Category Archives: soy free

Recipe Revamping: Cardamom Citrus Bars

dairy free, gluten free, nut/peanut free, reduced refined sugar, soy free Leave a comment

“It was so nice of someone to think of us….”

The first full week in May is designated as appreciation week for teachers and nurses, and in our schools, the local PTO plans a week of nice surprises for the teaching staff. One day might be a luncheon. Another could be a day of raffles and winning prizes which have been donated. Sometimes they provide a breakfast. A few years included massage therapists coming in for 10 minute chair massage opportunities.

In the past I’ve helped to coordinate appreciation week for our schools but recently I’ve stepped down and help just by donating food for whatever special opportunities are being provided. This year, I made a couple of soups for the luncheon and signed up to bring in desserts for a special salty and sweet day the PTO planned.

Since I wasn’t sure what to make for the dessert, I asked for ideas from the staff, and someone mentioned that it would be lovely if I could make lemon bars for those with dairy, soy, gluten and nut allergies, all of which were prevalent among a number of the teachers. Since usually the bars I make are made from tofu, which was one of the allergies, I looked up a basic lemon bar recipe to revamp.

The recipes I found were all pretty much the same: To make the crust, mix 2 cups of flour, 1 cup butter, and 1/2 cup sugar, which was baked in a variety of pans sized from 8 x 8 to 7 x 11. The filling was usually 4 eggs, 2 cups sugar, 1/4 cup flour, and lemon juice which strangely ranged from 1/3 cup to 3/4.

Revamping the recipe:

For the flour: It was easy to simply substitute the flour with a gluten free flour blend. I chose King Arthur’s whole grain blend which is my current favorite since it is easy to get at the grocery store and has more protein and fiber than the other blends.

For the butter: To make the bars dairy free, I simply used Earth Balance’s soy free vegan butter.

For the sugar: The sugar was where I simply had to make some cuts. 2 1/2 cups of sugar in bars in an 8 x 8 or 7 x 11 or 9 x 9 pan is just too much sugar. I opted to use only 2 tablespoons in the crust, switching powdered sugar for the white sugar because it would combine more easily with the flour. And for the filling, I reduced the amount to 1/2 cup of white sugar and used 1/4 cup agave. As a final change, I used a 9 x 13 pan for thinner bars.

For the lemon: As a general rule, I suggest folks use fresh lemons for lemon bars. As I was looking at the recipe, I decided that I wanted to change things up a bit, so I opted to make citrus bars instead where I mixed freshly squeezed lemon and orange juice together. I also decided to add cardamom which is a spice that I like, just to further change things up a bit. Since the recipes varied greatly in amount, I cut the difference and used 1/2 cup of juice.

When I went to the school later in the day to help clean up, several staff stopped me to say how much they enjoyed the citrus bars, mostly because someone thought to make something they could eat, but also because they liked that the bars had so much less sugar but still tasted good.

Cardamom Citrus Bars

Ingredients:

2 cups gluten free flour blend (I used King Arthur’s whole grain version)

1/2 tsp cardamom

2 tbsp powdered sugar

1 cup vegan soy free butter

4 eggs

1/2 cup sugar

1/4 cup agave

1/4 cup gluten free flour of choice (I used sorghum flour)

1/4 tsp cardamom

1/2 cup freshly squeezed lemon and orange juice (I used 1/4 cup of each)

Baking Instructions:

  1. Line a 9 x 13 pan with parchment paper. Preheat the oven to 350 degrees.
  2. Mix the gluten free flour, powdered sugar and cardamom together. Using a pastry knife or two knives, cut the butter into the flour mixture until crumbly.
  3. Spread the crust mixture into the prepared pan and use your clean fingers to press the mixture evenly into the pan.
  4. Bake in the preheated oven for about 15 minutes until the crust is puffed and golden.
  5. While the crust is baking, mix together the eggs, sugar, agave, flour, cardamom, and lemon and orange juices.
  6. Pour the citrus mixture over the hot crust and spread evenly.
  7. Bake in the oven, another 15-20 minutes until the filling has solidified.
  8. Cool completely on a wire rack.
  9. Just before serving, sprinkle with powdered sugar. (Note: The bars absorb the powdered sugar, so sprinkling just before serving allows you to serve pretty bars without having to add more sugar than you ought to be eating.)

 

 

Creative Cooking: Cranberry Orange Chocolate Cupcakes

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“It’s your decision….”

Few of us like uncertainty. Not knowing what we should do in a situation, being unable to predict the outcome of a choice we make, having to wait upon someone else’s decision which will impact our lives.

My middle child has to decide by tomorrow between two colleges and whether or not to take a gap year. She continues to seek my advice, wanting in many ways that she did not have to choose herself. Unfortunately for her, she has a mother who believes it really does need to be her decision.

In our conversations recently, she has talked about her friends’ parents, all of whom are handling this life stage of their children differently. Some parents have issued ultimatums about where their children will go. Others have given no help to the process at all.

I like to think that I have been in the middle and not at either extreme. My husband and I have shared our thoughts about the strengths and weaknesses of all her choices, but have also given our daughter the freedom to think about who she is and what she thinks would be the better choices.

Being able to take the middle ground, though, is not always easy. Extremism is a simpler path in many ways. You do not need to work as hard to consider all the options and everyone else’s thoughts and feelings.

I recently sat in on a meeting where a parent coordinating a school-wide breakfast told me that if a parent had a child with food allergies, that it was up to the parent to provide food for their child. On the one hand, I understood the parent’s position. Parents who don’t have children with food allergies are not going to think about the need for providing food which is not traditionally made. On the other hand, if an event is being put on for all students by the school, then shouldn’t the folks in charge be considering all students’ needs?

Where is the middle ground?

