Tag Archives: allergen free baking

WIN A Food Allergy Gift Basket!

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We have teamed up with Smart Allergy Friendly Education (Daniella Knell) for a fantastic food allergy give-away. We both hold dear, the importance of food allergy education and safety. Daniella knows and lives with food allergies as a mom of a food allergic child. She is passionate about making it easier to navigate the food allergy world through books, resources, recipes, community and products both food and non-food that make life easier. That is why she created S.A.F.E. Food Allergy labels.

These brightly colored, simply stated labels are the EASIEST TOOL AROUND to make sure a LIFE THREATENING MISTAKE doesn’t happen!  Your family and friends will  ‘thank you’ for making it easier to keep your loved ones SAFE while in their care.

“No Need to Memorize My Kid’s Food Allergies because I label the safe food with S.A.F.E food allergy labels.”

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At Allergic Solution we know food allergies, are not the newest fad or marketing gimmick – it’s our reality and yours. Did you know that one out of thirteen people suffers from some type of food allergy? So, we created products that were not only allergen-free but tasty and nutritious.

All of our food mixes are food allergy safe from farm to the manufacturing facility and top 10 allergen-free. They do not contain refined starches such as potato or rice. Instead, we use nutritious bean flours.

Our mixes are free of corn, dairy/casein, eggs, gluten/wheat, peanuts, tree nuts and soy.

Try our All Purpose flour, Pancake/Waffle Mix,  Vanilla Cake or Yeast Free Bread Mix. 

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And now for the contest! It’s easy to enter and you could win a basket with our delicious allergen-free mixes and lots of S.A.F.E. Food Allergy labels. Bake up a storm of tasty allergen-free goodies and then label them!

You just have to tweet about our contest to enter and you can do it once a day to get extra entries. If you visit the Facebook Fan pages or follow us on twitter then you get extra entries! It’s that easy.

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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

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

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!

It’s Blueberry Season so Let’s Make Muffins!

Blueberry muffin

What is better than fresh blueberries?  I am from Northern Ontario where right now it is blueberry picking season.  I remember fondly going berry picking with my aunt.  More blueberries were put in my belly than went in the basket but we always brought enough home for pies, muffins and jam.

I like keeping blueberries in the freezer for smoothies and to throw in my yogurt in the morning and I also like a supply of blueberry muffins in the freezer for a quick snack on days I am busy.  These muffins are so easy and quick !

Make Allergic Solution Vanilla cake mix according to package directions.  After the batter is mixed up add 3/4 c of fresh or frozen blueberries to the mix.  Blend in by hand.

Fill 12 medium size cupcake liners and bake at 350F for 18 to 20 minutes or 8 large cupcake liners and bake for 20 to 22 minutes at 350F.

These will keep in the freezer for up to 3 weeks.  Pop into sandwich size ziplocks for individual serving, heat in microwave or toaster oven or just leave on counter for about an hour.

Enjoy!