Category Archives: recipes

Finally Pie I can Eat! (gluten-free, dairy-free option, egg-free crust, soy-free)

Screen Shot 2014-10-10 at 4.38.57 PM  Thanksgiving is probably my favourite holiday.  I love turkey and all the fixin’s including pumpkin pie.  I cooked my first turkey when I was 8 and after that It became my holiday.
Last week I was able to finally perfect a gluten free/vegan pie crust.  My oldest son loves pumpkin pie so first on the agenda is to finally be able to bake my famous (well famous in my family) pumpkin pie completely gluten free, Yay!

PIE CRUST

  • 2 1/2 cups AS all purpose flour
  • 1 1/4 cups coconut oil chilled (I also used butter)
  • 1/2 cup coconut milk or sour cream(Full fat, NOT light coconut milk or light sour cream)(If you use coconut milk chill the can in the fridge for a couple of hours.  Drain off the liquid and use only the fat)
  • 1 tsp salt (If using salted butter you can omit)

METHOD

1) Place the cubed coconut oil or butter in a bowl

2) In a large bowl, whisk together the flour, salt

3) Sprinkled the cubes of coconut oil/butter over the flour. Use a pastry cutter to blend the coconut oil into the flour. Work the CO into the dough until you have what resembles a coarse meal

4) Add the coconut fat/sour cream to the flour oil/butter mixture. Use a fork to incorporate into the mixture.

5) Work pastry dough together into a large ball.  cut the ball in half. Form into disks. Place one disk between two pieces of plastic wrap, parchment paper or wax paper.  Roll out to desired thickness .  remove top layer of plastic wrap, place pie plate upside down on rolled out dough.  Using the bottom layer of plastic wrap flip pie plate over and let dough fall into pie plate.  Use your fingers to pat dough into place and pinch edges of dough around pie plate. Place in refrigerator until ready for the filling

FILLING

  • 2 cup pumpkin puree
  • ½ cup packed light brown sugar
  • 3 large eggs
  • ¾ cup coconut milk or evaporated milk
  • 1 ½ tsp finely grated fresh ginger
  • ¾ tsp ground cinnamon
  • 1/2  tsp ground cloves
  • 1/2 tsp salt

    Directions

    1) Preheat the oven to 400 F.

    2) Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the  milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.

    3) Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.

    4) Pumpkin pie is best serve chilled and topped with any allergen friendly whipped cream of your choice

Flaky Biscuits (gluten-free, egg-free, dairy-free optional, corn-free, soy-free)

 Biscuit

 

 

 

 

 

Flaky Biscuits

Ingredients

  • 2 cups  Allergic Solution All Purpose Flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter or coconut oil, cubed
  • 1 cup buttermilk or (coconut milk with 1 tsp vinegar)
  • 1/3 cup cream or full fat coconut milk

Preparation

In large bowl, stir together all purpose, sugar, baking powder and salt. Using fingertips, pastry blender or 2 knives, rub or cut in butter/coconut oil until in coarse crumbs. Stir in buttermilk and cream to make lumpy wet dough.

Using ice-cream scoop or large spoon, portion dough into 9 scoops, dropping each onto well-floured surface. Turn each to coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet; arrange remaining scoops like petals around scoop.

Bake in 425°F (220°C) oven until golden and flaky, 25 to 30 minutes. Remove from pan; let cool on rack. Makes 9 biscuits.

 

 

At Last a Fluffy Gluten-free Potato Gnocchi (egg-free, optional)

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Ingredients:

  • 2 lb. russet potatoes or sweet potatoes (about 4 medium), peeled and cubed
  • 1-1/2 cups Allergic Solution All Purpose Flour Mix, more for kneading and rolling
  • 1 tsp. kosher salt
  • 1 large egg, lightly beaten (optional)

Boil potatoes until tender, drain and rinse in cold water. Blend potatoes until smooth set until completely cooled.

Meanwhile place flour in a bowl and mix in salt, when potatoes are cool add egg and mix well.

