Tag Archives: egg free

Peach Bread

peach bread

A spin on banana bread or applesauce bread. This recipe came out too wet, and I’m posting it because it’s Experiments in Cooking… plus I don’t have any more peaches to try again. The flavor was right, and the kids came back asking for more! If I ever get around to trying this again, I will try one of two things. Either I will drain the peaches more, perhaps in a colander for a while, or I will add more flour ingredients.

The batter in the loaf pan before cooking, looked promising.

IMG_5569

And after. I think it didn’t get much rise because of too much wet ingredients. You can see my peach jam in the background. More on that in my next post!

IMG_3623

Dry Ingredients:
2/3 Cup brown rice flour
2/3 Cup potato starch
1/3 Cup tapioca starch
1 Tablespoon sorghum flour
1/2 Teaspoon xanthan gum
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon cinnamon
1/4 Teaspoon sea salt

Wet Ingredients:
1 Cup peach sauce – from my slow cooker directions here
Juice of 1 small lemon
1 Tablespoon flaxmeal soaked in 3 tablespoons rice milk or water
1/2 Cup brown sugar
1 Tablespoon rice milk (may omit in the future)
2 Tablespoons coconut oil, plus more for greasing

Directions:
Preheat oven to 375 degrees. Grease a loaf pan with coconut oil. Set aside. Combine all dry ingredients in a large mixing bowl. In the bowl of an electric mixer, combine all the wet ingredients. Slowly add dry to wet. Pour into prepared loaf pan and bake 50-60 minutes, until a wooden toothpick inserted comes out clean.

Advertisements

Real Peach Gelatin

I only got one snapshot of this peach gelatin, at a family picnic hosted by my mother and father in law. The meal was a fantastic late summer feast. The peach gelatin was my contribution, and it was liked by all!  The children were a bit hesitant, but it had a vibrant peach flavor that brought the kids back for more.

peach gelatin

There is my gelatin ring, with nice chunks of real peaches in it. Between my daughter and the delicious local corn.  I used my only piece of real Tupperware.

My wonderful husband did much of the hard work on this one. We used the slow cooker peaches described in yesterday’s post.

Ingredients:
1/2 Cup cool water
1/2 Cup very hot water (not boiling)
3 Cups real peach juice (reserved from the slow cooker. We had to add some water to ours since we didn’t get 3 cups. It was fine.)2 Tablespoons beef gelatin
4 Cups peaches from slow cooker (these have sugar I added during the slow cooking process)

Directions:
In a large mixing bowl, mix the gelatin with the cool water and stir quickly until well combined.

Next, add the hot water and keep stirring.

Then, add the juice, and keep stirring.

Place the peaches in the gelatin mold. Pour the gelatin mixture over the fruit, and stir slightly so that gelatin coats the fruit.

Put the top on the mold and refrigerate,  2-3 hours or overnight.

This recipe is based on one we found on Wellness Mama.

Peach Crumble Pie

Peach Crumble Pie _ Experiments in Cooking for Allergies

Right in time for peach picking in our front yard, we were invited to a dinner at a friend’s house. I was so happy to invent a new dessert for the occasion! I wouldn’t dare make something tried and true.

First thing is to pick some peaches. Yesterday’s post is full of fun pictures of my family picking peaches. Once you have a significant amount, 4 or 5 pounds or so, it’s time to process peaches. This process makes enough filling for 2-3 pies. Or a pie and a peach jello! More on peach jello later.

Removing peach skins and pits:
Bring a large pot of water to a rolling boil.
Have a large bowl of cold water ready.
Add peaches, about 10 at a time, to the boiling water, and let them boil about 5 minutes, until their skins started to peel away.
Using a large slotted spoon, scoop hot peaches into cold water.
Once cool enough to touch, skins should just slip away. Stubborn ones may need a peeler.
If your peaches are freestone, which most now are, the peach pits should remove easily by hand or with a knife.

Once the peaches are cool enough to touch, this is a great task to involve young children with, who may be curious about what is going on in the kitchen.

