This basic recipe is good for wraps of all sorts. It comes out a bit like a pancake and is good served as a "sweet" or a "savory" dish. It is adaptable to just about any restriction.
Allergy-friendly Wrap Recipe
1 cup wheat-free "flour" (see my recipes here)
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon olive oil
3/4 to 1 cup water
Combine the dry ingredients, then add the olive oil, working it into the flour mixture completely. Add enough water to make a fairly thin batter. Allow it to rest about 5 minutes before cooking.
Bake the wraps on a non-stick surface, (I use my well-seasoned cast-iron griddle), in the following manner: Place a bit of cooking fat onto the hot surface to keep the batter from sticking. Pour about 3 tablespoons of batter onto the hot surface. Be careful how you place the batter because it won't really move around once it is baking. I usually pour it in a spiral into about a 7" to 8" across. Once it has set and can be flipped, carefully flip the wrap. Total baking time on the griddle is about 2-3 minutes. Lay the wraps out in a single layer to cool before using. Fill as desired. Makes about 4 to 6 wraps.
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.
Tuesday, June 22, 2010
Simple Coconut Squares, allergy friendly!
Simple Coconut Squares, allergy friendly!
I had to come up with a dessert really quickly the other day and this is what I did. It is non-dairy, soy-free, wheat-free and sugar-free.
2 cups coconut milk
1 cup goats milk (or other "milk" like almond or rice that you can tolerate)
9 packets Truvia
sweetener
sweetener5 tablespoons cornstarch
1/4 teaspoon vanilla
Add half the coconut milk and the cornstarch to a sauce pan and bring them to a boil over medium heat. Add the remaining ingredients and cook and stir this mixture until it is thickened. Pour it into an 8" square dish and refrigerate it until it is set. Cut into squares and serve.
Non-Dairy, Gluten and Wheat Free, Egg Free Pancakes
Non-Dairy, Gluten and Wheat Free, Egg Free Pancakes
Believe it or not, it's true! I a similar recipe on another cooking site and have modified it to meet our needs.
1 cup wheat-free flour mix (see my recipe here)
4 packets Truviasweetener
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons + 1 teaspoon unsweetened applesauce
1 cup water
Combine all of the dry ingredients, then add the applesauce and water. Allow the batter to rest for at least 5 minutes before cooking. Bake as for normal pancakes. Makes about 6.
cSharron Long and Adams Media Corp. all rights reserved.
Believe it or not, it's true! I a similar recipe on another cooking site and have modified it to meet our needs.
1 cup wheat-free flour mix (see my recipe here)
4 packets Truvia
sweetener2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons + 1 teaspoon unsweetened applesauce
1 cup water
Combine all of the dry ingredients, then add the applesauce and water. Allow the batter to rest for at least 5 minutes before cooking. Bake as for normal pancakes. Makes about 6.
cSharron Long and Adams Media Corp. all rights reserved.
Allergy-friendly Chocolate Cake Recipe with Coconut Pecan Frosting
I had to come up with a wheat, dairy, egg, soy and sugar free cake for my daughter's birthday. This is what I did -- and it's really good, too!
Allergy-friendly Chocolate Cake Recipe
2 cups "flour" (I used a combination of barley flour, corn meal, ground flax seeds and tapioca flour)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder
3/4 cup lard or coconut oil
1 cup honey or corn syrup
18 packets of Truvia (or 1 3/4 cup total sugar sweetness equivalent of other sweeteners you tolerate)
1 teaspoon vanilla
2 tablespoons ground flaxseed
added to 6 tablespoons water, allowed to rest 5 minutes
1 1/4 cups cold water
Grease a 9"x13"x2" baking pan. Pre-heat the oven to 350.
Combine the dry ingredients in a bowl and set them aside. In a mixing bowl with an electric mixer on medium speed, or by hand, beat the fat until it is smoother. Mix together the fat and sweeteners and beat them until they are creamy. Add the vanilla and beat it well. Add the flax and water, continuing to beat, then add the water and beat it until it is smooth. By hand, add the dry ingredients, and mix until they are just combined. Pour the batter into the prepared pan and bake the cake for about 25 minutes or until a toothpick inserted off-center comes out clean. Cool the cake completely before attempting to frost it.
I have made this twice now and the first time I frosted it with a coconut pecan frosting. The second time, I used a can of sugar-free cherry pie filling. Both were yummy. Warning: This cake is extremely difficult to frost and cut! It is yummy, though.
