Archive for the ‘Soy-Free’ Category

Allergy Free Cookies from Enjoy Life

Hope everyone is enjoying their summer break and surviving these heat waves. Wow, I thought Florida was hot until I watch the Weather channel. At least we can go jump in the water!

Well, to put the REST of you in a good mood, I am sharing with you a great cookie recipe from Enjoy Life Foods. We carry many of their products, as well as some ingredients for these Allergy Free Cookies. This recipe is free of all the top allergens - Dairy, Eggs, Gluten, Wheat, Soy, Peanuts and Tree Nuts…as well as being pretty healthy. Of course, you don’t need to tell your kids THAT part though..

Make up a batch of these…add more ingredients that are safe for your household…and STAY COOL!

Cinnamon Crunch “Faux” Oatmeal Cookies from Enjoy Life      

ingredients:

½ C warm water

1T ground flax or ground chia

¼ C sunflower, safflower, or grapeseed Oil

½ C light agave syrup

1 t molasses

1 t gluten-free vanilla extract

1 bag Enjoy Life Cinnamon Crunch Granola

1/3 C + 1T brown rice flour

¼ C tapioca flour

¾ t xanthan gum

1 t baking powder

¼ t salt

directions:

1. Preheat oven to 350 F or 325 F for a convection oven.

2. Combine water and flax seed, and allow to sit for five minutes.

3. In the bowl of a food processor or a stand-up mixer, combine all the wet ingredients, including the water (after 5 minutes). Mix for a few minutes.

4. In a separate bowl, combine the flours, granola, and the rest of the dry ingredients. Add the dry ingredients all at once to the wet ingredients.

5. Mix until combined, less than 30 seconds. As the dough sits, it will absorb all of the liquid.

6. With a 1 oz ice cream scoop, scoop cookie dough onto parchment-lined baking sheet.

7. Bake in oven for 10 minutes or until golden brown around the edges.

8. Eat right away or store in an airtight container for up to three days. Dough can also be frozen for up to a month.

Gluten and Dairy Free Crackers from Mrs. Crimble

I don’t know…if you are asking about Mrs. Crimble that is. I am sure there must be  a Mrs. Crimble, but I have no heart-warming story to tell you. I know this company makes some great snacks though! In our Allergiesandme.com store, we carry all sorts of their gluten free and dairy free crackers, as well as cookies from this company. For this dish, I used the Mrs Crimble’s Corn Cakes which are free from many of the top allergens – Gluten- free, Wheat- free, Dairy- free,  Lactose- free, Egg- free, Soy- free, Yeast- free and last, but not least, Cholesterol- free.

                                                                                                                                                                                                                                    Gluten and Dairy free crackers

Now the only place where I “zigged and should have zagged” on my quest to give you some serving ideas for the Mrs. Crimble’s Corn Cakes was using it as a “cheese cracker”. These are delicious corn cakes, but don’t really compliment cheese, as would their other crackers, such as their Original Cheese Crackers or the Mrs. Crimble’s Sundried Tomato and Pesto Cheese Crackers

It wasn’t a total flop…I enjoyed my wine and cheese…and the corn cakes by themselves were very good! So students, stick with crackers for your cheese combination and don’t push the envelope to include corn cakes as a substitute. Lesson over!

Peanut Free Peanut Butter…Huh?

Yes, it has been done! I am sure if you have a “Nut-Free” house, that you have tried other peanut butter substitutes, but I really like this one.  If you have read my recipe for Peanut Free Peanut Butter Bar Cookies, you have seen this product that we carry in our allergy free food lines.  This is J  & S Food No-Nuts Golden Peabutter. It is Peanut Free, Soy Free, Gluten Free, Cholesterol Free, Sodium Free and  produced in a totally nut and gluten free facility. Another bonus, it has a shelf Life of  approximately 18 months.
I wanted to tell you a little more about the product, take a look and let me know what you think….

Gluten Free and Allergen Free Crispy Chicken….all in one bird!

I think we all can agree…there is way more things to do in a day than we have hours. Come on, only 24 of those suckers to work with?!!!

Here’s a product we sell in the Allergiesandme.com store that not only tastes great, it saves tons of time too.

