Breakfast Birthday Party

A year ago if you had asked me about hosting a breakfast-themed party, I would have said "no way!". Breakfast can be a difficult meal for people with allergies, especially when making food for a crowd. But when Little Man was recently asked what food we should serve at his birthday, he replied "waffles and bacon". That sounds like the makings of a breakfast party to me!

Here's what we served for our party of nine people:

• bacon (made before people arrived and kept warm in the warming drawer)
• waffles (made to order)
• maple syrup
• blueberry sauce*
• Healthy Top "whipping cream" (this was really good!)
• large fruit platter
• banana bread (I made the delicious one from The Whole Life Nutrition Cookbook)
• car-shaped cake (Agave Cupcake recipe from The Allergen-free Baker's Handbook)
• pina colada ice cream
• juices: apricot, guava and pomegranate

The cake was our first one that wasn't white (we don't use food colouring). The pink icing (I was going for purple) was coloured and flavoured by crushing raspberries and blueberries through a fine mesh sieve and adding the juice to the icing. The brown icing had molasses added to it. I made the cake in 2 8-inch round cake pans and cut them to form the car shape. The '3' was made of raisins.

*Blueberry sauce:

• 2 cups blueberries
• 1/4 cup fresh orange juice
• 1 Tbsp maple syrup

1. Combine all in small saucepan. Cook at medium-low heat for 15 minutes, until sauce thickens a little.

The party was a big success and all the food was a hit. Our 3-year-old was very pleased with his special party.  And when it was all over, he predictably asked "Can I have more cake please?".

Vitamix Recipe: Orange Slush

Our whole family is sick right now. There are all sorts of viruses going around this year, so everywhere we go we see people coughing and sniffling. In an effort to boost our Vitamin C, I bought two bags of fresh oranges this week. Using my Vitamix, I've made everything from orange juice to orange sorbet. My favourite is something in between: an orange slush.  It packs in the vitamins from fresh oranges and is very soothing on a sore throat. You can make it in less than 2 minutes too.

• 2 fresh oranges
• dash of agave syrup
• ice cubes

1. Peel and quarter the oranges.  I find it fastest to remove the peel with a knife, but feel free to quarter the orange and then use your fingers to peel off the skin.  If a little white pith remains, that's ok.
2. Place the oranges in the Vitamix and add a dash of agave.
3. Add ice cubes until the total contents reach between 2 1/2 and 3 cups (use the measurements on the side of the Vitamix container).  I use large ice cubes that my fridge makes, and this is about 6 or 7 cubes.
4. Blend, starting on low and dialing up to high.  Flip the high-speed switch and blend for about 20-30 seconds until all ice is crushed and your drink is smooth.
5. Pour into a tall glass. If it is too thick, simply wait 10-20 seconds and it will become more liquidy.

Do you have any recipes that make you feel better when you are sick?

Morning Millet in a Zojirushi Rice Cooker

I love waking up on winter mornings to a hot breakfast. Even better, a hot breakfast that is already made and waiting for me!  We recently purchased a Zojirushi rice cooker to replace our 12+ year old rice maker that was showing signs of distress.  My favourite thing about the Zojirushi (other than the perfect rice that it cooks) is the timer feature.  It saves 2 timer settings, so I have a pre-set breakfast timer and a pre-set dinner timer.  When I first got the machine, I went looking online for how to make millet in it but came up empty-handed.  After a bunch of trial and error, we've figured out how to make it perfectly every time.

1. For each portion needed, measure 1/4 cup of millet into the Zojirushi.  For the 3 of us I therefore use 3/4 cup millet.  (Note that some people first toast the millet -- I've tried both ways and I personally prefer it untoasted.)
2. Add 1 cup water for each portion.  So if you used 1 cup of millet, add 4 cups water.  For 3/4 cup millet add 3 cups water.  For 1/2 cup millet add 2 cups water.
3. Shake a small dash of salt into the water, then close the lid.  Plug in the rice cooker and select the "Porridge" cycle.  Set the timer for when you will want to eat in the morning.
4. When the millet is cooked, dish up into bowls.  Sprinkle each serving with cinnamon and cardamom, pour almond milk over the top, then add fresh (or frozen) berries or slices of fruit.  Top with a light drizzle of maple syrup.

Vitamix Recipes: Almond Milk, Cashew Milk and Rice Milk

Our new Vitamix is coming in very handy.  In fact, we use it more than once a day. It has made a big difference in how we prepare allergy-friendly food -- both in allowing us to make new things, and in making existing recipes faster and smoother. As I experiment and find new favourites, I will share my Vitamix recipe successes with you. To learn more about Vitamix high-powered blenders, click the Vitamix banner on my blog. Use the code 06-005769 for free shipping if you decide to order one of your own!

