Today is my baby girl's first birthday! In honor of her, I am going to post my cake and frosting recipes that I used. I decided to go with a gluten, dairy, soy free chocolate cake so we could all eat it. I used duck egg in the recipe, so it isn't egg free but it is chicken egg free (which Silas can't have).
Delicious Frosting
Ingredients:
1/2 cup organic extra virgin coconut oil (palm shortening, or softened earth balance butter or a mixture of all three)
16oz powdered sugar
2-4 T coconut milk (rice, soy, almond milk)
1-2 tsp gluten free vanilla
*1/4 cup cocoa powder (plus add a little more liquid or mixture will be too dry)
Add more milk (or water) or powdered sugar if your mixture is too dry or wet. My whole family LOVES this frosting & it is creamy enough that the vanilla version can be used on carrot cake.
*leave cocoa powder out for vanilla frosting (or you can add another flavor to spice it up)
Chocolate Cake
I adapted my recipe for cake from food.com. It is called "One Bowl Gluten Free Chocolate Cake."
Ingredients:
1 1/2 c gluten free flour (I have used 1/2 c sorghum flour, 1/2 c white rice flour, 1/2 cup tapioca starch AND 2/3 cup white rice flour, 1/3 cup potato starch, 1/2 cup tapioca starch - I liked the second mix best)
1/2 c cocoa
1 c sugar
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp xanthan gum (I used xanthan gum)
5 T cooking oil (I used olive oil)
1 tsp gluten free vanilla
1 egg (or 1 tbsp of ground flaxseed & 3 tbsp hot water combined)
1 c water
Directions:
Mix all dry ingredients in a bowl
Add all liquid ingredients and mix well (I mixed for about 2 minutes on medium speed.)
Bake in a greased and floured (I used organic extra virgin coconut oil and dusted it with white rice powder) 9" square pan (or lined with waxed paper), at 350 degrees, for 30-35 minutes or until toothpick inserted comes out clean.
I can't wait to watch my baby girl dig in! :o) The cake smells wonderful, it is springy and it looks like a winner! Happy birthday, Micaiah!!!!
Tuesday, September 6, 2011
Saturday, May 14, 2011
Gluten Free Banana Bread Muffins
Banana bread has been a favorite at our house for as long as I can remember. I vowed to try my hardest to find the best recipe possible once Silas started having foods that became "off limits." First it was the wheat & dairy, then the gluten, then eggs, nuts, soy, etc! We have been able to adapt my favorite recipe to the point that even our friends who don't eat gluten free enjoy them! I just tried the recipe with duck eggs & it was SO GOOD we couldn't stop eating them! Update: since we can't have eggs at all any more, we use this recipe with flaxseed instead, and they are still amazing!
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
Wednesday, April 27, 2011
The best birthday present EVER!
My sweet, hysterically funny, cute, lovable snugglebug Silas turned FIVE on Easter! Happy birthday, Silas!
And, a day later, we got the best birthday present I could possibly think of right now! Results on his Celiac blood test! NEGATIVE RESULTS! We had a lot of people praying, and I think it was a miracle in itself that we even had conclusive results! I could never get a straight answer from any dr, nurse, or lab tech regarding whether or not the celiac blood test would work being that Silas had been off gluten for an entire year. He did have a few slip ups in the weeks before he got tested, so I am thinking maybe the Lord allowed that so that he would have enough gluten in his system to make it happen! I certainly wasn't going to feed him gluten on purpose just to HOPE to get conclusive test results, (knowing how much pain and suffering goes on each time he accidentally gets some), so maybe it was good he snuck that dinner roll and ate that graham cracker at church. Ha ha.
Anyhow, the dr said that Silas will probably outgrow most of his allergies. Some may always stick with him, but hopefully we can get his body out of this hypersensitive "funk" and then the allergies he has hopefully won't cause such violent reactions when he is exposed. We are working on that right now. The dr has Silas on Quercetin which is something like an anti inflammatory supplement to lessen his immune response when he is exposed to an allergen. Hopefully this will cut down on how long he is sick & how violent he reacts. For instance, he has had gluten & or soy FIVE times in the past 5 weeks and his body reacted worse each time until the last time he finally ended up with a fever with a headache, stomach ache, explosive & urgent stools, and terrible rashes/eczema around his mouth, tooshie, and all over his body. The first time he just had the rash around his mouth & toosh, a small headache & tummy ache. Each time it got progressively worse until it peaked with the fever. This is the same pattern we have noted for years while he was eating all the allergens. He has been gluten & dairy free for an entire year and had virtually no slip ups until the past month & a half. I think he is getting to the age where he realizes that it stinks to be him when he goes to church or a party or when he is around his friends & they are all eating different stuff than him (that he wants!) It must be so hard to be five and deal with this!
