First Day of First Grade

It's hard to believe but Doodle started First Grade last Monday! That morning she bounded in our room at 5:50 AM to tell us she was super excited for school to start - you've gotta love the enthusiasm of a First Grader. We're fortunate that her school continues to support us in Doodle's restricted diet. They allow Doodle to heat her lunch up in the microwave at school and I send snack/juice for their afternoon snack break. It makes our school lunch fairly simple. They have offered to cook for her, but she now has 4 different restrictions and I fear they may not be able to keep them all straight, so I continue to send lunch with her.

First Day of First Grade

Last year, we had such difficulty getting our doctor to sign a form that states she needs a restricted diet. I was so frustrated and living in a small town doesn't give you a lot of doctoring options. This year, a new pediatrician has come to town and we decided to give him a try. I have to say, I was pretty impressed with how thorough he was. He clearly had done his homework on Doodle and spent over an hour just talking to me about Doodle's developmental delay, autism symptoms, and inability to focus. He was also great with Doodle - showing her pictures of his dogs and talking to her on her level. He had no hesitation about signing a doctors order restricting her diet from gluten, dairy, and eggs. What a relief - if he doesn't work out, I will need to drive 90 miles or 120 miles just to visit a doctor for Doodle. Ugh!

For snacks, I've modified my Chocolate Chip Cookie recipe once again to remove the eggs from them - since Doodle can no longer tolerate eggs. Here's the new recipe:

1 1/3 Cup Sweet Rice Flour
1 Cup Sorghum Flour
1 Cup Bob's Red Mill All Purpose Gluten Free Flour
2 tsp Xanthan Gum
1 tsp Baking Soda
1 Cup Shortening
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
1/2 Cup Agave Nectar
1 T Vanilla
1 T Egg Replacer
1/4 Cup warm water


1/2 Package Dairy Free Chocolate Chips (I use Ghiradelli Semi Sweet)

1. Pre-heat oven to 350 degrees.
2. Combine Flours, Baking Soda, and Xanthan Gum in a small bowl. Set aside.
3. In a large bowl combine Shortening, Sugar, Brown Sugar, Vanilla. Cream together on high speed.
4. Whisk together egg replacer and warm water until frothy. Add to Shortening mixture and mix on high speed.
5. Add to mixture dry ingredients and mix on high speed. With a spatula, stir in chocolate chips. Refrigerate for 20 minutes.
6. Prepare a baking sheet with non-stick spray. Drop cookies by the spoonful onto baking sheet and bake for 9 to 10 minutes. Remove from oven and cool on baking sheet for 1 minute. Remove cookies from pan and place on cooling rack.

A Dairy Free Reminder....

Today Doodle came home from the neighbor's house just screaming in pain, complaining her stomach was upset. She had accidentally eaten popcorn at the neighbor's house with butter on it - a big NO - and now she was paying the price. At our house, I am so diligent about not allowing dairy to sneak into her diet because I know the consequences - but it's hard to control what happens at other people's house and popcorn is one of her favorite treats. At our house, I purchase Kettle Corn that is dairy free and Doodle is free to pop it herself and enjoy. Lesson learned, for her!

After a long nap, Doodle's stomach troubles were cured and we decided to make Peanut Butter Rice Krispy Treats for a snack this week. The recipe is so simple and I love that it adds a little bit of protein to an otherwise sweet treat.

Peanut Butter Rice Krispy Treats

2 Tbsp Earth Balance Dairy Free Butter
1/2 cup Creamy Peanut Butter
40 to 50 marshmallows
1 box Gluten Free Rice Krispies

1. In a large pot, melt dairy free butter and creamy peanut butter over medium heat.
2. Stir in marshmallows. Continue stirring until completely melted.
3. Pour in Rice Krispies and stir until marshmallow mixture completely mixed in.
4. Pour into a greased 9" x 13" pan and spread evenly. Cut into even squares and serve.

Turning 7

We've had a busy summer and it's hard to believe that there are less than 4 weeks until school starts. Our Doodle is going into first grade and I'm trying to prep for this by stocking up meals in the freezer and adjusting her diet to exclude corn in the hopes she will have better luck paying attention this year. A summer filled with playing in the pool will soon turn to a busy fall filled with new teachers, new classmates, and homework. I'm confident this year that Doodle will keep up with her class better and make new friends. I've noticed over the summer that she has had an easier time making friends at the playground. She used to shy away from talking to other kids and sometimes wouldn't even play on the equipment if other kids were there. Now, she strikes up conversations with other children and forms friendships. It's so awesome to see her blossom!

