Chocolate Glazed Donuts 09/01/2010
 I've had the hunkering for a Tim Horton's Chocolate Glazed Donut for about a month now. I'm dead serious. I've been going to bed and waking up with images of chocolate donuts covered in vanilla glaze. I'm sure normal, decent law abiding citizens don't think of chocolate glazed donuts when they're on the throne at 4:30 in the AM. It was getting obscene, so to calm the beast, I decided to make my own chocolate glazed donuts. Why, you ask, when I have three Tim Hortons shops surrounding my house and I could simply run out (or jog until I'm out of breath) and buy one. Because a) I might be inclined to eat more than one donut thereby turning my love handles into a spare tire (like I need that!) and b) I want my little girl to enjoy donuts too and Tim Hortons donuts are most likely contaminated with every allergen under the sun. So, after extensive research (i.e. net surfin') and professional consultation (madly flipping through cookbooks on my shelf) I've come up with a de-allergenized recipe (yes, I realize I just made up a word but I'm getting tired of saying milk free/egg free/nut free all the time and it's quicker to say de-allergenized. I'm a genious, okay?) Back to the donuts. I made them and they tasted yummy, just like Timmy's chocolate glazed version only mine didn't leave that layer of grease on the roof of your mouth. Well, unless you like that sort of thing, of course. As an added bonus they are very low in fat, though eating an entire batch renders that fact useless. Anyway, they were delicious and now they're all gone and I'll be makin' 'em again baby! Quick note: These donuts are best baked in a donut pan because the batter resembles that of a cake and is more liquid than solid. They are cake donuts after all. I got my donut pans at Paderno (I love the Paderno store; I could just live there...) for a reasonable price. But don't fret if you don't have a donut pan. I'm a baking freak; only baking freaks have donut pans. If you're not a baking freak, you can use a mini muffin tin to make chocolate glazed "tim bits" or a regular muffin tin and just fill it halfway. Chocolate Glazed Donuts (De-allergenized) Yields 18 Donuts 1 Tbsp vegetable shortening 3/4 cup granulated sugar 1/2 cup unsweetened applesauce 1 tsp vanilla extract 3/4 cup soy milk or rice milk 1/2 tsp instant coffee granules 1 1/2 cup unbleached all-purpose flour 1/2 cup cocoa powder 2 tsp baking powder 2 tsp salt Glaze 1 1/2 cup confectioners sugar 3 Tbsp hot water 1 tsp vanilla extract Preheat oven to 325 degrees. Lightly grease donut pans with dairy free cooking spray. In the bowl of a stand mixer (or you can do this by hand too), combine shortening and sugar. Beat until well mixed. Add applesauce and vanilla. Mix until well blended. Dissolve instant coffee granules in soy milk then add to sugar mixture. Stir to combine. Sift flour, cocoa, baking powder and salt. Add to wet ingredients and mix until batter is just combined. Do not overmix. Fill each donut cup approximately 3/4 full. Bake for 10 to 12 minutes or until donuts spring back when touched. Allow to cool in pan for 5 minutes then invert onto a wire rack and drizzle with glaze while still warm. To make the glaze, stir confectioners' sugar, hot water and vanilla in a small bowl. Dip both sides of donut in glaze while warm. Place on a wire rack to drip excess glaze. Eat and pray that the Lord grants you the self discipline to stop at two otherwise your love handles/spare tire will plot revenge. Nutritional Info (per donut) Calories 86.55, Total Fat 0.99g, Cholesterol 0mg, Sodium 317.85mg, Potassium 32.79mg, Total Carbohydrates 18.04g, Fiber 0.43g, Sugar 8.99g, Protein 1.38g 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. Baklava 08/22/2010
  As if I'm not getting enough of a sugar high this Ramadan, I've decided to bake one of my all time favourite desserts: traditional Egyptian baklava. When I used to live in Cairo, I cherished a little patisserie called Napoli located in a quiet neighbourhood in the Heliopolis suburbs. They served baklava and mille feuille that's to die for. However, I had long given up on all those lovely desserts I ate as a little kid because much of the Middle Eastern dessert pastries include or mainly constitute nuts. With my little girl's severe nut allergies, those desserts became a distant memory. Last week I got thinking (I know, sometimes I surprise myself), that as an allergy mom I have overcome many challenges. Surely it's not going to be a measly nut that will stump me. No, sir! Into the kitchen I went and out came a crazy concoction that turned out fabulous. Since my brother was