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 Truvia sweetener
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.

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

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.

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

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

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.

Music for the Dance

This blessed my heart today:

Music for the Dance
by Max Lucado

Let's imagine that you want to learn to dance. Being the rational, cerebral person you are, you go to a bookstore and buy a book on dancing. You take the book home and get to work. You do everything it says. The book says sway; you sway. The book says shuffle; you shuffle. The book says spin; you spin.

Finally, you think you've got it, and you invite your wife to come in and watch. You hold the book open and follow the instructions step by step.
You continue to read, then dance, read, then dance, until the dance is completed.

You plop exhausted on the couch, look at your wife, and proclaim, "I executed it perfectly."

"You executed it, all right," she sighs. "You killed it."

"What?"

"You forgot the most important part. Where is the music?"

Music?

We Christians are prone to follow the book while ignoring the music. We master the doctrine, outline the chapters, memorize the dispensations, debate the rules, and stiffly step down the dance floor of life with no music in our hearts. We measure each step, calibrate each turn, and flop into bed each night exhausted from another day of dancing by the book.

Dancing with no music is tough stuff. Jesus knew that. For that reason, on the night before his death he introduced the disciples to the song maker of the Trinity, the Holy Spirit. (John 16:7-9).

Of the three persons of the Godhead, the Holy Spirit is the one we understand the least. Perhaps the most common mistake made regarding the Spirit is perceiving him as a power but not a person, a force with no identity. Such is not true.

The Holy Spirit is not an "it." He is a person. He has knowledge (1 Cor. 2:11). He has a will (1 Cor. 12:11). He has a mind (Rom. 8:27). He has affections (Rom. 15:30). You can lie to him (Acts 5:3-4). You can insult him (Heb. 10:29). You can grieve him (Eph. 4:30).
The Holy Spirit is not an impersonal force. He is not Popeye's spinach or the surfer's wave. He is God within you to help you. In fact John calls him the Helper.

Envision a father helping his son learn to ride a bicycle, and you will have a partial picture of the Holy Spirit. The father stays at the son's side. He pushes the bike and steadies it if the boy starts to tumble. The Spirit does that for us; he stays our step and strengthens our stride. Unlike the father, however, he never leaves. He is with us to the end of the age.

What does the Spirit do?

He comforts the saved. (John 16:7).
He convicts the lost. (John 16:8).
He conveys the truth. (John 16:12).
Is John saying we don't need the book in order to dance? Of course not; he helped write it. Emotion without knowledge is as dangerous as knowledge without emotion. God seeks a balance. "God is spirit, and those who worship him must worship in spirit and truth" (John 4:24).

What is essential is that you know the music is in you. "If Christ is in you, then the Spirit gives you life" (Rom. 8:10). You don't need a formula to hear it. I don't have a four-step plan to help you know it. What I do have is his promise that the helper would come to comfort, convict, and convey.

So think about it; have you ever been comforted? Has God ever brought you peace when the world brought you pain? Then you heard the music.

Have you ever been convicted? Have you ever sensed a stab of sorrow for your actions? Then you've been touched by the Holy Spirit.

Or have you ever understood a new truth? Or seen an old principle in a new way? The light comes on. Your eyes pop open. "Aha, now I understand." Ever happen to you? If so, that was the Holy Spirit conveying to you a new truth.

What do you know? He's been working in your life already.

By the way, for those of us who spent years trying to do God's job, that is great news. It's much easier to raise the sail than row the boat. And it's a lot easier getting people to join the dance when God is playing the music.

That's what makes God, God.

From A Gentle Thunder
Copyright (Thomas Nelson, 1995) Max Lucado

Turkey (Chicken) Nuggets -- egg, soy, dairy and wheat free! Some tomato and sugar-free Baked beans, too!

Turkey (Chicken) Nuggets -- egg, soy, dairy and wheat free!