How to Throw an Allergy Friendly Princess Tea Party

Princess Doodle in her Party Dress

Last weekend we threw a birthday party for Doodle. She turned 6 years old in July and each year I plan a celebration in August (summer gets to be hectic around these parts). This year Doodle insisted that she have a Princess Tea Party. So, being the devoted mother that I am, I set about making that dream happen.

Step 1: Make the invitations (I am an avid scrapbooker, so the only real choice for invites were handmade). I found some pretty pink ribbon, pink flocked paper and vellum to create a royal looking invitation:

"The princess Doodle requests the honor of your presence at her royal tea birthday party. Come dressed in your tea party best or whatever princess attire you so desire." 

All the little girls came dressed in their gowns and tiara's, ready for a royally good time.

The Princesses in Their Tea Party Best

Step 2 - Do a lot of baking!  The menu was as follows:

My Refreshing Lemonade (to substitute for tea)
Mini cakes frosted with Princess Pink frosting (I used Betty Crockers Gluten Free Cake Mix
with Pillsbury Frosting)
Chocolate Dipped Strawberries (strawberries dipped in melted Enjoy Life Chocolate)
Individual Lemon Tarts
Fresh Fruit (strawberries, melon, bananas, and nectarines)

Step 3 - Deck out the table.  My mother-in-law gave me a pretty silver tea set when we were married. I have never used it, but it came in handy for such a special occasion as a princess turning 6!  I poured the lemonade in the teapot and served all of the princesses with it. Each princess had their own tea cup and the table was dressed with nice linens and cloth napkins. I used crystal serving dishes and a beautiful cake platter.

Step 4 - Decorate magic wands. My friend Sarah is quite crafty and was gracious enough to help me create magic wands for the kids to decorate. Very simple to do -

1. Spray some styrofoam balls with gold glitter paint.
2. Attach balls with hot glue to the pointed end of a wooden skewer (the kind used for kabobs)
3. Wrap skewer in pretty pink ribbon to cover up the wood and glue down.
4. Tie curling ribbon (like for presents) at the top of the wand (just under the gold ball) and use a scissors to curl the ribbon. Add a bow, if desired, and glue in place.
5. Purchase "gems" from the local dollar store and have the girls glue them on their wands to make it their own.

Step 5 - Bring on the princesses and have some fun! The whole afternoon was just a delight for Doodle! She absolutely loved her party, getting dressed up in a fancy dress, wearing a tiara, and having her friends over for a special celebration. We played a few princess games (pass the tiara and princess limbo), ate lots of food - and danced.

Most amazingly was that not one of the children could tell that this party was Allergy Friendly. No one complained about the taste of the gluten free cake or could tell that I used dairy free topping on the lemon tarts. How great is that? 

The Princess and her Gluten Free Cakes

 

Rice Cereal Treats

One of the common blunders we made when first going gluten free is not understanding the hidden ingredients which may contain gluten. It's so easy to not realize that a simple ingredient has gluten. Take Rice Krispies as an example. You would think that a rice based cereal would be gluten free - it's not! Rice Krispies contain barley malt and barley contains gluten - so this is NOT a gluten free cereal.  You can purchase a substitute cereal which IS gluten free calledKoala Crisp. Our store carries the cocoa version, but it also comes in the plain rice variety.  We decided to make Cereal Treats made from Koala Crisp tonight as our weekly treat. I added peanut butter to give it some extra protein and to complement the cocoa flavoring in the cereal. Doodle said they were delicious!

Peanut Butter Rice Cereal Treats

2 Tbsp Dairy Free Butter (I use Earth Balance)
1/4 Cup Creamy Peanut Butter
40 Marshmallows
1 Package Koala Crisp Rice Cereal

1. Melt butter substitute and peanut butter over low heat in a large pan.  Add in mrshmallows and stir constantly until marshmallows are dissolved.
2. Stir in Rice Cereal until completely mixed.
3. Season a 9 x 13 inch pan with butter substitute and season your hands. Spread marshmallow mixture evenly in pan. Allow to cool.

I topped these treats with some dairy free chocolate chips and cut them into large squares for dessert.  The chocolate melted into the knooks and crannies of the bars and tasted wonderful!

If you're looking for a great gluten free cereal that doesn't break the bank - try Chex! General Mills has recently made many of their rice based Chex cereals gluten free. Doodle loves the Honey variety and the Cinnamon variety. Beware of the chocolate version if you are diary free, as this product contains dairy!