Some of my most-used Vitamix recipes are for non-dairy milk. Yes, you can purchase ready-made rice and almond milks in the store, but their flavour is not as good as what you can make at home. Plus, when you make it you know exactly what is in it -- no fillers or preservatives. And it is VERY easy and much less expensive to make it yourself.

Almond Milk

• 1 cup raw almonds
• 4 cups water + more for soaking
• 2 Medjool dates, pitted
• 1 tsp vanilla

1. Soak almonds in enough water to cover for 4 hours or overnight.  Then drain and rinse almonds well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the almonds, dates and vanilla.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. Strain the milk through a nut milk bag, or 2-3 layers of cheesecloth in a wire sieve (the nut milk bag is SO much easier), for 30 minutes.  Squeeze excess milk out of bag (or gently press residue in sieve) then pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.
5. Almond residue (what is left in your nut bag or sieve) can be discarded, but I store mine for a few days in the fridge to use in recipes such as Zucchini Bread.  It can also be used as a facial scrub!

Cashew Milk

• 1 cup raw cashews
• 4 cups water + more for soaking
• 1 Tbsp agave syrup
• pinch sea salt

1. Soak cashews in enough water to cover for 4 hours or overnight.  Then drain and rinse cashews well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the cashews, agave and salt.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
5. Cashew milk does not need straining. Simply pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.

Rice Milk

• 1/2 cup cooked brown rice
• 2 cups water
• 1/2 Tbsp maple syrup

1. Measure 2 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the rice and maple syrup.
2. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
3. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
4. Rice milk does not need straining. Simply pour milk into a container with lid (I use a 500mL/1 pint mason jar). Store milk in the fridge for up to 4 days. Shake well before serving.

New Gluten-Free Dairy-Free Egg-Free Waffle Recipe

Our old waffle maker packed it in several months ago, so we have been having a lot of pancakes recently.  But a shiny new waffle maker made its appearance at Christmas so we are enjoying a change to our breakfast routine.  A new waffle maker means a new recipe, right?  Yes!  I used to make waffles from a mix, but decided to come up with something from scratch.  I am so glad I did because these are much better in both taste and texture.  As usual, I like to make a big batch and freeze the extras so this is a large recipe.  I use a rounded 1/3 cup of batter in my waffle maker and the recipe makes 12 waffles.

• 2 1/2 cups almond milk (or rice milk)
• 2 Tbsp rice wine vinegar
• 2 tsp almond extract (optional, or substitute 1 1/2 tsp vanilla)
• 3 1/4 cups gluten-free flour mix, OR:
• 2 cups brown rice flour
• 3/4 cup potato starch
• 1/2 cup tapioca flour
• 2 Tbsp maple sugar
• 1 tsp xanthan gum
• 1 tsp sea salt
• 2 tsp baking soda
• 1/4 cup coconut oil, melted

1. Measure milk into 4-cup measuring cup or small bowl.  Add rice wine vinegar and almond (or vanilla) extract. Set aside.
2. In a large bowl, whisk together the flour, sugar, xanthan gum, salt, and baking soda.
3. Melt the coconut oil and whisk into the milk mixture.  Then whisk the wet ingredients into the dry ingredients.
4. Heat your waffle iron.  When ready, pour batter onto hot waffle iron and follow your iron's instructions for how long to cook (generally around 4 minutes).  Repeat until you have used all your batter.
5. Serve with real maple syrup and fresh berries for a tasty treat.

Turkey Risotto

Happy New Year!  I hope everyone had a great holiday season.  This has been a super busy month at Eagle Loft.  I've been cooking up a storm and have several new recipes to share.  I also have a few new cookbooks I'm excited to review.

One of my Christmas gifts this year was a set of two pressure cookers.  I love them!  I made a pressure cooked meal for lunch and another for dinner last night, so they are already getting lots of use.  After eating turkey with mashed potatoes, yams and gravy for the several days following Christmas, I wanted to come up with a recipe to use up more turkey in a different way.  I braved risotto for my first test of the pressure cooker and it was an overwhelming success!  I will definitely not be making risotto the old fashioned way again.  I've made it a couple more times since, including as a dinner side-dish to accompany a roast chicken.  It really is easy and quick enough to make as a side-dish or a lunch.

If you are scared of pressure cookers then I encourage you to try a good quality new model as they have safeguard features now.  Mine is the Fagor Duo, which comes with two size pots (both of which I've used already in the last week).  I found it easy to figure out and am not worried at all about its safety.  I've also heard good things about the Kuhn Rikon cookers.

