French Toast

Ingredients and directions are taken from the "Cook It Allergy Free" blog with some alterations.

Ingredients:
3 ripe bananas
1 Cup of dairy free milk
2 tsp cinnamon
1 Tbsp vanilla
2 Tbsp flax meal
6-8 slices of bread
2 Tbsp Oil or butter for skillet (skillet must be greased in between batches)

Directions:
1.  Blend bananas, milk, cinnamon, vanilla, and flax, in blender
2.  Gently dip bread slices into the mix, coating both sides well.
3.  Fry in oil until golden brown, about 2-3 minutes per side.
4. Serve with maple syrup and fresh fruit

Orange You Happy Carrots

1 lb. peeled baby carrots

1/2 c. orange juice

2 tbs. honey

2 tbs. golden raisins

1 tsp. finely shredded orange peel

1. In a large, deep skillet, bring 4 cups water to a boil. Add carrots, return to boiling. Reduce heat; cover and cook for 5-10 min or until tender. Drain and return to pan.

2. Stir in orange juice, honey, and raisins. Bring to a boil; reduce heat. Simmer uncovered for 5-8 min or until liquid is syrupy and carrots are glazed. Serve topped with orange peel.

Oatmeal & Apple Bars

1 medium apple chopped

1/2 c. Benecol margarine

1/4 c. brown sugar

1/4 c. granulated sugar

1/2 tsp. vanilla extract

1/4 cup applesauce

1 c. all purpose flour

1/2 tsp. baking powder

1/4 tsp salt

1-1/2 c quick cooking oats

Heat oven to 350F. Lightly spray cookie sheet with vegetable pan spray. In a large bowl, cream butter with both sugars. Add vanilla and applesauce; blend well. Stir in flour, baking powder, salt, and oats; mix well. Stir in apples. Spray a 1 oz. cookie scoop or tablespoon with vegetable pan spray and drop dough on prepared pans. Bake 15-18 minutes or until edges are light golden brown.

Makes: 2 dozen cookies

******

A note from the person who originally posted this: I used this recipe, but added some cinnamon. I then baked it in an 8x8 baking dish for double the time. Cut into bars and wrapped each individually. Made for soft, chewy bars that tasted divine! Works great for snacks. Next time I'll decrease the sugar a bit (it's rather sweet) and bake in a slightly larger pan though the recipe does work great as is.

Oatmeal Cookies

(Allrecipes.com)

1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup apple sauce
1 cup all purpose flour
1 tsp baking powder (I used 1/2 powder, 1/2 soda)
1/2 tsp salt
1/2 tsp cinnamon
1 cup rolled oats
1/2 cup raisins
1/2 chopped walnuts (optional but are a good add)

- Preheat oven to 350*. Grease cookie sheet
- In a medium bowl stir together brown sugar, white sugar and apple sauce. Sift together the flour, baking soda, salt and cinnamon; stir into the apple sauce mixture. Add the rolled oats, raisins, walnuts.
- Drop by teaspoons. I prefer the mini ice cream scooper. They don't flatten out while baking so you might want to flatten them a bit if you want.
- Bake for 10 min

* These are really good "healthy" cookies even for those of us who CAN eat eggs and dairy! I can't get enough of them!!

Substitutions

Milk:
Soy milk, rice milk, coconut milk, almond milk
Butter:
Benecol spread, Earth Balance (non-dairy) buttery spread, Fleischmann's Unsalted Margarine
1 Egg:
1/4 cup applesauce, Ener-G egg replacer
Nuts (Approved for Kenzie):
Almonds, walnuts, sunflower seeds

Stats as of 3/2/2011

Scale: 

0 - Absent/Undetectable

1 - Low Level

2 - Moderate Level

3 - High Level 

4-6 - Very High Level


Blood work results from initial testing on 3/2/2011:
Milk/Dairy: 3

Egg White: 3

Peanut: 2

Dog Dander: 3


We are very anxious to test again around her 2nd birthday!

Ham & Cheese Crescent Rolls

- Pillsbury Crescent Rolls
- Vegan cheese (the Vegan brand soy cheese melts well)
- 1 slice of lunch meat (turkey or ham, check labels for cross contamination)


Lay the meat on the dough, then cheese in strips, fold meat over the cheese and roll up.
Bake at 375* for 10-12 min until golden.

