Thursday, October 31, 2013
Wednesday, October 30, 2013
Halloween Treats: Allergy Friendly Caramel Apples
Last but not least, my favorite Halloween treat, caramel apples! I remember when I was about 13 and had to get braces, I was most sad that I would not be able to eat caramel apples. That was the first thing I ate when I got my braces off!
Since Cody is allergic to dairy, I went searching for a good dairy free caramel recipe. I found one and it's really good. These might be some of the best caramels I've ever had!
Here's the link to the recipe for vegan caramel apples.
I had to make some substitutions for Cody's allergies. With the substitutions below, this recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.
-For margarine I substituted vegetable shortening and added some salt.
-For soy milk I substituted oat milk.
-For corn syrup I substituted rice syrup.
-I used half regular sugar and half brown sugar (only because I didn't have enough regular sugar, but I like the result).
I had to make some substitutions for Cody's allergies. With the substitutions below, this recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.
-For soy milk I substituted oat milk.
-For corn syrup I substituted rice syrup.
-I used half regular sugar and half brown sugar (only because I didn't have enough regular sugar, but I like the result).
And now an important tip. As I mentioned previously, I had a caramel disaster. I didn't realize just how much the caramel would bubble up, so I ended up with an overflowing caramel volcano. This is not a fun mess to clean up, soooo use a very big pot and enjoy!
Tuesday, October 29, 2013
Halloween Treats: Allergy Friendly Rice Crispy Treats
When I was little my grandma made popcorn balls for all of the kids in her neighborhood for Halloween and I used to help her. I wanted to make something similar for Cody, but we can't do popcorn. I decided to make rice crispy treats instead.
I couldn't find marshmallows that worked with Cody's allergies. One I looked at used fish gelatin! Not only are we both allergic to fish, but that just doesn't sound like something I want in my rice crispy treats - yuck! I tried to use brown rice syrup and butter. This wasn't bad, but just not quite as good as the marshmallow-y treats I remember.
I wanted this to be easy and I have no desire at this point to attempt making my own marshmallows. I already had a caramel disaster, but more on that in the next post. I went online and found that AllerEnergy sells marshmallows that are free of all top 8 allergens and also corn-free. Perfect!
Cody's cousin, Olivia, sent him a Halloween treat box. In it were some very cute cupcake decorations, so I decided to make rice crispy "cupcakes." Thanks Olivia!
I couldn't find marshmallows that worked with Cody's allergies. One I looked at used fish gelatin! Not only are we both allergic to fish, but that just doesn't sound like something I want in my rice crispy treats - yuck! I tried to use brown rice syrup and butter. This wasn't bad, but just not quite as good as the marshmallow-y treats I remember.
I wanted this to be easy and I have no desire at this point to attempt making my own marshmallows. I already had a caramel disaster, but more on that in the next post. I went online and found that AllerEnergy sells marshmallows that are free of all top 8 allergens and also corn-free. Perfect!
Cody's cousin, Olivia, sent him a Halloween treat box. In it were some very cute cupcake decorations, so I decided to make rice crispy "cupcakes." Thanks Olivia!
I used India Tree natural food coloring to try to make them purple, but I didn't use enough, so they're just kind of tinted!
These are delicious, easy and just like the rice crispy treats I remember. Enjoy!
This recipe is peanut free, tree nut free, egg free, dairy free, wheat free, soy free, fish free (had to throw that one in because of the marshmallows I saw), and corn free.
Rice Crispy Treats
6 cups crispy rice cereal
1 package AllerEnergy marshmallows
1/4 cup vegetable shortening
1/4 teaspoon salt
Melt the shortening and salt in a large saucepan over low heat.
Slowly stir in the marshmallows until completely melted.
Remove from heat, add the rice cereal and stir until cereal is completely coated with marshmallow.
Press into a greased baking pan, let cool completely and cut.
To make rice crispy "cupcakes" spoon into decorated baking cups immediately after combining the cereal and marshmallow. Let cool completely.
These are delicious, easy and just like the rice crispy treats I remember. Enjoy!
