Carrot Cake Cake Pops
Carrot Cake Cake Pops
2015-10-11 06:06:33
Ingredients
- 1 cup flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- Pinch of salt
- 3/4 cup carrots, shredded or puréed
- 1/2 cup brown sugar
- 2 tablespoons flax meal plus 1/3 cup water + 2 tablespoons water
- 1/3 cup vegetable oil
- 1/4 cup raisins
Instructions
- Combine carrots and dry ingredients in large bowl.
- Shred carrots in food processor and place on top of dry ingredients.
- Process flax, and sugar, and oil until smooth. Add to dry ingredients and mix until just blended. Fill cake pop maker and bake for about 7-8 minutes.
Allergy Kitchen https://allergy-kitchen.com/
Allergy free chocolately fun by River (talented 5-year old baker)
Chocolate Cake Pops
2015-10-11 05:44:44
For the cake
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 1 cup flour
- 1/3 cup plus 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup sugar
- 1/3 cup coconut oil
- 1/2 cup rice milk
- 1/2 cup boiling water
For the icing
- 10 ounce bag enjoy life mini semi sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- For the Cake
- Prepare flax gel first: Mix flaxseed meal and 4 tablespoons of water in a small bowl and let stand for five minutes.
- Combine dry ingredients in a large bowl. Add coconut oil, rice milk, vanilla extract, and flax gel. Mix well by hand or with and electric beater for about two minutes. Stir in boiling water and mix well.
- Pour into a Ziploc bag, sealed, and cut a small slit in one corner. Pipe into cake pop mold and cook for about five minutes. Gently remove and put in freezer for about 15 minutes.
- 10 ounce bag enjoy life mini semi sweet chocolate chips
- 2 teaspoons coconut oil
- For the Icing
- Combine in a narrow bowl or narrow glass in microwave for about 30 seconds to a minute. Stir until melted and smooth.
Putting it together
- Take cakes out of the freezer, dip the end in the chocolate mixture, insert into cake, and dip the entire thing into the chocolate mixture. Allow extra chocolate to drip off. Decorate with sprinkles or refrigerate immediately for about 15 to 20 minutes until set.
Allergy Kitchen https://allergy-kitchen.com/
Raisin cookies (or you can make them chocolate chip)
Raisin Cookies
2015-10-11 05:38:09
Ingredients
- 3/4 cup coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 cup brown sugar (reduced to half cup if you like less sweet)
- 1/4 cup applesauce
- 2 cups unbleached white flour
- 4 teaspoons arrowroot flour
- 4 tablespoons flaxseed meal
- 1 1/2 teaspoons baking soda pink sea salt
- 1 cup raisins can substitute with dairy free, soy free chocolate chips (enjoy life brand is our favorite)
Instructions
- Stir together coconut oil, maple syrup, vanilla, brown sugar, and applesauce.
- Stir in flour, arrowroot, flax, baking soda, salt, and raisins until well mixed.
- Roll into 1 inch balls.
- Bake at 350° for 10 to 12 minutes.
Allergy Kitchen https://allergy-kitchen.com/
Pork Tenderloin
Pork Tenderloin
2015-08-21 13:23:30
Ingredients
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1 teaspoon thyme and/or sage
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 teaspoons sea salt
- 1 tablespoon olive oil
- 2 pork tenderloins (about a total of 2 to 2.5 pounds)
- 1 onion, sliced
- 3 fresh tomatoes, diced or one can of diced tomatoes
- About 5 red potatoes, diced large in 1 inch cubes
- 1 small can of V8
- 1/2 bottle of Chardonnay
Instructions
- Combine first seven ingredients and rub on pork tenderloins (other than the salt, you can be flexible with the other ingredients). Refrigerate at least one hour, or preferably, overnight.
- Heat about 1 tablespoon of olive oil in a large oven safe pot.
- Brown pork tenderloins, about 3 to 5 minutes per side.
- Add onions and cook until translucent. Add remaining ingredients and bring to a boil. Move to oven and bake at 250° for about an hour and a half.
- Remove pork tenderloins and allow to rest for a few minutes before slicing.
Allergy Kitchen https://allergy-kitchen.com/
Citrus Marinated Salmon
Citrus Marinated Salmon
2015-08-21 13:21:34
Ingredients
- 3 tablespoons orange juice or grapefruit juice
- Juice from one lemon
- Juice from one lime
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
- 2 tablespoons onion, minced
- 1 teaspoon thyme
- 1/8 teaspoon fennel seed
- 2 teaspoons sea salt
- 4-6 salmon fillets (approximately 6 ounces each)
Instructions
- Combine garlic and ginger in food processor and purée until minced. Add onion and purée.
- In large resealable bag, combine all ingredients except salmon and mix.
- Add salmon, seal bag, and turn to coat.
- Allow to marinade in refrigerator one hour or up to 2 days.
- In a nonstick skillet, heat one tablespoon olive oil on medium high heat until hot.
- Pan fry fish side down approximately 3 minutes until lightly browned.
- Flip gently and pan fry 3-5 minutes until just done.
