Onion Sauce for Pizza

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.

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.

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.

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.

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 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

1/2 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.

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.

Allergy-friendly Wrap Recipe

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.

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

5 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 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