Allergy Free Girl Scout Cookies
Like so many of the best things in life, these Allergy-Free Thin Mints were the result of a happy accident. I’d been planning to bake a batch of my chocolate sandwich cookies, but rolled the dough too thin by mistake. So, I adapted the sandwich cookies into thin mints, and little bites of chocolate minty Heaven were born. But it was August, and not the appropriate time of year to debut such a recipe.
So, I waited, with bated breath, for the perfect time to roll it out: Girl Scout Cookie Season! I’ve always loved Girl Scout Cookies, despite the fact that I never made it past being a Brownie (which incidentally, I’d joined because I thought it was a group of girls dedicated to baking). But there are two problems with Girl Scout Cookies: 1) They are seasonal, and 2) They aren’t made for those with food allergies or intolerances in mind.
Enter the Gluten-Free, Vegan Girl Scout Cookie! Thin Mints that are free of Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. And the best part? They’re homemade, so if you feel like having allergy-friendly thin mints off-season, you can! (more…)
Allergy Free Protein Smoothie
Do you have a picky eater in your household? I know I do. My food allergy kid, Lennon, is very “particular” about what he will and won’t put in his mouth. And I know I’m not alone. I’ve had quite a few requests on this blog for kid-friendly, allergy-friendly healthy recipes that will entice your finicky kid to EAT.
Enter the Allergy-Free Protein Smoothie. (more…)
How to make Sunflower Yogurt
I learned more working on this allergy-friendly Sunflower Yogurt recipe than any other recipe so far. It’s been kind of thrilling working through the obstacles (see last post ), and I’m so happy to have learned a new skill. I’m a perpetual student (I spent 22 years in school), and the kitchen continues to be my learning ground. In fact, I call it my chemistry lab.
Making homemade Dairy-free, Soy-free, Nut-free yogurt was no simple task (particularly since I don’t own a yogurt maker, but I figured, “Who does?” and forged ahead.) This recipe took no less than 10 attempts to get right. It challenged me to think in new ways, and the end result is a new concept in yogurt. Seed Milk Yogurt! Packed with protein, vitamin E, and good-for-you bacteria, all without any common allergens — this might just be a new superfood!
How to make Sunflower Milk
This recipe for Sunflower Milk is the first installment in my homemade Sunflower Yogurt recipe, which will be up next. Gotta make the milk first, to get to the yogurt! These recipes were developed in response to a reader request for a homemade dairy-free, soy-free, nut-free yogurt recipe.
I first tried making rice milk yogurt with store-bought rice milk. No go. I tried store-bought rice milk with hemp seeds added (yogurt seems to need protein and carbohydrates to grow). That worked a tiny bit, but tasted gross. Then I tried rice milk with a little rice protein powder added. It tasted like, well… like protein powder, and it didn’t really thicken. I tried using coconut milk. Again it didn’t work. I tried using hemp milk. Nope. And then, I finally realized that most of the vegan yogurt recipes out there rely on homemade cashew milk. Great… except, I can’t use nuts. This is an allergy-friendly recipe.
So this left me back at the drawing board. Until I realized, I could make my own seed milk. Sunflower seeds, and pumpkin seeds are both mild, and protein rich. One of the two just might work. So, I set about making homemade seed milk. Read on below to learn how to make your own Sunflower Seed Milk and come back next week to get the recipe for yogurt!
Nut Free Charoset
As promised last week in my Allergy Free Roasted Asparagus Soup post, I’m continuing the theme of Passover and Easter recipes. Today’s post is Nut-Free Charoset, that’s gluten-free and Kosher for Passover.
A fruit and nut dish traditionally eaten at Passover, charoset represents the mortar which the enslaved Hebrews used when constructing storehouses and buildings in ancient Egypt. (I love food history!) Ashkenazi recipes usually contain apples, raisins, cinnamon, and honey, while Sephardic often include dates, oranges, and apricots. Since I’m both Ashkenazi and Sephardic, this hybrid charoset combines elements of both traditions — but without the usual nuts, since both my son Lennon and I are allergic to them! Apple pieces add crunchiness and pomegranate juice ties together this super-healthy dish. Try it with roasted meat or enjoy it as a spread on gluten-free matzo.