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 small leek, chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 cup frozen peas
• 2 1/4 cups chicken stock (vegetable stock for a vegan dish)
• 2 cups chopped cooked turkey (optional -- omit for side dish)
• 2 Tbsp Daiya vegan cheese (optional but delicious)
• 1 tsp fresh thyme, chopped
• salt and pepper to taste

1. Heat oil in pressure cooker pot over medium heat and saute onion and leek for 2 minutes.  Add garlic and saute another 2 minutes, stirring frequently.  Add rice and saute another 2-3 minutes until rice starts to slightly brown.
2. Add peas and chicken stock and stir.  Seal lid and pressurize according to your cooker's instructions.  Cook at reduced heat (once under pressure) for 7 minutes at 15 psi (13 minutes at 8 psi).
3. Release pressure fully then open lid and stir in turkey, Daiya, thyme, salt and pepper.  Serve and enjoy!

Zucchini Bread with Roasted Almonds

I have been looking for a good gluten-free, dairy-free, egg-free zucchini bread for awhile, and I finally found one that really caught my eye over at Gluten Free Goddess.  I made a few changes, including incorporating roasted almonds.  We are just starting to introduce nuts to the Little Man's diet, so we don't have a wide range of nuts to choose from.  Although I would have originally wanted to pair this with pecans, the almonds surprised me in how much flavour they added to the bread.  It was a perfect match!  Roasting them yourself really brings out extra flavour.  I also included almond residue (leftover from making homemade almond milk) for an additional flavour boost, and used an organic demerara sugar for a crisp crust.

To roast the almonds, preheat your oven to 350 degrees.  Spread whole raw almonds over a foil-lined cookie sheet and roast in the oven for 10-12 minutes. Watch the oven carefully as the 10 minute mark approaches.  You want a nutty smell to be coming from the oven, but if you overdo it the almonds will burn.  Set cookie sheet aside for almonds to cool.  Note that almonds will not crisp up for at least an hour.  For using in the bread, you only need to wait until the nuts are cool enough to handle.  Chop by hand or in Vitamix at power 5 for 5-7 seconds.  For storage of extra almonds, wait 1-2 hours until almonds are completely cool, then store in a tightly-sealed container in the fridge.  I like to use my roasted almonds to top green salads.

The bread recipe can be started while the almonds are roasting.  Conveniently, the bread bakes at 350 degrees, so you can use the same preheated oven once the almonds are done.

• 1 rounded cup (1 1/4 cups) partially peeled then grated zucchini
• 1 cup sorghum flour
• 1/2 cup tapioca starch
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup organic demerara sugar (can be substituted with natural cane sugar)
• 1/4 cup almond residue (solids created by making almond milk) (optional)
• 1/3 cup coconut oil
• 1/4 cup coconut milk
• 1 tsp lime juice (can be substituted with lemon)
• 1 Tbsp Ener-G egg replacer whisked with 1/4 cup water 
• 1/3 cup chopped roasted almonds (optional)

1. Press the liquid out of the zucchini by placing it in a sieve and squeezing. It is important to remove as much liquid as you can so the bread isn't too gooey. Fluff it with a fork and set aside.
2. In the bowl of a stand mixer, combine sorghum, tapioca, xanthan, baking powder, cinnamon, baking soda, and salt.  Mix.  Add sugar and mix again.
3. Add almond paste, coconut oil, coconut milk, lime juice, and egg replacer mix.  Beat on medium speed until well mixed -- about 1 minute.
4. Add drained zucchini and almonds and mix on slow 20 seconds or so until combined.
5. Scrape dough into parchment-lined loaf pan (I just drape it in a U-shape in the pan and don't worry much about the ends) and smooth the top with a damp spatula.
6. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the middle comes out clean.

Vitamix Recipe: Harvest Pancakes

Pancakes are a favourite breakfast at Eagle Loft. We have several different recipes that we alternate between, and we always make a big batch so we can freeze some to have on hand. This nutritious recipe smells divine while cooking, and tastes even better. It is such a comforting fall morning breakfast.

Although this recipe is designed to be made in a Vitamix, instructions are also included at the end to mix these by hand. Halve this recipe if you don't want leftovers (the recipe makes pancakes for eight or nine servings). These pancakes can be frozen and then heated in a toaster oven for a quick breakfast.