Tortilla Roll-Ups

Turkey Avocado
- Wheat or flour tortilla (check labels, most are allergy free)
- Avocado mashed
- Turkey (check labels, watch for cross contamination with shared equipment)

Refried Beans
- Wheat or flour tortilla
- Refried beans or refried black beans
- Vegan cheese (optional)

Hummus
- Wheat or flour tortilla
- Hummus - any flavor

Sun Butter Muddy Buddies

1- 10 oz. bag Enjoy Life Semi-Sweet Chocolate Mini Chips
1/2 cup Sunbutter sunflower seed butter (smooth or crunchy)
1/2 cup dairy-free alternative butter
6 cups Rice Chex
2 cups powdered sugar

directions:
Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 ½ minutes. Stir after 1 minute.
In a large mixing bowl, pour melted mixture over cereal and mix until coated.
Put powdered sugar in large ziploc or paper bag and add cereal mix. Shake until coated.
Place on cookie sheet to dry. Then, enjoy!

Cut-Out Cookies

1/2 cup dairy-free margarine (I use Earth's Balance)
1/2 cup shortening (I use Crisco)
2/3 cup sugar
1 tsp salt
1 tsp vanilla
1/2 cup applesauce
2 1/2 cup flour

1. Mix all ingredients except flour together.
2.  Slowly add flour.
3. Once mixed well, then wrap in cling wrap.  Refrigerate for a couple hours.
4.  Roll out dough and use cookie cutters to cut out shapes.
5. Bake at 375 degrees for 10 minutes.


Dairy-Free Frosting
1 Tbsp melted dairy-free margarine (I use Earth's Balance)
1 tsp vanilla
2 Tbsp shortening (I use Crisco)
2 tsp vanilla soy milk
1 cup powdered sugar

1. Mix wet ingredients (all but powdered sugar) in mixer.  I like to use my Kitchenaid Mixer.
2. Slowly add powdered sugar.
3. Mix for 5 minutes on medium speed.

Banana Ice Cream

• Slice bananas as thin as you can, and put small portions (1-2 bananas into zip lock bags).
• Freeze bananas overnight. 
• Put frozen portions into food processor.
• Process until creamy.

Banana Oatmeal Smoothie

• 2   whole Chiquita Bananas (best with brown flecks on peel)
• 2   cups Ice
• 1/3   cup Yogurt - preferably Greek yogurt flavored with honey
• 1/2   cup Cooked oatmeal
• 1/3   cup Almonds

French Toast

• 2-3 ripe bananas
• 3/4 cup soy milk
• 1 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (optional)
• 1 teaspoon vanilla
• bread, any kind is fine
• vegan margarine

Preparation:

Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown. Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

Banana Nut Muffins

• 3 very ripe bananas
• 1/4 cup oil or vegan margarine, softened
• 1 cup sugar
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chopped walnuts (optional)

Preparation:

Pre-heat oven to 360 degrees. In a large bowl, mash the bananas with a fork till soft. Add the oil or vegan margarine and sugar and cream together.
In a separate bowl, combine together the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine.
Grease or line a muffin pan, and fill each muffin about 2/3 full with batter. Bake for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.


** Kenzie isn't allergic to walnuts so I add them in **

Rice Balls

1 c rice
1 ¼ c rice milk (soy/water is ok)
¼ c rice cheese (daiya)
(if I don’t use cheese, I use almond butter)
¼ c steamed and pureed veggies
1 t agave nectar
½ t cinnamon
1 c Crushed cereal or breadcrumbs (I use rice crisps or cheerios)


Cook the rice in rice milk (or water)
Stir in rice cheese (or almond butter)
Stir in veggies. I use carrots and broccoli. They should be as dry as possible.
Stir in agave nectar and cinnamon
Add ½ c crushed cereal (I use rice krispies) to the mix
Mix all together
Make small balls out of the mix
Roll the ball in the remainder of the crushed cereal.
Bake for 7 to 10 minutes

Almond Butter Cookies

1 1/2 C flour
1 C Almond butter
1/4 C oil
1/4 C sugar
1 t vanilla
1 plain "so delicious" yogurt
"enjoy life" Chocolate chips


In a stand mixer, add all ingredients and mix on low for two to four minutes.
Use an small ice cream scooper and place on an ungreased cookie sheet
Bake at 350° for 12 to 14 minutes

Blueberry Muffins

1 1/2 Cup flour
1/2 Cup sugar
1 tsp salt
1 Tbsp baking powder
3/4 Cup milk (I use oats because it's thicker)
1/4 Cup oil
1 Cup frozen blueberries


In a bowl, mix flour, sugar, salt, baking powder.   Mix in milk and oil.  Fold in blueberries. 
350 degrees for 25 minutes

Crepes

2 Ener-g Egg replacers
1 Cup of Flour
1 1/2 Cup of milk (I use Oats)
1 Tbsp Oil
Beat together and make like pancakes but much thinner. 


