Cooking with food intolerances

Millet Pancakes January 15, 2011

Filed under: Breakfast,Recipe — Kathy Brown @ 6:37 pm
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2 c. millet flour

4 tsp. corn-free baking powder

1/2 tsp. sea salt

1/8 tsp. freshly ground nutmeg

1/8 tsp. ground cloves

1/2 tsp. ground ginger

3 Tbs. maple sugar or maple syrup

1 c. plain seltzer or water

1/4 c. canola oil

2 Tbs. safe vinegar

1 flax egg

Combine all ingredients. Stir until all is moistened. Pour onto preheated griddle. Brown on both sides. Serve with maple syrup.


Peanut Brittle

Filed under: Dessert,Recipe — Kathy Brown @ 3:31 pm
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It’s hard to find candy that doesn’t include corn syrup as an ingredient. I make the things I miss (and sometimes the things that my kids miss); one of those is peanut brittle because it always reminds me of my grandfather. If you’re allergic to peanuts, another nut could probably be substituted; I, however, have not tried it.

1 1/2 c. roasted, salted peanuts (look at ingredients carefully to make sure that they’re safe for you)

1/4 tsp. ground cinnamon

3 c. safe sugar (I use palm or beet sugar)

1 1/2 c. water

Place sugar and water in a heavy saucepan. Cook over medium-high to high heat until it comes to a boil. Reduce heat to medium, and boil to hard crack stage (300F on candy thermometer). Remove from heat and quickly stir in nuts and cinnamon. Spread onto greased parchment paper. Let cool, then break into pieces.


Chocolate Mint Cookies

Filed under: Dessert,Recipe — Kathy Brown @ 3:27 pm
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1 c. maple or other sugar

1/2 c. coconut milk yogurt

1/4 c. palm shortening

1/8 tsp. peppermint oil

1 1/2 tsp. corn-free baking powder

1/2 tsp. sea salt

1/2 c. cocoa

1/4 c. tapioca starch

1/4 c. canola oil

1 1/2 c. light buckwheat flour

2 flax eggs

Mix all ingredients. Chill dough for one hour. Roll into 1″ balls. Place 2″ apart on ungreased insulated cookie sheet. Bake in preheated 375F oven for 10-12 minutes.



Filed under: Blog — Kathy Brown @ 3:13 pm

My kids and I have food intolerances, not allergies. My youngest daughter did have an allergic reaction to Amoxicillan when she was about 1 year old (rash and vomiting), and I have had a full torso eczema reaction to two antibiotics, that doctors say is an allergic reaction. I have not really had an experience with hives however. Last night I had a grilled peanut butter and jelly sandwich (like a grilled cheese, except with peanut butter and jelly, and I use palm shortening instead of butter). Shortly after I finished heating, my face felt all flushed, but I chalked it up to eating hot food. Then my back started itching. I asked my husband if I had bumps or something on my back. He looked, and said, “Whoa!” I went to look in the bathroom mirror, and I had raised slash marks all over my back that had redness all around them, and they were intensely itchy. I took 2 Benadryl. And the itching subsided but didn’t go away. About 4 hours later I looked, and I could still see some of the hives, and I was still a little itchy and wanted to go to bed, so I took another Benadryl before bed. This morning, all evidence is gone. Now to find the culprit….


Corn Dogs January 12, 2011

Filed under: Main Dish — Kathy Brown @ 5:37 pm
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Yes, you’re probably thinking how do you make a corn dog without the corn? Well, I guess you make a pseudo-corn dog, or a millet dog impersonating a corn dog. Either way, my son loved them (my youngest can’t have beef, and I haven’t found a safe turkey hot dog). He liked them best on the cocktail size wieners. We used half of a wooden skewer to dip them into the hot oil.

2 c. millet flour

1 tsp. sea salt

1/8 tsp. onion powder

1/8 tsp. garlic powder

1/2 tsp. ground pepper

1 tsp. corn-free baking powder

1/2 tsp. baking soda

1 Tbs. bacon grease

1/4 c. finely minced onion

1 Tbs. safe vinegar

1 1/4 c. original flavor rice milk

Mix all ingredients. Dip hot dog or cocktail wiener into the batter, and then fry in hot oil for 4-5 minutes. Drain on a paper towel. Careful – they’re hot!


Black Beans and Rice

I used to love black beans and rice, but I couldn’t figure out how to mimic the taste of the Goya Sazon seasoning packet, until I started experimenting….

2 Tbs. olive oil

1/2 c. minced onion

1/4 c. chopped green pepper

2 cloves minced garlic

1 15.5 oz. can of Black Beans (undrained)

1 tsp. dried oregano

1/2 tsp. ground cumin

1/2 c. water

1 tsp. sea salt

1 Tbs. safe vinegar

Saute onion, pepper, and garlic in oil over medium heat. Cook until tender, then stir in remaining ingredients. Bring to a boil and reduce heat; simmer 10 minutes. Serve over rice.


Millet Muffins

These are sort of corn muffin-ish. You can make them for breakfast, or serve them with chili. The next day, you can put some palm shortening on them, and fry them up, and serve them with jelly.

1/4 c. millet flour

1 c. sorghum flour

3/4 c. millet meal

1 Tbs. corn-free baking powder

1/2 tsp. sea salt

1 tsp. safe vinegar

1/3 c. palm shortening

2 Tbs. maple cream or agave syrup

1 c. water

1 flax egg

Mix all ingredients together (don’t overmix). Pour into greased or paper-lined muffin pans. Bake in preheated 375F oven for 15-20 minutes.