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!
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.
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?”)