Cooking with food intolerances

Strawberry Rhubarb Dessert May 23, 2011

Filed under: Dessert,Recipe — Kathy Brown @ 12:04 pm
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I used to like strawberry rhubarb pie, but you know, trying to make a gluten-free crust is just a pain. So I thought I’d make a custardy strawberry rhubarb bottom and a meringue top. I’ve eaten half of it and still haven’t taken a picture.

1 c. beet or cane sugar

2 Tbs. tapioca starch

2 eggs, beaten

1/2 c. vanilla coconut or rice milk

3 c. chopped rhubarb

1 1/2 c. fresh strawberries

juice of half a lemon

Combine all these ingredients in an 8 x 11″ pyrex dish. Bake at 400F for 45 minutes. Take out dish and cool while making meringue.

3 egg whites

6 Tbs. sugar

1 tsp. vanilla

1/4 tsp. cream of tartar

Whip egg whites until frothy. Add cream of tartar. Keep whipping while adding the sugar one tablespoon at a time, until stiff peaks form. Spread on top of strawberry rhubarb and put in oven at 350F for 15 minutes, until golden brown.


Quinoa Chocolate Chip Cookies May 17, 2011

Filed under: Dessert,Recipe — Kathy Brown @ 11:10 am
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My husband wanted oatmeal cookies so I made them for him, then wished for some of my own. I had just found quinoa flakes at the store, so I tried to make them. You can use raisins if you like; I’ve just never liked raisins, so I used Enjoy Life chocolate chips!!

1 1/2 c. quinoa flakes

1/3 c. Enjoy Life chocolate chips or raisins or dried cranberries

3/4 tsp. sea salt

1 tsp. ground cinnamon

2 tsp. karaya gum

1 tsp. baking soda

1/4 c. tapioca starch

1 1/4 c. sorghum flour

1/2 c. Spectrum palm shortening

1 1/4 c. beet or cane sugar

2 flax eggs

1/4 c. canola oil

2 tsp. corn-free vanilla extract

1/4 – 1/3 c. water

Mix all ingredients, adding water last (just enough to have it all hold together). Scoop out onto ungreased insulated baking sheet, about 2″ apart. Bake in preheated 350F oven for 12-13 minutes.


Pomegranate Lemon Gelatin

Filed under: Dessert,Side Dish — Kathy Brown @ 10:59 am
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Going along with the theme of pomegranate lemon (the sorbet recipe came first), and feeding my new lust for all things gelatin, here’s the recipe I came up with last night…

1 1/2 Tbs. gelatin (I use Great Lakes pork, Knox is a combination of pork and beef)

1/4 c. lemon juice

1/4 c. cold water

1/2 c. beet or cane sugar

1 c. pomegranate juice

ice and water to equal 1 1/4 cups

Dissolve gelatin in lemon juice and cold water. Stir and let sit 5 minutes. Heat sugar and pomegranate juice to boiling. Combine gelatin and juice-sugar mixture. Stir to dissolve. Fill a measuring cup with half cup of ice, then fill with water to equal 1 1/4 cup. Add this to gelatin-juice, and stir until ice cubes are dissolved/melted. Pour into bowl and chill until 1/2″ on sides of dish are thick/almost set. Pour into chilled mixing bowl and beat on high with whip attachment until double in volume and pink (about 10 minutes). Pour into mold or bowl, and chill completely. Unmold or serve in mold. Frothy and delicious.


Molasses Crinkles May 11, 2011

Filed under: Dessert,Recipe — Kathy Brown @ 2:10 pm
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This is a modified version of Betty Crocker’s classic recipe. Gluten, soy, dairy, corn, and egg free:

1/2 c. tapioca starch

1 3/4 c. sorghum flour

2 tsp. karaya or other gum

1 c. beet or cane sugar

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. sea salt

2 tsp. baking soda

3/4 c. Spectrum palm shortening

2 flax eggs

1/3 c. molasses or sorghum syrup

Mix all ingredients together. Roll into 1″ balls. Roll in beet or cane sugar. Space about 2″ apart on insulated baking sheet. Bake at 375 degrees for 10-12 minutes. Let cool a few minutes on baking sheet, then take off to cool the rest of the way.


Oranges May 4, 2011

Filed under: Blog — Kathy Brown @ 12:44 pm

My son got oranges back into the rotation! I marinated some pork in Coconut Aminos, orange juice, orange zest, and a little tapioca starch, and then stir fried them. He tested severe on them on his ALCAT test almost 3 years ago. I didn’t tell him we were trialing it until 3 days after he’d eaten it. And he was fine!!


Pomegranate Lemon Sorbet

Filed under: Dessert,Recipe — Kathy Brown @ 12:41 pm
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When we went to the Hancock Shaker Village over spring break, we got some raspberry sorbet at an ice cream stand, and it was safe, and delicious. So when I got home, I decided to make some of my own sorbet.

1 c. sugar (I used beet sugar)

1 1/2 c. water

1 c. pomegranate juice

juice of 2 medium lemons

Boil to melt the sugar. Cool. Then follow ice cream maker directions.

I put the zest of one of the lemons in it too, which I liked, but the kids didn’t like the “stringy things.”