Warm Apple Cake 06/05/2010
 My parents are finally up for a long visit this year. I've been incredibly busy with our usual schedule but also I've been spending all my free time with my parents since I don't get to see them very often. I've been treating them to a special breakfast every week. Last week I baked my favourite Apple Cake. The entire family thought it was delectable. It's very moist, soft and always a big hit particularly for children. It makes a great weekend breakfast and transports very well. This apple cake also keeps for a week without drying out; that is if you can make it last that long. In our household, this cake is gone in a flash. Dairy, Egg, Nut Free Apple Cake Yield: Single 9x13 inch tray (12 servings) 1/2 cup dairy free margarine, softened 1/2 cup brown sugar, packed 1/2 cup granulated sugar 1/4 cup soy milk or rice milk 1/2 cup dairy free sour cream 2 tsp vanilla extract 2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 Tbsp ground cinnamon 1/2 tsp salt 5 medium apples, peeled, cored and grated Preheat oven to 350 degrees and spray a 9x13 inch pan with dairy free baking spray. In the bowl of a stand mixer fitted with the paddle attachment combine margarine and sugars until light and fluffy. Add soy milk, sour cream and vanilla. Beat until thoroughly combined. In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Add to the wet ingredients and beat until well mixed. With a wooden spoon, stir in grated apples. Pour into prepared pan and bake for 35 to 40 minutes or until a cake tester comes out clean. Cool in pan for 10 minutes then cut and serve warm. Nutritional Info (per serving) Calories 248.17, Total Fat 8.23g, Cholesterol 0mg, Sodium 391.54mg, Potassium 108.09mg, Total Carbohydrates 41.98g, Fiber 2.07g, Sugar 23.53g, Protein 2.57g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information. What's for dinner? 05/19/2010
 There are days when the usual ho hum meals just won't do. Sometimes, the masses require something more elaborate or shall I say, more hearty and homey. My favourite comfort food is baked ziti. My mom is a master when it comes to that particular dish. Then again, I have yet to find a food item that she hasn't mastered. She's one of those people who can make a plain apple taste better just by looking at it. I learned how to make baked ziti after helping my mother in the kitchen every so often. I've adapted her recipe to make it dairy free. Traditionally, my mom would include some cooked ground beef in the middle layer, but I didn't have any. For a protein source, I served my popular easy bake chicken instead. It's delicious. And now, it's dinner time... Oh and don't forget the greens - some form of salad or veggie side dish alongside rounds up the meal. Dairy Free Baked Ziti Yields: Single 9x13 inch tray (8 servings) 450 grams dry pasta (only penne, rigatoni or ziti) 3 Tbsp dairy free margarine 5 Tbsp whole wheat flour 4 cups unsweetened soy milk (buy unsweetened, really, ziti is not meant to taste sweet) salt and freshly ground black pepper to taste 1 cup dairy free pasta sauce 1/2 tsp crushed dried basil 1/4 tsp crushed dried rosemary Cook pasta according to the directions on the package. While pasta is cooking, begin making the bechamel sauce by melting margarine in a heavy sauce pot on medium high heat. Add the flour and stir quickly making sure not to burn. Lower the heat if you have to. Stir continuously until flour is cooked. The colour will darken slightly and you'll be able to smell it. Slowly add the soy milk while whisking rapidly so as to avoid clumps. Continue to stir with whisk until the bechamel thickens and coats the back of a spoon. Season with salt and pepper then set aside but mix occasionally to keep a skin from forming. Drain pasta and in the same pot pour the tomato sauce. Add salt, pepper, basil, and rosemary. Stir until heated then add the pasta and toss to coat. Transfer to a glass 9x13 inch baking dish or corning ware if you prefer. (This is where you would add ground beef, in between two layers of pasta, but I had none on hand.) Pour the bechamel sauce over the pasta and even it out with a spatula to cover the entire thing. Put in the oven under the broiler setting for about 10 to 15 minutes or until the top is dark brown and bubbly. Let set for 5 minutes before slicing. Serve with a side dish of greens or garden salad. Nutritional Info (per serving) Calories 338.38, Total Fat 8.05g, Cholesterol 0mg, Sodium 315.14mg, Potassium 382.46mg, Total Carbohydrates 55g, Fiber 1.78g, Sugar 4.45g, Protein 11.4g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  Chocolate Chip Cookies 05/16/2010
 Dairy and egg free chocolate chip cookies are not really very difficult to make and so many variations are out there. It's not the taste that makes the allergy friendly variety challenging; it's the texture. With a little bit of creativity, you can get the results you want, whether you like a chewy chocolate chip cookie or a crunchy one. That being said, the key to making perfect chocolate chip cookies is to avoid overbaking them. Every oven varies so you need to adjust your baking time according to your oven. Chocolate chip cookies are very delicate and overcook quite easily. One minute longer can mean the difference between soft and chewy, and hard as rock hockey pucks. Last month I went into a chocolate chip cookie frenzy. For an entire week, I was baking one batch of chocolate chip cookie after another. I tried so many different recipes from a number of my usual dairy versions but none of them came out the way I wanted them, crispy on the outside, soft on the inside. They were all good mind you, but they just didn't measure up to the delicious ones you buy at the store. I wanted to make a chocolate chip cookie that resembled the packaged cookies, not only in taste, but also in texture. So I came up with this recipe which I've had many (and I mean many) people taste. It is by far the best chocolate chip cookie I've