visiting that night, I decided that he was going to be my unsuspecting victim. He's a connoisseur of such treats and baklava is near and dear to his heart, so I figured if he couldn't tell the difference, no one else will. Yes, people, he thought it was the real thing until I announced that it was dairy, egg AND nut free. Do not be turned off by the filling. It may sound unusual to put those things in with pastry but trust me, the finished product will taste just like the real thing, and no one will be the wiser. The key here is to make this in a 9x13 inch tray because if you double the recipe and make it in a big tray (like my mother used to do and quadruple it) you will inevitably (and I'm really warning you here) eat the whole thing. If there was such a thing as a heart attack on a plate, this would qualify. While writing this post I even thought of removing the nutritional info because it's not really nutritional, more like a warning (the same kind you see on cigarette packages) to exercise a high degree of caution around those treats. They are addictive, sinful and down right evil. But they are soooo good. The photo shows an 8x8 inch tray because I used two trays, but the original recipe fits in a 9x13 inch cake pan. Like I said, keeping them around is insane so I kept one tray and divided the other among friends and family because that stuff goes straight to my love handles, and people, it's not a pretty sight. Enjoy! (the baklava that is, not my love handles) Dairy, Egg, and Nut Free Egyptian Baklava Yields 24 pieces 1 (454 grams) package dairy free phyllo dough 1 cup dairy free margarine, melted Filling: 1 cup quick oats 1 cup rice crispies 1 tablespoon ground cinnamon 2 tablespoons granulated sugar 2 tablespoons sesame seeds Syrup: 1 cup water 2 cups granulated sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice Start by making the syrup. In a medium size sauce pan, combine 2 cups sugar and water. Bring to a boil on medium high. Let it boil for about 30 seconds then remove from heat. Immediately add the lemon juice and vanilla extract. Stir and let it sit uncovered. Meanwhile, make the filling. In a medium sized bowl, combine oats, rice crispies, cinnamon, sugar and sesame seeds. Set aside. Preheat oven to 375 degrees. Brush the bottoms and sides of a 9x13 inch pan with dairy free margarine. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Using the first half, place two sheets of dough in pan, thoroughly brush with margarine. Repeat until the first stack is layered. Evenly spread the filling, leaving 1/4 inch of space around the edges. Top with two sheets of dough, brush with margarine, and continue to layer using the second stack until it is all used. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. I usually cut into 4 long rows then make diagonal cuts starting with the other side. Bake for 20 to 30 minutes or until baklava is golden and crisp on top. Careful not to burn the edges. Remove baklava from oven and immediately spoon syrup over it, evenly. Let cool for 15 minutes and try very hard not to eat the whole thing by yourself. Note: To store, you must leave it uncovered until it totally cools as it gets soggy if it is wrapped up while still warms. When it cools it can be stored in a sealed plastic container on the kitchen counter. You can also leave it in the tray and cover it with foil or saran wrap if you can make it last that long. Nutritional Info (per piece) Calories 215.81, Total Fat 9.35g, Cholesterol 0mg, Sodium 204.64mg, Potassium 36.99mg, Total Carbohydrates 31.47g, Fiber 0.97g, Sugar 17.92g, Protein 2.09g 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.  Banana 'Walnut' Chewies 08/17/2010
 OK, so if you've been following my blog, you know that I am absolutely bananas over bananas (pun intended), and that my mind is over ripe (again, pun intended) with ideas when it comes to baking. I could stand at the kitchen counter all day and imagine little bits of different recipes and how I could mash them (yeah.. I could keep going for ever) into one fantastic recipe. Peanuts and tree nuts have no place in our home. When I set out to make those banana chewies, my intention was to make a banana cookie that tasted like banana with a hint of peanut butter, kind of like a peanut butter and banana sandwich, only without peanuts or nuts of course. I use soynut butter in place of peanut butter for recipes that call for it. However, I had some Sunbutter (sunflower seed butter) samples lying around and I decided to give them a try. But I was slightly disappointed when the cookies came out of the oven. For starters, they looked uncooked even though they