Amazing mashed turnips! (Instead of mashed potatoes)

My kids and I don't tolerate potatoes well.  While not technically an allergy, we are very sensitive to them if we get too many.  Consequently, I don't make potatoes at all, and we don't eat them very often.  I've made mashed turnips before, but they really still tasted pretty "tur-nippy" -- emphasis on the "nippy" part!  The ones I did yesterday were not that way at all, though.  I didn't measure, but I'll try to give you my best guess-timate at what I did.


Amazing Mashed Turnips (instead of mashed potatoes)


Cut up 3 to 4 large turnips into 1" pieces.  Place them into a pot and cover them with cold water.  Add about 2 packets of Truvia sweetener* to the cooking water with a little salt.  Cover the pot and cook the turnips over high heat until they are tender enough to pierce with a fork.  Drain them.  Put the pieces into a food processor with a chopping blade.  Add about 1 tablespoon of lard, about 3/4 teaspoon Adobo All Purpose Seasoning**, 1 tablespoon goat's milk and salt.  Process the turnips until they are creamy.  Taste them and see if they need more seasonings.  Serve them hot, as you would mashed potatoes.  Serves 4.


*The sweetener is really important, and don't skimp on it.  I added more to mine as they were cooking because when I tasted a piece, they still tasted bitter.  Adding the sweetener to the cooking water takes out the bitter taste.


**I've recently discovered Adobo All Purpose Seasoning.  It is available in several varieties.  It is a nice, sugar-free, yeast-free, msg-free seasoning blend.  It is available in Asian markets, health food stores and Reasor's Grocery stores, (if you live in Oklahoma!)

Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!

I shared one of these with a friend of mine last night, and she had no idea that it was a "special" cookie -- other than the fact that I had made it!


Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!


Pre-heat the oven to 375F.


In a large bowl combine:


1 1/2 cups + 2 tablespoons flour mix
1/2 cup rolled gluten free oats (or barley if you can have gluten)
1 packet unflavored gelatin (Knox)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Set this aside.



In a mixing bowl, with an electric mixer, beat until light:


3/4 cup lard


Carefully add while mixing:


2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose


Add and mix until combined:


1 tablespoon flax seed meal + 3 tablespoons warm water
1 tablespoon vanilla


Add the flour mixture little by little until it is entirely incorporated.



Finally, add and mix till just combined:


1 cup raisins or 1/2 cup each of raisins and walnuts


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Tap the tops, so they will flatten out a bit while baking.  Otherwise, they'll look like little mountains when they come out of the oven.  Bake at 375F for about 9 to 13 minutes.  They should be just becoming firm around the edges and still very soft and puffy in the middle.  Remove them from the oven and allow them to finish baking on the hot baking sheet.  Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Allergy-friendly Classic Pecan Pie Recipe

Yes, you read that right.  This pie has no eggs, no sugar, no dairy, no soy and no wheat, but it sure does have taste!


Allergy-friendly Classic Pecan Pie Recipe


3 tablespoons ground flax seed meal + 9 tablespoons warm water
1/2 cup Stevia in the Raw (measurable)
1/3 cup fructose
1 cup corn syrup
2 tablespoons melted lard, coconut oil or olive oil
1 teaspoon vanilla
1 1/4 cup pecans


Preheat the oven to 350F.  Combine all of the ingredients in a mixing bowl except the pecans.  Add the pecans and mix them well.  Pour the filling into a 9" unbaked pie crust.  Bake the pie for about 50 minutes.  Cool it completely before serving it.


Note:  When I tested this recipe, I added a packet of gelatin to the filling.  I don't think it needs it, so it is omitted here.

Allergy-friendly Pumpkin Pie Recipe

In time for the holidays!  No sugar, no wheat, no dairy, no soy, no eggs, but lots of flavor :)


Allergy-friendly Pumpkin Pie Recipe


1/2 cup Stevia in the Raw (measurable)
3 tablespoons fructose
1 teaspoon cinnamon
1/4 tesapoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1 packet gelatin (Knox)
2 tablespoons ground flax + 6 tablespoons warm water
1 - 15 ounce can pumpkin
1 1/2 cups goat's milk (can mix 3/4 cup milk + 3/4 cup water)


Combine all of the ingredients in a mixing bowl and mix them well.  Pour into an unbaked 9" pie crust.  Bake for 15 minutes at 425F, then bake for 40 to 50 minutes at 350F until a knife inserted off center comes out clean.

