Carob Syrup

I found a wonderful recipe for homemade chocolate syrup the other day, and decided to modify it for Mandie, so that she could enjoy "carob milk" when the boys are drinking chocolate milk.  When it was finished I poured it into a clean glass maple syrup container.  It has stored wonderfully in the fridge, and Mandie's loving having carob milk once or twice a day!

CAROB SYRUP

1 cup cane sugar

¼ cup carob powder

1 cup water

¼ tsp. homemade vanilla extract

1/8 tsp. sea salt

¼ tsp. baking soda

Pour water in to a small saucepan and whisk in carob until dissolved.  Heat over medium heat, adding sugar and continuing to whisk.  KEEP WHISKING and watching the pot as it heats, as it boils over very easily.   Once mixture is boiling, turn heat to medium-low and whisk for 10-12 minutes until mixture is reduced and thickened.  Remove from heat, add salt and vanilla.  After 3 minutes whisk in baking soda.  It will foam quite a bit, but whisk until mixed and let cool.  Whisk once again, and pour into a glass jar (old maple syrup jars work well) and store in the fridge.  Use 1 Tbsp. syrup per 8 oz of hemp or hazelnut milk.   It also works wonderfully poured into freeze pop molds and frozen.  Mandie LOVES it!!!




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PUMPKIN WAFFLES

PUMPKIN WAFFLES

Makes 7 servings, 4 small waffles each

Cooking spray

6 eggs

6 egg whites

½ cup brown sugar or coconut sugar

5 ¼ cups warm water

1 ½ cups canned pumpkin

6 tsp. vanilla extract

1 cup sorghum flour

1 cup brown rice flour

1 cup millet flour

6 tsp. grain free/aluminum free baking powder

3 tsp. baking soda

¾ tsp. sea salt

4 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

1 tsp. ground cloves

OPTIONAL: add 1 cup of chopped pecans, walnuts, Enjoy Life mini chips, or Sunmaid dried cranberries

Pre-heat waffle maker according to directions.  Spray grates of waffle maker with nonstick cooking spray.   Combine egg and egg whites.  Add sugar, water, pumpkin, and vanilla.  In a separate bowl, whisk together flours, spices, baking powder, baking soda, and salt.  Add dry ingredients to wet and whisk until smooth.  Add optional ingredients if desired.  Pour batter in waffle maker according to directions, being careful not to overfill.  Cook for about 4-6 minutes, or until waffle is cooked through and outside is crisp.  Repeat with remaining batter, making sure to coat grates with cooking spray before each batch.  Keep warm in a warm oven, or serve immediately.  Very good with Breakfast Sausage Patties and pure maple syrup.

 We have been looking for an amazing waffle recipe, and came up with this one after some trial and error.  With chocolate chips added, it is almost exactly like my Pumpkin Chocolate Chip Muffins.  Needless to say this was a HUGE hit with my family!  I don't mix any optional add ins with the batter so that I can add Sunmaid Cape Cod Dried Cranberries or pecans to hers, and Enjoy Life Mini Chips and pecans to ours.   Steve wants me to make caramel sauce and turn these into Belgian style waffles using my Dairy Free Whipped Topping.  

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Strawberry Pie

 Steve has been really craving Strawberry Pie lately, so last night I looked up the recipe (after he was wonderful enough to buy me 6 quarts of fresh berries!) and a pie crust recipe - and tonight I swallowed my fear of gluten free pie crust - and made the pie.  Of course I made it Mandie-safe - aside from the whipped topping.   It was a huge hit!  Everyone is eagerly awaiting the second slice tomorrow night!   The only thing I'd do differently next time is to cook the glaze a bit longer so it gets thicker.  As you can see, it was still a bit thin.   

STRAWBERRY PIE

2 quarts of strawberries, sliced

1 baked gluten-free pie crust*

1 cup water

¾ cup Pure Cane Sugar

1 Tbsp. tapioca or potato starch

Fill the baked pie crust with sliced berries until no more will fit.  Chill the full crust in the fridge for at least an hour.  Save the remaining strawberries.   At the end of the hour, put the berries in a medium saucepan with a cup of water.  Cook 4-6 minutes, til the berries are soft.  Put the water and berries in a mixer or food processor, and blend until smooth.  Pour back into saucepan, and whisk in ¾ cup of sugar and 1 Tbsp. of tapioca starch.  Cook on low until sugar and starch dissolve and mixture thickens.  Pour hot glaze over the cooled berries in the pie crust.  Chill for another hour, and serve plain or with Coconut Whipped Topping**.