Add potato mixture to flour. Mix together until all combined. (this step is easier if you use your hands)

Transfer it to the floured surface and wash your hands.

rolling

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Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t over-mix it, or the gnocchi will be tough; the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.

Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.

Remove any lingering bits of dough from your work surface and lightly re-flour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.

With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.

 

With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, re-flouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour. You can freeze the gnocchi to use later, put the baking sheet in the freezer until they are frozen then transfer to a zip lock freezer bag. If you are cooking right away they can stay out on the counter for 2 to 3 hours.

To cook drop gnocchi into boiling water and cook until they have all risen to the top. Serve with your favorite sauce.

 

 

Are you on Team Pancake or Team Waffle?

Screen Shot 2014-02-05 at 10.48.20 AM Recently I had a discussion with a friend about pancakes versus waffles. She couldn’t see the point of investing in a waffle iron and wanted to know my thoughts on the subject.

Personally I cannot make a good pancake to save my life.  They either burn or are raw in the middle.  My kids would run screaming from the room if I made them pancakes.

Waffles are an entirely different story.  I make awesome gluten-free waffles!  I used to try and make pancakes; I felt being a good mom meant making pancakes Sunday mornings for your family.  Yeah perhaps something I read at some point in my life.

I once had received a waffle iron as a gift but it was promptly put in the back of a cupboard never to be seen again until we moved.  My oldest son was 3 when we moved houses and was helping me unpack boxes in the kitchen.  He found the waffle iron and asked “Mommy wat dis?”  That would be a waffle iron sweetheart.  “wat a wabble?” A waffle is kind of like a pancake.  “I want wabble mommy”, Yeah ok I will make you a waffle tomorrow.  “Mommy I want wabble now”, we will have waffles tomorrow.  “No now” Tomorrow, Now, tomorrow, now….sigh ok I will make you a waffle for lunch.  I want wunch now.  Of course you do sweetie.  Screen Shot 2014-02-05 at 10.47.45 AM

So mommy finds the food boxes, pulls out the pancake mix and makes a waffle on a wing and a prayer.  He must have been impressed because he asked for another one. “I wub wabbles mommy!”  Cool because they were really easy to make.

That was the beginning of our waffle love.  My son is now almost 20 and we have been through 4 waffle irons and he still “wubs wabbles”.

The thing I love about waffles is they are so easy to make.  I mix up the batter, pour it on the waffle iron, close the lid and wait for the beep.  While the waffles are cooking I can go off and do something else.  I can also make up a whole whack of waffles on the weekend, throw them in ziplock bags and put them in the freezer.  During the week for breakfast I could pop a couple of waffles in the toaster and hand them to the boys as they ran out the door and I knew they were getting SOME nutrition in the morning.

I have always made my own mix, I would make up a Tupperware container of the dry ingredients so I would just have to add the wet ingredients and I was also able to add to the mix.  Whether it is blueberries, chia seeds, flax seeds, dried fruits etc you can change up the taste to whatever strikes you at the time.

Waffles can be very versatile as well, and not just for breakfast.  My boys grew up for the most part gluten free but we all hated gluten free bread but gluten-free waffles make great sandwiches.  Have you ever made a grilled cheese sandwich with waffles?  No….try it! It is very yummy.  What about putting a burger patty in between two waffles?  Delicious!  For hot dog or sausages fold your waffle in half and you have an awesome GF bun.  The thing with our Allergic Solution waffles is they are a lot more filling because of the fibre content. More fibre than a couple of slices of regular bread so you tend to eat less of them and they keep you full longer.

A few months back I posted a recipe that is a favorite in this house.  Add bacon to your waffles while they are cooking.  Pour enough batter on the waffle iron just to cover it, don’t close the lid, when the batter starts to bubble put cooked strips (or crumbled) of bacon on top of the batter, some cheddar cheese (if you can tolerate it) and then pour some more batter on top and close the lid.  Wait for the beep and you have bacon, cheddar waffles, serve with a side salad for a quick and easy dinner.