Allergy Free Energy Bars
I don’t know about you, but I could use some energy. And I’m not talking about the kind I get from the endless cupcakes and cookies I seem to consume. I’m talking about the kind of energy that comes in an Allergy Free Energy Bar packed full of protein, complex carbs, and healthy fats.
The trick to creating an allergen-free (and refined sugar-free) energy bar is in replacing the ubiquitous nuts. Luckily, as you may already know, I’ve been on a “hemp kick“. Hemp and Flax are fantastic sources of protein and Omega 3 essential fatty acids. To further increase the protein content, I swapped the traditional oats for quinoa flakes (a complete protein, and gluten-free grain), and increased the nutritional profile by using iron-rich molasses in place of sugar or syrups. Dried apricots provide additional fiber, and the healthy complex carbohydrates one needs for balanced nutrition in combo with protein. Last, but certainly not least, coconut oil contains the healthy fats that all growing kids (and hard working adults) need for optimum health. Oh, and one more thing: I’d been looking for a fun way to use Enjoy Life’s fantastic new Granola (other than shoving it by handfuls into my mouth!). It was the perfect centerpiece to build this recipe around. I used Cinnamon Crunch, but you could just as easily use the Cranapple Crunch, or Very Berry Crunch.
Allergy-Free Energy Bars
(Gluten-Free and Nut-Free) Makes 12 bars
These nutritionally dense bars are perfect for breakfast, or an after-school (or camp!) snack. They are easy to make, and will satisfy your sweet craving, without any sugar. In the words of my husband’s Grandma Lily, “WCBB?” (“What could be bad?”)
SunButter Honey Balls
A couple weeks ago, SunButter sent me their new product, SunButter Natural No-Stir Creamy. Okay, that was the full disclosure part of this post. I received these goods for free! But I am no stranger to SunButter, I’ve been using it for almost 10 years, ever since my son Lennon was diagnosed with multiple food allergies in January 2002. We LOVE SunButter in my house.
Gluten Free (Allergy Free) Chicken Fried Rice and Soy Free Soy Sauce Recipe
Gluten-Free (Allergy-Free) Chicken Fried Rice. This recipe is one of the most fun I’ve ever developed. As I’ve mentioned, I like a good challenge, and this was certainly that. How to make fried rice without the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame? Also no fish or shellfish. What a conundrum.
Additionally, I opted to make it with no legumes, for the many with legume allergies. Okay, I could work around green peas, omit the eggs, wouldn’t include shrimp, use canola oil instead of peanut oil and sesame oil, but what about the soy sauce?
Gluten Free Hemp Seed Wedding Cookies
GLUTEN-FREE HEMP SEED WEDDING COOKIES
(Gluten-Free, Nut-Free, Vegan, Allergy-Friendly)
Just in time for Christmas! And, surprise surprise, they’re good for you too! One of the greatest challenges of living with food restrictions is getting proper nutrition. So I am always looking for ways to sneak nutrient dense ingredients into my allergen-free recipes.
Hemp seeds (also called “Hemp Hearts”) are a fantastically nutritious source of protein, and Omega 3 and Omega 6 essential fatty acids, which are often hard to get enough of when you can’t eat nuts or fish. These little seeds are not only nutritional powerhouses, they are also seriously tasty, and great in baked goods in place of tree nuts and peanuts. Contrary to popular belief, they are mild and “nutty”. They are great in cookies, tossed in a salad, or sprinkled over your oatmeal. In fact, I’m beginning to think, their possibilities are endless.
These cookies are not only fabulous for holiday parties, they’re good enough for any wedding, allergen-free or not.
What nutrients do you find it hard to get enough of on an allergen-free and/or gluten-free diet? Leave me a comment below.
Gluten-Free Hemp Seed Wedding Cookies
Makes about 40 1 1/2 -inch cookies
These little gems are normally made with walnuts, pistachios, pecans or almonds. This tree nut-free version is made with hemp seeds, is equally delicious, and highly nutritious. A perfect little sweet, full of  ”Hemp Heart”, to share with lots of love!
