Tag Archives: nut-free

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!

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.

Wrap it up! An Allergen Free Wrap/Flat Bread for Breakfast, Lunch and Dinner.

wrap

It Doesn’t Look Exciting Till You Load it With Yummy Stuff!

I have been looking for a good wrap/flat bread for a long time.  My attempts have fallen short….until now.  I spent the day determined I was going to make a flat bread that could be used as a wrap, pizza crust or plain old flat bread.  Thirteen attempts and I gave up.  I put the remainder of the batter into the fridge and figured I would work out what to do with it the next day.

Sooooooo to my surprise with my first attempt the next day I had a perfect result!  I believe the key here is to let the batter sit.  This excites me because I can make up the batter and store in the refrigerator until I need it (I imagine it will keep for few days).

I used one package of Pancake/Waffle Mix and got 7 – 9inch wraps.  I also made them with the Yeast Free Bread Mix and got a slightly denser result but it was still very good.  They are very filling because of the fibre.  I made myself a sunbutter and banana wrap for lunch and it was enough to fill me up until dinner time.

My Favourite Things:

My favorite thing about this recipe is you can add whatever seasonings you want because there is not a strong flavour to them.  I added cinnamon to the ones I used for my sunbutter/banana wrap.  You can make up the batter without seasoning, then each time you make a new wrap just sprinkle the seasoning into the pan and mix gently and pop in the oven.  Each one can be personalised.

 Here is the recipe and Yep that is all the ingredients….

Put one package of mix in a large mixing bowl. Add the water gradually as you whisk it, to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired.

Let the mixture stand on the counter covered for 3 hours or more ( or over night in fridge) When ready to bake, heat the oven to 350′ degrees. Generously oil a 9 inch cake pan or medium Pizza pan (must have rim) Once the oven is hot, pour in the batter, covering the bottom of the pan.

Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before serving.

Top with whatever you want or wrap around your favorite sandwich ingredients

Flat Bread Notes:

When you take them out of the oven one side is nice and crispy (still very pliable) and the other side is very soft.  If you want both sides crispy take them out of the oven after 20 minutes, flip over and put them back in for 10 min.  I used a 9inch silicon cake pan and a medium non stick pizza pan.  I liked the silicon pan the best.

Pizza Crust Notes:

For Pizza crust I would use the batter made from the Yeast Free bread mix as it is a bit denser. Also pour a bit more batter into the pan and cook for an extra 10 min or until it is a bit more crispy, you will want to flip the wrap after about 25 min to ensure it is cooked all the way through.

Mediterranean Bread (gluten, egg, dairy, nut, soy, corn free)

I think the thing I missed most after going gluten-free was really good artisan bread.  I used too buy this bread at a bakery near my apartment eons ago!  It was a nice crusty bread with olives, sun dried tomatos and herbs.  I really, really miss that bread!

Med bread

Mediterranean Bread

I never thought I would ever find a gluten free bread that would compare.  After developing my Yeast Free Bread mix, I decided to start experimenting on how I make it a bit more ‘sexy’, after all how sexy can gluten-free bread be?

This has become my favorite bread, great for a dinner party even if your guests are not gluten-free.  I cube it, throw it on a serving platter with a bowl of olive oil seasoned with Bragg seasoning and sea salt for dipping.  No one has ever asked me if it was gluten-free and so far everyone I have made it for loves it.

Soo good hot out of the oven!  You really should let it cool as not to have the slices fall apart but I usually can’t wait that long.  Enjoy!

Ingredients:

  • 1 package of Allergic Solution Yeast Free Bread
  • 2 tbsp ground chia seeds (you can also use flax seed)
  • 3 tbsp apple cider vinegar
  • 1 1/4 c water
  • 1/3 c extra virgin olive oil*
  • 1tbsp Italian seasoning or oregano or whatever your favorite herbs are (dried not fresh)
  • 1/2 c sliced black olives
  • 1/2 c diced sun dried tomato

* if you use sundried tomatoes packed in oil you can use some of that oil in place of some of the olive oil

Make Yeast Free Bread according to package directions.  Sprinkle the herbs in to the wet ingredients . Before finishing combine all the flour into the wet ingredients, add the olives and sundried tomatoes.

Put into a greased loaf pan and bake according to package directions

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!