Banana Bread is one of my son's absolute favorite things to eat, it is one of the only reasons we buy bananas just to make this bread! Serve it fresh out of the oven, toasted or just cold spread with Earth Balance spread and you and those you serve it to won't even know that it is free of gluten, nuts, corn, soy, dairy and eggs.
2 bananas
1 c brown sugar
1/4c canola oil
2 tsp honey
2c gluten free flour mix
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp xanthan gum
1 1/2 tsp baking soda
1/2 tsp salt
2/4 c (yes i know it is odd) rice milk
Pre heat oven to 350 and grease loaf pans or muffin tins. Sprinkle a little flour in the tins and tap around to coat, otherwise the grease just fries the bread crust and makes it way to chewy.
In a large bowl mash the bananas, stir in the brown sugar oil and honey.
In a separate bowl whisk together your flour, cinnamon, nutmeg, xanthan gum, baking soda, and salt
Using a mixer incorporate the flour into your wet ingredients bowl. Mix, adding rice milk slowly, until smooth scraping down the sides of the bowl as necessary.
Pour into bread pans or muffin tins. Bake for 25-30 min for bread, until crust is golden brown. If doing muffins check after 10 min and watch for golden tops.
Enjoy!
Thursday, January 31, 2013
Wednesday, January 30, 2013
Chicken Noodle Soup
We have had all manner or weather extremes in the past 2 days around here, so last night when it got cold again it sounded like a good soup night. This soup is a little bit time consuming, but makes a lot so you will have leftovers.
1 package brown rice or other gf pasta (spiral or shapes works best) cooked, drained and rinsed according to package directions.
2 chicken breasts, diced and then boiled until cooked thru.
6c chicken broth.
1 c chopped carrots
1 tsp onion powder
1/2 tsp celery salt
1/2 tsp thyme
1 tbsp oil
In a large pot add your oil over medium heat. Pour in your carrots and spices and cook, stirring to avoid burning, for 2 to 3 min.
Add your stock and pot of chicken, with its water. Bring to a boil and stir every so often.
Reduce heat and add in noddles.
Let heat thru and serve.
Enjoy!
1 package brown rice or other gf pasta (spiral or shapes works best) cooked, drained and rinsed according to package directions.
2 chicken breasts, diced and then boiled until cooked thru.
6c chicken broth.
1 c chopped carrots
1 tsp onion powder
1/2 tsp celery salt
1/2 tsp thyme
1 tbsp oil
In a large pot add your oil over medium heat. Pour in your carrots and spices and cook, stirring to avoid burning, for 2 to 3 min.
Add your stock and pot of chicken, with its water. Bring to a boil and stir every so often.
Reduce heat and add in noddles.
Let heat thru and serve.
Enjoy!
Tuesday, January 29, 2013
Friday, January 25, 2013
Rustic Chicken or Turkey pot pie
Is there a dinner more comforting and and hearty during the winter than Chicken Pot Pie? Maybe, but this is one of our favorites :) It's a great way to use up leftover chicken and veggies, pretty simple to put together and you can mix up the filling and save it in a freezer bag and just add the top in the crock pot if you want to make it a freezer meal.
2 cups cooked shredded chicken or turkey
16 oz veggies, you can buy the bagged or just mix up leftovers or use your favorites.
Allergen free white sauce
2tbsp olive or canola oil
3 tbsp rice flour
1 tsp onion powder
2 cups milk
1 cup allergen free chicken broth
Savory biscuit mix
Mix your veggies and chicken together.
Make your white sauce
Heat oil in a pan, add your onion powder and then rice flour. Stir while cooking about 1 min. Whisk in your first cup of milk making sure you remove lumps. Then add in remaining milk and chicken broth. Simmer until you reach a just thickened consistency (this takes 3 to 5 min) and immediately remove from heat and pour over your veggie chicken mix.
Now it gets fun! You can put this in a freezer bag and save for another day or you can put it in a large pan or you can scoop it into large muffin tins for individualized servings.
Lastly you need to mix up the savory biscuit mix, adding more milk, slowly!, than that recipe calls for. You want to be able to spoon or pour it out over the top of your veggies and chicken.
Bake at 375, put a cookie tray under the pan to catch drips!, for 30-45min, until bubbly and golden crust has formed.