Allergy-friendly Pie Crust Recipe

This is a crust for a one-crust pie.  Double the recipe for a two-crust pie.  It is gluten free, wheat free, soy free, egg free, dairy free and sugar free, but not taste free!


Allergy-friendly Pie Crust Recipe


1 1/4 cup flour mix
1/4 teaspoon salt
1 packet gelatin (Knox)
1/2 cup lard
3 tablespoons ice water


Using a fork or pastry blender, work the fat into the dough until it resembles coarse crumbs.  Sprinkle the water over the flour mixture and mix it until it holds together.  You might need a little more or a little less, depending upon the moisture content of your ingredients.  Form the dough into a ball and wrap it with plastic wrap.  Refrigerate the dough for about 30 minutes before rolling out for a single crust pie.  Fill and bake as directed.


If there are left over scraps, roll them out and sprinkle them with sweetener and cinnamon.  Roll them up like mini-cinnamon rolls.  Cut them into 1" pieces and bake them at 425 for about 10 minutes.  Enjoy!

Sugar free Caramel Corn Recipe

This is a modification of the recipe from my old Better Homes and Gardens cookbook. 


Sugar free Caramel Corn Recipe


Soak 1 cup popcorn kernels in 1/2 cup water


In a 5 quart kettle with a lid, heat over high heat


1/4 cup oil (coconut preferred)


All at once, add 1/2 cup fructose and the popcorn / water mixture.  


Immediately cover the pan with the lid and allow the mixture to cook, shaking the pan occasionally.  Once the corn has popped, you will know it is done when it is possible to count three seconds between pops.  Carefully pour the corn into a large container and allow it to cool completely before eating it.  Store any leftovers in a tightly covered container.

Easy Italian Crispy Chicken, Allergy friendly

This is a super easy recipe.  Either boneless chicken tenders or breast pieces can be used.  It works great on turkey breast pieces, and I think it would be yummy on fish or pork, too!  Obviously, it doesn't have wheat, egg, dairy or soy in it...


Easy Italian Crispy Chicken, Allergy friendly


6 boneless, skinless chicken breast pieces
6 tablespoons olive oil
2 teaspoons garlic granules
2 tablespoons Italian seasonings
1 1/2 teaspoons sea salt


Combine the above ingredients in a bowl, mixing them well.


Add, mixing well:


~1 1/2 cups ground corn tortilla crumbs*


Meanwhile, pour about 1/2 cup oil into a medium sized frying pan and heat it over medium high heat until it is hot.  Place the coated chicken pieces into the hot oil, frying them until they are just becoming golden, turning once.  Place the fried chicken onto a baking sheet and bake it at 350F for about 20 minutes or until done.


Alternative instructions:  After seasoning the meat and coating it with the crumbs, simply bake it without frying it.  We often have chicken strips prepared this way.  Frying it makes it much yummier, though!




*To make ground corn tortilla crumbs, just place commercial corn tortillas into a food processor and process them until they are fine crumbs.

Julie's Granola: A versatile recipe for folks with allergies

This is my friend, Julie's, recipe.  It is fantastic and easily adaptable to just about anyone's intolerances.  I've made it many times now, and it tastes like a commercial granola, only better because it is safe.


Julie tells me that any grain can be used that is either rolled or flaked -- like rolled barley or corn flakes.  I've used peanuts (for my son who isn't allergic to them), a combination of pistachios and cashews (major yummy!), and walnuts for the nuts.


Julie's Versatile Granola


2 cups grain (oats - gluten free, barley - NOT gluten free, etc.)
1 cup nuts or seeds (cashews, walnuts, sunflower seeds, etc.)
1/4 cup honey or agave nectar
1/3 cup oil (canola, coconut, etc.)
1/4 to 1/2 teaspoon sea salt (if the nuts aren't salted)
1/2 teaspoon vanilla


Combine the ingredients in a mixing bowl then pour them onto a small baking sheet lined with parchment paper.  Smooth the granola to an even layer and bake it for about 20 minutes at 325F.  Allow it to cool completely before storing it in an airtight container.

