Forget that these have neither butter nor pecans in them. They leave you with the feeling that you've just had the finest buttered pecans known to man. Although I don't know anyone who has eaten buttered pecans. They just have that rich taste and aftertaste that tummies everywhere long for - a digestive warm fuzzy if there ever was one. I had to test several of these before naming exactly what the joy in my belly was.
For the gluten-free, casein-free crowd, the recipe below is fine. For those of you not constrained by dietary issues, you may substitute butter and regular Rice Krispies, which will cut down on cost, and I suspect the gluten in the cereal might also help hold them together.
2 eggs, beaten
1/2 C gfcf margarine or pure ghee
1/2 lb dates, finely cut (for the gf crowd, Ener-g has a packaged, pre-chopped version that is nice)
1 1/2 C crisp rice cereal; I used Koala Krisp, a gfcf item I brought to Africa)
1/2 C nuts, finely chopped (think powder for maximum holding power and kid-friendliness); I used cashews
1 t. vanilla
2 C finely shredded coconut (called coconut powder here), unsulphured
Combine eggs, margarine and dates in saucepan over low heat, stirring constantly. Bring to boil and boil for two minutes.
Remove from heat and add cereal, nuts and vanilla. Stir until well mixed.
Allow to cool and shape into little balls about 1" in diameter (depending on ingredients, this might take a bit of squishing) and roll in coconut.
These are high in protein and are a great no-sugar-added lunchbox staple or candy. Enjoy!
Showing posts with label Gluten Free Casein Free (GFCF). Show all posts
Showing posts with label Gluten Free Casein Free (GFCF). Show all posts
Sunday, May 16, 2010
Saturday, November 14, 2009
Crunchy Coffeecake Recipe
Well, my gluten-free frustrations always give way to a renewed energy for making GFCF meals my family will rave over, and this morning brought new success.
This coffeecake recipe comes from Lisa Lewis' cookbook Special Diets for Special Kids - Two and it was created by Sue Crosby, creator of the wonderful GFCF Quickie Baking Mix. This cookbook and its predecessor have a wealth of information on the science of this diet, research material, substitution information and tips on helping kids try new foods. But honestly, I have had no trouble getting my kids to try any of these delicious treats. And I'm learning a lot of new GFCF baking tricks in the process.
I used DariFree for the milk, and Bob's GF Baking Mix (basically 4-bean flour) for the flour. This is DELICIOUS!
Ingredients
Batter
1 beaten egg (or egg replacer)
1/2 cup GFCF milk
1 cup GFCF flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons safflower oil (I used canola and it was fine)
2 teaspoons GFCF baking powder
Topping
1/4 cup brown sugar
1 tablespoon tapioca starch
1/4 cup chopped nuts (I omit these)
1 teaspoon cinnamon
1 tablespoon GFCF margarine, melted
Beat batter ingredients together until smooth. Pour into a greased 8x8x2 inch pan. Mix topping ingredients and sprinkle over top of batter. Bake at 375 degrees for 20-25 minutes. Toothpick in center should pull out clean when done.
This coffeecake recipe comes from Lisa Lewis' cookbook Special Diets for Special Kids - Two and it was created by Sue Crosby, creator of the wonderful GFCF Quickie Baking Mix. This cookbook and its predecessor have a wealth of information on the science of this diet, research material, substitution information and tips on helping kids try new foods. But honestly, I have had no trouble getting my kids to try any of these delicious treats. And I'm learning a lot of new GFCF baking tricks in the process.
I used DariFree for the milk, and Bob's GF Baking Mix (basically 4-bean flour) for the flour. This is DELICIOUS!
Ingredients
Batter
1 beaten egg (or egg replacer)
1/2 cup GFCF milk
1 cup GFCF flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons safflower oil (I used canola and it was fine)
2 teaspoons GFCF baking powder
Topping
1/4 cup brown sugar
1 tablespoon tapioca starch
1/4 cup chopped nuts (I omit these)
1 teaspoon cinnamon
1 tablespoon GFCF margarine, melted
Beat batter ingredients together until smooth. Pour into a greased 8x8x2 inch pan. Mix topping ingredients and sprinkle over top of batter. Bake at 375 degrees for 20-25 minutes. Toothpick in center should pull out clean when done.