made and is a favourite among family and friends. Most of my taste testers thought these cookies are better than store bought ones. They have an added bonus too - less fat, less sugar and no cholesterol. They do go fast, however. Once you try them and like them, I strongly suggest doubling the recipe. It'll go in no time! Dairy, Egg & Nut Free Chocolate Chip Cookies Yields 3 dozen 1/2 cup dairy free margarine, softened 6 Tbsp brown sugar, packed 2 Tbsp granulated sugar 2 tsp vanilla extract 1/4 cup soymilk 1 1/4 cup all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 1/2 box dairy free instant vanilla pudding powder (the 6-serving or 153g size box)* 1 cup dairy free semi-sweet chocolate chips Preheat oven to 375 degrees. Line 3 cookie sheets with silicone mats or parchment paper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream margarine and sugars until light and fluffy. Add vanilla and soymilk. Mix until thoroughly combined. In a separate bowl, combine flour, baking soda, salt, and instant pudding powder. Add to the wet ingredients and mix until the dough just comes together. Add chocolate chips and stir with a rubber spatula. Using a small cookie scooper, place cookies about two inches apart on baking tray. Lightly flatten the surface of the cookies. Do not press too hard as they will spread and puff slightly. Bake for 8 to 10 minutes or until golden around the edges and the middle looks wet. They might look doughy when they first come out but they will firm up as they cool. Let them sit on the baking tray for 2 minutes then promptly remove them to a wire rack to cool completely. *Note: Please make sure that the instant pudding powder you use is allergy safe. Store brand and low fat versions often contain dairy or are made on equipment that shares dairy and nuts. I use the 6-serving (153g) size of Kraft's Vanilla Instant Pudding Powder which is completely dairy, egg, peanut and tree nut free. Nutritional Info (Per Cookie) Calories 74.12, Total Fat 3.98g, Cholesterol 0mg, Sodium 82.6mg, Potassium 9.29mg, Total Carbohydrates 9.59g, Fiber 0.39g, Sugar 3.22g, Protein 0.67g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  Lime Drops 05/09/2010
 Today I woke up in a total baking mood so after my morning coffee I headed straight into the kitchen. What to make? Something fruity or citrus would be perfect as a mother's day treat but I needed something that can be whipped up quickly, as in under 30 minutes start to finish. Cookies take very little time to bake, so cookie it was. I wanted a cookie that's decadent and tender so I came up with Lime Drops. They were incredibly easy to make and literally took less than 30 minutes including the baking time. I zested and juiced the lime while the mixer beat the sugar and margarine until fluffy. The batter was done in ten minutes and it took only 10 to 12 minutes to bake. These cookies are quite tart but the sweetness of the glaze takes the edge off. They are very tender and have that melt in your mouth trait. For a tropical twist, add 1/2 teaspoon of coconut extract to the batter. Dairy, Egg, & Nut Free Lime Drop Cookies Yields 15 cookies 1/4 cup dairy free margarine, softened 1/4 cup vegetable shortening 1/3 cup granulated sugar 1 lime, juiced and zested 1 cup all purpose flour 1/2 tsp baking powder Glaze 3/4 cup confectioners sugar 1 Tbsp lime juice Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silicone mat. In the bowl of a stand mixer fitted with the paddle attachment, cream dairy free margarine, shortening and sugar until light and fluffy. Reserve one tablespoon of lime juice for the icing and add the remaining juice and zest to the mixture. Stir until thoroughly incorporated. In a separate bowl combine flour and baking powder. Add to the wet ingredients. Mix until the dough just comes together. Using a cookie scooper, drop rounds of dough unto cookie sheet. Lightly flatten the tops without pressing too hard. Bake for 10 to 12 minutes or until edges are golden brown. Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Drizzle with glaze. To make the glaze: Combine sugar and reserved lime juice. Mix until you have smooth consistency like that of honey. Pour into a plastic bag and make a slit in the side. Drizzle glaze over cookies. Nutritional Info (Per Cookie) Calories 107.53, Total Fat 6.55g, Cholesterol 0mg, Sodium 57.35mg, Potassium 16.23mg, Total Carbohydrates 11.55g, Fiber 0.35g, Sugar 4.68g, Protein 0.93g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  DISCLAIMER: This article is not for the faint of heart. It goes without saying that the content on this web site is based on my opinion (except comments written by others, which reflect their opinions). I am aware that I have strong opinions and I understand that not everyone will agree with these opinions, or how I choose to express them. Others may think of me as pessimistic, but I'd like to think of myself as practical. The views and opinions expressed in this article are mine and in no way reflect the views of other families living with allergies. What I write is true for me and my family and is not meant as advice, legal or medical. If you are easily depressed please do not read this article. I accept no blame for misinterpretation or misuse of the written content. When a child is first diagnosed with an allergy typically the parents are told that the child is allergic to any X products and that strict avoidance is the only way to stay safe. That, and they are given a few pamphlets about the allergen along with a prescription for epinephrine. Some places provide epipen training but the majority don't. From what I hear, that is the extent of allergy education and information on behalf of medical professionals. At least that's the way it works in this province. After that, the responsibility falls on the shoulders of parents to find out more information through diligent and continuous research. The process of managing multiple life threatening allergies