Enjoy!
2 cups cooked shredded chicken or turkey
16 oz veggies, you can buy the bagged or just mix up leftovers or use your favorites.
Allergen free white sauce
2tbsp olive or canola oil
3 tbsp rice flour
1 tsp onion powder
2 cups milk
1 cup allergen free chicken broth
Savory biscuit mix
Mix your veggies and chicken together.
Make your white sauce
Heat oil in a pan, add your onion powder and then rice flour. Stir while cooking about 1 min. Whisk in your first cup of milk making sure you remove lumps. Then add in remaining milk and chicken broth. Simmer until you reach a just thickened consistency (this takes 3 to 5 min) and immediately remove from heat and pour over your veggie chicken mix.
Now it gets fun! You can put this in a freezer bag and save for another day or you can put it in a large pan or you can scoop it into large muffin tins for individualized servings.
Lastly you need to mix up the savory biscuit mix, adding more milk, slowly!, than that recipe calls for. You want to be able to spoon or pour it out over the top of your veggies and chicken.
Bake at 375, put a cookie tray under the pan to catch drips!, for 30-45min, until bubbly and golden crust has formed.
Enjoy!
Wednesday, January 23, 2013
Even tho it's got veggies kids love it Zucchini Bread!
Zucchini's are a low calorie food, rich in flavonoid poly-phenolic antioxidants such as carotenes, lutein and zea-xanthin, a very good source of potassium, and are rich in vitamin A. And that's just a few of their bragging rights, but try and find a child who will just eat them raw or stir fried and well you are looking at a low percentage of children. But shred them up fine and hide them in this bread and you will hear the word "more!" echoing thru the kitchen! You can use either green or yellow zucchini (otherwise known as summer squash) in this recipe.
3 cups GF flour mix
1stp salt
1tsp xanthan gum
2 tsp baking soda
1 tsp baking powder
3tsp ground cinnamon
2 cups finely grated zucchini
1 cup canola oil
2 cups brown sugar
1 tbsp vanilla extract
Rice milk added a tablespoon at a time at the end to achieve smooth consistency.
1/2c cocoa powder (optional)
Grease 2 bread pans and lightly flour. Pre heat oven to 350.
In a bowl whisk together your flour, salt, xanthan gum, baking soda, baking powder, and cinnamon.
Set aside.
In a separate bowl mix your oil, brown sugar and vanilla until combined. Add in you flower mixture. Stir or mix with a mixer until all is incorporated then add your zucchini. Mix on low until incorporated At this point if you are still unsure if your kids will eat this, add the coco powder. Or you can make one loaf with it and one without. Start adding in your rice milk until the bread mix is pour-able instead of having to use a spoon to clump it into the bread pan.
Bake for about an hour, testing for done-ness in the middle with a knife.
Enjoy!
3 cups GF flour mix
1stp salt
1tsp xanthan gum
2 tsp baking soda
1 tsp baking powder
3tsp ground cinnamon
2 cups finely grated zucchini
1 cup canola oil
2 cups brown sugar
1 tbsp vanilla extract
Rice milk added a tablespoon at a time at the end to achieve smooth consistency.
1/2c cocoa powder (optional)
Grease 2 bread pans and lightly flour. Pre heat oven to 350.
In a bowl whisk together your flour, salt, xanthan gum, baking soda, baking powder, and cinnamon.
Set aside.
In a separate bowl mix your oil, brown sugar and vanilla until combined. Add in you flower mixture. Stir or mix with a mixer until all is incorporated then add your zucchini. Mix on low until incorporated At this point if you are still unsure if your kids will eat this, add the coco powder. Or you can make one loaf with it and one without. Start adding in your rice milk until the bread mix is pour-able instead of having to use a spoon to clump it into the bread pan.
Bake for about an hour, testing for done-ness in the middle with a knife.
Enjoy!
Tuesday, January 22, 2013
Allergen Free Potato Soup and Savory Biscuits
My youngest child loves soup! She requests it on a daily basis so I try to make a big pot once a week. In fact it is just about the only way she will eat veggies, so in this soup I have added some in that you might find odd and should feel free to not use if you don't like them, but it's how I get this child to eat her vegetables! This soup is hearty and creamy and incredibly simple to whip up. Serve with some allergen free muffins or my rustic savory biscuits for a filling side.
