I have tried to make my own sunflower seed butter in my food processor, but even after a looong time in the processor and a fair amount of canola, I still get a "paste" so thick you can slice it! What am I doing wrong? Do I just need a better processor? We haven't retried pumpkin seeds yet - she got hives from it about a year ago when we first tried it. I'll probably wait until pumpkins start showing up in stores so I can get truly uncontaminated seeds. Thanks!
This is the bread my son depends on...I've been making it for over 2 years now. We use applesauce to replace the egg, so I guess we could call ours applesauce bread!? Going to try it with sweet potatoes. Sounds yummy!
Susan C! We are glad you found us! What allergies are you managing? Is there anything we can help with? Please visit our Food & Cooking forum for assistance with this or any other recipe. http://community.kidswithfooda...rum/food_and_cooking
I would opt for flax meal instead of flax seeds just to make sure that they soak in the liquid and mix through without an errant seed remaining "crunchy". Flax and chia are very similar and both can be used to make "goo" to replace eggs.
Originally Posted by Pedro Carlos Alves: Sugar and salt?!?!?!? Evaporated cane juice is an euphemism for sugar and applesauce has it too. This isn't healthy! No one said GF is healthy. Everything is in moderation.
I put my comment because of post's title: «The Perfect Allergy-Friendly Cake and Raspberry Compote Recipe» The word «perfect» is the problem. You surely know that anyone reading that it will assume there's nothing wrong with it, hence it's «healthy». Which is not! The reply confirmed it! «No one said GF is healthy.» Shouldn't be? Shouldn't we promote GF healthy eating?! «Everything is in moderation.» Unhealthy in moderation? I do find the above arguments curious...
The title of the recipe is more referring to the taste and texture. Everyone has to make their own determination if something is "healthy" by their own definition. We don't make that judgement call here. If someone feels that processed sugar, no matter what the form, is unhealthy, then they should look for a different recipe. If they feel it is fine in moderation, then this recipe might work for them.
Hi Pedro, Thank you for your input. We are actively asking for our constituents' opinions about our recipe database and how we can improve what we offer for families with food allergies. Here is a link to the survey if anyone is interested in helping guide the updates we plan to make this year: https://www.surveymonkey.com/s/ZBM2BZP Here is the link to our recipe collection: http://www.kidswithfoodallergies.org/recipes.html You will find more than just cake and desserts there. Thank you, --...
I tried this bread and my family loved it. My older son who doesn't have any food allergies ate 2 slices with butter and wanted more. My husband didn't think it tasted like gluten free bread at all! Thanks for this recipe. I was using egg replacer before and it didn't have much flavor. I like the extra vitamins that we are getting by using sweet potato too. ��
I need to check and see if my kids can even have yeast but I was wondering if anyone has tried this with a different flour mix, my kids cannot have rice, which is in the King Arthur mix. Sounds so good and we would love to have a non soy bread or cracker!,,
these look awesome and easy for the kids to help with. Thanks for sharing. we just made the sunbutter chocolate fudge last night and that is also great. has anyone tried a coacoa bar from the grocery store? I just got one that lists the ingredients as: 100% chocolate and that's it. I also need to stay clear of corn, wheat, soy, dairy, nuts & eggs..wondering if anyone has had any luck using a bar marked 100% chocolate.
HealthyMama - I make them and put them in the freezer prior to dipping in chocolate. I flash freeze them and put in ziploc bags, then pull them out and dip in chocolate. They are much easier to dip in chocolate if they are frozen first. I usually keep a large ziploc bag in my freezer for DS to take to bday parties. He prefers these to cupcakes.
Hi Denise! I've never seen a chocolate bar that didn't have other ingredients such as sugar, cocoa butter and emulsifiers--what brand is it if you don't mind sharing? I've had some 100% chocolate, but it was basically just a brick of pressed cocoa powder and wouldn't have been suitable for using in a recipe like this one. Without those other ingredients I can't imagine it would melt very well. The other consideration would be to make sure you had contacted the manufacturer of the chocolate...
welcome to KFA! The gluten free flour blend used by Colette is mentioned in the webinar. You can use any gluten free blend that works for your allergy set. There are some recipes listed here: http://www.kidswithfoodallergi...allergy_recipes.html You can also visit our Food & Cooking forum for more assistance. http://community.kidswithfooda...rum/food_and_cooking
I have been asked to make a cake for a 2 yr old who has severe dairy, egg and soy alergy, this is the first recipe I have come across, is it for defiantly free from all three? if so what flour do you use, and is the vinegar normal brown or is it white?
We make "wacky cake" all the time for our kids! Yes - the recipe is egg, dairy & soy-free! We use "unbleached all purpose" flour, and whatever vinegar works for your allergy set. We often use either apple cider vinegar or white vinegar. There are lots more allergy-friendly cake recipes here: http://www.kidswithfoodallergi...friendly-recipes.php
You can use whatever brand all purpose flour they normally use. The vinegar is whatever works. I generally use cider vinegar. For milk alternative, I recommend SoDelicious coconut beverage. Use the unsweetened. If the friend has a milk alt they use for the kiddo, just use that.
Hi Kim, Just be sure to read every ingredient label of every thing you use. Be aware that some ingredients in your kitchen may be contaminated if you ever double-dipped. The safest thing to do is buy all new ingredients. If you want to make a frosting/icing for this cake, you'll need to use milk and soy free shortening or margarine. Options are Earth Balance soy-free (red packaging) or coconut oil (among a few others). You can keep it simple and just do the solid fat (safe margarine or...
It was really fun and easy to prepare the salad for photographing! The cinnamon in the dressing is an unusual choice but goes so well to bring out the sweetness in the carrots. Linda has provided so many delicious allergy-friendly recipes over the years, and it is an honor to be able to provide some color to Linda's post.
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