tag:blogger.com,1999:blog-29691696201794541732024-03-05T16:42:19.342-06:00Allergen Free CookingThe Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.comBlogger246125tag:blogger.com,1999:blog-2969169620179454173.post-21919184560466822922023-02-12T13:40:00.006-06:002023-02-12T13:40:58.247-06:00Soy as an Allergen - Scientific designations<p>Soy is a common food allergen, and it is estimated that approximately 0.1% to 0.3% of the population has a soy allergy. The main allergenic proteins in soy are:</p><p>Glycinin (scientifically designated as Gly m Bd 30K): This is a storage protein that makes up about 30% of the total protein content in soybeans.</p><p>Beta-conglycinin (scientifically designated as Gly m Bd 28K): This is another storage protein that makes up about 60% of the total protein content in soybeans.</p><p>Soybean trypsin inhibitor (scientifically designated as Gly m TI): This is a protease inhibitor that is involved in the defense mechanisms of soybeans and has been associated with food allergies.</p><p>Soybean lectin (scientifically designated as Gly m 4): This is a type of protein that is involved in the defense mechanisms of soybeans and has been associated with food allergies.</p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-82516854623052051602023-02-12T13:36:00.004-06:002023-02-12T13:36:59.567-06:00Wheat allergy - its more than just gluten!<p>Wheat is a common food allergen, and several proteins in wheat have been identified as allergens. The main allergens in wheat are:</p><p>Glutenin: This is a group of proteins that make up the gluten fraction in wheat and are responsible for the elasticity and viscosity of dough.</p><p>Gliadin: This is another group of proteins that make up the gluten fraction in wheat and are responsible for the ability of dough to rise.</p><p>Alpha-amylase/trypsin inhibitors: These proteins are involved in the defense mechanisms of plants and have been associated with food allergies and celiac disease.</p><p>Wheat germ agglutinin (WGA): This is a lectin (a type of protein) that is present in the germ of wheat and has been associated with food allergies and celiac disease.</p><p>It is important to note that not all individuals with a wheat allergy are allergic to all of these proteins, and the specific allergens may vary from person to person. If you have a wheat allergy, it is best to consult with a healthcare provider or an allergist to determine which proteins you are specifically allergic to and to determine the best course of action to manage your allergy.</p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-45273006509063502972023-02-12T13:24:00.003-06:002023-02-12T13:24:21.606-06:00Cod Allergy - fish names in this allergen family<p>The Gadidae family of fish includes several species of saltwater fish that are commonly referred to as "cod." Members of the Gadidae family include:</p><p>Atlantic cod (Gadus morhua)</p><p>Pacific cod (Gadus macrocephalus)</p><p>Greenland cod (Gadus ogac)</p><p>Skeleton cod (Gadus nasi)</p><p>Haddock (Melanogrammus aeglefinus)</p><p>Whiting (Merlangius merlangus)</p><p>Saithe (Pollachius virens)</p><p>Pollock (Pollachius pollachius)</p><p>Hake (Urophycis spp.)</p><p>These species are characterized by their white flesh and firm texture, and are widely consumed as food around the world. Some of these species, such as Atlantic cod and Pacific cod, are also economically important and are widely farmed and traded in the global seafood market.</p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-21662804361400760662023-02-12T13:20:00.007-06:002023-02-12T13:21:07.493-06:00Allergens & Food Safety - Recalls<p>There are many reasons that can trigger a food recall in the United States, but the most common reason is the presence of undeclared allergens. This can happen when a product contains an allergenic ingredient that is not listed on the label, making it a risk for individuals with allergies.</p><p>Some other common reasons for food recalls in the US include:</p><p>Listeria monocytogenes contamination, a bacteria that can cause serious illness, particularly in pregnant women, older adults, and people with weakened immune systems.</p><p>Salmonella contamination, a bacteria that can cause severe digestive symptoms such as diarrhea, fever, and abdominal cramps.</p><p>Escherichia coli (E. coli) contamination, a bacteria that can cause digestive symptoms and, in severe cases, kidney failure.</p><p>Physical contaminants, such as pieces of metal or plastic, that can cause injury if ingested.</p><p>Chemical contaminants, such as pesticides or other toxic substances that can cause illness or harm.</p><p>Misbranding or false labeling, such as incorrect weight or volume, missing information, or false health claims.</p><p>Food recalls are initiated by food manufacturers, distributors, or the U.S. Food and Drug Administration (FDA) when they detect a potential risk to public health. The goal of a food recall is to prevent consumer exposure to harmful products and to ensure the safety of the food supply.</p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-73556815435759835312023-02-12T13:19:00.005-06:002023-02-12T13:19:43.327-06:00E. coli's Illness Cycle<p>The illness cycle of Escherichia coli O157:H7 (E. coli O157) begins when the bacteria are ingested through contaminated food or water. Once in the body, E. coli O157 can cause a range of symptoms, including:</p><p>Incubation period: After ingestion, it can take 2 to 5 days for symptoms to develop, known as the incubation period.</p><p>Abdominal pain and diarrhea: The most common symptoms of E. coli O157 infection are abdominal pain and diarrhea, which can be bloody.</p><p>Dehydration: As a result of the diarrhea, the body can become dehydrated, causing symptoms such as dry mouth, dark urine, and fatigue.</p><p>Hemolytic Uremic Syndrome (HUS): In some cases, the bacteria can produce toxins that can damage the walls of blood vessels, leading to a condition called Hemolytic Uremic Syndrome (HUS). HUS can cause a range of serious symptoms, including anemia, low platelet count, and kidney failure.</p><p>The severity of E. coli O157 infection can vary widely, from mild symptoms to life-threatening complications. People with weakened immune systems, such as young children and older adults, are at a higher risk of developing severe symptoms.</p><p>Treatment for E. coli O157 infection typically involves supportive care, such as hydration and rest, to help the body recover from the symptoms. In some severe cases, hospitalization may be necessary for monitoring and treatment. To prevent E. coli O157 infection, it is important to practice good food safety habits, such as thoroughly washing hands and raw produce, cooking meats to safe temperatures, and avoiding cross-contamination between raw and cooked foods.</p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-51944667828979764782023-02-12T13:17:00.007-06:002023-02-12T13:18:00.483-06:00Eggs and their Derivatives<p>The dietary derivatives of egg white and yolk have several uses in food production.</p><p>Egg White Derivatives:</p><p></p><ul style="text-align: left;"><li>Ovomucoid is used as a binder and emulsifier in various food products, such as meat and dairy products.</li><li>Ovotransferrin is used as a source of iron and as a food preservative due to its antimicrobial properties.</li><li>Ovalbumin is used as a source of protein in sports supplements, such as protein powder.</li><li>Lysozyme is used as a food preservative to prevent spoilage caused by bacteria.</li></ul><p></p><p>Egg Yolk Derivatives:</p><p></p><ul style="text-align: left;"><li>Livetin is used as an emulsifier in processed foods to improve texture and stability.</li><li>Phosvitin is used as a source of phosphorus and as a food emulsifier.</li><li>Lipovitellin is used as a source of lipids (fats) in processed foods.</li><li>Yolk immunoglobulin G (IgG) is used as a source of antibodies and as an ingredient in some functional food products.</li></ul><div><div>Here are some common dietary derivatives of egg proteins that may be used in food products:</div><div><br /></div><div>Albumin: A protein found in egg white that is used in a variety of food products, such as baked goods, processed meats, and sauces.</div><div><br /></div><div>Ovomucoid: A protein found in egg white that is used as a binder and stabilizer in some food products.</div><div><br /></div><div>Ovotransferrin: A protein found in egg white that is used as a preservative and antimicrobial agent in some food products.</div><div><br /></div><div>Ovomucin: A protein found in egg white that is used as a thickener and emulsifier in some food products.