Potato Soup
3lbs Yukon gold potatoes
1 cup of ham or bacon (optional)
1 cup peas (optional)
2 tbsp canola or olive oil
3tbsp rice flour
1tsp onion powder
3 cups rice milk
pinch Basil
pinch Majoram,
pinch Rosemary
pinch Sage
pinch Savory
pinch Thyme
pinch white pepper
1 1/2 c shredded Diaya Vegan Cheddar
Peel potatoes, chop into bite size pieces and boil until tender. Drain and leave in draining board.
In your pot add oil and onion powder on medium high heat and stir for about 2 min. Add in flour and stir for another minute or so. Pour in one cup of milk and whisk to avoid lumps. Add in remaining milk and keep whisking until all is well mixed. Add your spices and stir. Add your potatoes, and other optional meats and veggies, back to the pot. Let simmer 5 min. Pour in your cheese about 1/2c at a time, stirring until melted.
Savory Biscuits : These are pretty simple to make, just go slowly with adding your fats and liquids because the right balance is important!
2 cups GF flour mix
1/2 tsp xanthan gum
1 tbsp baking powder
1/2 tsp salt
1/2c melted Earth Balance spread, spectrum shortening or oil.
1 cup Rice milk
1/4 tsp Garlic powder
1/4 tsp Basil
1/4 tsp Majoram
1/4 tsp Sage
1/4 tsp Rosmary
1/2 cup shredded Diaya Vegan Cheddar
Line a cookie sheet with foil, pre heat oven to 350
In a bowl combine your flour mix, xanthan gum, baking powder, salt and spices. Then add in your melted spread and rice milk a little at a time. You want your dough to come together but not be as runny as quick bread or muffins- you want to be able to roll it into a ball. Lastly, stir in your cheese shreds.
Roll mix inot balls and bake on a cookie sheet lined with foil. Bake 30 min or until golden brown. (Make sure you watch for the color, not for them to puff. They don't get puffy, but still are good)
Potato Soup
3lbs Yukon gold potatoes
1 cup of ham or bacon (optional)
1 cup peas (optional)
2 tbsp canola or olive oil
3tbsp rice flour
1tsp onion powder
3 cups rice milk
pinch Basil
pinch Majoram,
pinch Rosemary
pinch Sage
pinch Savory
pinch Thyme
pinch white pepper
1 1/2 c shredded Diaya Vegan Cheddar
Peel potatoes, chop into bite size pieces and boil until tender. Drain and leave in draining board.
In your pot add oil and onion powder on medium high heat and stir for about 2 min. Add in flour and stir for another minute or so. Pour in one cup of milk and whisk to avoid lumps. Add in remaining milk and keep whisking until all is well mixed. Add your spices and stir. Add your potatoes, and other optional meats and veggies, back to the pot. Let simmer 5 min. Pour in your cheese about 1/2c at a time, stirring until melted.
Savory Biscuits : These are pretty simple to make, just go slowly with adding your fats and liquids because the right balance is important!
2 cups GF flour mix
1/2 tsp xanthan gum
1 tbsp baking powder
1/2 tsp salt
1/2c melted Earth Balance spread, spectrum shortening or oil.
1 cup Rice milk
1/4 tsp Garlic powder
1/4 tsp Basil
1/4 tsp Majoram
1/4 tsp Sage
1/4 tsp Rosmary
1/2 cup shredded Diaya Vegan Cheddar
Line a cookie sheet with foil, pre heat oven to 350
In a bowl combine your flour mix, xanthan gum, baking powder, salt and spices. Then add in your melted spread and rice milk a little at a time. You want your dough to come together but not be as runny as quick bread or muffins- you want to be able to roll it into a ball. Lastly, stir in your cheese shreds.
Roll mix inot balls and bake on a cookie sheet lined with foil. Bake 30 min or until golden brown. (Make sure you watch for the color, not for them to puff. They don't get puffy, but still are good)
Tuesday, January 15, 2013
Sneaky Sweet Applesauce Muffins
These are a hit with my kids and yet again add in some veggies without them noticing!