Sugar-free and Dairy-free Coconut Pecan Frosting
1 tablespoon ground flax seed
+ 3 tablespoons water combined and allowed to rest a few minutes
2/3 cup corn syrup or honey
2/3 cup coconut palm sugar
(or 2/3 cup sugar sweetness equivalent)
1/4 cup coconut oil or lard
dash salt
1 1/3 cup unsweetened flaked coconut
1/2 cup chopped pecans (or walnuts)
Add the corn syrup, palm sugar and flax seed mixture to a medium sized sauce pan over medium heat. Add the oil and salt. Cook and stir the mixture, breaking up the palm sugar as you cook it, until it is thickened and bubbly, about 12 minutes. Add the coconut and nuts, stirring well. Cool the frosting thoroughly before frosting the cake.
cSharron Long and Adams Media Corp. all rights reserved
Allergy-friendly Chocolate Cake Recipe
2 cups "flour" (I used a combination of barley flour, corn meal, ground flax seeds and tapioca flour)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder
3/4 cup lard or coconut oil
1 cup honey or corn syrup
18 packets of Truvia
(or 1 3/4 cup total sugar sweetness equivalent of other sweeteners you tolerate)1 teaspoon vanilla
2 tablespoons ground flaxseed
added to 6 tablespoons water, allowed to rest 5 minutes1 1/4 cups cold water
Grease a 9"x13"x2" baking pan. Pre-heat the oven to 350.
Combine the dry ingredients in a bowl and set them aside. In a mixing bowl with an electric mixer on medium speed, or by hand, beat the fat until it is smoother. Mix together the fat and sweeteners and beat them until they are creamy. Add the vanilla and beat it well. Add the flax and water, continuing to beat, then add the water and beat it until it is smooth. By hand, add the dry ingredients, and mix until they are just combined. Pour the batter into the prepared pan and bake the cake for about 25 minutes or until a toothpick inserted off-center comes out clean. Cool the cake completely before attempting to frost it.
I have made this twice now and the first time I frosted it with a coconut pecan frosting. The second time, I used a can of sugar-free cherry pie filling. Both were yummy. Warning: This cake is extremely difficult to frost and cut! It is yummy, though.
Sugar-free and Dairy-free Coconut Pecan Frosting
1 tablespoon ground flax seed
+ 3 tablespoons water combined and allowed to rest a few minutes2/3 cup corn syrup or honey
2/3 cup coconut palm sugar
(or 2/3 cup sugar sweetness equivalent)1/4 cup coconut oil
or larddash salt
1 1/3 cup unsweetened flaked coconut
1/2 cup chopped pecans (or walnuts)
Add the corn syrup, palm sugar and flax seed mixture to a medium sized sauce pan over medium heat. Add the oil and salt. Cook and stir the mixture, breaking up the palm sugar as you cook it, until it is thickened and bubbly, about 12 minutes. Add the coconut and nuts, stirring well. Cool the frosting thoroughly before frosting the cake.
cSharron Long and Adams Media Corp. all rights reserved
Egg Substitutes for allergy-friendly baking
I'm guessing there are other folks out there who would benefit from this list of egg-substitutes I have collected. These are all for baking recipes.
My personal favorite is:
1 tablespoon ground flaxseed plus 3 tablespoons water, mixed together and allowed to rest a few minutes before adding them to the recipe.
Here are some more ideas:
2 tablespoons cornstarch
2 tablespoons water + 2 tablespoons baking powder + 1 teaspoon "safe" oil (one you aren't allergic to)
1/4 cup applesauce + 1 teaspoon baking powder
1 1/2 tablespoons water + 1 1/2 tablespoons oil (as above) + 1 tablespoon baking powder
2 tablespoons arrowroot powder
2 tablespoons tapioca flour
I've read that if you are allergic to xanthan gum, as I am, you can use arrowroot instead. My guess is that tapioca starch (flour) or cornstarch would do the same thing.
I've, also, read that you can use a teaspoon of lemon juice + a teaspoon of baking powder instead of yeast. Not too sure about that one. I have not tried it.