I am talking about the Corn Crispy Crumbs from Orgran. Here’s how they describe (couldn’t say it any better myself!): “Orgran Corn Crispy Crumbs is a quality product that will allow you to achieve crispy golden crumbing of meat, fish or vegetables. Corn Crispy Crumbs provides sensational texture with the additional benefit of 25% less absorption of oil than regular bread crumbs. It is also versatile in sausages,added to sausage meats or as a stuffing base to which you may add your own herbs. Also ideal in savoury or sweet recipes such as crumb bases or as a natural thickener in soups and casseroles.”

Well, I made some “fried” chicken (baked if you didn’t understand the quotation inference) and it was really good. The chicken breasts were juicy and not dry, which happens sometimes with other coating products.     Gluten and Allergen Free Chicken

The best part – it’s Allergen Free. Here’s your list: Gluten Free,Wheat Free, Dairy Free, Soy Free, Egg Free, Yeast Free, Peanut Free, Tree Nut Free, Cholesterol Free, Salt Free, Lactose Free,Kosher and Vegan…sheesh.

So, be creative and share your successes. Enjoy!

Allergy Friendly Spring Recipe from Enjoy Life Foods

I am here to say, E-mails are good! I received this recipe from our friends at Enjoy Life Foods and I think they have a winner!

This is a great company and we sell tons of their stuff in our Allergiesandme.com store…with more on the way I am sure.

Try this one for your kids this weekend and Share the Love….                          

Enjoy Life Allergy Free Rice Crackers

Enjoy Life Allergy Free Rice Crackers

Ingredients:

3 Tbsp. Golden Flax Seeds
1/8 tsp. Cumin Seed, ground
1/2 tsp. Sea Salt
1 Tbsp. Tomato Paste
1/4 cup Hot Water
1 tsp. thyme leaves (fresh is best!)
1/4 cup raw sunflower seeds (extra needed for garnish)
1/4 cup white or brown rice flour
1/2 cup Enjoy Life Crunchy Rice Cereal

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.
Yield: 20- 1.5″ square crackers 

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.

Gluten Free Granola and Yogurt – Breakfast of Champions

I know, you are saying…”Hey, this recipe only has two ingredients…how hard can THAT be?!” And you would be right!

This is for one of those mornings that you just don’t know how you found the coffee pot…and your cup! We sell several Bakery on Main Granolas in the store. They are Free from Gluten, Wheat, Soy & Cholesterol. This morning, I just dumped ( wait, let’s say I gently mixed with care!) a large handful of the Bakery on Main Apple Raisin Walnut Granola into a bowl of fat free Vanilla yogurt. That’s it…no harder than that…and you have a fantastic and healthy breakfast to get you out the door..or help you find the SECOND cup of coffee. These granolas are really good and if you want more variety, try our Bakery on Main Cranberry Orange Cashew Granola, Bakery on Main Extreme Fruit and Nut Granola or Bakery on Main Rainforest Granola.  You really can’t go wrong with any of them.

So, go pour yourself a bowl and enjoy!

DSC00043

Potato Patties…it’s not just for Southerners

As a product of a Texas ranching family,  I was raised on “rib-sticking” meals which usually meant that Meat & Potatoes were involved.  Fond memories surround these meals…not the breakfasts though. The first meal of the day was before the sun rose and then we were pushed into the cold to ride horseback for hours! Yikes, but it was character building.

When I saw this recipe from our friends at Authentic Foods, I was reminded of those wonderful patties my mom makes. These are a little different – Gluten free, Dairy free, Lactose Free, Soy Free and Yeast free.  You have an option to add more items depending on your specific limitations.  Try this one and let us know how it works for you.  Saddle Up!

Ingredients:

¼ cup Authentic Foods Potato Flour                                                                 

Gluten Free Potato Patties

Gluten Free Potato Patties

½ cup Authentic Foods Tapioca Flour

¾ teaspoon baking powder

¼ teaspoon Authentic Foods Xanthan Gum

¼ teaspoon salt

½ teaspoon garlic powder

2 large eggs (or Egg Replacer)

¼ cup vegetable oil (preferably light olive oil)

¼ cup chopped onions (Optional)

2 tablespoons chopped fresh parsley (Optional)

4 oz shredded Monterey jack cheese (Optional)

Directions:

Mix all dry ingredients in a bowl: Authentic Foods Potato Flour, Authentic Foods Tapioca Flour, baking powder, Authentic Foods Xanthan Gum, salt, and garlic powder (also add onions, parsley and cheese if preferred). In another bowl, mix all liquid ingredients: eggs, oil and milk. Then add the liquid mixture to the dry mixture and blend.

