Monday, December 16, 2013

Mint Truffles

You know the holidays are near when you start making chocolate truffles!  

I always wonder why the recipes with the least amount of ingredients are the messiest and most time consuming!?  I always appreciate the candy makers out there every time I make a batch of truffles or any other confection!  You are a very patient bunch.

My truffles are truly a refrigerator truffle since I used canned coconut milk instead of cream.  And they are melt- in- your- mouth delicious!   I am going to warn you though, this is a very messy recipe!  Your hands and kitchen will probably be coated in chocolate; o.k. that's not such a bad thing is it?  

The chocolate coating I ended up using, turned out the most aesthetic out of the three I tried.  You can also use a very simple recipe of melting coconut oil and adding in cocoa powder to use as a coating.  However keep in mind, once melted coconut oil hits something cold, it instantly seizes up.  But that will not effect flavor, just looks.  You will likely get tiny lumps in your coating, but if you want to cut back on sugar this is a great way to go.  I added in the oil to the chocolate chips to help thin and add a bit of gloss for the final product.  These are for company so I wanted them to be as pretty as possible!

My crew loves mint, so I went with a hint of it.  Make sure when buying your extracts that they are alcohol free and allergy free!  All extracts are made differently.  You could add whatever flavor you like or none at all.  

Needless to say the effort is worth every bite with these decadent truffles!

gluten free, dairy free.....allergy free!

Mint Chocolate Truffles:

1 Can  Organic Coconut Milk- canned (13.5 oz)
1 Bag  Enjoy Life Chocolate Chips (10 oz)
2 TB  Organic Coconut Oil
1 1/2- 2 tsp.  Organic Mint Flavor (alcohol free, I use the Frontier brand)

In a medium saucepan add all ingredients and bring to a simmer over medium heat, stirring continuously(do not boil).  Once the ingredients have combined, pour into a bowl and refrigerate overnight until "set".  Once mixture is set, using a small spoon or scoop, form into small balls and place on a parchment lined cookie sheet (about every 5 truffles I would rinse my hands in very cold water).  Place formed truffles into the freezer for 20 minutes or longer until they are hardened.  Once hardened, coat with melted chocolate or cocoa powder and store in a airtight container in the refrigerator or freezer until ready to eat.  Enjoy!

Chocolate Coating:

1 Cup  Enjoy Life Chocolate Chips
1-2 tsp.  Oil (I used Canola)

In small microwavable bowl combine chocolate chips and oil.  Microwave and stir every 20 seconds until melted.  Coat truffles and place back in refrigerator or freezer to set.

*Depending on the heat of your microwave, you may need to add more or less oil to thin the chocolate.
*The sprinkles I made is a mixture raw sugar with a touch of natural green food coloring.

Coated with the traditional cocoa powder

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Also shared at:Slightly Indulgent TuesdayFat Tuesday,Allergy Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,Healing With Food Friday

Whipping Cream- dairy free!

Little things like really good whipped cream are sorely missed when enjoying a Allergy Free food lifestyle.  You can certainly now buy a soy or rice styles, but to have homemade that doesn't contain all those "extra" ingredients is a real pleasure!

Having a Isi Whipped Cream Dispenser is a must if you want a whipped cream that is light, fluffy and stands up like it's dairy counterpart.  It's certainly worth the cost since you will be using this in all the years to come.  

I made this recipe very light in flavor and sweetness which truly compares to a dairy style whipped cream.  If you'd like a sweeter taste, feel free to add more powdered sugar.  I also went with the Thai Kitchen canned coconut milk since it does tend to "set up" better than most.  The melted coconut oil adds as extra fat to help it mimic dairy cream as I was hoping to avoid gelatin, as a lot of recipes call for.  

This is a year around recipe I hope you and your family enjoy many times over!

dairy free/gluten free.....allergy free!

Whipping Cream-dairy free:
Isi Whipped Cream dispenser

2 Cans  Coconut Milk; refrigerated 24 hours and drained  (I used the "Thai Kitchen" brand)
1 Cap-full  Organic Pure Vanilla Extract  (1/2 tsp-1 tsp, depending of preferred taste)
4 TB  Organic Coconut Oil (melted)
4 TB  Organic Powdered Sugar     (*or to taste: sweeter or less sweet)

Place Isi dispenser (minus the charge) into the freezer until cold.
In medium size bowl add; coconut milk, vanilla extract, coconut oil and powdered sugar and whisk together until completely incorporated.  Pour (this mixture is very thick)  into chilled Isi dispenser, screw on top and add charge. Shake mixture down towards spray tip and use as directed.  Enjoy!

