A bread disaster!

Last week I tried making bread again. I made two batches.

I temporarily lost my mind while making the first and kept uncontrollably adding more oat milk. I knew it was wrong, but I just couldn't stop!  

I decided to try to cook the mess of dough just to see what would happen. I really wish I had taken a picture before I threw it away because it was hilarious. I have never seen "bread" like this. After cooking it for 45 minutes I finally decided it had enough. It looked nice and golden brown on the outside, but when I tried to transfer it from the loaf pan to a plate it collapsed on itself and oozed out mush. It reminded me of some lava cakes I have had in restaurants, but those are delicious and no one wants their bread to ooze stuff out of the middle. That's just gross!

After laughing at myself and regaining my sanity I tried another loaf. Close, but still too dense. Tasted good though. Still determined to get this right and will try again another time.

This week I started trying out birthday cake and frosting recipes since Cody's birthday is coming up. 

Wish me luck and I'll let you know how it goes!

KWFA Freeling Friday!

If you haven't seen this yet today you should check it out.

Today is Kids With Food Allergies Foundation's Freeling Friday. You can stock up on allergy friendly back to school snacks from Peanut Free Planet and Allerific and 5% of your purchase will go to the Kids With Food Allergies Foundation. You'll also receive a gift bag containing allergy friendly products.

Here are the links: Allerrific.com and Peanutfreeplanet.com .

What are your favorite treats from these sites? Let me know what you think of any new ones you try.

Mini-Meatloaves with Smashed Potatoes and Carrots

I'm pretty excited that we're getting to the point that Cody can eat some of the meals I make for us. I'm getting used to cooking with the modifications for his allergies and even though we ate healthy before, we're eating even better now. I'm actually noticing those last few pesky pregnancy pounds coming off too. Can't beat that!

I made this for all of us for dinner last night. Cody really liked the meatloaf.

I love that you can bake this meal in one pan. Anything that simplifies makes me happy!

Here's the recipe. Enjoy!

This recipe is egg-free, dairy-free, wheat-free, soy-free, peanut/tree nut-free, fish/shellfish-free (many meatloaf recipes contain Worcestershire sauce which has anchovies in it).

Mini-meatloaves with smashed potatoes and carrots

Meatloaf:

1/2 cup oats

1/4 cup rice or oat milk

1 tablespoon olive oil

1/2 small onion, diced

1 cup shredded or finely diced carrots

1 cup peas

1 cup chopped green beans

1 clove garlic, minced

1 lb. ground buffalo, beef or turkey

3 tablespoons zucchini sauce* 

1/2 teaspoon salt

1/4 teaspoon pepper

Additional zucchini sauce* for brushing tops

Potatoes and carrots:

2 Yukon gold potatoes

1 large sweet potato

8 baby carrots

Olive oil

Salt

Pepper

Preheat oven to 400 degrees. 

Meatloaf:

Put oats in large mixing bowl. Add milk. 

Let soak while preparing other ingredients

In a large pan, heat olive oil over medium/high heat. 

Add onions and veggies and sauté until just softened, about 8 - 10 minutes. 

Add garlic and cook for another 30 seconds. 

Let cool completely.

Combine the oats, veggies and ground meat, zucchini sauce, salt and pepper and mix by hand.

Form five mini-meatloaves and place on a baking sheet. 

Brush tops with zucchini sauce

Potatoes and carrots:

Peel and slice the potatoes into 1/4 inch slices. 

Cut the carrots in half lengthwise.

In a bowl, toss the potatoes and carrots with olive oil, salt and pepper.

Place them on the baking sheet with the meat loaves.

Bake 35 - 40 min.  

Transfer the potatoes and carrots to a bowl and smash with a fork.

Serve immediately with the meat loaves.

*If you have no problem with tomatoes, you can use ketchup instead of zucchini sauce.

Cranberry or blueberry apple muffins.

It took me a few tries to get these mini muffins just right, but I finally have the right texture and taste.

I usually make these with dried cranberries, but since we have a ton of blueberries, I used those this time around.

I can't seem to keep these around very long because we all love them. Well, Cody usually loves to eat them except when he decides they are a great "throw" (his word for ball) and wants to test his arm. I can tell you that it's pretty good!