Allergy Kitchen https://allergy-kitchen.com/
Meatballs
Meatballs
2015-08-21 13:19:05
Ingredients
- 1 pound ground turkey (or beef, venison, or any mixture)
- 1 slice of naan or two slices sandwich bread, puréed into breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced (optional)
- 1 medium onion, chopped finely
- 1 teaspoon sea salt
Instructions
- Place naan or bread in food processor. Pulse to fine crumbs. Remove to large bowl.
- Place garlic and ginger in food processor and pulse until minced.
- Add onions and pulse until finely chopped.
- Combine all ingredients in large bowl or stand mixer and mix until well combined.
- Form meatballs to use immediately for freeze.
Notes
- Double, triple, quadruple, or increase as many times as you like. Freezes well. For an easy and quick meal, add meatballs in one layer to the bottom of a crockpot and pour your favorite jar of spaghetti sauce over it. Cook on low for 6 to 8 hours for a delicious meal.
Allergy Kitchen https://allergy-kitchen.com/
Lemon Cake
Lemon Cake
2015-08-15 11:06:05
Ingredients
- 1 1/2 cups flour
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Flax gel (mix 1 tablespoon flax seed meal with 2 tablespoons warm water and let sit for a few minutes)
- Lemon zest and juice from 1 1/2 lemons - puréed, slice remaining as garnish
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoon vegetable oil
- 1 cup water
Instructions
- Combined dry ingredients.
- Add wet ingredients and mix well.
- Pour into 9 x 9 Square or circular pan.
- Bake at 350° for 35 minutes.
Allergy Kitchen https://allergy-kitchen.com/
Breakfast Sausage
Breakfast Sausage
2015-08-15 09:15:46
Ingredients
- 1 pound ground pork (or ground venison mixed with pork)
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1 teaspoon rubbed sage
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1/4 teaspoon coriander
- 1/8 teaspoon red pepper
- 1/2 teaspoon dried garlic
Instructions
- Mix well. A stand mixer helps!
- Form patties and pan fry or oven bake.
Allergy Kitchen https://allergy-kitchen.com/
Sausage Biscuits
Sausage Biscuits
2015-08-15 07:13:12
Great for breakfast and as an appetizer. Make these ahead and freeze for convenience later.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- Half teaspoon salt
- 1 cup rice milk
- 4 tablespoons olive oil
- 1 pound sausage (Jimmy Dean natural or see homemade Breakfast Sausage recipe)
Instructions
- Combined dry ingredients.
- Add rice milk and olive oil to make a soft though.
- Roll out quarter inch thick.
- Spread sausage thinly on dough.
- Rollup like a jellyroll and slice about 1/2 inch thick.
Adapted from Frances Sawyer
Adapted from Frances Sawyer
Allergy Kitchen https://allergy-kitchen.com/
I Can’t Believe How Good These Waffles Are
I cannot tell you how many gluten/wheat free flour mixes I have concocted over the years to try to get the taste and texture right. Many times, my husband has walked in on me amidst one of these undertakings and commented that it looked like a science experiment was going on in our kitchen. Recently, I perfected (yes, I believe so) the gluten-free wheat free waffle/pancake flour mixture. I hope you enjoy this as much as we have!
Waffles For Real
2015-02-13 23:31:19
Purchasing the flours in bulk is a small upfront investment, but is a savings in the long run.
For the bulk flour mixture
- 4 cups white rice flour - Bob's Red Mill Rice Flour White, 24-Ounce (Pack of 4)
- 1 cup brown rice flour - Bob's Red Mill, Whole Grain Brown Rice Flour, 24 oz Packages (680 g) (Pack of 4)
- 1 cup teff flour - Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)
- 3 cups tapioca flour - Bob's Red Mill Tapioca Flour, 20-Ounce (Pack of 4)
- 6 tablespoons arrowroot flour - Bob's Red Mill Arrowroot Starch Flour, 16 oz
- 6 teaspoons baking powder
- 6 teaspoons baking soda
- 6 scant teaspoons xanthum gum - Bob's Red Mill Gum Xanthan, 8-Ounce
- 6 pinches salt
- 6 teaspoons egg replacer - Ener-G Egg Replacer
- 6 tablespoons ground flax seed - Bob's Red Mill Organic Flaxseed Meal, 16-Ounce Packages (Pack of 4)
or Spectrum Organic Ground Flaxseed, 14 Oz
When ready to make waffles
- Rice milk
- Olive oil
Instructions
- Combine flour mixture ingredients in an airtight container and shake/mix until well combined. Store in pantry until ready to use.
- Mix about 1 to 1 1/2 cups rice milk and 1 tablespoon of oil per cup of flour mixture until well blended. I prefer my mixture a a little thinner. Pour into heated waffle iron (recommended), or pour into a heated and greased nonstick pan, 1-2 minutes per side.
Notes
- Serve with maple syrup (although my 5- yr old loves the waffles so much that she doesn't even ask for the syrup! My husband still goes for the syrup, though.)
Allergy Kitchen https://allergy-kitchen.com/