*When using a canned coconut milk with less "ingredients", the mixture may clump up on you before adding it to the Isi dispenser.  In that case I microwave the mixture a few seconds at a time and whisk it until smooth.  Then I place it in the refrigerator to chill (just like a whipping cream would be) before placing into Isi dispenser to use.

Pies, cakes, hot chocolate the options are endless for whipped cream!

This is my Isi Dispenser, worth every penny!

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Also shared at: Slightly Indulgent Tuesday,Fat Tuesday,Allergy Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,Healing With Food Friday

Monday, December 9, 2013

Cranberry Orange Donuts

Here is a quick, simple and straight forward recipe for a yummy Holiday breakfast.  If you don't want to spend hours making a yeast roll or bread for that special breakfast how about a donut!?

With a little orange juice and a bit of dried cranberries you can whip these up in no time and still relax.  Don't get me wrong a beautiful cinnamon roll is tough to top for a special breakfast.  But with life being so busy or you end up having last minute guests or extra presents to buy, it's hard to make the time for mixing, rising, rolling, rising.....etc.  With this recipe you can mix it, bake it, glaze it and be done!  

gluten free, vegan....allergy free!

Cranberry Orange Donuts:
1-6 hole donut pan or 1-12 hole mini donut pan

1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 tsp.  Xantham Gum
1/2 tsp.  Baking Powder
1/4 tsp.  Baking Soda
1/4 tsp.  Fine Sea Salt
1/4 tsp.  Pumpkin Pie Spice (or your favorite holiday mix)
1/4 Cup  Spectrum Shortening
1/2 Cup  Organic Sugar
1/2 TB  Egg Replacer mixed with 2 TB Rice milk
1/4 tsp.  Pure Vanilla Extract
1/4 + 1/8 Cup  Orange Juice
1/4 Cup  Dried Cranberries - chopped finely

Grease donut pan (if needed) and preheat oven to 350 degrees.
In a small bowl mix together; brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt and spice.  Set aside.
In mixing bowl with paddle attachment; add shortening and sugar and mix on medium until combined.  Add in vanilla, egg replacer mixture and orange juice and mix on medium/low for about 1 minute.  Scraping down with a spatula as needed.  On lowest speed add in dry mixture (slowly) and mix until just combined.  Stir in cranberries by hand.  Fill donut pan 1/2 to 3/4 full (I put mine in a ziplock bag, cut the tip and pipe it in) Bake 12-15 minutes  or until a toothpick comes out clean.  Cool, glaze, sprinkle with extra cranberries if desired and enjoy!

Orange Glaze:

1/2 Cup Organic Powdered Sugar
1 TB  Orange Juice

Mix together in a small bowl and drizzle over cooled donuts.  Double if you like a heavier glaze.

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Also shared at:   Slightly Indulgent Tuesday,Fat Tuesday,Create Link Inspire,Allergy Free Wednesday,Gluten Free Fridays,Simple Meals Friday,Healing Food Friday,Allergy Friendly Lunchbox Love

Monday, December 2, 2013

Chocolate Nog Pudding Pie

Since our Eggnog Pie ( here) was such a success with my picky eater, she decided she was willing to try a chocolate version.  Since my youngest daughter has Autism, different textures can be a real issue with her.  Both of my girls have never been fans of pudding/jello textures, so I don't ever end up cooking them.  But since my youngest surprised me with loving the eggnog recipe we kept going!

Trying new things for someone with Sensory Issues is HUGE!  We celebrate change when it is welcomed.  Believe it or not, you could make the most kid friendly dessert and if one tiny thing looks "wrong" with it, it ends up being a no-go.  Needless to say we end up dumping a lot of new foods we introduce.  You just never know when the right moment is going to hit, so you keep trying, over and over again!  

I made these into mini-tortes for a change, but you could certainly just make one large pie if you so desire!  It has a nice silky chocolate flavor to it.  I decided to use the Coconut Nog again since it has such a rich texture and really soft flavor, it is quite versatile.  

gluten free/vegan........allergy free!