</div><div><br /></div><div>Conalbumin: A protein found in egg white that is used as a binder and emulsifier in some food products.</div><div><br /></div><div>Lysozyme: An enzyme found in egg white that is used as a preservative and antimicrobial agent in some food products.</div><div><br /></div><div>Globulin: A protein found in egg white that is used as a binder and emulsifier in some food products.</div><div><br /></div><div>Ovalbumin: The major protein found in egg white, which is used as a source of protein in some food products and supplements.</div><div><br /></div><div>It is important to note that these egg protein derivatives may not always be listed specifically on ingredient labels. If you have an egg allergy, it is important to carefully read all ingredient labels and to be aware of the potential for cross-contamination in food processing and preparation environments. Additionally, it is recommended to speak with a healthcare provider or a registered dietitian for personalized guidance on how to manage an egg allergy.</div></div><p></p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-19405597712857083962023-02-12T13:16:00.001-06:002023-02-12T13:16:14.156-06:00Peanuts - what is the allergen?<p> The proteins in peanuts that are known to be allergenic to humans are:</p><p>Ara h 1: a 11S globulin seed storage protein</p><p>Ara h 2: a 2S albumin seed storage protein</p><p>Ara h 3: a 3S albumin seed storage protein</p><p>Ara h 6: a 7S vicilin-like seed storage protein</p><p>Studies have shown that these proteins are the main allergens responsible for causing allergic reactions in people with peanut allergies. However, it's important to note that not everyone who is allergic to peanuts will react to all of these proteins, and some people may have an allergic reaction to other peanut proteins that are not listed here. Additionally, the severity of reactions can vary greatly from person to person.</p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-82547484690106679022023-02-12T13:14:00.008-06:002023-02-12T13:14:45.517-06:00What is the difference between Cross-Contact and Cross-contamination?<p><span style="font-family: "Segoe UI", sans-serif; font-size: 9pt;">Cross-contact and cross-contamination are important concepts in food safety that refer to the unintentional transfer of food allergens, pathogens, or other substances from one food to another. However, the terms have distinct meanings and refer to different aspects of food safety.</span></p><p class="MsoNormal" style="border: none; line-height: normal; margin: 15pt 0in; padding: 0in;"><span style="font-family: "Segoe UI", sans-serif; font-size: 9pt;">Cross-contact refers to the transfer of allergens or other substances from one food product to another through direct or indirect contact. This can occur in various stages of the food production and preparation process, including storage, preparation, cooking, and serving. For example, if a knife used to cut a peanut butter sandwich is then used to cut a piece of bread without being cleaned, the bread is considered to have been cross-contaminated with peanuts.<o:p></o:p></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin: 15pt 0in; padding: 0in;"><span style="font-family: "Segoe UI", sans-serif; font-size: 9pt;">Cross-contamination, on the other hand, refers to the transfer of pathogens from one food to another through indirect contact, such as through contaminated surfaces, equipment, or hands. This can occur during food preparation, storage, or cooking, and can result in foodborne illness if the contaminated food is not properly handled, stored, or cooked to destroy the pathogens. For example, if raw chicken is not properly stored and it comes into contact with other foods in the refrigerator, cross-contamination can occur and potentially cause foodborne illness.<o:p></o:p></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin: 15pt 0in; padding: 0in;"><span style="font-family: "Segoe UI", sans-serif; font-size: 9pt;">Both cross-contact and cross-contamination can be prevented through proper food handling and preparation practices, including washing hands, using separate cutting boards and utensils for different types of food, and properly storing and cooking food to the recommended temperatures.<o:p></o:p></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin: 15pt 0in 5pt; padding: 0in;"><span style="font-family: "Segoe UI", sans-serif; font-size: 9pt;">In summary, cross-contact refers to the transfer of allergens or other substances from one food to another, while cross-contamination refers to the transfer of pathogens from one food to another. Both can pose significant risks to food safety and it is important to take measures to prevent them.</span></p>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-35590520503329789712021-09-21T13:26:00.000-05:002021-09-21T13:26:53.058-05:00Pastry Dough<span style="font-family: Roboto Condensed;">It was once again my son Matthew who requested I "figure out" breakfast pastry! Here is my version of Danish Pastry dough that can be used to make any pastry, from Lemon Drop Cream to Bear Claws. Enjoy!<br />
<br />
<b>DOUGH</b><br />3/4 cup GF oat flour, packed firmly<br />3/4 cup brown rice flour<br />3/4 cup millet flour<br />1-1/4 cups cornstarch or potato starch<br />1 cup tapioca starch<br />1/3 cup cane sugar<br />2 tablespoons plus 3/4 teaspoon baking powder<br />4 teaspoons Xanthan gum<br />2 teaspoons sea salt<br />1-1/4 cups milk of choice, or water<br />2 eggs, or 2 teaspoons egg replacer powder<br />1/2 teaspoon lemon extract<br />1/2 teaspoon vanilla extract<br />1 cup earth balance, diced and frozen<br /><ol style="text-align: left;"><li><span style="font-family: Roboto Condensed;">Combine all dry ingredients in an airtight container and shake vigorously. Pour into food processor bowl or large bowl; set aside.</span></li><li><span style="font-family: Roboto Condensed;">Using the food processor on pulse mode, add frozen earth balance to form pea-sized shaggy dough. If not using a food processor, cut frozen fat into dry mix using a pastry cutter.</span></li><li><span style="font-family: Roboto Condensed;">Combine wet ingredients, being sure to thoroughly beat the egg.</span></li><li><span style="font-family: Roboto Condensed;">Add wet to dry and mix just to form dough.</span></li><li><span style="font-family: Roboto Condensed;">Turn dough out onto gf-floured surface and roll to 1/4" thick.</span></li><li><span style="font-family: Roboto Condensed;">Cut dough into desired shapes; place on parchment lined baking sheets; set aside to rise.</span></li></ol>
<b>FILLING</b><br />1 cup cottage cheese or pureed white beans (if canned, rinse well before processing)<br />1/4 cup cane sugar<br />1 egg yolk, or 1/2 teaspoon xanthan gum<br />1 teaspoon vanilla extract<br />1/4 sea salt<br />2 tablespoons tapioca flour<br />
<br /><ol style="text-align: left;"><li><span style="font-family: Roboto Condensed;">Prepare the filling by combining cottage cheese, sugar, egg yolk, vanilla, sea salt, and tapioca flour in food process and process until smooth.</span></li><li><span style="font-family: Roboto Condensed;">Using a tablespoon, place cheese mixture into center of each pastry; shape pastry around filling to prevent the filling from spreading all over and off the pastry.</span></li><li><span style="font-family: Roboto Condensed;">Place in preheated 450 degrees F oven on the center rack and bake for 12-15 minutes. Remove from oven to cooling rack.</span></li></ol></span>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-82130986657313540932013-11-04T11:46:00.006-06:002021-09-21T15:27:23.229-05:00Cheesy Crackers<span style="font-family: Roboto Condensed;"><i>My son Matthew declared these "goldfishesque" crackers to be BETTER THAN PIZZA!</i><br />
<br />
8 ounces shredded cheese of choice<br />
1-1/2 tablespoons palm shortening<br />
1/2 cup millet flour, or sorghum flour<br />
1/2 cup potato starch, or tapioca starch, or non-GMO cornstarch<br />
1/4 cup brown rice flour, or white rice flour<br />
1-1/2 teaspoons xanthan gum<br />
1/2 teaspoons sea salt<br />
1/4 teaspoon garlic powder<br />
pinch of paprika (scant 1/8 teaspoon)<br />
4 to 5 tablespoons iced water<br />
</span><ol>
<li><span style="font-family: Roboto Condensed;">In bowl of food processor, combine shredded cheese, shortening, millet flour, potato starch, brown rice flour, xanthan gum, sea salt, garlic powder, and paprika; pulse to combine.</span></li>
<li><span style="font-family: Roboto Condensed;">By the tablespoon, add iced water, add only enough to cause a dough ball to form.</span></li>
<li><span style="font-family: Roboto Condensed;">Turn dough out onto plastic wrap or parchment paper; separate into three sections and wrap each tightly then refrigerate at least 1 hour, and up to overnight.</span></li>