And, a day later, we got the best birthday present I could possibly think of right now! Results on his Celiac blood test! NEGATIVE RESULTS! We had a lot of people praying, and I think it was a miracle in itself that we even had conclusive results! I could never get a straight answer from any dr, nurse, or lab tech regarding whether or not the celiac blood test would work being that Silas had been off gluten for an entire year. He did have a few slip ups in the weeks before he got tested, so I am thinking maybe the Lord allowed that so that he would have enough gluten in his system to make it happen! I certainly wasn't going to feed him gluten on purpose just to HOPE to get conclusive test results, (knowing how much pain and suffering goes on each time he accidentally gets some), so maybe it was good he snuck that dinner roll and ate that graham cracker at church. Ha ha.
Anyhow, the dr said that Silas will probably outgrow most of his allergies. Some may always stick with him, but hopefully we can get his body out of this hypersensitive "funk" and then the allergies he has hopefully won't cause such violent reactions when he is exposed. We are working on that right now. The dr has Silas on Quercetin which is something like an anti inflammatory supplement to lessen his immune response when he is exposed to an allergen. Hopefully this will cut down on how long he is sick & how violent he reacts. For instance, he has had gluten & or soy FIVE times in the past 5 weeks and his body reacted worse each time until the last time he finally ended up with a fever with a headache, stomach ache, explosive & urgent stools, and terrible rashes/eczema around his mouth, tooshie, and all over his body. The first time he just had the rash around his mouth & toosh, a small headache & tummy ache. Each time it got progressively worse until it peaked with the fever. This is the same pattern we have noted for years while he was eating all the allergens. He has been gluten & dairy free for an entire year and had virtually no slip ups until the past month & a half. I think he is getting to the age where he realizes that it stinks to be him when he goes to church or a party or when he is around his friends & they are all eating different stuff than him (that he wants!) It must be so hard to be five and deal with this!
Anyhow, we look forward to the future and soon we will start challenging the allergens to see if the quercetin is helping heal Silas up enough to endure adding things back into his diet. I will give updates as we go through this journey.
Tuesday, March 1, 2011
Banana Oat Pancakes
So, on the rotation diet, one day the only grain Silas can eat is oats. Silas happens to HATE oatmeal and honestly, I am not very creative when it comes to cooking. We have had a very difficult time working around this dreaded day (day two in the rotation, shudder!) I am FORCING myself to learn and forge a path through this undiscovered territory. My mom & I discussed different ways we could make a pancake type bread that could be used as a pancake or in the form of a sandwich. Mom mom created the recipe & I tweaked it & discovered what works & what doesn't work. Now, I wouldn't say this is perfect, but if you want to try it & let me know what you think (and how to possibly improve it), I would be delighted!
I did NOT use egg replacer in this recipe, rather I used banana as the agent which holds the masterpiece together. Feel free to experiment with that. On our oat day (in our 4 day rotation diet), we need to stay away from the ingredients in egg replacer, that is why I opted for the simple ingredients in this recipe. Another thing worth mentioning is that I tried both baking soda and baking powder in different combinations and neither of them works in this recipe. They do make the texture fluffier, but the banana's properties which hold the pancake together seem to become pointless when these ingredients are added. Turning the pancake becomes nearly impossible!
Ingredients:
1 1/2 Cups Oat Flour (I ground up Bob's Red Mill Gluten Free Oats in my blender)
1 banana
1/4 cup brown sugar
1 tsp gluten free vanilla
3/4 cup rice or coconut milk*
1/2 tsp salt
1/4 cup olive oil
Blend up one banana until it is light & frothy in the blender (or mush it with a fork until it is as mushed as you can get it.) Add all ingredients & stir until well mixed. Heat a pan & make sure to spray it so the pancake won't stick (spray it again when you flip the pancake.) Pour a small scoop (six inches or less when it settles). Spread it out more with a spatula or spoon if it needs to be thinned a bit. Flip & cook the other side, then when both sides are done, enjoy! This is mighty tasty with some earth balance dairy & soy free butter topping it, by itself, with jam, etc. Makes "Oat Day" something for us to look forward to!!!