Chocolate Nog Pudding Pie:
4- 5 (4 1/2 inch) mini torte pans or 1- 9 inch pie pan

Prebaked Pie Crust : In 4 or 5(4 1/2 inch) mini-torte sized or 1- 9 inch pie pan  (my recipe here)

3 1/2 Cups  So-Delicious Coconut Nog
1/4 Cup  Organic Sugar
1/2 Cup  Enjoy Life Chocolate Chips
5 TB  Cornstarch
pinch of salt
2 TB  Butter Substitute (I use Earth Balance-soy free)

*Whipped Coconut Cream for topping (mine here)

In small bowl premix 1/2 cup coconut nog and 1 TB of the cornstarch, set aside.
Over md/high heat in a large saucepan, combine remaining nog, sugar, chocolate chips, cornstarch and pinch of salt.  Whisk continuously until a soft boil is formed.  Add in the cornstarch mixture and bring back to a soft boil and immediately remove from heat and stir in butter substitute.  Pour into prebaked pie shell(s) and refrigerate until set (mine only took a couple hours).  Top with whipped cream of choice and enjoy!

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Also shared at: Fat Tuesday,Tasteful Tuesday Party,Slightly Indulgent Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Simple Meals Friday,Healing With Food Friday,Allergy Friendly Lunchbox

Slab Apple Pie

This recipe comes as a request from my oldest daughter who loves Apple Pie!  
She loves it best when topped with a crumble topping and a little bit of whipped cream (Coconut Whip for us.....recipe  HERE) on the side.

I decided to make this into a slab/bar style since at the end of a hearty Holiday meal a whole piece of pie can be a bit too much and cutting pie into small pieces can be quite a mess.  This works great since a slab is so much thinner than a pie and you can cut it into any size desired!   This recipe will feed a crowd and is a lot easier than putting two separate pies together.

The crumb topping gives it a delicious extra crunch and flavor and keeps quite well for several days. I used Gala Schoolboy Apples because they are our favorite, but please use whatever is yours.  I hope you get to enjoy this Holiday dessert this season because you can never have enough pie this time of year!

gluten free/vegan......allergy free!

Slab Apple Pie:
Jelly Roll Pan (12x15x1)
Oven:  375 degrees

Allergy Free Pie Crust, doubled (my recipe HERE);  prepared and refrigerated

7 Gala Apples (schoolboy size), peeled, cored and sliced thin
1/4 Cup  Organic Granulated Sugar
3 TB  Cornstarch
1 tsp.  Pumpkin Pie Spice (or your favorite mixture)
1 TB  Lemon Juice (or 1/2 tsp. Crystallized Lemon powder)

Crumb Topping:

3/4 Cup  Organic Brown Sugar
6 TB  Brown Rice Flour
6 TB  Spectrum Shortening
3 tsp.  Ground Cinnamon

Prepare pie dough as instructed and refrigerate.
Line a 12x15x1 jelly roll pan with parchment paper, set aside.
Between two pieces of parchment paper lightly dust the bottom with the extra flour from Pie Crust recipe, dust top of dough and place another piece of parchment on top.  Roll out dough to fit onto jelly roll pan. Slide rolled dough onto pan and crimp the edges.  Set into refrigerator until ready to add toppings.
Preheat oven to 375 degrees.  Prepare Crumb Topping mixture;  In small bowl add brown sugar, brown rice flour, shortening and ground cinnamon.  Mix with fork until a fine crumble is made, set aside.
In a large bowl add; apples, sugar, cornstarch, pumpkin pie spice and lemon juice.  Stir together until well mixed.  Pour mixture onto rolled out pie crust and top with crumb topping.  Bake at 375 degrees for 40-45 minutes until crust in browned and apples are bubbling.  Remove from oven and cool.  Cut into pieces and enjoy!

Just before putting into the oven.

Even delicious without a topping!

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Also shared at:Fat Tuesday,Tasteful Tuesday Party,Slightly Indulgent Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Simple Meals Friday,Healing With Food Friday,Allergy Friendly Lunchbox Love

Tuesday, November 19, 2013

Eggnog Pie

Tis the season of Eggnog!  
And I do love the coconut milk version.  As soon as it comes out I am stocking the fridge with it to put in my morning coffee!