<li><span style="font-family: Roboto Condensed;">Working with one batch at a time, roll dough out to 1/8"-thickness, cut out crackers with desired cookie cutter shape; place cutouts on foil-lined baking sheet. </span></li>
<li><span style="font-family: Roboto Condensed;">Place baking sheet in the center of preheated 375 degree F oven, bake for 10 - 14 minutes, or until cracker edges just begin to brown.</span></li>
<li><span style="font-family: Roboto Condensed;">Remove baking sheet from oven, cool crackers on sheet for 5 minutes, then remove to wire rack to cool completely.</span></li>
</ol><span style="font-family: Roboto Condensed;">
Store in airtight container up to 5 days.</span>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com3tag:blogger.com,1999:blog-2969169620179454173.post-73365712554420382862013-11-04T11:36:00.002-06:002021-09-21T15:28:28.417-05:00Almond Joy Bars<span style="font-family: Roboto Condensed;"><i>Totally worth the work!!!</i><br />
<i><br /></i>
8 ounces sweetened, shredded coconut (I use Trader Joe's - buy 2 as they are 6 ounces only)<br />8 ounces tapioca syrup, or brown rice syrup, or Lyle's golden syrup, or Non-GMO corn syrup, Grade B Maple syrup<br />1/2 cup very hot water<br />1 teaspoon pure vanilla extract<br />1/3 cup GF rolled oats (quick-cook or instant, not steel cut)<br />1/4 cup sliced almonds<br />1/2 cup whole almonds, roasted and salted (if desired)<br />12 ounces Enjoy Life chocolate chips, or Enjoy Life rice milk or dark chocolate candy bar</span><ol style="text-align: left;">
<li><span style="font-family: Roboto Condensed;">In bowl of food processor, combine coconut shreds, syrup of choice, water and vanilla; process in pulses.</span></li><li><span style="font-family: Roboto Condensed;">Add GF oats and sliced almonds, pulsing to break up and combine.</span></li><li><span style="font-family: Roboto Condensed;">Turn filling out onto plastic wrap or parchment paper; wrap tightly then refrigerate at least 1 hour and up to overnight.</span></li><li><span style="font-family: Roboto Condensed;">Remove filling from fridge; working in batches, roll filling out between two sheets parchment paper to about 1/2-inch thick; transfer to parchment lined baking sheet. Cut filling into uniform rectangles, about 1" x 1.5"; separating each piece slightly from its neighbors.</span></li><li><span style="font-family: Roboto Condensed;">Repeat process for each section of filling.</span></li><li><span style="font-family: Roboto Condensed;">Place an almond, or nut/seed of choice in center of each rectangle.</span></li><li><span style="font-family: Roboto Condensed;">Place chocolate into small pan then place this pan over a slightly larger pan 1/2-filled with water. Place over medium high heat and bring water in bottom pan to boil, stirring chocolate in top pan to melt evenly - do not burn, and do not introduce water to the chocolate!</span></li><li><span style="font-family: Roboto Condensed;">Once melted, carefully pour chocolate in a even sheet over rectangle pieces, coating each evenly with thin layer of chocolate.</span></li><li><span style="font-family: Roboto Condensed;">Place in fridge to cool and harden chocolate (or leave on counter and wait a while - it will harden).</span></li><li><span style="font-family: Roboto Condensed;">Repeat step 7; Dip each candy bottom in melted chocolate; set gently upsidedown and allow bottom chocolate to harden.</span></li></ol><span style="font-family: Roboto Condensed;">Store in airtight container up to 5 days, or wrap each candy then store in airtight container up to 2 weeks or freeze up to 6 months.</span><ol style="text-align: left;">
</ol>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com1tag:blogger.com,1999:blog-2969169620179454173.post-30488336435001279752013-10-29T19:12:00.001-05:002021-09-21T15:29:08.107-05:00Chicken-in-a-Biscuit<span style="font-family: Roboto Condensed;"><b>Chicken and Vegetable Filling</b><br />
1 tablespoon oil of choice<br />
1 medium onion, diced<br />
1 medium carrot, diced <br />
2 stalks peeled celery, diced<br />
2 teaspoons freeze-dried garlic or 2 teaspoons fresh minced garlic<br />
sea salt and freshly ground black pepper to taste<br />
1-1/2 pounds fresh poultry or pork, cut to large uniform size<br />
1 cup frozen or fresh sweet green peas<br />
1/4 cup cornstarch, or starch of choice<br />
3 cups chicken stock, stock of choice, or milk of choice, or water<br /><ol style="text-align: left;"><li><span style="font-family: "Roboto Condensed";">Place a large heavy bottom pan over medium-high heat. Once warmed, add oil and chopped onion, carrot, celery, garlic and spices, to taste. Saute 5 minutes.</span></li><li><span style="font-family: "Roboto Condensed";">Add fresh meat and 2 cups chicken stock; bring to a boil then drop to a simmer and cook until meat is just cooked throughout. </span></li><li><span style="font-family: "Roboto Condensed";">Remove meat from pan and chop into smaller chunks. Return meat to pan.</span></li><li><span style="font-family: "Roboto Condensed";">Place starch of choice in a small dish, add about 1 cup warm pan sauce, stirring to dissolve starch completely. Pour roux into pan with chicken and vegetables. Drop heat to a simmer and cook for 20 minutes, stirring occasionally - stir in remaining stock, slowly, so a somewhat thicker sauce is maintained.</span></li><li><span style="font-family: "Roboto Condensed";">Once veggies are tender soft, remove pan from heat; stir in the rinsed and drained sweet green peas then move on to making the biscuits and assembling the dish.</span></li></ol>
</span><ol>
</ol>
<span style="font-family: Roboto Condensed;"><b>Biscuit Bottom and Top</b><br />
1-1/2 cups brown rice flour<br />
1-1/2 cups millet flour<br />
1 cup cornstarch, or tapioca starch, or potato starch (or a mixture of these)<br />
4 teaspoons xanthan gum<br />
2 tablespoons baking powder<br />
6 tablespoons very cold Earth Balance, or soy-free buttery spread of choice, or 1/2 cup organic unsalted butter <br />
2/3 cups warm chicken stock<br /><ol style="text-align: left;"><li><span style="font-family: "Roboto Condensed";">In airtight container combine brown rice flour, millet flour, cornstarch, xanthan gum, and baking powder; place on lid and shake vigorously to combine.</span></li><li><span style="font-family: "Roboto Condensed";">Add dry mix to large bowl, add very cold fat of choice and cut into dry mix using two knives, or better yet, a pastry cutter. Process into pea-sized powdery bits.</span></li><li><span style="font-family: "Roboto Condensed";">Add warmed chicken stick and stir with spoon just to form airy dough.</span></li><li><span style="font-family: "Roboto Condensed";">Using a large spoon, pour out have the biscuit mix into a well-greased 9" baking pan. Spoon loosely to cover bottom of pan.</span></li><li><span style="font-family: "Roboto Condensed";">Add chicken and vegetable filling in an even layer.</span></li><li><span style="font-family: "Roboto Condensed";">Using large spoon, loosely scoop biscuits over top of filling, making at least 6 distinct biscuits.</span></li><li><span style="font-family: "Roboto Condensed";">Place uncovered, in the center of a 425 degree F oven and bake for 40 minutes. Remove to rack to cool in pan 5 minutes. Serve immediately.</span></li></ol>
</span><ol>
</ol>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-11980467669796062642013-10-28T16:50:00.001-05:002015-01-28T12:04:31.729-06:00Ryeless Rye Bread<i>Welcome back wonderful rye! I sure missed having this style of bread around for Reuben or Rachel sandwiches! Enjoy!!!!</i><br />
<br />
3/4 cup brown rice flour, white rice flour, sorghum flour, or millet flour<br />
3/4 cup millet flour, or sorghum flour, or amaranth flour<br />
1/2 cup potato starch<br />
1/2 cup tapioca starch<br />
3 tablespoons organic light brown cane sugar<br />
2 tablespoons unsweetened organic cocoa powder<br />
1 tablespoon active dry yeast <br />
2 teaspoons caraway seeds<br />
2 teaspoons xanthan gum<br />
1-1/4 teaspoons sea salt<br />
1 teaspoon egg replacer powder <br />
1 teaspoon finely grated orange peel or zest<br />
1 teaspoon dried minced onion<br />
1/2 teaspoon fresh dill or 1 teaspoon dried dill<br />
1-1/4 cups 115 degree F water<br />
1/4 cup pure olive oil<br />
1/2 teaspoon apple cider vinegar<br />
<ol>
<li><span class="Apple-style-span" style="font-family: inherit;">Place
baking rack into third position; preheat oven to 350 degrees F; heavily
grease 2-pound loaf pan with palm shortening; set aside.</span><span class="Apple-style-span" style="font-family: inherit;"> </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">In
