Strawberry Cereal Bars
1 3/4 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup millet flour
2 1/2 cups quinoa flakes
1 cup sugar
1/2 cup honey
1 cup spectrum palm oil shortening (or safe butter/shortening/coconut oil)
1 Tbsp baking powder
1 Tbsp vanilla
1 12-16oz jar of For The Love of June Strawberry Preserves
1-2 Tbsp water
Brown sugar for sprinkling on top
Grease a small brownie/lasagna pan and set aside (I lined mine with foil and then greased the foil. Much easier for removing the bars!) Preheat the oven to 375 degrees F.
Mix all flours and quinoa flakes in a large bowl. Blend in sugar and baking powder. Set aside.
Melt the shortening/butter. Blend melted shortening with flour mixture until it becomes crumbly, almost like graham cracker crumb pie crust. Add in honey and vanilla--- mix thoroughly with a pastry blender.
Divide the mixture in half and press the first half into the bottom of the prepared pan. In a small bowl, mix the preserves and water until well blended and a spreadable texture. Pour over top of the pressed-in-pan layer and spread evenly. Once even, add remainder of shortening/flour mixture, spread evenly and press firmly. Once set, add a sprinkling of brown sugar over the entire pan.
Bake uncovered for about 20 minutes or until edges are firm and bars are becoming golden brown.
Remove pan from oven and allow to cool completely. Remove foil and set on cutting board. Cut bars into desired size with a very sharp knife. Use a spatula to separate.
These can be frozen and to do so, I individually wrapped each one in press and seal after cutting. When ready to serve, simply remove as many bars as desired and reheat in the microwave, or heat on low temp in the oven on a cookie sheet. These would be great topped with a safe vanilla ice cream (larry and luna's coconut bliss anyone?)
Enjoy!
375 degrees F for 20 minutes
Friday, January 13, 2012
Tuesday, January 10, 2012
Chocolate--- It's What's For Dinner
I made B some delicious Christmas chocolate lollipops and candies for her stocking this year. And I am finally getting around to sharing the recipe with all of you! Really, it is a very simple recipe. If you want it to be a little sweeter, I would suggest adding a few Tablespoons of powdered sugar, but otherwise, it was sweet enough for my little choco-holic. I used the lollipop and candy molds from AC Moore--- just really simple plastic ones. I did lightly oil them before pouring in the chocolate and I used palm oil shortening for this. Here we go:
B's Chocolate Christmas Candies
2 cups Enjoy Life chocolate chips
4 Tbsp (1/4cup) coconut milk
2 Tbsp shortening/butter (I used spectrum palm oil shortening)
1 tsp vanilla
On medium to medium low heat, melt shortening in a small saucepan. Stirring continuously, slowly add in Enjoy Life Chocolate Chips (or chunks). Add in the vanilla. Once fully melted, reduce heat and add in coconut milk. Continue stirring and turn off the burner. Once slightly thick, pour into prepared candy molds/small muffin cups. (If making lollipops, be sure to have sticks already in the molds before pouring in chocolate). Chill in freezer until firm. Once firm, wrap as desired and keep in an airtight container in the refrigerator. A note--- I did have about 1/3 of the chocolate pieces out in a candy dish, wrapped, for several days and at room temp, they maintained their shapes well.
If you wish to make layered treats, fill muffin cup halfway with chocolate and allow to firm in the freezer. Take muffin cups out and add a firm filling to the center (more on this later, but you can use sunflower seed butter, cherries, puffed amaranth etc) Cover with more melted chocolate, smooth the top flat, and then firm in freezer once more.
These were a big hit and I will definitely be making more with greater variation for the coming year. They were super duper easy to make. Really, the only thing you need to be on the watch for is the temp you melt the chocolate at--- it can be easy to burn chocolate if not done properly. If you have a good handle on your microwave temps, you could easily melt your ingredients in the microwave in a microwave safe bowl.
Happy chocolate-ing! I am saving this one for my elim diet list of treat recipes (if chocolate is safe for the next little one!)
B's Chocolate Christmas Candies
2 cups Enjoy Life chocolate chips
4 Tbsp (1/4cup) coconut milk
2 Tbsp shortening/butter (I used spectrum palm oil shortening)
1 tsp vanilla
On medium to medium low heat, melt shortening in a small saucepan. Stirring continuously, slowly add in Enjoy Life Chocolate Chips (or chunks). Add in the vanilla. Once fully melted, reduce heat and add in coconut milk. Continue stirring and turn off the burner. Once slightly thick, pour into prepared candy molds/small muffin cups. (If making lollipops, be sure to have sticks already in the molds before pouring in chocolate). Chill in freezer until firm. Once firm, wrap as desired and keep in an airtight container in the refrigerator. A note--- I did have about 1/3 of the chocolate pieces out in a candy dish, wrapped, for several days and at room temp, they maintained their shapes well.
If you wish to make layered treats, fill muffin cup halfway with chocolate and allow to firm in the freezer. Take muffin cups out and add a firm filling to the center (more on this later, but you can use sunflower seed butter, cherries, puffed amaranth etc) Cover with more melted chocolate, smooth the top flat, and then firm in freezer once more.
These were a big hit and I will definitely be making more with greater variation for the coming year. They were super duper easy to make. Really, the only thing you need to be on the watch for is the temp you melt the chocolate at--- it can be easy to burn chocolate if not done properly. If you have a good handle on your microwave temps, you could easily melt your ingredients in the microwave in a microwave safe bowl.
Happy chocolate-ing! I am saving this one for my elim diet list of treat recipes (if chocolate is safe for the next little one!)
Monday, January 2, 2012
Gingerbread House and Gumdrop Picture Show!
Our holiday creations! Gingerbread house with homemade gum drops and store bought smarties!
Sunday, January 1, 2012
Not so Gingery Gingerbread Houses
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!
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!
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!!!!
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