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.

Thursday, March 17, 2016

Dr. Afrin Wrote a Book!!! (World expert on Mast Cell Activation Syndrome)

I think the entire Mast community is buzzing about this book and most of us are holding our breath waiting for Amazon deliveries this week!


This is one of those books you won't need a review to be convinced to buy- it is going to be good! Going to be EXCELLENT!




Amazon Link to Buy the Book!

Wednesday, March 16, 2016

Cajeta! but with Coconut Milk.


For the last year I have noticed a lot of Cajeta being sold at the farmers market.. I can see why, sweet, rich and caramelized goats milk... what is not to like?!?!?


Well unless you are allergic to goat's milk.


Finally got around to making a batch with coconut milk.

The original recipe I found called for 1/3 cup scotch or whiskey so I just added 1/4 cup of our homemade vanilla extract(potato vodka.)

Worked great! Intensely vanilla flavor worked great with coconut milk flavor.




On ice cream, cakes, pancakes, muffins.. off the spoon! Great stuff to have in the fridge.



Coconut Caramel(Cajeta)

1 1/4 cup coconut milk(minimum of 60 coconut fat or evaporate it first)

1 cup C&H organic cane sugar

2 Tablespoons Tropical Traditions Palm Shortening

1/4 teaspoon baking soda dissolved in 1 Tablespoon water

1/4 cup homemade vanilla extract(I use potato vodka)


1) In large heavy bottomed pot combine coconut milk and and sugar.

2)Bring to a simmer stirring with spoon to dissolve sugar.

3)Add the baking soda/water. STIR! IT will foam up!

4)When bubbling stops reduce heat to a low simmer and add your vanilla extract.

5)Stir continually until it is thick enough to coat the back of the spoon(20-30 minutes). The color will have darkened as well.

6) Pour into jars and seal tightly. Will keep in the fridge for at least a couple weeks. (if it lasts that long!)

(If it thickens too much when cold, just gently warm to eat)

Tuesday, March 8, 2016

Anything is better in a Bundt Pan!


I was cleaning out the freezer over the weekend and ran across a container of sweet potato puree. I know pumpkin/sweet potato is more of a fall and winter food, but had to use it up.

Things have been busy around here and I just haven't had the time to experiment in the kitchen lately. I was in a hurry with this one and grabbed the bundt pan to make it more interesting. I think I have seen about anything and everything baked and cooked in a bundt pan. I have seen stuffing and meatloaf, jello, and of course cakes. One of those kitchen pans that can be used to prepare any number of dishes so a good one to have in your collection.

This one turned out like a tender and more delicate crumb coffee cake. What we really appreciated about it was that when covered tightly it lasted a few days without the normal gluten free issues with quick staling. I suspect it was the sweet potato that kept this cake fresh longer.


Sweet Potato Bundt Cake:


1 cup organic C&H cane sugar
1/2 cup honey(or no honey and 1 1/2 cup sugar)
1 cup grapeseed oil
3 eggs
1 1/2 cups sweet potato( or pumpkin) puree
3 cups gluten free all purpose flour
1 teaspoon guar gum or psyllium husk powder
1 teaspoon baking soda
1 teaspoon baking powder(homemade)
1/2 teaspoon salt(safe for you)
1 teaspoon ground ginger
1/2 teaspoons clove (Or a couple teaspoons of pumpkin pie spice or spices of your choice )


Well greased Bundt Pan
Preheat oven to 350


1) In one large bowl combine all dry ingredients.


2) In second smaller bowl combine all wet ingredients.


3) Pour wet ingredients into dry and mix until completely blended.


4) Spoon into Bundt pan and bake for 40-45 minutes(or until knife comes out clean).


5)Allow to cool for about 5-10 minutes and then flip out of pan.

6) I glazed with some homemade powdered sugar and coconut yogurt- but optional.
 
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