Grilled Asparagus

Well the weather has turned warm (for the most part!) and we have been cooking an increasing amount of dinners on the grill. I love grilling season! It makes cooking so easy and clean up even easier! One of our new found favorites this year is fresh asparagus on the grill. A friend from work gave us a large quantity of asparagus fresh from her garden and boy is it delicious when cooked on the grill! Here's how:

Grilled Asparagus

Fresh Asparagus (as much as desired)
1-2 Tbsp Olive Oil
Kosher or Sea Salt

1. Wash, dry and snap off ends of asparagus.
2. Sprinkle asparagus with Olive Oil and Salt.
3. Place horizontally on the top rack of the grill and cook 10 minutes or to desired tenderness.

Asparagus on the grill goes wonderfully with Hamburgers. Doodle loves a good hamburger and enjoys eating it sans bun with plenty of ketchup and mustard. She's also found a new love for Bratwurst! We've been feasting on these summer treats for quite a few weeks and the asparagus really rounds out the meal.

Of course, anything on the grill goes better with a tall, cool glass of lemonade. We fresh squeeze the lemons for a refreshing summer drink. Try some out today!

Dairy Free Jo-Jo's

Once upon a time we used to love to indulge in fried chicken and Jo-Jo potatoes at KFC (or as Doodle calls it, Kipsy). Unfortunately, most establishments use some form of wheat or dairy on their Jo Jo potatoes for seasoning. So, we have invented our own, much healthier version, at home. Here's the recipe: 

Jo Jo Potatoes

3-4 Medium sized potatoes - sliced into thin wedges

Olive Oil

Paprika

Kosher Salt

Pepper

Rosemary - if desired

1. Place potato wedges on a cookie sheet. Drizzle with olive oil and mix up with your hands so that all potatoes are coated.

2. Sprinkle with paprika, salt, pepper, and rosemary.

3. Set oven to broil and place potatoes in oven. Cook for 10 minutes and stir potatoes.

4. Cook another 10 minutes or until the potatoes reach desired crispiness. Serve with your favorite dip.

On another note, Doodle signed up for soccer tonight and is excited to start playing. She has the cutest pink and black Adidas cleats! I'm excited for her to continue master kicking a ball. This is one of the items the physical therapist has suggested as summer work. Hopefully we'll get a good coach who is patient and kind. Can't wait to see her running around the soccer field with the rest of her peers!

Gluten Free Thanksgiving

Thanksgiving is less than a week away and I am busy deciding what to make this year for our holiday feast. We are dining with our neighbors this year, as all of our family has decided to travel out of state and we decided to stay home. Here's a look at my menu so far:

All Natural, Anti-biotic free brined Turkey from Trader Joe's
Dairy Free Mashed Potatoes
Homemade Apple Cranberry sauce
Wild Rice Hotdish
Roasted vegetables
Some kind of sweet potatoes - I'm still deciding what to make
Dairy Free/Gluten Free Pumpkin Pie

Last year, I included a delicious gluten free corn-bread stuffing. It was the hit of Thanksgiving dinner and my very picky Uncle said he really enjoyed it. While I'm not making this dish for 2009, I thought I would share for those of you who are making stuffing. I adapted this recipe from Cusine At Home December 2006 issue. The cornbread recipe I found at WholeFoods.com

Gluten Free Apple Cornbread Dressing

Gluten Free Corn Bread
1 Tbsp Dairy Free Butter
1 Cup Corn Meal
1 Cup GF All Purpose Flour
2 tsp brown sugar
1/2 tsp Salt
2 tsp Baking Soda
1 Egg
1 Cup Dairy Free Milk

1. Preheat oven to 350 degrees. Place dairy free butter in 9 inch square baking pan or cast iron skillet. (I use the cast iron skillet). Place the pan in the pre-heating oven until butter is melted. Remove from oven and coat pan with melted butter. Set aside.

2. Mix corn meal, flour, salt, brown sugar, and baking soda together. Add egg, dairy free milk and melted butter. Mix together with a wooden spoon - using a few strokes. Do not over mix. Pour into prepared pan and bake for 25 to 30 minutes.

3. Cool corn bread and cut into cubes. To stale the corn bread spread on a baking sheet then dry in a 200 degree oven for about 2 hours (or let sit out for several days ahead of time).

Stuffing
4 cups Gluten Free Bread - cubed and staled
4 cups Corn Bread - cubed and staled
2 1/2 cups broth (chicken or vegetable)
1 cup Apple Juice
3 eggs, beaten

6 Tbsp Dairy Free Butter
1 cup Onion, diced
1 cup Celery, diced
2 cups Braeburn or Granny Smith Apple, peeled, diced
1 cup raisins (optional)
1/2 cup chopped fresh Parsley
1/4 cup chopped fresh Sage
1 Tbsp fresh Thyme leaves
Salt and Pepper

1. Preheat oven to 375 degrees. Coat a 9 x 13 baking dish with non-stick spray.

2. Fold breads, broth, apple juice, and eggs in bowl.

3. Saute onion and celery in dairy free butter in non-stick skillet over medium high heat until soft - 3 minutes.

4. Add onion mixture and remaining ingredients to the breads. Mix well, then pour mixture into prepared baking dish.

5. Bake 45 minutes or until top is golden brown.

I'll post more of my Gluten Free/Dairy Free Thanksgiving recipes later this week. Happy Thanksgiving to all!