Have you ever had eggs benny subbing a waffle instead of the English muffin?  If you are feeling brave try making your own hollandaise sauce (of course if you can’t tolerate eggs just skip to the next paragraph).  Just toast a waffle that you have in the freezer or use fresh made waffles, top with ham and a poached egg, drizzle with hollandaise sauce and you perfect GF eggs benny!

I will often use waffles for a base as dessert.  Add a couple of tbsp of maple syrup, sugar or honey to the batter.  (Because of the fibre content of the Allergic Solution Pankcake and Waffle mix the longer it sits the thicker it will become so don’t worry about the maple syrup or honey making the batter too runny).  Top off the waffle with whipped dairy or coconut cream, ice cream or frozen yogurt and berries and you have a nice simple dessert.  Even my non-gluten free friends love my waffle desserts.

If you don’t have a waffle iron, you can buy one for around $30 at Walmart or one of the discount department stores.  I have one I paid around $120 for but use it regularly so it was worth the investment.

 

Thumbprint Cookies (Gluten, egg, dairy, nut, soy & corn FREE)

T’is the season for baking cookies.  Cookies are the easiest thing to throw in the freezer and pull out when you have  guests over the holiday season.  So whenever I get the call “You home?  We are going to pop in for a bit, be there in 15 minutes!” I have a  couple of containers in my freezer so I can quickly get them out and put them on a nice Christmas Plate! Can anyone say “super relaxed holiday host!”

Truthfully, nothing fills me with more dread then those calls so to reduce some of my stress I like to plan ahead.  Coffee maker ready to go with a fresh filtre and the coffee all measured out in ziplock bags and my best Christmas tray standing ready.  Takes me less than 3 minutes to have the coffee on and cookies on the tray.  That gives me 10 minutes to rush around the house tidying up which generally means throwing stuff on someone’s bed, closing bedroom doors and giving the guest bathroom a quick wipe down.  I always say if anyone saw the crazy woman running around screaming at the kids and hubby to clean up, they wouldn’t come within 500ft of my house.

These thumbprint cookies are so easy to make and freeze really well.  Santa loves them as well so leave a few on a plate for him Christmas eve!

Thumprint cookies

 Thumbprint Cookies

2 tbsp apple cider vinegar
1 cup organic cane sugar or sugar of your choice
3/4 cup virgin olive oil
1 tbsp vanilla extract, or any extract you wish such as almond, maple, rum
¼ cup rice milk or milk of your choice
1 – 334g package of Allergic Solution™ Pancake & Waffle Mix

1) Preheat oven to 350°F.
2) Place apple cider vinegar, sugar, oil, vanilla extract and rice milk in a large mixing bowl.
3) Using an electric mixer, mix on medium speed until sugar is dissolved.
4) Gradually add Pancake & Waffle Mix and mix on medium speed until completely combined and resembles cookie dough.
5) Scoop 1 tbsp of dough and roll into small (cookie) ball, place on parchment paper lined cookie tray, spacing each cookie “ball” approximately 4 – 5 cm apart.
6) Repeat step 5 until dough finished and on cookie tray.
7) Using a spoon, flatten each cookie “ball” so each cookie is approximately 1 inch thick.

8) With your thumb press down gently into the middle of the cookie making a small well.

9) Fill each well with approx. 1 tsp of the jam of your choice.
7) Place in preheated oven for 8 – 12 minutes. (keep an eye on them as I found the first batch took 12 min the last batch was about 8 min)

Makes 24 – 36 cookies

Sausage Bites (gluten, egg, nut, soy, corn FREE. Dairy free optional)

sausage bites   Tis the time of year for endless entertaining and parties.  I get tired of being the one that takes the veggie tray with hummus because I want to make sure there is something there I can eat.  I found this recipe on one of my friends Facebook page but it used a flour based product and no seasoning.  Not sure where it originated but thought it might be a good one to convert into a gluten free/egg free /dairy-optional version.

