WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, December 15, 2014

Roasted Chickpea Tassie(gluten free, dairy free, corn free, soy free and nut free)

Yes! More chickpea's! :-)

Abby doesn't tolerate nuts or seeds and we love roasted chickpea's. We found that yet again, they replaced nuts perfectly in this recipe.

I used our favorite gluten free pie crust recipe and just increased the sugar and water to make a cookie dough like texture so it would shape nicely in the mini muffin tins. Worked like a charm!

This is a fun one to let the kids help on.. great for OT getting the dough rolled and then carefully pressed.

Admittedly, a bit time consuming but based on the rate they disappear, worth it.

Preheat oven to 325


1 1/3 cups gluten free All Purpose Flour
1/2 teaspoon salt(pink himalayan)
1/2 cup palm Shortening(Tropical Traditions)
1 egg
3 teaspoons sugar(C&H or Domino's Organic Cane Sugar)
3 to 6 tablespoons ice cold water

1) In bowl mix flour,salt,sugar. Cut shortening into flour mix. Mix in egg and water. You want it the texture to be like a rollout sugar cookie dough.

2) Roll balls about the size of a marble(little bigger) and press into the bottom and sides of a mini cup cake pan. I put the ball in and press straight down and then work it up the sides(patiently).

3) Place in freezer(important for proper baking!)

4) These also work fine in regular sized muffin tin,but we do love the mini's- one perfect bite of goodness.


1/2 cup Salted roasted chickpea's(here is the link to my melt in your mouth roasted chickpea's)
1 large egg
3/4 cup packed light brown sugar(corn-free or make your own with cane sugar plus a bit plantation blackstrap molasses)
1 tablespoon palm shortening(Tropical traditions)
1 teaspoon vanilla extract(homemade)
1/4 teaspoon salt(pink himalayan for us, but use whatever salt is safe for you)

In bowl, mix egg, brown sugar, palm shortening, vanilla extract and salt until smooth.

Place 3 roasted chickpea's into the bottom of each mini cupcake(remember make sure it is chilled first!). fill with the filling mixture.

Bake at 325 for 18-22 minutes.

While still warm gently run a knife around the edge. Then allow to cool completely before trying to remove from the pan. Store in airtight container.

Saturday, December 13, 2014

Chickpea Divinity(corn free, soy free, dairy free, nut free)

I haven't tried the homemade cane syrup on this one yet.

How can you have Christmas without Divinity? Don't cringe! It doesn't have to be that funky tasting pink and pale blue puffs our grandmother's made.. and honestly, I always did secretly like the stuff! :-) Though I miss pecan's using the roasted chickpea's is a wonderful substitution.

Make it fresh. Divinity tastes great fresh, but if you leave it for more then a few day's it will start to taste like Grandma's!(Starting to wonder exactly how far in advance they used to make this stuff!)

4 cups sugar(domino's or C&H organic cane sugar)
1 cup Lyle's Golden cane syrup
3/4 cup cold water
3 egg whites
1 teaspoon vanilla(homemade)
2 cups chopped roasted chickpea's(my recipe here)

Combine sugar, golden syrup, and water in pot. On medium heat stir until sugar dissolves. Then place candy thermometer in and do not stir anymore. You want it to reach 250 degree's.

While you are waiting for it to hit 250 degree's, whip your egg whites to stiff peaks. I recommend a large bowl, when you add the hot sugar it will swell up a lot!

When the sugar hits 250 remove it from the heat and slowly drizzle into the egg whites while you whip. Add vanilla and get set to mix and mix and mix. I use a hand mixer on high. When the divinity starts to hold it's shape(as the mix cools it will start to hold it's shape)quickly mix in your chickpea's and then spoon onto parchment paper. Let it sit for a couple hours until completely cooled and set. Store in airtight container.

Thursday, December 11, 2014

Medically Kidnapped- Maybe Your Child is Next..

While I am grateful Justina was reunited with her family it is clear she is still suffering serious consequences to her health from the lack of appropriate care,stress, and emotional damage from being alienated from her family, friends and education.