*If the first pancake seems too thick & has a hard time cooking all the way through, add more milk to the batter for the rest of the batch.
I did NOT use egg replacer in this recipe, rather I used banana as the agent which holds the masterpiece together. Feel free to experiment with that. On our oat day (in our 4 day rotation diet), we need to stay away from the ingredients in egg replacer, that is why I opted for the simple ingredients in this recipe. Another thing worth mentioning is that I tried both baking soda and baking powder in different combinations and neither of them works in this recipe. They do make the texture fluffier, but the banana's properties which hold the pancake together seem to become pointless when these ingredients are added. Turning the pancake becomes nearly impossible!
Ingredients:
1 1/2 Cups Oat Flour (I ground up Bob's Red Mill Gluten Free Oats in my blender)
1 banana
1/4 cup brown sugar
1 tsp gluten free vanilla
3/4 cup rice or coconut milk*
1/2 tsp salt
1/4 cup olive oil
Blend up one banana until it is light & frothy in the blender (or mush it with a fork until it is as mushed as you can get it.) Add all ingredients & stir until well mixed. Heat a pan & make sure to spray it so the pancake won't stick (spray it again when you flip the pancake.) Pour a small scoop (six inches or less when it settles). Spread it out more with a spatula or spoon if it needs to be thinned a bit. Flip & cook the other side, then when both sides are done, enjoy! This is mighty tasty with some earth balance dairy & soy free butter topping it, by itself, with jam, etc. Makes "Oat Day" something for us to look forward to!!!
*If the first pancake seems too thick & has a hard time cooking all the way through, add more milk to the batter for the rest of the batch.
Monday, February 28, 2011
Yummy Valentine's Day Chocolates
For my Valentines this year, I needed to figure out something that I KNEW was safe! I needed to be frugal since the budget was tight, so I just used what I had on hand at home. I decided to make my own chocolates - yummy! Michael came home from work and could not believe I had made these all by myself. He even called me his little Betty Crocker (I am not sure what that meant...either I am a scary cook normally or this was such a brilliant idea it COULDN'T possibly have come from me (ha ha), but I will take it to mean he was just plain impressed!)
I use Guittard chocolate chips (real semisweet chocolate chips) which are made in a peanut and gluten free facility and they contain no milk. The ingredients are semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla. It does have a note that says it is processed on equipment previously used to process milk chocolate, but Silas is ultra sensitive to all dairy and this has not bothered him one bit.
I then proceeded to grab all the gluten, dairy, peanut, almond, egg, and soy free things I could find around the house. Those of you allergic to corn will not be able to have the marshmallows (we used the campfire brand, I think...whichever ones specify gluten free) or the Glutino Gluten Fee Pretzels because both contain corn starch, but for everyone else, those are great options. We used marshmallows, raisins, dried mangos, coconut, walnuts and cashews (which those of you with nut allergies will want to avoid, obviously!)
So, here is an ingredient list:
Guittard chocolate chips (or other dairy free ones of your choice)
Olive Oil (or coconut oil or something to smooth the chocolate)
(Here are some ideas of what to dip into the chocolate)
Marshmallows (Campfire or other gluten free)
Nuts
Coconut
Raisins
Pretzels (Glutino Gluten Fee Pretzels)
Your favorite gluten/dairy/allergy free cereal
Any dried fruit of your choice
Fresh fruit like strawberries or bananas
I poured one 12 oz bag of Guittard chocolate chips into a small pan and I put that inside another pan filled with water. Heat the water slowly (on low) and make sure that none of the water splashes into the pan with chocolate. I poured a couple tablespoons of olive oil into the chocolate to smooth it. Stir constantly once it starts melting. When the chocolate is ready, have your prepared goodies all ready to dip! I just used a few forks & dipped the items in the chocolate, then placed it on a sprayed pan to cool (I sprayed the pan with canola oil so the chocolates wouldn't stick.) With the leftover chocolate, I poured it into about 6 cupcake holes in my cupcake pan with some of the items (I used cashews & coconut which turned out really yummy!)
This was a hit with my whole family! I think we will be making a lot of these in our future! Enjoy, and please share any ideas with me that might make this even more enjoyable! (For those of you who don't have tons of allergies, things like sprinkles might be fun to add to the top!)