• 2 Tbsp maple syrup
• 3 Tbsp safflower oil
• 1/2 cup applesauce
• 3/4 cup pureed pumpkin
• 1/2 banana, broken into 2 pieces
• 1 1/2 cups rice milk
• 2 1/2 cups gluten-free flour mix
• (or use 1 3/4 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp sea salt

1. Place ingredients into Vitamix in order listed.
2. Starting at speed 1, turn on Vitamix.  Turn dial to 10 and blend 15 seconds.  Turn off Vitamix and scrape sides with spatula to loosen any dry ingredients stuck to the edge.  Set dial to speed 1 and turn on Vitamix again.  Turn dial to 10, then flip switch to high power and blend 15 seconds or until batter looks smooth.
3. Heat pan over medium heat.  Pour pancake mix directly from Vitamix into hot pan in circles about 2 1/2 inches round.  Cook about 2 minutes per side, being careful not to burn pancakes.
4. If not using a Vitamix, mix wet ingredients and dry ingredients in separate bowls, mashing banana into wet ingredients.  Stir wet ingredients into dry ingredients and mix to combine.  Use a 1/3 cup measuring cup to pour batter into pan.  Cook as directed above.

Kabocha Squash Soup

I am so glad I decided to try more squash varieties this year.  I picked up a Kabocha squash at a local farm and decided to make soup with it.  It is a lovely sweet squash, so I made it into a sweet soup rather than a curried or spicy one.  Don't worry, it isn't too sweet -- this soup has a nice delicate flavour and a lovely texture too.  The Little Man gobbled it up, so I had to run out and stock up on Kabochas!  I've made the soup several times now, and every time it is finished I roast another squash and make it again.  I love to have this on hand for lunches.  It is a perfect meal on a blustery Autumn day.

I adapted the recipe from one at AYear of Slowcooking.

• 1 small-medium Kabocha squash (4-6 cups cubed)
• 1 large sweet onion, chopped
• 2 apples, peeled and cubed
• 4 cups chicken stock (vegetable stock for a vegan soup)
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/4 tsp nutmeg
• 1/4 tsp coriander
• 1/4 tsp cloves
• 1/4 tsp cinnamon
• 1/2 cup coconut milk

1. Preheat oven to 400 degrees. Using a large kitchen knife, cut the squash into 6-8 chunks (be VERY careful not to cut yourself!). I find it easiest to start a cut next to the stem, pushing until the knife is embedded -- then remove knife, turn squash over and try to line up a cut from the under side.  Repeat on edges until you can slice completely through.  The subsequent cuts shouldn't be too bad once you get the squash sitting on the cut side.  Remove seeds and stringy pulp (I find these seeds too tough to eat roasted).  Place squash pieces in glass dish with 1/2 inch of water.  Roast in oven for 25 minutes.
2. Meanwhile, add onion, apples, stock and spices to crockpot and turn to high.
3. When squash is done, let cool a little until easy to handle, then use a spoon to separate the flesh from the peel.  Cube squash and add to crockpot.  Cook on high for 4 hours or low for 6-8 hours.
4. During last 15 minutes of cooking, stir coconut milk into crockpot.
5. Puree with a hand-blender or a VitaMix.

Oooey Gooey Lasagne

You may have heard it talked about as it is getting a lot of press, or you may have tried it yourself.  I'm talking about Daiya, a newcomer to the vegan cheese market.  If you haven't tried it I know what you're thinking: "Eeewww, vegan cheese. I'm not trying THAT again."  But you have to trust me that Daiya isn't like other cheese alternatives.  It contains no dairy, soy, eggs, or wheat.  What it DOES contain is gooeyness.  It actually melts like real cheese!  It also has quite a good taste.  So good the Little Man and I have consumed over 8 pounds of it since we ordered it the first week of August.  He loves it raw and gobbles up slices of it.  I am not so fond of it in its raw state, but love it melted on pizza, nachos, quesadillas, grilled cheese sandwiches, and of course -- lasagne.

I modified this recipe from one at Gluten Free Chops.

• 9 Tinkyada lasagne noodles
• 1 14 oz can diced tomatoes
• 1/2 can tomato paste
• fresh oregano, basil, marjoram, parsley all finely diced
• - or - dried herbs to taste (try 1/2 tsp of each)
• dash of agave syrup
• 1/4 tsp salt for sauce plus 1/2 tsp salt for meat
• 1 pound ground bison
• 2 cloves garlic, minced
• 1 sweet onion, diced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 3 carrots, peeled and sliced
• 1 small zucchini, diced
• 2 cups kale, chopped
• 1/4 pound (or more) Mozzarella-style Daiya 