This recipe is peanut free, tree nut free, egg free, dairy free, wheat free, soy free, fish free (had to throw that one in because of the marshmallows I saw), and corn free.
Rice Crispy Treats
6 cups crispy rice cereal
1 package AllerEnergy marshmallows
1/4 cup vegetable shortening
1/4 teaspoon salt
Melt the shortening and salt in a large saucepan over low heat.
Slowly stir in the marshmallows until completely melted.
Remove from heat, add the rice cereal and stir until cereal is completely coated with marshmallow.
Press into a greased baking pan, let cool completely and cut.
To make rice crispy "cupcakes" spoon into decorated baking cups immediately after combining the cereal and marshmallow. Let cool completely.
FARE's Tips for Safe and Fun Trick-or-Treating
In a previous post I said that Halloween has always been about so much more than
food and candy for me. As you can see in the pictures below, Cody is having lots of fun
getting ready for Halloween.
I remember trick-or-treating as a kid and how much I loved it. I really want
Cody to be able to enjoy it also.
Your child doesn't have to miss out on the fun of trick or-treating because of his or her food allergies. Click on the link below for some great tips from FARE on trick-or-treating safely while still making it a fun experience for your child.
http://blog.foodallergy.org/2013/10/11/tips-for-trick-or-treating-safely-on-halloween
I have a couple more posts about safe Halloween treats that will be up soon!
food and candy for me. As you can see in the pictures below, Cody is having lots of fun
getting ready for Halloween.
I remember trick-or-treating as a kid and how much I loved it. I really want
Cody to be able to enjoy it also.
Your child doesn't have to miss out on the fun of trick or-treating because of his or her food allergies. Click on the link below for some great tips from FARE on trick-or-treating safely while still making it a fun experience for your child.
http://blog.foodallergy.org/2013/10/11/tips-for-trick-or-treating-safely-on-halloween
I have a couple more posts about safe Halloween treats that will be up soon!
Friday, October 25, 2013
Halloween Treats: Allergy Friendly Oatmeal Cookie Spiders
As previously mentioned, I'm trying out some fun Halloween treats for Cody.
I thought these cookie ball spiders came out tasting and looking pretty good. I can't get Cody to try one yet, but he thinks the "spiders" are very fun to look at and that makes me happy!
These are pretty low sugar, so you might want to add a little more if you want them sweeter. A great thing about cooking with no eggs is that you can sample the dough before you bake it and make adjustments!
To make the eyes and legs I cut pieces from gummy worms. We like Surf Sweets and YumEarth gummies and candies. They're allergy friendly, organic, free of artificial dyes and flavors and delicious!
Pictured below are three variations of the cookies: regular, cinnamon and chocolate. And yes, I know spiders have eight legs, but I didn't have enough gummy worms because I might have eaten too many. Oops. I think they look better with six legs anyway!
This recipe is peanut free, tree nut free, wheat free, egg free, dairy free, soy free and vegan (if you use vegan gummy worms).
Enjoy!
Oatmeal cookie balls
1 1/2 cups oats
2 tablespoons oat flour
1/4 cup applesauce
1/4 cup white grape juice
1/4 cup maple syrup
3 tablespoons vegetable oil
1/2 cup chopped dates
1/4 cup chopped dried cranberries or raisins
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
For finer oats, I give them a few pulses in a food processor before mixing.
Mix all ingredients in a bowl.
Roll into one inch balls and place on a baking sheet.
Bake at 350 for 20 minutes
Variations:
Chocolate - add 1/4 cup cocoa powder
Cinnamon - add 1/4 teaspoon cinnamon
I thought these cookie ball spiders came out tasting and looking pretty good. I can't get Cody to try one yet, but he thinks the "spiders" are very fun to look at and that makes me happy!
These are pretty low sugar, so you might want to add a little more if you want them sweeter. A great thing about cooking with no eggs is that you can sample the dough before you bake it and make adjustments!
To make the eyes and legs I cut pieces from gummy worms. We like Surf Sweets and YumEarth gummies and candies. They're allergy friendly, organic, free of artificial dyes and flavors and delicious!