1/2cup canola oil
1cup brown sugar mixed with a tablespoon cinnamon
11/2 cups applesauce
1 tsp vanilla
3cups allergen free flour of your choice
3/4 tsp xanthan gum
11/2 tsp baking powder
1/2 tsp salt
1/2cup finely grated and then chopped, you want very small pieces carrot. I like to use yellow carrots for this so that they don't stand out and could be mistaken for bits of apple.
Rice milk
Line a muffin tin with liners or grease with olive oil spray or vegetable shortening.
In a bowl pour in oil, vanilla, and brown sugar mixture. Whisk or stir until smooth.
In a separate bowl mix flour, xanthan gum, baking powder and salt.
Add the dry ingredients to the wet in one cup batches stirring each time until smooth.
Mix in he carrot.
Add rice milk a tablespoon at a time until a smooth, but not soupy, consistency is reached.
Pour into muffin tins
Bake at 350 for about 20 min, until golden brown.
Store in the fridge and reheat for about 10 sec before serving
Enjoy!
1/2cup canola oil
1cup brown sugar mixed with a tablespoon cinnamon
11/2 cups applesauce
1 tsp vanilla
3cups allergen free flour of your choice
3/4 tsp xanthan gum
11/2 tsp baking powder
1/2 tsp salt
1/2cup finely grated and then chopped, you want very small pieces carrot. I like to use yellow carrots for this so that they don't stand out and could be mistaken for bits of apple.
Rice milk
Line a muffin tin with liners or grease with olive oil spray or vegetable shortening.
In a bowl pour in oil, vanilla, and brown sugar mixture. Whisk or stir until smooth.
In a separate bowl mix flour, xanthan gum, baking powder and salt.
Add the dry ingredients to the wet in one cup batches stirring each time until smooth.
Mix in he carrot.
Add rice milk a tablespoon at a time until a smooth, but not soupy, consistency is reached.
Pour into muffin tins
Bake at 350 for about 20 min, until golden brown.
Store in the fridge and reheat for about 10 sec before serving
Enjoy!
Monday, January 14, 2013
Allergen free Vegan Broccoli Cheese Soup
This soup is a mash up of my MIL broccoli soup and Cybele Pascal's Broccoli and Cheddar Soup from her newest cookbook Allergy free and Easy Cooking. Her recipes are so well done, but don't always fit the bill for my family since she uses Corn and Coconut, both of which are no no's for us. However they are a great base-line to start from and then tweak to make things the way <in this case> my hubby loved from his childhood. My poor hubby probably misses "normal" food the most, but this got a thumbs up from even him, and our youngest ate three bowls! This recipe makes enough for one meal at our house, so if you want leftovers just double.
Vegan Broccoli Cheese Soup
You will need
1package De Boles rice fettuccine (or any other long pasta you prefer)
3cups broccoli florets
3 tablespoons oil
1/8cup dried onion
3tbsp rice flour
4cups vegetable broth
1/4tsp white pepper
1/2tsp salt
pinch of nutmeg
2cups rice or other kind of allergen free milk, but you want one that doesn't have flavor or add sweetness.
1 1/2 cups shredded vegan Cheddar, if you can use something else go for it!If not and you haven't discovered Daiaya yet you really need to get some, by far the best cheese sub I have encountered.
Reconstitute the dried onion by just barely covering with water in a dish.
In medium pot cook noodles according to package direction, drain, rinse and set aside.
In a large pot heat oil and then add onions, stir and saute for about 1 to 2 min.
Add rice flour (think onion rue) and stir until the onion and flour are nicely browned.
Add the veggie broth one cup at a time, whisking to prevent lumps.
Whisk in your spices and let combine at a simmer for 10 min.
Meanwhile steam your broccoli for 5 min.
Add your rice milk to the pot and stir.
Blend your broth to smooth out the pieces of onion.
Pour back into pot and add the broccoli and noodles to the pot.
Stir in your cheese and let all simmer for five more min.
Enjoy!
I am thinking of doing a few new things here, first if you have an allergy free recipe that you want to share please let me know! Second, would an allergy free, budget, menu planner series be useful to anyone?