In the last few months the number of cases of children being medically kidnapped has exploded. Here are a few cases I have been following(if I have not summarized correctly my apologizes, please drop me a line so I can correct and make sure the right information gets out there.)

Newborn twins and their 1 year old brother because the family home birthed the twins(healthy)and declined going to the hospital. They also were using natural products for the oldest child's dry skin. These children are home again with continued "supervision". Yesterday a headline hit the National Media here saying that the UK recommends women home birth and avoid hospital births. hummm.

The sisters in AZ ( A miracle for two sisters) who were given feeding tubes and other interventions by a Dr. who according to reports on the support pages was fired then suddenly CPS showed and CPS immediately rehired the Dr. who the family had fired and he has reversed his treatment plan completely. This has been ongoing for months. The family courts put a gag order on the Mom who complied until recently. There are rumors they could seek her arrest for speaking publicly despite the gag order which isn't legal anyway. She hasn't been allowed to see her children in months. When her child was dropping insane amounts of weight and showed up to a visit covered in bruises the Mom reported the abuse and shortly after had her visitation revoked.

Then Isaiah Rider- truly a horrific case of CPS medically kidnapping. Currently he is 17 and still not receiving appropriate treatment. His right to a Pastor has been denied and despite him being in mind blowing pain from his medical disorder they decided to slap a security ankle bracelet on him- hospital staff told him, "they do it to everybody." When was the last time you had a security bracelet slapped on you or your child while at a hospital? CPS kidnapped him when his Mom requested a transfer to another hospital that has a promising treatment for his pain from his medical condition. At age 10-12 a child can pick which parent to live with during a divorce, a 12 year old can be certified as a babysitter for a newborn and at age 16(15 even?) a parent has the right to allow their child to get married. At age 16, 17 Military recruiters are combing through our teens trying to convince them to join and risk their lives when they turn 18 to protect our Country. So, why in the world would they feel this sick 17 year old needs to be removed from a loving family who is fighting to give him the best future? If you would like to help get Isaiah home please check his facebook page, Team Isaiah.

Another case in Canada again about disagreeing about a diagnosis popped up this morning.

There are other kidnapped children- an 8 year old little boy with suspected Mito..

Then here is a link to the HSLDA press release about a 4 year old and her brother who were kidnapped because a caseworker looked at the 4 year olds blood sugar log for her type 1 diabetes and decided she was being neglected. Yep, some caseworker who has no medical expertise. Even after the child's specialists, the CPS chosen hospital and Drs all declared the child was very healthy and the parent was doing a terrific job following the treatment plan for the child"s type 1 diabetes the courts and CPS were still not willing to return the children or hear the medical evidence. Lucky for these children their Mom had joined the HSLDA when she opted to home school. HSLDA has done a remarkable job defending them. I believe it was over a month before the children were returned to their Mom. Considering someone who commits a DUI may have no jail time.. or many other even violent crimes never see jail time, 30 days to separate young children from their Mom is forever. However,that is record time for a return! Most innocent families can expect it to take YEARS if ever to be reunited with their children. If you home school please consider joining HSLDA. If you would like to help HSLDA fight to preserve our Parental Rights there is a link to donate in the link I provided above. HSLDA has an outstanding history of supporting homeschool families. I was relieved to see their willingness to acknowledge this growing threat to the American family and our Parental Rights.

No one is safe right now. These families are diverse. No common threads beyond their children have medical disorders that have all been clearly diagnosed. There are many theories/opinions as to "why" there is this uptick in "parentectomies" as the Hospital paid CPS workers like to call them.. from the fact that the State/County gets a yearly bonus for each Foster child in care yearly and I read today if those children get adopted from foster care they continue to get a yearly bonus until the child is 18 even though the child is no longer in their custody. Then there is the medical trial theory. Research and drug trials need children, when families decide the high risks aren't worth it they have to find children somewhere.. There are loopholes in some states that allow Foster children to be experimented on even if it is high risk or gains are not clear. Then the theory that our government understands that our strength as citizens comes from being in strong families. Destroy the family and it makes it easier for us to depend on the government then ourselves. At this point this goes way beyond Dr. arrogance though I am sure that has played into a few cases. It doesn't matter "why" because the fact is it is wrong. They are destroying children. They are destroying families. These families lose everything. Who can afford 200 dollars an hour attorney's for 2 years at a time? I know I cannot.

