I came up with this because I needed a pizza sauce base for a child who couldn't have tomatoes, dairy or garlic. You can increase the quantity of the sauce by adding more water. It could easily cover 2 - 12" pizzas that way. As is, it can cover a 15" to 18" pizza easily.
Onion Sauce for Pizza
Cook covered over medium heat in a frying pan, stirring occasionally:
2 medium onions, about 4 cups chopped
2 tablespoons lard or bacon fat (without sugar)
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
Add:
1/2 cup water
1/2 tablespoon cornstarch mixed with 2 tablespoons water
Cook the mixture until it is thickened. Cool it and spread it on your favorite pizza crust. Here's my recipe if you'd like one without wheat, yeast, eggs, dairy, sugar or soy.
cSharron Long and Adams Media Corp., all rights reserved.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Friday, July 30, 2010
Thursday, July 29, 2010
Chocolate Fudge Brownie Cookies
Chocolate Fudge Brownie Cookies
Of course, they are free of egg, dairy, wheat, soy, and sugar. This is an adaptation of an earlier chocolate cookie recipe I did, if it looks familiar. These are very "fally-aparty" when first baked, but hold up quite nicely once completely cooled. Very yummy!
Preheat the oven to 375F.
Cream in a mixing bowl with an electric mixer on medium speed (about 2 minutes):
1 1/2 cups lard (or other solid fat you can tolerate)
1 1/3 cups dextrose
1 1/4 cups Stevia in the Raw (measurable)
1/2 tablespoon vanilla
Add while mixing:
2 tablespoons ground flax seeds
combined with 6 tablespoons warm water, allowed to rest for about 5 minutes.
Combine in a separate bowl, then add gradually to the creamed mixture:
1 cup cocoa powder
3 1/4 cups flour mixture
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
Add as much as necessary to make the proper cookie dough consistency:
up to 3/4 cup water
Add:
1 cup broken nut meats (walnut, pecan, etc.), optional
Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets. Allow about 2" between cookies. Bake for about 13 minutes. The cookies should still be very soft, but not bubbly. Remove the cookies from the oven and allow them to rest for about 5 minutes on the baking sheet before transferring them to paper towels to cool. Once cooled, place them into an airtight container with paper towels between each layer of cookies. Makes about 20 cookies.
cSharron Long and Adams Media Corp., all rights reserved.
Of course, they are free of egg, dairy, wheat, soy, and sugar. This is an adaptation of an earlier chocolate cookie recipe I did, if it looks familiar. These are very "fally-aparty" when first baked, but hold up quite nicely once completely cooled. Very yummy!
Preheat the oven to 375F.
Cream in a mixing bowl with an electric mixer on medium speed (about 2 minutes):
1 1/2 cups lard (or other solid fat you can tolerate)
1 1/3 cups dextrose
1 1/4 cups Stevia in the Raw (measurable)
1/2 tablespoon vanilla
Add while mixing:
2 tablespoons ground flax seeds
combined with 6 tablespoons warm water, allowed to rest for about 5 minutes.Combine in a separate bowl, then add gradually to the creamed mixture:
1 cup cocoa powder
3 1/4 cups flour mixture
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
Add as much as necessary to make the proper cookie dough consistency:
up to 3/4 cup water
Add:
1 cup broken nut meats (walnut, pecan, etc.), optional
Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets. Allow about 2" between cookies. Bake for about 13 minutes. The cookies should still be very soft, but not bubbly. Remove the cookies from the oven and allow them to rest for about 5 minutes on the baking sheet before transferring them to paper towels to cool. Once cooled, place them into an airtight container with paper towels between each layer of cookies. Makes about 20 cookies.
cSharron Long and Adams Media Corp., all rights reserved.
Tuesday, July 27, 2010
Yummy Coconut Walnut Cookies
Yummy Coconut Walnut Cookies
These are wheat-free, dairy-free, sugar-free, soy-free and egg-free. They got rave reviews from all who tried them. I will caution that they are very crumbly when first baked. However, when they are completely cooled, they hold up just fine.