airtight container combine brown rice flour, millet flour, </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;">potato
starch, </span> tapioca starch, light brown sugar, cocoa powder, yeast, caraway seed, xanthan
gum, sea salt, egg replacer, orange peel, minced onion, and dill; place on lid; shake
vigorously to combine and to introduce air; set aside.</span><span class="Apple-style-span" style="font-family: inherit;"> </span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Heat water to </span><span class="Apple-style-span">115°F; stir in olive oil and apple cider vinegar.</span><span class="Apple-style-span"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">In large mixing bowl, combine dry mixture with wet ingredients; beat with electric mixer set on high for 2 minutes.</span><span class="Apple-style-span"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Place batter into greased loaf pan; place pan on top of preheating oven to rise 15 minutes.</span><span class="Apple-style-span"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Gently brush top of loaf generously with olive oil.</span><span class="Apple-style-span"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Place loaf into preheated oven on third rack; bake 55 minutes.</span><span class="Apple-style-span"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Remove from oven; turn bread out of pan onto wire cooling rack.</span><span class="Apple-style-span"> </span></span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Cool completely; wrap tightly in plastic; store at room temperature up to 3 days.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Servings: one standard 2-pound loaf</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Preheat: 350 degrees F</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Prep: 15 minutes; rise time 15 minutes</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Cook Time: 55 minutes</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: bold;">Variations</span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><b><span class="Apple-style-span">To</span></b><b><span class="Apple-style-span"> use liquid sweetener: </span></b><span class="Apple-style-span">omit granulated sweetener; add 2 tablespoons liquid sweetener, such as agave nectar or honey, to wet ingredients.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><b><span class="Apple-style-span">To use eggs: </span></b><span class="Apple-style-span">omit egg replacer powder; beat 2 eggs then incorporate during step 4.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span"></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><b><span class="Apple-style-span">To omit yeast: </span></b><span class="Apple-style-span">omit
active dry yeast; to dry ingredients add 1-3/4 teaspoons baking soda,
3-1/2 teaspoons cream of tartar, and an additional 1 teaspoon of sea
salt; proceed with recipe as stated.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: bold;">Dinner Rolls</span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Using palm
shortening heavily grease a 12-well muffin tin; add 3 - 4 tablespoons
batter to each well; place in warm area to rise 20 minutes; brush gently
with olive oil; place in preheated 350 degree F oven; bake 25 - 30
minutes, or until well browned; remove from oven to wire rack; cool then
serve.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span"><br />
</span></span></span> <br />
<span style="font-size: small;"><span style="font-family: inherit;"><b><span class="Apple-style-span">Bread Rolls</span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span">Coat
parchment paper with brown rice flour; place 1/4 batter onto paper; roll
gently to coat in flour until you can gingerly handle batter; form into
patties; place each onto parchment lined baking sheet; continue until
all dough is formed into patties; set in warm place to rise 20 minutes;
using a very sharp knife gently mark an "X" into top of each roll; coat
with oil; place in preheated 350 degree F oven; bake 25 - 30 minutes, or
until well browned; remove from oven to wire rack; cool then serve.</span></span></span>The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-87068272666684938122013-09-08T14:47:00.001-05:002015-01-28T12:04:58.993-06:00Kung Pow Chicken<!--[if gte mso 9]><xml>
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Always in love with Asian foods, I especially enjoy spicy-sweet dishes which
are typically laden with wheat-based soy sauces and the like. I have been
abstaining from these foods for about a decade, but now the famine is over!<br />
<br />
Here is a recipe I have developed that is soy free, gluten free, egg free,
dairy free and optionally nut free. I love this sauce, and would use it with
pork or beef as well as chicken or a pound of prepared veggies of choice (such
as small-diced carrot, shallots, green peas, green beans, mushrooms, peppers,
sprouts, etc.). Enjoy! <br />
<br />
<b>Balsamic Vinegar Glaze</b><br />
Purchase Balsamic vinegar, I use Trader Joe's aged Balsamic vinegar - it
comes in a jug-shaped glass container with a metal screw top. Pour the entire
bottle into a saucepan and heat to a boil then immediately drop heat to low, a
medium simmer, stirring initially, then occasionally, until liquid is
substantially reduced, and appears thick and syrupy, leaving a thick coat on
the back of a spoon when pulled from the liquid. Pour off into an
appropriately-sized glass storage jar, cool to room temperature then refrigerate indefinitely.<br />
<br />
<b>Kung Pow Sauce</b><br />
3 tablespoons Balsamic vinegar glaze<br />
2 tablespoons pure organic cane sugar<br />
1-1/2 tablespoon Coconut Secret's "Raw Coconut Aminos” or Tamari soy
sauce if soy is tolerated<br />
1 tablespoon sesame oil<br />
1 tablespoon organic non-GMO cornstarch, or potato starch, or arrowroot
starch, or tapioca starch<br />
1 teaspoon dried ground ginger<br />
1 teaspoon organic Chile powder of choice<br />
<br />
Combine all ingredients in a small glass jar, place on lid and shake
vigorously to combine. If cornstarch or spices are clumpy, set the jar aside
for until you are ready to use it, and then shake it vigorously again. Can refrigerate until ready to use as a sauce for dish that is cooking (shake vigorously before use), or you can cook it now in a saucepan over medium heat until it thickens - pour sauce off into a jar, cool then refrigerate until use. Add desired amount by the spoonful to cooking rice or meat dishes.<br />
<br />
<b>Kung Pow Chicken</b><br />
Prepare 1 pound of meat or veggies, cut to a uniform size.<br />
Select meats or veggies, wash well then dry completely. Slice beef or pork thinly on the bias, and chop chicken in to chunks.<br />
<br />
In a large reseal able plastic bag, add 1/4 cup organic non-GMO cornstarch,
2 teaspoons ground ginger, 1/2 teaspoon finely ground black pepper, 1 teaspoon
sea salt; close bag and shake to combine.<br />
<br />
Add one quarter of the prepared meat or
veggies to the bag, seal and shake to coat each piece evenly. Place coated
pieces on parchment-covered baking sheet, continuing process until everything
is coated.<br />
<br />
Fill a pot of your choosing with oil to three inches deep; place pot over
medium-high heat and bring oil temperature to 325 to 350 degrees F. Fry coated
meat/veggies in batches, being sure to not crowd the pieces too close. They
should float freely from one another - otherwise they with never crisp. Once
cooked through, remove with slotted spoon to paper towel-covered baking sheet
to drain and cool.<br />
<br />
Peel than chop 1 medium organic onion into a small dice.<br />
Separate 1 head of garlic into cloves, peel each clove then slice thinly.<br />
<br />
Add 2 tablespoons oil of choice to large cast iron frying pan or large
frying pan of choice, place over medium high heat and cook until oil shimmers,
then add onion and garlic, sauté 5 minutes, or until onion begins to noticeably
sweat - do not brown!<br />
<div style="tab-stops: 369.75pt;">
<span style="mso-tab-count: 1;"> </span></div>
Stir in 3 to 4 cups of cooked organic short grain brown rice, reduce heat to medium-low, place lid on
pan and cook 5 minutes, stirring once half way through.<br />
<br />
Add fried meat/veggies chunks to pan, place on lid and cook 5 minutes, stir
then clear the center of the pan and pour in sauce, stir to coat everything
evenly, place on lid, drop heat to low and cook about 5 minutes to heat through
and thicken up sauce. <br />
<br />