Soup Sunday

Fall has set in and our family has been craving soup. I have taken up the tradition of my family by serving soup every Sunday after church. Growing up, we would pile in the car and head to church. Every Sunday after church, we would stop by the local grocery store to pick up the Sunday paper, some rolls, and whatever we needed for soup. I've instituted the same tradition in our house (without the paper and rolls) by serving soup on Sundays. One of the soups that mom often served was Wild Rice Soup - a Midwest favorite. Doodle happens to love Wild Rice Soup, but we gave it up once she became dairy and gluten free. However, after much trial and error, I have finally perfected a dairy free/gluten free version of this classic soup. On the next crisp, fall day, cook up a pot and savor the last remaining days of decent weather.

Wild Rice Soup

4 Tbsp Dairy Free Butter
1 Medium Onion, chopped
1/2 Cup Mochiko Sweet Rice Flour
3 Cups Gluten Free Chicken Broth
2 16 oz cartons Coffee Rich Non-Dairy Creamer
1 1/2 Cups Wild Rice - cooked
2 Large Carrots - Shredded
1 Cup Ham - Cubed (prefer nitrate/nitrite free ham)
1/8 cup Sherry (optional)
1/2 Cup Slivered Almonds (optional)


1. Over Medium High heat, melt butter in a large pot. Add chopped onion and cook until translucent.
2. Add in Sweet Rice Flour to make a roux.
3. Whisk in chicken broth. Continue whisking until flour is dissolved. Cook for 2 minutes.
4. Whisk in non-dairy creamer - mixture should thicken. If too thick, add a bit more chicken broth.
5. Add in Wild Rice, Shredded Carrots, and Ham. Simmer until heated through. Add Sherry and Almonds, if desired.

I experimented with several different gluten free flours for this recipe and found that Sweet Rice Flour works best. It thickens the soup nicely, yet doesn't leave any after taste (as so many GF flours do.) I've also found that Sweet Rice Flour makes the best pancakes and waffles - they are light, airy, and crisp up perfectly. If you haven't tried Sweet Rice Flour for your GF baking, pick some up and see for yourself.

Enjoy!

Gluten Free Banana Bread

My girls used to gobble up a bunch of banana's in a matter of days. I typically buy 2 bunches of organic banana's and, in our household, that will last about 4 days. So, this past week when I went grocery shopping, I didn't think twice when I added banana's to my cart. To my surprise, they just sat on the counter - no one touched them all week. Needless to say, I now have some very ripe banana's and a perfect opportunity to make some banana bread.



Growing up, my mother always made the best banana bread around. It was delicious! I have adapted dear old mom's famous banana bread and made this recipe gluten and dairy free for Doodle. The loaf just came out of the oven and it smells wonderful - tastes great too. Moist, flavorful, and just like I remember mom's.

Gluten Free Banana Bread

1/2 Cup Sugar
1/2 Cup Agave Nectar
4 T Dairy Free Shortening
1 Egg
3/4 Cup Almond Milk (or other milk substitute)
3 1/2 Cups GF Flour Blend
1 tsp Xanthan Gum
1 T & 1/2 tsp Baking Powder
1 tsp Salt
3 over-ripe banana's - mashed

1. Heat oven to 350 degrees. Grease 2 bread loaf pans.
2. Mix sugar, agave nectar, shortening, and egg with a mixer.
3. Add in almond milk and banana's with mixer.
4. Blend dry ingredients in until combined.
5. Split mixture between prepared loaf pans. Bake in oven for 40-50 minutes or until knife inserted in loaf comes out clean.

We served this bread right out of the oven with some dairy free butter. Next time around I may add some dairy free chocolate chips to the loaf - I'm sure it will add a nice flavor to the loaf.

Enjoy!