starts off with a progression of stages that are very similar to the stages of grief if you will: Denial - Parents are in total shock, especially if they have never been exposed to allergies or anaphylaxis previously. They don't believe this is happening to their child. They may seek a second opinion for fear that the doctor is inexperienced or made a mistake. Some will even continue to feed their child products containing the allergen in the hopes that it will "cure" the allergy. Anger - After the initial shock wears off, parents start looking for someone to blame. Upset by everything and everyone, they start looking into their family history to deflect blame (e.g. this didn't come from MY side of the family). They do not understand why this happened to their child and sometimes feel envy towards parents with non allergic kids. That coupled with their frustration that there is no cure for allergies often creates resentment towards parents who are not familiar with the world of allergies. In many cases, parents direct the anger towards each other especially if one is still angry while the other has accepted the chain of events. Bargaining - The parents of the allergic child start to doubt the severity of the allergy. They hope that their child can have a little bit of the allergen without reacting to it; that if they can at least have the allergen in something small that this will be okay. For some parents, eliminating the allergens and keeping reactions at bay means that their child does not have special needs and is "normal", and can pursue activities enjoyed by other children as well. Depression - Reality begins to sink in and parents realize that their child is special, especially if there were a few close calls. They withdraw and disconnect from others for fear that they might expose their child to the allergen. Some may even cut off ties with family and friends who do not understand the nature of allergies. They realize that they cannot do the things that other non allergic families do, such as going out to restaurants, to the movies, or play dates. They inadvertently isolate their child fearing for his/her safety, particularly if friends and family are not making an effort to create a safe environment for the child. If support within the local community is limited or nonexistent, this feeling of demoralization is compounded. Acceptance - Parents will eventually accept the dramatic change in lifestyle. Many will actively manage and deal with everyday situations through prior preparation and education. Some will become advocates for the rights of those with allergies and will dedicate all their time towards the spread of awareness and information about allergies. Others may choose to remain secluded after gathering the necessary information and take the us versus them approach. I'm aware that there are a large number of people involved in the allergy community who would like all allergy sufferers to believe that the world is a great place and that life, although altered, is still pretty much the same. They would have you believe that support is on every corner and that you're not alone. Perhaps that is true for some, but I would much rather have someone give me all the facts, good and bad, as opposed to only some of the facts. When you first stumble unto a support group, there is this sense of belonging and euphoria, if you will. It's almost like a drug high; it feels good while it lasts but then you come crashing afterward when you discover that all is not well. I think newly diagnosed (and seasoned) families may be interested in a different point of view. This article does not include "good news" - you can get that anywhere. There are plenty of people, web sites, books, and other venues that focus on nothing but the positives in the world of allergies. The food allergy battle may very well be a victorious one (someday), but this piece is about what takes place in the trenches. This is about one family's experience but try to think of it as part of the big picture. This is what I see when I take off those pink tinted glasses, and stop viewing the world through a field of roses: - No one cares more about your child than you. Your child's survival depends on you, the parent, not the doctor, not the babysitter, not family, not school, and not friends. You will meet people in personal and professional capacities who will come across as sincere but really their underlying motivation will often stem from self preservation and their fear of causing harm to your child. They are afraid of the liability and so refuse to be responsible for your child. That means daycare, babysitters, as well as family and friends. Do not be surprised if even your closest family members refuse to babysit your child or show no interest in easing your hardship. Ultimately, it is their best interest that they're looking after, not your child's. - Support is not available on every corner, not in this province. Perhaps larger provinces may have support for those living with anaphylaxis, but in small provinces things are quite different. At first, you will be inclined to move to a different country, where laws are more accommodating to those living with allergies and where education and awareness is more prevalent. Then you will come to the realization that this is not going to work for various reasons. Allergy organizations have their own agendas and work on things according to their convenience and set of priorities which may not match yours. - Get in the habit of hoping for the best and preparing for the worst. Most people are selfish, ignorant and suffer from tunnel vision. They have no desire to educate themselves on matters that do not have a direct impact on their life, even if their actions negatively affect others. Our actions are inherently self serving, even those that relate to our offspring such as protecting and providing for our children. Its purpose is to ensure the survival of our species, and