Serve immediately!The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-24488382435028663812013-08-10T11:33:00.005-05:002015-01-28T12:07:14.783-06:00BagelsBagels ... the holy grail of breakfast ... I have been trying for about 10 years to make a bagel that is free of egg, dairy, wheat and soy. I have made many attempts and tossed many a rock-of-a-bagel into the trash. But yesterday was a magical day in the kitchen. I did it! And my family likes them and maybe yours will too ..... so here it is ..... drum roll please .....<br />
<br />
<b>Basic Bagels (yields 6)</b><br />
<br />
<i>TOOLS</i><br />
Parchment paper<br />
2 Baking sheets<br />
Palm shortening to grease 1 baking sheet (or soy-free shortening/grease of choice) <br />
Cooling rack<br />
Large slotted spoon<br />
Plastic wrap<br />
<br />
<i>INGREDIENTS</i><br />
3/4 cup brown rice flour<br />
3/4 cup millet flour, or teff flour, or sorghum flour<br />
1/2 cup + 2 tablespoons tapioca starch<br />
1/2 cup + 1 tablespoon potato starch or corn starch<br />
2 tablespoons pure cane sugar<br />
1 tablespoon active dry yeast <br />
1 tablespoon xanthan gum<br />
1 teaspoon sea salt<br />
1 cup 110-120 degree F water or milk of choice<br />
<br />
<i>PREPARE</i><br />
2 quarts boiling water<br />
2 teaspoons pure olive oil<br />
1 teaspoon baking soda<br />
<br />
<i>OPTIONS (add to dry mix)</i><br />
<i>Seedy Bagel: </i>1 teaspoons poppy seed; 1 tablespoon pumpkin seed; 1 tablespoon sunflower seed (or a total of 2 to 3 tablespoons of seed/crushed nut of choice.<br />
<i>Garlic/Onion Bagel: </i>2 tablespoons dried onion flakes; 1 teaspoon garlic powder; 1 teaspoon poppy seed (or seed of choice).<br />
<i>Mighty Morning Bagel: </i>1 teaspoon poppy seed; 3 tablespoons minced dried cranberries; 1 tablespoon sunflower seed; 1 tablespoon pumpkin seed.<br />
<br />
<i>METHOD</i><br />
<ol>
<li>In an airtight container combine brown rice flour, millet flour, tapioca starch, potato starch, sugar, yeast, xanthan gum, sea salt, and any additions such as those listed under OPTIONS; place and lid and shake to combine.</li>
<li>In mixing bowl, combine dry mix and 1 cup warm water (check temperature - too cool and yeast won't activate, too hot and yeast will die). Beat on medium speed until dough forms.</li>
<li>Line baking sheet with parchment paper; wet your hands then split dough into 6 even balls, roll each ball between hands to form a uniform rope then join ends to form a ring; place dough rings evenly spaced on parchment paper-covered baking sheet; cover sheet with plastic wrap and place in warm place (at least 72 degrees F) and allow rings to rise for 30 minutes.</li>
<li>Meanwhile, place oven baking rack into the center of the oven and preheat to 400 degrees F.</li>
<li>Also, prepare boiling water bath for dough rings. Place large pot filled with water (2 quarts is an estimate) over medium high heat, add baking soda then oil and bring to a boil.</li>
<li>Place risen dough rings (do not crowd!) carefully into boiling water bath; boil 30 seconds then flip over and boil 30 seconds more. Remove bagels with slotted spoon from water and place on heavily-greased baking sheet; place in oven and bake 20 to 25 minutes.</li>
<li>Remove baking sheet from oven and cool bagels on wire rack. Cool completely prior to storage in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days or freeze up to 2 months (don't forget to pre-slice bagels prior to freezing).</li>
<li>Toast bagel halves prior to eating.</li>
</ol>
Servings: 6 bagels, about 4" across<br />
Prep time: about 70 minutes (15 minutes to make dough; 30 minutes to rise; 5 minutes to parboil; 20 minutes to bake)<br />
Preheat: boiling water; oven to 400 degrees F<br />
Baking time: 20 minutes<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4wlF6OU5BK6RudiW7oXzKWUk-wFkAYUlI4gBqKOPfoAfBwEyUoNbou6axhMP1cUifgrir8s0ThqFtuHs6GMN5q4TjTkNuwSY5VVaBgj_YQdt3OzW8c4uZshT1JnPk-0yL7FaqWIFG4Q/s1600/CAM00087.gif" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4wlF6OU5BK6RudiW7oXzKWUk-wFkAYUlI4gBqKOPfoAfBwEyUoNbou6axhMP1cUifgrir8s0ThqFtuHs6GMN5q4TjTkNuwSY5VVaBgj_YQdt3OzW8c4uZshT1JnPk-0yL7FaqWIFG4Q/s1600/CAM00087.gif" height="161" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seedy Cinnamon Sweet Bagel</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHMrAtoW7tPVBlsEvLZ1sPLFI8Lnaj5yLFGBuA_ofQp2fMoKCqpmJirs362_bkRoaHthcgcCcL69LPGPwjUJYFDBj4MrsJJPqCC4gckS9bxwlTmzgOAkQkMjcnuF9lfrmg8U1Mw9qo2s/s1600/CAM00088.gif" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHMrAtoW7tPVBlsEvLZ1sPLFI8Lnaj5yLFGBuA_ofQp2fMoKCqpmJirs362_bkRoaHthcgcCcL69LPGPwjUJYFDBj4MrsJJPqCC4gckS9bxwlTmzgOAkQkMjcnuF9lfrmg8U1Mw9qo2s/s1600/CAM00088.gif" height="120" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic-Onion bagels</td></tr>
</tbody></table>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-70012158443032872542013-04-11T11:43:00.003-05:002015-01-28T12:07:36.048-06:00Down Home Chai Tea<br />
<div class="MsoNormal">
This is a versatile recipe – the ingredients listed in bold
are required for very basic chai. Feel free to omit or increase the volume of
the non-bolded ingredients to your liking. I really enjoy the flavor of this
strong tea, but know that you can always mix all the whole spices, steep them
in water, strain and then use the concentrate to flavor other things, such as
homemade ice cream or hard sugar candies, frostings, or even homemade chocolate
candies. Yum!</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>7 cinnamon sticks, broken into pieces</b><o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon ground nutmeg, or 1/4 whole nutmeg seed pod<o:p></o:p></div>
<div class="MsoNormal">
1 stalk fresh lemongrass, crushed, or 2 teaspoons dried
crushed lemongrass<o:p></o:p></div>
<div class="MsoNormal">
<b>3 star anise pods</b><o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon licorice root<o:p></o:p></div>
<div class="MsoNormal">
<b>8 cardamom pods<o:p></o:p></b></div>
<div class="MsoNormal">
<b>12 whole cloves<o:p></o:p></b></div>
<div class="MsoNormal">
<b>2-1/2 inch piece fresh ginger root cut into thin wheels, or
1-1/2 tablespoons dried ginger root, or 1 tablespoon powdered ginger root</b><o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon black or mixed peppercorns<o:p></o:p></div>
<div class="MsoNormal">
1-1/2 tablespoons fennel seed, or anise seed</div>
<div class="MsoNormal">
9 cups of cold water</div>
<div class="MsoNormal">
2 whole vanilla beans</div>
<div class="MsoNormal">
3 tablespoons black tea leaves</div>
<div class="MsoNormal">
1/3 cup raw honey, or 1/2 cup evaporated cane juice, or dark
brown sugar</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Milk of your choosing, or water</div>
<div class="MsoNormal">
</div>
<ol>
<li>In a bowl, combine broken cinnamon sticks, nutmeg (powdered or 1/4 of a broken nutmeg pod), lemongrass (crush in hand), star anise pods, licorice root, cardamom pods, cloves, ginger root, peppercorns and fennel seeds; stir to combine.</li>
<li>Place a skillet over medium-low heat; allow to heat then add combined spices. Heat spices until highly fragrant, about 2 minutes, stirring the whole time (DO NOT BURN). Pour heated spices into a cooking pot or large tea pot that is filled with 9 cups water.</li>
<li>Lay vanilla beans on a cutting board; slice the long way down the middle of each bean; using edge of knife scrape insides out and add to the water; add the scraped bean pods too.</li>
<li>Add black tea leaves to pot.</li>
<li>Place pot over medium heat and heat only until steam starts to rise off water. DO NOT BOIL.</li>
<li>Place lid on pot and turn off heat; steep for 1 hour, more if you like a stronger tea and/or chai flavor. </li>
<li>Pour mixture through a fine mesh strainer lined with cheesecloth. Allow to drain then gather corners of cloth and twist them together to make a pouch with the spices inside; twist cloth to extract as much liquid as possible into the bowl. Discard spices, shake out cloth over sink and allow to dry - save to reuse later.</li>
<li>Now you have about 8 cups of chai tea concentrate. You can freeze in cubes as is, or add the desired amount of sugar or honey and stir to dissolve then refrigerate mixture for upto 10 days (shake before using).</li>
<li>To make 1 cup chai tea: combine 1/2 cup chai tea concentrate with sweetener of choice (if not already added) with 1/2 cup heated milk of choice or 1/2 cup heated water; stir to combine; serve immediately.</li>
</ol>
<br />
<div class="MsoNormal">
Servings: 8 cups concentrate; 16 cups chai tea prepared with water or milk.</div>
<div class="MsoNormal">
Prep time: 1 hour+ for concentrate, 5 minutes to make tea from concentrate</div>
<div class="MsoNormal">
Temp: Do not boil.</div>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-13257583674737444152013-01-25T09:09:00.003-06:002015-01-28T12:07:54.466-06:00Muffins - with added fruit<i>Good Morning! You will know it is a good one when you put one of these muffins in your mouth! This is a basic recipe that can be used, as long as your are adding mashed, fresh fruit.</i><br />