I use Guittard chocolate chips (real semisweet chocolate chips) which are made in a peanut and gluten free facility and they contain no milk. The ingredients are semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla. It does have a note that says it is processed on equipment previously used to process milk chocolate, but Silas is ultra sensitive to all dairy and this has not bothered him one bit.
I then proceeded to grab all the gluten, dairy, peanut, almond, egg, and soy free things I could find around the house. Those of you allergic to corn will not be able to have the marshmallows (we used the campfire brand, I think...whichever ones specify gluten free) or the Glutino Gluten Fee Pretzels because both contain corn starch, but for everyone else, those are great options. We used marshmallows, raisins, dried mangos, coconut, walnuts and cashews (which those of you with nut allergies will want to avoid, obviously!)
So, here is an ingredient list:
Guittard chocolate chips (or other dairy free ones of your choice)
Olive Oil (or coconut oil or something to smooth the chocolate)
(Here are some ideas of what to dip into the chocolate)
Marshmallows (Campfire or other gluten free)
Nuts
Coconut
Raisins
Pretzels (Glutino Gluten Fee Pretzels)
Your favorite gluten/dairy/allergy free cereal
Any dried fruit of your choice
Fresh fruit like strawberries or bananas
I poured one 12 oz bag of Guittard chocolate chips into a small pan and I put that inside another pan filled with water. Heat the water slowly (on low) and make sure that none of the water splashes into the pan with chocolate. I poured a couple tablespoons of olive oil into the chocolate to smooth it. Stir constantly once it starts melting. When the chocolate is ready, have your prepared goodies all ready to dip! I just used a few forks & dipped the items in the chocolate, then placed it on a sprayed pan to cool (I sprayed the pan with canola oil so the chocolates wouldn't stick.) With the leftover chocolate, I poured it into about 6 cupcake holes in my cupcake pan with some of the items (I used cashews & coconut which turned out really yummy!)
This was a hit with my whole family! I think we will be making a lot of these in our future! Enjoy, and please share any ideas with me that might make this even more enjoyable! (For those of you who don't have tons of allergies, things like sprinkles might be fun to add to the top!)
Tuesday, February 8, 2011
Egg Substitutes
Before I forget, I wanted to share what we discovered about eggs/egg replacer! While we were at Whole Foods, a sweet gentleman who works there shared a word with me about egg replacers! He told me that the best thing he has found to work (and that is the healthiest substitute) is simply to puree a banana (until it is all frothy & light)! Just use that in place of an egg! It adds lots of flavor and is packed with vitamins and all the good stuff that the egg replacer stuff just doesn't have and it helps hold things together like an egg does. I have not found it to be an exact replacement, but then again, the egg replacer isn't exact either. When I use it, my baking is very dense. Anyhow, I am trying to perfect things with the banana & hopefully I will be able to share some recipes soon!
Update:
It has been a while since I wrote this. I have found the best egg replacer to be ground flaxseed. One tablespoon of ground flaxseed plus three tablespoons of water equals one egg. Add the ground flaxseed with the water, and mix. Let it set for a couple minutes, and then it is ready to use.
This does not work well in some recipes like brownies, meatloaf, quiches, etc. Things like waffles in a waffle machine really don't work well without eggs, at least that has been my experience. Experiment with it and have fun! Good luck!
Update:
It has been a while since I wrote this. I have found the best egg replacer to be ground flaxseed. One tablespoon of ground flaxseed plus three tablespoons of water equals one egg. Add the ground flaxseed with the water, and mix. Let it set for a couple minutes, and then it is ready to use.
This does not work well in some recipes like brownies, meatloaf, quiches, etc. Things like waffles in a waffle machine really don't work well without eggs, at least that has been my experience. Experiment with it and have fun! Good luck!
Monday, February 7, 2011
New Allergies Revealed! Ouch!
Well, just as I think I have things handled, life deals us another huge blow. We had Silas tested for more allergies (through US Bio Tek Laboratories, Inc) right after Thanksgiving, and we got the results back in January. Silas had acted like something was still bothering him, so I figured something would show up. He had all sorts of issues still rearing their ugly heads. The results showed us that apparently, LOTS of things are/were bothering him! We found out he has an immune response (allergy) to peanuts, garlic, eggs, & soy (those were the top ones besides the wheat/gluten & dairy), and also oysters, almonds, amaranth, lettuce, lentils, oranges, and grapefruit! WOW! I think the one I least expected was garlic. How can anyone possibly be allergic to GARLIC, for crying out loud! I use it in everything! THAT must be the precise problem.
