LIVING

With EoE, Allergies, Asthma and a G-Tube

BROWNIES!

Who in the world would have thought I could pull off brownies for Gage at this stage of the game? Let me rephrase that, who in the world would have thought I could pull off brownies for Gage at this stage of the game and they taste wonderful?

I would like to give two huge thank you’s. First is to The Spunky Coconut for creating these wonderful little bites of chocolatey goodness. Second is to my good friend Rachel for finding the blog and recipe for me!

Gage helped to make these and he was so excited the entire time. I feel like our cooking and baking experiences together now will be different from most kids. Gage is getting the nitty gritty of from scratch baking. He’s going to understand how to throw together a cake like no other man will, that hasn’t been to pastry school anyways.

Let’s get started!

Egg-free, Grain-free Brownies:

Whip with an electric mixer in medium bowl:
1/2 cup + 2 tbsp of warm water
1/8 tsp xanthan gum

 Add to water and xanthan gum mixture:

1/2 tsp baking powder

1/2 tsp baking soda

3 tbsp coconut flour

1 cup sunbutter

1/4 tsp salt

1tsp sugar

1/3 cup honey

1/4 cup cocoa powder

Beat with electric mixer.

Pour into square greased cake pan.
Spread slightly
Sprinkle with 1/4 cup dairy-free chocolate chips. I used Enjoy Life.
Bake at 325 degrees, for about 35 minutes. I tested with a knife at around 25 minutes and it came out clean but I continued to bake for a full 30 min.
I have no idea how these are somewhat fluffy and aren’t dense as cement. They turned out wonderful. Better than I imagined. The boys both scarfed down a piece and begged me for more. I am so thankful I now have a go to dessert for Gage if we have a party. I threw one square in the freezer to test out how well it freezes. I always give baked goods that test.
Thank you again Rachel and The Spunky Coconut for saving my day!
Here’s the original recipe, I had to change a few things. The Spunky Coconut grain free brownies.

August 30, 2012 Posted by | daily life, Gage's allergies | , , , , , , , , , | 4 Comments

Hoppy Easter!

Quick thank you to Bob’s Red Mill for making it a Hoppy Easter!

I make up a batch of the chocolate cake mix into cupcakes then freeze them. When the boys have a birthday party to attend or something special at school I just grab a cupcake and ice it! This bunny cupcake was made for Gage’s pre-school party. He was so excited to have a special treat like his friends.

I used Betty Crocker icing. A few candies for the eyes and nose. I iced two fruit snacks then shoved a toothpick through them and into the cupcake for the ears. The mouth and whiskers are decorative gel icing.

It was a hit!

I think his friends actually may have wanted Gage’s bunny instead of what they had. 🙂

April 7, 2012 Posted by | Gage's allergies, LIVING | , , , , , , , | Leave a comment

Sweet Biscuits : Wheat free, egg free

Since switching to Bob”s Red Mill gluten free all purpose baking flour for Gage we’ve been trying out some new bread recipes for him. I know the poor little guy misses bread like no other. I found this one right on the Bob’s Red Mill site.
Sweet Biscuits
2 cups GF all purpose baking flour
2TB sugar
4tsp Baking Powder
1/2tsp Sea salt
1/2tsp Cream of Tarar
1TB xantham gun
1/2 cup shortening
1 Egg – we use EnerG
2/3 cup milk

Whisk together the flour, sugar, bakng powder, salt, cream of tartar and xanham gum. Cut in the shortening with a pastry cutter or fork.

Whisk togther the egg and milk. Make a well in the center of dry ingredients. Pour egg mixture into well. Stir together just enough to moisten dry ingredients.

Pat out dough onto floured surface to one half inch thick. Cut biscuits and bake on ungreased cookie sheet at 450F until lightly browned. Makes 18 biscuits.

They turned out perfect. Gage loved them. We couldn’t convince him to eat one with jelly. He just ate them plain.

We’ll have to try biscuits and gravy soon! Allergy friendlly of course.

February 13, 2012 Posted by | Gage's allergies, LIVING | , , , , | Leave a comment

New Pizza Crust! Wheat free, egg free

Nathan found and perfected his homemade pizza crust. I will admit, it is yummy if you like a thin crust. I was currently using a flat bread recipe for Gage’s pizza crust. I was ok but really tasted like flat bread and not pizza crust. So, we decided we would try Nathan’s new recipe using Bob’s Red Mill Gluten Free all purpose flour.