IMG_3585 IMG_3581

Once all the skins and pits are removed, I use my slow cooker to cook down my peach filling. I cooked it on low for 6 hours, adding 1 cup of sugar to the mix.

peach slow cooker

Peaches should be falling apart when done, but use a potato masher to really get the pieces small.

Peach Crumble Pie
Ingredients Crust:
6 Medjool dates, pits removed
2/3 Cup roasted sunflower seeds, unsalted
2/3 Cup gluten free oats
1/3 Cup quinoa flakes
3 Tablespoons coconut oil
1/2 Teaspoon sea salt
1/4 Teaspoon cinnamon (more to taste)
1 Tablespoon maple syrup
1/4 Cup brown sugar

Ingredients filling:
1 Cup or more of peach filling from slow cooker method described above.

Ingredients topping:
1Large or 2 small peaches, thinly sliced
1 Tablespoon reserved crust
1 Tablespoon brown sugar
1 Tablespoon quinoa flakes

Directions:
Preheat oven 350 degrees. In a food processor, process medjool dates until a sticky paste forms. Add all other pie crust ingredients, and process until a fine texture is achieved, which when you press it, sticks together.  Press pie crust into a pie plate, reserving about 1 tablespoon for topping.

Crust

Scoop in peach filling. If filling seems very wet, use a slotted spoon to remove some liquid while scooping.

Mix together the reserved pic crust crumble with the brown sugar and quinoa flakes. Lightly crumble over the top of the pie. Finish with placing thin slices of peaches on top, in a decorative manner.

Bake in a 350 oven for about 20 minutes, until edges just barely brown and peaches on top look done.

Peach crumble pie

This pie tastes a little bit like dessert and a little bit like breakfast. It was a hit with our friends, too! It is best eaten right away, as the filling may make the crust a little soggy over time. I liked it with a bit of crunch!

 

 

Chocolate Beet Cake

chocolate beet bundt cake

We are so fortunate to belong to the Fordham CSA this year! Exclusively for students and employees of Fordham University, this farm share has been especially productive and generous with the amount of vegetables (and fruit) we receive. All the food is locally grown in upstate New York, and is distributed at Fordham’s Rose Hill campus each Thursday, for 22 weeks! Last week, because of the 4th of July holiday, we received a double share at once! Wow! So much food! More than we can just eat, so I’m coming up with creative things to do with so much food. Everything is overflowing: lettuces, cabbages, garlic, peppers, squashes, and beets! So many delicious, earthy beets! Pink, red, yellow, white and striped!
beets

First thing I did with the beets was convince my husband to do the hard part – washing and peeling! We didn’t sort them by color, but rather, mixed all the types together. Next we boiled them for an hour, to get them as soft as possible. Next time I do this, I may try roasting instead, to retain more of the vitamins and color. I’m not sure how roasting will effect the flavor of the final product, however.  I have so many more beets, I may just try it anyway! Once completely soft, my husband rinsed the beets in cool water and pureed them using a hand blender. Beet baby food!

beet puree

Mixing all the different colors of beets resulted in a beautiful shade of intense pink.

Eating Batter

The batter tastes so good! (The best part of vegan baking is that, without egg, it’s totally ok to enjoy raw!!)

Ingredients:
Dry Ingredients:
1/2 Cup garbanzo bean flour
1/2 Cup millet flour
1/4 Cup quinoa flour
1/2 Cup sorghum flour
1/2 Cup potato starch
1/4 Cup tapioca starch
1 Teaspoon xanthan gum
3/4 Cup powdered cocoa
2 Teaspoons baking powder
1 Teaspoon salt

Wet Ingredients:
2 Cups beet puree
1 Cup white sugar**
1 Cup coconut milk
1/2 Cup applesauce, unsweetened
1/3 Cup coconut oil, plus more for greasing
1 Teaspoon vanilla

Directions:

Ahead of time: peel and boil beets for about an hour, until fork easily pierces beets. Rinse in cool water, and drain thoroughly. Puree in food processor or with hand blender.