These are wheat-free, dairy-free, egg-free, soy-free and vegan.

Enjoy!

Mini apple and dried Cranberry muffins

Makes about 20 muffins

1 1/2 cup oat flour
1 teaspoon baking powder

1/4 teaspoon baking soda
pinch of salt
1/4 cup maple syrup
1/2 cup applesauce
1/2 cup oat or rice milk
1/4 cup vegetable oil
1/2 cup chopped, dried cranberries or blueberries

1 small, finely diced apple

Brown sugar for sprinkling on top

Preheat oven to 350 and grease mini muffin pans.

In a large bowl combine the maple syrup, applesauce, milk, oil, cranberries/blueberries and apples.

In another bowl combine flour, baking powder, baking soda and salt.

Gradually stir in the flour mixture
Spoon the batter into the muffin pan. 

Sprinkle with brown sugar and bake for about 25 - 30 minutes until a toothpick inserted in the middle comes out clean.

Pestolata Pasta. It's not quite pesto, not quite gremolata.

I call this pestolata because it's a little like pesto and a little like gremolata. Either way, it's delicious! 

The problem with pesto is that is has nuts and parmesan cheese. Here's my recipe for nut-free, dairy-free, allergy friendly, vegan pestolata pasta. I often add veggies like asparagus or peas, Cody's favorite. Seriously, this kid just can't get enough peas. He eats them by the handful every day, all day and I buy an astonishing number of bags of peas every week. But I digress.

Enjoy!

1 cup basil
1 cup spinach
1 small garlic clove
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup olive oil
1 lb. rice pasta

Salt and black pepper

Combine the basil, spinach, garlic, lemon zest, lemon juice and oil in a food processor. Add a pinch of salt and a pinch of pepper. Blend until smooth.
Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.
Place the hot pasta in a serving bowl and immediately stir in the pesto. Add pasta water to reach desired consistency. Add more salt and pepper if desired.

 

Summertime Sparkling Sangria

Don't worry, this is NOT for Cody! 

I thought I would share this adults only recipe for sangria. Summertime and sangria just go together especially this refreshing sparkling sangria. 

For 4th of July I used cherries, red grapes and blueberries, but feel free to use any fruit combination you like. Sometimes I use lemon, lime and orange slices and replace the grape juice with orange juice.

Enjoy!

1 bottle chilled champagne or prosecco

1/2 cup white grape juice

1 cup ginger ale

 2 tablespoons brandy

1 cup mixed berries, cherries and red grapes

Mix all ingredients in a pitcher and chill in the refrigerator until ready to serve. Usually I chill sangria overnight, but you don't want this to lose its fizz, so start with cold ingredients and don't make it too far in advance.

Pour over ice and garnish with mint.

Buffalo hummus burgers

I have always loved 4th of July. It was one of my favorite holidays as a child. Then I met my husband at a 4th of July party and we got married three years later on 4th of July weekend, so I enjoy this holiday even more now!
 

Who's grilling for 4th of July weekend? To me, a good 4th of July weekend has to include grilling. I love burgers and I like using buffalo meat instead of beef because it is much leaner than beef. The problem is that because it is lean, it can dry out easily. That's why I like to add hummus to my buffalo burgers. It adds great flavor and moisture.

Use your favorite hummus, or here's the recipe for my Sesame-free hummus. I like to serve the burgers with my Allergy friendly potato salad.

 

I have been trying to make hamburger buns, but I have not perfected it yet, so use your favorite allergy friendly hamburger buns or bread.

Happy 4th of July, happy grilling and enjoy!

 

Grilled buffalo hummus burgers

1 lb. ground buffalo
2 tablespoons finely chopped onions
1/4 cup hummus
1/4 teaspoon salt
Freshly ground pepper
Vegan rice cheese
Your favorite allergy friendly hamburger buns

In a large mixing bowl combine the buffalo, onions, hummus, salt and pepper.
Shape into 4 burger patties
Grill over medium high heat for about 4 minutes on each side.
Top with cheese and toast the hamburger buns on the grill.
Serve on the buns with your favorite toppings.