Preheat the oven to 375F.
Beat in a mixing bowl on medium speed until creamy, about 2 minutes:
1 1/4 cup Stevia in the Raw (measurable)
1 1/3 cup dextrose
1 1/2 cup lard (or other firm fat you can tolerate)
1/2 tablespoon vanilla
Add:
2 tablespoons ground flax mixed with 6 tablespoons warm water, allowed to rest about 5 minutes to thicken
Combine in another bowl:
1 cup barley flour
2 cups coconut flour
1 cup flour mix
1/4 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
Add by 1/4 cupfuls to the fat/sweetener combination, mixing well after each addition.
Add:
1/4 to 1/2 cup water, as needed (optional, depending on what flours you are using, to get it to normal "cookie consistency")
1 cup broken walnut meats
Scoop the cookies with a 1/4 cup measure or ice cream scoop with a lever onto a parchment lined baking sheet. Tap the tops to flatten the cookies a bit. Allow about 2" between each cookie while baking. Bake them at 375F for about 9 minutes or until they are just starting to get golden on top. They will appear under baked. Remove them from the oven and allow them to rest on the baking sheet for about 1 to 5 minutes to let them "set up." Transfer them to paper towels to cool. Store tightly covered. Makes about 2 dozen cookies.
These are wheat-free, dairy-free, sugar-free, soy-free and egg-free. They got rave reviews from all who tried them. I will caution that they are very crumbly when first baked. However, when they are completely cooled, they hold up just fine.
Preheat the oven to 375F.
Beat in a mixing bowl on medium speed until creamy, about 2 minutes:
1 1/4 cup Stevia in the Raw (measurable)
1 1/3 cup dextrose
1 1/2 cup lard (or other firm fat you can tolerate)
1/2 tablespoon vanilla
Add:
2 tablespoons ground flax mixed with 6 tablespoons warm water, allowed to rest about 5 minutes to thicken
Combine in another bowl:
1 cup barley flour
2 cups coconut flour
1 cup flour mix
1/4 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
Add by 1/4 cupfuls to the fat/sweetener combination, mixing well after each addition.
Add:
1/4 to 1/2 cup water, as needed (optional, depending on what flours you are using, to get it to normal "cookie consistency")
1 cup broken walnut meats
Scoop the cookies with a 1/4 cup measure or ice cream scoop with a lever onto a parchment lined baking sheet. Tap the tops to flatten the cookies a bit. Allow about 2" between each cookie while baking. Bake them at 375F for about 9 minutes or until they are just starting to get golden on top. They will appear under baked. Remove them from the oven and allow them to rest on the baking sheet for about 1 to 5 minutes to let them "set up." Transfer them to paper towels to cool. Store tightly covered. Makes about 2 dozen cookies.
Monday, July 12, 2010
Several wheat free "baking mix" or flour mix recipes, also, gluten free
Here are an assortment of wheat-free flour mixes. Some are gluten free while others are not. I put "GF" in front of the gluten free recipes.
Wheat Free "Flour" Mix
Here's one. It seems to work pretty well. This is NOT gluten free.
2 cups barley flour
2 cups brown rice flour
1 cup corn meal (or flour)
1 cup tapioca flour
Combine and store in an airtight container. Use in place of wheat, ("all purpose"), flour in recipes.
Another Wheat Free "Flour" Mix
This one is without rice and has the benefits of flax. This is NOT gluten free.
2 cups barley flour
2 cups corn meal (or flour)
1 cup tapioca flour or cornstarch
1 cup ground flax seed meal
Combine and store in an airtight container. Refrigerate, if possible. Use in place of wheat, ("all purpose"), flour in recipes.
GF Version 3
This version is Gluten FREE.
2 cups sorghum flour
2 cups millet flour
2 cups corn meal
1 cup cornstarch
Combine, store in an airtight container. Use in place of wheat (all purpose) flour in recipes.