Ingredients:
- 1/2 cup confectioner’s sugar
- 1 cup dairy-free, soy-free vegetable shortening
- 2 teaspoons vanilla extract
- 2 cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 cup shelled hemp seeds* (Manitoba Harvest hemp seeds are allergen-free)
- Confectioners sugar, for rolling
1. In a large bowl, combine 1/2 cup confectioner’s sugar, shortening and vanilla extract. Blend well.
2. In a separate bowl, measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix, xanthan gum and salt. Stir flour mixture and hemp seeds into sugar mixture, stirring until dough holds together. Cover the bowl and chill about 1 hour.
3. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Remove the dough from refrigerator. Shape dough into 1-inch balls, pressing together like you would with Play Dough.
4. Place balls 1 inch apart on cookie sheets. Bake cookies on center rack in oven for 18-20 minutes until set but not brown.
5. Cool for 10 minutes on cookie sheets. Gently remove cookies with a thin spatula (be careful, cookies are delicate) and roll them in confectioner’s sugar. Cool completely and re-roll in confectioner’s sugar.
TIP If cookies aren’t eaten within a day, store them in the freezer. Layer them in single layers between parchment paper. Enjoy them at room temperature.
GLUTEN-FREE HEMP SEED WEDDING COOKIES
© 2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Vermont Nut-Free Cocoa Powder: Allergy-friendly Hot Chocolate, and Vegan (soy-free!) Chocolate Pudding Recipe
I’m part Swiss. Did I ever mention that? In fact, I’m a Swiss Citizen (dual). Yup, that’s right, just call me “Heidi”. What do Swiss people like more than anything? Well more than anything other than a good watch, and neutral politics? And perhaps a good army knife? HOT CHOCOLATE. That’s right. Thick, complex, rich, and so chocolaty that it’s almost like it’s just a melted cup of chocolate.
But it’s not easy to replicate this type of hot chocolate with most of the cocoa powders you find at the store. Imagine how delighted I was when Vermont Nut Free Chocolate sent me a care package! Not only are all their chocolate products manufactured in a dedicated nut-free facility, this cocoa powder rivals Valrhona. Dark, robust, with a full spectrum of flavor. It made the best hot cocoa I’ve tasted, since, well, since sitting on the hill in Lausanne, drinking a hot chocolaty bowl of heaven with my mother 10 years ago. Thanks, Vermont Nut Free! You just rocked my world! Oh yeah, and my kids were pretty thrilled too. (They added the marshmallows. I’m a purist, when it comes to anything chocolate).
Allergy-Friendly Hot Chocolate
Serves 2
- 2 cups dairy-free milk of choice
- 2 heaping Tablespoons Vermont Nut Free Cocoa Powder
- 2 heaping Tablespoons evaporated cane juice or granulated sugar (try Wholesome Sweeteners)
1. Combine 2 cups dairy-free milk, cocoa powder, and sugar in a saucepan over medium heat. Whisk well, until slightly frothy. Keep just below a boil, bring to a “scald”. Remove from heat.
Vegan (soy-free!) Chocolate Pudding
Serves 4
This pudding was such a hit with my kids that my older son tried stealing his brother’s portion after he finished his own. You might want to double the recipe if you have more than one child.
- 2 3/4 cups rice milk
- 2 Tablespoons Vermont Nut Free Cocoa Powder
- 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (Vermont Nut Free also makes yummy chocolate chips, which are nut-free, but please note they contain soy lecithin)
- 1/4 cup + 2 Tablespoons cornstarch (or tapioca starch, or arrowroot starch, or potato starch)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon cognac, or brandy, or rum (optional)
- Fresh raspberries, optional
1. Combine 2 1/2 cups rice milk, cocoa powder, and chocolate chips in a saucepan over medium heat. Whisk well, heating until the chocolate chips are completely melted and combined with the rice milk. Keep just below a boil, to “scald” rice milk. Remove from heat.
2. In a bowl, combine cornstarch, sugar, and salt. Whisk well.
3. Add remaining 1/4 cup rice milk to cornstarch mixture, stirring until smooth.
4. Add to rice milk/chocolate mixture, stirring with a whisk. Continue whisking until pudding thickens to the consistency that it coats the back of a metal spoon.
5. Remove from heat. Stir in vanilla extract (and cognac).
6. Divide evenly among 4 ramekins or custard cups. Chill. Serve as is or topped with fresh raspberries.
Vegan (soy-free!) Chocolate Pudding
© 2010 by Cybele Pascal