Since there are so many amazing recipes out there for pumpkin pie, I thought I would go a little different route for Thanksgiving.  Why not try a Eggnog Pie?  Ok!

So here is my version of a allergy free Eggnog Pie with Coconut Whip cream.  It is creamy and delicious and quite easy to make.  The best part about coconut eggnog, is that it is not as sweet as original eggnog, which for me, is way to overpowering.  This has a beautiful subtle flavor and the touch of coconut whip cream is just right.

gluten free, vegan....allergy free!

Eggnog Pie:

3 1/2 Cups  So-Delicious (Coconut Milk) Nog
1/4 Cup  Organic Sugar (granulated)
Pinch  of salt
1/2 tsp.  Pumpkin Pie Spice
5 TB  Cornstarch
2 TB  Butter Substitute ( I use Earth Balance, soy free)
1 tsp.  Pure Vanilla Extract

1  9 inch  Pre-baked pastry shell  (my recipe here )
Whipped cream for topping

In small bowl pre-mix 1/2 cup "nog" and all of the cornstarch, set aside.
Over md/high heat in a large saucepan add the remaining 3 cups of "nog", sugar, salt and pumpkin pie spices. Whisk continuously until mixture comes to a soft boil.  Then whisk in slowly the cornstarch mixture and bring back to just a boil.  Remove from heat and stir in butter and vanilla.  Once combined pour into pre-baked shell of choice.  Refrigerate 8 hours or overnight.  Top with favorite whipped cream and enjoy!

*note:  In my experience with homemade puddings it is crucial not to over-boil the pudding mixture, it can cause the cornstarch to "separate" from the ingredients and your pudding will not set up.

Coconut Whip Cream:

1 can (13.5 oz)  Refrigerated Canned Coconut Milk (full fat and drained of water)   *refrigerate 24 hours
4-6 TB  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract
1/2 to 1 tsp.  Guar Gum (if needed)

In a large mixing bowl with whisk attachment add;  drained coconut milk and whip on high for 3-4 minutes. Add in powdered sugar (to taste), vanilla extract and if not setting up, guar gum.  Whisk on high for 2-3 minutes until fluffy.  Serve.  

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Also Shared at:Allergy Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Wednesdays,Gluten Free Fridays,Heeling With Food Friday,Simple Meals Friday,Allergy Friendly Lunchbox,Slightly Indulgent Tuesday,Fat Tuesday

Pie Crust

Here is my basic pie crust recipe!

Very Simple, very basic, but taste great and hold up nicely with any filling you would like to add. 
You can bake it with or without a filling inside, whichever is needed for your recipe.

gluten free/vegan/soy free/nut free

Pie Crust:
1- 9 inch Pie Pan

3/4 Cup  Sweet White Rice Flour
1/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1 tsp.  Xantham Gum
2 TB  Sugar (granulated)
1 tsp  Sea Salt (I use fine)
1/2 Cup  Butter substitute or shortening (I use Earth Balance-soy free)   * place in freezer 20 minutes before                   making crust
3-4 TB  Iced Water (a bowl of water with ice in it to keep it extra cold)

In small bowl whisk together white rice flour, brown rice flour, potato starch, tapioca starch and xantham gum.  Set aside 1/4 cup of flour mixture for "dusting" when rolling out dough.  Add mixture to food processor and add in sugar and salt.  Pulse 3 or 4 times until mixed.  Add butter and pulse 6 or 7 times until mixture has a crumb like texture.  Turning on processor, add in water 1 tablespoon at a time until dough just barely forms. Put dough into a large ziplock bag and form into a small disc.  Refrigerate 1 hour.  Once refrigerated remove from bag and place onto a "dusted" piece of parchment paper (using extra flour mixture).  Dust top of dough and place another piece of parchment paper on top and roll out into a 12 inch circle.  Lay gently into pie dish.  Add filling and bake as needed.

* If precooking;  after placing in pie dish, refrigerate 30 minutes.  Preheat oven 350 degrees.  Place a piece of parchment onto dough and weight down (with uncooked beans or rice to avoid extra puffing)  and bake for 20 minutes.  Remove parchment and weight(s), poke gently with a fork and bake an additional 10 minutes.  Cool completely before filling.

Always use parchment and the extra flour to roll out.