1. Lay dried noodles in 2 lasagne pans so they are not overlapping.  Pour 1 inch of boiling water in each pan and cover with cookie sheets.  Let sit 20 minutes.
2. Meanwhile, lightly brown bison over medium heat in a large frypan.  Add garlic, onion, peppers, carrots, zucchini, kale, and 1/2 tsp salt.  Cook over medium-low until veggies are softened.
3. Drain a little liquid from the diced tomatoes, then puree with a hand-blender.  Stir in tomato paste, herbs, agave, and 1/4 tsp salt.
4. Once the 20 minute noodle timer rings, remove the lids and transfer all the noodles into one pan (draining the other pan).  Coat the empty lasagne pan with a little olive oil, then place 3 noodles side-by-side in the bottom of the pan.
5. Spread half of the meat/veggie mixture over the noodles, followed by 1/3 of the tomato sauce and 1/3 of the Daiya.
6. Repeat another layer of 3 noodles, the remaining meat/veggies, 1/2 of the remaining tomato sauce, and 1/2 of the remaining Daiya.
7. Top with last 3 noodles, remaining tomato sauce, and remaining Daiya.
8. Bake at 375 degrees for 35 minutes.

Have you tried Daiya?  What do you think of it, and what recipes do you make with it?

Sunbutter Crispies

These snack bars are very addictive.  Consider yourself warned!

The Little Man goes crazy over these, and who can blame him?  He's the one that came up with the name "crispies".  They are definitely one of his favourite foods.  But I have to confess that I eat just as many (ok, probably more) than he does.  I think they are an excellent breakfast treat to add protein to your morning, and a perfect 4 o'clock tide-me-over-until-dinner snack too.  And they are SO easy.  You don't even need to grease the pan.

• 3/4 cup Sunbutter
• 3/4 cup pure maple syrup
• 2 1/2 tsp Agar flakes
• 1 283g box Perky's Crunchy Rice cereal (made by Enjoy Life)

1. Mix Sunbutter, syrup and Agar flakes together in a large pot (large enough to hold a box of cereal) over medium heat.  Stir frequently until the mixture starts to bubble.
2. Remove pan from heat and add cereal.  Stir to combine well.
3. Press mixture into 9x9 glass dish, making sure to smooth the top (a plastic rice paddle works really well).
4. Refrigerate 1-2 hours to set (2 is better but I usually can't wait).  Use a sharp knife to cut into squares.
5. ** optionally, drizzle melted chocolate over the top

Banana Pancakes

The Little Man loves his pancakes for breakfast.  He likes them plain, with no syrup or toppings.  I have been making him pancakes from the Bob's Red Mill Pancake Mix for about a year now;  I make so many things from scratch, it was nice to have one thing I could simplify.  But I always made it hard on myself by making a triple batch so I could freeze a few dozen little pancakes to have on hand.  So I would spend two hours in the morning every few weeks standing over the frypan cooking batch after batch.

Then I saw a post from The Allergic Kid for Banana Pancakes.  They looked too good to not try.  I needed to make some modifications to make them gluten-free, and some other changes just because.  And I must say, they are delicious!!   They look like a lot of work to make compared to using a mix -- you even need a hand blender to puree the banana.  But they really are very simple.  I plan to make a single batch every weekend, which I know will be less work than the large mix batch I had been making.  And these are much tastier!

Dry ingredients:

• 3/4 cup tapioca flour
• 1/4 cup millet flour
• 1/4 cup sorghum flour  
• (or use 1 1/4 cups of Bread Flour Mix from The Allergen-Free Baker's Handbook in place of these 3 flours)
• 1/4 tsp xanthan gum
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet ingredients:

• 1 banana + enough rice milk to make 1 1/2 cups total
• 1 Tbsp safflower oil + extra to coat pan
• 1 Tbsp maple syrup
• 1 tsp vanilla

1. Combine dry ingredients in medium bowl and whisk together.
2. Combine wet ingredients in tall narrow container and puree with hand blender until smooth.
3. Pour wet ingredients into dry ingredients and stir until combined.
4. Heat a large frypan over medium heat.  Add oil to lightly coat bottom of pan.
5. Use a measuring scoop to pour batter into the pan in 3-inch circles (I use a 1/3 cup scoop to make 2 pancakes).  Flip when top is filled with bubbles and bottom is light brown.  Note that these stick to the pan when they are not cooked enough -- let cook longer and they should be easier to flip.

This recipe makes 1 dozen 3-inch pancakes.

Cookbook Review: The Allergen-Free Baker's Handbook

When I heard that Cybele Pascal had a second cookbook coming out, I was very excited.  I have previously mentioned her first cookbook, The Whole Foods Allergy Cookbook, as it contains several recipes that we regularly prepare at our house.  The one downfall of the first book for me was that the baking recipes contain spelt, which we cannot have as it is a form of wheat.  So I awaited the new book's arrival with a bit of caution as to not raise my hopes too high.  When I opened the cover for the first time I was holding my breath in anticipation.... and... NO spelt to be seen!  And Oh, what lovely photographs of things I can bake!