Grease a griddle or skillet with oil to keep the pancakes from sticking. Then preheat the griddle or skillet to 350 degrees Fahrenheit. Using a large tablespoon, drop batter to make 2-inch diameter pancakes. Cook first side until edges look dry. With a spatula, turn and cook until second side is golden brown.

Serve with apple sauce or sour cream.

Peanut Butter Bars with NO Peanuts…America, what a Country!

Seriously, no Peanuts in a Peanut Butter Cookie Bar! Yes, readers…it can be done…and I did it!

Thanks to The Cravings Place Peanut Butter Cookie Mix and J&S Foods No Nuts Golden Peabutter, we can now give all of you out there the joy of eating “Peanut Butter” again. These are both great products that we carry in the store and I wanted to combine them on this one.

I took the  Peanut Butter Cookie Mix and did a variation (read lazy baker!) into some bar cookies. It’s quick and easy…which is also my favorite description. Using the Peabutter, that has almost the same texture and taste of real peanut butter, I combined with dark chocolate chips (for dairy restrictions, you can use Enjoy Life chips) and made an awesome dessert. I took it over to a friend’s house for a dinner party that night…to rave reviews. No one knew it was allergen free! Love it when that happens.  

Peanut Free - Peanut Butter Cookie Bars

Peanut Free - Peanut Butter Cookie Bars

These were great as a bar cookie and would probably be even better as drop cookies.

Your kids will love them. Enjoy!

Pizza with Schar

That’s pizza with Schar pizza crusts…not pizza with a czar! Okay, not funny…

We carry several Schar products in the store and I used two of them (suspense on when I’ll post the second one!)  These crusts come two to a box, individually vacuum-sealed. They are gluten and wheat free, soy-free, egg-free, as well as low in fat, saturated fat…and bonus, have no cholesterol or preservatives. Of course I added the cholesterol and fat back in with my toppings! These are an easy meal because they come right out of the box – no mixing or thawing- and then right onto the oven rack with your toppings added….snap!

Schar pizza crust

I got a little crazy with my toppings and almost ran out of room on the pizza crust. I used a jarred pizza sauce and then loaded up with artichoke hearts, spicy sausage and cheese…cheese…cheese. You can tell that they were a little “top heavy” and messy looking, but tasted fantastic. You can make it much simpler (read… less napkins required) by backing up on the amount of ingredients. These would be good with just a little pesto or even plain cheese. Pizzas are a fun way to express yourself and as you can see, I had a lot of expressing to do!  Schar pizza

Corn Bread from 123 Gluten Free

I was a “busy beaver” over the weekend and tried several new recipes. One of them was an Italian Beef Stew and to accompany this dish, I chose to make Corn Bread with a mix we carry in the store from 1-2-3 Gluten Free. This is one of our manufacturers who started their company after having to deal with finding gluten-free foods to accomodate their Celiac Disease. 1-2-3 Gluten Free makes some other great mixes – a Devil’s Food Cake Mix and the Southern Glory Biscuit Mix. All of their mixes are Free from Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Sugar, Egg, Soy, Rice and Potatoes…whew, with all that’s missing, it’s amazing that they actually taste sooo good!

For the Southern Style Corn Bread mix I followed the package directions. Since I have no dairy restrictions, I used milk. The options are provided for using soy (milk substitute) and even making your own buttermilk ingredient alternative.  The same for the eggs that are called for…we carry an Egg Replacer from Orgran you could try as well.  Gluten and Casein Free Cornbread

These were wonderful and had good texture with a mild corn taste. If you wanted to add some “fire” ( I am from Texas you know!) you could try one of their own variations for Jalapeno Cheddar Corn Bread on the package directions too. This mix was quick, easy and goes really well with stews and chilis…which seems like it should be on the menu for you guys in the northeast….BBBBRRRRRR! Enjoy.

Gluten Free Pizza Crust from Dad’s

I continue to be amazed at the wonderful products out there that are Gluten Free. At Allergiesandme.com, we carry a pizza crust from Dad’s Gluten-Free Pizza Crust Company out of Idaho. This crust is free of Wheat, Gluten, Soy, Casein and Egg.