Vegan Broccoli Cheese Soup
You will need
1package De Boles rice fettuccine (or any other long pasta you prefer)
3cups broccoli florets
3 tablespoons oil
1/8cup dried onion
3tbsp rice flour
4cups vegetable broth
1/4tsp white pepper
1/2tsp salt
pinch of nutmeg
2cups rice or other kind of allergen free milk, but you want one that doesn't have flavor or add sweetness.
1 1/2 cups shredded vegan Cheddar, if you can use something else go for it!If not and you haven't discovered Daiaya yet you really need to get some, by far the best cheese sub I have encountered.
Reconstitute the dried onion by just barely covering with water in a dish.
In medium pot cook noodles according to package direction, drain, rinse and set aside.
In a large pot heat oil and then add onions, stir and saute for about 1 to 2 min.
Add rice flour (think onion rue) and stir until the onion and flour are nicely browned.
Add the veggie broth one cup at a time, whisking to prevent lumps.
Whisk in your spices and let combine at a simmer for 10 min.
Meanwhile steam your broccoli for 5 min.
Add your rice milk to the pot and stir.
Blend your broth to smooth out the pieces of onion.
Pour back into pot and add the broccoli and noodles to the pot.
Stir in your cheese and let all simmer for five more min.
Enjoy!
I am thinking of doing a few new things here, first if you have an allergy free recipe that you want to share please let me know! Second, would an allergy free, budget, menu planner series be useful to anyone?
Wednesday, January 9, 2013
Smokey Chicken Casserole
Casseroles are normally a pretty cheap and easy way to feed a family, right? But when you add in allergies
to every processed "easy" food item it becomes right next to impossible. When my kiddos were both tiny I
gave up on casseroles because the time and hands necessary to their creation were things I couldn't invest.
But, now that they are more independent, and I am learning my way around the allergen free kitchen, I am
giving casseroles another try. This one was a result of the need to empty the fridge and stretch the budget :)
It turned out great and is now a family favorite!
This recipie calls for a 9x13, so if you are using a smaller pan just half the ingredients. You can also use turkey, or pulled pork if you can't tolerate chicken or add in more kinds of bean to make it vegan.
Smokey Chicken Casserole
3 chicken breasts, cooked and shredded. (I put a bunch of chicken in the crock pot at the beginning of the week and then shred it up and use it in different meals)
2 cans black beans, do not drain!
3lbs sweet potatoes cooked and mashed
2 packaged of either Udies plain tortillas or brown rice tortillas, or quinoa if you can find those.
2 cans diced tomatoes and 1 spoonful of diced green chilies
2 cups allergen free cheese of choice
a. Mash sweet potatoes and add in brown sugar, cinnamon, and paprika to taste.
b. Lightly smash black beans and add in cumin, onion powder, white pepper and chipotle pepper to taste
c. To shredded chicken add, cayenne pepper, garlic powder, paprika and white pepper in SMALL amounts, to taste.
d. Pour diced tomatoes into bowl and add green chilies.
e. In casserole pan lay down a layer of tortillas, mashed sweet potatoes, beans and then chicken. Repeat process. Then add the final layer of tortillas
f. Pour the tomato and chili mixture over all and top with cheese if desired.
g. Bake at 350 until bubbly and cheese has melted.
to every processed "easy" food item it becomes right next to impossible. When my kiddos were both tiny I
gave up on casseroles because the time and hands necessary to their creation were things I couldn't invest.
But, now that they are more independent, and I am learning my way around the allergen free kitchen, I am
giving casseroles another try. This one was a result of the need to empty the fridge and stretch the budget :)
It turned out great and is now a family favorite!
This recipie calls for a 9x13, so if you are using a smaller pan just half the ingredients. You can also use turkey, or pulled pork if you can't tolerate chicken or add in more kinds of bean to make it vegan.
Smokey Chicken Casserole
3 chicken breasts, cooked and shredded. (I put a bunch of chicken in the crock pot at the beginning of the week and then shred it up and use it in different meals)
2 cans black beans, do not drain!
3lbs sweet potatoes cooked and mashed
2 packaged of either Udies plain tortillas or brown rice tortillas, or quinoa if you can find those.
