Tag Archives: peanut-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 

 

 

 

 

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!)

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

Go Mad for Mango with This Recipe for Mango Cake

Jennifer from The Eczema Company and blogger at Itchy Little World emailed us this recipe for Mango Cake that she created with our Vanilla Cake Mix. We loved it!

mango cake

Mango Cake Before Being Iced

Mango Cake (gluten, egg, dairy, nut, corn and soy FREE)

  • Use 1 pkg. of Allergic Solution Vanilla Cake Mix
  • Instead of water used 3/4 cup mango puree.
  • Use 1/2 cup sugar 
  •  Bake as per package instructions. 

It’s just that simple to adapt one of our mixes! 

Mango Frosting

– enough for 24 cupcakes or 2-9 inch. cakes

  • 2 cups confectioners sugar
  • 1 cup butter or substitute of choice
  • 1/4 cup mango puree
  • Mix together until creamy. 

For more of our recipes check out our Pinterest page and website

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!

Pineapple Upside Down Cake

Pineapple Upside Down Cake Pineapple cake

Topping:

  • 1 c firmly packed brown sugar
  • 1/2 c butter or coconut oil
  • 1 can sliced pineapple drained

Mix brown sugar and butter/coconut oil in a sauce pan on medium heat.  Heat until sugar is dissolved and starting to bubble,  Transfer to a 10 inch diameter cake pan with suides at least 2 inches high.  Spread over botton of pan.  arrange pineaple slices in single layer ontop of sugar mixture.

Cake Ingredients:

  • 1/2 c coconut oil (butter if you can tolerate dairy)
  • 3/4 c granulated sugar (I used organic cane)
  • 4 tsp grated fresh ginger (or dried ginger) or 1/2 c candied ginger
  • 2 eggs (or egg replacer)
  • 1 Pkg. Allergic Solution Vanilla Cake mix
  • 1/2 c rice milk (or milk or cream)

mix coconut oil, ginger and sugar together until fluffy

add egg and mix well

add rice milk and mix well

add cake mix and mix until all mixed in

Pour on top of pineapple and sugar mixture.

Bake at 350 F for 50 to 60 minutes, covered it with foil so top does not get too brown.

Raison Cinnamon Bread (gluten, soy, corn, egg, dairy, nut free)

Makes one loaf of bread raison bread

  • 2 tbsp ground Chia seeds or ground Salba®3 tbsp apple cider vinegar1/4 cup warm water1/3 cup virgin olive oil or oil of your choice1 cup water
  • 1 tbsp. cinnamon
  • 2/3 cup coconut or brown sugar
  • 1/2 cup raisons

PREPARATION INSTRUCTIONS

1. Preheat oven to 400°F and grease bread pan.2. In a large bowl, add ground Chia/Salba®, vinegar and 1/4 cup of warm water.Stir and let sit for 1 – 2 minutes. 3. Add oil, sugar and 1 cup of water to bowl and stir until combined.

4. Combine pouch contents and cinnamon

5. Add combined pouch contents to the wet ingredients and stir until completely combined.

6. Mix in raisons

7. Pour into bread pan and gently shake until evenly distributed.

8.. Bake for 1 hour

9. Allow to cool for approximately 30 minutes.

-This mix also makes 4 mini-loaves.