allergy*Stars, RECIPES

Last minute Easter bunnies…

With these tasty and easy cookie cutter biscuits, you ensure inclusion and fun for everyone!

 

Happy Easter! Buona Pasqua!Frohe Ostern! Happy Easter! Buona Pasqua!Frohe Ostern! Happy Easter! Buona Pasqua!Frohe Ostern!Happy Easter! Buona Pasqua!Frohe Ostern!

Easter Bunny Biscuits-free from the eight major food allergens. Enjoy. Courtesy of allergy*Stars.com

Easter Bunny Biscuits-free from the eight major food allergens. Enjoy.
Courtesy of allergy*Stars.com

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RECIPES

Butternut Squash Soup

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I just saw this post from the great Lucy from Lucy’s friendly foods, and I got reminded that back in October, I took a couple of pics of our favourite soup… So here it is…An all time favorite in our house, and i am happy to share this easy and versatile recipe with you.

Ingredients:

1 Medium Butternut Squash or 1 large Hokkaido Sqash

1 Boiling potato

1 TBSP Olive Oil

1 Medium Red Onion

1 Clove of Garlic

1/4 tsp Cinnamon

1/4 tsp Sugar

1/2 tsp Salt

Chilli Powder if desired

2 TBSP Balsamico Vinegar

a Handful of Lentils (we prefer Beluga lentils)

1/2 -1 litre Stock (we use Kallo Onion Stock)

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Directions:

Cut and peel the squash and potato, onion and garlic. In a large saucepan, heat 1 TBSP of olive oil on medium heat together with the onion and the garlic. Add sugar and spices. Add Squash and potato and let caramelize on medium heat. Turn Squash occasionally. Add broth until Squash is covered. Cover and let boil on low heat until thoroughly cooked. Blitz the Soup and place back in Saucepan. Add Vinegar and boil on low to get the acidity out of the soup for approx. 15min. In the meantime, place enough water in another saucepan to cook the lentils. Add salt at the very end, otherwise it will prevent the lentils from cooking thoroughly. Serve soup with lentils. You might like to add other ingredients like salmon, sour cream (not dairy free), coriander or shrimp. a hint of Pumpkin Butter/Oil works very well, too.

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Enjoy!

 

 

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RECIPES

The Ultimate Gingerbread Biscuit (no kiddin’) GF, DF, NF, WF, SF, EF, vegan

If you are looking for a biscuit with a crunchy outside and a soft, almost cake-like centre, that smells and tastes like christmas, search no more. I came up with the ultimate spiced biscuit recipe, and I am gonna share it with you.

Gingerbread Star Biscuit

Gingerbread Star Biscuit

Kept in a tin box with a slice of apple, it will stay moist and fresh.

The Star Christmas Biscuit Dough

The Star Christmas Biscuit Dough

Ingredients:

175g Doves Farm White Bread Flour

1/2 tsp Ginger Bread Spice Mix (Nutmeg, Cinnamon, Orange Peel, Coriander, Fennel, Aniseed, Clove, Cardamom) OR 1/2 tsp Ginger

1/2 tsp Vanilla Powder

1/2 tsp Cinnamon

1/2 tsp Bicarbonate of Soda

3/4 tsp Baking Powder

50 g Pure Sunflower Spread

75g Light Soft Brown Sugar

3 TBSP Maple Syrup

1 TBSP Sunflower Oil

Preparation:

Preheat oven (Fan assisted 150 C, others 170 C), takes 10-12 minutes

Mix together the flour, spices, bicarbonate and baking powder.

Add the brown sugar. Stir until combined.

Add 2 TBSP of Maple Syrup and mix until combined.

Add the Sunflower Spread in small pieces and mix until dough forms small crumbs.

Add another 1 TBSP of Maple Syrup together with 1 TBSP of oil. Using your hands, form a soft dough.

The dough should be soft and evenly combined but not sticky.

Leave in the fridge for about 5 minutes.

Take your dough out of the fridge, cut it in four equal parts and start with the first quarter.

After flattening the dough with your hands, you can now use your rolling pin until the dough appears approximately 1/2 cm thin.

Cut out your desired shapes, and peel the biscuits off the foil.

Place on cookie sheet and bake for approx. 10 min.

Keep in tin for later, use them as gift tags, on the tree or treat Santa’s Reindeer… .

A Decorative Gift Tag

A Decorative Gift Tag

I like them quite plain, but they look also lovely with some icing on top, sprinkles, chocolate (df nf version) or marshmallows (make sure they are df and gf).

If you want to be a bit over the top, decorate with real gold (oh go on, it is christmas…!).

Easy with the kids, as well, as you can see:

allergyBabe busy working on his Christmas Biscuits.

allergyBabe busy working on his Christmas Biscuits.

MERRY CHRISTMAS, EVERYONE!

Merry Christmas to You!

Merry Christmas to You!

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RECIPES

Apple Cake – a sunday treat (GF*, EF, WF, DF, SF, NF, vegan)

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I remember when I was little, a sunday cake was not optional. It had to be made. So every saturday evening, when me and my brother have had our baths, we were tucked into our pyjamas and placed in front of the tele. There was always a nice family show on back in the 1980s, so a fun tv evening was guaranteed. While we enjoyed the games, jokes and songs of the time, my mum got busy in the kitchen. Depending on the season, she was about to be making a plum cake, a strawberry tart or, for special occasions, a schwarzwaelder kirschtorte. yes, with lots of cream, and ‘kirsch’…. . Once it came out of the oven, noone, not even my very very sweet toothed dad, was allowed to cut the cake. It was ment to be eaten for coffee and cake on sunday. That was the rule. And everybody obeyed. Most of the time… .