Here's something I just threw together for dinner tonight for my son and I. They are Turkey (or you could use chicken) Nuggets that are egg, soy, dairy and wheat free.  I didn't write it down as I did it like I usually do, so there will be some approximations.  Sorry!


Here's what I did:


In a food processor bowl with the chopping blade, combine


1 to 1 1/2 pounds cooked, deboned and skinless turkey meat (or chicken)
about 1/2 to 2/3 cup unsalted broth*
about 1/3 cup cornstarch or tapioca flour
1 packet unflavored Knox gelatin
2 to 3 tablespoons ground flax seeds
1/2 tablespoon dried minced onion
1/2 teaspoon garlic granules
1 teaspoon lemon pepper
2 teaspoons salt
1 1/2 tablespoons parsley flakes


*Be careful with broths.  If you are new to allergy cooking, be sure and always read the labels.  Manufacturers put soy, yeast, sugar and wheat in just about everything imaginable and even things unimaginable!


Chop the meat and seasonings on low speed until they are finely minced.  Taste the meat to be sure you don't need to add any seasonings to it.  Form the meat mixture into 1" to 2" flattened balls.


Pour about 1/2 cup goat's milk yogurt (or other milk beverage you can tolerate) into a bowl.  Drop the balls of meat into the yogurt mixture one at a time until they are well coated.


Put about 3/4 cup of cornmeal into another bowl.  Drop the yogurt covered meat balls into the cornmeal one at a time shaking them and turning them until they are well coated.


Fry them in hot fat, about 3/4" deep until they are golden brown.  Makes about 24.




Tomato and Sugar-free Baked Beans


They were serving pork n' beans where we were dining tonight, and I know my son likes them.  I made some for us without any tomatoes or sugar.


1 - 14 ounce can black beans (with no sugar added)
1/2 tablespoon dried sliced garlic (or about 2 cloves of fresh garlic)
1 tablespoon dried minced onion (or about 1/4 cup fresh)
1/2 teaspoon lemon pepper
2 packets Truvia


Put all the ingredients in a small sauce pan over medium heat with a lid and heat them until they are heated through.  Makes 4 servings.


c2010 Sharron Long all rights reserved.  
All recipes in this blog are cSharron Long and Adams Media Corp. and may not be reprinted without express permission by the author.

Cornmeal Pumpkin Cookies -- wheat, gluten, dairy, egg, soy and sugar free

Cornmeal Pumpkin Cookies

Makes about 2 dozen cookies

These are wheat, dairy, egg, soy and sugar free, but still yummy :)

Grind

1/2 cup whole flax seeds

Remove 2 tablespoons of the ground flax seeds and place them into 6 tablespoons water.  Allow them to rest about 5 minutes.

Cream

1/2 cup coconut oil

3/4 cup pumpkin 

1/3 to 1/2 cup honey

6 packets Truvia

Add

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

Add the flax water mixture and mix well.

Mix the ground flax into the batter.  Add and mix well

1 1/2 cups cornmeal

1/3 cup cornstarch

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

Form the batter into 1 1/2" balls.  Place them about 2" apart on a baking sheet and flatten them with the tines of a fork.  Bake them at 350F for about 11-14 minutes.

Coconut Palm Sugar Pumpkin Muffins -- Yummy!

This is a very delicious non dairy, non wheat, non egg, soy free, sugar free, gluten free recipe.




Coconut Palm Sugar Pumpkin Muffins
Makes 12 muffins
Non-dairy, egg-free, wheat-free, sugar-free, dairy-free, but not taste free!  :)


In a blender container, grind


2 tablespoons flax seeds (or use 4 tablespoons ground flax)
Add it to


6 tablespoons water and let it rest about 5 minutes.


Mix together in a large bowl


1/2 cup pumpkin puree
1/4 cup palm sugar (ground)
1/4 cup applesauce
1 1/4 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves


Add


2 tablespoons oil (olive)
1/2 cup goat milk (or other "milk" you can tolerate or juice)
1/4 cup water


Add flax water to other ingredients.