My personal favorite is:
1 tablespoon ground flaxseed
plus 3 tablespoons water, mixed together and allowed to rest a few minutes before adding them to the recipe.Here are some more ideas:
2 tablespoons cornstarch
2 tablespoons water + 2 tablespoons baking powder + 1 teaspoon "safe" oil (one you aren't allergic to)
1/4 cup applesauce + 1 teaspoon baking powder
1 1/2 tablespoons water + 1 1/2 tablespoons oil (as above) + 1 tablespoon baking powder
2 tablespoons arrowroot powder
2 tablespoons tapioca flour
I've read that if you are allergic to xanthan gum, as I am, you can use arrowroot instead. My guess is that tapioca starch (flour) or cornstarch would do the same thing.
I've, also, read that you can use a teaspoon of lemon juice + a teaspoon of baking powder instead of yeast. Not too sure about that one. I have not tried it.
Picnic Worthy Sweet Potato Salad with Walnuts and Raisins
With all our allergies, it is hard to think of interesting and safe food to bring to potlucks and picnics. I came up with this one the other day. I hope you enjoy it!
Just to clarify, I mean the type of sweet potato commonly called "yams" that are not a nightshade.
Picnic Worthy Sweet Potato Salad with Walnuts and Raisins
2 sweet potatoes (about 4 cups)
2/3 cup raisins
1/2 cup broken walnut
meats (pecans would be great in this!)
4 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon dried minced onion
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon parsley
1/4 teaspoon seasoning salt (I make mine from scratch with no sugar or msg or Adobo
)
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Rinse the potatoes (yams) and cut off any bad spots. Immerse them completely in cool water in a pot with a lid and bring them to a boil over medium heat. Simmer them for about 20 minutes or until they pierce easily with a fork. Drain off the hot water and immerse them completely in cold water until they are cool. The skins should slip off easily at this point. Discard the skins and chop the sweet potatoes into bite sized pieces. Add the remaining ingredients with the chopped potatoes to a salad bowl and stir them well. Chill the salad until it is ready to be served. Makes about 8 servings.
cSharron Long and Adams Media Corp., all rights reserved
Just to clarify, I mean the type of sweet potato commonly called "yams" that are not a nightshade.
Picnic Worthy Sweet Potato Salad with Walnuts and Raisins
2 sweet potatoes (about 4 cups)
2/3 cup raisins
1/2 cup broken walnut
meats (pecans would be great in this!)4 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon dried minced onion
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon parsley
1/4 teaspoon seasoning salt (I make mine from scratch with no sugar or msg or Adobo
)1/2 teaspoon cinnamon
1/8 teaspoon cloves
Rinse the potatoes (yams) and cut off any bad spots. Immerse them completely in cool water in a pot with a lid and bring them to a boil over medium heat. Simmer them for about 20 minutes or until they pierce easily with a fork. Drain off the hot water and immerse them completely in cold water until they are cool. The skins should slip off easily at this point. Discard the skins and chop the sweet potatoes into bite sized pieces. Add the remaining ingredients with the chopped potatoes to a salad bowl and stir them well. Chill the salad until it is ready to be served. Makes about 8 servings.
cSharron Long and Adams Media Corp., all rights reserved
Cashew Mayonnaise Dressing -- Egg, soy and dairy free and a good Mock Potato Salad
I am not the original source for cashew mayonnaise. I've seen recipes on several vegan sites, which I find quite interesting, as I'm certainly not vegan! However, with my allergies, I guess it is a good fit. This mayo has no eggs or soy in it.
Cashew Mayonnaise (Egg Free Mayonnaise)
1 cup raw cashews
, soaked for a couple of hours in filtered water, then drained
1/2 teaspoon paprika
1/2 to 1 teaspoon garlic granules
1/2 teaspoon sea salt
1 teaspoon onion powder
3 tablespoons lemon juice or apple cider vinegar
1/3 cup olive oil
2 to 4 tablespoons water, as above
Blend the cashews and seasonings in a blender container on medium speed until they are smooth. Gradually add the lemon juice, olive oil and enough water to make the dressing smooth. Store in the refrigerator.
I used the mayonnaise above as a base for a really yummy cauliflower salad.
Mock Potato Salad
Egg, dairy, wheat and soy free! Plus, no potatoes.
