French Toast and Pancakes: Verdict - Meh x 3 Mixing it - I didn't want to mix up the entire pouch. After some looking along the website I found you could mix it up in smaller batches if you have a device that can blend a smaller amount of liquid. I did 4 tsp and 1 cup water and blended with a stick blender. The smell is quite strong! Pancake: I thought I could then hand blend the prepared product into my pancake batter. It did not blend in completely. I saw yellow bits and bobs throughout.
Yep, Kandi -- I made it before church on Sunday for DH's early birthday meal. He decided he wanted a pie after having the German Chocolate cake (not pictured to protect the clumsy cake decorators!). So it needed to cool in a safe place. And of course Mr. I'm-on-a-diet-and-I-don't-eat-many-sweets sneaked back in after lunch and ate a HALF A PIE all by himself. Yikes!
Lynn used the Kathy P Wacky Cake recipe to make this chocolate raspberry heart-shaped cake: She shared that to make the heart shape, she used an 8 inch square pan + 8 inch round pan. Cut round cake in half and put on 2 sides of the square cake. Here is a link to Chocolate Silk Frosting and Vanilla Silk Frosting . There are ways to make these recipes free of the top 8 allergens, so if you have questions, please let us know! (For example, there are soy-free shortenings, and dairy- and soy-free...
Originally Posted by Kids With Food Allergies: Lynn used the Kathy P Wacky Cake recipe to make this chocolate raspberry heart-shaped cake: What type of cocoa powder does everyone use? She shared that to make the heart shape, she used an 8 inch square pan + 8 inch round pan. Cut round cake in half and put on 2 sides of the square cake. Here is a link to Chocolate Silk Frosting and Vanilla Silk Frosting . There are ways to make these recipes free of the top 8 allergens, so if you have...
I have never made cherry pie before but I wanted to try for the 4th of July. My son is allergic to wheat, eggs, peanuts and tree nuts. I am a bit intimidated about making a pie crust since it needs to be wheat free.
Have you tried aquafaba yet? It's the juice from cooked chickpeas/garbanzo beans. I've made a meringue pie with it and it turned out well. There are tons of recipes online for using it as an egg and egg white replacer. Here's a blog post from KFA: https://community.kidswithfood...-that-will-shock-you
Thank you for sharing these tips and recipes! When I have to make one in a rush--I put a box of Enjoy Life soft baked cookies (gluten, dairy, egg, nut free) into a bag and smash them up...then I just press them into the pie plate! The snickerdoodles are great as a base for pumpkin pie!
Thank you to everyone for sharing your #PI4All pie photos! Congratulations to the winner and thank you to So Delicious Dairy Free - they'll be donating $3,500 to Kids With Food Allergies in honor of all of you who shared photos. More info: http://sddf.us/pi4allresults
Thanks for sharing those tips! I've found they feel a little sticky when they first come out of the oven, but then they are OK after they cool. The last time I made some, I flavored them with lemon extract. They were sooooo good and tasted like a lemon meringue pie cloud!
Couple of questions: 1) How long can this safely be stored in the fridge (i.e. could I make it this weekend and use it in a recipe Tuesday night?) 2) I suppose this could also be used as a base in a pot pie recipe for leftovers next weekend - if it does store, or can it be frozen? and 3) Does the coconut taste come through? (not a coconut fan...) I have never made a green bean casserole but now I want to try!
Gluten-Free Spritz Cookies - and swap out the cream cheese with Tofutti and any stick margarine. Pipe out unchilled dough as rosettes using a pastry bag. Chill/freeze 5 minutes before baking. The Egg Nog Cream filling is a basic butter flavored with Silk Nog - 1 stick margarine, 2 cups powdered sugar, 2 Tbsp Silk Nog, a splash of vanilla, an a dash of nutmeg and cloves.
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