Oh, the weather outside is frightful! Up here in the Northeast we got 2 decent sized snowstorms within a few days of each other and in between we had some bitter cold. Probably not the kind of weather that would normally make you crave ice cream, but there is something so perfect about peppermint stick ice cream in the winter. And I’m pregnant…so my normal, seasonally appropriate cravings are all off.
This recipe is originally from the Speed Bump Kitchen but because we are also soy free I needed to adapt it to our needs. The end result is a creamy, refreshing ice cream with just the right amount of peppermint flavor. Delicious!
Candy Cane Smashing Machine!
Nope, Not having any fun here 🙂
1 can of full-fat coconut milk (refrigerated until chilled, I kept mine in the fridge overnight)
3 cups of coconut milk (the kind in a box, I used So Delicious)
1/2 a bag of mini-marshmallows (10.5 oz size)
1/2 Cup of sugar
2 Tablespoons of mild oil (I used canola)
1/2 teaspoon peppermint extract
3 candy canes, put into plastic bags and crushed
Few drops red food coloring (optional)
Place the marshmallows in a large microwave safe bowl and heat for 1 minute, they will expand quite a bit. Whisk until smooth. Open your can of chilled coconut milk. There will be a thick, waxy layer on top, scoop this layer and any other solids out into a bowl and discard all of the water left behind. Add 3 cups of boxed coconut milk and whisk together. Slowly pour coconut milk and sugar into marshmallows. Microwave for another 3 minutes, stirring once every minute. Add the oil, the peppermint extract and the food coloring and stir. Cool down in the freezer or refrigerator before pouring into an ice cream maker. I let mine cool for about 4 hours in the fridge. Follow instructions for your ice cream maker (I love my Kitchen-Aid stand mixer attachment!) At the end of freezing, pour in the bags of crushed candy canes and mix well. The ice cream at this point will be a very soft frozen consistency. Not ideal, but definitely good enough for a taste 🙂 Transfer the ice cream to a freezer container and allow to freeze overnight. Enjoy!
As Halloween quickly approaches (eek! I guess it’s time to finish up the kids costumes!), I wanted to share some ideas for staying safe with food allergies while you trick or treat this year.
FAAN has some great trick-or-treat tips here.
Click here for more ideas from Kids With Food Allergies.
You can also check out my Halloween Post from last year.
Happy Halloween!Have fun and stay safe!
I woke up on this first day of April vacation wanting to bake some muffins with the kids. It’s not something we get to do very often with school all week and the weekends busy with soccer and chores and family. So before even heading to the kitchen I was promising the kids banana muffins and they were just as excited to help with the baking as they were to eat the muffins. I knew I would have to do a little research for an allergen free recipe or a “normal” recipe that I could adapt. But I also knew I would need the bananas so I went to the fruit bowl…to find it empty. No bananas!! You can’t make banana muffins without bananas. Luckily, I’m good at improvising. (actually…I lie. Usually when I try to improvise while baking I end up with a huge flop, but not this time, so let’s just pretend)
So here is my recipe for “April Vacation Muffins” or “Strawberry, peach, a little applesauce and a tiny bit of banana muffins” They were delicious and moist and not too sweet. If I had thought I would have any success with these I would have taken some pictures of my adorable little bakers. Oh well, next time…I’ll definitely be making these again!
April Vacation Muffins
6 Tablespoons of Olivio coconut oil spread (you can use any dairy free “butter”)
1 1/4 cups of sugar
1 (stage 3) jar of baby food bananas
6 Tablespoons of applesauce
1 1/2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
6 Tablespoons rice milk
About a cup of diced peaches and strawberries (I used pre-chopped frozen fruit, thawed)
Preheat oven to 350. Lightly grease muffin pan and set aside. In a large mixing bowl cream together “butter” and sugar. In a separate bowl whisk together all other ingredients except for the fruit. Once mixed add creamed “butter” and sugar to the mix and mix some more. Now gently fold in the fruit. Pour into muffin pan and bake about 25 minutes. Makes 12 muffins. Enjoy!!
