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Chocolate Loaf

4/30/2011

 
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Hey Mommy, what's that?

It's chicken soup, very yummy, you want some?

No, soup makes me sick. But maybe we can put some chocwit in it and I can eat it all. That will be tewwiffic!


Recently, our little girl has discovered the wonders of chocolate. She's been asking me (in not so subtle ways) to incorporate more of it into her diet. And although her suggestion to add chocolate to chicken soup was quite admirable, I wasn't entirely sure that such a concoction would be well received by the rest of us. So last night I tried to come up with a recipe that would please everyone. However, as opposed to making chocolate chicken soup I opted for chocolate loaf instead. Look at all the marbling of chocolate in there. It's like a chocolate cake on steroids. ENJOY!

Dairy, Egg, & Nut Free Chocolate Loaf
Yields two 8 inch loaf pans

1/2 cup dairy free margarine
1/4 cup dairy free chocolate chips
1/2 cup cocoa powder
1 tablespoon instant coffee granules
3/4 cup water
1 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup unsweetened applesauce
1/2 cup soy milk plus 1/2 tablespoon vinegar, combined
2 tsp vanilla extract
2 cups unbleached all purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees. Grease two 8 inch loaf pans with dairy free cooking spray and set aside.

In a medium size bowl, place dairy free margarine and chocolate chips, and heat in microwave at 20 second intervals until melted. Stir until smooth. Pour into the bowl of a stand mixer and sift in cocoa powder. Stir until it's well incorporated. Combine instant coffee granules with water and add to the chocolate mixture. Add sugars, applesauce, soy milk mixture and vanilla. Stir on medium speed until smooth.

In a large bowl, sift flour, baking soda and salt. Add to wet ingredients and stir until just combined. Do not over mix.

Pour into prepared loaf pans and bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. Let cool in pan for ten minutes then transfer to a wire rack to cool completely. Then repeat the following (and this is a really important step; the recipe will not work otherwise): Lord, please grant me the discipline and will power to avoid cutting the loaf right now so it doesn't crumble. Wait ten minutes, then cut into the loaf anyway. Get completely swarmed by family members demanding a piece of the loaf that is still piping hot. Quickly grab the camera so you can take pictures before the loaf disappears. Watch it crumble as you slice into it. Watch as the darn thing is being inhaled by the masses. Look for any sign of crumbs. Fail to find any. Amen!

Note: We tend to like the addition of spices to chocolate in this household. I often add cinnamon or cloves, but you can add any spice you like.


Nutritional Info (per 2 ounce slice)
Calories 184.41, Total Fat 5.43g, Cholesterol 0mg, Sodium 189.25mg, Potassium 51.02mg, Total Carbohydrates 33.07g, Fiber 0.73g, Sugar 20.98g, Protein 1.66g

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.
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Sweet Potato Bread

8/7/2010

 
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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.
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Banana Bread

4/6/2010

 
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Banana bread has always been one of my all time favourite breads. I especially enjoyed the one I got accustomed to eating whenever we visited my husband's late grandmother. She used to make the best banana bread I've ever tasted and her recipe was so simple. I've been trying to create a recipe that mimics hers and have finally found something that comes very close. I've had to adjust the recipe to make it dairy, egg and nut free.

This bread also freezes extremely well. It's incredibly moist and also very forgiving. I have baked it as loaves, cakes, and even muffins. I often bake it in a muffin tray and freeze the muffins individually. Then when my little girl wants one, I just take it out of the freezer and into the microwave for a minute. It tastes just like it came out of the oven.

This also happens to be a relatively healthy banana bread. You can make it with white flour if you do not have whole wheat. I often made it in different forms to serve others with allergies. I knew a mother with a boy who's allergic to wheat and soy as well, so I made this recipe using rice flour (2 1/4 cups) instead of whole wheat flour, and it turned out fabulous as well.

Not to mention, it comes in handy on those days when you have an abundance of over ripe bananas (and those darn fruit flies). Enjoy!

Dairy Free, Egg Free, Nut Free Banana Bread
Yields two 9-inch loaves (Serves 20)

2 cups all-purpose whole wheat flour 
1 cup quick cooking oats
1/2 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons baking powder
2 teaspoons baking soda
5 medium mashed bananas, well ripened
1/2 cup oil (I use canola)
1 tablespoon vanilla extract
1/3 cup juice (orange or apple flavours work best)

Preheat oven to 350 degrees. Lightly coat two 9 inch loaf pans with dairy free cooking spray.

In the bowl of a mixer combine flour, oats, sugars, baking powder, and baking soda with a wire whisk. In a separate bowl, mash bananas and until smooth. Add vanilla and mix together. Pour unto flour mixture and then add oil and orange juice. Mix on low speed until combined and then increase speed to high for only a few seconds. Using a rubber spatula make sure batter is well incorporated.

Pour batter into prepared loaf pans and bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack and cool completely.

Nutritional Info (Per Serving)
Calories 170.28, Total Fat 5.78g, Cholesterol 0mg, Sodium 275.44mg, Potassium 174.79mg, Total Carbohydrates 29.43g, Fiber 2.24g, Sugar 17.09g, Protein 2g

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.
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Cinnamon Biscuit Loaf

3/3/2010

 
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You know how sometimes you have those days where you just didn't get enough sleep the night before and everything seems so foggy? Well, it doesn't help when on those days you have a tiny toddler who demands "cimannin wolls", especially when the dough requires yeast and time to rise. Time, a commodity I'm short on these days!

This is a cinnamon loaf recipe that I created on a whimsy one day, which means it's adaptable to suit any tastes. Feel free to experiment and add your own variations to it. It's simple, easy, and very quick. It does not include yeast and therefore no rising time is required. It doesn't even require the use of a mixer, just your hands and a spatula. I think it's the perfect breakfast with a cup of coffee, or great as a snack too. It's like a cross between cinnamon bread and cinnamon biscuits. The dough is very moist and tender on the inside while the outside remains crunchy. The sprinkle of sugar on the outside gives it just the right amount of sweetness.

Dairy Free, Egg Free, Nut Free Cinnamon Biscuit Loaf
Yields one 10 inch loaf (Serves 10)

2 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup dairy free margarine, chilled & cut to pieces
1 cup cold soy milk or rice milk

Filling:
3/4 cup white sugar
4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Generously grease a 10 inch loaf pan with dairy free cooking spray and set aside. Combine the filling ingredients together in a small bowl and set aside.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in margarine until crumbly and resembling pea size. Make a well in the center, and pour in milk. Stir to form a soft and somewhat sticky dough.

Turn dough out on lightly floured surface. Knead about 10 times. Add more flour unto your surface before rolling to make sure it doesn't stick. Roll into a 9x13 rectangle about 1/4 inch thick. Sprinkle a few drops of water unto the dough surface and gently rub until the entire surface is moistened. Spread the cinnamon sugar filling over the dough, reserving one tablespoon to sprinkle on top. At this point you can add raisins, currants, or anything else you like. Roll the dough starting at the short side. Make sure the sides are pinched closed. Sprinkle the remaining tablespoon of cinnamon sugar on top and on the sides as well. Carefully transfer to pan.

Bake for 40 to 45 minutes, depending on your oven. Let cool in pan for 5 minutes then promptly remove unto a wire rack and let cool for 10 minutes before slicing.


Nutritional Info (Per Serving)
Calories 263.66, Total Fat 9.74g, Cholesterol 0mg, Sodium 562.08mg, Potassium 66.01mg, Total Carbohydrates 41.67g, Fiber 1.28g, Sugar 20.96g, Protein 3.35g

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.
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