, decorated with safe frosting (I will link the recipe-- it is on this site), sweet tarts and smarties. Stay tuned for the following recipes: candy bars, chocolate candy, gum drops, caramels, candy canes, cut out cookies and many many more!
Here is the recipe to kick it off:
Pear Dumplings
Ingredients:
1 cup sorghum flour
1/2 cup millet flour
1/2 cup quinoa flakes
2 Tbsp arrowroot starch
A dash of salt
2/3 cup palm oil shortening/safe butter/coconut oil
1/2 cup ice cold water
Filling:
1 cored, peeled pear (asian pear or a bartlett that you cut the top off so it is apple-shaped)
2 Tbsp brown sugar (also add cinnamon if safe. I did not use cinnamon)
1/4 cup finely chopped pineapple
Prepare the dough by first mixing all of the dry ingredients and then blending in the shortening with a pastry blender. Add the water last. Form the dough into a ball. If it is too sticky, add more millet or sorghum flour until smooth. Wrap the ball in saran wrap and refrigerate for a couple of hours.
Once the dough is ready to come out of the fridge, preheat the oven to 350 degrees F. On a floured safe piece of parchment paper, place ball of refrigerated dough. Sprinkle a bit of flour on top of the dough and then place a piece of parchment or wax paper on top to roll out dough (this way, no dough should end up on your rolling pin!). Roll into a circular shape, about 1/4inches thick. Set aside.
Core the pear (or apple if desired instead) with a corer or paring knife. You will want the outside of the pear to remain in tact and uncut. Place fruit on the center of the dough circle. Stuff the inside of the fruit with pineapple chunks and brown sugar-- top pear with any remaining brown sugar.
Make four slits in the dough from the edge to the outside of the fruit (do not cut under the fruit) at 12:00, 3:00, 6:00, and 9:00 respectively. Using the parchment paper below, gently fold up each section of dough to the top of the pear. Once all sides are folded upwards, your pear (or apple) will be encased in a little dough dumpling. Pinch the seams together to create seals around the pear and pinch tips together at the top to seal the dough. If you have extra dough, you can make little leaf shapes and adhere them to the top with a touch of wet fingers pressing the dough together. Brush the dough lightly with either a safe milk (we used coconut) or a safe butter/oil, and lift the parchment paper up to place the dumpling on a cookie sheet (using the parchment paper makes for an easy transfer and a cleaner cookie sheet!).
Bake at 350 for 20-25 minutes or until the outside of the dumpling is slightly browning and is firm. Halfway through the baking time, brush again with milk or oil.
Enjoy! I will post pics tomorrow. This was what i made for B's Thanksgiving dessert and my picky child ate the whole thing!!!!
Monday, November 14, 2011
Peace in the Darkness
In the town of Ofuna, Japan, there is an impressive statue of the Kannon, the Buddhist goddess of peace and mercy. This site also houses the eternal flame from the Nagasaki bombs and several other monuments to peace. The Kannon in Ofuna is also meant to be a site for people from foreign lands to visit when they are feeling homesick, a place for people feeling like strangers in a strange land, wishing for a normalcy that they once knew.
In the midst of the confusion, the dark nights, and the constant battles with foods and helping our children to have pain-free days, we still have moments of clarity and beauty every single day. We have chances to see the world through their eyes, to see the beauty and to not always have to realize the weight of a situation, no matter how daunting or overwhelming it may be. It amazes me that always in the midst of some of the most frustrating days, the times when I am just done with FPIES and angry at what it does to my child and my friends' children, my daughter, my beautiful B brings me back to peace.
Today, I went to the hospital. Not for a reaction, not for an allergy test, not for a check-up. Today I went for an ultrasound and got to see our new baby for the first time. (Yes, I am pregnant! My lack of posting is now hopefully making more sense to all of you! haha) We have fears of food allergies (mainly FPIES) and fears of my heart condition complicating the pregnancy, but all of that washed away when N and I could show B, "Look! That's our baby! You are that baby's big sister!" She saw the tiny hands and the tiny heart beat and with excitement said, "That baby is wigglin' around!!!" Any and all anxiety we had been feeling just left and we all enjoyed the moment together, meeting our new little family member. There will be times to worry, times to prepare. But there will be times for peace. There really must always be time for peace.
When I first saw the Kannon, B and I were riding the train and had become turned around. Not badly lost, but in need of direction. I remember looking out the train window and whispering "Who is THAT?" as I saw a huge alabaster bust rising out of the densely wooded mountain. When we finally went to visit her, it was the most peaceful place and I understood the Kannon's significance. As I try to be more and more in the moment with B, I realize the place that peace really does need to have in my house (and I am sure in all of our houses!) We have been turned around, we have lost our way on a lot of days because of FPIES and all that factors in to that, but I now aim to focus on being in B's moment, finding myself and finding my family in times of peace. And I am so happy to now have two babies, one more of a big girl and one yet to meet the world, to remind me of this and the so many other moments of beauty that will find us, FPIES or not.
In the midst of the confusion, the dark nights, and the constant battles with foods and helping our children to have pain-free days, we still have moments of clarity and beauty every single day. We have chances to see the world through their eyes, to see the beauty and to not always have to realize the weight of a situation, no matter how daunting or overwhelming it may be. It amazes me that always in the midst of some of the most frustrating days, the times when I am just done with FPIES and angry at what it does to my child and my friends' children, my daughter, my beautiful B brings me back to peace.