You can roll it out as thick or thin as you please.

This technique is used for making mini-tart shells.  Just flip over your
mini muffin tin, grease well and form pie crust over the bottoms.  Refrigerate
until cold and bake at 350 degrees for 12-15 minutes.  Let cool completely
before filling.

Baked mini tarts.

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Monday, November 11, 2013

Gingerbread Apple Cake

If you love the taste of gingerbread and apple fritter bread, I am hoping you will love this creation of Gingerbread Apple Cake I've come up with.  

I couldn't decide which one to make since I was craving them both, so I put them into one!  

This has a wonderful light gingerbread flavor with the added sweetness of cinnamon apples.
You can bake it all in a loaf pan or in individual muffin tins which would work great if you are having holiday guests.  I was thinking more of a morning gingerbread recipe to enjoy with tea or coffee, but these would definitely work perfect for dessert.  Adding a dollop of whipped coconut cream or even my recipe for pumpkin whip cream would really kick it up a another notch!  


Gingerbread Apple Cake:
Loaf pan (9x5x3) or 12 cup cupcake pan

1 Cup  Brown Rice Flour                                                            
1 Cup  White Rice Flour
1/3 Cup  Potato Starch
1 tsp.  Xantham Gum
1 tsp.  Baking Powder
1 tsp.  Baking Soda
1/8 tsp.  Fine Sea Salt
2 tsp.  Ground Ginger
1 tsp.  Ground Cinnamon
3 tsp.  Egg Replacer mixed with 3 TB warm water
1/3 Cup  Coconut Palm Sugar
1/3 Cup  Organic Brown Sugar
1/2 Cup  Molasses
1/3 Cup  Spectrum Shortening
1 Cup  Organic Applesauce

1 Apple -peeled, cored and chopped (or sliced if baking in muffin tins)
1 TB  Coconut Palm Sugar
1/2 tsp.  Ground Cinnamon


1 Cup  Organic Powdered Sugar
2 TB.  Coconut Milk (carton) or you favorite milk substitute

Preheat oven to 350 degrees.  Grease pan and set aside.
In small bowl toss together prepared apples, palm sugar (1 TB) and cinnamon (1/2 tsp.), set aside.
In another separate bowl stir together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, salt, ginger and cinnamon.  Set aside.  In mixing bowl with paddle attachment add; prepared egg replacer, palm sugar, brown sugar, molasses, spectrum shortening and applesauce and mix on medium low until well combined.  Slowly add in dry mixture and mix on low, scraping down when needed, until just combined.  Add 1/2 of  the batter to the prepared loaf pan and lightly press in 1/2 of the apple mixture.  Then add the rest of the batter and top with remaining chopped apples, pressing in lightly.  Bake 45-50 minutes or until a toothpick comes out clean.  Cool completely and if desired top with glaze.  Enjoy!
(To prepare glaze, in a small bowl stir together powdered sugar and coconut milk and pour over cooled gingerbread cake)

*If baking in muffin tins- bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.

Peeled, cored, chopped apples mixed with sugar and cinnamon.

Sugar cinnamon apple slices added to muffin tins.
First 1/2 of batter and 1/2 of prepared apples, pressed lightly in.

Batter added to apple slices.

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Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesday,Waste Not Want Not Wednesday,Healthy 2Day WednesdayGluten Free Fridays,Simple Meals Friday,Healing With Food Friday,Allergy Friendly Lunchbox,Wellness Weekend

Tuesday, November 5, 2013

Pumpkin Pie Whip Cream Shots

So many holiday desserts and so little time!
I love the holiday season.  But most of all, it's the food that gets me every time.
I love to eat.  I want it all, especially on Thanksgiving!  Eat, drink and be merry.
I figured I should at least make one dessert that embodies the holiday spirit, but is light and satisfying.  We (my family) usually have more than one choice when it comes to the dessert portion of the night, and by the time we get to that point in our evening, we are stuffed.  
This dessert is perfect for your holiday dessert buffet,  when you truly want more than just one choice.  

You could serve this up any way you like.  It would easily go in a serving bowl, dessert cup or even better, a juice or shot glass for individual servings.   I will call it my new "side-dessert"!  A compliment to any other heavier main dessert.  This would actually satisfy me after a heavy meal. I wouldn't need anything extra and I would not feel as though I missed out since it filled with a pumpkin pie flavor.  You could even use it as a topping for pies or dense cakes.

