Adding to the list

Unfortunately over the last few weeks we've discovered a few new additions to the little guy's list of unsafe foods.

My little guy LOVES chocolate. He comes by it naturally. :) And he's been on quite the cereal kick lately, so after some researching, I found that the Envirokids Koala Crisp cereal would probably be safe. It's got the warning that it may contain peanuts or tree nuts, but it is made only in the same factory, but on different equipment, so we gave it a try. As expected, he absolutely loved it! So did my girls and even my husband. But, soon after trying it his eczema really started to flare. So no more.

Last week I made this homemade taco seasoning recipe and substituted the corn starch for arrowroot starch. It was delicious and thinking only about it not including corn, I let the little guy try some of the taco meat. He loved it and begged for more! What I wasn't thinking about was the oregano. He'd had mild symptoms before after having small amounts of it, but I wasn't sure it it was the problem. That night he couldn't sleep unless he was being held, a sure sign that he's in pain, and he had GI symptoms for several more days.  I will make a new batch of the seasoning without the oregano so we have a meal we can all eat.

Just today his sister sweetly shared a grape from her bowl with him and I wasn't quick enough to stop him from eating it. Grapes are safe for him, and they've shared grapes before, so she didn't realize she shouldn't have shared. In her bowl were both grapes and sliced strawberries. We'd been avoiding all berries for him because I know they are common allergies and I was pretty allergic to strawberries as a kid. Within a few minutes he had hives on his cheeks, chin and neck.

I have more recipes to share, and even more things I want to try to come up with recipes for, just need to find the time to do it! After searching and searching locally for some golden syrup I finally ordered a case off Amazon. I want to make some marshmallows and lollipops with it, and I'm sure I'll find some more uses for it!

Coconut Cake & Frosting

* Update 4/8/11 - I first posted this recipe over a year ago and am planning to give it a bit of a makeover this weekend to accommodate my son's new allergies, so it's on my mind. I shared this recipe on Cybele Pascal's Allergy Friendly Friday today! Take a look at all the other allergy-friendly recipes! 

* Update 4/17/11 - Gum-free, soy-free adaptation finally posted here: Coconut Cupcakes Update: Gum-free

This past weekend the little guy turned 2! We had a little celebration at home, so I just made a small 6-inch round cake, and used the rest of the cake batter to make 24 cupcakes, and most of them went straight into the freezer for treats later. The cake is a variation of the White Cake I posted about a month ago. This version is denser and I think would also make a good crumbcake with a brown sugar and cinnamon strudel topping.  

Coconut Cake

1/2 cup (1 stick) safe margarine or shortening
1/2 cup coconut oil (room temperature)
2 cups granulated sugar
3/4 cup unsweetened applesauce
2 Tbls ground flax seed + 6 Tbls hot water, let sit
2-1/2 cups All Purpose Flour Mix (see sidebar)
3/4 cup coconut flour
4 teaspoons safe baking powder (see sidebar)
1 teaspoon baking soda
1-1/2 teaspoon guar gum
1 teaspoon salt
1-1/2 cups coconut milk, hot

Preheat oven to 350F.

Beat sugar, coconut oil and margarine or shortening. Blend in applesauce and flax gel. In a separate bowl, mix together flours, 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 cake layers in greased or parchment lined pans for about 30 minutes or in lined cupcake pans for about 20 minutes. Let sit in pans until cooled.

Yield: This recipe made 24 cupcakes and two 6" rounds. I think you could make three 8" circle layers and maybe even a few cupcakes.

Coconut Frosting

I'll update this next time I make the frosting, because I'm not sure exactly how much of anything I used, since I was just experimenting and didn't write anything down immediately.  The recipe below is an estimate, whip a portion of ingredients, adding a little more of each to reach the consistency you want.

1/3 cup coconut oil, room temperature
3 Tbls shortening or safe margarine
2 cups safe powdered sugar (see sidebar)
2 Tbls coconut milk

Mix coconut oil and shortening. With mixer off, add a portion of the powdered sugar. Start mixing slowly and blend in completely. Add more sugar until mixture forms clumps. Slowly add coconut milk and whip until frosting is light and fluffy.

Yield: This recipe makes enough frosting to cover a 2-layer 6" round cake and several cupcakes.

Sprinkle some shredded coconut on top of the frosting for decoration if desired!

I hope you enjoy this recipe! The birthday boy preferred the smash-it-into-your-mouth method of eating....

Chocolate!

I'm so happy share that we've found another safe treat! I bought a bag of Enjoy Life chocolate chips a few weeks ago and let my little guy try a few as a trial. The first two times he ate only a couple mini chips and then lost interest, which has been a sign with other foods that he's allergic to them, but he never did have a reaction.  I tried again yesterday and he loved them!

I found a great tip on the Enjoy Life foods Facebook fan page yesterday - melt the chips and dip other safe food in the chocolate!  The person suggesting showed rice snaps dipped in chocolate, little chocolate sandwiches made with two rice snaps and chocolate in the middle, dipped rice cakes and dipped apple slices!  This is a treat I will be trying soon!