For this dish, I took the vacuum-seal packaged Gluten & Wheat-Free pizza crust and topped it with my favorite roasted tomato pesto sauce and mozzarella cheese(delete cheese or use dairy alternative if necessary). Quick to throw together and bakes in only 15 minutes. Then, for a twist, I cut it into “finger sized” pieces and served as an appetizer. It tasted fantastic with some chilled wine…very fancy!

Here is the “pizza version”  Gluten Free Pizza Crust

And then, my “appetizer version”         Gluten Free Pizza Crust

Sunday Morning Pancakes from The Cravings Place

Sunday morning means many things in my house…sleeping in (as long as the dogs allow), moving slowly with the first cup of coffee and then planning exciting events for the day. It IS the weekend still! These mornings also allow us to make breakfasts that don’t need to be rushed. Today, we tried The Cravings Place All Purpose Pancake & Waffle Mix. We have carried this in the store for a while. I had tried their other mixes, but this was the first for pancakes. Big Bonus Alert – it only requires adding water! Talk about having all your necessary ingredients handy! The process is simple and these really tasted great. My husband declared that they taste just like “non-allergen free” pancakes. The All purpose Pancake & Waffle Mix is free from gluten, wheat, nuts, egg, dairy and beans. It does contain corn.

These were easy, great tasting and left plenty of time for “event planning”. Hope you enjoy them!    Pancakes

Allergen Free “Love” Cake

Here is my final Valentine Dessert contribution before the big day. You guessed it…Chocolate! It’s rainy and cold here and this just seemed like the perfect choice. This was a great cake to make in a hurry. This is a  mix we carry in the store from The Cravings Place. Dutch Chocolate Cake Mix is free from Gluten, Wheat, Nuts, Eggs, Diary, Lactose,Soy, Yeast, Cholesterol and Beans…whew, that was a list!

I opted to go sans icing (have to cut calories somewhere this weekend!). I used peppermint sprinkles to form the heart. Okay, you can tell by the photo that I obviously will not be opening a high-end cake decorating shop soon, but I had fun.

So, try this on your sweetie and let me know if they realize everything it doesn’t have!                                                                                                                               

Have a Happy Valentine’s Day

Heart Cake

It’s cold out…and you know that means..Chocolate!

I guess this sounds like a broken record…cold weather doesn’t REALLY mean chocolate. But doesn’t a little chocolate dessert seem to make the conditions outside a little more bearable? On this vein, we will move forward and introduce you to another yummy dish from my friends at Chebe Bread. This recipe is called “Blondie”. Now, I have been called this as well…and only my hairdresser knows if that is accurate! Enjoy this blondie and stay warm!

Blondie Bars or Cookies by Chebe Bread                                                                                                                              

Blondie Bar Dessert Recipe

Blondie Bar Dessert Recipe

                   

Ingredients
1 Package Chebe Mix (add 1/2 tsp. Cream of Tartar and 1 tsp. Baking Soda to Chebe Original Bread Mix)
1 1/2 sticks unsalted butter (or non-dairy alternative), softened
1 1/2 cups brown sugar
2 large eggs ( or use egg replacer)
1 1/2 teaspoons vanilla extract
2 cup chocolate chunks, divided

 

Directions
Preheat oven to 350o F. Grease a 9 by 13 baking pan.                                                                            

Add brown sugar to softened butter and mix until combined. Mix in the eggs and vanilla extract until combined. Add 1 package of Chebe All-Purpose Bread Mix and mix on low until just incorporated. Fold in 1 1/4 cups chocolate chunks and transfer the mixture to the prepared pan. Sprinkle the remaining 3/4 cups of chocolate chunks evenly on top of the mixture and press lightly with wax paper to set into the dough. Bake for 25 minutes. Remove to a wire rack and let cool completely. Cut into 2-inch squares.  Makes 24 bars.

If you are in the mood for cookies: Mix all of the chocolate chunks into the dough and bake on a cookie sheet for 20-22 minutes at 350o. Makes 2 dozen cookies. Be creative and modify the recipe by adding your favorite chopped nuts, toffee bits, etc. in place of the chocolate – just keep the quantity to about  2 cups.

Magic Candy..Really?!!!