Pumpkins, Glorious Pumpkins

One of the best parts of fall is the annual trip to the local pumpkin patch. We started this tradition in our family 3 years ago when we moved back to the Midwest. There's a local apple orchard that has a very large pumpkin patch. We enjoy taking a ride on the hay wagon down to the patch and combing through all of the pumpkins to find just the right pumpkin for each member of the family. This year, mine was a blue squash, and Doodle found a white pumpkin. When we started the tradition Doodle found a pumpkin just the right size for a 2 1/2 year old. She immediately named him "Charlie". Charlie went with her every where! When he started to rot, Grandpa tried to swap him out with a similar pumpkin. She waltzed in the room and immediately declared "Where's Charlie? That pumpkin is not Charlie." There was no fooling her. Last year she found Charlie the Second, who was accompanied by two small gourds whom she referred to as her new brothers "Jimmy and Jerry." Charlie and Jimmy are pictured above with Doodle at the orchard. Jerry lives to this day - Jimmy didn't survive through the winter last year.
This year's trip to the pumpkin patch was no exception and she has named her white pumpkin Charlie the Third.

In honor of Charlie the Pumpkin, I made Gluten Free Pumpkin muffins today. Here's the recipe.


Gluten Free Pumpkin Muffins

1/2 Cup Sugar
1/2 Cup Agave Nectar
2 Eggs
1 1/2 Cups GF All Purpose Flour Blend
1/2 Cup Almond Flour (if you don't have almond flour, add 1/2 cup more to the GF all purpose flour)
1 1/2 tsp Baking Powder
1/2 tsp Xanthan Gum
1 1/2 tsp Cinnamon
3/4 tsp Nutmeg
1/4 tsp Salt
1/8 tsp ground Cloves
1 16 oz can Pumpkin Puree
1/2 cup Canola Oil
1 tsp GF Vanilla

1. Preheat oven to 350 degrees. Grease muffin tins or spray with non-stick spray.

2. Blend together Sugar, Agave Nectar, and Eggs. Beat Well.

3. Add remaining ingredients and beat well - 1 to 2 minutes. Pour batter into prepared muffin tins and place in oven.

4. Cook for 20 -25 minutes or until toothpick inserted in muffin comes out clean. Cool in muffin tin for 5 minutes and remove to wire rack to cool completely. Enjoy!

I added in the Almond Flour to this recipe because I like the extra protein it provides Doodle. You may not have almond flour in your pantry, so just substitute an equal amount of GF All Purpose Flour instead. We may find some Dairy Free cream cheese (i usually buy Tofutti brand) to make some Cream Cheese Frosting to top off the muffins, but I try to keep Doodle's exposure to soy at a minimum. The muffins taste great without the frosting, so I may skip it this time.

Fried Plantains

Finding good Plantains in the middle of nowhere is a rare treat for my family. Being that 3/4's of my family has some kind of Haitian blood in them, plantains are a favorite food among my crew. If you're not familiar with plantains, they are cousins of the banana and come with a thick, hard peel. They are typically about twice the size of a regular banana with the peel on and are much starchier than a banana. Unfortunately for me, most of the plantains carried at the local grocery store are often too ripe, almost rotting when I do my shopping. So, when we find the bright green variety at the store, I usually snap up the whole lot. Inevitably, the cashier will ask me what they are and how I prepare them. If done properly, they taste like a thick, crunchy potato chip. If your looking to try something new, fried plantains make a great side dish for dinner - especially with Jambalaya or Creole Pork. Here's the technique we use for perfect plantains.

Perfect Plantains

1-2 Green Plantains
1 Cup Oil (or enough to fill a deep fryer)
1 Cup Water
Sea Salt

1. Trim the ends off the plantain and peel. Peeling can be tough - use your knife to slice through the skin on both sides of the plantain. Then slide your finger underneath the skin and gradually work your way down the plantain. The skin should come off easily once started.

2. Slice plantain into 4-5 large chunks.

3. Heat oil in frying pan or deep fryer. Once oil is hot enough, place chunks in oil until light brown.

4. While plantains are frying, place water and salt in a bowl.

5. Remove plantain chunks from oil and place on a paper towel lined plate. Next, flatten each plantain chunk. I use to small pieces of wood which we received as a gift from my Haitian mother-in-law. You can also place the plantain between 2 sheets of wax paper and flatten with a can of beans (or whatever).

6. Dip plantain's in the salt water and place back in the hot oil until crispy and golden brown. About 2 minutes.

7. Remove from oil and serve.

We like to eat these plantains fresh out of the fryer. Occasionally, we will make some Au jus and serve on the side to dip the plantains in. My husband particularly likes this, but they are great straight from the fryer.

Yellow Rice

My family is an avid consumer of rice. I'm not particularly fond of the dish, myself, but my husband and older daughter originally are from Haiti, so rice is a staple in our home. Doodle especially loves it when her daddy makes rice & beans with sardines. (Definitely NOT on my favorite list of foods!) To spice up regular rice, I often make yellow rice - it's simple, easy, and quick and makes the meal a little more interesting.