Most attorneys recommend their clients remain silent about any disputes with CPS. That leads me to believe the number of families suffering medical kidnapping is beyond alarming.

Know your Drs. Know your Hospitals.

As parents we have the right to take our children to Drs. to either get another opinion, or to confirm a diagnosis, or to find a diagnosis. Don't let the Medical Systems deny your child the right to better health. Drs and Hospitals have NO RIGHTS to our Children. They give opinions- that is it.

This is America. Our freedoms are being stolen as are our children.

Take a stand.

Candied Coconut Macaroons(gluten free, dairy free, egg free, soy free, nut free)

Even having to do a little more to prep the ingredients these are still one of the easiest cookies to make for the holidays. You might have seen these topped with a half a cherry(last year I used some frozen cherries) but Abby isn't tolerating cherries any longer. You could also top with a few almond slivers.

These are sticky, sweet with a little bit of crunch. Hands down Abby's favorite holiday cookie.

Candied Coconut Macaroons:

2-1/2 cups flaked coconut(you can sweetened the flakes if you prefer we use Tropical Tradition flakes and I do sweeten ours)
1/3 cup all-purpose gluten free flour
1/4 teaspoon salt(we use pink himalayan)
2/3 cup sweetened condensed coconut milk (1 1/2 coconut milk, 1/2 cup sugar, 1 teaspoon vanilla,simmer till 50 percent reduced)
1 teaspoon vanilla extract(homemade)

Preheat oven to 350

Combine all the ingredients

Drop by teaspoon onto parchment lined cookie sheet(use parchment! They will stick like crazy to anything else)

Bake for 12-15 minutes until lightly browned. Allow to cool completely before transferring for storage.

To store I keep them in an airtight container layering with parchment to prevent them sticking together.

To sweeten coconut flakes:

Coconut flakes
corn-free powdered sugar
grapeseed oil

Mix some powdered sugar(a couple tablespoons for 2 1/2 cup flaked coconut) sprinkle about 1 teaspoon grapeseed oil and 1 teaspoon water over the coconut flakes. Mix well. They should be sticky but not soggy.

Wednesday, December 10, 2014

Mast Cell Activation Syndrome and Mitochondrial Disease

To my delight awareness of the potential connection between the two diseases is spreading like wild fire.

When we first suspected a mast issue for Abby a couple years ago, we thought she was "unique".

We know there is an EDS and Mast connection, and we know there is a Mito plus EDS connection. It appears we now know there is a Mito plus Mast connection.

So many in the Mito community have drug sensitives, food reactions, unexplained symptoms.

Of course now my question will be, "Which came first, the chicken or the egg?"

On a positive if you can find a Mast Cell Activation Specialist there are treatments. We have found that by removing triggers from Abby and preventing reactions she has a level of stability. Her kidneys have stabilized/improved. No major setbacks.

There are many "low histamine diets" and lists on the internet of common triggers but patients need to remember that like Mito, each Mast patient is unique in what is a trigger for them.

Pain, chemicals, temperature change,viruses, stress,fatigue humidity, exercise, fragrance, pets, etc- Where one patient might have the most issue with food, the next might trigger from exercise, or fatigue or medications etc.

While I am certain Abby's "project elimination" was the right choice for Abby, she also has a life time history of food allergies and reactions. Eliminating foods should not be done unless you are certain the food is a trigger or under the care of your Dr. Mito patients tend to have more nutritional complications as far as maintaining the necessary levels so a food elimination diet should not be taken lightly.

For most patients with Mast Cell Activation Syndrome there are treatments. H1,H2, and other medications that have been found effective in calming those mast cell's down.

