Allergen-Free Thanksgiving

During the holidays we get asked quite a bit what we eat since we have a limited diet due to food allergies.

I decided to go ahead and post our Thanksgiving Menu.

Appetizers:
Hummus
Carrot Sticks
Olives
Chips
Pickled Asparagus
Pickled Garlic
Celery Sticks
Grapes
Artichoke Hearts

Thanksgiving Dinner:
Turkey (not for Lincoln and Reagan, they are allergic)
Potatoes
Mushroom Gravy
Stuffing (made from brown rice bread)
Garlic and Mushroom Green Beans
Cranberry Sauce
Rolls & Safe Butter
Smoked Salmon (for Lincoln)

Desserts:
Pumpkin Pie
Sunflower Seed Pie (like pecan pie)
Rice Milk Whipped Cream

I will be posting recipes on my recipe blog I Feed the Bears

Happy Thanksgiving!!

Magic Cookie Bars!

I have always been a fan of layer bars and magic bars - I just found a recipe on another blog and altered it to make it gluten-free, dairy-free. It is delicious!

1/3 cup margarine, melted

1-1/2 cups Enjoy Life Brand Snickerdoodle Cookies, processed into crumbs equal to 1 box.

1 cup chocolate chips

1-1/2 cups coconut

8 ounces of brown rice syrup (I did stir a 1/4 tsp of salt and 1/2 tsp vanilla into the brown rice syrup - this is optional)

Preheat oven to 350 degrees.

Pour margarine into 8x8 baking pan. Sprinkle snickerdoodle cookie crumbs over the top of the of the margarine. Sprinkle the chocolate chips over those, then spread the coconut over the chips. Drizzle brown rice syrup over the top.

Bake for 25 minutes. Let cool before cutting and serving.

(I will post a picture as soon as they cool enough to cut, if there are any left that is...they are so yummy!!)

Allergen-Free Waffle Cones

Allergen-Free Waffle Cones


2 tablespoons Ener-G Foods Egg Replacer
6 tablespoons warm water
1/2 teaspoon salt
1 cup sugar
2/3 cup of brown rice flour
1/3 cup of white rice flour
1/3 cup of tapioca flour
1/2 teaspoon xanthan gum
4 tablespoons cooking oil (I used grape seed oil)
1 teaspoon vanilla extract
1/4 cup water

Directions:

In a mixing bowl, whisk together the egg replacer and warm water until light and foamy. Add the salt and sugar and mix well. Add the flour and xanthan gum and stir until flour is moist. Add the oil and water, mix well. The batter should be thick like muffin batter. Follow the directions of your waffle cone maker.

Tempura Batter

1/4 C rice flour
1/4 C tapioca starch
1/4 C arrow root starch
1 tsp baking powder
1 tsp garlic powder
dash sesame oil
water or club soda enough to make a thick batter

Dinner Rolls or Pizza Crust

These rolls are easy, quick and fantastic!

3/4 cup white rice flour

1 3/4 cup brown rice flour

1/2 cup tapioca flour

2 1/2 tsp. xanthan gum

1 Tb. yeast

1 tsp. salt

2 Tb. sugar or sweetener of choice

2 - 2 1/2 Cups of warm rice milk

2 Tb. olive oil

1 tsp. apple cider vinegar or rice vinegar

Instructions

Preheat oven to 350 degrees F.


Add the dry ingredients to a mixer or food processor. Add add oil and vinegar and 1 1/2 Cups of the rice milk, mix, if it needs more rice milk add more until it becomes the consistency of a very thick batter. Use a large ice cream scoop to spoon into each muffin tin.

Bake around 15 minutes. The bottoms should be browned, cool rolls on a cooling rack - not in the muffin tin or they will get steamed up and a little gooey on the bottom.

UPDATE: This makes a great pizza dough. Simply spread the the thick batter into an oven proof skillet or a cast iron pan also works great. Bake for 10-15 minutes (until it is golden brown on the bottom when you lift it up with a spatula, depending on thickness it may take up to 30 minutes), top with your toppings then bake until toppings are done.

TIME SAVER TIP: This is a great recipe to make a mix with. Simply add all dry ingredients to a container or ziplock, make several bags at a time. Then when it is time add the wet ingredients. It is a great time saver and a wonderful roll!

Pumpkin Muffins

INGREDIENTS:
2 T. Ground Flax
6 T. hot water
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 Cup Canola or other safe oil
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1 Cup Brown Rice Flour
1/2 Cup Tapioca Flour or Starch
1/2 Cup Rice Bran
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt

DIRECTIONS: Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins). Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups). Mix ground flax and hot water in a small dish, set aside. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in flax and water mixture.Meanwhile, whisk the flours, bran, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.

Magically Delicious Allergen-Free Marshmallows

This recipe is a winner! I hope you enjoy it as much as my family has.

Please note that this recipe is one of my few recipes that is not completely vegan due to the gelatin. I have not tried the alternative gelatins in the this recipe. If you try it with an alternate gelatin will you please let us know how it turned out by leaving a comment?

Magically Delicious Allergen-Free Marshmallows

3 Tablespoons or 3 packets of plain gelatin
½ Cup Cold Water
2 Cups of Organic Cane Sugar
2/3 Cup of Brown Rice Syrup (Lundberg brand is gluten-free)
¼ Cup of Water
¼ teaspoon of sea salt
1 Tablespoon of Gluten-Free Vanilla

Corn-Free Powdered Sugar and Tapioca Flour (or cornstarch if you can do corn) Mixture for dusting.

Grease a 9x13 pan and give it a light dusting with a mixture of powdered sugar and tapioca starch.

Put the cold water into a mixer bowl, then sprinkle the 3 T. of plain gelatin over the water. Allow the gelatin to soften about 10 minutes.

Place sugar, brown rice syrup and water in a heavy sauce pan. Bring the mixture to boil. Turn down to a slow bubble, stir constantly. Continue to bubble and stir mixture until the temperature passes the 250 degree mark.

Run the mixer at a low speed while drizzling in the hot syrup – be careful not to burn yourself! Once the syrup is mixed in add the salt, slowly increase the speed of the mixer to the highest speed – be especially careful to monitor the speed so that you don’t splatter 250 degree syrup on yourself. I used a Kitchen-Aid Mixer and used the splatter guard when doing this recipe.

The mixture will begin to fluff up, scrape the sides to make sure that the gelatin is not sticking to the bottom, add the vanilla and continue to run the mixture at the highest speed for about 8 minutes.

Pour the marshmallow mixture into the prepared pan, smooth with a silicone spatula. Let them cool overnight. Once they are completely cool, turn them out onto a cutting board dusted with a powder sugar and tapioca starch mixture. You can cut them with cookie cutters or cut them into squares with a pizza cutter. If it gets a little sticky spray the utensil you are using to cut with give it a quick spray of spray oil.

After cutting them place a few at a time into a container with a lid containing the powder sugar tapioca starch mixture. Shake the marshmallows to coat them with the powder so that they won’t be sticky to handle. Shake off the excess powder. Store in an airtight container.

Yields about 40 square marshmallows.

TIP: We really enjoyed cutting them into star shapes with cookie cutters. The parts that were the trimmings after cutting them with the cookie cutters we cut into bits and pieces that are the perfect size for hot chocolate rice milk!

Enjoy!

Please review the recipe below. I would love to hear how it worked for your family.

Beth