Yellow Rice

1 Cup White Rice
2 Tbsp Olive Oil
1 tsp Turmeric
1 1/2 Cups water
Salt to taste

1. Heat oven to 350 degrees.

2. In an oven proof sauce pan over high heat, add Olive Oil and Turmeric. Add rice and cook for 1 minute on stove.

3. Add water. Bring to boil on stove. Cover.

4. Place rice in oven and cook for 20-25 minutes until water is evaporated. Remove from oven and serve.

This rice will not be as moist as traditional white rice recipes. That's just the way we all like it. If it's too moist, most of my family will not eat it. Cooking in the oven allows for a shorter cooking time - perfect for a busy mom like myself.

GF Chicken Nuggets

One of the foods Doodle used to eat regularly was chicken nuggets, chicken fries, and chicken strips. Since we have gone gluten free, she has had to give that up. Until now! I have finally found a decent way to make gluten free chicken nuggets that can be done with not a lot of effort. I adapted this recipe from the August issue of Cuisine at Home (my favorite cooking magazine.) The version to the left is actually made with Pork, but tastes equally as good with chicken.



Gluten Free Chicken Nuggets


1/2 to 3/4 cup GF All Purpose Flour
2 eggs
1 Tbsp Dijon Mustard
1/2 to 3/4 cup GF bread crumbs
2 thick boneless, skinless chicken breasts - sliced lengthwise in half
salt/pepper to taste
4 - 8 Tbsp Olive Oil

1. Whisk together eggs and dijon mustard in a small bowl.
2. On a large plate, pour GF all purpose flour. On a separate plate, pour the GF bread crumbs.
3. Place each chicken breast between 2 sheets of plastic wrap. With a mallet pound down the chicken breasts until about 1/8 inch thick. Salt & pepper the chicken breasts.
4. Dredge each chicken breast in the flour, then dip in egg mixture. Finally coat in GF bread crumbs.
5. In large frying pan heat olive oil. Once hot, place chicken in olive oil and fry until golden brown on both sides, turning as necessary.
6. Cut chicken into strips and serve.

Doodle especially likes this dish when I serve the nuggets with Honey as a dipping sauce. Pictured above I served the nuggets with my yellow rice and sauteed asparagus.

Flour-Free Chocolate Chip Cookies

I ran out of Kirkman Labs Pea Protein Powder this weekend and needed to bake snacks for the coming week for Doodle. I decided to snoop through my pantry for an alternative protein source for chocolate chip cookies. I dug out a jar of Almond Butter and decided to give it a try. I had made Peanut Butter cookies for the KId Friendly ADHD and Autism Cookbook and decided to adapt the recipe with Almond Butter and Agave Nectar. The original recipe called for a cup of Brown Sugar and I try to avoid using sugar in most of my baking. I substituted Agave Nectar for the brown sugar and came up with the following recipe.

Flour Free Chocolate Chip Cookies

1 14 oz jar of Almond Butter
1/2 cup Agave Nectar
1 Egg
1 Teaspoon Baking Soda
1 Cup Dairy Free Chocolate Chips
1 Teaspoon GF Vanilla

1. Heat oven to 350 degrees.
2. Place Almond Butter in a medium sized bowl and blend at high speed for 2 minutes.
3. Add Agave Nectar, Egg, Baking Soda, and Vanilla. Blend on high speed for 2 minutes.
4. Stir in Dairy Free Chocolate Chips.
5. Refrigerate dough for 10 minutes.
6. On a greased cookie sheet, place spoonfuls of cookie dough 1-2 inches apart. Place in heated oven and bake for 9 minutes or until light brown.
7. Remove from oven and cool on cookie rack. Dip in glass of dairy free milk and enjoy!

Makes 2 dozen cookies.

Cookies & Cream Coconut Milk Ice Cream

Doodle had such a good week at school this week. It's amazing how much she has achieved in just 3 short months. The teacher sent home a note saying that she cut out her raccoon all by herself. I know this seems like such a small thing that most 5 year old's can do. But, fine motor skills are so difficult for Doodle and a simple thing like concentrating long enough to cut around an object was near impossible for Doodle 3 months ago. So, I was so excited to hear this great progress on the first day of school. Doodle also was asking me how to spell words this weekend and would hold up each letter after she wrote it and exclaim - "Look, Mommy, I made an awesome 'V' (or whatever letter she was making)." Sure enough, I would look, and she had made the latest letter absolutely perfectly! Again - something she could not do 3 months ago.

