Tag Archives: allergen free dessert

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!)

Carob Brownies with Caramel Sauce (gluten, egg, dairy, nut, corn, soy and chocolate FREE)

A few months ago we ran a contest on Facebook.  To pick the winner from all the posts I asked my son to pick a number between 1 and 42 (for the number of posts).  He picked 11.  Number 11 was a Ricki Heller.  I didn’t realize it at the time but she is a GF cookbook author.  Once I found out who she was I started taking a look at her site and recipes.  I was so excited because she does healthy gluten free with a focus on eliminating common food allergens in her recipes.  Ricki is coming out with a new cookbook called Naturally Sweet & Gluten Free. I can’t wait to get a copy!  Check out her website www.dietdessertndogs.com  it is a great resource and you can also check out some of her other cookbooks.

I decided to get my son Anthony to bake up this weeks recipe post which was created by Ricki from our carob cake recipe.  If your kid is going to have a talent, I have to say cooking and baking is a great talent for them to have.  I am so lucky he cooks dinner at least 3 times a week. These tasty treats came out perfect!

Carob Brownies by Ricki Heller       carob brownies with caramel

  • 1 full bag of Allergic Solution Carob Cake Mix 
  • 1/4 cup smooth all natural (unsweetened) sunflower seed butter
  • 1/4 cup melted organic coconut oil
  • 3/4 cup unsweetened almond milk (or use milk of choice)
  • 2 tsp pure vanilla
  • 6 Tbsp coconut sugar
  • 1/4 cup coconut nectar
  • 1/2 cup unsweetened carob chips (you could use chocolate if you can have it)

Directions:

Empty Carob Cake Mix into a lrg. bowl.  In a small bowl, whisk together sunflower seed butter, melted organic coconut oil,  unsweetened almond milk, pure vanilla, coconut sugar and coconut nectar.  Pour the liquid mix over the dry and stir by hand, once mixed stir in unsweetened carob chips. Spread in an 8×8 inch square pan and bake at 350 F for 25 minutes till  still moist but not wet in the middle. Allow to cool completely and cut in squares.

We decided to take this recipe up a notch and add caramel sauce.  We found this gluten-free, dairy-free, refined sugar-free recipe on www.allergyfreealaska.com this is a very yummy sauce I would put on anything!

Liquid Gold a.k.a. Dairy Free Caramel SauceRecipe

Yields about 2 cups

  • 14 ounces canned coconut milk
  • 1 cup palm sugar we used Madhava coconut sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut oil
  • 1/4 teaspoon vanilla extract
  • Small pinch of sea salt
  1. In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, and maple syrup. Bring to a boil and then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes and then remove from heat.
  2. Whisk in the coconut oil, vanilla, and sea salt.
  3. Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into a glass airtight container (I use a canning jar). The sauce will continue to thicken (although not much) while it cools.
  4. Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.

Drizzle over brownies and enjoy, I bet you can’t stop at one!

Pizzelle Suntella Ice Cream Sandwiches – YUM! (gluten, dairy, nut, corn, soy FREE)

My kids are half Italian and grew up with Nonna making them Nutella sandwiches when they came home from school.  I always cringed at the white bread and Nutella loaded with sugar.  (Ingredients for Nutella – Sugar, Vegetable Oil, Hazelnuts (13%), Skim Milk Powder (8.7%), Fat-Reduced Cocoa Powder (7.4%), Emulsifier (Lecithins) (Soy), Flavouring (Vanillin).). Not really what I wanted my kids consuming!

After Nonna died the kids never got to have Nutella sandwiches because Mom refused to buy it. I was able to come up with a compromise which has stopped the mumbling about me being an abusive mother because I won’t let them eat Nutella (sorry guys!).  Another staple for a Nonna is Pizzelle.  If you have never had a pizzelle, you have to try them at least one.  They are like a very thin crunchy waffle type cookie.  My youngest son would eat a plate of Nonna’s home made pizzelle, he would eat them as fast as she could make them.  I was thrilled when I figured out how to make GF Pizzelle because I could finally enjoy pizzelle again.

This recipe is a great marriage between Nutella and Pizzelle but allergen friendly.  You can add the ice cream or leave it out, my guys love pizzelle smeared with Suntella (my version of Nutella).  The ice cream just makes it extra special when the weather is hot and sunny.

Enjoy!

 Pizzelle

Pizzelle Cookies

  •  3 large eggs
  • 1 cup organic cane sugar
  • 1/3 cup virgin olive oil
  • 1 tbsp vanilla extract (or anise extract if you want them the Nonna way)
  • ¼ cup rice milk

1) Spray pizzelle iron with oil and preheat on medium setting.

2) Place eggs, 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 entire contents of pouch and mix on medium speed until completely combined and batter is smooth.

5) Scoop ½ tsp of pizzelle mixture into each cookie grid (pizzelle maker) and cook for 1 minute.

6) Gently lift out each cookie and place flat on cooling rack.

Makes 36 – 40 pizzelle

 Suntella

  •  1/2 cup sunbutter
  • 1/3 cup coconut sugar
  • 2 tbsp cocoa powder or carob powder

Spread a generous amount of Suntella on each pizzelle.  Top one pizzelle with a scoop of your favorite ice cream, I used a chocolate chip coconut ice cream.  Place another pizzelle ontop, squeeze together gently.

You can wrap these in foil wrap and keep in freezer for a couple of weeks.

 

 

 

Ice Cream Sandwiches (gluten-free, egg-free, dairy-free, nut-free, soy-free, corn-free)

Ice Cream Sandwiches icecream sandwich

Who doesn’t love an ice cream sandwich on a hot summer day?  Cookies and ice cream, it just doesn’t get much better.  Try finding an allergen free ice cream sandwich at your local convenience store.  Here is my homemade ice cream sandwich recipe.  Dress it up a bit by rolling the edges in coconut flakes, sprinkles or nuts if you can have them.  I added chocolate chips because my kids are chocolate chip fanatics.  They can easily be subbed with carob chips.  I used Enjoy Life Foods dairy free chocolate chips.  Make the cookies whatever size you like.  When my kids were little I made the cookies a lot smaller, big enough to fit their little hands.  Now that they are both over 6 feet tall the cookies are a lot bigger.  Just remember smaller cookies will require less cooking time.  I let the cookies get nice and brown so they are very crispy.  The ice cream filling will soften the cookie once they sit for a bit.  You can make a bunch of these ahead, wrap in foil wrap and store in the freezer for about a week.

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
  • ¼ cup rice milk or milk of your choice
  • 1 – 334g package of Allergic Solution™ Pancake & Waffle Mix
  • 1/2 cup dairy free chocolate chips

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 with ice cream scoop  dough and roll into medium(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 oiled palms , flatten each cookie “ball” so each cookie is approximately 1 cm thick.

7) Place in preheated oven for 15 – 17 minutes.

I let mine get nice and brown so they would be really crunchy

Once cooled take two cookies, place a scoop of your favourite Ice cream, (I used coconut bliss vanilla) on top of one cookie, using second cookie press down evenly until ice cream is smooshed down enough to fill entire centre of cookie. Wrap in plastic wrap and freeze until ready to serve.