Variations on the chocolate theme...

Hi,


In my other post, I mentioned my "failures" at chocolate chips without soy or sugar.  However, they were all quite edible.  Here they are in order of achievement:


Sugar-free Soy-free Chocolate Sauce


1cup fructose
1 - 14 ounce can coconut milk
4 tablespoons cocoa powder
2 teaspoons lard
1 teaspoon vanilla


Combine the first 3 ingredients and cook them over low heat in a small saucepan until they boil.  Continue to boil the mixture for about 3 to 5 minutes.  Test a drop of the sauce in a dish with cold water.  It should hold together when it is done.  Pour the sauce into a waxed paper lined pan to cool.


I think this would be great in some sort of smoothy  or maybe as a base for a "rice krispie" type treat?  We just ate it!


The next version was this:


Chocolate Fudge without soy or sugar


2 ounces Ghiradellis baking chocolate
2 tablespoons goat milk (double it??) (or whatever "milk" you can tolerate -- rice, etc.)
2 tablespoons lard
1 teaspoon vanilla
pinch salt
1/2 cup fructose


Put the ingredients into a small sauce pan and cook them until they are melted.  Pour into a greased 8"x2" square pan.  Cool completely before eating.






Next, we accidentally made something that was between taffy and brittle.  Whatever it was, it was good!


Chocolate Brittle Candy without soy or sugar


2 ounces Ghiradellis baking chocolate

1 tablespoons lard

1/2 teaspoon vanilla

pinch salt

1/2 cup fructose

Cook all of the ingredients quickly over high heat until it just starts to break apart -- about 3 to 5 minutes.  Pour into an 8"x2" square pan lined with waxed paper.  Chip out the pieces when they are cool.  

Chocolate chip cookies without eggs, wheat, dairy, soy or sugar!

Hi y'all, 


If you are allergic to soy and sugar then you know that there aren't any chocolate chips out there to be had.  I went on a quest to develop a recipe for some.  This has been a lot harder than it seems.  In the process, Iv'e come up with chocolate sauce, fudge, chocolate brittle and something that will work as soy free and sugar free chocolate chips.  The final product is still a bit sticky and stretchy, but they taste good!


This recipe is still a work in progress.  I haven't quite perfected the chocolate chips yet, but they are definitely good enough to share.  I'll be working on the chips more when I can get a candy thermometer.  However, when you're in a pinch, these will definitely do!  (Note:  I got a candy thermometer and it almost immediately got broken!)




Sugar free, Soy free Chocolate Baking Pieces


2 ounces Ghiradelli baking chocolate 
1 tablespoon lard
1 teaspoon goats milk (or whatever "milk" you can tolerate -- rice, etc.)
1/2 cup fructose
1/2 teaspoon vanilla
pinch salt


Combine the ingredients in a small sauce pan over low heat, stirring constantly until the mixture is uniform in texture and glossy.  Remove it from the heat. Using a spoon, drop little blobs of chocolate onto a piece of wax paper to cool.  They would probably be best refrigerated or frozen at this point because when I baked them in the cookies they melted.  They were still yummy, though :)  I used scissors to cut the blobs into uniform pieces.  This recipe makes 1 cup of chips.






Sharron's Famous Chewy Jumbo Chocolate Chip Cookies, Allergy Friendly!


Pre-heat the oven to 375F.


In a large bowl combine:


2 cups + 2 tablespoons flour mix
1 packet unflavored gelatin (Knox)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Set this aside.


In a mixing bowl, with an electric mixer, beat until light:


3/4 cup lard


Carefully add while mixing:


2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose
1 tablespoon sorghum molasses


Add and mix until combined:


1 tablespoon ground flax seed meal + 3 tablespoons warm water
1 tablespoon vanilla


Add the flour mixture little by little until it is mixed in.


Finally, add and mix till just combined:


1 cup chocolate chips (see recipe above or use purchased ones if you can tolerate a small amount of soy) 


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets.  Bake at 375F for about 9 to 13 minutes.  They should be just becoming firm around the edges and still very soft and puffy in the middle.  Remove them from the oven and allow them to finish baking on the hot baking sheet.  Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Allergy friendly make ahead mixes -- Brownies and Spice Cake & the SECRET to allergy baking...