2 cups chopped cauliflower
1/3 cup chopped dill pickle
3 tablespoons minced onion (fresh) or 1/2 tablespoon dried
1/3 cup diced celery
~1/2 cup cashew mayonnaise (above)
1 tablespoon dijon or brown mustard
1/4 teaspoon seasoning salt (like Adobo)
1/8 teaspoon lemon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
Cook the cauliflower in water over medium high heat until just tender, about 5 minutes. Drain it and rinse it with cold water. Mix the remaining ingredients together in a mixing bowl, except for the parsley and paprika. Add the cauliflower and mix well. Taste and adjust seasonings as necessary. Put the salad into a serving bowl and sprinkle with the parsley and paprika. Chill until ready to serve. Makes about 4 servings.
cSharron Long and Adams Media Corp. all rights reserved
Cashew Mayonnaise (Egg Free Mayonnaise)
1 cup raw cashews
, soaked for a couple of hours in filtered water, then drained1/2 teaspoon paprika
1/2 to 1 teaspoon garlic granules
1/2 teaspoon sea salt
1 teaspoon onion powder
3 tablespoons lemon juice or apple cider vinegar
1/3 cup olive oil
2 to 4 tablespoons water, as above
Blend the cashews and seasonings in a blender container on medium speed until they are smooth. Gradually add the lemon juice, olive oil and enough water to make the dressing smooth. Store in the refrigerator.
I used the mayonnaise above as a base for a really yummy cauliflower salad.
Mock Potato Salad
Egg, dairy, wheat and soy free! Plus, no potatoes.
2 cups chopped cauliflower
1/3 cup chopped dill pickle
3 tablespoons minced onion (fresh) or 1/2 tablespoon dried
1/3 cup diced celery
~1/2 cup cashew mayonnaise (above)
1 tablespoon dijon or brown mustard
1/4 teaspoon seasoning salt (like Adobo
)1/8 teaspoon lemon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
Cook the cauliflower in water over medium high heat until just tender, about 5 minutes. Drain it and rinse it with cold water. Mix the remaining ingredients together in a mixing bowl, except for the parsley and paprika. Add the cauliflower and mix well. Taste and adjust seasonings as necessary. Put the salad into a serving bowl and sprinkle with the parsley and paprika. Chill until ready to serve. Makes about 4 servings.
cSharron Long and Adams Media Corp. all rights reserved
Tuesday, June 15, 2010
Pizza Crust -- soy, egg, wheat, dairy free
Hi,
I've been making this crust for several weeks now. It has become a favorite for my son and I.
Allergy Friendly Pizza Recipe
3 cups "baking mix" (flour substitute recipe is on this page)
1 1/2 teaspoons salt
1 packet Knox gelatin
1 1/2 tablespoons baking powder
1 1/2 tablespoons olive oil
~1 1/3 cups water
Optional:
1/2 teaspoon each of garlic granules, basil, oregano
Pre-heat the oven to 425F.
Combine all of the dry ingredients and any optional ingredients in a large mixing bowl. Stir in the olive oil then the water.
Sprinkle a pizza pan with corn meal to keep the pizza from sticking to the pan. Press out the dough in a large circle, about 12" across. Wet fingers with olive oil if the dough is too sticky.
Pre-bake the crust for 6 minutes at 425F.
Top with any pizza toppings you tolerate. One of our favorites right now is Ranch dressing (see my recipe), turkey and mushrooms with Romano (sheep's milk) cheese.
Finish baking the pizza for about 9 more minutes. Cut into wedges and enjoy!
Blessings,
Sharron
cSharron Long and Adams Media Corp., all rights reserved.
I've been making this crust for several weeks now. It has become a favorite for my son and I.
Allergy Friendly Pizza Recipe
3 cups "baking mix" (flour substitute recipe is on this page)
1 1/2 teaspoons salt
1 packet Knox gelatin
1 1/2 tablespoons baking powder
1 1/2 tablespoons olive oil
~1 1/3 cups water
Optional:
1/2 teaspoon each of garlic granules, basil, oregano
Pre-heat the oven to 425F.
Combine all of the dry ingredients and any optional ingredients in a large mixing bowl. Stir in the olive oil then the water.
Sprinkle a pizza pan with corn meal to keep the pizza from sticking to the pan. Press out the dough in a large circle, about 12" across. Wet fingers with olive oil if the dough is too sticky.
Pre-bake the crust for 6 minutes at 425F.
Top with any pizza toppings you tolerate. One of our favorites right now is Ranch dressing (see my recipe), turkey and mushrooms with Romano (sheep's milk) cheese.
Finish baking the pizza for about 9 more minutes. Cut into wedges and enjoy!
Blessings,
Sharron
cSharron Long and Adams Media Corp., all rights reserved.