In this case, the middle ground is that I will be providing food for the students with allergies because I am on the committee and understand such needs. This is actually a middle ground I have been in for many years for other events, and recently I made cupcakes for a staff appreciation event which are free of the major allergens and which I thought I’d share for this post. The recipe is below. Enjoy!

Cranberry Orange Chocolate Cupcakes

Ingredients:

3 cups Gluten free whole grain flour blend

2 tsp baking soda

1 tsp salt

1/2 cup Hershey Special Dark unsweetened cocoa

10 oz package Enjoy Life mini chocolate chips

2 cups finely chopped dried cranberries (I give them a whirl in my food processor to make tiny pieces.)

1 cup Agave

3/4 cup safflower oil

2 tsp vanilla extract

1 cup unsweetened orange juice

1 cup water

2 tbsp apple cider vinegar

Chocolate Ganache Ingredients:

3/4 cup vegan soy free butter

10 oz Enjoy Life chocolate chips (I use dark chocolate chips but you can use semi-sweet if you like a sweeter cupcake)

Frosting Instructions:

  1. Put the chocolate chips into a large microwave safe bowl with the vegan butter and heat for one minute. Stir. Then continue to heat for 15 seconds at a time, as needed, just until stirring melts all the chips.
  2. Put the mixture into the freezer for 10 to 30 minutes, depending on the type of bowl you opted to use. The more shallow the bowl, the faster the mixture will begin to freeze. You just want the mixture to freeze around the edges and the center to still be soft.
  3. Mix the partially frozen mixture with a Kitchen Aid or hand blender, scraping down occasionally, until light and fluffy.
  4. Set aside until needed for frosting.  Just before using re-blend to make it light and fluffy again.

Baking Instructions:

1. Preheat the oven to 350 degrees. Line 30 muffin cups with liners and set aside.

2. Mix together the flour, baking soda, salt, and unsweetened cocoa powder. Add the chocolate chips and cranberries.

3. Blend together the Agave, oil, vanilla, orange juice, and water.

4. Add the dry ingredients to the wet with the vinegar, and mix quickly just until the dry ingredients are moistened.

5. Pour into the prepared muffin tins, and bake for 15-20 minutes until the cupcakes are puffed and firm to the touch and a toothpick inserted in the center comes out clean.

6. Cool the cupcakes on wire cooling racks; then frost and enjoy!

Recipe Revamping: Flourless Chocolate Torte

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“That’s a lot of butter and chocolate….”

We had company the other night, and I wanted to make a more “special” gluten and dairy free dessert. My oldest was home for Spring break from college, and as we bounced ideas around, we thought about a flourless chocolate torte. Immediately we looked up a recipe from a well-known chef. We both had a heart attack just reading the recipe.

The recipe? 16 oz semi sweet chocolate; 2 1/2 sticks of butter; 7 eggs, separated, 1 1/2 cups sugar; 2 T. rum; 1 tsp vanilla; 1 tsp salt.

I did some research and discovered that the majority of recipes by other folks called for crazy amounts as well, but I did find that a couple of folks did use smaller amounts of chocolate, sugar and butter… not greatly decreased but less. It seemed that the difference affected the density of the torte, exactly how torte-like versus cake-like versus mousse-like one wanted the dessert to be.

In the end I decided I’d make a lot of changes, and tried two different versions. Both were delicious, but one was a more dark chocolate, cakey variety, and the other more sweet and velvety. Below are both versions.

For both, I decreased the butter as well as substituted for it, and substituted alternatives for refined white sugar (0ne recipe uses coconut sugar; the other agave and truvia). I also decreased the chocolate amounts and swapped a raspberry liquor for the rum. In neither, though, did I decrease or play with the eggs because without the flour, the eggs are essentially what makes the cake! So, my apologies for folks with egg allergies. Will work at another time on creating something similar without eggs!

Flourless Chocolate Torte

Version One: Dark Chocolate Raspberry Torte (Dark Chocolate-y and More Cake-like)

Ingredients:

8 tbsp vegan soy free butter

7 ounces dairy free bittersweet chocolate

7 eggs, separated, with yolks in a large bowl and whites in a mixer

3/4 cup coconut sugar

2 tbsp raspberry liquor (optional)

1 tsp vanilla

1/4 tsp cream of tartar

1/4 cup coconut sugar

Version Two Ingredients: Semi-Sweet Chocolate Raspberry Torte (Sweeter and More Mousse-like)

Ingredients:

8 tbsp vegan soy free butter

10 ounces dairy free semi-sweet chocolate

7 eggs, separated, with yolks in a large bowl and whites in a mixer

1/2 cup Agave

2 tbsp raspberry liquor

1 tsp vanilla

1/4 tsp cream of tartar

2 tbsp truvia

Baking Instructions:

  1. Preheat the oven to 325 degrees and take out a 10 inch springform pan. Do NOT grease the pan.
  2. Chop the chocolate into smaller pieces and put into a microwave safe bowl with the vegan butter. Microwave the butter and chips 20 seconds at a time, until the act of stirring completely melts the chips. Set aside.
  3. In the large bowl with the eggs yolks, add either the coconut sugar or the agave and beat the eggs with a wire whisk for about 5 minutes until the eggs increase in volume and are light and frothy.
  4. Slowly add the chocolate/butter mixture, stirring continually as you gradually add all of the chocolate mixture.
  5. Mix in the vanilla and raspberry liquor and set aside.
  6. Add the cream of tartar to the egg whites and begin to blend on low speed.
  7. Gradually begin to increase the speed and slowly pour in either the coconut sugar or the truvia.
  8. Beat until the egg whites increase in volume, are no longer clear but white, and when you pull the mixing paddle up, the whites make peaks.
  9.  Using a rounded spatula, gently fold the egg whites into the chocolate mixture, a little at a time, until all the egg whites are completely incorporated into the mixture.
  10. Pour the batter into springform pan and bake in the preheated oven for 35 to 40 minutes. (The second version took closer to 45-50 minutes.) The cake will have puffed and the top will look dry and no longer glossy.
  11. Remove to a wire cooling rack and allow the cake to cool.
  12. If you are eating it soon, you can run a knife around the pan and release the bottom from the springform and decorate the cake with fresh raspberries and a small sprinkling of powdered sugar.
  13. If you are not going to eat the cake within a few hours, put the cake in the refrigerator and decorate the cake with fresh raspberries before you’re ready to actually eat it.

