Almond flour Blueberry Pancakes

While searching on the net today for a yummy recipe for better pancakes than I have been making, I stumbled on this recipe! The only downside to this recipe is that it contains egg, but I'm sure with some tweaking I will be able to get the perfect pancake, especially after some trial and error. :) This Lovely recipe is brought to us by The Urban Poser, who has tons of great recipes might I add. So, thank you Urban poser for creating a wonderful recipe for us to share. Ladies, please check out her blog, there are TONS of other recipes that I think you would all find very helpful in making good food, that is safe for all. Happy eating!
Love,
The Allergy Mommy

Perfect Dairy Free Almond Flour Pancakes (Grain/Dairy Free)

by:The Urban Poser

1 1/2 cups  fine ground blanched almond flour 

1/2 tsp baking soda.

1/4-1/2 tsp  salt

1/2 tsp   cinnamon(optional) 

3 large  eggs (or equivalent pastured eggs)

4-5 Tbls full fat coconut milk(Natural Value has a guar gum free version or try subbing any liquid here)

2 Tbls  honey

1 tsp vanilla or juice of half a lemon
1/4 cup fruit (optional)

Oil for frying

In a medium bowl, sift and/or mix together the almond flour, baking soda salt and optional spice.

In a separate bowl, blend together the eggs, coconut milk  honey and vanilla.

Add the liquid ingredients to the dry and mix well. Let rest for a few minutes.PrePre-heat your pan over medium heat(I use cast iron). Watch the heat closely, it likes to climb. If it gets too hot, not only will the pancakes burn, they will be badly shaped and hard to flip. This will vary depending on your stove top and pan. I like to use cast iron.

Add batter to pan.  If you have trouble flipping the pancakes, try making them silver dollar sized.

Fry the pancake till it starts to bubble and the edges just start to form(and dry a bit). If they start cooking to quickly (burning before it's time to flip) then adjust the heat. Every stove top is different. Flip over carefully using a THIN METAL spatula. Continue to cook till the pancake firms up.

Makes about 25-30 silver dollar size pancakes

If needed, keep pancakes in a warm oven. There pancakes freeze and reheat well. I like to make them ahead of time, freeze them then put them in the toaster to reheat!

Top with honey or your favorite natural sweetener and or cold coconut cream. 

Hidden names of Soy... and one way to replace soy sauce!

This post is to address the dangerous forms of hidden soy. For us, soy is one of our worst allergens. Even the most insignificant amount of soy lecithin wreak havoc on my youngest daughters digestive system.  For us, soy causes Blood in her diapers, vomiting, crankiness/fussiness, inability to sleep/rest, teething like symptoms (drooling, chewing on finger etc), unquenchable thirst, and diarrhea. So, we take soy very seriously in our home, along with dairy. We are grateful that her reactions are not anaphylactic, but we still have to take every precaution to keep it at the greatest distance possible. Now, as she is getting older, her reactions are getting less severe and last a shorter period of time. We are unsure of whether or not she will grow out of these reactions to the greater extent, like our older daughter has, or if hers will be lifelong struggles, but it's safe to say that we stay away for now.  Soy is one of the hardest ingredients to steer clear of, as it is an additive in everything. Why? you might ask... Because it's cheap, and sustainable. Now, I promise not to jump on my anti-soy soapbox here, but my own opinion here, soy wreaks havoc on every body... it's just some are more easily noticeable.  Like in our little ones. Soy has MANY hidden names, so this is the most comprehensive list I could find (of course at my favorite allergy site for the basic info like this www.kidswithfoodallergies.org )

The following ingredients found on a label indicate the presence of soy protein. All labels should be read carefully before consuming a product, even if it has been used safely in the past. 

Contain Soy:

Edamame (soybeans in pods) Hydrolyzed soy protein Kinnoko flour Kyodofu (freeze dried tofu) Miso Natto Okara (soy pulp) Shoyu sauce Soy albumin Soy bran Soy concentrate Soy fiber Soy flour Soy formula Soy grits Soy milk Soy miso Soy nuts Soy nut butter Soy protein, soy protein concentrate, soy protein isolate

Soy sauce Soy sprouts Soya Soya Flour Soybeans Soybean granules Soybean curd Soybean flour Soy lecithin* Soybean paste Supro Tamari Tempeh Teriyaki sauce Textured soy flour (TSF) Textured soy protein (TSP) Textured vegetable protein (TVP) Tofu Yakidofu Yuba (bean curd)

*Products that are covered by the FDA labeling laws and contain soy lecithin must be labeled "contains soy".

May Contain Soy:

Artificial flavoring

Asian foods (e.g. Japanese, Chinese, Thai, etc.)

Hydrolyzed plant protein
Hydrolyzed vegetable protein (HVP)
Natural flavoring
Vegetable broth
Vegetable gum
Vegetable starch 

So, if you are anything like us, you like a good stir-fry. Yummy, filled with veggies and quick on those busy nights... That's where this lovely little gem comes in to play. It's called coconut aminos, and info on it can be found HERE.  You can find it at most health food stores like whole foods, good earth, sprouts and nugget market (I'm sure many other stores carry it, I just know I've found it at these store before).  It costs between 6.50 and 10.00 for the bottle, It's around 7.00 at sprouts market! It is the closest thing to tasting like soy sauce to make a lovely stir-fry from scratch. Word to the wise, this is VERY potent, and takes only a tiny amount to get some serious flavor, so use in small amounts and add more if more flavor is desired.  Outside of this, I have yet to find something that tastes like soy sauce, but doesn't contain soy.  