*SUPER EASY GLUTEN FREE PIE CRUST

½ cup lard (may use shortening)

1 ½ cups brown rice flour

4 Tbsp. cold water

Preheat oven to 400* F.  Cut shortening into flour until crumbly using pastry cutter or a fork. Add water.  Work dough with hands until it’s soft and you can form into a ball.  Place dough into an 8” or 9” pie pan, and press it up the sides.  This works best using your fingers.  Using a fork, prick the bottom of the crust about 2 dozen or so times, to let air escape.   Place crust in oven and bake 12-16 minutes, or until edges start to turn golden brown.  Set on a wire rack and fill with strawberries.

** DAIRY FREE WHIPPED TOPPING

1 can full fat coconut milk, chilled in fridge 24 hours

2-3 Tbsp. pure cane sugar or pure maple syrup

1-2 tsp. vanilla or almond extract

Chill milk in fridge for 24 hours.  Chill metal bowl and wire whisk of mixer in freezer for 2-3 hours.  Combine milk with sugar & extracts and whip until creamy. Use in place of whipped topping.    

Stores well in fridge.

Chicken Nuggets and French Fries

I came across the recipe for these nuggets and thought it would be fun to have a typical "kid" meal of chicken nuggets and fries for the kids on Saturday night.  Of course, being gluten, corn, dairy, soy etc. free - NOTHING is easy, not even chicken nuggets. lol     Still, they tasted good, but I was frustrated that the meal took about 2 hours to make from start to finish.  NOT what I call a "quick, easy, kid-friendly" meal!  I baked my nuggets instead of frying them, though I tried frying some also and was not pleased with how the chicken seemed overdone.    I found the recipe, Chicken Tortas  here on The Allergist Mom's website: http://theallergistmom.com/   

For my fries, I just peeled yellow potatoes, cut them in half lengthwise, then in half again, then quartered them - also lengthwise.  I put them in a bowl, sprinkled them with grapeseed oil and coarse sea salt, laid them flat on a jellyroll pan, and baked them at 450 for about 20-30 minutes. They turned out beautifully!    I do have to say that the kids absolutely loved the meal!  Mandie ate hers with her homemade ketchup, smiling the whole time.      The fries are a staple in our house, but I think I will stick to my simple chicken strips next time! 

Baked Beans

One of our all time favorite side dishes is baked beans.  We have tried almost every variety from the store, and due to allergy issues, used to use plain pork & beans and add our own things to make them baked beans.  However, I knew there was a healthier way to do them, and researched homemade baked bean recipes.  The first time I made them I was hooked!!!  What a difference in taste!!  My kids LOVE baked beans, and these are their favorites.  I do wish that they were quicker to make, as I often miss the convenience of opening a can.  I may make up a huge batch in my roaster oven and can them... when I have a few free minutes, which of course won't be til after our wedding in May! lol           In spite of the time these require, they are not difficult.  Most of the time is in soaking, boiling, or baking.   Give them a try and see if you go back to canned baked beans!

Old Fashioned Baked Beans

1 lb dry beans - I've used cranberry beans, pintos, great northerns, etc.
1/4 lb bacon, cut up (optional)
1 large sweet onion, diced
1/2 cup molasses or maple syrup
1/4 cup packed brown sugar
1/2 cup ketchup
1 tsp. dry mustard (optional - we omit due to Mandie's mustard allergy)
1/2 - 1 tsp. cumin
1 tsp. sea salt
1 tsp. freshly ground black pepper
3-4 cloves garlic, quartered
chicken broth (Kitchen Basics brand is gluten, dairy, soy, corn free)
tomato juice

Rinse beans.  In large pot, combine beans with 8 cups cold water.  Leave soak overnight.  (OR: boil, reduce heat, & simmer 2 minutes. Remove from heat & cover for 1 hour)  Drain & rinse beans  Cover with 4 cups chicken broth and 4 cups tomato juice (or 8 cups cold water), and add garlic cloves.  Bring to boiling; reduce heat, & simmer 1 1/2 hours.  Drain beans, reserving cooking liquid.  In an oven-safe covered baker or bean pot (I use the Pampered Chef covered baker) combine all ingredients plus 1 cup reserved cooking liquid.  Bake, covered, at 350 degrees for 2 1/2 - 3 hours or until beans are tender.  You can also put the bean mixture in a crockpot and cook on high for 4 hours. 



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