Version 4
This one is NOT gluten free.
2 cups barley flour
2 cups millet flour
1 cup sorghum flour
1 cup cornstarch
Combine, store in an airtight container. Use in place of wheat (all purpose) flour in recipes.
Note: I think by now, you are probably seeing a pattern. I'm using what I have on hand. I do like the versions with barley best because there is a bit of gluten in the barley. However, if you can't have gluten, certainly don't use barley!
Version 5
For many baking applications, adding a packet of Knox gelatin will keep baked goods from being crumbly. This one is NOT gluten free.
2 cups barley flour
1 cup sorghum flour
1 cup cornstarch
Combine, store in an airtight container. Use in place of wheat (all purpose) flour in recipes.
GF Here's another one that doesn't have the barley in it for gluten free baking.
Just follow that link.
GF And another that is also gluten free. This is what I'm using now that I'm gluten free!
2 cups sorghum flour
1 cup corn meal
1 cup corn starch
Use as above in place of all-purpose (wheat) flour.
Wheat Free "Flour" Mix
Here's one. It seems to work pretty well. This is NOT gluten free.
2 cups barley flour
2 cups brown rice flour
1 cup corn meal (or flour)
1 cup tapioca flour
Combine and store in an airtight container. Use in place of wheat, ("all purpose"), flour in recipes.
Another Wheat Free "Flour" Mix
This one is without rice and has the benefits of flax. This is NOT gluten free.
2 cups barley flour
2 cups corn meal (or flour)
1 cup tapioca flour or cornstarch
1 cup ground flax seed meal
Combine and store in an airtight container. Refrigerate, if possible. Use in place of wheat, ("all purpose"), flour in recipes.
GF Version 3
This version is Gluten FREE.
2 cups sorghum flour
2 cups millet flour
2 cups corn meal
1 cup cornstarch
Combine, store in an airtight container. Use in place of wheat (all purpose) flour in recipes.
Version 4
This one is NOT gluten free.
2 cups barley flour
2 cups millet flour
1 cup sorghum flour
1 cup cornstarch
Combine, store in an airtight container. Use in place of wheat (all purpose) flour in recipes.
Note: I think by now, you are probably seeing a pattern. I'm using what I have on hand. I do like the versions with barley best because there is a bit of gluten in the barley. However, if you can't have gluten, certainly don't use barley!
Version 5
For many baking applications, adding a packet of Knox gelatin will keep baked goods from being crumbly. This one is NOT gluten free.
2 cups barley flour
1 cup sorghum flour
1 cup cornstarch
Combine, store in an airtight container. Use in place of wheat (all purpose) flour in recipes.
GF Here's another one that doesn't have the barley in it for gluten free baking.
Just follow that link.
GF And another that is also gluten free. This is what I'm using now that I'm gluten free!
2 cups sorghum flour
1 cup corn meal
1 cup corn starch
Use as above in place of all-purpose (wheat) flour.
Sunday, July 11, 2010
Jumbo Chocolate Cookies with Walnuts -- Allergy friendly!
Jumbo Chocolate Cookies with Walnuts
Of course, they are egg free, sugar free, wheat free, dairy free, soy free, and I even made them low fat. They don't have to be that way; I just like the taste of applesauce in baked goods!
I've, also, discovered a couple of new-to-me sweeteners. I've found a local source for dextrose, which is corn sugar, and Sugar in the Raw measurable stevia product. It is stevia mixed with maltodextrin, I think, and it says it can be measured cup for cup like sugar. They are featured in this recipe.
1 3/4 cup wheat-free flour (I used 1/2 cup each of sorghum, millet and corn meal with 1/4 cup corn starch)
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup nuts, broken (walnuts, pecans, etc.), optional
Pre-heat the oven to 375F.
Combine the sweeteners and the "fat" until it is completely combined. Add the flax/water mixture and vanilla. Combine them well. Add the remaining ingredients, except for the nuts and mix them well. Add the nuts, if desired.