2 cans diced tomatoes and 1 spoonful of diced green chilies
2 cups allergen free cheese of choice
a. Mash sweet potatoes and add in brown sugar, cinnamon, and paprika to taste.
b. Lightly smash black beans and add in cumin, onion powder, white pepper and chipotle pepper to taste
c. To shredded chicken add, cayenne pepper, garlic powder, paprika and white pepper in SMALL amounts, to taste.
d. Pour diced tomatoes into bowl and add green chilies.
e. In casserole pan lay down a layer of tortillas, mashed sweet potatoes, beans and then chicken. Repeat process. Then add the final layer of tortillas
f. Pour the tomato and chili mixture over all and top with cheese if desired.
g. Bake at 350 until bubbly and cheese has melted.
Friday, January 4, 2013
Chocolate chip peppermint Rice Dream and Baked Oatmeal
We love ice cream, or rather, Rice cream around here, but there are not many flavors to choose from if you are trying to stay away from gluten, soy, corn, food dye, nuts of all kinds and of course diary. So, our son has developed a liking of just plain vanilla Rice Dream, but I enjoy the challenge of expanding his options both in the sense of is this possible to do with these ingredients, and will he eat the finished product?
One of my favorite ice creams as a kid was peppermint, but how to recreate it without the red dye 40? Thank goodness for Trader Joes! It became a pretty easy project after we found the Trader Joes peppermints and we decided to throw in some Enjoy Life Chocolate Chips as well. The result was something even my non allergic hubby, normally won't touch the Rice cream, hubby liked!
Chocolate Chip Peppermint Rice Dream
1 carton Organic, Gluten Free, Vanilla Rice Dream
about half a bag of Trader Joes peppermints
a handful or so of Enjoy life Chocolate Chips
A good blender.
Take the Rice Dream out and let it thaw to a squishy consistency Meanwhile place your peppermints in the blender and run it on grind until you have small pieces. Place the pieces and Chocolate Chips in a bowl.
Once your Rice dream has thawed scoop it into the blender a little at a time along with the peppermint peices and chocolate chips, rotating the two for more even consistency Set the blender to mix and let your masterpiece combine. Pour back into the carton and place in the freezer, or you can get creative and use some kind of Popsicle mold, until frozen. Enjoy!
Another one of my childhood favorites that I have been able to pass on to my allergic kiddo is baked oatmeal. It really helps to stretch my food dollars since he can eat an entire box of cereal(the one kind he can eat) in 2 mornings and this takes him 3 or 4 even with two bowls a morning, and it provides both satisfying carbs and needed protein. This Pennsylvania Dutch favorite is great for cold morning, easily put together the night before and inexpensive to replicate as allergen free.
Baked Oatmeal
4 Cups GF oats, I use Trader Joes, and if you are using the quick cook kind you will need to add more liquid at the end.
1 Cup brown sugar 1 cup rice milk
2tsp cinnamon 1/2 cup canola oil
2tsp baking powder 2 eggs (or if you can't have eggs 1/2 cup apple sauce)
1 tsp salt 2 tsp pure vanilla extract
Mix all ingredients ( I even just pour everything straight into the pan that I bake in, no need to dirty more than one pan!) If you want you can store covered in the fridge overnight. Bake at 350 for 45 min or until browned on top. Serve warm with allergen free butter replacement or just slice and serve as is.
One of my favorite ice creams as a kid was peppermint, but how to recreate it without the red dye 40? Thank goodness for Trader Joes! It became a pretty easy project after we found the Trader Joes peppermints and we decided to throw in some Enjoy Life Chocolate Chips as well. The result was something even my non allergic hubby, normally won't touch the Rice cream, hubby liked!
Chocolate Chip Peppermint Rice Dream
1 carton Organic, Gluten Free, Vanilla Rice Dream
about half a bag of Trader Joes peppermints
a handful or so of Enjoy life Chocolate Chips
A good blender.
Take the Rice Dream out and let it thaw to a squishy consistency Meanwhile place your peppermints in the blender and run it on grind until you have small pieces. Place the pieces and Chocolate Chips in a bowl.
Once your Rice dream has thawed scoop it into the blender a little at a time along with the peppermint peices and chocolate chips, rotating the two for more even consistency Set the blender to mix and let your masterpiece combine. Pour back into the carton and place in the freezer, or you can get creative and use some kind of Popsicle mold, until frozen. Enjoy!
