Baking Delights » Allergy-Free

Summer Salads

Marye Audet — Mon, 09 Jul 2007 21:26:42 +0000

I like salads in the summertime because they are quick, easy and often, do-ahead. This one is from an old favorite, Moosewood Restaurant Low Fat Favorites, and is surprisingly good. I say surprisingly because I do low fat kicking and screaming. I give up sugar much easier than I give up olive oil, mayo, bacon, and avocado. :/

The recipe calls for Quinoa but you can substitute brown rice, barley, corn, or just about anything you like…

Quinoa is a mild grain…high in protien. I believe it is related to wheat but many people who cannot eat wheat can eat quinoa. Really a nice way to introduce this grain to the family.

2/3 c quinoa

2 c water

2 tsp olive oil

2 Tbs fresh lime juice

1/4 c chopped cilantro

1/2 tsp cumin

1/2 tsp coriander

1/4 c minced red onion

3 c cooked black beans

4 c diced fresh tomatoes

2 c diced bell pepper (nice to do a color medley here, there are so many colors to choose!)

1 Tbs minced chiles (more to taste)

salt and pepper to taste

lime wedges to garnich

Rinse the quinoa in a sieve under cool, running water. In a saucepan bring the water to a boil , add the quinoa, cover and simmer on low heat until water is absorbed and quinoa is tender, about 15 minutes.

Allow to cool.

In a large bowl combine the rest of the ingredients except lime wedges, add teh cooled quinoa and combine thoroughly. Refrigerate several hours. Garnish with lime wedges

O.k..I will admit..I like this with strips of corn tortillas…FRIED until crispy.

Serves 8 as a side dish

197 colories…8.9 g protien..2.8 g fat…..35.1 g carbs.

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Allergy-Free Brownies!!!

Stephanie Patag — Tue, 06 Feb 2007 17:47:43 +0000

This is my third time trying out an Erin McKenna recipe, and this is the best so far; I’ll even (grudgingly) admit, much much better than my own allergy-free brownie recipe here and here. This is a definite keeper, and I’m e-mailing all my allergy-sufferer friends so they can try it themselves.

The recipe is different from Erin’s recipe which appeared last year (?) in Food and Wine, but I think it’s the best version so far. There are still a couple of things I’d like to try to change the texture a bit, but until I have some success with those we’ll stick with these.

My friend Karri alerted me to Erin’s appearance on Martha Stewart’s show, and sent me the link to the recipe — which I wouldn’t have tried had I not noticed the differences to the F&W recipe. Thank goodness, as this is much of an improvement IMO over that one.

Thanks, Karri, and thanks, Erin! My family is VERY pleased.

A little article about Erin McKenna and Babycakes.

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Allergy-Free Pineapple Upside-Down Cake

Aisa — Mon, 22 Jan 2007 18:04:34 +0000

Yet another experiment, and once again, the kids and daddy enjoyed it, which made me very happy.

1/4 cup oil
1/2 cup dark brown sugar
8 oz. pineapple chunks
1 cup wheat-free baking mix
3/4 cup sgar
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. Ener-G Egg Replacer mix + 2 tbsp. warm water (= 1 egg)
1/2 cup rice milk
1/3 cup applesauce
2 tbsp. pineapple juice

Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.

In a small bowl, mix together oil and brown sugar. Scrape into cake pan and place it in the oven until the mixture begins to melt. Remove from oven, add the pineapple, and mix well. Spread the mixture to make an even layer on the bottom of the pan. Set aside.

In a large bowl, mix together the rest of the ingredients. Pour the batter over the topping and spread evenly. Bake for 40 – 50 minutes or until a toothpick inserted in the center comes out clean.

Invert onto a serving platter. Serve warm.

I think there’s definitely room for improvement, but the kids and mum and dad told me it was good, so, plainly, it is I that am not totally satisfied with it. At any rate, I will work on it again when I have time. In the meantime, enjoy!

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