 

 

Creative Cooking: Pumpkin Melts

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“I need to organize something….”

My middle child came downstairs yesterday and asked me if there was something she could organize for me. This may seem a rather strange request from a teenager, but for my daughter the question is one I associate with her either being stressed or wanting to procrastinate. Those are the only two times she gets into what my husband and I term her “organizing frenzy”. Given the multitude of ways a teenager could choose to deal with stress or to procrastinate, we are thankful that her method is not only harmless to herself but quite helpful to the rest of the family, and yesterday I got an organized bathroom closet out of the deal!

For me, stressing or procrastinating leads to cooking. It used to lead to cooking and eating but as middle age and extra pounds crept up on me, the emotional eating part had to go! This meant the cooking part had to be extra wonderful for dealing with the stress or giving me an excuse to procrastinate.

Right now, as a family, there is a lot of uncertainty for every single member of the family and for the family as a whole which can be quite stressful when you are someone who is type A, OCD, and control-freakish. God has been teaching me, though, not only how to wait, but all that waiting has to teach a person, which is good both for my brain and for my emotional well-being.

To help wait, though, I need something to do, and creating new recipes has become a welcome respite and oasis in the midst of the the desert of waiting. So, last week I created a cookie recipe which I had been wanting to make for a long while… pumpkin melts. I have always been disappointed by pumpkin cookies which seem to lack flavor and are dense and heavy. I wanted a pumpkin cookie reminiscent of pumpkin pie and which would literally melt in your mouth. When the children tasted these and literally said, “They taste like pumpkin pie and just dissolve in your mouth,” I knew I had hit the mark! And better yet, these cookies are gluten, dairy, nut, peanut, soy, and egg free, too!

Pumpkin Melts

Ingredients:

2 cups millet flour

1/2 cup gluten free oat flour

2 tbsp egg replacer (just measure out the powder and add to the dry ingredients; I used the Bob’s Red Mill brand)

1 tbsp baking powder

2 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

1/2 tsp salt

1 cup agave

2 cups cooked, pureed pumpkin (can use either fresh or canned)

1/4 cup unsweetened orange juice

1/2 cup safflower oil

Baking Instructions:

  1. Preheat the oven to 375 degrees and line cookie sheets with parchment paper.
  2. Mix together the flours, egg replacer, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Blend together the agave, pumpkin, orange juice, and safflower oil.
  4. Add the dry ingredients into the wet and mix until everything is well-blended.
  5. Drop the cookie dough by rounded tablespoons onto the prepared cookie sheets, leaving space in between for spreading of the cookies.
  6. Bake for 12 minutes until the cookies are puffed and golden orange and slightly stiff to the touch. (Since everyone’s measuring of a rounded tablespoon is different, you may want to check your cookies after 10 minutes, and if they are “large” rounded tablespoons, yours could take more than 12 minutes. For me, a slightly rounded tablespoon of batter took exactly 12 minutes.)
  7. Allow the cookies to cool on the cookie sheets for a couple of minutes before moving them to a wire cooling rack to completely cool. Be careful to get the spatula completely under the cookie when transferring the cookie because they will still be very soft until they cool completely.
  8. To store leftover cookies, layer them in a container with parchment paper and put them into the fridge. Because they have the pumpkin and no preservatives, they won’t last as long if left out on the counter.

 

Creative Cooking: Cinnamon Chocolate Chip Cupcakes

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“Well, it’s not actually my birthday….”

Growing up, my family did not have birthday parties because every person’s birthday was near a major holiday which made parties a bit difficult. Either life was too busy to plan a party or everyone else was too busy and unable to come. So, we developed a family tradition of going to see a movie as a family, followed by pizza and ice cream cake.

I never really thought too much about how my family celebrated birthdays until I had children and their friends began inviting them to birthday parties. It seemed that every 3 year old in preschool was having a party, and not just any party, but a big blowout party at some special location charging exorbitant amounts of money to entertain the entire preschool class for two to three hours.

Never one to follow the trends, I was not inclined to throw a big birthday bash, but I did come to see how celebrating our children’s birthdays with others, even on a small scale, could be special. Unfortunately, two of our children were born in the summer and one just before Christmas which made parties difficult. So, we began a tradition of hosting birthday parties a month or two before their actual birthdays, which confused people but allowed our children to experience the joy of marking their birth with friends.

All my thoughts about birthdays swirled together this week when a mom asked about a dilemma she had: Her young daughter did not like either chocolate or yellow cupcakes but wanted cupcakes for her birthday party. She also is allergic to eggs, wheat, soy, and dairy, and can’t eat bananas or berries for non-allergy health reasons. The mom needed a suggestion for something which would be “special” for her daughter’s party.

I had just the thing: cinnamon chocolate chip cupcakes. Chocolate chips make everything special, or at least according to my children! And cinnamon is a different but complementary flavor that is not yellow or chocolate cupcakes. And if you add cinnamon frosting, it’s a hit with everyone, children and adults alike.