Another one of my childhood favorites that I have been able to pass on to my allergic kiddo is baked oatmeal. It really helps to stretch my food dollars since he can eat an entire box of cereal(the one kind he can eat) in 2 mornings and this takes him 3 or 4 even with two bowls a morning, and it provides both satisfying carbs and needed protein. This Pennsylvania Dutch favorite is great for cold morning, easily put together the night before and inexpensive to replicate as allergen free.
Baked Oatmeal
4 Cups GF oats, I use Trader Joes, and if you are using the quick cook kind you will need to add more liquid at the end.
1 Cup brown sugar 1 cup rice milk
2tsp cinnamon 1/2 cup canola oil
2tsp baking powder 2 eggs (or if you can't have eggs 1/2 cup apple sauce)
1 tsp salt 2 tsp pure vanilla extract
Mix all ingredients ( I even just pour everything straight into the pan that I bake in, no need to dirty more than one pan!) If you want you can store covered in the fridge overnight. Bake at 350 for 45 min or until browned on top. Serve warm with allergen free butter replacement or just slice and serve as is.
Thursday, January 3, 2013
Cranberry Pork and adding extra nutrition- without anyone knowing! to Chili
The Christmas season brought lots of baking and cooking to our house, and it also brought pneumonia So we didn't do much of anything except hold sick kiddos. But everyone is well now and the eating of all that food is commencing!
The first thing we had was some yummy cranberry pork with sweet potatoes, green beans and Udies GF rolls. While the rolls aren't completely allergen free they are free of gluten, soy, nuts and dairy so they are a nice treat every once in awhile, or, when I am in a hurry, since corn isn't life threatening for us. I wouldn't rate this as an exceptionally toddler happy meal, but since the kids were still sick they may not have liked anything I served.
Cranberry Pork (this was a FREEZER MEAL)
You will need
1 1/2lbs pork
1 can cranberry sauce, or one bag of cranberries that you have boiled and mashed.
1/2cup orange juice
1/2 small onion, sliced. or a couple shakes of dried onion.
If you are making the freezer meal of this than put things in a freezer bag instead of crockpot!
Mix your cranberry sauce and OJ then add in your sliced or dried onion. Pour over pork. Cook on low 8 or 10 hours depending on when you want to put it in.
A few days later it was becoming apparent that the sweet potatoes were not going to get eaten. So instead of just throw them out I decided to try and incorporate them into my normal Chili recipe. It worked so well I will be hard pressed not to make it this way every time, because adding in extra nutrition unnoticed is always a great way to go!
What I did differently was instead of just adding the tomato paste to the pot I poured the sweet potatoes and 2 cups of water into the blender and pureed them, then added the tomato paste to the blender and transferred that mix to the Chili pot.Viola! Not ONE member of my family ever new what they were eating and the sweet potato added a very rich, slightly creamy, thickening texture to the dish!
The first thing we had was some yummy cranberry pork with sweet potatoes, green beans and Udies GF rolls. While the rolls aren't completely allergen free they are free of gluten, soy, nuts and dairy so they are a nice treat every once in awhile, or, when I am in a hurry, since corn isn't life threatening for us. I wouldn't rate this as an exceptionally toddler happy meal, but since the kids were still sick they may not have liked anything I served.
Cranberry Pork (this was a FREEZER MEAL)
You will need
1 1/2lbs pork
1 can cranberry sauce, or one bag of cranberries that you have boiled and mashed.
1/2cup orange juice
1/2 small onion, sliced. or a couple shakes of dried onion.
If you are making the freezer meal of this than put things in a freezer bag instead of crockpot!
Mix your cranberry sauce and OJ then add in your sliced or dried onion. Pour over pork. Cook on low 8 or 10 hours depending on when you want to put it in.
A few days later it was becoming apparent that the sweet potatoes were not going to get eaten. So instead of just throw them out I decided to try and incorporate them into my normal Chili recipe. It worked so well I will be hard pressed not to make it this way every time, because adding in extra nutrition unnoticed is always a great way to go!
What I did differently was instead of just adding the tomato paste to the pot I poured the sweet potatoes and 2 cups of water into the blender and pureed them, then added the tomato paste to the blender and transferred that mix to the Chili pot.Viola! Not ONE member of my family ever new what they were eating and the sweet potato added a very rich, slightly creamy, thickening texture to the dish!
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