I’m finally getting around to sharing our sugar cookie recipe…better late than never right? And besides, sugar cookies are great at Christmas, but I think you can enjoy them all year round. Hearts on Valentines day, shamrocks for St. Patty’s day and eggs to decorate for Easter (especially good for those with egg allergies who can’t decorate the real thing!). The original recipe came from an old Parent’s Magazine’s Christmas Holiday Book and was adapted to be allergy free by my Mother-in-law, Jan, just like the gingerbread cookie recipe.
1 1/2 Cups sugar
1 Cup dairy and soy free Butter (we use smartbalance with flax)
One big jar baby food bananas
1 1/2 teaspoons vanilla
3 1/2 Cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream sugar and butter until light and fluffy; beat in banana’s and vanilla. Sift in flour, baking powder and salt, blend well. Pat into a ball, wrap in foil or plastic wrap and chill until firm. Divide dough and roll out on floured surface, cut with desired shapes. Bake on greased cookie sheet or parchment paper in preheated oven at 375 until edges are golden, about 5 to 7 minutes. Enjoy!
The cutest helpers around!
I LOVE sunbutter!
This is a fairly recent discovery. I was reluctant to try sunbutter (made from sunflower seeds) with JT because I had heard that its color and texture were very similar to peanut butter. I was worried that if he got used to something so similar to peanut butter that he could get confused easily and mistake one for the other. Now he is old enough to understand the difference, so we decided to try some.
I was really hoping “SB + J’s” would become a fast favorite, but my kids are SUPER picky and so JT has decided he doesn’t like it, which means Molly won’t even try it 😦 But don’t let this dissuade you…I LOVE it!!! And I think if my kids weren’t so darn picky they would love it too. I love sunbutter and jelly sandwiches (I had SO missed PB+J’s), and I love it on toast and as a snack on crackers. It’s texture, color and smell are very close to peanut butter and it’s delicious. It has a deeper and richer flavor than peanut butter. I actually think I prefer it.
I found a sunbutter cookie recipe on pinterest and was over-joyed! Peanut butter cookies were one of my favorite treats and after falling for sunbutter I knew it would make a good alternative. I used this recipe from baking bites, using JT safe butter and replacing the egg with 3/4 of a jar of stage 2 banana baby food. Just making that criss-cross pattern on the top of the cookie made me happy! The kids had a great time helping me make them too! And they came out great, they are DELICIOUS! I find them to be slightly saltier than a peanut butter cookie. I’m so excited to have another cookie recipe to add to my pretty small cookie repertoire. (Don’t be alarmed if the inside of the cookie turns a greenish color, it’s due to “cholorgenic acid” which is found in the sunflower plant and is totally normal)
Yummy sunbutter cookies!
Allergen free slow cooker meatballs.
1 lb. ground turkey
1/2 Cup panko breadcrumbs (You can also use crushed rice krispies for wheat free. Or if you are able to have italian breadcrumbs use them and omit the next 6 ingredients.)
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1-2 cloves minced garlic
1/2 large (or 1 small) onion, chopped
1 jar pasta sauce ( I used Classico fire roasted tomato and garlic)
1 can crushed tomatoes
1/2 can tomato paste
1 green pepper sliced thin (optional)
In a bowl mix ground turkey, breadcrumbs, salt, parsley, pepper, onion powder, oregano, basil, garlic and onion. Shape the mixture into 16 meatballs. In the slow cooker mix the jar of pasta sauce, crushed tomatoes, tomato paste and pepper (if desired). Place the meatballs into the sauce and cook on low for about 6 hours.
I’m no photographer…but here they are in the crock pot.