Today, I went to the hospital. Not for a reaction, not for an allergy test, not for a check-up. Today I went for an ultrasound and got to see our new baby for the first time. (Yes, I am pregnant! My lack of posting is now hopefully making more sense to all of you! haha) We have fears of food allergies (mainly FPIES) and fears of my heart condition complicating the pregnancy, but all of that washed away when N and I could show B, "Look! That's our baby! You are that baby's big sister!" She saw the tiny hands and the tiny heart beat and with excitement said, "That baby is wigglin' around!!!" Any and all anxiety we had been feeling just left and we all enjoyed the moment together, meeting our new little family member. There will be times to worry, times to prepare. But there will be times for peace. There really must always be time for peace.
When I first saw the Kannon, B and I were riding the train and had become turned around. Not badly lost, but in need of direction. I remember looking out the train window and whispering "Who is THAT?" as I saw a huge alabaster bust rising out of the densely wooded mountain. When we finally went to visit her, it was the most peaceful place and I understood the Kannon's significance. As I try to be more and more in the moment with B, I realize the place that peace really does need to have in my house (and I am sure in all of our houses!) We have been turned around, we have lost our way on a lot of days because of FPIES and all that factors in to that, but I now aim to focus on being in B's moment, finding myself and finding my family in times of peace. And I am so happy to now have two babies, one more of a big girl and one yet to meet the world, to remind me of this and the so many other moments of beauty that will find us, FPIES or not.
Thursday, November 10, 2011
B's Chewy Coconut Granola Bars
Every now and then I assemble a bunch of ingredients in front of my now toddler daughter and let her add what she chooses at will (I determine the amounts of each ingredient though!) to the mixing bowl. It makes for some long ingredient lists but it also makes for a very happy toddler. I created the base for this recipe (the quinoa flakes and sunflower seeds) and allowed her to use "modified discretion" for the rest. Enjoy!
B's Chewy Coconut Granola Bars
2 cups quinoa flakes, toasted (you can sub. millet flakes, rolled oats or amaranth flakes)
1 cup raw sunflower seeds (no husks), ground to a powder and roasted with the quinoa flakes
1 banana, mashed (or 1/4 cup finely diced apples, strawberries, or pineapple)
1/4 c pear sauce (or other fruit puree, no added water)
1/2 c. honey
2 Tbsp brown sugar
1 tsp. vanilla
1/4 cup Enjoy Life Chocolate Chips**
1/2 cup finely shredded coconut plus 2 Tbsp
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper (or silicone liner). Measure out 1 cup of shelled sunflower seeds and pulverize in the blender or food processor until a fine powder results. Pour the sunflower seed powder and the 2 cups of quinoa flakes onto your cookie sheet, blending ingredients with a fork. Toast in the oven for 10 minutes. Once done, remove mixture and pour into a medium bowl. Increase oven heat to 350 degrees F. Save your cookie sheet and parchment and set aside!
In the bowl containing the toasted mixture, add mashed banana (or diced apples/strawberries/pineapples), pear sauce and honey; blend well. Add brown sugar, vanilla, 1/2 cup shredded coconut and chocolate chips. Mix until all ingredients are well blended. Press the mixture onto the lined cookie sheet and flatten until mixture is evenly about 1/4-1/2 inches thick. Sprinkle remaining 2 Tbsp of coconut over the top of the mixture. Bake at 350 for 15-20 minutes or until the edges turn crispy and golden brown. Allow bars to cool and then cut into desired shapes and sizes. Freeze, store in sealed container, or eat! Enjoy--- we sure did!
** Instead of using 1/4 cup of Enjoy Life chips, you could use 1/4 cup safe baking cocoa instead.
B's Chewy Coconut Granola Bars
2 cups quinoa flakes, toasted (you can sub. millet flakes, rolled oats or amaranth flakes)
1 cup raw sunflower seeds (no husks), ground to a powder and roasted with the quinoa flakes
1 banana, mashed (or 1/4 cup finely diced apples, strawberries, or pineapple)
1/4 c pear sauce (or other fruit puree, no added water)
1/2 c. honey
2 Tbsp brown sugar
1 tsp. vanilla
1/4 cup Enjoy Life Chocolate Chips**
1/2 cup finely shredded coconut plus 2 Tbsp
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper (or silicone liner). Measure out 1 cup of shelled sunflower seeds and pulverize in the blender or food processor until a fine powder results. Pour the sunflower seed powder and the 2 cups of quinoa flakes onto your cookie sheet, blending ingredients with a fork. Toast in the oven for 10 minutes. Once done, remove mixture and pour into a medium bowl. Increase oven heat to 350 degrees F. Save your cookie sheet and parchment and set aside!
In the bowl containing the toasted mixture, add mashed banana (or diced apples/strawberries/pineapples), pear sauce and honey; blend well. Add brown sugar, vanilla, 1/2 cup shredded coconut and chocolate chips. Mix until all ingredients are well blended. Press the mixture onto the lined cookie sheet and flatten until mixture is evenly about 1/4-1/2 inches thick. Sprinkle remaining 2 Tbsp of coconut over the top of the mixture. Bake at 350 for 15-20 minutes or until the edges turn crispy and golden brown. Allow bars to cool and then cut into desired shapes and sizes. Freeze, store in sealed container, or eat! Enjoy--- we sure did!
** Instead of using 1/4 cup of Enjoy Life chips, you could use 1/4 cup safe baking cocoa instead.
An Incredible Update from The FPIES Foundation!
As some or all of you may already know, I am very proud to be serving on the board of directors for The FPIES Foundation, a non-profit organization aiming to educate, empower and advocate for families of children diagnosed with FPIES. I am especially excited to announce to all of you that as of November 3rd, we have now revealed the amazing team of health care professionals helping us to accomplish our goals-- our Medical Advisory Board. This is an incredible group of individuals, truly committed to helping improve the futures for our children, our families, and the medical professionals seeking to help these little ones.
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