In another bowl, mix together

1 2/3 cup flour mix
1/3 cup shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt


Add the dry ingredients to the wet ones and mix until they are combined.  Spoon the batter into greased muffin cups.


Topping:
Combine in a small bowl until crumbly


1/3 cup flour mix
1/3 cup palm sugar, ground
2 tablespoons coconut oil




Sprinkle the topping atop the muffin batter in the cups.  Bake the muffins at 400F for about 15 minutes or until they test done with a toothpick.


cSharron Long and Adams Media Corp, all rights reserved.

Hawaiian style Coconut Milk Pudding

Hawaiian style Coconut Milk Pudding


This is really delicious!  I think it would be good with about 1/2 cup shredded coconut added at the last step.


1 1/2 cups coconut milk
5 tablespoons cornstarch
1 cup goat milk
1/2 teaspoon vanilla
9 packets Truvia


In a small saucepan, combine the coconut milk and cornstarch.  Bring it to a boil.  Reduce the heat and add the remaining ingredients.  Mix them well over low heat until they are thickened, about 2 minutes.  Pour the pudding into a 9"x2" square baking pan and chill it until it is set, about 30 minutes.  Cut it into squares and enjoy!


cSharron Long and Adams Media, all rights reserved

Like at the Fair?!

Corn Dogs and Tater Tot are always family favorites.  We can't have them on wheat-free, sugar-free, egg-free and milk-free diets though!  Not to mention not being able to have potatoes!?  These are definitely not low-carb, but here are a couple of recipes that you can adapt to meet your own allergen issues, I hope.  Enjoy!

Corn Dogs for folks with allergies

Batter Ingredients:

• 7/8 cup flour mix 
• 2 tablespoons tapioca flour (or cornstarch)
• 2/3 cup yellow cornmeal
• 6 packets Truvia
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons tapioca flour (or cornstarch)
• 1 1/4 cups goats milk (or whatever "milk" you can tolerate, like rice or almond)
• 3/4 teaspoon apple cider vinegar

Other ingredients:

• 
  
• 1 pound hot dogs
• Cornstarch
• Oil for deep frying

In a large bowl, combine the first seven ingredients. 

Add the vinegar to the goats milk and let it rest a couple of minutes.

In another small bowl, combine the sour milk, olive oil and 2 tablespoons of tapioca flour.

Make a well in the center of the dry ingredients, and pour in the wet ingredients.  Mix it all together until the batter is smooth.  Allow it to rest a few minutes before using it to bread the hot dogs.

Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.

Cut the hot dogs into thirds and dust them very lightly with cornstarch. Dip the hot dogs in the batter.  Fry a few at a time in the hot oil until they are golden brown. Drain them on paper towels, and serve them hot.

Sweet Potato Tater Puffs

This is a spin-off from a recipe I used to fix for my kids with leftover mashed potatoes.  If you can have regular potatoes, feel free to use them instead!

2 cups 1 1/2" dice sweet potato pieces

Water

1 1/2 teaspoons baking soda

2 tablespoons cornstarch (or tapioca flour)

1/2 teaspoon Lemon pepper

3/4 teaspoon Salt  

Cooking oil

In a medium pot, over medium heat, cook the sweet potatoes in enough water to cover them for about 20 minutes or until they pierce easily with a fork.

Drain the sweet potatoes, then mash them with a potato masher.  Add the seasonings and mix them well.

Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.

Using two spoons, scoop the potato mixture with one spoon, and use the other to push it into the hot oil.  Fry the Sweet Potato Puffs until they are golden brown, about 5 minutes.  Drain them on paper towels, and serve them hot.

Blessings!

Sharron

Author of Extreme Lo-Carb Cuisine, available where books are sold.

c2010 Adams Media and Sharron Long, all rights reserved

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