Allergy Free Lifestyle

Pumpkin Bread

 

Pumpkin Bread
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Ingredients
  1. 2 cups whole wheat flour
  2. 1/4 cup flax seed meal
  3. 2 teaspoons cinnamon
  4. 1/2 teaspoon nutmeg
  5. 2 teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1/3 cup brown sugar
  9. 1/2 cup vegetable oil (can use coconut oil, olive oil, etc.)
  10. 1 teaspoon vanilla extract
  11. 3 cups shredded fresh pumpkin
  12. 1/2 cup golden raisins
  13. 1/2 cup water
Instructions
  1. Sift the flour, flaxseed meal, cinnamon, baking soda, and salt together.
  2. In a separate bowl, mix the sugar, oil, and vanilla. Combine both mixtures and fold in the shredded pumpkin and raisins. Pour into oiled loaf pan.
  3. Bake at 325°F for about two hours or toothpick comes out clean.
Allergy Free Lifestyle http://livingallergyfree.net/

Pesto

bulk cooking, recipes, sides | December 26, 2015 | By

Pesto
Whether it's a summer harvest, fresh basil from the farmers market, or in our case from our occasional hydroponics harvest, this is a delicious way to keep your basil ready to use at your fingertips throughout the year.
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Ingredients
  1. 2 cloves of fresh garlic
  2. 8 cups fresh basil, packed
  3. 1/4 cup almond butter
  4. 1 cup olive oil
  5. 3 teaspoons sea salt
  6. Juice from one lemon (optional)
Instructions
  1. In a food processor, mince garlic first. And basil in portions and process until combined. Add remaining ingredients and process until very smooth, scraping sides as needed.
  2. Makes about 2 cups pesto. Freeze in 1/4 cup portions (or 4 tablespoons). Also freezes well in 1 tablespoon portions in ice cube trays.
  3. When ready to use, boil 8 ounces of pasta and mix with 1/4 cup (4 tablespoons) thawed pesto.
Allergy Free Lifestyle http://livingallergyfree.net/

Breakfast Sausage

breakfast, recipes, sides | August 15, 2015 | By

 

Breakfast Sausage
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Ingredients
  1. 1 pound ground pork (or ground venison mixed with pork)
  2. 1 teaspoon salt
  3. 1/2 teaspoon dried parsley
  4. 1 teaspoon rubbed sage
  5. 1 teaspoon paprika
  6. 1/2 teaspoon dried thyme
  7. 1/2 teaspoon celery seed
  8. 1/4 teaspoon coriander
  9. 1/8 teaspoon red pepper
  10. 1/2 teaspoon dried garlic
Instructions
  1. Mix well. A stand mixer helps!
  2. Form patties and pan fry or oven bake.
Allergy Free Lifestyle http://livingallergyfree.net/

Sausage Biscuits

breakfast, recipes, sides | August 15, 2015 | By

Sausage Biscuits
Great for breakfast and as an appetizer. Make these ahead and freeze for convenience later.
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Ingredients
  1. 2 cups flour
  2. 4 teaspoons baking powder
  3. Half teaspoon salt
  4. 1 cup rice milk
  5. 4 tablespoons olive oil
  6. 1 pound sausage (Jimmy Dean natural or see homemade Breakfast Sausage recipe)
Instructions
  1. Combined dry ingredients.
  2. Add rice milk and olive oil to make a soft though.
  3. Roll out quarter inch thick.
  4. Spread sausage thinly on dough.
  5. Rollup like a jellyroll and slice about 1/2 inch thick.
Adapted from Frances Sawyer
Adapted from Frances Sawyer
Allergy Free Lifestyle http://livingallergyfree.net/

I Can’t Believe How Good These Waffles Are

I cannot tell you how many gluten/wheat free flour mixes I have concocted over the years to try to get the taste and texture right. Many times, my husband has walked in on me amidst one of these undertakings and commented that it looked like a science experiment was going on in our kitchen. Recently, I perfected (yes, I believe so) the gluten-free wheat free waffle/pancake flour mixture. I hope you enjoy this as much as we have! 