Line baking sheets with parchment paper. Scoop the dough by 1/4 cupfuls (ice cream scoop size), allowing about 3" between cookies. Bake them for about 9 minutes, or until they are just set. Allow them to rest on the baking pan for a couple of minutes before transferring them to paper towels or parchment to cool completely. Store them tightly covered at room temperature or freeze. Makes 13 jumbo cookies -- a baker's dozen :)
c2010 Sharron Long and Adams Media Co., all rights reserved.
Of course, they are egg free, sugar free, wheat free, dairy free, soy free, and I even made them low fat. They don't have to be that way; I just like the taste of applesauce in baked goods!
I've, also, discovered a couple of new-to-me sweeteners. I've found a local source for dextrose
, which is corn sugar, and Sugar in the Raw measurable stevia product. It is stevia mixed with maltodextrin, I think, and it says it can be measured cup for cup like sugar. They are featured in this recipe.1 1/4 cup "sugar" equivalent (I used 3/4 cup dextrose and 1/2 cup Stevia in the Raw measurable)
3/4 cup "fat" ( I used applesauce, but you could use whatever you tolerate -- coconut oil, lard, butter... I wouldn't recommend a liquid oil alone, though.)
2 tablespoons flax seed meal
mixed with 6 tablespoons warm water, allowed to rest several minutes to thicken
mixed with 6 tablespoons warm water, allowed to rest several minutes to thicken1/2 tablespoon vanilla
1 3/4 cup wheat-free flour (I used 1/2 cup each of sorghum, millet and corn meal with 1/4 cup corn starch)
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup nuts, broken (walnuts, pecans, etc.), optional
Pre-heat the oven to 375F.
Combine the sweeteners and the "fat" until it is completely combined. Add the flax/water mixture and vanilla. Combine them well. Add the remaining ingredients, except for the nuts and mix them well. Add the nuts, if desired.
Line baking sheets with parchment paper. Scoop the dough by 1/4 cupfuls (ice cream scoop size), allowing about 3" between cookies. Bake them for about 9 minutes, or until they are just set. Allow them to rest on the baking pan for a couple of minutes before transferring them to paper towels or parchment to cool completely. Store them tightly covered at room temperature or freeze. Makes 13 jumbo cookies -- a baker's dozen :)
c2010 Sharron Long and Adams Media Co., all rights reserved.
Thursday, July 01, 2010
Sweet Potatoes (Yams) with Rosemary
Hi,
I had this for dinner the other night with a small steak. I thoroughly enjoyed it -- I hope you do, too!
Sweet Potatoes (Yams) with Rosemary
1 medium sized sweet potato (yam), sliced
1/2 medium sized sweet onion, sliced
4 ounces fresh mushrooms, sliced
1 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon seasoning salt
2 tablespoons each of coconut oil and olive oil
Put the oil into a large frying pan and then add the rest of the ingredients to the pan. Cover the pan and cook it over medium heat for about 10 minutes, stirring occasionally. Uncover and cook the mixture for another couple of minutes to evaporate the extra moisture. Makes 4 servings. Serve hot.
cSharron Long and Adams Media, all rights reserved.
I had this for dinner the other night with a small steak. I thoroughly enjoyed it -- I hope you do, too!
Sweet Potatoes (Yams) with Rosemary
1 medium sized sweet potato (yam), sliced
1/2 medium sized sweet onion, sliced
4 ounces fresh mushrooms, sliced
1 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon seasoning salt
2 tablespoons each of coconut oil and olive oil
Put the oil into a large frying pan and then add the rest of the ingredients to the pan. Cover the pan and cook it over medium heat for about 10 minutes, stirring occasionally. Uncover and cook the mixture for another couple of minutes to evaporate the extra moisture. Makes 4 servings. Serve hot.
cSharron Long and Adams Media, all rights reserved.
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