So here's to the Holiday Spirit ahead and enjoying all that comes our way!


Pumpkin Pie Whip Cream Shots:

1 Can  Organic (full fat) Coconut Milk, canned  (13.5 fl. oz.) - refrigerated 24 hours in advance-
3/8 Cup  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract
1 1/4 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
3/4 Cup  Organic Pumpkin Puree
1/4 tsp.  Guar Gum (if needed)

Freeze mixing bowl and whisk for 30-60 minutes before preparing.
Drain the coconut liquid from the can of chilled coconut milk.
Add chilled drained coconut milk into pre-chilled mixing bowl.  Add;  powdered sugar, vanilla extract, ground cinnamon and nutmeg.  Whisk on high for 3-5 minutes, until light and fluffy.  Add in pumpkin puree and whisk on high another 2-3 minutes.  At this point if it's not forming soft peaks, add in the guar gum and whisk until set up.  You may need more than the recommended 1/4 tsp.  This will all depend on your type of coconut milk that you use.  (Not all canned coconut is equal, please be aware of the ingredient list!)
Once whisked well, spoon into serving cups, garnish and refrigerate at least a hour before serving.  Enjoy!

*On my serving glasses I melted some Enjoy Life Chocolate Chips in the microwave and "dipped" the glasses into them (some plain-some with sprinkles).  Refrigerate or freeze immediately to set the chocolate for a minute or two, then add the Pumpkin Pie Whip Cream and refrigerate and hour.

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Also shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Healing with Food Friday,Allergy Friendly Lunchbox,Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday

Tuesday, October 22, 2013

Tater Tots

I don't know what it is about deep fried potatoes I love so much, but I just do!

Back when we got the results on my daughters food allergy tests, it basically ruled out any chance of her having a pre-made meal in a restaurant....ever.  You know the place you get to go where others do the cooking and you sit back and they serve you while the kiddies enjoy their plate of chicken nuggets or burgers and fries?  I'm not even talking about the fast food type, but perhaps a nicer restaurant where you get what you want and they get what they want, and all is good!  

Well, our restaurant days were long gone years ago.  And truthfully it's no skin off my back.  I love to cook.  And I enjoy the fact of not having to get ready to go out and eat, but laying around on our couch enjoying our own food.  It really is quite nice.

When the kids were a bit younger it drove me nuts that I couldn't just go buy some frozen fries (they actually didn't make allergy free ones then) or chicken nuggets etc. and just cook a quick kid fun meal.  So I had to make them myself.  I never thought in a million years I would own a deep fryer,  but I do....and I wouldn't trade it for the world!  (this one here is mine, and it's the bomb) The fact I can make my kids what all the other kids get to eat is a treat.  And on top of that it's made the healthiest way possible.  I can tell you no one complains about my french fries or chicken nuggets!  

Now don't get me wrong, deep fried foods in our house are considered a treat.  We don't do them a lot, but when we do we enjoy them immensely.

So I was thrilled to find a recipe that would transfer over easily to allergy free eating.  I didn't create this recipe I just adapted it and it turned out delicious.  I've looked at a lot of Tater Tot recipes in the past, but all of them contained eggs.  So I just left it alone.
But this recipe doesn't, and the Tater Tots really are good!  They are perfectly crisp on the outside and soft and fluffy on the inside.  My youngest daughter, who looks at anything new as bad, just gobbled them down- shocking to me.  

This is from a wonderful show called Cooks Country and the originally recipe is found here.
I changed a few ingredients, measurements and cooking times, which I will list in my version here.  But please refer to their original recipe, it is quite detailed and perfectly written.  