Cinnamon Chocolate Chip Cupcakes

(makes 24 cupcakes)

Ingredients:

2 2/3 cup gluten free flour blend (I used a whole grain sorghum flour blend by Bob’s Red Mill for this recipe)

4 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

4 tsp egg replacer (I used Bob’s Red Mill for this recipe)

1 cup Enjoy Life mini chips

2 tbsp ground flax seed

1/2 cup “milk” (I used coconut milk for this recipe since the girl was allergic to dairy and soy but any other type will work too)

1 cup solid “fat” (I used coconut oil but a vegan soy free butter or vegan shortening will work just as well)

2 cups coconut sugar (folks can always use sugar if that is preferable)

1 cup additional “milk” (I used coconut milk for this recipe since the girl was allergic to dairy and soy but any other type will work too)

Baking Instructions:

  1. Preheat the oven to 350 degrees and line cupcake tins with paper cupcake liners.
  2. Mix the flour, baking powder, cinnamon, salt and egg replacer. Stir in the chocolate chips, and set aside.
  3. Mix the ground flax seed with the milk and set aside.
  4. Cream the coconut oil (or chosen fat) with the coconut sugar (or sugar), scraping down as needed.
  5. Add the additional milk to the thickened flax seed mixture, and add the flour and the wet ingredients to the creamed sugar mixture, alternating dry and wet in batches, blending just until all the ingredients are incorporated into one another.
  6. Divide the batter evenly among the cupcake tins.
  7. Bake for 15 minutes until the cupcakes are golden and puffed and firm to the touch.  A toothpick inserted in the center will come out with only a dry crumb or two attached.
  8. Allow the cupcakes to cool for a five minutes in the tins, and then remove them to a wire cooling rack to cool completely.
  9. Frost with favorite frosting and sprinkle with cinnamon.

Cinnamon Frosting: Cream 1/2 cup vegan butter or coconut oil or vegan shortening with 1 cup powdered sugar. Add 1/4 cup coconut cream and blend well. Mix in enough powdered sugar to make a soft frosting. (Usually another cup.) Chill the frosting in the fridge until ready to frost the cupcakes.

 

Holiday Happenings: Holiday Dried Fruit Cake

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“I just don’t understand why….”

Recently I picked up a Cooking Light magazine which had slow cooker recipes. (If you’ve followed my blog for any length of time, you know how much I love my crock pots!) To my disappointment, the recipes only proved how crazy this world is when it comes to healthy eating.

Cooking Light is a magazine which focuses on healthier eating, so can someone explain to me why their recipe for apple cider, which has a lot of natural sugars from the apples, tells you to add brown sugar?! Or why a recipe for green beans calls for sugar in the balsamic glaze when balsamic vinegar is usually used by chefs precisely for its sweetness?! Or why a pork chop recipe uses a can of Coke?! Coke!!

This is a perfect example of how the world falls into the trap of compartmentalizing. Cooking Light‘s idea of healthier eating is focusing on reducing fat and introducing more whole grains, which does add to healthier eating but it’s not the whole story. Similarly, folks who buy store bought products will find reduce fat food with higher levels of sugar or sugar free foods with higher levels of fat.

Healthy eating is about moderation in all respects. That doesn’t mean giving up all foods which might not be the best for you. It just means doing what you can to make those foods healthier for you when you do eat them.

Several weeks ago, someone asked me about fruit cake. She wanted to know if it was possible to make one without all the sugar usually in fruit cake and whether it could be made “vegan” and gluten free. Since she asked, I decided to try, and the result was actually such that a person at a recent workshop I came up to me at the end and said, “You shouldn’t call it fruit cake.”

“Why,” I asked, “it is fruit cake.”

“Yes, but I wasn’t going to try it because it said, ‘fruit cake,’ but I did and it’s so good.”

And it is good. For folks who like fruit cake or for folks who would like to try a vegan, gluten free, reduced sugar fruit cake, the recipe follows below. This version has no added white refined sugar because the fruit and peel mix has more than enough! It does use natural sugars from bananas and other dried fruit to give it a sweetness which is just enough but not overpowering. In addition, I chose some higher fiber and protein flour to add to its nutritional heft to help counter some of those natural sugars, and I reduced the fat to just 1/2 cup and used a healthier plant based oil at that.

Holiday Dried Fruit Cake

Ingredients:

1 1/2 cups ripe, mashed bananas

1/2 cup avocado oil

3 tbsp ground flax seed mixed with 6 tbsp of water

16 oz pkg of Paradise Old English Fruit and Peel mix

1/2 cup currants

3/4 cup dried chopped dates

2 cups boiling water

2 cups gluten free flour blend (I used King Arthur’s whole grain version)

1 cup gluten free oat flour

2 tbsp Hershey’s Special Dark unsweetened cocoa powder

1 tbsp ground cinnamon

1 tsp baking soda

1 tbsp apple cider vinegar

Baking Instructions:

  1. Preheat the oven to 350 degrees and line eight 4 x 6 pans with parchment paper so you have wings on all four sides to pull the breads out at the end.
  2. In a large bowl mix the mashed bananas and oil.
  3. In a small bowl mix the ground flax seed and water.
  4. In a medium bowl mix the Old English mix, currants, dates, and boiling water.
  5. In another medium bowl, mix the gluten free flour, oat flour, cocoa powder, cinnamon, and baking soda.
  6. To the large bowl with the bananas and oil, add the flax seed mix, the dried fruit mix and the dry ingredients, along with the vinegar, and blend really well until everything is moist and incorporated.
  7. Divide the batter evenly among the eight pans and put them onto a cookie sheet large enough to hold all eight pans.
  8. Slide the cookie sheet into the oven and bake the breads for 20 minutes. Then turn them around and bake for another 20 minutes. When the breads are done they’ll be slightly puffed and a toothpick inserted in the center will come out clean.
  9. Remove the breads to a cooling rack by pulling them out of the pans by the wings you created.
  10. Let the breads cool for about 15 minutes before removing the parchment paper and allowing them to cool completely on the wire racks.
  11. The breads can be stored by wrapping them well in plastic wrap and putting them in the fridge. They also freeze well if you then wrap them again in aluminum foil and put them into the freezer.