1 envelope of dry yeast

1/2 teaspoon sugar

3/4 cup lukewarm water

1-3/4 cups Bob’s Red Mill Gluten Free al purpose flour

1/2 teaspoon salt.

Pre-heat oven to 400

1. Combine the yeast, sugar and water. Mix then let sit for 8 min.

2. Combine the flour and salt.

3. Pour the yeast mixture into the dry mixture.

4. It’s not like dough usually is. I don’t knead it like Nathan’s original recipe.

5. Wipe crisco or oil on a pizza pan or cookie sheet.

6. Spread the “dough” around on the sheet in a thin layer. Then bake until the edges are browning.

7. Top with toppings then bake until done.

You can top the dough then bake it but it comes out a little chewy. I have also baked some then threw it in the freezer to have on hand. Thaw it for about 10 min. on the counter then top with toppings and bake it.

February 3, 2012 Posted by | Gage's allergies, LIVING, What's for dinner | , , , , , , , | Leave a comment

Sausage in a Chebe blanket

I really hate breakfast. Not the eating of it, but instead the figuring out what to make for it. With no wheat, eggs or any other grain, breakfast is nearly impossible for Gage. Gage is a big meat and fruit eater, but who wants meat and fruit every morning?

As I pulled out some sausage links from the freezer there sat some pre-mixed Chebe I had frozen. Sausage in a chebe blanket!

I thawed the chebe for a few seconds in the microwave and began flattening it out to wrap around the sausage. Once wrapped I placed them on a baking sheet and baked for 20 minutes, flipping it over at 10 minutes.

Charlie thought they were great. He dipped his in syrup and they were gone before I knew it. Gage sort of poked at his but once he realized it was meat in there he ate his as well.

A new tummy filling breakfast for when school starts! Add some fruit and milk on the side and it’s complete!

August 12, 2011 Posted by | Gage's allergies, LIVING, What's for dinner | , , , , , , , , , | 3 Comments

Chebe crackers

We’ve bought Chebe many times but I’ve never gotten too creative with it. So I hoped on their website and checked out some recipes. http://www.chebe.com/Gluten-Free-Resources/Recipes.aspx

I settled on the crackers figuring Gage likes when I just do the sticks he might be excited to have some crackers.

I mixed the dough and placed a small amount on wax paper.

I then covered it with another sheet of wax paper and began to roll it out.

Once it was very thin I realized I didn’t have anything to make a cracker shape. Being the resourceful mom I am I noticed a medicine cup sitting on the sink. Bingo!

I cut tiny circles all over the dough. Perfect preschooler size.

I put them on a round perforated pizza pan and baked.

They came out great. Crunchy and tasty.

I put them in a baggie for storage. Some of the thicker ones were a bit chewy the next day, I heated them up in the oven before I gave them to the boys to eat. Possibly a perfect snack for Gage at preschool.

August 11, 2011 Posted by | Gage's allergies, LIVING | , , , , , , , , , , | Leave a comment

Banana muffins – egg free, wheat free, nut free

Gage has just been begging me for bread. Almost on a daily basis. I feel so bad. Being pregnant I know how those cravings are!  I found a recipe for banana nut muffins and with some flour swaps they turned out good enough for us to eat!  http://simplyrecipes.com/recipes/banana_nut_muffins/

Banana Nut Muffins Recipe

Ingredients

  • 3 or 4 ripe bananas, smashed – I had some frozen in the freezer that had gone bad
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten  I used 1TBS flax-seed mixed with 3 TBS water and let it sit for 2 minutes
  • 1 teaspoon vanilla
  • 1 Tbsp espresso or strong coffee (optional)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour This was tricky. I used 3/4 cup quinoa, 1/3 cup amaranth and then enough millet to make it equal the full 1 1/2 cups.
  • 1 cup chopped walnuts (toasted or raw)

Method

No need for a mixer with this recipe.

1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2 Mix in the sugar, egg, flax-seed, espresso and vanilla.

3 Sprinkle the baking soda and salt over the mixture and mix in.

4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.

5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.

Makes 12 muffins.

You could really taste the banana, which was good because they tasted pretty earthy. I think next time I’ll swap the amounts of Quinoa and Millet. I put half the muffins in the freezer because I needed to see how well they would freeze and I knew the boys wouldn’t eat that many muffins before they went bad. Charlie ate 3 in one sitting so I know he loved them. Gage ate them but I knew it wasn’t the bread he was hoping for.

