kathysrecipebox

Cooking with food intolerances

Anise Cookies November 26, 2016

Filed under: Dessert,Uncategorized — Kathy Brown @ 9:03 am
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1/2 c. Soy-free Earth Balance  dsc05780

3/4 c. sugar

1 egg

1 tsp. vanilla

1 3/4 c. gluten-free flour blend (I use Pamela’s)

1 Tbs. crushed anise seeds

1/2 tsp. baking powder

pinch of salt

Mix all ingredients together. Put down a sheet of wax paper about 12″ long (standard width). Plop the dough along one side, and roll up so that you have a tube of dough. Chill in refrigerator for about one hour. Take dough out of fridge and remove from wax paper. Cut into slices 1/8″ – 1/4″ thick (I made one sheet of thinner slices and one sheet of thicker slices). Place on insulated baking sheet, leaving about an inch between cookies. Bake in preheated 350F oven for 11-13 minutes.

I liked the thinner ones dipped in my tea, because they were crisp. The softer ones were good for just snacking on. I’m keeping in an air-tight container and so far they’ve lasted 2 days (because my kids don’t like anise!).

 

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Meringue Cookies May 21, 2016

My mother always made these when we were kids. I leave out the artificial coloring and sprinkles that she always put in them, but otherwise it’s almost the same. A batch lasts less than 24 hours in our house. Unfortunately it’s not safe for egg-free people.

3 egg whites

18 tsp. cream of tartar

dash salt

1 1/2 tsp. red wine or apple cider vinegar or 1/8 tsp. cream of tartar

2 tsp. safe vanilla

3/4 c. beet or cane sugar

Beat egg whites with electric mixer (using wire whip if stand mixer) with the vinegar or cream of tartar and the salt until double in volume. Beat in vanilla. Sprinkle in sugar one tablespoon at a time, beating constantly. Meringue should stand in firm peaks (usually takes about 10 minutes to get all sugar incorpoated). Drop by teaspoons onto parchment lined insulated baking sheet. Bake in preheated 275F oven for 30 minutes. This recipe does not work on a humid day!!

 

Grandma Murphy’s Rice Pudding

I know, I know, I already have two recipes for rice pudding. What can I say? I love rice pudding. And no, Grandma Murphy is not even my grandma! This is a friend’s grandmother’s recipe, which I’ve modified to be safe for me (but not my son, since it’s got eggs in it).

4 c. So Delicious unsweetened or vanilla rice milk

2/3 c. jasmine or basmati rice

3/4 c. sugar + 2-3 Tbs. sugar

1 Tbs. soy-free Earth Balance

3 eggs (separated)

1 Tbs. gluten free vanilla extract

In a heavy saucepan, combine coconut milk, sugar, rice, and soy-free Earth Balance. Cook on low for about an hour, stirring occasionally. Test rice to make sure that it’s tender/cooked. Turn off.

Separate 3 eggs. Put egg whites into a stand mixer (or use a bowl and a hand mixer). Beat the whites until stiff, adding 2-3 Tbs. sugar, so that it looks like meringue.  Yolks should be in a bowl. Temper eggs by putting a little of the rice mixture in at a time and stirring. Then add yolks/rice mixture back into the pudding. Turn the pudding back on and cook for 2-3 minutes. Add vanilla. Turn off.

Preheat oven to 350F. Fold egg whites/meringue into pudding. Put in the oven to brown the meringue (keep a close eye on it; it will be less than 10 minutes).

 

Macaroons December 13, 2015

I wanted to make macaroons for an Anniversary party I was going to, and my daughter wouldn’t share her “secret recipe” with me, so I made my own. I started with a gluteny one, and made some changes.

  • 1-1/3 cups shredded coconut
  • 1/3 cup sugar, divided
  • 2 tablespoons gluten-free flour (I used Pamela’s GF blend)
  • pinch of sea salt
  • 2 egg whites
  • 1 teaspoon vanilla (see recipe here)

Combine coconut, half of the 1/3 cup of sugar, flour, salt, and vanilla. Mix well.

Beat egg whites on high until frothy. Add rest of sugar, 1 teaspoon at a time, until stiff peaks form.

Fold the coconut mixture into the egg whites. Using a medium scoop, drop by scooperful onto ungreased insulated baking sheet. Bake in preheated 325F oven for 18 minutes. Let cool about 5 minutes on the baking sheet, then remove and cool completely.

The last Macaroon

The last Macaroon

 

Peach Bar Cookie April 27, 2012

I wanted a bar cookie. I seem to always want some kind of cookie! I used to make a raspberry bar cookie, but I had peach jam in the fridge and that’s what I wanted to use. It might work with almond flour (my son can only tolerate a little almond, and my husband can’t have it at all, so I was leaving this one nut free). Feel free to experiment with the flour blend.
2 c. GF flour blend (I used Pamela’s GF bread mix)
1 c. sugar
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/2 c. quinoa flakes‎
1 1/2 tsp. corn-free baking powder
1 c. palm shortening or soy-free Earth Balance (has corn)
2 flax-eggs or chia eggs
1 tsp. corn-free vanilla
1 c. jam (peach, raspberry, I’ve used grape)
Preheat oven to 350F. Grease 9″x13″ pan.
Mix all ingredients except jam. Press half of dough into 9×13″ pan. Spread jam over all (within 1/2″ of edge, so it doesn’t stick). Top with remaining dough (I just sort of sprinkled it on with my hands). Bake at 350F for 25-30 minutes. Let cool a little before eating – that jam gets hot!
 

Evil Muffin Bliss (Chocolate Chunk Muffins)

The first time I made these, I used eggs. They were so good that my youngest daughter asked me to make them egg-free so that my son could have them too. Warning, they’re very addictive. Thanks to Corinne for naming them for me!

2 c. gluten-free flour blend (I used Pamela’s GF bread mix)

1/3 c. brown sugar

1/3 c. cane sugar

2 1/2 tsp. corn-free baking powder

1/2 tsp. sea salt

2/3 c. coconut or rice milk

1/2 c. palm shortening, melted

2 chia eggs (2 Tbs. milled chia seeds + 6 Tbs. water, let sit 10 seconds to form goo)

2 tsp. corn-free vanilla extract

1 c. Enjoy Life chocolate chunks

Mix all ingredients together in mixing bowl until combined. Grease muffin tin, or use paper cupcake liners. Fill 12 muffin cups. Bake at 400F for 18-20 minutes.

I called them muffins because I wanted them for breakfast. My daughter wanted them served at her birthday party, so then I called them cupcakes. See how versatile they are?

Variations I’ve made so far:

Blueberry muffins: substitute blueberries for chocolate chunks, and substitute 1 tsp. lemon zest for vanilla

Cherry Orange muffins: substitute 1/2 c. dried cherries for the chocolate chunks, substitute orange juice for the coconut/rice milk, and substitute 1 Tbs. orange zest for the vanilla.

 

Chocolate Syrup

1/2 c. unsweetened cocoa

1/2 c. hot water

1 1/4 c. maple syrup

pinch sea salt

1/2 tsp. safe vanilla extract

Combine ingredients. Bring to a boil over medium low heat, boil for 2-3 minutes. Chill.