Holiday Happenings: Chocolate Mousse and Chocolate Pudding Pies

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“Well, I prefer chocolate….”

Thanksgiving is just around the corner, and that means pies. If your family is like ours, everyone has a different favorite. My husband prefers apple pies. My son and mom like pumpkin. My dad wishes folks would go back to making traditional minced meat pies. I enjoy experimenting and making pies like pear-cranberry or sweet potato. My oldest will eat any pie. For my younger daughter, however, who is a chocoholic, there’s nothing like a chocolate pie.

For folks who are in agreement with her, there are two different ways that I make a chocolate pie, one version uses my dark chocolate mousse recipe which is made with tofu. The other adapts a chocolate pudding recipe because some folks are allergic to soy.

For both I make a chocolate cookie crumb crust. Often I make my own chocolate cookies but when I’m pressed for time I like to use Enjoy Life’s chocolate or chocolate mint cookies because they are free of 12 of the major food allergies.  Most recipes call for 1 1/2 cup to 2 cups of crumbs mixed with 1/3 cup to 1/2 cup butter.  Since I tend to use a 10 inch pie pan, I process enough chocolate cookies to make 2 cups of crumbs but I have found that 2 tbsp of a fat is all you really need. So, choose a plant based oil or melted vegan butter or coconut oil and mix it well with the crumbs. Press the crumbs into your pan to cover the bottom and all the way up the side. Then you can choose to either bake the crust in a preheated 325 degree oven for 10 to 15 minutes to set the crust or you can simply freeze it for half an hour which will also set it.

To make the first version of the chocolate filling, you make the dark chocolate mousse recipe and then sprinkle two teaspoons of unflavored gelatin or agar powder or Vegan Jel over 2 tbsp of cold water. Let it sit for a couple of minutes to soften, then dissolve with 2 tbsp of hot water. Mix well into the mousse and then pour the mousse filling into your prepared pan and put it in the fridge for several hours to set.

To make the second version of the chocolate filling, you make the dark chocolate pudding recipe with whatever “milk” suits your allergy need, only before you thicken the pudding, add 1/4 to 1/2 cup of dark chocolate or mini chocolate chips and stir until they’re melted to make for a richer-tasting pudding and increase the cornstarch to 4 to 5 tbsp to make a thicker pudding. Then pour the pudding into the prepared cookie crust, cover with plastic wrap to prevent a skin from forming, and put into the fridge for several hours to set.

You can leave the pies as they are, or to make them prettier, you can sprinkle chopped dark chocolate over the top. Then enjoy!

 

Autumn Appetites: Fruit Butter Muffins

dairy free, egg free, gluten free, nut/peanut free, reduced refined sugar, soy free 2 Comments

“But it doesn’t look like butter….”

When my oldest was in preschool, I asked if she wanted to try apple butter on her toast, and when I placed it on the table, I could tell by her face that she was confused. “But it doesn’t look like butter,” she said.

For folks who haven’t enjoyed the taste of a fruit or vegetable butter, it’s basically a spread like jam or jelly, only with a softer, more paste-like consistency, and it is extremely easy to make your own, especially if you own a crock pot. You simply slowly cook the fruit for a long time so that it breaks down completely. And homemade fruit or vegetable butters are very allergy friendly because you control what goes into the recipe.

Folks who have been reading my posts for a while know that I like recipes which require little work, and making fruit or vegetable butter in the crock pot fits the bill perfectly. And this time of year, when I’m looking for a myriad of ways to use apples and pumpkin, making them into “butters” is ideal, though fruit and vegetable butters can be made with just about any fruit or vegetable… apples, plums, pumpkins, squash, peaches, mangoes, strawberries, turnips, cherries….

You simply chop the fruit or vegetable into pieces which you place into your crockpot. For fruit like apples, pears, plums, etc… I don’t even peel the fruit. I simply core and slice, because the nutrients are in the skins, and you’re cooking the fruit for so long that the skins break down. Vegetables with hard rinds like pumpkin and squash, though, you’ll want to peel.

Once the fruit or vegetables are in the crock pot, you can decide if you want to make the butter plain or spice it up. Adding spices like cinnamon, nutmeg, ginger, coriander, cloves, etc…, or flavors like lemon or vanilla or orange peel, etc… adds dimension to the flavor. For folks who want a sweeter butter, you can add some agave or truvia or coconut sugar (or sugar if you use it). Unless my fruit is very tart, however, I don’t add any sweetener.

Then you just turn your crock pot to low and let the fruit break down over a long period of time. How long will depend on the amount you’re making and the thickness of your fruit or vegetable, anywhere from 6 to 12 hours. You want to cook the fruit or vegetables long enough that the consistency is very thick, way past applesauce consistency. Some folks recommend propping the top of your crock pot lid to help with evaporation. I’ve never done that and haven’t had any problems with the fruit being too watery, but you can choose which way you’d like to try.

Once your fruit or vegetables are completely cooked down, you can cool them and have a chunky butter or you can puree the fruit or vegetables with a food process or blender into a smoother butter. Your choice. The butters will keep well in the fridge for a couple of weeks, or you can freeze them for several months. If you want to extend the life of the fruit butter in the fridge, you can add sugar and lemon juice which help to preserve the fruit and keep mold from growing. And of course, you can always can the butters if you are one the type to can, which I am not. *grin*

Fruit butters can be used in place of butter and jams on toasts, muffins and scones. It can be used in place of applesauce in recipes. It can be used to thicken sauces. It can be added to cookies and pies for a richer flavor. The list is endless. For myself, I like to make muffins with the butters, and below I’ve pasted in recipe that is one of my favorite creations. I have used apple butter, pumpkin butter, winter squash butter, and strawberry butter so far, and I can’t wait to try some others!