Nowadays, there are less strict rules in our house, and cake is made when we feel like making one. But whenever there is a round baked goody on our dining table, I remember my childhood and the distinctive smell on a saturday evening of a fresh, egg and butter loaden cake. Good times.

Here is the allergyfriendly version of a German classic: Apfelkuchen (apple cake)

For a 18cm diameter cake tin or 12 cupcakes you will need:

Ingredients:

35g  gluten free oat flour

165g gluten free bread flour (Doves farm)

1 1/2 tsp baking powder

90g caster sugar

1 tsp cinnamon

1/2 tsp bicarbonate

pinch of salt

50g pear sauce

100ml oat milk (*if made with rice drink#)

100ml sunflower oil

1/2 tsp vanilla extract

3 medium apples, peeled and sliced

Method:

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray or grease your round baking tin

– Sift the flours and salt into a bowl. Add the baking powder. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, vanilla, pear sauce and oil.

– Pour the wet ingredients into the dry and mix. You cannot overdue gluten free batter, so combine well.

– using a large nozzle, pipe the dough into cupcake liners or a tin

– place the apple slices neatly on top of dough

– bake for approx. 32 minutes, until a knife comes out clean. Avoid overbaking (cake will get dry).

– Cool on a wire rack.

– dust with icing sugar.

Best enjoyed on the day it is made. But also nice on the day after, since the peaches keep the cake moist.

# please be aware that rice drink is not recommended for children under the age of 5 due its arsenic content

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RECIPES

Fluffy and moist peach cake (DF, GF*, EF, SF, vegan)

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Summer time is peach time. Not in your house?

Well, you might be tempted after reading this recipe. It works very well with a spoonful or two of homemade vanilla ice cream.

For a 18cm diameter cake tin or 12 cupcakes you will need:

Ingredients:

100g  gluten free oat flour

100g gluten free bread flour (Doves farm)

1 1/2 tsp baking powder

90g caster sugar

1 tsp cinnamon

1/2 tsp bicarbonate

pinch of salt

50g pear sauce

100ml oat milk (*if made with rice drink)

100ml sunflower oil

1/2 tsp vanilla extract

3 large and ripe peaches (or canned peaches)

Method:

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray or grease your round baking tin

– Sift the flours and salt into a bowl. Add the baking powder. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, vanilla, pear sauce and oil.

– Pour the wet ingredients into the dry and mix. You cannot overdue gluten free batter, so combine well.

– using a large nozzle, pipe the dough into cupcake liners or a tin

– place the peach slices neatly on top of dough

– bake for approx. 30 minutes, until a knife comes out clean. Avoid overbaking (cake will get dry).

– Cool on a wire rack.

– dust with icing sugar.

Best enjoyed on the day it is made. But also nice on the day after, since the peaches keep the cake moist.

# please be aware that rice drink is not recommended for children under the age of 5 due its arsenic content

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RECIPES

Fail-proof Banana Bread (DF, EF, SF, *GF, vegan)

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This is an adaption of New York’s famous vegan bakery ‘babycakes’ (http://www.babycakesnyc.com) version. I noticed they opened up shops in L.A. and Orlando. London next?

It was the first book I bought A.A. (after allergybabe) to cater for allergybabe’s condition. How disappointed I was when I realized that vegan recipes use, among other things, a lot of buckwheat, flax, and nuts, all of which we cannot have.

Banana Bread was the exception. It was the very first time I baked for the little one, and it turned out just right. I guess allergymum liked it even better than allergybabe. For his second birthday, I made this very cake.

The only fail: I can never wait for it to cool down… .

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Ingredients:

makes one big loaf or 8 mini loaves

300g Gluten free bread flour (Doves farm)

2 tsp baking powder

2 tsp bicarbonate of soda

1 tsp xanthan gum

1/2 teaspoon salt

1 tsp cinnamon

1 tsp vanilla

125ml coconut oil (or sunflower oil)

150ml Agave nectar

150ml Oat milk (* if rice drink is used)

6 medium bananas, mashed

Method:

Preheat the oven to 170 C.

Whisk together flour, baking powder, bicarbonate, xanthan gum, salt and cinnamon.

In a second bowl, Add the oil, agave nectar, milk and vanilla and mix until combined.

Add the liquid to the dry ingredients and mix until smooth.

Gently fold in the mashed bananas until they are evenly distributed.

If desired, add chocolate chips (1/2 cup) or walnuts (1/2 cup) or both.. .

Fill the prepared tin(s) and bake for 35 min, then turn and bake for another 20min. Please note: use a wooden stick to test if bread is done, and mini loaves will take a shorter baking time.

# please be aware that rice drink is not recommended for children under the age of 5 due its arsenic content

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RECIPES

Grand Marnier Icing

Grand Marnier Icing

A true treat for grown ups! A smooth frosting taken to another level by adding a splash of Grand Marnier. Chocolate and orange resembles a very distinguished combination. B.A. (before allergybabe), I used to whip up a very nice and rich mousse au chocolate from scratch, and I always added a couple of teaspoons of orange liquor. Happy days… .

Try this frosting with my chocolate chip cupcakes for an instant soul-hug. Works every time!

Ingredients:

3/4 cup dairy-free spread ( I use pure sunflower spread)
2 2/3 cups powdered sugar (be careful, some contain egg!)

1 Tbsp Grand Marnier
1 tsp vanilla extract

Method:

Put the spread into a bowl, sieve the sugar on top. To combine, use a fork (or your hands). When combined, mix with a food processor until smooth and fluffy (approx. 5 min). Add the vanilla and the liquor. Mix again.

Pipe or spread on top of cupcakes, refrigerate.

If you feel the cream is too hard, add a few teaspoons of water (or more liquor…). If desired, a few drops of orange food coloring.

For a child friendly version, add orange extract and skip the liquor.

Enjoy!

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