Sunday, February 14, 2010

Barley Oat Pancakes

I've tried a few allergy-friendly pancake recipes, but this is the most successful recipe I've found. I'm guessing that the gluten in the barley is what helps these pancakes hold up and not be so fragile.

This recipe is adopted from one I found on the bag of Arrowhead Mills flour.

1/2 cup barley flour
1/2 cup oat flour
1-1/2 tsp safe baking powder
1/2 tsp kosher salt
2 Tbls maple syrup
1 Tbls canola oil
1/4 cup applesauce
3/4 cup coconut milk
safe margarine to coat griddle

Preheat a pan or griddle on low to medium heat. (On my electric stove I set it to 3 or 3-1/2.) Coat pan lightly with melted margarine.

Stir together dry ingredients. Add wet ingredients and mix until smooth.

Pour batter onto hot griddle and cook until edges turn a light golden color and bubbles start to form on the surface. Flip over with a spatula and top with margarine. Cook other side until golden brown.

Saturday, February 13, 2010

Just Sugar Lollipops

I'm so excited to try this recipe! We stopped in my kindergartener's Valentine party this week and my little allergic guy so desperately wanted a lollipop! Of course the only ones I had were made with corn syrup and I didn't feel safe giving them to him.

I just need to find some golden syrup and I will try this recipe and share the results!

Friday, February 5, 2010

Chicken Nuggets (or strips)

Fresh, additive free chicken breasts (I usually cook 1-1/2 pounds at a time.)
2/3 cup oat flour *
2/3 cup barley flour *
1/2 cup coconut milk
Black pepper
Canola oil

* For a gluten free version, replace the oat and barley flours with your preferred gluten free flour blend. I've used buckwheat, teff and millet.

Preheat oven to 425F. Prepare baking dish by pouring enough oil to coat the bottom.

In a bowl, stir together the flours and desired amount of salt and pepper. Pour milk in another bowl.

Cut chicken into strips or 1-inch square-ish pieces. Dip chicken pieces in the coconut milk, then coat in the flour mixture. Place in the baking dish and then flip over so both sides are coated in oil.

Bake until chicken is thoroughly cooked. Time varies with thickness.

I freeze all that will not be eaten in the next day on a lined cookie sheet, then transfer to a freezer bag or other freezer-safe container. Remove just the amount that will be eaten and cook in a preheated 400F oven for 5-7 minutes.

Wednesday, February 3, 2010

White Cake

Modified from a recipe posted at Living Without.

1 cup (2 sticks) safe margarine or shortening
2 cups granulated sugar
½ cup unsweetened applesauce
2 Tbls ground flax seed + 6 Tbls hot water, let sit
3½ cups All Purpose Flour Mix (see sidebar)
4 teaspoons safe baking powder (see sidebar)
1 teaspoon baking soda
1½ teaspoon guar gum
1 teaspoon salt
1½ cups coconut milk, hot

Preheat oven to 350F.

Beat sugar and margarine. Blend in applesauce and flax gel. Mix together flour, baking powder, baking soda, guar gum and salt.  Slowly mix in half the flour mixture, then half the milk, until blended. Then slowly mix in remaining flour and milk.

Bake in two 8" or 9" circle cake pans, greased or parchment lined,  for about 30 minutes or in lined cupcake pans for about 20 minutes. Let sit in pans until cooled.

Favorite Oatmeal

My little guy loves this oatmeal so much he often hugs and kisses his bowl. :)

1/4 cup Bob's Red Mill Oat Bran
1/4 cup apple juice
1/2 cup Original So Delicious Coconut Milk

1/4 cup unsweetened applesauce

Mix oats, juice, and milk in a large microwave safe bowl. Microwave for 90 seconds at full power. Let cool for 1-2 minutes until it thickens, then stir in applesauce.


This is my sweet little boy!

There are so many wonderful resources out there with recipes modified for multiple food allergies, but I still usually have to make some modifications to make them safe for my son. His current food allergy list include peanuts, wheat, egg, dairy, potatoes, bananas, pumpkin, peas, green beans, avocados, flax and strawberry. He is also sensitive to corn but can tolerate some small amounts of corn derived ingredients, such as corn alcohol (found in gluten free extracts such as vanilla), small amounts of dextrose. He can not handle corn starch or corn protein. I used flaxseed as an egg replacement for a while, but it became clear that it does cause a reaction.  We haven't dared to try tree nuts, fish, other berries or citrus, and at this point aren't trialling any new foods and are sticking with our known list of safe foods.

(Updated 6/15/2010)

Safe foods include:
Grains: rice, oats, barley, buckwheat, teff
Fruit: apples, pears, cherries, peaches, grapes, coconut
Vegetables: sweet potatoes(?), carrots, pinto beans, SOY
Baking ingredients: guar gum, arrowroot starch, tapioca flour, yeast
Seasoning: black pepper, cinnamon

Some of the recipes I will post are gluten free or can be easily modified to become gluten free, but gluten is ok for my little guy.