I hope this will help you to more easily solve your puzzle in ridding your diet of soy.  It is a difficult journey, but well worth the hard work when you get results worth working hard for.  Good luck, and as always, if you have any questions comments or extra info to add, I'm always an email away.

Hugs, The Allergy Mommy

Hidden names for Egg...and how to replace them!

This is a great list from kidswithfoodallergies.org on the "hidden" names for egg. Most of us are avoiding so much more than egg, but here is a list you need to study and memorize so that if you have rare ability of buying food right off the shelf, you know what to be aware of. 

Albumin Apovitellin  Cholesterol free egg substitute (e.g. Eggbeaters®) Dried egg solids, dried egg Egg, egg white, egg yolk Egg wash Eggnog Fat substitutes Globulin Livetin Lysozyme Mayonnaise  Meringue, meringue powder

Ovalbumin Ovoglobulin Ovomucin Ovomucoid Ovotransferrin Ovovitelia Ovovitellin Powdered eggs Silici albuminate Simplesse Trailblazer Vitellin Whole egg

May Contain Egg:

Artificial flavoring
Lecithin
Natural flavoring
Nougat

Just a side note here, if you are wanting to bake something that calls for egg, our favorite egg sub is Ener-G Egg replacer. It seems to come the closest to what the product would be like if it actually had the egg listed in the ingredients. Some great substitutes for egg can be found HERE, as well as some great info on when egg subs will and will not work. Again, this list and info can be found at the website listed above.

1. For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include: 
• 1/2 of a medium banana, mashed 
• 1/4 cup of applesauce (or other pureed fruit) 
• 3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg) 
• 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using 
• Ener-G egg replacer

As always, I hope this information helps you along your arduous journey of find food that is safe for your kiddo and family. If you ever have any questions, or need help finding foods/substitutions for something you are making, I'm always an email away (and I'm happy to help). Best wishes and hugs!

~The Allergy Mommy 

Soy/dairy/gluten/egg free Mango Ice cream

Hello Mommies!  Yesterday I was on a mission to make some ice cream for my kiddos... I set our to do some avocado ice cream, and had the idea to add some mango to it... When it came to making the ice cream, I decided that I wanted guac more than avocado ice cream, and experimented with making straight Mango ice cream... The results were LOVELY to say the least, and my lil ones LOVED it! So, here I am to share another yummy, and safe, treat to make any time of the year...

Doesn't it look yummy!

Mango Ice cream

Ingredients:

1 container of So Delicious brand "original creamer" (it's the red one)

1/4 to 1/2 cup sugar (add to taste, as sweetness depends a lot on the mango)

Flesh from 3-4 ripe mangos (These NEED to be ripe)

1/4-1/2 tsp of Xanthan Gum

Directions: Start by putting all mango flesh in a blender and blending till smooth.  Depending on how ripe your mangoes are, you may need to add part of the creamer to keep it moving around so that it will get creamy smooth. Add remainder of creamer and sugar, then blend for about 7-10 minutes. Add xanthan gum and continue blending for 2 minutes more. Have your ice cream maker ready, and pour mixture in to ice cream maker. Mix in Ice cream maker till thick and frozen.

This is my Nifty Cuisinart Ice cream maker!!! Less than 20 min start to finish!!!

One note about it, you need to have room in your freezer for the container you see

that the ice cream is in. It has to sit in the freezer for 1-2 days prior to use to work!

 Put in to a freezer safe container, and let freeze for about 2 hours. Open the container, and make sure it is not getting "solid". If it is starting to be more solid, instead of creaming like ice creaming, mix around. Then.. Enjoy!

The Art of Baking with Natural Yeast... new book, check it out!

Hello Allergy Moms, and friends alike! Just thought I would share a new book with all of you. I'm still learning more about this, but felt really good about sharing a way for us to make our "safe" foods completely from scratch.  All while possibly eliminating some of the reactions we or our kiddos have been having due to a very common, and mischievous culprit. I'm sure I've got you wondering now, what on earth I'm talking about. Well, allow me to introduce Natural yeast. Now, as we all know, baking our safe breads at home is time consuming, expensive, and not always result yielding. I can't tell you how many times my amazing husband has made bread for me and the kiddos, when I am hungry and wanting something that required no effort on my part, and bless his sweet soul he always delivers!! Even making the breads at home, there were still store purchased items that were going in (yeast, and egg replacer by Ener-G) that one could not guarantee were safe for my bubble children. Recently, a lovely friend of mine asked me if we had been using "natural yeast". Admittedly, I had never heard of it, which is an absolute shame considering we made so much food from scratch. She told me about a book she picked up for about 6.00!!!!

The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins

Now, the 6.00 book is the kindle edition, but you also have the option of purchasing the actual book for just over 12.00 on amazon as well, which as we all know, is not too shabby for cook-book. Anyway, I have to admit, I have not yet tried this out. I am so excited to delve in to my world of baking with a whole new option. Though our cookies and treats do not typically call for yeast, this is going to be a great way to not only make our breads that much safer, but it's also VERY inexpensive to make. With how much it costs to eat "food-free", I don't know a single one of us moms that doesn't hope to save even a little bit somewhere. So, when it all comes down to it, check it out! I'm learning about it, and I think we should all learn out it... I'll do a post soon on any changes in my kiddos eating/reactions and keep you all updated, but for now, safe eating and happy days!

Love,

The Allergy Mommy