Tag Archives: dairy-free

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)

Cookies_Allergic_Solution_Mix1

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

appleblueberry1

 

 

 

 

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!

Autism and It’s Impact On One Family- An Interview with Sue

Autism and It’s Impact on  Family

When my oldest son was 18 months old he had a very violent reaction to his MMR vaccination. This is when I first heard the word autism.  I had no idea what autism was but was concerned enough to listen to the person who told me about it. She believed there was a link between bad vaccination reactions and autism.  Seventeen years later and the jury is still out on that one.  Thank God my son was lucky and he is neuro-typical today but from what happened to him I began to be very interested in autism and its cause and effect and in turn started a career in nutrition. I had the pleasure of working with many families affected by autism helping them navigate the gluten free/dairy free (GF/DF) diet. Parents of autistic kids are truly amazing people and I generally stand in awe of them at what they go through day to day. -Tammie

Sue and Her Family

Sue and Her Family

One amazing mom and her journey is the subject of this blog post- An Interview with Sue Taylor 

The Annual walk for autism events coming to up and I wanted to take a closer look at what autism means to one family dealing with it every day.  Meet Sue Taylor and her boys Ryland and Michael both boys have autism and Sue is very involved with her local autism Ontario chapter.

AS (Allergic Solution):  Sue how has autism affected you?

Sue: Autism has affected me in more ways than I can ever imagine. I have learned that you always have to expect the unexpected. You live like you are walking on eggshells a lot of time as you do not really know what might cause the next meltdown. You have to be a very patient person but also very creative in how you deal with situations as the way you respond is so important. You run on very little sleep as sleep is an issue for quite a few autistic children so you learn to function in spite of being dead on your feet.

AS: What does it mean to you to participate in the Autism walk?

Sue:  Planning and participating in the walk is an amazing feeling. Words cannot describe the way that I feel when I have an ASD (Autism Spectrum Disorder) parent say to me “I cannot thank you enough for doing this as it means so much to my family”. To raise the awareness and to see the children’s and families faces when they are at this day that is honour of them is so fulfilling. If we can inform one more person what ASD is about then we have succeeded.

AS: Are you doing any dietary interventions for your kids?

Sue:  My boys are allergic to eggs, nuts, seafood and dairy so they are avoided. We also limit the wheat intake but right now they are both waiting for biopsies for Celiac so wheat has to be in their systems.

AS: Do you feel those interventions have helped?

Sue:.  Yes we do feel these have made a difference, especially the wheat. We notice with my youngest son almost immediate changes in his behaviour and his inability to cope with issues he normally can deal with fairly easily. The meltdowns are more frequent, he can’t think clearly and is easily set off.

AS: What is the one thing you want others to understand about Autism?

Sue:  One thing I would like others to understand is that Autism is a very broad spectrum. It truly does come in many colours. There are verbal, non-verbal, some are social some are not, some flap their arms, some like to hum. There is such a difference in each and everyone. I have heard a few times “well he doesn’t look like he has Autism” Now I say  “What should it look like?” “Come to my house after school and you will see his Autism.”

AS: Do you ever go through : “why me”?

Sue: I go through the why me more than I am willing to admit. I struggled with infertility, miscarriages and high risk pregnancies for a lot of years. So when I had my boys they had issues right from the beginning. But, when I see them struggle with the smallest tasks like getting socks on cause there is a string or a bump. Or curling up in a ball screaming because someone made a loud unexpected sound,  it is hard to watch. When you see them so angry they hurt themselves you ask yourself “why me”. Why did this happen to me, why did I bring them in to this world when they have to struggle so much with everyday life? Even though you didn’t know it would be like this, you never want to see your child suffer and struggle.

AS: What do you hope for your kids?

Sue:  My hopes for my boys are that they can be accepted into the world for who they are. Autistic children are extremely smart and Autism is on the rise so the world should prepare as I believe we have a lot of Einstein’s out there.

AS: Do you think there will be a day when Autism will be a thing of the past?

Sue: I don’t think there will be a day that Autism will be a thing of the past but I do believe they will find out how to deal with it better. Proper therapies, earlier interventions and dietary changes right from infancy will go a long way to help. For myself,  I still question vaccines as both my boys reacted quite seriously and we also noticed changes in behaviour with each. Hopefully one day we will have a definite answer about that issue.

AS: What is the hardest part of having children with Autism?

Sue: Oh wow, if I have to name the hardest part of having Autistic children it is not having  a magic cure. There are so many days when I see them struggle,  I wish I could just wiggle my nose and it would all be gone. I would have neuro-typical children that would play at the beach, go to birthday parties, sleep on their own all night long, have friends, etc.  I guess to sum it up I would give them the opportunity to do what the average child does. It is a day to day challenge that we face that affects all of us in the family in so many ways. But, they are my boys, I love them to death and will except them for who they are and that will always be enough for me.

 

Cauliflower Latkes (gluten, nut, corn, soy free — egg and dairy-free option)

Cauliflower Latkes

Baked latkes at the top and fried at the bottom.

Baked latkes at the top and fried at the bottom.

We are very divided in my home when it comes to vegetables.  Myself and my youngest son love our veggies but my fiancé and my oldest son are not big fans.  I am always looking for ways to hide veggies into my recipes.  My fiancé swears he would choke if he even had a small piece of spinach in his food.  Well he has eaten more spinach pureed into chocolate then he will ever know  about (I hope he doesn`t read this!).

I came up this recipe trying to recreate a potato latke but with a cheesy twist.  Feel free to use a non-dairy cheese or omit it all together, just add a bit of extra spice to replace the cheesy flavour and mask the cauliflower flavour (especially if you are not a fan).