to increase our share of the genetic "market" as it were. From a logical point of view, it makes total sense yet seems oddly disturbing. This is a philosophical discussion that perhaps belongs to another time. Nonetheless, what it boils down to is that for every one person who genuinely cares, you are likely to find 99 other people who just don't give a s**t. - Get accustomed to being ignored and let it roll off your back. Generally, people will not respond to your emails and will not return your calls (even within the allergy community). It's part of the process. You are unimportant and a nuisance to them and not someone they want to deal with. Expect ignorance and callousness. I've had daycare staff yell at me when I called to inquire about whether they take in kids with allergies. These are people I have not met or spoken to before, but as soon as they hear of severe food allergies they loudly bark at me "NOT INTERESTED!" and hang up. It's not personal; it's a liability issue to them. - Get with the program. Your child has special needs just like any other kid with a special need. If there is funding for special needs children, your child will be at the low end of the totem pole. If there are any special circumstances or accommodations for people with disabilities or special needs your child will not qualify because allergies are not seen as a disability. Even with government and institutional programs, your child will not be accommodated due to allergies. Take the CRA's decision to grant Gluten allergic individuals the ability to claim their gluten free foods under medical expenses. A child who is diagnosed with Celiac Disease can claim that expense, because according to the CRA, gluten free foods are hard to find and expensive and that creates undue hardship for the family. Yet, a child with a life threatening allergy to wheat and barley for example, cannot claim that expense, even though they buy the same gluten free food, and in fact if they were to consume those gluten foods they would suffer anaphylaxis. - Do not be surprised when parents of non allergic children take it upon themselves to educate you on proper parenting skills and what constitutes neglect. I've met many parents along the way who believe that I should be staying at home with my child and was even told flat out by one parent that I "should not let my daughter out of the house because of her allergies." Most parents will judge you, and some of them will be parents of allergic kids. Some parents expect you to quit your job and stay at home with your allergic child yet somehow still manage to magically make money. Those are the same people that send their child to school sick because they could not afford to take a day off work. - It's going to be shocking at first but get used to the fact that within the allergy community there is a multi-tiered system for allergies. It's not deliberate (though some might argue otherwise) but it's definitely present. Often children with only peanut allergies get preferential treatment. If an issue about peanut allergy arises, allergy organizations will gather and rally for support and advocacy. Any other allergy is parked on the sidelines. Many parents of peanut allergic children will tell you that peanut butter is especially hard to clean because it clings to everything and that is why banning it is a necessity. I beg to differ. Try wiping margarine off a surface without thoroughly soaping it. To a child with a severe milk allergy, dairy margarine is as poisonous as it gets. Yet parents, even ones with peanut allergic children, will be the first in line to protest if you even hint at banning milk products, and in that they have the backing of allergy organizations. - You will be exposed to all sorts of theories and ideas out there. There will always be one excuse after another for the reason why one allergy is treated different than another. You will commonly hear that peanut allergic families for example, have been fighting the allergy battle for a lot longer than other allergies and that is why they got what they have today, that this somehow justifies the type of preferential treatment they get. And you will keep hearing that, even though your child is also allergic to peanuts, yet they speak to you like an outsider, like your allergies don't fall under the same category. Most people are often just confused and misunderstand your intentions: that ALL allergy sufferers be treated equally. - As frustrating and offensive as it sounds, expect to be asked for photos. Get in the habit of taking pictures of every reaction and documenting in detail what you think led to the reaction and what medication was administered. Doctors will not trust your judgment or assessment of the situation. You don't have a medical degree and so they are inclined to believe that when it comes to allergies, you are either paranoid, exaggerating, or misunderstand the facts. Often, they do not see the reaction when it happens. They believe that you believe what you say is true but they will require proof to make an accurate assessment. That being said, do not take these people for granted. They work long and hard to make life better for you and your child. They see a lot of patients and because allergies are on the rise it's no surprise that they are diagnosing new patients every day. They may not be able to give you the time of day, but they often work very hard behind the scenes to advance the allergy cause. - Expect to hear nasty and unkind remarks about your child and their condition. You will be told that your child is a genetic anomaly that was never meant to develop into a human being, that survival of the fittest ensures our species remains strong by weeding out the weak and that by catering and protecting children with allergies we are allowing genetic defects to run rampant within our species thereby weakening it and diluting the strong genetic code. Do not let it bother you. Those people