<br />
3/4 cup GF oat flour, packed when measured<br />
3/4 cup evaporated cane juice or granulated sweetener of choice<br />
1/2 cup potato starch<br />
1/4 cup tapioca starch<br />
1/4 cup rice flour (white or brown)<br />
1-1/2 teaspoons xanthan gum<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon sea salt<br />
1-1/2 cups mashed fresh fruit, such as banana, strawberry, small diced apples, peaches, or pears, etc.<br />
1/3 cup pure olive oil or oil of choice<br />
1/4 cup milk of choice or water<br />
1/2 teaspoon pure vanilla extract<br />
<br />
<ol>
<li>Place baking rack in center of oven and preheat to 350F; line a standard 12-cup muffin tin with paper liners or grease each well generously with palm shortening; set aside.</li>
<li>In an airtight container combine GF oat flour, evaporated cane juice, potato starch, tapioca starch, rice flour, xanthan gum, baking powder, baking soda, cinnamon, and sea salt; place on lid and shake vigorously to combine; pour into a large mixing bowl.</li>
<li>Prepare fruit by either mashing or dicing.</li>
<li>Make a well in the dry ingredients and pour the prepared fruit and its juice into the center of the well.</li>
<li>Add olive oil, milk of choice and vanilla; beat with a spoon just until evenly mixed.</li>
<li>Using a 1/4-cup measure, fill each well with batter. Place filled tin immediately into preheated 350F oven and bake at least 25 minutes and up to 45 minutes (for apples) - be sure to check for doneness by lightly pressing in the center of a muffin, if it bounces back, it is done.</li>
<li>Remove tin to wire rack to cool muffins in pan for 5 minutes; remove muffins from pan to wire cooling rack to cool completely prior to icing or storage.</li>
</ol>
<br />
Servings: 12 standard-size muffins<br />
Prep time: 15 minutes<br />
Preheat: 350 degrees F<br />
Baking time: 25 - 45 minutes<br />
<br />
<b>Notes</b><br />
<br />
<ul>
<li>When using apples, bake for 35 minutes then check for doneness. Also be sure to dice the apples up small.</li>
<li>Most fruits will benefit from the additional of cinnamon and sugar dusting on muffin tops prior to baking.</li>
</ul>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-64330227647194541552012-10-03T19:47:00.003-05:002015-01-28T12:18:08.536-06:00Chocolate Cake with Creamy Seed or Nut Butter Frosting<i>Yes, yet another cake recipe - although I must say that this came together so quick and tasted so good, it just may be my new "go to"! The frosting is optional, but I highly recommend it - or more acurately, my son Gabe says "Cakes gotta have frosting, Mom!!!"</i><br />
<i></i><br />
<b>CAKE MIX</b><br />
1 cup evaporated cane juice, or light brown sugar, or palm sugar<br />
3/4 cup raw organic unsweetened cocoa powder (verify soy free)<br />
1/2 cup millet flour, or sorghum flour<br />
1/2 cup brown rice flour, or white rice flour<br />
1/4 cup tapioca starch, or potato starch<br />
1-1/2 teaspoons xanthan gum<br />
1-1/2 teaspoons sea salt<br />
1 teaspoon baking soda<br />
1-1/4 cups water or milk of choice<br />
1/4 cup pure olive oil<br />
1 teaspoon vanilla extract<br />
1/2 cup finely ground soy-free vegan chocolate chips (Enjoy Life)<br />
<ol>
<li>Place oven rack in middle of oven and preheat to 350 degrees F; line an 8" cake pan with parchment paper and lightly coat paper with pure olive oil; set aside.</li>
<li>Using a blender or food processor (or kitchen mallet) finely grind chocolate chips; set aside until called for.</li>
<li>In an airtight container combine evaporated cane juice, cocoa powder, millet flour, brown rice flour, tapioca starch, xanthan gum, sea salt, and baking soda; place on lid and shake vigorously to combine; pour into mixing bowl.</li>
<li>In a small bowl combine water, oil, and vanilla; add to mixing bowl and beat into dry mix to form even batter.</li>
<li>Add finely ground chocolate chips (from step 2); fold into batter just to combine.</li>
<li>Scoop batter into prepared cake pan and smooth out top; place in preheated 350 degree F oven and bake for 35 minutes.</li>
<li>Remove pan to wire cooling rack; cool cake complately in pan; turn out cake, peel off parchement and frost or immediately serve.</li>
</ol>
Servings: approx. 16<br />
Prep: 15 minutes<br />
Preheat 350 degress F<br />
Baking time: 35 minutes<br />
<br />
<b>FROSTING</b><br />
1/4 cup boiling water<br />
1/2 cup evaporated cane juice, or light brown sugar, or palm sugar<br />
1 tablespoon egg replacer powder<br />
1-1/2 teaspoons vanilla extract<br />
pinch of sea salt<br />
1/4 cup creamy peanut butter of choice, or nut or seed butter of choice, or <a href="http://allergenfreecooking.blogspot.com/2009/11/bean-butter.html" target="_blank">bean butter</a><br />
1/4 cup palm shortening<br />
<i>OPTIONAL GARNISH:</i> 1/4 cup chocolate chips or chopped nuts or seeds of choice.<br />
<ol>
<li>In mixing bowl combine boiling water, evaporated cane juice, egg replacer powder, vanilla, and sea salt; beat on low, slowly raising speed to high - beat on high for 1 minute.</li>
<li>Add creamy peanut butter and palm shortening; beat on high for 2 minutes.</li>
<li>Frost cake; store any extra frosting in an airtight container in the refrigerator up to 5 days; beat prior to using.</li>
</ol>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com1tag:blogger.com,1999:blog-2969169620179454173.post-46705208321459048622012-09-25T13:55:00.001-05:002015-01-28T12:13:47.216-06:00Chewy Coconut Chocolate Chip BarsI have made this bar in homage to the classic church basement treat, the seven-layer bar.<br />
<br />
1-1/2 cups unsweetened coconut shreds or flakes<br />
2 tablespoons powdered sugar<br />
1 tablespoon sunflower oil, or oil of choice<br />
1 tablespoon water<br />
1/4 cup millet flour or sorghum flour or GF oat flour or buckwheat flour<br />
1/4 cup brown rice flour, or white rice flour, or millet flour<br />
1/4 cup GF oat flour, or pure rice bran, or GF quick-cooking oats (Bob's Red Mill)<br />
1/4 cup tapioca starch, or cornstarch, or potato starch, or arrowroot starch<br />
2 teaspoons egg replacer powder<br />
1 teaspoon xanthan gum<br />
1 teaspoon baking powder<br />
1/2 teaspoon sea salt<br />
1-1/4 cups packed light brown sugar, or evaporated cane juice, or granulated sweetener of choice<br />
1/2 cup (4 ounces) unsweetened applesauce<br />
1/4 cup pure olive oil or oil of choice<br />
2 tablespoons rice milk, or milk of choice, or water<br />
1-1/2 cups <a href="http://allergenfreecooking.blogspot.com/2010/01/granola.html" target="_blank">GF granola</a> of choice<br />
1 cup soy-free vegan chocolate chips (Enjoy Life)<br />
<ol>
<li>Place oven baking rack into middle of oven and preheat oven to 350 degrees F; lightly coat a 9x13" rimmed baking sheet with pure olive oil then dust with GF oat flour or GF flour of choice.</li>
<li>In a bowl, whisk together coconut, powdered sugar, oil and water; set aside for at least 10 minutes to rehydrate coconut.</li>
<li>In an airtight container, combine millet flour, brown rice flour, GF oat flour, tapioca starch, egg replacer powder, xanthan gum, baking powder and sea salt; place on lid and shake vigorously to combine.</li>
<li>In mixing bowl, beat together light brown sugar, applesauce and rice milk; beat with electric mixer set on high for 1 minute.</li>
<li>Add dry mixture to bowl and beat to combine; add granola and chocolate chips; beat just to combine.</li>
<li>Spread dough into prepared rimmed baking sheet, sprinkle on prepared coconut and place on middle rack in a preheated 350 degree oven; bake for 27 - 30 minutes, or until coconut is nicely browned.</li>
</ol>
Remove pan to wire cooling rack, allow bars to cool in pan for at least 30 minutes. Cut into bars and serve immediately, or place cut bars on wire cooling rack to cool completely prior to storage in an airtight container at room temperature for up to 5 days. Can also refrigerate up to 10 days, and store frozen up to 3 months.<br />
Servings: 20 bars<br />
Prep time: 15 minutes<br />
Preheat: 350 degrees F<br />
Baking time: 27 to 30 minutesThe Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-61036325438021278382012-09-22T11:35:00.000-05:002015-01-28T12:14:10.364-06:00Lemon Bars<i>For those of us who believe we can cheat and get away with it, this is a recipe for my all time favorite treat, Lemon Bars.</i><br />
<i></i><br />
<i>THIS RECIPE CONTAINS EGGS!</i><br />
<i></i><br />
<i>Despite the above statement, I did indeed develop this recipe and I know God was watching cause I only had to make this one batch - and whala! awesome, delicious, I'll regret it later, Lemon Bars!</i><br />