Tuesday, November 3, 2009
Gluten-Free Dreams
A warning to many of you: this is a part of my life that may be foreign to you. I am not writing this to drum up sympathy in any way. Really, it is more of a vent over my good intentions gone wrong.
My daughter is four years old and was diagnosed with autism over two years ago, several months after suffering an immediate regression after receiving a flu shot and Hepatitis A shot at her 18 month doctor visit.
After some time, and months of rejecting the idea, we began an experiment into diet: a gluten-free, casein-free adventure that seemed daunting at first. Cutting out wheat, oats, rye, barley, and all dairy products except eggs took getting used to, especially for this comfort cook who loves sauces, gravy and cheese in almost every dish. We had already cut out artificial colors and additives, and for a few months the world looked dreary. Would we ever eat delicious food again?
If you are curious about this diet, you can look up 'leaky gut syndrome' and find oodles of information on the theory behind this approach. We approached the diet head-on, starting the day after Ruby's third birthday party. No more macaroni and cheese. Milk and bread - out. Those first months were rough at times as we held our ground and learned which of these new, wheat-less breads tasted good to us (turns out, none of the pre-made ones really did!). But we stuck with it, and saw noticeable improvement in Ru-baby's eye contact and responsiveness after just a month (which I later learned is about the time it takes for dairy products to exit the body entirely). And along the way, we were discovering treasures like Anna's Bread Mixes and Namaste Foods Fudge Brownie Mix and Taco Pasta. And I gained a new appreciation for those who have lived with Celiac Disease and provided market pressure to produce gluten-free friendly products.
When you are on the diet and mess up, it is called an infraction. We had many infractions in the beginning, learning that Play-Doh and some laundry detergents contain gluten. Marshmallows and many other foods are dusted with gluten to prevent sticking, and this does not have to be listed on the ingredients. The only way to be sure something is gluten or dairy free is to call the manufacturer directly and ask. And sometimes you find that they don't know either, such as the nice lady at Dairy Queen headquarters who assured me that their Dilly Bar treats do not contain casein. I tried to assure her that they did contain milk, but she insisted that the word 'casein' was not present in the ingredient list. I decided it was probably best to avoid DQ. But then there is Chik-Fil-A, who have a dedicated oil pit for their waffle fries, so that they will not be contaminated by the breading on the chicken. They are the only fast food place that I know of that takes this step, and we go there once a week for a special treat of waffle fries. :)
So we ate this diet for over a year and really had come to enjoy it. When you take away artificial dyes, flavors, bleached sugar and flours, growth additives and artificial lighting, you end up with fresh fruits and vegetables and grains that were grown in good soil (how does food grown in soil without good nutrients really nourish, anyway?), and actual sunlight. It makes sense that these taste better than plants grown in warehouses under artificial light. Of course the chicken that is free to roam leisurely around a grassy barnyard yields better meat and eggs than the one which lives its life in a crate too small for it to stand up in, fed chemicals that make it grow too big to even stand on its own legs and drenched daily in the feces of the layers of chickens above it.
Before our trip to Africa this summer, we felt Ru-baby's digestive tract was well enough to try an occasional planned infraction. And this was going well, with none of the out-of-control episodes we had seen with early infractions. In fact, she was thriving in every area of development and was by this time largely indistinguishable as having special needs when with her peers.
Unfortunately, her illness in Africa and the antibiotics that helped her there also cleaned out her gut flora again, and since our return we have started over with the diet, hoping to get her balanced again. And she has made progress quickly, able in this last month to handle one or two infractions a month without great consequence.
Well, this weekend I took it too far. Fall parties and regular pizza at Grandma and Grandpa's and my own greed in wanting to give her all the things I enjoy, even though she is great at saying 'no' to things she shouldn't have, took her over the edge again. And Space Ruby has been back for a day or two, although today was a better day. But my frustration at myself for going too far will outlast her symptoms.