were in fact cooked all the way through. They just had this shiny doughy look. Also, they did not taste very banana-ey or peanutty for that matter. It just felt like a piece of under sweetened plain bread. I thought to myself, another flopper, but I resisted the urge to dump the entire batch in the garbage. I gave in to the little voice in my head that said "let's wait and see what they taste like the next day" (because sometimes - and it's that kind of wishful thinking that gets me in trouble often - that's what you do when you try a recipe that flops so hard it knocks your head sideways). In this case, however, I was glad I listened to the little voice, though I probably should not listen to it's other suggestions like shooting the neighbour's dog, who can't stop barking at her own tail day and night. Moving on... those banana walnut chewies are incredible the next day. Seriously, I could not call them by any another name. In fact, I'm going to recommend that you don't even taste them the first day; just store them in a box and stash them for 24 hours. There is a complete turn around in flavour - absolute, other end of the scale, 180 degrees different, kind of turn around. Those little darlings are completely dairy, egg and nut free. However, that nuttiness, especially walnuts, shines through in those gems. Today, I offered one to my little girl (who swiftly turned her nose at them yesterday) and she gobbled it up before I could blink, then asked for another. That prompted me to plop one in my mouth. Yes, I'm well aware that I'm supposed to be watching my weight and all, but hey, I had no choice. It is my obligation and duty to my fellow allergy moms to taste the evidence and analyze it... yes, I'm very giving that way. If I could afford it I would hire an entire forensic team but for now I'll settle for the neighbours and their families. Anyway, where was I... yes, so I plopped one in my mouth and oh my god, WHAT is that? Walnuts!? It must be the Sunbutter. Each cookie literally tastes like a bite of grandma's sweet banana bread, the kind filled with bits of chopped walnuts, only mine don't have any walnuts in them. Although they have a very unassuming look to them, I'm sure those cookies would be pure bliss to banana and walnut lovers everywhere. They are that good, people. In fact, upon tasting the first cookie, I grabbed the second one before I even downed the first bite. Then I had to close the box and quickly exit the premises before it was too late. It was the only way to prevent myself from wolfing down the entire container. The cookies have a cakey but chewy texture. Describing them doesn't do them justice. You really have to try those cookies for yourself, particularly if you are a banana bread lover like myself. In fact, I might just stop making banana bread altogether and stick with those little babies. Oh and best of all, they are so low in sugar and fat that it's a sin NOT to eat one (though I'm sure eating 6 of them, as opposed to just one, cancels any low fat intentions I might have had). Dairy, Egg, & Nut Free Banana "Walnut" Chewies Yields 3 and a half dozen cookies 2 Tbsp canola oil 1/4 cup granulated sugar 1/4 cup brown sugar firmly packed 2 Tbsp soy milk or rice milk 1/2 sunbutter (or any sunflower seed butter) 1/4 cup honey 1 tsp vanilla extract 2 ripe bananas, mashed 2 cups unbleached all-purpose flour 1/2 cup pastry flour or whole wheat flour 1/2 cup wheat germ 1 tsp baking powder 1/8 tsp salt Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. In a large bowl, combine oil and sugars. Beat until smooth. Add soy milk and mix until combined. Add sunbutter, honey and vanilla. Beat until well combined. Add the mashed bananas and mix until creamy. In a separate bowl, combine the flours, wheat germ, baking powder, and salt. Add the flour mixture to the wet ingredients and mix gently until well blended, but do not over mix. Chill dough for 20 minutes. Using a small cookie scooper, drop mounds of dough onto prepared pans. Wet fingers and flatten them slightly. Bake for about 5-8 minutes, until bottoms are golden brown. Remove and let cool on a wire rack. Store in tightly sealed container and serve the next day. Note: In this recipe I specify sunbutter because it really helps give it that distinctive "walnut" nutty flavour. Soy nut butter will work too and the texture will not change but the flavour may be altered slightly. Nutritional Info (per cookie) Calories 77.31, Total Fat 2g, Cholesterol 0mg, Sodium 33.83mg, Potassium 45.23mg, Total Carbohydrates 13.15g, Fiber 0.84g, Sugar 5.27g, Protein 1.88g 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.  Happy Ramadan 08/10/2010