<br />
1/2 cup millet flour<br />
1/4 cup brown rice flour<br />
1/4 cup tapioca starch<br />
1/2 teaspoon xanthan gum<br />
1/4 cup powdered sugar<br />
1/4 cup GF oat flour or almond meal<br />
1/8 teaspoon sea salt<br />
3 tablespoons olive oil<br />
3/4 cup evaporated cane juice (cane sugar)<br />
1 tablespoon brown rice flour<br />
1 tablespoon tapioca starch<br />
1 teaspoon freshly-grated lemon rind<br />
1/2 cup freshly-squeezed lemon juice (from about 3 medium lemons)<br />
2 large <b>eggs</b><br />
1 <b>egg white</b><br />
2 tablespoons powdered sugar<br />
<ol>
<li>Preheat oven to 350 degrees F. Place oven rack in middle of oven. Lightly oil an 8" baking dish.</li>
<li>In an airtight container combine millet flour, brown rice flour, tapioca starch, xanthan gum, powdered sugar, GF oat flour, and sea salt; place on lid and shake to combine. Pour the bowl of a food processor.</li>
<li>Add olive oil, a tablespoon at a time, pulsing to between each addition; the mixture will appear like large peas. Pour crust out into prepared baking dish; press into bottom of dish and to meet all sides.</li>
<li>Place baking dish in preheated 350 degree F oven and bake for 20 minutes.</li>
<li>Meanwhile, combine evaporated cane juice, brown rice flour, tapioca starch, grated lemon rind, lemon juice eggs and egg white; beat with wire whisk to combine and to dissolve sugar completely.</li>
<li>Remove crust from oven; reduce oven temperature to 325 degrees F.</li>
<li>Pour lemon egg mixture over crust and return to oven; bake 20 minutes.</li>
<li>Remove from oven to wire rack to cool completely prior to refrigeratating for at least 2 hours.</li>
</ol>
Once cold and set, remove from refrigerator and sprinkle on 2 tablepsoons powdered sugar, slice into bars and serve.<br />
<br />
Yield: 12 - 16 bars<br />
Refrigerate in an airtight container up to 3 days.The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com1tag:blogger.com,1999:blog-2969169620179454173.post-31199359992363924902012-09-19T10:01:00.002-05:002015-01-28T12:09:34.700-06:00Streusel Bread<i>Good to eat any time of day! When sliced-thick this bread makes delightful French toast.</i><br />
<br />
<u>Streusel</u><br />
1/3 cup GF rolled oats (not quick oats)<br />
1/3 cup light brown sugar<br />
1 tablespoon GF oat flour<br />
1/4 teaspoon ground cinnamon<br />
pinch of sea salt<br />
2 tablespoons chopped pecans, or walnuts, or almonds, or GF rolled oats<br />
4-1/2 teaspoons olive oil, or oil of choice<br />
<ol>
<li>In container with tight-fitting lid, combine rolled oats, sugar, oat flour, cinnamon, sea salt, and chopped nuts; place on lid and shake vigorously to combine.</li>
<li>Add oil, replace lid and shake to coat all with oil; set aside to prepare batter.</li>
</ol>
<u>Bread Batter</u><br />
1/2 cup GF oat flour, or millet flour<br />
1/2 cup brown rice flour, or white rice flour<br />
1/2 cup potato starch, or 3 tablespoons arrowroot starch<br />
1/2 cup tapioca starch, or cornstarch<br />
4 teaspoons egg replacer powder<br />
1-1/2 teaspoons xanthan gum<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon sea salt<br />
1/2 teaspoon baking powder<br />
2/3 cup light brown sugar, or granulated sweetener of choice<br />
1/4 cup olive oil, or oil of choice<br />
1 teaspoon vanilla extract<br />
1 teaspoon apple cider vinegar, or vinegar of choice<br />
1-1/3 cups water or milk of choice<br />
<ol>
<li>Place oven baking rack in middle position; preheat oven to 350 degrees F; using palm shortening lightly grease a large loaf pan, dust with flour of choice (such as GF oat flour or brown rice flour), tap out excess and set aside.</li>
<li>In large airtight container combine GF oat flour, brown rice flour, potato starch, tapioca starch, egg replacer powder, xanthan gum, baking soda, sea salt and baking powder; place on lid and shake to combine; set aside.</li>
<li>In large mixing bowl, combine light brown sugar, oil, vanilla extract and vinegar; beat with mixer set on high for 30 seconds; add dry ingredients from step #2; beat on high for 30 seconds, add water then beat for 2 minutes on high.</li>
<li>Scoop one third of the batter into prepared loaf pan and spread evenly; sprinkle on one third of the streusel; repeat this process two more times, ending with streusel on top. If desired, swirl batter gently with a butter knife.</li>
<li>Place loaf in 350 degree F preheated oven on middle rack and bake for 55 minutes.</li>
<li>Remove pan to wire cooling rack and cool in pan for 10 minutes; run a sharp knife around the inside of loaf pan to loosen bread; turn pan over onto wire rack and release loaf to rack to continue cooling. Once completely cooled, wrap loaf tightly in plastic wrap and store in refrigerator or at room temperature up to 5 days.</li>
</ol>
Servings: about 12 slices<br />
Prep: 15 minutes<br />
Preheat: 350 degrees F<br />
Bake Time: 55 minutes<br />
Cooling time: wait at least 30 minutes to slice, and at least 1 hour before wrapping to store.The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-13530165672998959682012-09-19T09:41:00.002-05:002012-09-24T09:03:40.688-05:00Slow-roasted Garlic-Tomato Sauce<em>Here's another attempt to use abundant tomatoes in a yummy, easy, creative way. Enjoy!</em><br />
<br />
2 pounds organic cherry tomatoes, or tomatoes of choice<br />
4 bell peppers, a variety of colors<br />
1 medium onion<br />
2 head garlic (about 16 cloves)<br />
1/4 cup olive oil, or oil of choice<br />
3 tablespoons packed light brown sugar, or dark brown sugar<br />
1/2 teaspoon sea salt<br />
1/2 teaspoon black pepper<br />
<ol>
<li>Line two 9x13 rimmed baking sheets with parchment paper; set aside. Preheat oven to 275 degrees F; place oven racks in third and fourth positions.</li>
<li>Rinse and remove stems from tomatoes; place on clean dishtowel then roll tomatoes around to dry; if using larger tomatoes, cut in half or quarters; place tomatoes and any liquid in large bowl.</li>
<li>Rinse bell peppers then remove stem, ribs and seeds (leave in ribs and seeds if you want a hotter sauce); slice in peppers half; rinse again then dry the same as tomatoes; add to bowl.</li>
<li>Peel onion then slice into 4 chunks; dry off then add to bowl.</li>
<li>Peel garlic and add to bowl; drizzle on oil and stir to coat all.</li>
<li>In a small bowl or jar with lid, combine light brown sugar, sea salt and black pepper; whisk or shake jar to combine; sprinkle over oiled vegetables and stir to coat evenly.</li>
<li>Place onion sections and bell peppers (skin side down) on prepared baking sheet; spread tomatoes and garlic on second prepared baking sheet; place sheet with tomatoes on the lowest of the two oven baking racks and the sheet with peppers the next rack up.</li>
<li>Bake for 1-1/2 hours at 275 degrees then increase oven temperature to 325 degrees F and bake for 30 minutes.Remove sheets from oven to cool for at least 5 minutes; lift parchment paper sheets and pour contents (including liquid) into the bowl of a food process or blender, or place in a large bowl and mash with a potato masher. Process peppers, onion, garlic and tomatoes to desired consistency; serve immediately as a warm sauce, or pour sauce into a glass jar with an airtight lid and refrigerate up to 2 days; serve cold or reheat in a saucepan set over medium heat.</li>
</ol>
Servings: 4<br />
Prep Time: 15 minutes<br />
Preheat: 275 degrees F (raise to 325 degrees F after 1-1/2 hours)<br />
Bake time: 2 hours<br />
<br />
<strong>Variations</strong><br />
Add one or more during step 5:<br />
<ul>
<li>2 medium carrots, peeled and cut into rounds</li>
<li>1 leek, cleaned and cut in half</li>
<li>Any other peppers of choice, cleaned and cut in half</li>
</ul>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-53774933520105483462012-09-18T15:01:00.000-05:002016-12-30T19:22:45.297-06:00Raw Tomato Sauce<em>We planted four sweet cherry, four Roma and two purple heirloom tomato plants in this years' garden, and they have been abundant! You can only eat so many freshly-picked tomatoes!!! So what to do? I sure didn't want to remove all the skins to can them ... how about as little processing as necessary to yield a safe, delicious product? What yummy sauce could I develop simply and easily? Here is the <strong>fruit</strong> of my labor .....</em><br />
<em></em><br />
3 pounds fresh tomatoes of your choosing, preferably organic<br />
4 cloves garlic<br />
1/2 cup olive oil<br />
1/4 teaspoon red pepper flakes, or pinch of freshly-ground black pepper<br />
1/4 cup fresh Basil leaves, torn if large<br />
Coarse sea salt<br />
<ol>
<li>Wash then remove stem from tomatoes; dry by rolling rinsed fruit on paper-towel lined baking sheets.</li>