Sausage Bites

  • 1 lb. sausage meat or ground pork (uncooked)
  • 8 oz. cream cheese
  • 1/2 c shredded sharp cheddar cheese
  • ( 12 oz Daiya dairy free cheese can be used to replace the cream cheese and cheddar cheese)
  • 2 cloves garlic minced
  • 1/2 onion finely minced
  • 2 tsp Italian seasoning
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 1/4 c. AS Pancake/Waffle mix (you will have a 1/2 pkg. left over)

Place everything in bowl and mix well (I used my stand mixer with the dough hook)

Form into 1 inch balls and place on greased cookie sheet.

Bake 400F for 20 to 25 min

I have to say they were so yummy.  My kids ate them with BBQ sauce and ketchup, I liked them on their own.

Happy Holiday Entertaining!

Holy Crap this bread has a ton of fibre!

High fibre and delicious

High fibre and delicious

  I fell in love with Holy Crap© Skinny B cereal a couple of years ago.  Ever since it has been a staple of my diet.  I have it with some coconut milk in the morning, throw some in my yogurt and add it to cookies I make for the kids (shhhh! Don’t tell them).  I love the fibre and find it keeps me regular always a happy place to be.  Here is a list of the benefits of Holy Crap©; non-GMO, organic, gluten free, kosher,  lactose free, sugar free, salt free, nut free, all natural, vegan, raw, very high in fiber, high in iron, source of calcium, source of omega-3 and omega-6, no cooking required.

I also ended up with a ton of apples after a day of apple picking in September which I decided to slice up and dehydrate.  After dehydrating them I put them in the VitaMix© and made an apple granola.

Now what a treat to add some apple granola to my Holy Crap© and toss in my yogurt! Very Yummy!.

So I decided to see what it would taste like if I tossed it in our Yeast Free Bread mix.  Well the result was great tasting bread that is really high in fibre, approximately 5.7g of fibre per slice!

I made a sandwich using chicken salad and it was truly a fantastic tasting sandwich.  The bread has a very faint apple flavour and just a hint of sweetness.  It is very moist and held together nicely in a sandwich.

I think this will be my new favorite bread recipe.  Enjoy!

bread

Holy Crap/Apple YEAST-FREE BREAD

Makes one loaf of bread

  • 2 tbsp ground Chia seeds or ground flaxseed
  • 3 tbsp apple cider vinegar
  • 1/4 cup warm water
  • 1/3 cup virgin olive oil or oil of your choice
  • 1 cup water
  • 1 tbsp honey
  • 1 package of Allergic Solution Yeast Free Bread
  • ¼ c chopped dried apple
  • 2 Tbsp Holy Crap Skinny B cereal

 

INSTRUCTIONS

  1. Preheat oven to 400°F and grease bread pan.
  2. In a large bowl, add ground Chia/Flax, vinegar and 1/4 cup of warm water.
  3. Stir and let sit for 1 – 2 minutes.
  4. Add  honey and mix well
  5. Add oil and 1 cup of water to bowl and stir until combined.
  6. Add entire package of AS-YFB  and stir until completely combined.
  7. Mix in Holy Crap and Apple
  8. Pour into bread pan and gently shake until evenly distributed.
  9. Bake for 1 hour and 5 minutes.
  10.  Allow to cool for approximately 30 minutes.

*Note, once it has risen (about 10 min in oven) cover with foil so it does not brown too much.  Honey can make the crust very dark

 

Holy Crap Cereal can be purchased from  the Gluten Free Smart Store 

 

 

 

 

Raisin Cinnamon Spice Cookies (Gluten, egg, dairy, nut, soy and corn FREE)

Raisin Cinnamon Spice Cookies
Created by Lisa Cantkier (bio below)

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When I think of Fall, I think sugar and spice, and everything nice! I love the look of Fall leaf colours in Ontario, particularly the pretty, jeweled shades of brown and red. Spices of those colours create the perfect addition of taste and scent when taking in those sights. The flavour of sweet cinnamon, fused into a soft, chewy and moist cookie with nutritional benefits is my kind of cookie for this season, or any season!

