This morning, I woke up feeling like making something. Luckily, I’m the ultimate pack rat when it comes to keeping stocked cupboards, so my options are plentiful. Chances are, if it’s something you bake, I’ve got the ingredients. So I settled on granola (my husband loves it), and got to work. Gluten-free allergy-friendly granola is darned expensive, so I figured I was being thrifty in addition to entertaining myself with my brand new LG Gas Range, the new love of my life. If you missed it on facebook, here it is again. I haven’t named it yet, but suggestions are welcome. (more…)
This review is long overdue! Thankfully, a reader left me a question this week on my Allergy-Free Meatballs post asking where she could find sugar-free cornflakes, and I thought immediately of the wonderful certified gluten-free Erewhon Corn Flakes. Now, before you say it, corn-free people, I’m calling these allergy-friendly because they are gluten-free and free of the top 8 food allergens as identified by the FDA. They are not, obviously, corn-free corn flakes. (or maybe not “obviously” in this age of unchicken, and cheese made of no cheese). But despair not, they also make several fantastic corn-free cereals over at Erewhon, for those who can’t eat corn products…. more on that in a moment.
I have been wanting to review this line for many months, as they are the only flake cereal line I know of that is manufactured in a dedicated gluten-free allergy-friendly facility. And not only are they safe, they are delicious and extremely healthful too. As mentioned above, these corn flakes aren’t sweetened with any cane sugar, or even fruit juice. They’re just gmo-free organic corn and sea salt. That’s it. They are great for breakfast, with a handful of blueberries, and equally awesome, crushed up and used in place of breadcrumbs. They have a fantastic crunchy texture, and don’t stale quickly. I’m totally sold. And again, they’re sugar-free, which is otherwise impossible to find in corn flakes.
Next, onto the kid-friendly cereals. (also Cybele-friendly…. Oh wait, I’m not eating sugar ) My son Monte asks for two small bowls of Erewhon in the morning, one of the Cocoa Crispy Brown Rice cereal, and one of the Strawberry Crisp.
He lines them up side by side and alternates spoonfuls. Chocolate, strawberry, chocolate, strawberry. WCBB? (aka, what could be bad?) The Cocoa Crispy Brown Rice cereal is made from organic brown rice, and is such a dead ringer for Cocoa Krispies that my other son Lennon, who has questionable junk food taste, can’t tell the difference. To me, that’s a good thing. And my favorite? A bowl of So Delicious Vanilla Coconut Milk yogurt with the Strawberry Crisp. Truly divine. This cereal is like Special K, with a touch of Frosted Flakes, but with none of the bad stuff. They’re made from a combo of organic rice and organic corn, organic evaporated cane juice, and freeze dried strawberries.
Erewhon also makes 3 different types of certified gluten-free Crispy Brown Rice cereal, the old standard Rice Crispy, then a salt-free Rice Crispy, and finally, drum roll please, a Rice Crispy and Puffed Rice cereal, that’s honey coated! According to their site, they “mix delicate crisps and tender puffs of US grown organic brown rice for two distinctive textures. Then… glaze the rice with a subtle blend of organic brown rice syrup and honey that sparkles with sweetness”. I don’t know about you, but I’m going to go find this one as soon as I’ve finished my “Die” with a “T”. I give this line 5 stars.
Where can you find these wholesome allergy-friendly cereals? Whole Foods, Erewhon, online, and at pretty much any natural foods market. For more info, visit Attune Foods. Enjoy!
With asparagus season in full swing and artichoke season rolling in, I figured it was the perfect time to roll out a safe allergy-free hollandaise sauce.
Hollandaise is traditionally made with eggs, one of the top eight food allergens. To replace eggs, vegan versions of the classic sauce usually rely on silken tofu. However, soy (silken tofu) is also one of the top eight food allergens. So I had to put on my thinking cap.
I replaced the eggs and/or silken tofu with a rice milk and olive and canola oil emulsion and added a smidgen of turmeric and a little nutritional yeast for the lovely buttercup hue, and also a flavor boost. And, of course, I used lemon juice, since that zip of acidity is the backbone of all hollandaise sauces.
Bonus: this one is vegan, too, so there’s no salmonella risk. Additionally, unlike traditional hollandaise, it can be made in advance, and keeps well for several days, covered in the fridge. Just bring to room temperature before serving.
Remember when you make this, slow and steady wins the race. Add the oil a little at a time to achieve the creamiest end result. (more…)