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.

Wednesday, August 31, 2016

Toasted Coconut Butter Bars


When fall approaches we crave certain foods,with chocolate and peanut butter at the top of the list! Since Abby cannot eat either(lost peanut butter last year)we have searched for sub's. She cannot do seeds either so toasted coconut butter is really the safest(and tastiest!) substitution for her.

These are easy, and delicious! Chewy,sweet, and salty... Not quite peanut butter and not quite chocolate but enough that it brings back nice memories. If we don't compare directly with chocolate or peanut butter it makes an exceptional rich and sweet treat that is pure comfort food! These cut so nice and tidy and would be a great take along dessert.



3/4 cup Tropical Traditions coconut oil
3/4 cup homemade toasted coconut butter
3/4 cup C&H organic sugar
3/4 cup homemade brown sugar
1 1/2 cups all-purpose gluten free flour
1 1/2 cups toasted flattened rice(thin Poha)
1 1/2 teaspoons homemade vanilla extract
2 eggs
1 teaspoons salt(safe for you, we use pink himalayan)

Preheat oven to 325

Line 9 x 13 with parchment paper.

1) In bowl add coconut oil, toasted coconut butter, sugar, brown sugar, salt, vanilla and eggs. Mix until well combined.

2) To above mixture mix in flour and lastly toasted flattened rice(thin poha or you could use oatmeal if you have it safe)

3) Once combined pat batter into parchment lined 9 x13.(mine was pretty thick)

4) Bake for 20-25 minutes until center is set.

5)Optional: Top with carob frosting. (carob powder, corn free powdered sugar, tropical traditions palm shortening, vanilla extract,salt, coconut milk)

Thursday, August 25, 2016

No Bake Cookie: Chocolate free, peanut butter free,soy and sunflower free, oat free, dairy free, gluten free, corn free!




These were a childhood favorite of Abby's(and Sara and Derek and I!!) and they have been missed. I honestly did not think it would be possible to recreate these safely for her, but they worked!

Over the years I found that thin poha can take the place of oats in many cookie and baked goods recipes. I dry toast the poha(stirring the whole time to avoid burning) in a frying pan until the poha flakes are crisp and lightly golden. I actually like their texture better then oats in many recipes and wish I had known about them years ago!

Abby lost homemade peanut butter with a big bang over a year ago. But, if you toast the coconut flakes and then grind in the high speed blender or food processor and add a healthy dose of salt, it is remarkably similar in many ways to nut butters. It doesn't take much time at all and keeps for a long time(if it lasts that long! )

We are trying carob AGAIN! We think it will end up being what we call a "hit and run food". Meaning that she can eat it now and then but not often. Fingers crossed! We find that a medium roast carob that is complimented with a good dose of salt and vanilla extract mimic's chocolate best.

I really did not think these would work, and honestly, I think I need to tweak the recipe a bit.. I used heaping tablespoons of carob and I think I should have leveled them off, but they still turned out delicious. Next time may add a bit more milk or fewer poha flakes so I get a more fudgy end result. These did not go to waste!

Anything is possible if you are willing to tinker with substitutions.



½ cup Tropical Traditions Coconut oil
2 cups C&H organic granulated sugar
½ cup homemade coconut milk(or milk of your choice, but the fat is a bonus with these)
5 tablespoons medium roast carob powder(Trying frontier brand again-fingers crossed!)
1/2 - 3/4 teaspoon of salt(safe for you)
½ cup Homemade toasted coconut butter(toast dried tropical traditions coconut and grind until you have butter-I also add a bit of salt)
2 teaspoons homemade vanilla extract
3 cups lightly dry toasted thin poha(any international market that carries Indian products with have poha(flattened rice)

DIRECTIONS:
1. Add the first five ingredients (through the salt) to a 4-quart saucepan.

2. Bring to a rapid boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the toasted coconut butter and homemade vanilla extract until smooth, then stir in the toasted poha.

5. Drop by generous spoonful onto parchment-lined baking sheets.

6. Let cool until set, about 30 minutes.

Thursday, August 18, 2016

Fig "Bombs" Abby style (just tapioca flour!)


Just tapioca for a "flour" and we are impressed!


With Derek not tolerating rice flours(or corn or a lot of chemicals)I have been poking around to see how I could adapt some of Abby's favorites to work for Derek as well. He really isn't much of a sweet's guy, but every now and then he does get bitten by the sugar craving.