On facebook there are tons of Mast cell disorder support groups and I recommend you join them.

The worst part of Mast Cell Activation Syndrome is finding a Specialist that actually is aware of how to test, treat or even aware of how different it is from Mastocytosis is slim pickings. Many Specialists are only familiar with Mastocytosis and elevated Tryptase. With Mast Cell Activation Syndrome the Tryptase will almost always be normal. Believe it or not, there are fewer Specialists that are specialized enough to recognize, diagnosis and treat MCAS then there are for Mito!

food and medication intolerances
brain fog
bladder issues
GI issues(the same gamut as mito patients)

And so much more are seen in both populations. Below is a link to a great article written by Dr. Afrin(lead specialist on Mast Cell Activation Syndrome) that covers the recommended diagnostics, symptoms.

"A concise, practical guide to diagnostic assessment for mast
cell activation disease
Lawrence B Afrin, Gerhard J Molderings

If a Mito patient also has a mast cell activation syndrome it is possible with the appropriate treatment for their mast cells they might be like Abby and enjoy some stability with the appropriate treatments. Improving quality of life is key within both populations of patients.

We all have been told that Mitochondrial disease can cause all sorts of secondary issues, well with Mast Cell Activation Syndrome the same thing.

I am hopeful this year will bring more research that will help explain the connection.

For now though, we will keep those triggers away from Abby.

Monday, December 8, 2014

Gluten Free Rosette's (dairy free, corn free, soy free, nut free )

These were easy to make them gluten free. Honestly, I think the gf flour made a far more delicate and crisp cookie- every once in awhile gluten free just works better. On the bottom of the post I included a picture of one without the powdered sugar, you can see the wonderful delicate bubbling and some were nearly translucent.

I found mine kept slipping off the mold in the oil and I had to fish them out with a fork. So they are a little bent but fine otherwise. Not sure if my temperature was off a bit or the fact that it was a brand new rosette mold or the gluten free flour? Did not bother us one bit.

If you have other safe flavor extracts you could flavor them to your liking. Or if you have safe colors you can color them. Honestly though just the white powdered sugar always reminds me of snowflakes and makes my life a little less complicated.

Fried cookies, well who can resist? :-)

Gluten-Free Rosette Cookies:

1 cup all purpose gluten free flour
1 cup coconut milk or rice milk(I make my coconut milk from tropical tradition flakes usually)
1/2 teaspoon salt(I use pink himalayan, but use your safe salt)
3 teaspoons sugar
1 egg
1/2 teaspoon vanilla extract(potato vodka and vanilla beans)

Oil or Shortening to fry them in. (I used grapeseed oil and it worked, you could use Tropical Traditions coconut oil or Palm shortening)

(corn-free powder sugar to sprinkle on top, I used a sifter for a fine sprinkle, my homemade tends to clump)

Mix all together until very smooth(I threw mine in a blender)

Pour into a bowl(I picked one that was flat bottomed)

Follow the directions that come with your rosette maker(here on Amazon)

Compared to wheat these were more delicate and tended to come off the mold in the oil(might have been my oil or temp too!) so have a fork on hand to fish them out and place on a towel to drain.

I wait until they are drained and cool before sifting sugar on them.

Tuesday, December 2, 2014

GingerBread Men- (gluten free, dairy free, corn free, soy free, )

I have admitted before that I am the WORST at decorating! Now that I am very limited in what I can decorate with, you would think I would work a little harder, but between my tremors and my lack of interest, decorating just isn't my thing! I have no shame, but they sure taste amazing! :-)

We love this recipe for gingerbread men. It rolls well, bakes well and holds up well. I usually make a huge batch and keep them sealed airtight without decorations and only decorate as needed. These will bake well enough to use as a tree decoration(rather eat them!)