Tater Tots:
makes about 25 tater tots

1 Cup  Water
2 tsp.  Fine Sea Salt
2 1/2 lbs.  Russet Potatoes- peeled and cut into 1 inch chunks
1 TB  White Rice Flour
1/2 TB  Potato Starch
pinch of Xantham gum
1/4 tsp.  Ground Pepper
Extra Fine Sea Salt for topping

4 Cups  Frying Oil of choice (Peanut, Vegetable or Canola)  (I use Canola since it is the only one my daughter can have)

In small bowl whisk together the water and salt.  Then in a  food processor; combine prepared potatoes and salt water.  (You may have to do this in two batches like me, since my processor isn't a large one)  Coarsely chop potatoes and salt water for about 10 pulses.  Place processed potatoes into a colander and drain out water by pressing down with a spatula to remove excess.  Place all of the drained potatoes into a microwave safe bowl, stir in the white rice flour, potato starch, xantham gum and pepper.  Cook in microwave on high, until sticky and mushy (mine took about 15 minutes) stirring half way through.  Press cooked potatoes into a parchment lined 8 x 8 baking pan with sides, pressing down flat.  Place into freezer for 15 minutes to cool. Once cooled; lift potatoes out of pan with parchment and cut into small squares, about 5 or 6 cuts in each direction.  In small batches, fry potatoes in oil at 375 degrees for 3-4 minutes or until golden brown.  Remove from fryer and sprinkle with extra salt.  Enjoy!

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Also shared at:Gluten Free Fridays,Simple Meals Friday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Wellness Weekend,Allergy Friendly Lunchbox Love,Healing Foods Friday

Monday, October 14, 2013

Pumpkin Whoopie Pies

Since I haven't been making much in the cookie department lately I thought it was time to do it up!   And since we are in mid-Fall, we should consume as many pumpkin baked goods as we  possibly can.....sounds reasonable to me!

So lets make Pumpkin Whoopie Pies with Maple Butter Cream Frosting.  
Why you ask?
Because these are a soft cake-like cookie, with a touch of fall spices and a hint of pumpkin flavor. And to make these even more delicious I sandwich them with a maple butter cream.

It is so fun to make a dessert that is easy, but nice enough to serve to company, kids and adults alike.  And when you make one that you don't need to excuse as "allergy free" makes it even better.  I truly hope you enjoy!


Pumpkin Whoopie Pies:
Parchment lined cookie pan or non-stick Whoopie Pie pan
oven: 350 degrees
Qty.: 30 cookies or 15 Whoopie Pies

3 Cups  GF Flour (1 1/2 Cup White Rice Flour+1/2 Cup Brown Rice Flour+1 Cup Potato Starch)
1 tsp.  Xantham Gum
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1/2 tsp.  Fine Sea Salt
2 TB.  Ground Cinnamon
1 tsp.  Ground Ginger
1/2 tsp.  Ground Nutmeg

1/2 Cup  Organic Brown Sugar
1/2 Cup  Organic Granulated Sugar
3/4 Cup  Oil  (liquid)
3 tsp.  Egg Replacer mixed with 4 TB warm water
2 Cups  Organic Pumpkin Puree (cold)
1/4 Cup  Milk Substitute (I use Rice Milk-plain)
1 tsp.  Pure Vanilla Extract

Preheat oven to 350 degrees.  Prepare baking pan(s) and set aside.
In small bowl whisk together; gluten free flour mixture, xantham gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Set aside.
In large mixing bowl with paddle attachment add; brown sugar, granulated sugar and oil.  Mix on medium-low speed until well blended.  Scraping down with spatula when needed.  Next add in pumpkin, egg replacer mixture, vanilla and milk substitute and mix on low until combined.  Add in dry mixture on low speed, scraping down with a spatula when needed, and mix until just combined.   Spread cookie dough onto prepared pan(s) making a 2 inch to 3 inch circle.  Smooth top of dough with a wet knife, if desired, to make a flatter, smoother whoopie pie cookie.  Bake 10 minutes or until a toothpick comes out clean.  Cool completely before icing.

Maple Butter Cream Icing: 

1/4 + 1/8 Cup  Butter Substitute (I use Earth Balance, soy free)
1/4 + 1/8 Cup  Spectrum Shortening
pinch of salt
2 1/4 Cup  Organic Powdered Sugar
2 1/2 TB  Pure Maple Syrup
1/2 TB  Coconut Milk (carton)

In a large mixing bowl with paddle attachment add; butter, shortening and salt and mix on medium speed until well blended and soft.  Add in powdered sugar, maple syrup and coconut milk and mix on medium low speed until well combined, about 2 minutes scraping down as needed, it will become light and fluffy.  Pipe or spread onto whoopie pie.

Smoothing the top with a wet icing knife....

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Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,Healing with Food Friday,Allergy Friendly Lunchbox Love