The dr has us on a 4-Day Elimination/Rotation Diet. The diet can be found at http://www.usbiotek.com/ if you are interested in finding out details. It really sounds like it might be helpful. For four days, we have a list of foods we can eat. Each day is different and food groups (like chicken & turkey) can't be eaten one day after the next. Related foods need to be separated by a full day so you could eat chicken on Day 1 & turkey on day 3. The tricky thing is finding enough foods a four year old likes to cover 4 separate days & to keep it all different. We try really hard to follow the diet and I am hoping it will get easier as we keep at it. So far, I think we are on the 3rd or 4th week now. It it still very challenging. I can't cook meals with multiple ingredients because most of those ingredients I will need to use on another day in the four day cycle. So, mostly we are sticking to meats, veggies, and fruits.
The goal of the 4 day rotation diet is to reduce repetitive intake of the same foods. This may be an aggravation towards food sensitivities. It is suggested to avoid the "reactive foods" completely for a duration of at least 3 months to a year, or until the symptoms improve, while incorporating a variety of healthy food alternatives.
So, we are sort of on a new journey here. I am still in shock, but I hope to share what we discover and maybe help someone in the process. Already, I have seen Silas' symptoms improve significantly, but I suspect we are still missing some allergens. The test only covered 99 foods and I am wondering about some spices and things like baking powder/soda, cashews, and a big one I wonder about is tapioca. He eats that in a lot of different things like his Daiya cheese and it is a flour I use in a lot of baking. Anyhow, I pray for Silas' healing and we would appreciate your prayers as well. It is very difficult for a four year old (almost 5 now) to not have choices regarding what food he is to eat each meal. The Lord created his precious body, and the Lord knows what the exact issue is (and we seem to be having a difficult time finding out what all the triggers are & if there are other root causes). I know the Lord could choose to just reach out & touch Silas & to heal him instantly, or he can heal him through this journey & through our dr. I do believe he will be healed one way or another (at least to the point where he is not reacting every time he eats a trace amount of an allergen!) We just want Silas to be a happy, healthy child who loves the Lord! Please pray with us for his healing! Thank you!
The dr has us on a 4-Day Elimination/Rotation Diet. The diet can be found at http://www.usbiotek.com/ if you are interested in finding out details. It really sounds like it might be helpful. For four days, we have a list of foods we can eat. Each day is different and food groups (like chicken & turkey) can't be eaten one day after the next. Related foods need to be separated by a full day so you could eat chicken on Day 1 & turkey on day 3. The tricky thing is finding enough foods a four year old likes to cover 4 separate days & to keep it all different. We try really hard to follow the diet and I am hoping it will get easier as we keep at it. So far, I think we are on the 3rd or 4th week now. It it still very challenging. I can't cook meals with multiple ingredients because most of those ingredients I will need to use on another day in the four day cycle. So, mostly we are sticking to meats, veggies, and fruits.
The goal of the 4 day rotation diet is to reduce repetitive intake of the same foods. This may be an aggravation towards food sensitivities. It is suggested to avoid the "reactive foods" completely for a duration of at least 3 months to a year, or until the symptoms improve, while incorporating a variety of healthy food alternatives.
So, we are sort of on a new journey here. I am still in shock, but I hope to share what we discover and maybe help someone in the process. Already, I have seen Silas' symptoms improve significantly, but I suspect we are still missing some allergens. The test only covered 99 foods and I am wondering about some spices and things like baking powder/soda, cashews, and a big one I wonder about is tapioca. He eats that in a lot of different things like his Daiya cheese and it is a flour I use in a lot of baking. Anyhow, I pray for Silas' healing and we would appreciate your prayers as well. It is very difficult for a four year old (almost 5 now) to not have choices regarding what food he is to eat each meal. The Lord created his precious body, and the Lord knows what the exact issue is (and we seem to be having a difficult time finding out what all the triggers are & if there are other root causes). I know the Lord could choose to just reach out & touch Silas & to heal him instantly, or he can heal him through this journey & through our dr. I do believe he will be healed one way or another (at least to the point where he is not reacting every time he eats a trace amount of an allergen!) We just want Silas to be a happy, healthy child who loves the Lord! Please pray with us for his healing! Thank you!
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