Hi again,


Once again, recipes come from necessity.  I had to come up with some baking mixes for my daughter away at college.  Here we have a fudge brownie recipe and an apple spice cake recipe for mixes.  You can just cook them or put them into a ziplock or other container to use later, like she will be doing.


Also, I've discovered the secret to baked goods that don't fall apart!  With all these allergies we have, there isn't anything that provides that "cohesion" that is necessary with most baked goods.  I used it with my pizza crust recipe then sort of forgot about it.  Well, I used it in another recipe recently and it made me realize that it is the key.  When you can't use eggs, xanthan gum or soy lecithin, what have you got left??  The answer is........ (drum roll)


Gelatin!  Yay!  Aren't you excited???  I am :)


Yes, just plain unflavored gelatin packets.  Put one in with your baked goods and they'll come out "normal" -- at least that has been my experience.  I hope it works for you, too!


...and now for the recipes!






Apple Spice Cake Mix 


2 1/2 cups flour mix 
1 1/4 teaspoon baking soda
1 teaspoon salt
1 packet unflavored gelatin (Knox)
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 1/3 cup fructose (2 cups sugar equivalent)
2 tablespoons ground flax seed meal
1/2 cup lard (or oil if baking immediately)
1/2 cup walnuts, broken (optional)


Combine the dry ingredients in a bowl and mix them.  Add the lard and work it into the dry ingredients until the mixture resembles a coarse meal.  If you are going to bake the cake immediately, you can use an oil you can tolerate instead of the lard.  The lard, however is shelf-stable and can be used for the mix.  Add the nuts and mix them in well.  This should yield about 4 3/4 cups of cake mix at this point.  It may be stored in a ziplock or other container until ready to use.  


To bake the entire cake, add:
16 ounces (2 cups) applesauce
6 tablespoons warm water


Mix the cake well and pour it into a greased 13"x9"x2" pan.  Bake it at 350F for about 45 minutes or until a toothpick inserted off center comes out clean.


However, I created this recipe so my daughter could have treats at college.  The intent is for her to "bake" her mini-cakes in the microwave since it is her only cooking appliance.  In this case, the mix should yield 10 servings.


1/2 cup mix
3 tablespoons applesauce 
2 teaspoons warm water


Mix the ingredients in a microwave safe bowl.  Microwave on 60% power for a minute or two.  Allow the cake to rest a minute or two and continue as necessary.






Brownie Mix


6 tablespoons unsweetened cocoa powder
2/3 cup fructose (1 cup sugar equivalent)
2 tablespoons ground flax seed meal
3/4 cup flour mix 
6 tablespoons lard (Oil if using immediately)
1/2 cup walnuts (optional)


Combine the dry ingredients and mix them well.  (If baking the brownies immediately, you can use any oil you tolerate at this time instead of the lard.)  Add the lard and work it into the dry ingredients until the mixture is uniform in texture and consistency.  The  balls of mixture shouldn't be any larger than the size of peas.  The lard, however is shelf-stable and can be used for the mix.  Add the nuts and mix them in well. This should yield about 3 cups of brownie mix at this point.  It may be stored in a ziplock or other container until ready to use.  


To bake the entire batch, add:
6 tablespoons warm water


Stir it into the brownie mix.  Pour the batter into a greased 8"x2" square pan and bake it at 350F for about 30 minutes.  Be very careful not to over bake the brownies!  In fact, it is better to underbake them.

However, I created this recipe so my daughter could have treats at college.  The intent is for her to "bake" her mini-brownies in the microwave since it is her only cooking appliance.  In this case, the mix should yield 9 servings.

1/3 cup mix

2 teaspoons warm water

Mix the ingredients in a microwave safe bowl.  Microwave on 60% power for a minute or two.  Allow the brownie to rest a minute or two and continue as necessary.

Of course, as always, these recipes are free of soy, dairy, eggs, sugar, wheat, almonds...!

If you use any of my recipes, I'd love to hear from you.

Blessings,

Sharron

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