change their mind as soon as they get sick. - Do not be surprised if your child is labeled. I've seen (and heard) a number of people refer to my child in terms other than her name. I've heard a teacher call her "heat rash girl", and several friends and babysitters have referred to her as "allergy girl". Those are just a few of the things that have been said to her face. Do not let it bother you especially in front of your child. You don't want her to in any way perceive that she is a burden, because she is not. - You will meet at least one or two allergy parents who will see the silver lining in everything. They will be the ones who will be able to put a positive spin on even the most terrible of events. They will encourage you to learn from your mistakes and will try to find something positive in the negative. They can have very valuable advice and they are often very nice people, but be aware, they have been doing this longer than you and have acquired a bit of a thick skin. It's not that they don't care or aren't listening. On the contrary, they most likely understand exactly what you are going through because they have been there too, but this is their way of coping with the bad stuff. - Do not underestimate the power of the world wide web. I have gotten more information and support from internet sites such as Allergic Living's forum for example, as opposed to local support groups and official allergy organizations. You can reach a much wider group of people who have been exposed to many things in the allergy community and there is a wealth of information on allergy forums and other allergy sites. Pay special attention to blogs by other allergy parents. You will learn from their experiences (or mistakes) and generally speaking have no qualms providing information as they don't have liability issues beyond the disclaimer on their blog or web site. - Last but not least, understand that change does not happen at an exponential rate and that in most cases, for things to really improve, something dramatic has to happen. Unless a number of people in high public office have children with severe food allergies, laws and policies will not be easily implemented because no one in office cares enough to push for any change. In this province, a child will most likely have to die of anaphylaxis before any real action is taken to prevent it, especially for children with multiple food allergies. You just have to make sure that it's not your child. With the above in mind, I am not going to tell you that everything will be okay, but I ask you not to give up. Things get better because you learn to adapt quicker. Allergy parents are a special breed. We are strong, resilient and creative. Keep your chin up and refer to this whenever you have doubts.  Cappuccino Cookies 04/26/2010
 I'm a big fan of coffee, and I really love cappuccino. I've recently noticed that our little girl likes coffee too even though she's never tasted it. She likes the aroma of freshly brewed coffee and in the morning will often comment on how yummy it smells. So, I decided to try a recipe with coffee in it to see what she thought of the actual taste of coffee. The result was those cappuccino cookies which she loved and asked for more. Since I don't want to have a child hopped up on caffeine I typically use decaf in all my coffee recipes but you can use regular caffeinated coffee if you wish. It's way too early to have our child addicted to anything besides Backyardigans. These cookies are for the coffee connoisseur. They are sweet, chewy and have a strong coffee flavour. In short, they are decadent. Be careful though, they are quite addictive. They're also perfect with a hot cup of coffee. Enjoy! Dairy, Egg & Nut Free Cappuccino Cookies Yields 12 cookies 2/3 cup granulated sugar 1/3 cup dairy free margarine 1/2 tsp vanilla extract 2 Tbsp instant coffee granules 2 Tbsp soy milk or rice milk, warm 1 cup all purpose flour 1/2 tsp baking powder 1/4 tsp salt Icing 1/2 cup confectioners sugar 1 Tbsp soy milk or rice milk, hot 1/2 tsp instant coffee granules 1/2 Tbsp light corn syrup 1/8 tsp vanilla extract Preheat the oven to 350 degrees. Prepare a baking sheet lined with silicone mat or parchment paper. In the bowl of a stand mixer, combine dairy free margarine and sugar until creamy. In a small bowl, dissolve the coffee in warm soy milk. Add to sugar and margarine, then add vanilla. Mix until combined. In a separate bowl, combine flour, baking powder and salt. Add to the wet ingredients and mix until thoroughly combined. Using a small cookie scooper, place cookies on baking sheet 1 inch apart. Shape with your hands to smooth out the edges and flatten a bit with the palm of your hand. Bake for 15 minutes until the edges are set but the middle looks wet. Let cookies cool for 2 minutes on the baking sheet then transfer to a rack and let them cool completely before icing. To make the icing, combine confectioners sugar, hot soy milk with coffee granules, corn syrup and vanilla and stir until smooth. It should have the consistency of cold honey. Place in a plastic bag and make a slit on one of the edges. Drizzle the icing on the cookies and let sit for a few minutes to harden. Store cookies in a tightly sealed container at room temperature. Nutritional Info (Per Cookie) Calories 132.6, Total Fat 5.23g, Cholesterol 0mg, Sodium 139.56mg, Potassium 36.01mg, Total Carbohydrates 20.36g, Fiber 0.29g, Sugar 11.64g, Protein 1.28g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  Donuts 04/24/2010