Ingredients:

2 tablespoons apple cider vinegar
3/4 cup organic coconut palm sugar
1 ½ tablespoons cinnamon (ground)
1/4 cup raisins
3/4 cup extra virgin olive oil
1 tablespoon pure vanilla extract
1/4 cup hemp milk (recipe will work with any type of milk)
1 – 334g package of Allergic Solution™ Pancake & Waffle Mix

Directions:

1. Preheat oven to 350°F.
2. Combine apple cider, raisins, vinegar, sugar, cinnamon, oil, vanilla extract, and hemp milk in a large mixing bowl.
3. Combine and mix ingredients well until sugar is dissolved.
4. Gradually add Pancake & Waffle Mix, and mix well with other ingredients until completely combined and your mixture looks like cookie dough.
5. Spoon 1 teaspoon of dough and roll into small balls; place on parchment paper lined cookie tray, spacing each cookie ball approximately 5 cm apart.
6. Repeat step 5 until all the dough is used.
7. With a fork, flatten each cookie ball to make each cookie about 1 cm thick.
8. Put cookie tray in oven and bake for 8-10 minutes.
9. Allow cookies to cool completely.

Makes 24 – 36 cookies

Lisa Cantkier is a lifelong celiac, health writer, and holistic nutrition enthusiast. She is the founder of Gluten Free Find and a co-creator of Gluten Free Smart Store. You can follow Lisa at @LisaCantkier

Savoury Biscuits (Gluten, egg, nut, corn and soy free. Dairy-free optional)

Just in time for  Canadian Thanksgiving!   I made these savory biscuits a couple of ways this week.  They are tasty without cheese but I  also tried adding parmesan cheese to a batch and they were very tasty too.  If oregano is not your favourite herb then try thyme but you can use whatever savoury spices and seasonings you love.

You can also create a dessert biscuit by adding a couple of of tablespoons of coconut sugar and some cinnamon. This would make a  nice base for some fresh berries and whip cream. 

Savoury Biscuits

Savoury Biscuits

Biscuit Recipe

Ingredients

  • 2 cups Allergic Solution Pancake/Waffle Mix
  • 4 tablespoons vegetable shortening or coconut oil
  • 2/3 cup Rice Milk
  • 1 tsp dried oregano or seasoning of your choice
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 3 tbs parmesan cheese (optional)

Directions:

1. Preheat oven to 375F.
2. Mix together pancake mix and seasonings.
3. Cut in shortening or coconut oil until mix resembles coarse cornmeal.
4. Add rice milk, a little at a time, until a soft dough forms.
5. The dough will be very sticky, drop about 3 tablespoons onto greased cookie sheet.  Dip fingers in water and form into patty about ½ inch thick.
6.  Bake 8-10 minutes until done (keep an eye on them, they’ll burn fast!)

Apple Blueberry Breakfast Cake (gluten, egg, dairy, nut, soy, corn FREE)

Apple Blueberry Breakfast Cake

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You will need:

  • 1 T oil ( we use olive oil)
  • 2 small macintosh apples [cored but not peeled pureed with water to total 1 1/2 cups liquid]
  • 3T water (or apple juice)
  • 2 T chia seeds
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 1/4 c. dried apple pieces
  • 1/2 c. sugar
  • 1 pkg Allergic SolutionVanilla Cake Mix
  • 1c. frozen wild blueberries

 Preparation Instructions:

1. Preheat oven to 350°F and grease bottom of a 9” square cake pan.

2. Place oil, apple puree, chia seed, cinnamon, nutmeg, dried apple and sugar in a large bowl.

3. Using an electric mixer, blend on low speed until sugar is dissolved.**

4. Gradually add entire contents of pouch and mix on medium speed until completely combined and smooth.**

5. Fold in 1 c. blueberries

5. Pour batter into greased cake pan.

6. Bake for 45 – 50 minutes.

7. Allow to cool for approximately 20 minutes.

 

**If electric mixer is not available use a whisk.

This mix also makes 18 cupcakes or 36 mini-cupcakes.

Drizzle a little maple syrup on top before eating a slice. YUM!