* Smear Sun/Almond butter & Jelly and roll up

Rice Crispy Treats

Chewy Sun Butter, Oats, Dried Cherry & Honey Rice Crispy Treats:
(savoringthethyme.com)

¼ cup all natural honey
¼ cup creamy sunflower butter
2 cup crispy rice cereal (brown rice is a healthier option if you can find it)
¼ cup old-fashioned rolled oats
¼ cup dried cherries, finely chopped
cooking spray

Directions
1. Combine the sunflower seed butter and honey in a small bowl, mix well and then microwave for 30 seconds at 50% power. If the mixture is not melted, repeat for another 20 seconds
2. Add the rice cereal to the sunflower seed butter honey mixture and stir to combine. Fold in the cranberries and oats and gently mix.
3. Press the mixture into a small pan that has been lightly sprayed with cooking spray. Spread the mixture evenly and then place in the refrigerator to chill for 30 – 40 minutes. Cut into squares and listen for the ‘Thank You’s'!

Chewy Chocolate Rice Krispy Treats

2 T butter (I use milk/soy free earths best butter)
3 C marshmallows
1/2 C enjoy life chocolate chips
1 C Sun butter / Almond butter / Peanut butter
5 to 6 C Rice Krispy cereal (gluten free option)

Prep: Use a 9x9 dish or 12x10 dish. Depending how thick I want them to be.  Put paper on bottom, covering all sides.
Prep: In a LARGE mixing bowl, add 5 cups of rice krispies and set aside.
Cook: In a large pan, melt butter.  Add marshmallows and chocolate chips and stir for a little bit until it starts to melt. Add sun butter/ almond butter/ peanut butter.  Stir until completely combined and marshmallows are stringy.
Combine: Add the marshmallow mixture into the rice krispies bowl and mix together for a minute until all combined (you may need to use your hands).  Add more rice krispies if needed but i like to keep it on the chewy side so I usually use only 5 cups.
Combine: Add the mixture to the dish and with a fork or hand press down on the mixture until it's evenly distributed. Don't forget the edges.  Cover the top with more wax paper.
Place in fridge for about an hour (or overnight) so it sets.

Cake Frosting

Dairy-Free Frosting
(from The Food Allergy Mama's Baking Book)

1 cup dairy-free margarine (Rec: Earth's Best at room temp.)
2 Tbsp soy milk (Rec: Silk Vanilla Soy Milk)
1 1/2 tsp vanilla
1/8 tsp salt
2 cups confectioners' sugar
1. In a stand mixer or hand held mixer cream margarine, soy milk,
vanilla, and salt until really mixed well.
2. Slowly add confectioners' sugar and mix for 1 minute on low.
3. Mix on medium speed for 4 to 6 minutes, or until light and fluffy.
4. Chill for 30 minutes before using.


**Note:  When I frosted the cake I had to work quickly because the
margarine softened.  I just frosted some and then froze it for a
little while.  Then I worked on it some more. **

Oatmeal Balls

No Bake Energy Bites

(smashedpeasandcarrots.blogspot.com)

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Meatballs

1 pound ground turkey or lean beef
1 teaspoon dried onion flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1 tablespoon gluten-free Soy Sauce
1 tablespoon oil
1 cup of marinara sauce

Combine meat with onion, garlic, basil, oregano, parsley and salt in a medium bowl.
Form 24 meatballs.
Heat oil in a skillet over medium heat until sizzles; add meatballs turning to coat in oil.
Move the pan around for about 5 minutes to brown all sides until no longer pink inside. Check to see if it is done by cutting one open.
Pour marinara sauce over the meatballs and simmer on medium low for 15 minutes. Tips: Serve this over warm rice pasta with a side of salad of fresh mixed greens drizzled with Italian dressing.
* Sometimes I bake them instead *

Chicken Taco Soup

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded vegan cheese and crushed tortilla chips, if desired.