 After a lot of trial and error, and many recipe versions that failed miserably (such as the ones that exploded in the oven - we called them explonuts because they grew to a whopping 6 inches while they baked!), I have finally found a donut recipe that works for us. It's loosely based on my mother's sweet dough recipe. My mother makes some of the best donuts I've ever tasted but her version includes eggs and milk. I've had to adjust it to make it dairy and egg free. These donuts taste delicious. Unlike traditional donuts, which are fried in oil, these donuts are baked. They also happen to be very low in fat. Dairy, Egg, & Nut Free Donuts Yields 12 donuts 1/4 cup granulated sugar 1 cup soy milk or rice milk 2 Tbsp canola oil 2 Tbsp applesauce, unsweetened 2 Tbsp maple syrup 1 tsp vanilla extract 1 1/4 tsp active dry yeast 3/4 tsp salt 2 1/2 cups unbleached all-purpose flour Glaze 1 cup confectioners sugar 1 1/2 Tbsp soy milk or rice milk 1/2 tsp vanilla extract Combine sugar and half of the soymilk in a microwave safe bowl. Heat until sugar is dissolved. Add the remaining soymilk, canola oil, applesauce, vanilla, and maple syrup. Make sure that the mixture is not too hot or too cold. You should be able to dip your finger in it. Add the yeast, mix gently, cover and set aside for 10 minutes or until foamy. Once the yeast mixture is ready, add 2 cups of flour. Knead gently with a spatula. The dough will be very sticky at this point. Cover and set aside until it doubles in size, about 1 to 2 hours. Once the dough is ready, add the remaining 1/2 cup flour and salt. Mix thoroughly then spread to half inch thickness. The dough will still be somewhat sticky. Use a donut cutter dusted with flour to cut donuts then transfer them to baking sheet. You can also use a donut pan if you have one. If you don't have a donut pan or cutter, then just separate the dough into 12 pieces. Prepare a large cookie sheet by greasing with dairy free cooking spray or use a silicone mat. Dust your hands with a bit of flour and take one piece, Roll it into a long rope (about 6 to 8 inches). Then attach the two ends together. At this point you can determine how big you want your donuts to be and how wide. Keep in mind that the dough will rise again to double its size. Once you place the donut on the tray, adjust the hole to make sure it does not close shut during baking. Place it on the cookie sheet. Repeat until all the dough is used. Cover and set aside for another 30 minutes to rise again. Preheat oven to 350 degrees. Bake donuts for 12 to 15 minutes. Once they come out of the oven they will have this puffy texture and might look like bread rolls but the consistency will turn into a donut-like dough once it cools. Remove them unto a cooling rack as soon as they come out of the oven. Prepare the glaze and drizzle it on the donuts while they are still warm. For Maple Glaze: replace vanilla and soymilk with 3 tablespoons pure maple syrup and 1/2 teaspoon maple extract. For Chocolate Glaze: combine 3/4 cup semisweet chocolate chips, 1/4 cup soy milk, 1/4 cup soy creamer in a bowl and microwave at 15 second intervals while stirring until melted. Add 1 1/2 cups powdered sugar. Stir then dip donuts to glaze. For Cinnamon Coating: combine 1/2 cup sugar and 1/2 teaspoon cinnamon. Brush donuts with a little bit of melted dairy free margarine and dip in cinnamon sugar mixture. Nutritional Info (Per Serving) Calories 154.41, Total Fat 2.94g, Cholesterol 0mg, Sodium 156.88mg, Potassium 72.82mg, Total Carbohydrates 28.08g, Fiber 0.87g, Sugar 7.3g, Protein 3.43g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  Lemon Yogurt Cake 04/20/2010
 This cake is for the lemon lover. It's not a traditional lemon cake by any means. The texture is not light and fluffy like that of other cakes. That is deliberate. I wanted a cake that had some body to it, but not too fudgy. The texture of this cake is like a lemon loaf. It has a fair bit of tang to it, and the crunchy topping is the same glaze you'd find on a lemon loaf. The fact that it's a dense cake also extends it's shelf life. It remains moist for a week in a sealed container. I think it's a perfect choice for brunch or an afternoon get together. It also makes a great snack with a warm cup of tea. Enjoy! Dairy, Egg, & Nut Free Lemon Yogurt Cake Yields 8x8 inch square cake (Serves 16) 2 cups all purpose flour 1 tsp baking soda 1 1/2 tsp baking powder 3/4 cup granulated sugar 1 1/2 Tbsp canola oil 1/2 cup vanilla soy yogurt 1/2 cup water Juice and zest of 2 lemons A few drops yellow food coloring (optional) 1/2 cup granulated sugar Preheat oven to 375 degrees. Lightly grease an 8x8 inch square pan with dairy free cooking spray. In a large bowl, combine flour, 3/4 cup sugar, baking soda and baking powder. Set aside. In a separate bowl, combine oil, yogurt, and water. Reserve 1/4 cup of the lemon juice and set aside. Pour the remainder of the lemon juice onto the oil mixture. Add the zest and mix well. Pour the wet ingredients onto the dry and mix well with a rubber spatula. The batter will be quite thick but still moist. Pour into the pan and spread evenly. Bake for 30 to 35 minutes until cake tester comes out dry. Once the cake is done, let it cool in pan for ten minutes. Prepare the lemon glaze. Combine the reserved 1/4 cup lemon juice with 1/2 cup sugar and mix briefly. Do not let the sugar dissolve. As soon as the lemon and sugar are mixed, pour evenly unto the cake. The juice will sink into the cake while the sugar will remain on top and create that crunchy layer. Cool completely before serving. Nutritional Info (Per Serving) Calories 140.75, Total Fat 1.69g, Cholesterol 0mg, Sodium 127.53mg, Potassium 27.56mg, Total Carbohydrates 29.99g, Fiber 0.53g, Sugar 16.8g, Protein 1.97g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  Italian Herb Loaf 04/18/2010