1/2 cup palm shortening(Tropical Traditions)
1/2 cup sugar(Domino's or C&H Organic cane sugar)
1/2 cup organic blackstrap molasses(plantation brand)
1 egg*
3 cups gluten free all purpose flour
1 teaspoon guar gum
1 1/2 teaspoons baking soda
2 teaspoons ground ginger( I dehydrate and grind our own now. )
1/4 teaspoon ground cloves( Simple Organic, Penzey's or grind your own from whole cloves)
1/2 teaspoon salt(I use pink himalayan)

1. In a large bowl, beat shortening and sugar until fluffy and light. Add molasses and egg and beat until thoroughly combined.

2. In a separate bowl, whisk together gluten free flour,guar gum, baking soda, ginger, cloves, and salt.

3. Add dry ingredients to shortening mixture to form a dough.

4. Cover and chill in the refrigerator for around 1 hour.

5. Preheat oven to 350°F. Line a cookie sheet with parchment paper.

6. Roll out each half of dough between 2 pieces of parchment paper(flour the parchment and flip the dough to lightly cover both sides with flour as it often sticks) into 1/2-inch thickness.

7. Place cookies in preheated oven and bake 7 to 10(depending on thickness) minutes or until edges are firm. Cool on cookie sheet before removing.

Friday, November 28, 2014


Quote by Thomas Jefferson

"If people let the government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls who live under tyranny." -- Thomas Jefferson

Monday, November 24, 2014

Toasted Marshmallow Cranberry Custard Pie(gluten free, dairy free, corn free, nut and seed free, soy free)

I could not help myself.. I know it needed to chill but after 3 hours of staring at in the fridge, I HAD to cut a slice.. holy moly! Think a mix of lemon custard and sweet tarts.. it is VERY sweet, and tart.. with the crispy crust.. oh sigh. I might be ruined for ever appreciating lemon meringue again. I have an amazing sweet tooth, and even I could not eat more then a slice of this amazing pie. If it isn't all eaten before it sets up, I will have to try to get another picture! Even not quite set, well, it was worth digging in before it was ready. The toasted marshmallow, just pushed it over the top.

Abby is reactive to cranberry this year, but I cannot quite pass on it when it comes to the holidays. I do my best to keep it corn-free. Many who are corn allergic or corn reactive find they simply cannot tolerate even organic cranberries so "caution!" eat at your own risk. For many with Mast Activation they may not be able to eat cranberries either. This is quite the show stopper though so maybe a great option for a potluck or for your guests.

The other day I ran across a cranberry meringue pie recipe and thought it was beautiful! Then again on the food network I saw one. So, of course I "had" to make it. Though I don't mind meringue, it just isn't my favorite. However, toasted marshmallow? Who doesn't like that! Plus, since I don't make sweet potato casserole(with marshmallows!)this seemed like a fun way to work that marshmallow into our feast.

The recipe seems rather overwhelming, but it really wasn't too bad. I just worked my way through the crust,filling and marshmallow topping. I have found adding an egg and a little less water to a gf pie crust gives me a more tender pie crust. Without the egg I often end up with a very hard crust that though looked pretty, about broke my teeth! So this crust won't be as "flaky" as wheat, but it is as close as I have found yet.

Pie Crust:

1 1/2 cups all-purpose gluten free flour
1/4 teaspoon pink himalayan salt(or whatever is safe for you)
1 teaspoon granulated sugar(domino's organic or organic C&H)
8 tablespoons cold palm shortening, cut into small pieces(Tropical Traditions or Spectrum)
1 egg
3-4 tablespoons ice water
(parchment paper)

Preheat Oven to 350.

1) Mix flour, salt, sugar in a bowl. Cut in palm shortening. Mix in egg and just enough cold water to make a sticky dough(softer then wheat based)

2) Lay down a piece of parchment paper. Sprinkle generously with gluten free flour. Place dough on it. Flip and turn until dough is well floured. Sprinkle more flour across the parchment and go ahead and sprinkle a bit more on the dough itself. Place second piece of parchment over the top and roll to desired thickness.(too thin makes it tough to handle.)

3) Carefully peel top layer of parchment off going slowly to avoid ripping dough.