The Allergen-Free Baker's Handbook starts with a very useful dry and perishable goods pantry list.  It outlines the various flours, sugars, shortening, chocolate, and other baking ingredients that are found in today's allergen-free kitchen.  Cybele gives information on companies that make some of these products, as well as useful tips on why these ingredients are used and how best to use them.  This is followed by a section on how to replace various allergens so you can learn what to substitute in your favourite baking recipes.

For the most part, the recipes in this book use a flour mixture consisting of brown rice flour, potato starch, and tapioca flour.  It is recommended that you mix up a big batch of this flour to store in your fridge or freezer so you have it on hand when needed in a recipe.  This makes it so much easier to bake -- you don't need a multitude of flours each time you want to make something.

In our family there is a one-month period where we celebrate three birthdays.  This book arrived just in time for the festivities!  My Mum borrowed the book and made Chocolate Layer Cake with Dark Chocolate Frosting for my birthday.  She loved the book and decided to also try making Vanilla Cupcakes with Vanilla Frosting.  Both were a success!

Next was Little Man's birthday -- and his first ever cake!  I made the Vanilla Cupcakes with Vanilla Frosting -- twice, as we celebrated on his birthday and then again a few days later.  I found this recipe very easy to make.  The icing recipe creates a lot of icing, so I needed to make it only once for the two sets of cupcakes.  It keeps well in the fridge.  The cupcakes stay good in the fridge for several days, but they also freeze very well.  This has become a staple baked good in our house. In just over a month, my Mum and I have made these FOUR times!  When you have gone such a long time without cake I think there is a grace period where you can eat as much as you like to catch up a bit. :)

For my Mum's birthday, I made Carrot Ginger Layer Cake with Orange Buttercream Frosting.  This is soooo good.  We couldn't taste the ginger, so we would add a bit more next time (and yes, there will definitely be a next time).  This cake was ok the day it was made, but it became outstanding the next day after it was refrigerated.  The icing is good enough to eat on its own!

I also tried the Classic Chocolate Chip Cookies recipe.  The results on this one were somewhat mixed, but it was through no fault of the recipe.  In my area we are unable to purchase dairy-free, soy-free shortening.  So in my baking recipes I substitute 3/4 cup refrigerated coconut oil for 1 cup of shortening.  This worked fabulously on all three types on cakes and their icing.  But I didn't measure very well with the cookies (I added too much), and I didn't refrigerate the coconut oil as long as I usually would.  The flavour was divine -- but the cookies ended up flat and lacy.  Next time I will try this recipe with 2/3 cup coconut oil and I bet they will turn out perfect.

There is much more to the book than cake and cookies;  there are pies, cobblers, muffins, biscuits, and breads too.  Everything looks delicious.  There are lovely photos of baked goods that inspire you to try everything shown.  I am tempted to start at the beginning and cook my way through the book, but then I would have to wait a couple months before having a vanilla cupcake again -- and that is not going to happen!

This book is so much more than just a cookbook to me.  This book represents a way of experiencing "normal" foods in spite of all the allergies.  It's a guide to creating a birthday cake that doesn't have to have the label "allergy-free cake", because it is so yummy that the non-allergic crowd can enjoy it too.  It is a confidence booster in that you don't need to alter the recipes and hope they work out.  It is the first book I pick up when I want to bake.

I received a review copy of this book, but was in no way influenced to write a positive review.  I would have written everything the same if I had obtained my copy from the bookstore.  This is truly a breakthrough book for those of us living with allergies and I strongly encourage you to give it a try.  Cybele's web site gives the recipe for the flour mix, a red velvet cake with icing, and blueberry boy bait.  Give one of these a try and you will likely see yourself needing her book.  And remember, if you haven't eaten cake in awhile you have my permission to go a little crazy when you start baking from this book.

Happy Birthday Little Man!

The moment I waited a year for... Little Man got to eat birthday cake.  Last year we knew we were dealing with allergies before his birthday, but we didn't know what he was allergic to.  So no birthday cake for the birthday boy.  This year, we needed a special recipe for a two-year-old's first taste of cake.  I found what I was looking for in the Vanilla Cupcakes with Vanilla Frosting recipe from the Allergen-Free Baker's Handbook.  More on this book in a future post... but the cake was divine!  Little Man's opinion?  "Mmmmmm cake. Cake GOOD!"

What else do you serve a two-year old on his birthday?  All his favourites of course!  For Little Man, that meant baby corn, brown rice pasta, turkey meatloaf, and homemade crackers with guacamole.  A tasty and nutritious meal that he gobbled up.

