Mandie - safe "Fudge" Pops

MANDIE-SAFE FUDGE POPS

These are the reason I made the Carob Syrup recipe in the first place - so that I could make "fudge pops" for Mandie like I was going to make for the boys.
For the carob "fudge" pops - Put 1-2 Tbsp. of Carob syrup into a small glass jar.  Add safe milk (for Mandie it is Living Harvest Hemp Milk or Pacific Hazelnut Milk), and shake to combine.  I pour mine into silicone molds, like these from Amazon.com and freeze for 24 hours.   This is what they look like when they are done... a very happy little girl!

 

For the boys, I simply chill a carton of Chocolate Coconut Milk in the fridge, then pour it into their molds.  We use separate colors for each child, so we avoid mistakes and cross contamination. A very simple, safe way to help the kids enjoy summer!

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.

Craving Tamer Chocolate Pudding

If you live with food allergies, especially dairy, soy, and corn, you know how difficult it is to find a delightful chocolate treat that satisfies you in the way chocolate pudding does.  It is comfort food.  It is what I missed most with the dairy and soy allergy.      Not any more!  I have a recipe that is quick and easy and tastes so rich and decadent that you will have no idea that it is dairy, soy, gluten, and corn free - and is even healthy!  Give it a try, even people who say they do not like avocados LOVE this pudding!

CRAVING TAMER CHOCOLATE (or carob) PUDDING

2 ripe, medium avocados
1/3 cup cocoa powder (or carob powder)
1/3 cup pure maple syrup (1/4 cup if using carob)
1/4 cup hazelnut or hemp milk (any safe milk works)
1 1/2 tsp. pure vanilla extract
pinch of sea salt

Combine all ingredients in food processor, blending until smooth.  May need to add more milk to reach desired consistency.  May store in fridge, or eat immediately.  Chilling adds to the amazing mouth feel of this, and reduces any avocado taste.

             Carob pudding on the left, chocolate on the right.





 

Gluten Free Fridays #8 

Whole Intentions Weekend Whatever Link-Up #41 

 

Peanut Butter Cup Bites

Since we did not have the kids this weekend, I wanted to play with a new recipe and modify it to suit my own allergies.  I was totally in the mood for ooey gooey chocolate, and Steve has been big-time craving Reeces Peanut Butter Cups - so as I always do, I modified recipes and made some.  I'm sure if I wanted I could put these in layers in little mini muffin tins with liners to look more like the "real thing" - but I didn't have time or energy late last night, and I honestly think that this way is absolutely perfect!      Steve's verdict - far better than Reeces!  :D     That right there is the reward.  That and watching my cousin Robin close her eyes and smile as she ate them.  She and her girls happened to agree with Steve.   So, when the mood hits, these are pretty easy to make!    I may have to experiment with carob chips and homemade cashew butter so that Mandie can also enjoy these - just as soon as I get a safe graham cracker figured out for her!  ;)

PEANUT BUTTER CUP BITES

 1 cup Earth Balance Soy Free Buttery Spread
1 lb. (2 cups) powdered sugar
1 cup creamy peanut butter
1 box Kinnikinnik S'MOREABLES
1 bag Enjoy Life Chocolate Chips
1 Tbsp. lard

Put S'MOREABLES into a food processor.  Pulse into fine crumbs.  Combine Earth Balance spread, powdered sugar, peanut butter, and crumbs together in a large bow.  A wooden spoon sprayed with cooking spray works well for this step.  Using a plastic spoon, scoop out a spoonful and roll into 1" balls.  Place on a cookie sheet lined with parchment paper and put in the freezer for 20 minutes.  While peanut butter balls are freezing, put lard and chocolate in the top of a double boiler, set over medium heat.  Using same sprayed spoon, stir until chocolate is melted, then turn heat to low to keep warm.  Take peanut butter balls out of freezer and drop one by one into warm chocolate.  I found using a toothpick to remove them back to the parchment lined sheet works the easiest with the least mess.  Let set up over night on the baking sheet.
Makes 6-7 dozen.


9-14-12.  I linked this to the wonderful blogs at VegeterianMama.com.  Vegeterian Mama Gluten Free Fridays Recipe Party