 Tomorrow marks the beginning of Ramadan, a holy month for Muslims, which involves fasting from sunrise to sunset. It's a time of celebration and family feasts. One of my best memories as a child was the smell emanating from the kitchen especially on days when family members were invited to break the fast at a large dinner. My mother would always disappear into the kitchen and come out at the end of the day with fabulous meals and to-die-for treats. My favourite Ramadan dessert is the traditional Middle Eastern half moons. Typically after breaking our fast with a big and hearty meal, delicious pastries are served with tea for a dessert to round out the evening. Half moons (pronounced Katayef or Atayef in Arabic) are often the choice of pastry during Ramadan. They consist of a pancake like dough that is filled with a combination of tree nuts and raisins, fried and drenched in sweet syrup - a cure for any sweet tooth. Those babies do not apologize for what they are - pure sugar and fat, but you have to try one if only to experience food heaven. I am totally addicted to atayef (which means I'll be jogging for the next 100 years) and cannot stop at just one. My version is dairy, egg and nut free. They are just as delicious as the original; so delicious, in fact, that my family inhaled them right away, before they even got a chance to cool. I hope you enjoy them as much as we do and Happy Ramadan! Dairy, Egg and Nut Free Half Moons (Atayef) Yields approximately 40 pieces 1 tsp active dry yeast 1 1/2 tsp granulated sugar 1/2 cup soy milk or rice milk, warm 2 cups all purpose flour 1/2 cup wheatlets or semolina flour 1/4 tsp salt 1 tsp baking powder 2 1/2 to 3 1/2 cups water 1/8 tsp baking soda 1/4 to 1/2 cup canola oil for frying Filling 1/2 cup quick cooking oats 1 cup Rice Krispies 1/2 cup raisins 2 Tbsp granulated sugar 1/4 cup finely shredded coconut, unsweetened 2 Tbsp sesame seeds (optional) Syrup 1 cup water 2 cups granulated sugar 1 tsp vanilla extract 1 tsp lemon juice Start by making the syrup first. In a medium size sauce pan, combine 2 cups sugar and water. Bring to a boil on medium high. Let it boil for about 30 seconds then remove from heat. Immediately add the lemon juice and vanilla extract. Stir and let it sit uncovered to cool completely. The syrup must be at room temperature before using. If you soak the half moons while the syrup is still hot, they will become very soggy. In a separate bowl, combine all the filling ingredients and set aside. In a small bowl, add sugar, yeast, and milk. Cover and set aside for ten minutes or until foamy. In another bowl, add flour, semolina, salt and baking powder. Add the yeast mixture and mix gently. Add 2 cups of water, and mix until smooth. Keep adding water until the mixture is smooth and reaches the consistency of heavy cream. Cover and set aside for 30 minutes. Just before cooking add baking soda and stir. Put a small shallow pan on medium heat. With a ladle pour mixture in pan creating a small round circle, about 3 inches in diameter. Watch closely as it forms into a pancake. When the middle of each pancake changes from liquid to solid, it is cooked. Do not flip! Gently remove with spatula and place on a clean towel and cover with another clean towel. Keep repeating until all dough is used. The bottoms will be crispy when they first come off the pan (it's okay, do not panic), but as they cool they will soften. They need to cool completely before filling. When cooled, fill each pancake with about a tablespoon of nut-free filling and close by gently pinching the edges together to form a half moon shape. Fry in oil in a deep pot on medium to high heat. Make sure the oil is fairly hot. It should bubble as soon as you place the halfmoons in there. When brown on both sides, remove and quickly dump in syrup. Flip gently for no longer than ten seconds and remove to drain. Serve immediately. Note Halfmoons freeze very well. After you put the filling and close them, they can be frozen in a tightly sealed container or ziploc bag for 3 months. To cook them, do not thaw. Take them out directly from freezer to hot oil. Do not refrigerate/freeze once they've been fried. Store leftovers covered loosely at room temperature. Nutritional Info (per 2 pieces) Calories 203.59, Total Fat 3.45g, Cholesterol 0mg, Sodium 82.17mg, Potassium 78.31mg, Total Carbohydrates 41.07g, Fiber 1.03g, Sugar 24.88g, Protein 2.58g 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.  Sweet Potato Bread 08/07/2010