Pictured below are three variations of the cookies: regular, cinnamon and chocolate. And yes, I know spiders have eight legs, but I didn't have enough gummy worms because I might have eaten too many. Oops. I think they look better with six legs anyway!
This recipe is peanut free, tree nut free, wheat free, egg free, dairy free, soy free and vegan (if you use vegan gummy worms).
Enjoy!
Oatmeal cookie balls
1 1/2 cups oats
2 tablespoons oat flour
1/4 cup applesauce
1/4 cup white grape juice
1/4 cup maple syrup
3 tablespoons vegetable oil
1/2 cup chopped dates
1/4 cup chopped dried cranberries or raisins
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
For finer oats, I give them a few pulses in a food processor before mixing.
Mix all ingredients in a bowl.
Roll into one inch balls and place on a baking sheet.
Bake at 350 for 20 minutes
Variations:
Chocolate - add 1/4 cup cocoa powder
Cinnamon - add 1/4 teaspoon cinnamon
Thursday, October 17, 2013
Allergy Friendly Pumpkin Muffins
Halloween has always been my favorite holiday! Cody may have some limitations when it comes to the candy and food, but there is so much more to Halloween than the food and I hope to share the fun of Halloween with him. There are costumes, decorations, parties, beautiful fall nights and spooky stories!
I still want him to enjoy some special Halloween treats, so I'm going to try out some ideas I have this year.
Below is a recipe for pumpkin muffins that I have been working on for a while. I thought it would be a great recipe to share now for fall and Halloween. And October seems to be the month for pumpkin everything!
I added some chopped, dried cranberries because Cody loves them.
These muffins are dairy free, egg free, wheat free, peanut and tree nut free and vegan.
Enjoy!
I still want him to enjoy some special Halloween treats, so I'm going to try out some ideas I have this year.
Below is a recipe for pumpkin muffins that I have been working on for a while. I thought it would be a great recipe to share now for fall and Halloween. And October seems to be the month for pumpkin everything!
I added some chopped, dried cranberries because Cody loves them.
These muffins are dairy free, egg free, wheat free, peanut and tree nut free and vegan.
Enjoy!
Mini pumpkin muffin recipe
2 cups oat flour
1 teaspoon baking powder
2 cups oat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon pumpkin pie spice
pinch of salt
1 cup pumpkin purée
1/4 cup maple syrup
1/4 cup applesauce
1/4 cup vegetable oil
1 cup pumpkin purée
1/4 cup maple syrup
1/4 cup applesauce
1/4 cup vegetable oil
1/2 cup rice or oat milk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Brown sugar for sprinkling on top.
Preheat oven to 350 and grease mini muffin pans.
Combine flour, baking powder, baking soda, spice and salt.
In another large bowl combine the pumpkin, maple syrup, applesauce, oil, oat milk and vanilla.
Gradually stir in the flour mixture.
Spoon the batter into the muffin cups. Sprinkle with brown sugar and bake for about 25-30 minutes until a toothpick inserted in the middle comes out clean.
Preheat oven to 350 and grease mini muffin pans.
Combine flour, baking powder, baking soda, spice and salt.
In another large bowl combine the pumpkin, maple syrup, applesauce, oil, oat milk and vanilla.
Gradually stir in the flour mixture.
Spoon the batter into the muffin cups. Sprinkle with brown sugar and bake for about 25-30 minutes until a toothpick inserted in the middle comes out clean.
Wednesday, October 9, 2013
Allergy Friendly Green Chile & "Cream" Pasta
I grew up in Santa Fe, New Mexico. In New Mexico we put chile on everything and I do mean everything! You can even find chile chocolates, muffins and jam. And our chile is spelled "chile," not "chili." Our official state question is, "red or green?" This means red or green chile. Often the answer is, "Christmas" which is both. We are serious about our chile. And once you've caught the chile bug, you're hooked. Any of my NM friends, or anyone who has spent time in NM can back me up on this. My husband, who is from Indiana, lived in New Mexico for a few years and he also discovered the wonderful, addictive properties of green chile. And besides being delicious, chile is also very good for you and very high in vitamin C.