Preheat oven to 350 degrees. Using coconut oil, grease a bundt cake pan.

Mix all wet ingredients together in the bowl of an electric mixer. ** This cake is not very sweet, and up to another half cup of sugar could be used to your taste.

In a separate bowl, combine all dry ingredients together. Slowly add the dry into the wet until well incorporated.  Pour batter into bundt cake pan. Bake at 350 degrees for about 60 minutes, until a wooden toothpick comes out clean.

Cool for about 20 minutes, then carefully turn cake over onto a plate.

Optional: Powdered sugar lightly sprinkled over the top would make a good addition to this cake. Enjoy with tea, coffee, or milk.

IMG_3410  IMG_3411

IMG_3421  Chocolate Beet Cake

 

 

 

Banana Bread Muffins

banana bread muffins

I’m surprised that I’ve never made a recipe for banana bread before! Before baking gluten free, dairy free, and egg free, banana bread was a staple in my home. Now it’s back!

I ordered a large amount of fair trade bananas through Wholeshare.com, and needed to come up with a way to use up a good amount.  This recipe can be used to make banana bread in a bread loaf, but I decided to make muffins since I wanted to have some for tonight and some for visiting my cousin tomorrow.

Fair Trade Bananas

Gluten Free Vegan Banana Bread Muffins

Makes 22 cupcake size muffins. Also makes a 9×5 inch loaf pan. **

Ingredients:
Dry:
3/4 Cup millet flour
1/2 Cup quinoa flour
3/4 Cup potato starch
1/2 Cup tapioca starch
1Teaspoon xanthan gum
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon sea salt
Wet:
1/2 Cup applesauce
1/4 Cup coconut oil
1/4 Cup maple syrup
1/8 Cup honey
1/2 Cup coconut milk
4 Very ripe bananas, mashed
1 Teaspoon vanilla extract

1 Cup chocolate chips, non dairy (optional)

Directions:
Preheat oven to 350 degrees. Grease two cupcake pans. I used coconut oil.

Mash bananas by hand. In the bowl of an electric mixer, combine wet ingredients and mix well.

In a separate bowl, combine all dry ingredients well. Slowly add dry to wet until a batter forms. Scrape down sides of bowl to fully mix. Add chocolate chips if using. Another option would be nuts, if you can eat them.

Bake muffins for 18-20 minutes, until a wooden toothpick comes out clean. Cool and enjoy!

** Loaf pan option. Bake for 55-60 minutes. I will try this next and report back.

Gluten Free Vegan Banana Bread Muffins

Oatmeal Applesauce Muffins

Image

Oats, oats and more oats! I need to blog about something else, but right now, I just can’t stop eating them! This could be partially due to the fact that my husband and I loaded up our pantry with oats, so it’s easy to just reach for them. I’ve been playing with my new whole flax seeds, and I love how they go with oats. In the mornings, I’ve been eating hot oats with coconut milk and whole flax seeds. Mmm! See my previous post here for my thoughts on oats in a gluten free diet.

My son has his last helper day in his 2 year old class tomorrow. I’m really surprised how fast the school year has gone by! I’m going to have a morning off with a friend tomorrow to do some shopping, and my husband is going to be class father! I’m so happy they are going to get a special day together. My only job is to provide the snack! It’s a cool rainy day today, and I really feel like enjoying cinnamon. I chose mini muffins so that they are easy for the kids to eat. Plus, then they can get 2 small ones instead of 1 big one! They’re still at an age when that feels like more!

Image

Ingredients:
1 1/2 Cups old fashioned oats
3/4 Cup millet flour
1/4 Cup sorghum flour
1/4 Cup tapioca flour
1/2 Cup brown sugar, organic
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon xanthan gum
1 Teaspoon cinnamon
1/4 Teaspoon salt
1 Cup applesauce
1/2 Cup coconut milk
3 Tablespoons grapeseed oil
1 Flax egg (1 tablespoon flaxmeal soaked with 3 tablespoons water)
1/2 Cup raisins (optional)

Ingredients for topping:
1/4 Cup oats
1 Tablespoon brown sugar, organic
1/2 Teaspoon cinnamon
1 Tablespoon Earth Balance, melted
2 Teaspoons whole flax seeds (optional)

Directions:
Preheat oven 375 degrees. Grease or line with paper a mini muffin or regular muffin pan.