4) With dough still on bottom parchment flip the parchment over the pie pan so dough is facing the pie pan I gently rest it on the pie pan but don't press it in. Carefully peel parchment. Try not to rip, but don't panic if you do.

5) Gently press dough into pie pan and crimp edges. Using a dinner fork pierce bottom crust all over to prevent air bubbles when baking. Use any excess dough to patch any tears pressing in well.

6) Chill crust for about 30 minutes(15 in freezer)this helps it keep it's shape while baking.

7) Bake for about 20 minutes at 350 degrees until lightly golden.

Cranberry Custard Filling:

1 12-ounce bag organic cranberries, fresh or frozen, thawed(organic cranberry works for some, but many will react. We also soak in a baking soda water bath and rinse and dry. )
3/4 cup water
Juice of 1 organic lemon(caution corn allergic, many lemons are waxed with corny wax!)
3/4 cup organic granulated sugar(Organic Domino's or Organic C&H)
1 large egg
3 large eggs, separated(save the egg whites for the marshmallow topping)

1) Combine cranberries, lemon juice and water in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes.(don't cook any longer then needed,over cooking causes the pectin to break down)

2)Pour through a sieve into a medium bowl, pressing and stirring well to push through all the juice/puree. (scrap bottom of sieve for the good stuff). Once it is just skins and bits left you are done.

3) Whisk into cranberry juice/puree the 3/4 cup sugar,whole egg and 3 egg yolks into the juice until combined.

4) Return the cranberry mixture to the saucepan and cook over medium heat. Whisking until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the filling into the baked crust. Set aside while you prepare the marshmallow topping.

Marshmallow Topping:

3/4 cup granulated sugar(Organic Domino's or Organic C&H)
1/2 cup Lyle's golden syrup(or homemade cane syrup)
1/4 cup water
1/8 teaspoon pink himalayan salt(or your corn-free salt)
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar

1) Stir together the sugar, Lyle's golden syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.(this takes just a few minutes so keep an eye on it.)

2)While sugar mix comes to temperature,put egg whites and cream of tartar in the bowl and whip the egg whites to soft peaks on medium speed.

3)When the syrup reaches 240°F, slowly drizzle syrup into the egg whites(slow while you vigorously whip, too much too fast you will deflate the egg whites and not get fluffy marshmallow.)Increase the speed to medium high and whip until the marshmallow crème is firm and glossy.(This takes a few minutes, so be patient).

4)I filled a large piping bag and topped the cranberry(you could spoon on and make peaks with the spoon).

5) I placed under broiler for about 5 minutes- Watch carefully! Once marshmallow starts to brown it goes fast!

Chill completely.(or like me dive in early and take less then tidy slices!!!) Enjoy!

Sasha Cake(gluten free, dairy free...)

This started out to be a post on a quick cake. However, right after I finished the cake and took a few pictures I had left the kitchen for a few minutes to swap over the wash to the dryer. When I came back in ,it was missing the frosting on a corner of the cake. It took me a second to understand what had happened. Our little black poodle Sasha climbed the back of the couch and onto the counter where she helped herself. I knew it was Sasha and not Evie because Sasha had some pink evidence left on her snout! :-) Shocking because though my dogs are spoiled and lack manners, they both know better then to do that! Lesson learned and maybe time to rearrange the furniture.

This cake is great as a gluten free cake mix. Mix the dry ingredients and place in a jar. Make a label with the wet ingredients listed and cooking directions. Presto! A cake mix in the pantry. Any icing or fruit would be great. The crumb is not light but not heavy.. So a great recipe to use for cakes to coffee cakes.

Since pomegranate is in season right now I brought home some for Abby to give a try. She did great with them last year, so hoping she can tolerate them again. She is still in "lose foods" mode so scrambling to make sure her nutritional needs are met.