Waffles For Real
Purchasing the flours in bulk is a small upfront investment, but is a savings in the long run.
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For the bulk flour mixture
  1. 4 cups white rice flour - Bob's Red Mill Rice Flour White, 24-Ounce (Pack of 4)
  2. 1 cup brown rice flour - Bob's Red Mill, Whole Grain Brown Rice Flour, 24 oz Packages (680 g) (Pack of 4)
  3. 1 cup teff flour - Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)
  4. 3 cups tapioca flour - Bob's Red Mill Tapioca Flour, 20-Ounce (Pack of 4)
  5. 6 tablespoons arrowroot flour - Bob's Red Mill Arrowroot Starch Flour, 16 oz
  6. 6 teaspoons baking powder
  7. 6 teaspoons baking soda
  8. 6 scant teaspoons xanthum gum - Bob's Red Mill Gum Xanthan, 8-Ounce
  9. 6 pinches salt
  10. 6 teaspoons egg replacer - Ener-G Egg Replacer
  11. 6 tablespoons ground flax seed - Bob's Red Mill Organic Flaxseed Meal, 16-Ounce Packages (Pack of 4) or Spectrum Organic Ground Flaxseed, 14 Oz
When ready to make waffles
  1. Rice milk
  2. Olive oil
Instructions
  1. Combine flour mixture ingredients in an airtight container and shake/mix until well combined. Store in pantry until ready to use.
  2. Mix about 1 to 1 1/2 cups rice milk and 1 tablespoon of oil per cup of flour mixture until well blended. I prefer my mixture a a little thinner. Pour into heated waffle iron (recommended), or pour into a heated and greased nonstick pan, 1-2 minutes per side.
Notes
  1. Serve with maple syrup (although my 5- yr old loves the waffles so much that she doesn't even ask for the syrup! My husband still goes for the syrup, though.)
Allergy Free Lifestyle http://livingallergyfree.net/

Easy Peasy Vinaigrette Dressing

recipes, sides | February 8, 2015 | By

This is an incredibly simple, yet tasty vinaigrette staple at our house. When I serve this on salad to friends and family (non-allergy ones), I can expect to get many compliments and someone will undoubtedly ask for the recipe, as was the case this past weekend from my mother-in-law. I’m almost afraid to admit to how easy this is to make (well, not really – I like sharing the easy things in life). 

Toss with spring mix, lettuces, chopped kale (kale salad recipe forthcoming), a variety of greens, etc. I use it on an allergy-free ham spring roll that I often make for my 5-year old to take to lunch on school days (recipe also forthcoming).

Easy Peasy Vinaigrette Dressing
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Ingredients
  1. 1/2 cup brown sugar, packed
  2. 1/2 cup apple cider vinegar (I like Bragg's)
  3. 1 teaspoon salt
  4. 1/2 cup extra virgin olive oil
Instructions
  1. Combine brown sugar, vinegar, and salt in a glass container (I like to use a glass measuring cup) and microwave for about 60 seconds. Stir until dissolved. Then add olive oil.
Notes
  1. Halve ingredients if you need less dressing. A little goes a long way. I usually make the full recipe and keep in the refrigerator for up to a couple of weeks, and add olive oil as I use the dressing.
  2. Toss with spring mix, lettuces, chopped kale (kale salad recipe forthcoming), a variety of greens, etc. I use it in an allergy-free ham spring roll that I often make for my 5-year old to take to lunch on school days.
Allergy Free Lifestyle http://livingallergyfree.net/

Sauteed Broccoli Tastes So Good

recipes, sides | January 1, 2015 | By

Yes, broccoli can be delicious! This simple recipe is a hit with my 5-year old daughter and other children, too. A place in my heart glows when I hear my daughter say “I love broccoli” – thanks to this easy recipe. 

Sauteed Broccoli
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Ingredients
  1. One to two heads broccoli (depending on the size of your crowd), chopped
  2. About a tablespoon olive oil
  3. A couple of cloves fresh garlic, chopped
  4. Salt to taste (about half to one teaspoon)
Instructions
  1. Heat olive oil and garlic over medium heat for a few minutes until garlic becomes fragrant and flavors the oil. Add broccoli and salt. Toss until the oil coats broccoli. Cover and continue cooking for about 2 to 4 minutes.
Notes
  1. The key is to cook until broccoli is just done. Overcooking or undercooking could yield less than desirable results. If it didn't turn out perfectly the first time, give it another shot. Once you've made this a couple of times, you'll be able to judge when it's just right, and you'll be happy that you have this skill under your belt.
Allergy Free Lifestyle http://livingallergyfree.net/