Wednesday, November 28, 2012

Passion Fruit Sherbet - Dairy Free

      I can't believe the Thanksgiving weekend is over. With so much preparation and research (this was the first celebration where everything was wheat, dairy, egg, nut and soy free), I was so surprised how the dishes turned out way better than I expected. 
      For those who are asking what my kids with food allergies eat, here was our menu:
                          Beef Bougignon
                          Chicken Marsala
                          Cheesy Corn Bread
                          Garlic Mashed Potatoes
                          Easy Stir Fried Green Beans
                          Roasted "Turkey" with Citrus Glaze
                          Steamed Rice (of course!)
      You might notice that I used "Turkey".  Well for years now, I am roasting a big chicken instead of the regular turkey because there's just no way we could finish a whole bird. So far, I can still get away with it.
    Anyway, after days of binging and finishing leftovers, I can't help but look for light and refreshing treats.  This dessert not only satisfies that craving but is packed with Vitamin C. What's not to love?

- Roz


1 bag 14oz Passion Fruit puree (I used the Goya brand from the frozen aisle)
2 cups sugar
2 cups unsweetened almond milk (or any non dairy milk that you like such as rice, flax etc)
pinch of salt

1. Defrost the passion fruit puree.  Usually overnight in the fridge.
2. Combine milk, puree and sugar. 
3. Whisk until the sugar is dissolved.
4. Place the mixture in the ice cream maker and follow your machine's manufacturer's instructions.
5. Enjoy!

No Ice Cream Maker?  Here's an easy version using a Blender or Food Processor

1. Combine the sugar, salt and milk.
2. Blend for 1- 2 minutes or until the sugar are well incorporated. 
3. Add the frozen passion fruit puree.
4. Process until well combined. Depending on your equipment, it can be from 30 seconds to about 2 minutes. 
5. The end texture is more of a soft Italian ice.  You can serve it immediately. If you like a harder texture, transfer to a freezable bowl with a lid. Freeze for at least 35 minutes or until it reach your desired consistency.   

Wednesday, November 21, 2012

Cheesy Garlic Breadsticks with Baked Bean Dip

       With 4 active children in the house, it is a fact, that I always need easy to prepare and healthy snacks.  Oh did I mention that they are good eaters too?  That is why when we started to convert to a  food allergy friendly home, I am more worried on what they will have for snacks than regular meals.  Let's put it this way, snacks at our home include starch, protein and fruits too.
         Since I am still in the learning / experimenting stage of baking wheat, dairy, soy and egg free healthy breads, muffins and snack cakes, I now rely on gluten free and allergy friendly mixes to fill in the starch they need. While working with mixes is often a hit/miss situation texture wise, as long as the end product tastes good, my kiddos will not complain.  After all, it's supposed to be just a snack right? 
          Anyway, this snack or appetizer recipe turned out as a surpise hit. The breadstick mix is very affordable ($2.89 a box). Plus it only required few extra ingredients that are already in the fridge.  A little warning though, this is quite addictive. 

     For the Breadsticks, I used Chebe Garlic-Onion Gluten Free Breadstick Mix.  Since the instructions on the box ask for eggs, milk and cheese, I decided to use these ingredients instead.
       1 box of Chebe Breadstick Mix
       1 Tbs. Extra Virgin Olive Oil
       1 Tbs. Canola Oil
       1/4 cup Vanilla Almond Milk (or you can use Rice Milk too)
       2 Tbs. Flax Seed Meal
       6 Tbs. water (lukewarm)
       1 cup Daiya Cheddar Style Shreds
1. Preheat oven to 375 degrees.
2. In a small bowl, mix flaxseed meal and water.  Set aside.
3. With a stand mixer running on low, make the dough by combining the Breadstick mix, oils, flaxseed mixture and Daiya cheddar. 
4. Slowly drizzle with milk.
5. Mixture will look more like soft sand which is fine.
6. Knead the dough for about 5 minutes or until smooth.  
7. Divide the dough and roll into sticks. The thinner the better.
8. Place into ungreased baking sheet lined with parchment paper.
9. Bake for 20-25 minutes. 
      - The breadsticks do not brown well so check at the mininum baking time to avoid over baking.
      - These have a crunchy texture and not soft, bread like.
      -  I found out that it is better to make the breadsticks thinner to avoid a gooey center.
      -  Perfect for dipping.
      For the Baked Bean Dip, I did a little cheating this time.  I used my favorite brand of canned baked beans and pureed it. Surprisingly, it complemented the breadsticks quite well.  

Friday, November 16, 2012

Gluten Free Rice Krispies Treats

      When I first found out about my son's multiple allergies and was searching for affordable snacks, I instantly was drawn to his favorite --- Rice Krispies Treats.  I mean what could possibly go wrong? It was made of puffed rice anyway right?
       Oh well, after a few investigation (label reading that is), I realized that the ready made Rice Krispies Treats aren't as safe as I thought it was. One big reason is that the packaged ones contain SOY. 

        So I decided to make the treats from scratch. With just 6 easy steps, I'm pretty sure the freshly made rice treats are definitely worth every bite.  This version with a little melted chocolate drizzle not only takes these humble bars to the next level, it also becomes a fun dessert even for grown ups.

3 Tbs. Earth Balance Soy Free Buttery Spread
1 10z package Marshmallows
7 cups Kellogg's Rice Krispies Gluten Free Cereal
2 Tbs. Enjoy Life Semi Sweet Mini Chocolate Chips
1/2 tsp. canola oil
1. Line a 9x 13 pan with foil. Using a pastry brush, grease the foil with the canola oil.  Set aside.
2. In a big microwaveable bowl, combine marshmallows and buttery spread. Heat for 30-50 minutes on high until the marshmallows are very soft.
3. Stir in the rice krispies until well coated with the melted marshmallow mixture.
4. Transfer to prepared pan. Using a spatula, spread the mixture evenly.
5. In a another microwavable boil, melt the chocolate chips on high in 10 second intervals.  Make sure you don't overheat or else the chocolate will be clumpy.
6. Drizzle on top of the rice krispies. Let it set for about 1 hour before cutting into bars. Enjoy!!!

- Roz
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