 In keeping with last week's theme of cleaning out the fridge, I discovered a bag of sweet potatoes in the freezer. I usually buy sweet potatoes when they're on sale because they freeze beautifully. I peel, chop and store them in plastic bags in the freezer. I cook only what I need to avoid huge leftovers but sometimes I end up with one lonesome bowl of something or another. If I keep eating everyone's leftovers in this family I will have to walk through the door sideways. Because of that (and also because it's an excuse to bake) check out what I did with cooked sweet potatoes... Enjoy! Dairy, Egg, & Nut Free Sweet Potato Bread Yields single 9 inch loaf Serves 10 1/4 cup vegetable shortening 1/2 cup brown sugar, firmly packed 1/2 cup granulated sugar 1/4 cup orange juice 1 cup sweet potatoes, boiled, peeled and pureed 1 1/2 cups unbleached all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 Tbsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp salt Preheat oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with dairy free cooking spray. In a large bowl, combine shortening and sugars. Beat until light and fluffy. Add orange juice and mix until combined. Add sweet potato pureé and mix until well incorporated. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add to batter and stir until combined. Spread into prepared pan. Bake for 50 to 60 minutes or until lightly browned and a toothpick inserted in the centre comes out clean. Cool in pan for ten minutes. Turn out unto cooling rack. Let it cool completely before slicing. Nutritional Info (per serving) Calories 211.2, Total Fat 5.39g, Cholesterol 0mg, Sodium 244.01mg, Potassium 96.54mg, Total Carbohydrates 39.26g, Fiber 1.37g, Sugar 21.84g, Protein 2.24g 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 Cream Puffs 08/03/2010
 What to do with leftover lemon pie filling when you don't have enough for one pie yet too much to put into cake batter (or when it's simply time to declutter the fridge). Now, these things are dainty, and the dough will be fairly sticky while you work with it. Save yourself a lot of frustration and sticky hands by using the aid of spoons and disposable gloves. The whole thing is done from start to finish in under an hour. They look like little mini muffins but the consistency is more like a biscuit or scone. They are very good warm, though I imagine they would be quite yummy cold as well. Enjoy! Dairy, Egg, and Nut Free Lemon Cream Puffs Yields 24 Pieces 2 1/2 cups unbleached all-purpose flour 1/2 cup granulated sugar 4 tsp baking powder 1/4 cup dairy free margarine, chilled and cut into small pieces 1 cup soy milk or rice milk, cold 1/2 cup egg free, dairy free lemon pie filling or lemon spread Glaze 3/4 cup confectioners sugar 1/4 tsp vanilla extract 2 Tbsp egg free, dairy free lemon pie filling or lemon spread Preheat oven to 400 degrees. Grease a 24 mini muffin tin with dairy free cooking spray. In a large bowl, combine flour, sugar, and baking powder. Cut in cold margarine until it resembles pea size. Add soy milk and using your hands mix until all ingredients are combined. Avoid over mixing so as not to toughen the dough. Divide the dough into 2 balls. Then divide each ball into 12 small round pieces. Press each pice into the muffin tin and spread the sides a bit to get an overhang. Place a teaspoon of lemon filling in each. Gently cover the top with the overhang and twist to make sure it's closed. Do this for the rest of the dough. Bake for 10 to 15 minutes or until lightly golden on the top. Remove from oven and immediately drizzle with glaze. Serve warm. Glaze Combine sugar, vanilla, and lemon filling. Stir until the consistency thickens almost like honey. If it's too thick, you can add a few drops of lemon juice or soy milk. Note about lemon filling: I usually make my own lemon filling because lemon pie is a favourite in our house. Hence, I always have lemon filling leftover. However, there are times when I use store bought lemon filling. Please make sure it's dairy and egg free. I use E.D. Smith's pie filling, which comes in a metal can and is often located right beside the pumpkin pie filling in most grocery stores. You can also find E.D. Smith's lemon spread in the jam aisle at the grocery store. E.D. Smith products are all peanut and tree nut free as well. Oh and by the way, a big thumbs up to E.D. Smith for having clear and straightforward allergen information for every product. I hope other manufacturers follow suit. Nutritional Info (per serving) Calories 97.86, Total Fat 2.18g, Cholesterol 0mg, Sodium 99.7mg, Potassium 27.45mg, Total Carbohydrates 17.32g, Fiber 0.37g, Sugar 5.88g, Protein 1.63g 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.  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.  |