 One of the things I love most about making breads is the aroma that permeates the air. The entire house smells heavenly, like an Italian bakery. This is a savoury bread with garlic and Italian seasoning. Each slice has a little bit of cheese on the inside which makes it a great appetizer or a perfect add-on to any pasta dish. The rustic look and texture of this loaf is what you'd expect from any Italian bread; crunchy on the outside, soft on the inside. It's best eaten when warm. I like to heat up a slice in the microwave for a few seconds. It tastes just like it came out of the oven. What I like most about this particular bread (other than the flavour, of course) is that you don't even need a knife. You just pull apart the wedges and you have ready made slices - perfect for travel or long trips where utensils are scarce. Enjoy! Dairy, Egg, & Nut Free Italian Herb Loaf Yields 1 Loaf (12 servings) 2 1/4 tsp active dry yeast (1 package) 1 tsp granulated sugar 1/2 cup warm water 1 1/2 tsp salt 1 tsp garlic powder 4 cups all-purpose flour 1 Tbsp dried parsley flakes 1/2 Tbsp dried thyme 1 Tbsp Italian seasoning 1 cup warm water 2/3 cup dairy free cheese, shredded 1/2 tsp Mrs. Dash Seasoning Put the yeast, sugar and half cup warm water in a small bowl and stir well. Cover and set aside in a warm place for 10 minutes or until foamy. Sift the flour, garlic, and salt in a large bowl. Add the parsley, thyme, and Italian seasonings and stir to mix. Make a well in the centre. Add the yeast mixture and 1 cup warm water. Mix to make a soft dough. Turn onto a lightly floured surface and knead for ten minutes, or until smooth. Place the dough in an oiled bowl and cover with a damp towel. Set aside for 1 hour or until it's doubled in size. Punch down the dough and knead for 1 minute. Divide the dough in half and shape each half into 10 flat discs, about 2.5 inches in diameter. Mix the cheese and Mrs. Dash Seasoning in a small bowl, and add 2 teaspoons of the cheese mixture on one of the discs. Press another disc on top, then repeat with the remaining discs and cheese mixture. Grease a 9x5 inch loaf pan with dairy free cooking spray. Stand the filled discs upright in the prepared loaf pan, squashing them together. Cover with a damp towel and set aside in a warm place for 30 minutes to rise again. Preheat the oven to 415 degrees. Lightly brush the loaf with a little soy milk or water and bake for 30 minutes or until it's brown and crusty on the sides and top. It should sound hollow when tapped on the base. Nutritional Info (Per Serving) Calories 173.19, Total Fat 1.25g, Cholesterol 0mg, Sodium 336.67mg, Potassium 97.63mg, Total Carbohydrates 34.44g, Fiber 1.46g, Sugar 2.02g, Protein 5.42g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  The No Biggie Bunch 04/14/2010
 As many of my readers know, we have very few good allergy books that target preschoolers. Last week, I was able to take a look at The No Biggie Bunch series, which I received in the mail. Let me just start by saying that the authors have done a fabulous job of delivering the message to our dear little ones, all in a fun setting. I had been checking out the No Biggie Bunch web site with anticipation for the newest addition to the series: Dairy-Free Dino-Licious Dig. My little girl has a severe dairy allergy, among others, and she identified with this one right away. I am impressed by the books and I love the concept of inclusion. The entire series addresses the very issues that we struggle to work through with our kids. The No Biggie Bunch is written by Heather Mehra and Kerry McManama. It's about a group of six kids who have different food allergies, with the exception of one. The characters are comprised of Paige who's allergic to Peanuts, Eliot who's allergic to Eggs, Scotty who's allergic to Soy, Davis who's allergic to Dairy, Greta who's allergic to Gluten, and Natalie who has No allergies. Clever and playful, the stories teach kids that with prepared safe snacks and a ready response, the social challenges of food allergies can be easily overcome. The mission of the No Biggie Bunch is as follows (excerpt taken from the books): The No Biggie Bunch is a diverse group of kids who handle the social challenges of food allergies with poise and panache. The adventures of Davis, Natalie, Paige, Elliot, Scotty and Greta are neither technical nor medical. Their stories are meant to act as springboards for conversation among children, parents, teachers, friends and family members. The No Biggie Bunch doesn’t speak about limitations or medications. They focus on allergen-free celebrations and smart preparation. Focus on Fun and all you can do and pretty soon, you will be saying “No Biggie” too. As soon as the books arrived, Maya and I sat down to read them. The first thing that caught her eye was the amazing illustrations. With vibrant colours and beautiful artistic style, the book was able to capture her attention for the entire time, from start to finish. Maya particularly loved the Dairy-Free Dino-licious Dig, not only because she is allergic to dairy, but also because she absolutely LOVES anything dinosaur related. She was so excited as we read the story together and her eyes just lit up when she saw the picture of the dinosaur. She kept pointing at all the pretty pictures and most importantly she understood the story, which brings me to the next point. I liked the fact that the stories are simple, straightforward, and very engaging.  In the case of Dairy-Free Dino-Licious Dig, the story starts with Davis and Natalie who are going excavating to find a dinosaur. It shortly progresses to the main theme of the story, which is snack time. Natalie and Davis are hungry and each of them grabs a snack from their individual No Biggie Bags. Davis pulls out his dairy free snack while Natalie grabs her cheese crackers. The story focuses on Davis's dairy allergy and emphasizes that Davis is allergic to the milk in the cheese, something that I found lacking in other allergy books. The message that comes across is not that cheese causes an allergy but that the allergy is to the milk in the cheese, and so something like soy cheese or rice cheese can be safe, and that anything else (not just cheese) that contains milk is not safe for children with dairy allergies. The story goes on to explain that Davis cannot share snacks because he is allergic, something that most allergy parents try to teach their kids; sharing is a confusing issue for allergic children. One of the most important things about the story is the approach to the challenges of having an allergy in a social setting. It teaches children that food allergies will not dampen their experience if they are prepared with safe snacks and a positive attitude. Simple, yet brilliant.  