Fruit Butter Muffins 

Ingredients:

8 ounces of chopped dried fruit, your choice

1 cup gluten free instant oats

1 1/2 cup boiling water

2 tbsp ground golden flaxseed

6 tbsp water

3 cups gluten free flour blend (I like to use a garbanzo bean, sorghum, and oat flour blend)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

3/4 cup plant base oil (extra light olive, safflower, avocado, etc…)

1/2 cup fruit or vegetable butter

2 tbsp apple cider vinegar

Baking Instructions:

1. Preheat the oven to 350 degrees and line 24 muffin cups with cupcake liners or grease them so the muffins won’t stick to your pan.

2. Mix the chopped dried fruit with the oats in a bowl, and pour the boiling water over them, pushing the dates and oats down into the water so they are covered. Let sit.

3. Whisk together the ground flax seed with the water, and set aside.

4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

5. Mix the oil with the fruit butter, oatmeal mixture, and the flax meal mixture.

6. Make a hole in the center of the dry ingredients and pour in the wet ingredients along with the apple cider vinegar. Mix up quickly just until the dry ingredients are moist.

7. Evenly scoop the muffin batter among the 24 muffin cups and bake for 15 minutes or until the cupcakes are golden and puffed and a toothpick inserted in the center comes out clean.

8. Remove the muffins to a wire rack and cool completely. These keep well in a tightly covered tupperware container.

Autumn Appetites: Apples and Pumpkins

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“Change is bad….”

My youngest went trick or treating for the first time without his parents last night. He had fun with his middle school friends, trick or treating as a group, eating pizza at the Halloween party, playing games in the dark. He laughed and played and enjoyed himself. Then… he came home and cried because he realized the Halloween traditions of his last twelve years didn’t happen because he had gone out with his friends instead of with his parents. And as is typical with children on the autism spectrum, he made this blanket pronouncement: “Change is bad!”

Change is bad. How often do we feel and think that? Even as adults whose life experiences have taught us that change can be good, we can feel uncertainty and anxiety creep up on us when something in life changes. Often, the change has to prove its goodness as opposed to us believing its potential good from the onset.

As you can imagine, I took the time last night to speak to my son about the many changes he has had in his life which were good and pointed out that last night’s change enabled him to have a really good time with his friends which he wouldn’t have had if he hadn’t “changed” by growing and becoming a middle schooler who wanted to hang out with his friends instead of his parents. He, of course, remained skeptical, but I trust that, as with my older two, someday my words will resound as reasonable and not gobblygook.

For those of with food allergies that appear later in life, change can definitely seem bad. Suddenly, the foods we’ve loved, we can no longer eat, and we now have to learn a whole new way of eating which includes new foods, new ways of shopping, and creating new recipes. It can feel overwhelming and just plain bad sometimes. Trust me, I know! The last few months of accidents, family health issues, and two too many deaths have created food comfort cravings, and what I wouldn’t have given to be able to eat one of my son’s Reese’s peanut butter cups last night!

On the other hand, though, developing food allergies later in life has expanded my repertoire of new food experiences, new recipes, and new opportunities for being creative, to do a different type of work, for establishing new networks and relationships, and to add support to community life. The good outweighs the bad.

Autumn presents a similar tension for folks… the changing colder weather means heavier clothes, shorter, darker days, and the coming of snow-storm filled, winter months. It also brings Halloween, Thanksgiving, Hannukah, Kwanzaa, and Christmas, though, and wonderful foods like apples, pumpkins, kale, winter squash, and opportunities for eating those more cold weather foods like stews and holiday foods like tortes and pies.

This week, we had apples and pumpkins from neighbors’ gardens as well as our own to use up, so I decided to “change” what I usually make with apples and pumpkins (apple crisp and pumpkin pie) in favor of trying something new and different. So, I made an apple brownie, which is different from a chocolate brownie but tasty nonetheless, and a pumpkin gingerbread trifle because I had leftover gingerbread muffins from a workshop. Both treats were thoroughly enjoyed by the folks who benefited from my willingness to think that change could be a good thing!

Apple Brownies

Ingredients:

2 cups gluten free flour blend (I used King Arthur’s whole grain version)

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup vegan butter, melted

2 cups coconut sugar

eggs equal to 1/2 cup (2 or three, depending on the size of your eggs)

3 large apples, peeled, cored, and diced into thin slivers

Baking Instructions:

  1. Preheat the oven to 350 degrees and line a 9 x 13 pan with parchment paper.
  2. Mix together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. Mix together the melted vegan butter, sugar and eggs.
  4. Stir the chopped apples into the dry ingredients, and then add the wet ingredients, mixing well until everything is moistened and incorporated.
  5. Spread the mixture into the lined pan and bake for about 30 minutes. The brownies will be puffed but will settle when it cools.

Pumpkin Gingerbread Trifle

Ingredients:

two cups pureed, cooked pumpkin

24 oz unsweetened plain or vanilla flavored coconut yogurt

2 tsp cinnamon

1 tsp nutmeg

2 tbsp agave

container So Delicious dairy free coconut whipped cream

cut up pieces of gingerbread cupcakes Gingerbread Cupcakes

Assembling Instructions:

  1. Mix the pumpkin, coconut yogurt, cinnamon, nutmeg, and agave together in a bowl and set aside.
  2. Thaw the coconut whipped cream as instructed.
  3. In a deep round dish, layer according to the following: a thin layer of the pumpkin mixture, a layer of cut up gingerbread, a layer of the pumpkin mixture, a layer of half of the whipped cream, a layer of gingerbread, a layer of the pumpkin mixture, a last layer of gingerbread, last layer of the pumpkin mixture, and a layer of the second half of the whipped cream.
  4. Store in the fridge until ready to eat.

Hashing it Out: Veggie Hash

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“You seem to like to take the easy way….”