I did these fried in a bit of coconut oil and omitted the egg and also baked them with egg, either way they were good and held together nicely.  We are all good with egg so I like to add them to up the protein content of my vegetarian recipes.

The baked latkes I topped with a bit of plain marinara sauce but I think they would be good with yogurt sauce or even a pesto.  Experiment with your favorite sauces and spices.

Every time I make a new recipe, I get the litany of questions from the dinner table “what are these?”, “what is in these?”, “are they gluten free?”  The answers to these questions are usually asked with a look of distain on their faces.  I was surprised this time after answering; all of the usual questions, I got the reply “hmmm not bad, they are actually pretty good!” as he reached for another one.  Whew!

Ingredients:

  • 2 teaspoons olive oil -
  • 4 cloves garlic – minced
  • 1 onion – chopped
  • 1 head of cauliflower
  • ½ cup Allergic Solution Yeast Free Bread Mix
  • 1/2 cup sharp cheddar cheese or cheese of your choice, works well with Daiya
  • 1/3 cup parmesan cheese (optional)
  • 2 eggs – beaten (optional-use an egg replacer, recipe is on our site under tips)
  • salt/pepper
  • Paprika or spices of choice

Directions

  • Cut up cauliflower and steam until tender. Place in medium size bowl and either mash or cut into small pieces (I just took a knife and ran through the cauliflower until it was into broken up to small pieces)
  • Preheat the oven to 400′ degrees.  lightly grease a baking sheet
  • Heat the oil in a small pan over medium heat, add in the garlic and onions.  Season with salt& pepper to taste.  Saute onions and garlic until tender.  Add to bowl of cauliflower.
  • To the same bowl, add the cheeses or non-dairy alternative, eggs or egg replacer, and salt/pepper/spices addition to taste. Once mixed add Allergic Solution Yeast Free bread mix and mix until completely blended.
  • Form into patties about 1/2in thick (I used an ice cream scoop then patted down to desired thickness) and place on the prepared baking sheet.
  • Bake for 15 minutes, flip then bake another 15 min.
  • If you are frying in coconut oil, heat oil until frying temperature is reached.  Drop an ice cream scoop full of mixture into pan and pat down with a wooden spoon.
  • Fry until golden brown turning once and drain on paper towel to remove any excess oil.

The picture here shows two baked latkes at the top and the fried at the bottom.

 

Enjoy!

 

 

Chocolate Orange Cake (gluten, egg, dairy, nut, soy, corn free)

Chocolate Orange Cake

Chocolate Orange Cake

My favorite combination of flavours is orange and chocolate. Our Vanilla cake is very versatile when it comes to flavours which is what makes it so fantastic.  You can add whatever flavours you have on hand.  The only flavour it doesn’t seem to work with is lemon.  I love adding orange zest to the cake for a really vibrant orange flavour.  Unfortunately when I set out to bake today someone ate the last orange I was saving for the cake.  The perils of living with two teenage boys with hollow legs!

The icing on this cake was a great discovery I found online when I was searching for a chocolate pudding recipe made with avocado.  This recipe is from Katrina Kehoe at Kehoe’s Kitchen. Katrina is a  mom who follows the GAPS diet and creates many wonderful recipes.  I was so glad to come across her site and recipes, most which are allergen-free.

I have to say this is the best dairy-free, sugar-free icing I have ever had!  It can also be made with carob powder if you have a chocolate allergy.

I have to say my mouth was definitely watering when I was taking the pictures of the finished product, could hardly wait to dig in and have a slice.

Enjoy!

Orange/Vanilla Cake with Chocolate Icing

Cake

Make cake according to the directions on the package.  To the liquid  add the orange extract and orange zest.  Bake according to directions on package.

Icing (from Kehoeskitchen)

1/4 c .virgin coconut oil
1 large ripe ripe avocado
3 tbsp cacao powder
1/3 c. raw honey

In the food processor mix all ingredients together on high until smooth and creamy. Spread on the cooled cake and store in refrigerator.

 

 

Fruit and Seed Bars (gluten, egg, dairy, nut, corn, soy free)

This recipe was created by Lisa Cantiker of glutenfreefind.com.  Her recipe was posted in the LA Times last week so it is just a little bit famous.   I have modified the original to be allergen-free.

Fruit and Seed Bars

Fruit and Seed Bars

This is a great recipe to make ahead, cut into squares wrap up individually and store in the freezer.  Pull out of the freezer in the morning and put in lunches.  Makes a great nutrient rich treat to keep you going through out the day.

Gluten-Free Fruit and Nut Bars

  • 2 Tbsp ground chia seed
  • 6 Tbsp water
  • 1/2 cup seed butter (I used sunflower butter)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 cup Pancake/Waffle Mix
  • 1 1/2 cups rolled oats
  • 3 tablespoons chopped pumpkin seeds
  • 1/3 cup pitted dates, chopped
  • 3 tablespoons raisins
  • 3 tablespoons dried cranberries

Directions

Preheat oven to 350′ degrees. Spray an 8-inch square pan with nonstick cooking spray.

In a large bowl mix the chia seeds and 6 tbsp water together until it has an egg like consitancy. Add seed butter, maple syrup, brown sugar, salt and water to combine.

Stir in flour (waffle pancake mix), oats, pumpkin seeds and dried fruits, and mix well.

Pat dough into prepared dish and spread evenly. Bake about 17 minutes, until the edges brown.

Allow to cool completely before cutting into squares.