In a similar fashion, Sports-Tastic Birthday Party addresses a common obstacle for allergy parents, namely birthday parties. The story is about Scotty (who's allergic to soy) and how he celebrates his birthday with the rest of the No Biggie Bunch. It starts off with them playing soccer and then focuses on the food theme: birthday cake. The children handle their respective allergies by showing the group what they each brought as a treat. The story also introduces a new idea; the premise that treats do not necessarily have to resemble the birthday cake, but can be anything else, like favourite fruits or safe candy. The lesson here is that the possibilities are endless. Just because everyone else is having a cupcake doesn't mean I can't have gummy bears instead.  Peanut-Free Tea for Three is about Paige, Eliot, and Greta who are having a tea party. What I liked about this one is that it addressed a common concern for children with allergies; cross contamination. At one point during the story, the children all agree that Paige cannot use the jar of jelly someone brought from home because it might be contaminated with peanut residue. In the end, they all enjoy drinking juice and having their safe snacks.  The other book in the series is Trade-or-Treat Halloween. My little girl took to that one right away. She really enjoys Halloween, trick or treating, costumes, pumpkins, spooky ghosts and all. So this book was right up her alley. The story starts off with the No Biggie Bunch going trick or treating together. It focuses on some of the individual allergies, but the main theme of the story is the fact that all the characters can trade their unsafe candy for safe treats. More unsafe candy means more safe treats and that's what the children are excited about, the possibilities of what they can get in return for trading. It teaches them that Halloween is still a fun event, even without candy. Some of the other things I loved about the entire series and what I thought were quite creative and unique, are the questions in the back of the book after the story ends. Questions such as "How would you trade-or-treat your Halloween candy?" and "Which safe snacks and supplies would you pack for your dinosaur dig?" with a picture of three items and the No Biggie Bag underneath, allow children the opportunity to identify what they think is the correct answer for them. It gives them a measure of control over their allergy and the opportunity to choose from among a variety of options. After reading the stories, Maya was able to guess the correct answer for her, which was the dairy free snacks. I am so proud of her. Another thing that I think is absolutely brilliant is the subtle but powerful image on the inside front flap which displays Nutritional Facts, and whimsically lists Ingredients and Contains warnings. It looks exactly like the label you would find on any food product, and it really gets kids familiar with the idea of reading labels and what they look like. In fact, I think that this should have been included in the actual book because sometimes the flap can be lost but the idea itself proves how much thought and care went into creating those books. Last but not least, is the quality of the paper and the fact that the book is in hardcover. I love children's books that are in hardcover because it makes them more durable. The paper does not feel cheap and has a nice glossy look to it which makes the illustrations more appealing, not that they needed any help in that department. Even I thought the illustrations were great, and I'm an adult. Maya fell in love with the books from the moment she looked at the first picture. The No Biggie Bunch series is a fantastic addition to any kid's library. For children with food allergies, I think it's essential. It teaches kids that anyone can have a food allergy, that it's not ethnicity or gender specific and most importantly, that they are not alone, that others suffer from food allergies as well. The books really put emphasis on the fact that although allergies make us different, they don't make us any less special, that although allergies are serious, it is possible to overcome the social challenges. What I like most about the series, is the inclusion of everyone, those who are allergic and those who aren't and the premise that food does not have to be the focus of any gathering, but that it is more important to focus on family, friends, and all the other good and fun things you can do. In summary, the style of the books is very simple and direct with great illustrations. My 3 year old understood the stories as I read them to her. It teaches kids to take control of their allergies and promotes their creativity by displaying how the characters are able to handle their allergies in different social settings that involve food. At $14.99 US each, the books are invaluable and a worthy addition to your child's collection. I intend to buy the entire collection for my little girl, and there is already some talk within our local community about suggesting the series for school classrooms and daycare facilities. As far as I know, the books can be ordered through Amazon.com though the prices of shipping and customs make it quite expensive for Canadian consumers and that's the only complaint I have. I really would like to see the books sold through Canadian bookstores. Other than that, the books are perfect. The fact that Maya would not put them down and asked me to read them to her over and over again is typically a sure sign that they have become a big hit. Note: In the spirit of full disclosure, the author has provided me with the entire series, free of charge, to review and pass along to the local allergy community as well as the AAIA.  |