Folks who have been following this blog know that every once and a while I branch out of baking to post “how-to’s” about food other than baked goods. Usually that is because someone asks me a question which I think others might like to know the answer to as well. This week someone read a couple of posts of mine and asked an interesting question about hash.

If you are not familiar with hash (or know it only as the shorten form of hashish, a stronger form of marijuana), hash is a dish that began as a way of stretching meat during times of scarcity. You take leftover meat, dice it up, and add diced potatoes (because potatoes were filling and cheap) and anything else you can dice to make the dish more satisfying. Almost every country has its version of hash, which comes from a French word meaning “to chop”.

Over the centuries, the versions of hash recipes which exist has exponentially grown with every type of meat or poultry and potatoes variations being explored. In more recent years, folks started adding vegetables and tofu and legumes to make the hash more “healthy” and edible by non-meat eaters. This week, someone asked me, though, “The recipes for hash seemed to require so much work! All that cutting and chopping. You seem to like to take the easy way. How would you make hash quick and easy?”

I just had to laugh. Someone who knows how lazy a cook I am! School nights are always a rush at dinner time because of the children’s activities or my and my husband’s meetings, so yes, I do find ways to make meals quick and easy. Folks who have read other posts know that I love my crock pots, and many days of the week, meals are crock pot dinners which were assembled in the morning and ready to eat at dinner time. When that is not possible, though, then something like hash for dinner is perfect as long as you have ready-made items on hand.

For quick and easy hash, I keep diced potatoes in the fridge. Simply Potatoes is the brand I usually purchase at the store because it stores well in the fridge. Because we usually make a vegetarian version, I also stock the freezer with frozen, chopped kale or swiss chard or collard greens or spinach, and I keep cans of no salt and no sugar added petite diced tomatoes in the pantry. In the spice cabinet I have freeze-dried fresh herbs, onion powder and pepper, and in the fridge, I keep diced garlic. All this is all one needs to make a quick and easy vegetable hash. Should you want a meat version, then make the hash on a night when you have leftover meat or poultry from another meal which you can just add near the end of the cooking time. When I make hash, I can have dinner on the table in less than 30 minutes.

Vegetable Hash

Ingredients:

Olive oil

two 20 oz packages of Simply Potatoes with Onions (or another brand)

one 20 oz package frozen, chopped kale, collard greens, swiss chard or spinach

one 29 oz can of no salt, no sugar added petite diced tomatoes

Freeze dried or fresh Herbs (oregano, basil, thyme, dill, rosemary, marjoram, etc…; if you use dried herbs, you should add them with the potatoes so that the flavors have time to meld)

Black pepper

Onion powder

minced garlic

Optional: add leftover chopped meat or poultry or rinsed, canned beans or tofu

Optional (which is how we eat it): Serve the hash with a cooked egg atop of it

Cooking Instructions:

  1. In a large, shallow pan, on the stove top, put just enough olive oil to lightly coat the bottom of the pan. Add the diced potatoes and cook the potatoes until they are browned on all sides. To brown potatoes well, you need to let them just sit and cook. They will stick to the pan, but that’s what you want. That is how the crispy coating is formed. Just use your spatula to unstick the potatoes and turn them. Any browned crusty pieces which stick to the bottom of the pan will come up later when you add the greens and tomatoes.
  2. After the potatoes have browned, add the frozen chopped greens and cook through, stirring frequently, until the  greens have thawed.
  3. Drain the canned tomatoes and add the tomatoes without the juice to the pan, along with herbs of choice, black pepper, onion powder and minced garlic, all to your taste liking. (I don’t add salt because the store bought potatoes have more than enough salt in them for the entire dish, but if you like things saltier, that’s your call.) Mix well and let the hash simmer, stirring every once and a while, for about five minutes until the browned crusty pieces have come off the bottom of the pan and mixed in with the hash.
  4. If adding the meat, do so now and cook just until everything is thoroughly warm.
  5. If eating as a vegetarian dish, serve as is. If eating it as we do, fry eggs hard or over-medium and place one on top of each serving of hash.
  6. Enjoy!

 

 

Creative Cooking: Dried Plum Muffins

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“It’s the bacon song….”

Last night we discovered that our fridge is not working as it ought. Specifically, the refrigerator part (but not the freezer) is not staying as cold as it needs to be to keep meat from being spoiled, and when I went to start dinner, I learned that the ground turkey I had bought had gone bad. Since it was close to dinner time, I opted to do what I usually do in a crunch… we had breakfast for dinner.

The children love when we have breakfast for dinner. Pancakes, waffles, sausages, bacon, eggs… these are some of their favorite foods. Given what we had in the pantry and the freezer, last night ended up being pumpkin pancakes and turkey bacon with salad as our veggies. This, of course, meant there were pancakes and bacon available for the children to eat again this morning for breakfast.

When our son went to get bacon to eat, he began to sing. It turned out it was the “bacon song” he was making up and singing. When we laughed, he switched to the “apple doesn’t fall far from the tree” and reminded my husband and me that we do strange things all the time!

In fact, I was just accused of oddness last week when I made dried plum muffins. Someone thought it weird that I would even use dried plums. Another wondered why I did not call them prunes. I explained that dried plums have a lot of fiber, potassium, good vitamins like K, A and B, and are naturally sweet so you don’t need to add sugar. The reason I call them dried plums is because that is what prunes are, and I find people react oddly when you say you’ve made something with prunes. Of course, I discovered that dried plum muffins received the same reaction, so it may not be the name!

The fact, though, is that the muffins I made are healthier muffins with rolled oats and flax seed and garbanzo bean flour, so in addition to having no sugar, they are higher in fiber and protein. The version below have mini chocolate chips because I was making them for a children’s party, but you can omit the chocolate chips and then serve them as a breakfast muffin!