I’m still trying little man, hang in there!

August 5, 2011 Posted by | Charlie's allergies, Gage's allergies, LIVING, What's for dinner | , , , , , , , , , , , , | 1 Comment

Helpful places

There are so many resources out there for food allergies. Websites, books and hospitals. You’re not alone when dealing with allergies or an eosinophilic disease.

Here are a few of my favorite websites – almost all have a Facebook page as well.

http://www.cincinnatichildrens.org/svc/alpha/e/eosinophilic/default.htm?WT.mc_id=100250&utm_campaign=Allergy-Immunology&utm_content=cced&utm_medium=Web-Print&utm_source=Shortcut

http://allergymoms.com/index.php

http://www.allergykids.com/

http://apfed.org/drupal/drupal/index.php

http://www.facebook.com/EoE.Network?sk=wall

http://www.kidswithfoodallergies.org/

BOOKS:

http://apfed.org/drupal/drupal/ExtremeCooking

http://www.amazon.com/Gluten-Free-Baking-Classics-Annalise-Roberts/dp/1572840811

http://www.amazon.com/Complete-Allergy-Free-Comfort-Foods-Cookbook/dp/0762777516

This one is a pre-order she also wrote the previous book listed http://www.amazon.com/Complete-Allergy-Free-Comfort-Foods-Cookbook/dp/0762777516

There are also a lot of blogs out there.

http://multiplefoodallergyhelp.com/

http://thericeoflife.wordpress.com/

http://eosgirl.wordpress.com/

http://allergyfreedelights.com/

http://www.foodallergyqueen.com/

I hope you can find some help through some of these links!  Remember, there are many more websites, books and blogs these are just a few! A few of the websites have support boards so snoop around on them.

August 2, 2011 Posted by | daily life, Helpful sites, LIVING | , , , , , , , , , , , , , , | 1 Comment

Corn bread muffins – wheat free, egg free

Gage is really without bread. So we try hard to make him baked goods as close to bread as we can. This is Nathans successful attempt at corn bread mini muffins.

Corn bread muffins

1/2 cup corn meal

1/2 cup millet

2TB sugar

1TB honey

1TB flax-seed mixed with 3TB water – let sit for 2 minutes. This is used as the egg.

2 tsp baking powder

add milk to achieve consistency

Mix all dry ingredients including honey.

Add flax-seed with water and then slowly add milk.

We used a mini muffin pan so cooking times will be different.

Bake at 425 for 15 minutes or until toothpick comes out clean.

July 27, 2011 Posted by | Gage's allergies, What's for dinner | , , , , , , , , | 1 Comment

BULL CAKE!

I can’t believe I forgot to post about Gage’s birthday cake. As you may have read Gage wanted a bull birthday, which included a real bull and a bull cake. We got him face to face with the real bull. https://livingtheallergylife.wordpress.com/2011/07/04/no-bull/

So I had to make a bull cake. If you’ve tried some of the allergy cake mixes you may know that some aren’t that great. Especially if you can’t add egg to make them fluffy. Luckily my sister-in-law had introduced us to cherry brook kitchen. http://www.cherrybrookkitchen.com/  I did some internet searching for a bull cake idea. I didn’t know if I should do a bull face, the whole body, do I try to shape the cake or just make a picture on a regular rectangle cake. A friend sent me a link of an awesome bull cake.  http://www.coolest-birthday-cakes.com/coolest-bucking-bull-cake-5.htm It was of a cowboy actually riding a bucking bull. This is it!

I got to work. I had to use two of the cake mixes to make two separate square 9″ cakes. I printed out the picture of the online cake. I cooled the cakes in the fridge over nite for easy cutting. The next afternoon I got to work. I cut out the picture of the cowboy on the bull and laid it in the middle of one of the squares. I then dipped a butter knife in water and sort of traced around the shape. The original cake had been done using fondant, which is pretty, but we don’t like the taste. So I used a can of plain white icing and some food coloring. When I make fancy cakes I don’t have all the special tools so I use toothpicks.  It took me an hour to get it all done but it turned out better than I had thought I could do. Gage thought it was the best cake ever!

July 14, 2011 Posted by | Gage's allergies, LIVING, What's for dinner | , , , , , , , | Leave a comment

   

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