Well, I can’t attest to the “magic” part, but I hear they are “magical” to the taste buds! This recipe was shared through a local Food Allergy support group and Jack’s Mom did some adjustments to make it “Jack Friendly” ( this is the term I use when I make food for him at my house). The adjustment for Jack was to use candy canes and not nuts. She also shared her picture of them. Here ‘ya go… make some holiday MAGIC!

Magic Candy

I used Unsalted Fleishman’s and Enjoy Life Chips.  You can use brown sugar for a toffee.  They are out of this world and better than rolling 2 dozen cookies. 

 Ingredients:                                                                                                                                Magic Candy

Saltines

2 sticks butter (if you want you can use less butter, you just have to use trial and error)

1 cup sugar or brown sugar

12 oz  bag chocolate chips (and or peanut butter chips, white chocolate chips etc.)

¼ – ½ cup chopped-crushed pecans, chopped candy canes, chopped candy bars etc.

*Note: remember to have your nuts and candies chopped ahead of time

1- Line cookie sheet (lipped cookie sheet) with non-stick aluminum foil or rubber cookie mat

2- Place saltines in a flat layer end to end, side to side covering the bottom of the cookie sheet

3- Melt butter in pan over burner, adding sugar. Turn heat up to med/high, stirring constantly until sugar starts to bubble up.  It will start to get small bubbles, keep stirring until the entire pot boils up.

4- Use a big spoon or Pour over crackers spreading evenly.

5- Bake in a 350 degree oven for 10-15 minutes or until golden brown.

6- Remove from oven and sprinkle chocolate chips over crackers. Wait about 5 minutes for chips to melt and spread chocolate (using back of a spoon or a spatula) evenly over crackers, then sprinkle chopped nuts or candies over top of chocolate.

7- Refrigerate at least 4 hours or overnight.

Then break apart randomly and enjoy.

Feeling a little French?

Of course, I am a Texas native and “ya’ll” is my only foreign word. I took spanish in high school…but the old saying “Use or Lose it” applies! I am excited to offer this wonderful recipe from Chebe today. The president of Chebe Breads, Dick Reed, graciously shared this dish that he personally made in his kitchen. Chebe makes wonderful mixes and it’s great to see the company president trying new recipes with me as well. Let me know how you like it…and you don’t have to pronounce the name of the dish if you are unsure!!!

Filet de Boeuf en Croute  

                                         boeuf en croute

Filet of beef in crust (serves 4)

For the meat, use approximately 1.5 lbs. of filet mignon, tenderloin, or sirloin.  Trim any excess fat.  Make slits in various places in the meat.  Season with salt, pepper, rosemary, thyme and olive oil.  Keep refrigerated for two hours or overnight. 

To the mix add 1 tsp. of baking powder if not using Chebe Focaccia or Chebe All Purpose mixes.    If using an unseasoned Chebe mix, you may add rosemary, thyme, etc. to the mix before blending.   Prepare the dough according to the package directions, omitting cheese.

With a rolling pin, flatten to about 1/8” into a shape that will allow you to wrap the beef.  Facilitate the rolling by tossing food starch on the preparation surface and on the surface of the dough.

Place the beef in the center of the flattened dough.  Fold the dough over the top of the beef, trim the excess dough and crimp the dough edges.  Place the meat in a baking pan, turning it so that the crease in the dough is on the bottom.   With a knife, make two or three slits in the top of the dough.  Brush with olive oil and lay a sprig of rosemary over the top.

Bake uncovered in a preheated 400F oven for 30 minutes or until done.  For assurance, you may insert a meat thermometer through the dough and into the meat prior to placing in the oven.

Chebe Cinnamon Rolls…Rule!

Let’s get started on our “cooking adventure” with Chebe’s Cinnamon rolls. I decided to make them without any additional ingredients…but would suggest, depending on your dietary restrictions, adding some filling items. The rolls were great…texture and taste were good. If possible in your family kitchen, you could add maybe apples or nuts to give more flavors. These roll would be good for a breakfast/brunch or even dessert.  The package includes recipes for a pie crust, cinnamon crisps and the “oh so wonderful” version of Sticky Buns! I see these on your table for Christmas morning with a hot cup of coffee sitting by the fire. Living in Florida, I will have to run the airconditioner to enjoy my first fire…we all have our problems! Enjoy….

Chebe's Cinnamon Rolls

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