Dried Plum Muffins

Ingredients:

7 ounces of pitted, chopped dried plums (prunes)

1 cup gluten free rolled whole oats

1 1/2 cup boiling water

2 tbsp ground golden flaxseed

6 tbsp water

1 cup gluten free oat flour

1 cup garbanzo bean flour

1/3 cup potato starch

2/3 cup arrowroot starch

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 cup Enjoy Life mini chocolate chips

1 cup mashed, ripe bananas

1/2 cup safflower oil

1/2 cup water

2 tbsp apple cider vinegar

Baking Instructions:

1. Preheat the oven to 350 degrees and line 24 muffin cups with cupcake liners or grease them so the muffins won’t stick to your pan.

2. Mix the chopped dried plums with the oats in a bowl, and pour the boiling water over them, pushing the dried plums and oats down into the water so they are covered. Let sit.

4. Whisk together the ground flaxseed with the water, and set aside.

5. Whisk together the oat flour, garbanzo bean flour, potato starch, arrowroot starch, baking powder, baking soda, salt, cinnamon, and nutmeg.  Stir in the chocolate chips and set aside.

6. Mash the bananas and mix with the oil and the dried plums and oatmeal mixture and the flaxseed mixture.

7. Make a hole in the center of the dry ingredients and pour in the wet ingredients along with the apple cider vinegar. Mix up quickly just until the dry ingredients are moist.

8. Evenly scoop the muffin batter among the 24 muffin cups and bake for 15 minutes or until the cupcakes are golden and puffed and a toothpick inserted in the center comes out clean.

9. Remove the muffins to a wire rack and cool completely.  These keep well in a tightly covered tupper ware container.

Autumn Appetites: Pumpkin Bundt Cake

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“But I really don’t have anything to complain about, though….”

I ran into a friend today who asked how I and the family were doing. Because he was a friend, I felt comfortable telling him about the emotional roller coaster the family has been on since May with two children being in car accidents, my husband’s father dying, trying to figure out what caused a seizure for my middle child, our oldest in angst about what to do next year after her senior year of college, our youngest camping in our bedroom since May, suddenly not wanting to sleep alone, health issues I have been having, a cousin’s wife struggling with a recurrence of cancer, and the transition to another full school year of responsibilities for both my husband and myself.

After briefing him on all that, he asked how in the world we were holding up, and I told him that we were actually doing okay because we continually and daily reminded ourselves about the many things we have to be grateful for in comparison to other things happening in the world. We aren’t living in any of the places which have been devastated by the recent onslaught of hurricanes. All our children are alive and well physically. We have jobs, a home, provisions. Our friends and family are numerous and great supports to us. My husband’s mom is not alone as she copes with the death of my father-in-law. My own parents are holding their own despite setbacks here and there.

Our gratitude list can go on and on, and some days we just sit and speak that list as a way of thanksgiving for all we do have, even in the midst of these more emotionally taxing times. For us, it really is the only way to live when life gets tougher than we’d like.

Sometimes, food allergies and health issues can be taxing and make us weary, too. We wish we didn’t have to eat a certain way. We miss and crave foods we used to be able to eat. We are frustrated by the time and energy and costs it takes to eat non-traditionally. We don’t like being the odd people out. We want to complain. We want to shake our fists at the universe.

I felt this the other day when the only options for food at a church gathering were ones I couldn’t eat, despite the number of times I have tried to make the church aware of just how many people with food allergies attend the church.

In these situations, though, I once again find myself thinking about the ways I am blessed. For those of us with food issues, we live currently in a time when options for alternative foods exist. Many of us also live in countries where we have access to nontraditional ingredients and food. More and more restaurants are offering options to meet dietary needs. Blogs and cookbooks are focusing on our health issues. Schools and hospitals are enacting changes to better help care for folks with allergies. Stores like BJs and Costco are selling nontraditional ingredients for cheaper. Those of us with food issues provide an opportunity for others to learn and to show compassion and understanding. Those of us with food issues have an opportunity to practice compassion and understanding when folks don’t learn and show compassion.

Again, the list of things to be grateful for about food issues can go on and on, if we truly consider them.

The other day, I was grateful for pumpkin. Pureed pumpkin is awesome for food issues because it is a healthy, vitamin-filled vegetable which can be used as a substitute for eggs as well as fats. Plus its orange hue makes food pretty, and it tastes yummy.

So, I decided I would make three pumpkin bundt cakes for some upcoming weekend events. For one, we ate the cake topped with an apple compote I made in the crockpot as a snack. For the other, folks put vanilla ice cream on top for a dessert. For the third, people just ate it as is for breakfast.

Pumpkin Bundt Cake

Ingredients:

1 1/2 cup mashed ripe bananas

2 cups cooked, pureed pumpkin

3 eggs

3/4 cup extra light olive oil

1 tbsp minced ginger paste

1 cup agave

3 cups gluten free flour blend (I used King Arthur’s whole grain blend)

2 1/2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp apple cider vinegar

Baking Instructions:

  1. Preheat the oven to 350 degrees. Grease a bundt pan with vegan butter and coat with golden ground flaxseed.
  2. Blend together the bananas, pumpkin, eggs, oil ginger paste and agave. Set aside.
  3. Mix together the flour, baking soda, salt, cinnamon and nutmeg.
  4. Add the dry ingredients to the wet, along with the apple cider vinegar, and mix quickly just until the dry ingredients are moistened and incorporated.
  5. Evenly spread the batter into the prepare bundt pan.
  6. Bake for 50 to 60 minutes until the cake is puffed, golden and a toothpick inserted comes out with only a few crumbs sticking to it.
  7. Cool in the bundt pan on a wiring cooling rack for at 15 to 25 minutes. Turn the cake upside down onto the wire cooling rack, removing the pan, and allowing the cake to cool completely.