Until last night I had never cooked a whole chicken. Sure I’ve cooked chicken tenders and breasts but never the whole bird. I used to joke with my Mom that if I ever took over hosting Thanksgiving I would serve turkey breast. It seemed such an intimidating task. Enter my slow cooker….I had never considered cooking a whole chicken in a slow cooker, but after coming across a few recipes online I decided to give it a try. I am SO glad I did!! Technically this isn’t a special “allergen free” recipe, but it’s got so few ingredients that it fits the bill for JT and maybe it will for you as well. If you have allergies to any of the veggies or spices you could easily make this without them. Oh…and it’s super healthy!
Slow cooker Whole chicken
1 whole chicken (mine was 4 lbs.)
1 Large potato, cut into chunks (I would have used red potatoes halved, if I had them. Also my kids refuse to eat potatoes so you might want to add a little more)
Baby carrots, about 2 handfuls
1 garlic clove diced or minced jarred garlic equivalent
1 teaspoon paprika
salt and pepper
aluminum foil or 1 onion cut into large chunks
Wash your chicken and pat dry with a paper towel. Sprinkle with paprika, garlic, salt and pepper. Make 3 balls with aluminum foil and place into the crock pot, you will place your chicken on top of these (You could also place onion chunks on the bottom of your slow cooker if you prefer). Place potatoes and carrots around chicken. Cook on high for about 4-5 hours. No need to add liquid and no need to stir, although I did pull the carrots and potatoes away from the sides of the crock a few times.
The chicken will fall apart after cooking so I’m not sure you could pull the whole thing out, I just pulled the meat out and served on plates. I read that you could keep the bones in the slow cooker and make a stock with them, one step at a time for me though!
Early on in our search for JT safe foods I was surprised by how many products contained ingredients that were unexpected. I was really surprised to find that some chicken stock/broth contained milk. Since then we have found several chicken broths (or stocks) that are safe for JT. Recently, though, I found Kitchen Basics chicken stock and was really pleasantly surprised. Not only does this stock have a really rich and delicious flavor they actually test their stock for trace amounts of allergens.
From their box:
We reduce the risk of allergen reactions by specifying that our ingredients must not contain milk, eggs, peanuts, gluten, soy, tree nuts, fish, shellfish or corn. Each production run is tested for the absence of these allergens to 5ppm.
Lots of options with this one. You can either make carrot, zucchini or combo muffins . They are moist and delicious!!
preheat oven to 350 and grease pan
1.5 C flour (could substitute for a gluten free option, I’ve never tried it though)
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
3/4 C sugar
1 large jar baby food bananas (almost all of a stage 3 jar will do)
1/2 C veg oil
1 tsp vanilla
1/2 tsp salt
1.5 C grated raw carrot (if using zucchini use 2 C and squeeze out excess moisture)
Whisk together flour, baking soda, baking powder and cinnamon. In separate bowl mix together sugar, bananas, oil, vanilla and salt. Mix the dry ingredients into the wet with a few strokes. Pour batter into pan and bake about 45 min. You can frost or eat as is….delicous!!
I love making breakfast with the kids on weekend mornings. Our breakfasts unfortunately don’t include egg (oh how I miss eggs). So usually it’s pancakes, bacon and fruit. I’ve mentioned previously how much I love Bob’s Red Mill pancake mix but sometimes I like to make our pancakes from scratch and they tend to be a little fluffier than the mixed variety. This recipe can be made as is or you could substitute cows milk back in for the rice milk or eggs back in for the banana. You could also try it with a wheat free flour blend for a wheat allergy but since I’ve never tried that I can’t speak to how fluffy they will be.
1 Cup flour
1 Tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 Cup rice milk
1 jar baby food bananas (stage 2) OR 1 mashed up banana
2 Tablespoons vegetable oil (use whatever oil works best for you)
1/2 teaspoon vanilla
Combine dry ingredients and mix. In separate bowl, whisk wet ingredients together. Add wet mixture into dry and mix just until smooth. Heat an oiled frying pan over medium heat, pour about 1/4 C for each pancake onto pan. Once you see bubbles and the edges start to brown flip and cook other side.