Quinoa Crackers

I have been busy in the kitchen lately cooking up a storm.  So busy that I haven't found a moment to post (I also dig into dishes so fast I forget to take pictures!).  But when Ali over at The Whole Life Nutrition Kitchen posted a cracker recipe this morning, not only did I have to make it immediately but I knew I had to share it too.  The secret ingredient?  Cooked quinoa!  Well, I just happened to have some on hand so I decided to break out the food processor and rolling pin and give it a try.

I have been looking for a cracker recipe for months.  The only crackers I have found that the Little Man and I can eat are the Hol Grain rice crackers.  He loves them -- me, not so much.  When checking out the recipes, however, I freeze up when I read "roll out the dough".  Let's face it, crackers look like a lot of work.  But this recipe says to put everything in the food processor -- easy!  Easy and fast mixing combined with slow rolling might be doable.  In fact, Ali suggests rolling the dough between two sheets of parchment paper and simply transferring the whole sheet of parchment to the baking sheet.  So the tedious and slow task I was expecting surprised me by being rather fast after all.

Ali's crackers are topped with three types of seeds, none of which we can eat.  I made half of our crackers plain (for Little Man) and topped the other half with rosemary and kosher salt.

The verdict?  Hands down, the best crackers I've ever eaten (EVER!) gluten-free or not.  And if you listen carefully you might hear Little Man in the background voicing his approval... "more cracker, more cracker, more cracker!" 

Ham and Split Pea Soup

The days have turned cold, but we're still spending lots of time outside.  There's no better feeling than returning home to the comforting smell of hot soup throughout the house.  This soup makes use of leftover ham, but you can omit the ham for a vegetarian option.  I don't cook the ham in the soup these days as Little Man doesn't eat ham yet;  I simply stir ham into the bowls of those who are eating it.  Depending on if you are serving ham or not, you need to adjust the salt -- more salt if no ham.  The timing for this soup is very dependant on the temperature at which you cook it.  You can have it ready in an hour and a half if you keep it at a good boil, three hours if you use a high simmer, or 8 hours in a crockpot.

• 9 cups chicken or vegetable stock
  
• 2 1/2 cups yellow split peas, well rinsed
  
• 3 carrots, peeled and grated
• 3 stalks celery, backs peeled and diced
• 1 onion, diced
• 1 Tbsp tarragon
• 1 bay leaf
  
• salt and pepper to taste
• cubed ham (1/2 cup per bowl)

1. Bring stock to a boil.
2. Add all ingredients (unless you are serving some bowls without ham -- then leave out the ham until serving)
3. Turn down the soup a little but keep the soup boiling.  Stir every 20 minutes when cooking it at this heat (very important so it doesn't burn!).  Cook with the lid on, but remove the lid for the last 20 minutes.  The soup should be ready in 1 1/2 to 2 hours when cooked at high heat.
4. Adjust seasonings and serve.
   

Brown Rice with Lentils

This is a recipe I make for Little Man, although it could also be a hearty side dish for adults. Every time I cook vegetables for Little Man I save the cooking water. I keep a 3-cup container in my freezer and add the veggie water to it each meal. We usually just have a couple tablespoons of liquid left after cooking vegetables, so it takes a while to fill the container. But when it is full, it is time to make this recipe! Run the container under hot water for 30 seconds or so to loosen the ice block from the container.

• 3 cups vegetable cooking water, chicken stock, or water
• 1 inch piece kombu (dried kelp) or dash of salt
• 1 large carrot, finely grated
  
• 1/2 cup brown rice, rinsed thoroughly
• 1/4 cup green lentils, rinsed thoroughly
• 1/4 cup brown lentils, rinsed thoroughly
• 3/4 cup chopped cooked chicken (optional)
  

1. Heat liquid to boiling.
2. Add carrot, rice, lentils and salt or kombu.
3. Reduce heat to simmer. Cover and cook for 1 hour, checking to ensure there is enough liquid at the 45-minute mark. (Add a little extra water if necessary.)
4. Remove from heat, remove piece of kombu, and stir in chopped chicken.

This freezes really well. If using chicken I make 4 toddler portions, otherwise I freeze this in 3 individual containers.

Leek and Potato Soup

Bleh. I'm sick again. Before it hit too bad, I whipped up a big pot of leek and potato soup, another of turkey meatball soup, and a batch of biscuits. Now I'm trying to lay low and let my soups work their magic. I've made this soup for years so it's a tried and true favourite. It just needed a small modification to work with our allergies.