Tapioca in any form just seems to always agree with everyone in our house. So I have been searching tapioca based recipes and ran across something called a "Chocolate Bomb".. sounds like it was created more for the paleo crowd because besides the chocolate chips there wasn't any sugar called for in the recipe. Sugar is always welcome in cookies around here so gave it a try with adding brown sugar.


Very interesting cookie! Definitely a "different" texture then we are accustomed to, but one we did not mind. Kind of chewy and moist like the whole cookie turned into a giant fig bite! Not bad at all! Next time we may toss in some crushed roasted chickpeas or some shredded coconut or maybe both? For Derek since he tolerates chocolate I will try these with chocolate chips just for him eventually.

2 lightly beaten large eggs
1 1/4 cup tapioca flour(I used Anthony's organic tapioca Flour for these which may or may not be safe for the corn-free,caution!!)
1/3 cup packed homemade brown sugar
1 tsp homemade baking powder
1/2 tsp safe for you salt(we use pink himalayan)
1 cup chopped Made in Nature organic figs(I soaked mine in hot water for 15 minutes and drained first and chopped them small)
1/4 cup melted Tropical Traditions Coconut oil

** optional homemade powdered sugar to roll them in after they are baked.


1) Preheat oven to 450 and line cookie sheet with parchment paper

2) In bowl combine the eggs, tapioca flour, brown sugar, baking powder and salt.

3) mix in figs and then coconut oil.

4)roll into balls and place on cookie sheet(these don't spread much)

5) bake for 6-8 minutes.

6) Optional: while still warm roll in homemade powder sugar.

Monday, August 15, 2016

Blackstrap Molasses Brownies-(gluten free, corn free, dairy free, soy free, color and chemical free, )


No carob, no chocolate and tired of blondies? Molasses. These were surprisingly satisfying! Really as if Gingerbread crossed with a pan of fudgy brownies! Easy too!



1/4 c. Tropical Traditions Coconut Oil
1/3 c.Plantation brand organic Blackstrap molasses
1 c. organic C&H granulated sugar
1/4 c. homemade brown sugar, packed
2 large eggs
1 c. all-purpose gluten free flour
1/2 tsp. salt(safe for you, we use pink himalayan)
1/4 tsp. ground cloves
1 1/2 tsp. ground ginger




1)Preheat oven to 350 F. Line a 8x8 inch baking dish with parchment; set aside.
2)In bowl mix coconut oil, molasses and sugars.
3)Whisk in eggs until combined.
4)Add flour, salt, cloves, and ginger; whisk until just incorporated.
5)Pour/spread into prepared pan.
Bake for 30-35 minutes.

(I dusted with homemade powdered sugar)

Wednesday, August 10, 2016

Coconut and Red Bean Paste Bars


Once again it was time to clean out the freezer and I found a tub of the homemade red bean paste. I had been planning on making just a coconut bar cookie for Abby but figured why not add the bean paste? Sometimes odd combo's don't work out so well, but this time it worked! It had the nice crust with the hint of salt, the custard like red bean paste,an almost caramel layer and the chewy and sweet coconut top. layer.




Crust Ingredients:
1/2 cup Tropical Traditions coconut oil, softened
1/2 cup Organic C&H sugar
1/2 teaspoon safe for you salt
1 cup all-purpose gluten free flour (make your own! As far as I know, none of the store bought are safe for the sensitive)

Filling Ingredients:
2 eggs
1 teaspoon homemade vanilla extract(vanilla beans in potato vodka airtight in the jar for at least 6 months)
1/2 cup homemade brown sugar (To each cup of C&H cane sugar about 1 Tablespoon organic Plantation brand organic blackstrap molasses)
2 Tablespoons all-purpose gluten free flour
1 cup Tropical Traditions shredded(I used their chips!) coconut


1 cup homemade red bean paste(very few store bought brands are free of corn)


Preheat oven to 350

Line 8x8 pan with parchment paper.

1) Combine coconut oil, sugar, gluten free flour for the crust. It will be crumbly. Press into parchment lined pan and bake for 10 minutes.

2) In bowl to make filling combine eggs,brown sugar, vanilla extract, flour and coconut. Put aside.

3) When crust is baked spread 1 cup of the red bean paste on it. Now spread the coconut filling over the top of the bean paste.

4) Bake for 25-30 minutes.

Allow to cool and then cut.
 
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