Mix all dry ingredients together (oats, millet flour, sorghum flour, tapioca flour, brown sugar, baking soda, baking powder, xanthan gum, cinnamon and salt) in a mixing bowl until well combined.

In the bowl of a stand mixer, mix well applesauce, coconut milk, grapeseed oil and flax egg. Slowly add in dry ingredients. Add raisins or other mix in you might be using.

Prepare topping by mixing together all ingredients well.**

Pour batter first into prepared muffin pans, and then sprinkle with topping. Cook 14 minutes for mini muffins, 20-22 minutes for full size muffins. Cool in pan 1 minute, then transfer to cooling rack.

**Baking with Kids! The topping is easy for a child sidekick to do on his or her own. I use a Guidecraft Kitchen Helper so that my children can safely reach my counter. If you have a microwave that your child can reach, have him or her measure the tablespoon of Earth Balance, and microwave about 20 seconds in a microwave safe bowl until melted. In a child safe bowl, mix the oats, brown sugar, cinnamon and flax seeds. It’s ok if some spills, this part does not need to be exact! Pour melted Earth Balance over the mixture and continue to stir until nicely coated. After you pour the batter into the muffin pans, allow your child to sprinkle topping over each one! My children are now 2.5 and 4.5, I find this to be a great activity for them!

Image

I’m going to include more ways to involve the kids (besides the cute eating pictures) in my upcoming blog posts! Stay tuned!!

Oatmeal Cookies

Image

There is a lot of debate over whether or not oats should be part of a gluten free diet. We love oats in our family, and don’t shy away from them. From the best of my understanding, as long as there is no cross contamination, oats are a naturally gluten free food. If you have a severe allergy or celiac disease, it is always best to err in the side of caution. In my family, the risk of reaction is minor, and so we enjoy oats quite frequently. I use old fashioned oats, these are my favorite kind for making cookies with.

I made these cookies last year. They are very similar to my new recipe, but I did not give exact measurements for my gluten free flours, since I was still in the early stages of learning about gluten free flours. Therefore, the ingredients list was not very clear. I also changed from using coconut oil to Earth Balance. Both make a delicious cookie! This new recipe is much more exact for getting similar results each time.

Ingredients:
1 Stick plus 6 Tablespoons Earth Balance vegan buttery sticks, room temperature3/4 Cup brown sugar, preferably organic
1/2 Cup white sugar, preferably organic
2 Flax eggs (2 Tablespoons ground flaxmeal mixed with 6 Tablespoons rice milk)
1 Teaspoon vanilla extract
1/2 Cup millet flour
1/2 Cup potato starch
2 Tablespoons tapioca starch
3/4 Cup sorghum flour
1 Teaspoon xanthan gum
1 Teaspoon Baking soda, aluminum free
1/2 Teaspoon cinnamon, or more to taste
1/4 Teaspoon salt
2 1/2 Cups old fashioned rolled oats
1/2 Cup unsweetened shredded coconut
1/2 Cup raisins

Directions:
Preheat oven to 350 degrees. In the bowl of an electric mixer, cream the earth balance with the brown and white sugars. Add flax eggs and vanilla, mix well. In a mixing bowl, combine millet flour, potato starch, tapioca starch, sorghum flour, xanthan gum, baking soda, cinnamon and salt. Mix well. Slowly add dry to wet ingredients using the mixer, until a batter is formed. Add old fashioned rolled oats, unsweetened shredded coconut, and raisins*.

Place rounded tablespoons on baking sheet with parchment paper, and bake for 13-15 minutes. Allow to cool slightly on cookie sheets, then transfer to a cooling rack.

Makes 4 dozen cookies!

*Other ideas to add in place of the raisins: dairy free chocolate chips, sunflower seeds, pepitas, dried cranberries.
Image