To celebrate these great feats, we made ice cream tonight! The recipe this time came with mixed reviews. The neighbor boy across the street claimed it was the best ice cream he had ever had - as did Doodle's sister. The neighbor girl and Doodle didn't have the same love for it. I have come to learn Doodle just isn't in love with coconut milk - so I will probably have to drop that from my non-dairy milk line-up. Oh well. Here's the recipe - try it for yourself and see what you think.

Cookies & Cream Coconut Milk Ice Cream

1 14 oz Can Lite Coconut Milk
2 Cups Original Almond Milk - or other Dairy Free beverage (no flavor added)
1/2 Cup Sugar
1/2 Cup Agave Nectar
1/2 teaspoon Xanthan Gum (optional)
1 Tablespoon Pure Vanilla Extract
1 Package Gluten Free/Casein Free Sandwich Cookies (I use KinniToos Sandwich Cookies)

1. In a mixing bowl, mix Lite Coconut Milk, Almond Milk, Sugar, Agave Nectar, Xanthan Gum, and Vanilla on high speed until sugar is dissolved.

2. Add mixture to ice cream maker according to your manufacturers directions.

3. Churn for 20-25 minutes (according to Mfg directions) until thick.

4. Crush Sandwich Cookies and add to ice cream mixture. Churn for 5 more minutes to mix in.

5. Place ice cream in freezer safe bowl and freeze for several hours. Scoop up a dish and savor.

Rasperry-Chocolate Truffle Ice Cream

For this recipe I modified the basic vanilla recipe from the Vanilla Brownie Ice Cream and added my own dairy free chocolate sauce and raspberry sauce. The chocolate blended into the ice cream, but left some nice chunks that melt in your mouth as you savor this treat.

1 1/2 cups Almond Milk (I use Pacific Organic Original)
1 1/8 cups Sugar
1 16 oz carton Coffee Rich non-dairy creamer (thawed)
1 8 oz carton Rich Whip non-dairy whipped topping (thawed)
1 1/2 Tablespoons pure vanilla extract

1 small package Rasperries
1/2 bag Enjoy Life Dairy Free Chocolate Chips
4-8 Tbsp Agave Nectar

1. In a mixing bowl, use a hand mixer on low speed to combine the almond milk and sugar until the sugar is dissolved.

2. Add in the Coffee Rich, Rich Whip, and Vanilla.

3. Turn on ice cream maker and pour the mixture into the compartment. Mix until thickened (for the Cuisinart machine it takes 20 - 25 minutes.)

4. In microwave safe dish, place chocolate chips. Microwave for 30 seconds, remove and stir. Microwave another 30 seconds, remove and stir. Stir chocolate until smooth. If necessary microwave in 10 second intervals and stir until smooth.

5. Add 4 Tablspoons agave nectar to chocolate. If necessary, add additional Agave Nectar until chocolate is smooth and glossy looking. Set aside

6. Clean raspberries and place in bowl. Add 2 Tablespoons Agave Nectar and let soak. Once softened, use a spoon to crush raspberries into a sauce.

7. Once ice cream is thickened, add the raspberry sauce and chocolate sauce to the ice cream mixture. Continue processing until raspberries and chocolate are thoroughly mixed

8. Once thickened, turn off machine, scoop ice cream & enjoy! If a thicker ice cream is desired, place in freezer for 2 - 4 hours.

Refreshing Lemonade

We love to hang out on our deck and drink home-made lemonade. Before Doodle was diagnosed as being mildly autistic, I used to buy the frozen concentrate at the store and soak strawberries in the concentrate before adding water. Now, I try to avoid High Fructose Corn Syrup, so we make our own lemonade and find it is much tastier than anything we can buy at the store. Summer is slipping away, so why not make a glass and enjoy while the you still can. I am.

Recipe:

1 large lemon
2 limes
2 cans Pineapple juice
1/2 cup sugar (or more, depending on taste)
1/2 cup Agave Nectar
Water

1. In a large pitcher, squeeze juice from lemon and limes.
2. Add sugar. (If you are adding sliced strawberries, do it now and let soak.)
3. Add Pineapple juice and Agave Nectar.
4. Fill remainder of pitcher with water.
5. Pour into glass over ice and relax!

