No-Tomato Marinara Sauce

The no more tomatoes change was a a really tough one for my daughter. I posted before about the no-tomato ketchup I made, but she really missed pasta with sauce too. This is a variant of the recipe posted at Living Without.

1 14-oz can beets (only salt added), drain and reserve liquid
2 14.5 oz cans pumpkin puree
1 - 1 1/4 cup safe chicken broth
2 teaspoons Kosher salt
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons granulated sugar
2 Tablespoon apple cider vinegar
2 Tablespoons lemon juice
2/3 cup canola oil (or olive oil)
1 Tablespoon arrowroot starch, moistened with 4 Tablespoons reserved beet liquid.

Puree the beets until smooth.

In a large pan over low heat, combine pureed beets, pumpkin and all seasonings except the arrowroot mixture. Mix in broth and simmer for 5 minutes.

Add in arrowroot and simmer for 1 more minute.

This makes a large batch of sauce, about 6 cups. I usually divide it into 2 or 3 containers, keep 1 in the fridge and the remainder in the freezer.

My girlie loves it with shaped Tinkyada shaped rice pasta or spagetti noodles, on Namaste pizza crust topped with Boar's Head pepperoni, and as a dipping sauce for chicken strips or nuggets (still need to post that recipe!). It's been a great help in getting her to want to eat again.

I added this recipe to Cybele Pascal's Allergy Friendly Friday 3/16/12!

Waffles!

We recently purchased a new waffle iron, and before contaminating it with milk, wheat and egg, I wanted to try out an allergy-friendly version first. I came across this recipe at The Daily Dietribe and was thrilled with the results!

A rarity, I actually was able to use the recipe as written! It's written for any flour, starch or milk, but I wanted to record exactly what I've been using so I wouldn't have to keep relying on my memory every time I make a new batch.

I have started using my scale for baking whenever possible, so I have only used the weight measurements. The volume measurements are by The Daily Dietribe. 

Dry Ingredients:

158 grams superfine brown rice flour (1 cup + 3 Tablespoons)

86 grams arrowroot starch (1/2 cup)

2 tsp safe baking powder (see sidebar)

1/2 tsp Kosher salt

2 Tbls granulated sugar

Wet Ingredients:

1/4 cup unsweetened applesauce

2 Tbls canola oil

196 grams full-fat coconut milk w/o guar gum (1/2 a 14oz can)

1/4 - 1/2 cup water (1/2 - 3/4 cup for pancakes)

Stir together dry ingredients. Add in wet ingredients except for water and stir. Add water while stirring until the batter is thick but spreadable. 

Pour just enough batter onto preheated waffle iron and cook until lightly golden. Serve warm with maple syrup, chocolate syrup, jam or fresh fruit! They are a hit! 

p.s. The waffle iron has now been designated as allergy safe, so no allergens are ever going to be cooked it in. :)

I posted this recipe to Cybele Pascal's Allergy Friendly Friday (on-a-Monday) post on March 12, 2012! Take a look at all the other great recipes posted -- all are allergy friendly in some way!