As we prepare to move, I am stocking up on our favorite rice pastas and GF flours and mixes and enough potato milk to last a year, and I am hopeful that somehow, in all the crazy transitioning and adjusting to a new country and culture, we will find a way to thrive without strict adherence to this diet.
At the moment, though, that seems like a far-off dream.
My daughter is four years old and was diagnosed with autism over two years ago, several months after suffering an immediate regression after receiving a flu shot and Hepatitis A shot at her 18 month doctor visit.
After some time, and months of rejecting the idea, we began an experiment into diet: a gluten-free, casein-free adventure that seemed daunting at first. Cutting out wheat, oats, rye, barley, and all dairy products except eggs took getting used to, especially for this comfort cook who loves sauces, gravy and cheese in almost every dish. We had already cut out artificial colors and additives, and for a few months the world looked dreary. Would we ever eat delicious food again?
If you are curious about this diet, you can look up 'leaky gut syndrome' and find oodles of information on the theory behind this approach. We approached the diet head-on, starting the day after Ruby's third birthday party. No more macaroni and cheese. Milk and bread - out. Those first months were rough at times as we held our ground and learned which of these new, wheat-less breads tasted good to us (turns out, none of the pre-made ones really did!). But we stuck with it, and saw noticeable improvement in Ru-baby's eye contact and responsiveness after just a month (which I later learned is about the time it takes for dairy products to exit the body entirely). And along the way, we were discovering treasures like Anna's Bread Mixes and Namaste Foods Fudge Brownie Mix and Taco Pasta. And I gained a new appreciation for those who have lived with Celiac Disease and provided market pressure to produce gluten-free friendly products.
When you are on the diet and mess up, it is called an infraction. We had many infractions in the beginning, learning that Play-Doh and some laundry detergents contain gluten. Marshmallows and many other foods are dusted with gluten to prevent sticking, and this does not have to be listed on the ingredients. The only way to be sure something is gluten or dairy free is to call the manufacturer directly and ask. And sometimes you find that they don't know either, such as the nice lady at Dairy Queen headquarters who assured me that their Dilly Bar treats do not contain casein. I tried to assure her that they did contain milk, but she insisted that the word 'casein' was not present in the ingredient list. I decided it was probably best to avoid DQ. But then there is Chik-Fil-A, who have a dedicated oil pit for their waffle fries, so that they will not be contaminated by the breading on the chicken. They are the only fast food place that I know of that takes this step, and we go there once a week for a special treat of waffle fries. :)
So we ate this diet for over a year and really had come to enjoy it. When you take away artificial dyes, flavors, bleached sugar and flours, growth additives and artificial lighting, you end up with fresh fruits and vegetables and grains that were grown in good soil (how does food grown in soil without good nutrients really nourish, anyway?), and actual sunlight. It makes sense that these taste better than plants grown in warehouses under artificial light. Of course the chicken that is free to roam leisurely around a grassy barnyard yields better meat and eggs than the one which lives its life in a crate too small for it to stand up in, fed chemicals that make it grow too big to even stand on its own legs and drenched daily in the feces of the layers of chickens above it.
Before our trip to Africa this summer, we felt Ru-baby's digestive tract was well enough to try an occasional planned infraction. And this was going well, with none of the out-of-control episodes we had seen with early infractions. In fact, she was thriving in every area of development and was by this time largely indistinguishable as having special needs when with her peers.
Unfortunately, her illness in Africa and the antibiotics that helped her there also cleaned out her gut flora again, and since our return we have started over with the diet, hoping to get her balanced again. And she has made progress quickly, able in this last month to handle one or two infractions a month without great consequence.
Well, this weekend I took it too far. Fall parties and regular pizza at Grandma and Grandpa's and my own greed in wanting to give her all the things I enjoy, even though she is great at saying 'no' to things she shouldn't have, took her over the edge again. And Space Ruby has been back for a day or two, although today was a better day. But my frustration at myself for going too far will outlast her symptoms.
As we prepare to move, I am stocking up on our favorite rice pastas and GF flours and mixes and enough potato milk to last a year, and I am hopeful that somehow, in all the crazy transitioning and adjusting to a new country and culture, we will find a way to thrive without strict adherence to this diet.
At the moment, though, that seems like a far-off dream.
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