Creamy Coconut and Graham Cracker Ice Cream

Just finished a batch of my first ice cream using coconut milk. Coconut milk is a great dairy alternative as it is known to have many healing properties. In ice cream, it makes a nice creamy texture and is naturally sweet. This go round I decided to add a teaspoon of Xanthan gum to ward off some of the ice crystals once the ice cream freezes for a few days. I also added Agave Nectar to lesson the sugar intake of Doodle without sacrificing any flavor. I topped it all off with some dairy free caramel. As I learned in this process, it's best to top the ice cream with the caramel just before serving, rather than add it to the Freezer Bowl while the ice cream is churning. Here's the recipes:

Creamy Coconut and Graham Cracker Ice Cream
2 1/2 cans Coconut Milk (14 oz each)
1/2 cup Agave Nectar
1/2 cup Sugar
2 tsp Vanilla
1 tsp Xanthan Gum
8 Gluten-Free Graham Crackers

1. Mix all ingredients with a hand blender in a large bowl.

2. Prepare ice cream maker according to manufacturer's directions. I use a Cuisinart with a freezing bowl.

3. Turn on ice cream maker and pour in mixture.

4. Process ice cream until thick.

5. In a plastic bag crush graham crackers and add to ice cream mixture. Allow crackers to process thoroughly.

6. Top with Dairy Free Caramel.

Dairy Free Caramel - I adapted this recipe from the October issue of Cuisine at Home.

1 8 oz carton Rich Whip
3/4 Cup Light Corn Syrup
1 Cup Sugar
1 teaspoon Vanilla
1 Stick Earth Balance Butter Substitute

1. Place Butter Substitute, 3/4 cup Rich Whip, Corn Syrup and Sugar in a sauce pan. Boil for 15 minutes, stirring frequently until the mixture turns a golden brown color.

2. Add in remaining Rich Whip and Vanilla. Mixture will bubble up - be careful! Stir off heat until ingredients are incorporated. Cool.

3. Top ice cream with Caramel.

Warm & Gooey Chocolate Chip Cookies

I just finished baking a batch of Doodle's favorite chocolate chip cookies. We love to eat them fresh out of the oven with a glass of Almond Milk. This summer I've baked these a few times when some neighbor kids are over - they gobble them right up and can't even tell that they are gluten and dairy free.

I adapted this recipe from my friend Lori. I don't like to give Doodle a lot of sugar and the original recipe just had too much sugar in it. I substituted a good deal of the sugar with Agave Nectar, as it has a much lower impact on blood sugar. I also like to keep her blood sugar regulated with plenty of protein, so I exchanged some of the flour for some protein powder. I buy a pea based protein powder from Kirkman Labs and add it in to most of my starch based cooking. We find that it keeps Doodle on an even keel and we have far fewer meltdowns this way.


Here's the recipe:

1 1/3 cups GF All Purpose Baking Flour
1/3 cup Pea Protein Powder (if your not using this, just add equivalent amount of flour)
1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/2 Cup Non-dairy Shortening
1/4 Cup Brown Sugar
1/2 Cup Agave Nectar
1/4 Cup Sugar
1 Tbsp Vanilla
1 Egg
1 Cup Enjoy Life Dairy Free Chocolate Chips

Preheat oven to 350 degrees.

Combine the Flour, Protein Powder, Baking Soda, and Xanthan Gum and whisk together. Set aside.

In a large bowl, beat shortening, brown sugar, agave nectar, sugar, vanilla and egg until smooth. Slowly add in the flour mixture. Stir in chocolate chips. Chill dough for 10 - 20 minutes.

Drop cookies onto greased baking sheets and bake 9-10 minutes. Cool for 2 minutes on the cookie sheet before removing to a cooling rack.

Dip in a glass of refreshing Almond Milk and enjoy! These cookies will disappear before you know it. Enjoy!

Vanilla Brownie Ice Cream

Ok, so normally I am an organic or all natural nut. But, I wanted my first batch of ice cream to taste mostly like normal ice cream, so I cheated and added Rich Whip cream and whipped topping. As I get better at this, I will experiment with different dairy free organic milks to come up with the best combination. In the meantime, here is my first attempt at Dairy Free Ice Cream. I have to say, it turned out quite yummy!

I have modified this recipe from the Basic Vanilla recipe that came from my Cuisinart.

1 1/2 cups Almond Milk (I use Pacific Organic Original)
1 1/8 cups Sugar
1 16 oz carton Coffee Rich non-dairy creamer (thawed)
1 8 oz carton Rich Whip non-dairy whipped topping (thawed)
1 1/2 Tablespoons pure vanilla extract

1. In a mixing bowl, use a hand mixer on low speed to combine the almond milk and sugar until the sugar is dissolved.

2. Add in the Coffee Rich, Rich Whip, and Vanilla.

3. Turn on ice cream maker and pour the mixture into the compartment. Mix until thickened (for the Cuisinart machine it takes 20 - 25 minutes.)

4. Once thickened, add small chunks of your favorite brownies and continue processing until brownies are thoroughly mixed (I make these from Elana's Pantry - they are one of the best brownies I have ever had).

5. Once thickened, turn off machine, scoop ice cream & enjoy! If a thicker ice cream is desired, place in freezer for 2 - 4 hours.