<li>Using a very sharp knife, coarsely chop tomatoes into uniform chunks; pour off liquid and chunks into a large bowl.</li>
<li>Thinly slice garlic cloves; add to tomatoes.</li>
<li>Drizzle on olive oil of choice, red pepper flakes, and torn basil leaves; mix ingredients together using a gentle folding motion.</li>
<li>Sprinkle on coarse sea salt to taste; cover bowl with a lid, a large plate or plastic wrap; set in cool place for at least 1 hour prior to serving.</li>
<li>Serve immediately, at room temperature, over cooked pasta of choice; sprinkle on more basil leaves, to taste.</li>
</ol>
Refrigerate unused sauce in an airtight container for up to 2 days. Can serve cold or warmed slightly in saucepan set over medium heat.<br />
<br />
Servings: 4 when used as a topping for cooked pastaThe Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-2389379472436070052012-09-15T17:31:00.001-05:002015-01-28T12:18:36.486-06:00Pickled Peppers<div class="WordSection1">
<div style="border-color: currentColor currentColor windowtext; border-style: none none dotted; border-width: medium medium 1pt; mso-border-bottom-alt: dotted windowtext .5pt; mso-element: para-border-div; padding: 0in 0in 1pt;">
<h1 style="margin: 0in 0in 6pt;">
<a href="http://www.blogger.com/null" name="_Toc336248736"><span style="font-family: Calibri; font-size: medium;">Pickled Peppers</span></a><o:p></o:p></h1>
</div>
<div class="AuthorsComment" style="margin: 0in 0in 12pt;">
<i><span style="font-family: Calibri;">Some like it hot - and some don't. I like this
particular recipe because it yields a mellow spicy hot sweetness that most
people tolerate and like. You can change the heat by how you process the
peppers. Leaving the ribs makes a spicier hot pepper, leaving the ribs and
seeds, well that is one hot pickled pepper!<o:p></o:p></span></i></div>
</div>
<div class="WordSection2">
<div class="IngredientList" style="margin: 0in 0in 6pt;">
<span style="font-family: Calibri;">2 cups water<o:p></o:p></span></div>
<div class="IngredientList" style="margin: 0in 0in 6pt;">
<span style="font-family: Calibri;">1 cup organic raw apple cider vinegar<o:p></o:p></span></div>
<div class="IngredientList" style="margin: 0in 0in 6pt;">
<span style="font-family: Calibri;">2 tablespoons granulated sugar of choice, such as
evaporated cane juice<o:p></o:p></span></div>
<div class="IngredientList" style="margin: 0in 0in 6pt;">
<span style="font-family: Calibri;">1 tablespoon coarse sea salt, or 1 teaspoon fine sea
salt<o:p></o:p></span></div>
<div class="IngredientList" style="margin: 0in 0in 6pt;">
<span style="font-family: Calibri;">1 red jalapeno pepper<o:p></o:p></span></div>
<div class="IngredientList" style="margin: 0in 0in 6pt;">
<span style="font-family: Calibri;">1 green jalapeno pepper<o:p></o:p></span></div>
<div class="IngredientList" style="margin: 0in 0in 6pt;">
<span style="font-family: Calibri;">1 yellow banana pepper<o:p></o:p></span></div>
</div>
<div class="method" style="margin: 0in 0in 6pt 0.25in; mso-list: l0 level1 lfo2;">
<span style="font-size: 9pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Rinse peppers then dry using a paper towel.
Place a pepper on the cutting board and cut off the stem end, turn pepper on
end and insert small paring knife into pepper cavity and gently twist to
dislodge ribs and seeds, being careful to not cut through the wall of the
pepper. Rinse pepper inside and out with cool water. Return to cutting board to
chop pepper into large rings; place peppers in 4-cup (1 quart) glass jar.<o:p></o:p></span></div>
<div class="method" style="margin: 0in 0in 6pt 0.25in; mso-list: l0 level1 lfo2;">
<span style="font-size: 9pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Add water, apple cider vinegar, sugar, and sea
salt; place on lid and shake vigorously to dissolve sugar and salt.<o:p></o:p></span></div>
<div class="method" style="margin: 0in 0in 6pt 0.25in; mso-list: l0 level1 lfo2;">
<span style="font-size: 9pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Cure peppers at room temperature for 1 hour then
refrigerate up to 2 weeks.<o:p></o:p></span></div>
<div class="bottomcomment" style="margin: 6pt 0in;">
<span style="font-family: Calibri;">Drain liquid away prior to serving, or use a slotted
spoon to remove peppers from brine then serve.<o:p></o:p></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: currentColor; mso-border-insideh: none; mso-border-insidev: none; mso-border-top-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="background-color: transparent; border-color: windowtext rgb(0, 0, 0) rgb(0, 0, 0); border-style: solid none none; border-width: 1pt 0px 0px; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 130.95pt;" valign="top" width="175"><div class="Statistics" style="margin: 0in 0in 0pt;">
<span style="font-size: x-small;"><span style="font-family: Calibri;">Yield: 4 cups (1 quart)<o:p></o:p></span></span></div>
</td>
<td style="background-color: transparent; border-color: windowtext rgb(0, 0, 0) rgb(0, 0, 0); border-style: solid none none; border-width: 1pt 0px 0px; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 130.95pt;" valign="top" width="175"><div class="Statistics" style="margin: 0in 0in 0pt;">
<span style="font-size: x-small;"><span style="font-family: Calibri;">Prep: 10 minutes<o:p></o:p></span></span></div>
</td>
<td style="background-color: transparent; border-color: windowtext rgb(0, 0, 0) rgb(0, 0, 0); border-style: solid none none; border-width: 1pt 0px 0px; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 130.95pt;" valign="top" width="175"><div class="Statistics" style="margin: 0in 0in 0pt;">
<span style="font-size: x-small;"><span style="font-family: Calibri;">Cure: 1 hour, room temp<o:p></o:p></span></span></div>
</td>
<td style="background-color: transparent; border-color: windowtext rgb(0, 0, 0) rgb(0, 0, 0); border-style: solid none none; border-width: 1pt 0px 0px; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 130.95pt;" valign="top" width="175"><div class="Statistics" style="margin: 0in 0in 0pt;">
<span style="font-size: x-small;"><span style="font-family: Calibri;">Storage: Refrigerate after 1st hour; consume within 2
weeks<o:p></o:p></span></span></div>
</td>
</tr>
</tbody></table>
The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0tag:blogger.com,1999:blog-2969169620179454173.post-47622248992855824792012-08-19T14:04:00.002-05:002012-09-24T11:05:47.558-05:00Toffee<i>Why would I bother to make toffee when it can be so easily purchased ready-made? The answer is simple - I can eat mine! I have yet to find toffee that is soy-free and dairy-free. And I really missed toffee - so here it is, drum roll please, Michelle's Toffee!</i><br />
<br />
<b>Toffee</b><br />
<br />
1 cup granulated sugar of choice, such as dark brown sugar (not stevia or "sugar" substitutes)<br />
3-1/2 tablespoons olive oil<br />
2 tablespoons water<br />
1/2 teaspoons pure vanilla extract<br />
dash of fine sea salt (less than 1/8 teaspoon)<br />
Candy thermometer<br />
<ol>
<li>In a small saucepan, stir together choice of sugar, oil and water; place pan over medium heat. Stir until mixture comes to a boil; stop stirring and place Candy thermometer inside the pan, being careful to not touch the bottom of the pan; slow boil until temperature reaches at least 240 degrees F (soft chewy toffee) and up to 320 degrees F (brittle).</li>
<li>Remove pan from heat and stir in vanilla and sea salt; pour liquid out onto parchment-covered baking sheet or large plate; quickly smooth to an even thickness (an offset spatula from Wilton is the perfect tool).</li>
<li>Set toffee aside to cool until set, about 1 hour.</li>
<li>Cut into chucks (oil knife before each cut) or crack toffee into large pieces; store in an airtight container until consumed.</li>
</ol>
<b>Chocolate-Coated Toffee</b><br />
<br />
Toffee recipe, prepared through step 2.<br />
1/4 cup vegan soy free chocolate chips (Enjoy Life)<br />
<ol>
<li>Set toffee aside to cool 5 minutes.</li>
<li>Meanwhile, grind or crush chocolate chips (us a Magic Bullet or blender, or place in plastic freezer bag and crush with a rolling pin).</li>
<li>Sprinkle an even layer of prepared chocolate chips over toffee; set aside for 5 minutes; smooth chocolate topping with offset spatula or butter knife; set aside to cool until set, about 1 hour.</li>
<li>Cut into chucks (oil knife before each cut) or crack toffee into large pieces; store in an airtight container until consumed.</li>
</ol>
<b><i>Variation</i></b><br />
Chocolate Almond - sprinkle crushed almonds over top of smoothed chocolate.The Allergen Free Cookhttp://www.blogger.com/profile/06063638188046704299noreply@blogger.com0