• 4 slices bacon, chopped
• 2 large leeks, white part only, chopped (4 cups)
• 1 large onion, chopped
• 3 stalks celery, backs peeled, sliced
• 1 Tbsp tarragon
• 1 tsp thyme
• salt and pepper
  
• 5 large yukon gold potatoes, cubed
• 4 cups chicken broth
• 1/2 cup rice milk
• 1/2 cup coconut milk

1. Fry bacon over medium-low heat until cooked but not crispy. Add leeks, onion, and celery. Stir. Cover and cook over low heat about 15 minutes until wilted.
2. Sprinkle tarragon, thyme, salt and pepper over veggie mixture. Stir, add potatoes, and stir again. Add chicken broth, cover and bring to a low boil. Cook until potatoes are tender (about 15 minutes).
3. Use an immersion blender to puree until smooth. This could also be done in a regular blender in a few batches.
4. Add rice milk and coconut milk to soup. Heat over low until soup is hot, then turn to low simmer until ready to serve.

Do you have any recipes that help you feel better when you are sick?

Chicken Meatball Soup and Biscuits

I woke up feeling pretty crummy a couple days ago. Not death-warmed-over flu terrible, just icky. But I knew what would make me feel better: chicken meatball soup. Homemade chicken soup really does contain some magic that nourishes your whole body. As always, it made me feel a whole lot better -- until the soup ran out. So I made another batch for lunch today. Little Man got very excited over this soup, and he *loved* his first biscuit.

Chicken Meatball Soup:

• 8 cups chicken broth
• 1 pound ground chicken (or turkey)
• 4 carrots, peeled and sliced
  
• 1 parsnip, peeled and sliced
  
• 1/2 onion, chopped
  
• 1 baby zucchini, sliced
  
• 1 large yukon gold potato, cut into small cubes
  
• 1 1/2 tsp tarragon
• 2 tsp parsley
• 1/2 tsp sage or poultry seasoning
  
• salt and pepper
• 100 grams (about 1/4 pound) white rice spaghetti
  

1. Heat the broth to a slow boil, then add the carrots, parsnip, onion, zucchini, and potato.
2. Pull small chunks off the block of chicken. I use one hand (keeping the other one clean in case my toddler gets into something!) and shape the bits into roughly round shapes about the size of a large grape. As I form each one I drop it into the soup. Don't worry too much about shaping the meatballs; odd shapes work just fine.
   
3. Add tarragon, parsley and sage. Add salt and pepper to taste. Boil for 20 minutes (or more).
4. Break the pasta into 1-2 inch pieces and drop into the soup. Boil for another 20 minutes, then turn to simmer until you are ready to serve.

I used to always make my great-grandmother's baking powder biscuits to accompany soup. I made a few modifications to my scone recipe and -- voila! Savory biscuits. Not the same texture as baking powder biscuits (I prefer this biscuit texture as it is much smoother and flakier) but a similar taste.

Biscuits:

• 1 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 3/4 tsp xanthan gum
• 1 Tbsp baking powder
• 3/4 tsp sea salt
• 1/2 cup solid coconut oil (chill in the fridge to make solid)
• 3/4 cup coconut milk

1. Preheat oven to 425 degrees.
   
2. Whisk together the flours, xanthan gum, baking powder and sea salt.
3. Use a pastry cutter to mix the coconut oil into the dry mix until you get pea-sized crumbs.
4. Use a wooden spoon to combine the coconut milk with the crumbs. Stir/fold until just combined.
5. Divide mixture into 9 biscuits. Shape gently with your hands and place on baking sheet.
6. Bake for 20 minutes, or until lightly browned around the bottom edges.
   

Toddler Trail Mix

"Wow, all those allergies! What DOES he eat?" This is something I hear quite often. Sometimes people find it hard to think of snack foods that are outside the standard toddler fare. Cheerios, goldfish crackers, and cheese-strings appear to be very popular with the 2 year old market according to my latest shopping-mall observations. So I guess I shouldn't be so surprised when people stare at Little Man's snack cup wondering what weird food I am feeding my child.

I like to refer to this as trail mix, but Little Man knows it as Crunchies, Puffs, Raisins and Lizards. His favourite part is the lizards -- he will usually dig around until he gets every last one before he starts in on the other components. They are sheets of nori seaweed that I have cut into shapes using a craft punch. They are a great enticement for him to eat other things too. If he doesn't want a muffin, I cut it into cubes and serve it with a sprinkling of lizards over the top. Zucchini quinoa muffins on their own are sometimes not what he is craving, but muffins and lizards are hard to resist.

Trail mix:

• nori sheets cut into appealing shapes using a craft punch
• puffed brown rice (I use the Simple Treasures brand)
  
• quinoa crunchies (by Gogo Quinoa -- either original or cinnamon)
  
• raisins

What snacks do your allergic toddlers enjoy?