1 1/2 cups white rice flour(been grinding our own lately.)
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon pink himalayan salt
1 tablespoon baking powder(1 part baking soda,1 part tapioca starch and 2 parts cream of tartar)
1 teaspoon guar gum(been using NOW brand)
4 eggs
2 cups white sugar(Organic Domino's or C&H)
1 cup coconut milk(I did a 50/50 of coconut milk and homemade coconut yogurt any milk would work)
1 cup grapeseed oil(Tj's)
1 teaspoon vanilla extract(homemade with potato vodka)

Preheat oven to 350 degrees.

Grease and flour a 9x13 pan(or 2 8 inch round pans).

Stir together the dry ingredients. In another bowl, beat the eggs and the sugar together until creamy add the rest of the ingredients. Add the dry ingredients and mix together.

Pour the batter into the greased cake pan.

Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.

Pom Frosting-

I use a favorite frosting recipe(palm shortening, cornfree powdered sugar, vanilla extract) and cooked down some pomegranate seeds and used the red juice as a liquid instead of the coconut milk I usually use in the frosting. I saved back a few pom seeds for a topping.

Saturday, November 22, 2014

Microwave Chickpea Brittle

This is the quickest and easiest candy you can make. It only takes an hour to cool enough to crack into pieces.

You can use chickpeas, or any seed or nut.. pumpkin seeds, sunflower seeds, whatever it is you tolerate.

With the holidays approaching at lightening speeds Abby and I were flipping through her recipes trying to figure out which ones she tolerated still, which one's could be tweaked and we realized her latest round of losing foods has put a dent into our stash of recipes. Now candy on the other hand I think we might have some wiggle room. Microwave brittle is the easiest thing and a no fail kind of candy. We have a few more recipes we might try this year as well.


1 cup white sugar(Domino's organic cane sugar)
1/2 cup Lyles Golden syrup(haven't tried my homemade syrup on this yet)
1 cup salted roasted chickpeas
1 teaspoon palm shortening(Tropical Traditions or Spectrum)
1 teaspoon vanilla extract(homemade with potato vodka)
1 teaspoon baking soda


Generously grease a cookie sheet.

Combine sugar and Lyle's golden syrup in a 2 quart glass bowl and microwave on high 4 minutes.

Stir in roasted chickpea's and microwave on high 3 1/2 minutes.

Then stir in palm shortening and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin. (or not, I like thick pieces myself.)

Cool completely.

Break into pieces and store in airtight container.

Thursday, November 20, 2014

Abby's Twice Baked Potatoes

For as long as I can remember twice baked potatoes were always part of a holiday meal. When I met Derek he quickly agreed that they should be part of our holiday table as well.

In order to make them safely for Abby we have "tweaked" things a bit, but they are still just as delicious. We tried them with just the coconut yogurt(mashed potato!) and then lacked that richness of the regular twice baked. Adding the egg helped create a new texture with that richness the original recipe offered.

Abby's Twice Baked Potatoes

5 organic potatoes, baked .
3 Heaping Tablespoons fullfat coconut yogurt(maybe more or less depending on how you make yours)
1 teaspoon coconut oil
1 beaten egg
Pink Himalayan salt
paprika(simply organic, or penzey's)

1) Make sure your potatoes are baked completely. While still hot(I wear oven mitts!) I cut in half and carefully spoon out the potato putting the insides into a bowl.

2) add beaten egg, teaspoon of coconut oil, salt to taste, and 2 Tablespoons of coconut yogurt and whip until smooth. You want this a touch thicker then regular mashed potatoes. If you make them too thin they will kind of rise and then go flat after baking the second time. They still taste great but the presentation isn't as pretty.

3) I pipe(or spoon) the potato mix back into 8 of the 10 potato skins. I like mine really full and have found that sometimes my potato filling won't fill all 10 the way I would like, so I simply bake an extra potato for the extra filling. I then sprinkle a little paprika across the top.

4)Bake at 375 for 15-20 minutes or until slightly puffy and lightly golden brown.(They will dry out if you overbake)

I usually make these 1 or 2 days before Thanksgiving. After I fill the potato skins and sprinkle with paprika I cover and keep in the fridge. Then about 2 hours before dinner I place them on the counter to get them to room temperature and then bake.

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