I recently asked my mom when I started eating chile. She thinks I was about two. I would guess that might be late in comparison (we moved to NM when I was about one, so we got a late start). Would love to hear from my NM friends about this. Cody hasn't tried it yet, but soon maybe.
Anyway, we always have Hatch, NM green chile in our freezer even though we live in Florida now. Must. Always. Have. Chile!
September is prime chile roasting season in New Mexico, so no matter where I live I always have a hankering for lots of chile in September and October.
When my husband and I were living in New Mexico we went to a restaurant that had an amazing green chile, cream pasta. I decided to try an allergy friendly version.
If you order chile from NM and have not tried it, beware of the hot. Seriously, even if you like spicy food, it can be intense! If you don't have roasted green chile in your freezer you can usually find canned Hatch green chile at Whole Foods and some other grocery stores. It's not the same, but it will do in a pinch!
I might want to eat this pasta every night!
Enjoy!
This recipe is dairy free, wheat free, egg free, soy free, peanut and tree nut free and vegan.
I recently asked my mom when I started eating chile. She thinks I was about two. I would guess that might be late in comparison (we moved to NM when I was about one, so we got a late start). Would love to hear from my NM friends about this. Cody hasn't tried it yet, but soon maybe.
Anyway, we always have Hatch, NM green chile in our freezer even though we live in Florida now. Must. Always. Have. Chile!
September is prime chile roasting season in New Mexico, so no matter where I live I always have a hankering for lots of chile in September and October.
When my husband and I were living in New Mexico we went to a restaurant that had an amazing green chile, cream pasta. I decided to try an allergy friendly version.
If you order chile from NM and have not tried it, beware of the hot. Seriously, even if you like spicy food, it can be intense! If you don't have roasted green chile in your freezer you can usually find canned Hatch green chile at Whole Foods and some other grocery stores. It's not the same, but it will do in a pinch!
I might want to eat this pasta every night!
Enjoy!
This recipe is dairy free, wheat free, egg free, soy free, peanut and tree nut free and vegan.
Green chile pasta
1 tablespoon olive oil
1/2 small onion chopped (I use red onion)
1 clove Garlic minced
1 to 2 tablespoons chopped, roasted green chile (depending on how spicy you want it).
1/2 cup vegetable broth
2 tablespoons Daiya dairy free cream cheese
3 tablespoons plain Hummus
1 package rice or other gluten free fettuccine
Salt and pepper
Prepare fettuccine as directed on the package.
Meanwhile in a large skillet heat the olive oil over medium heat.
Add onions and sauté until soft, about 7-8 minutes.
Add garlic and green chile and sauté for about 30 seconds.
Add the broth.
Reduce heat to medium low and add hummus and dairy free cream cheese.
Stir until completely combined.
Add salt and pepper to taste.
Drain the pasta when it is done, reserving some of the pasta water.
Remove the sauce from the heat, add the pasta and toss with the sauce.
Add a little bit of pasta water to thin the sauce if needed.
1 tablespoon olive oil
1/2 small onion chopped (I use red onion)
1 clove Garlic minced
1 to 2 tablespoons chopped, roasted green chile (depending on how spicy you want it).
1/2 cup vegetable broth
2 tablespoons Daiya dairy free cream cheese
3 tablespoons plain Hummus
1 package rice or other gluten free fettuccine
Salt and pepper
Prepare fettuccine as directed on the package.
Meanwhile in a large skillet heat the olive oil over medium heat.
Add onions and sauté until soft, about 7-8 minutes.
Add garlic and green chile and sauté for about 30 seconds.
Add the broth.
Reduce heat to medium low and add hummus and dairy free cream cheese.
Stir until completely combined.
Add salt and pepper to taste.
Drain the pasta when it is done, reserving some of the pasta water.
Remove the sauce from the heat, add the pasta and toss with the sauce.
Add a little bit of pasta water to thin the sauce if needed.
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