Archive for November, 2011

Recipe: Pumpkin Snack Cake

Posted on November 15th, 2011 by author  |  No Comments »

This recipe is a perpetual fall favorite in my house. My kids love pumpkin. It’s also very easy to make. It’s great as a breakfast treat, snack or even desert. It was recently featured in the Dallas Morning News. Find this recipe and others in my book, Make It Allergy Free.

Ingredients:
1 3/4 cups gluten free flour blend (I use my own blend, but you can use your own favorite)
1 cup brown sugar
1 tsp baking soda
1 tsp ground allspice or pumpkin pie spice
½ tsp guar gum
½  tsp fine ground sea salt or table salt
½ cup water
½ cup canned pumpkin puree, not pumpkin pie mix
⅓ cup grapeseed oil, or other vegetable oil
1 tsp apple cider vinegar
Glaze (optional, recipe follows) or powdered sugar for dusting

Method:
Preheat oven to 350º.

Mix flour, sugar, baking soda, allspice, guar gum and salt together in mixing bowl. Stir in water, oil, vinegar and pumpkin. Mix well until no flour lumps remain. Pour into 8″ x 8″ ungreased square pan.

Bake 35 to 40 minutes or until toothpick comes out clean from the center. Cool on wire rack. Drizzle with glaze or dust with powdered sugar, if desired. Cut and serve.

For glaze: combine 1 ¼ cup powdered sugar with 2 to 3 tsp orange juice, water, milk or milk substitute. Stir until lump free and of drizzling consistency. Add more liquid if you want a thinner glaze, less for thicker. If you have a corn allergen, be sure to use corn free powdered sugar.

*Note: guar gum is a thickener used for baking with gluten free flour. If your flour blend already has guar or xanthan gum, you may omit this ingredient. You may also use wheat flour with this recipe if you are not allergic to it. Just omit the guar gum. Quantity may also need to be adjusted for wheat flour as well if your cake comes out too dry.

Get printer-friendly version here.

© Copyright 2011. Michaela C. Jones. Please do not copy, repost or reprint without permission.

Fall Is Here!

Posted on November 4th, 2011 by author  |  No Comments »

Living here in Texas, it has been difficult to get into the fall season. We had a really hot summer and so far had an unseasonably warm fall. The cool air is finally starting to creep in. For me he fall means pulling out the crockpot and making all those cool weather favorites such as soups and stews. It also means the holidays are fast approaching and I start thinking about what goodies I’m going to make this year.

For many people with food allergies though, the holidays can be especially difficult as they cannot partake in many of the eating festivities. That’s why I am currently focusing on bringing you some great holiday and season inspired recipes. Now that I have my second book released and out of the way, I can get back to what I love doing, making up new recipes. Be on the lookout for new recipes on this blog, which I hope to try to post at least one recipe a week now, and some new eBooks I’m working. The eBooks will feature some favorite recipes from my books (if you didn’t have them) and some new ones, as well, not available anywhere else yet. Is there something in particular you would like to see? Some of my recipes are inspired by others and what they would like an allergy-free version of. My goal is not only to make it so those with allergies don’t feel left out, but to make everyone else want to eat allergy free!

Recipe: Chicken & Vegetables Crockpot Stew

Posted on November 4th, 2011 by author  |  2 Comments »

Chicken & Vegetables Stew

A variation of my original Chicken & Vegetables dish in my book, Make It Allergy Free, this crockpot chicken dish is simple, tasty and food allergy friendly. Chicken and fresh vegetables come together is this wonderfully rustic dish.

Ingredients

2 to 3 lbs chicken parts
1/4 cup grapeseed oil, or olive oil
1/2 cup oat flour
1 tsp garlic salt
2 tbsp herbs de provence
1 pound small red potatoes (cut into chunks if using larger potatoes)
1 large onion, cut into wedges
1 cup baby carrots
1 cup fresh green beans or thawed frozen
1 cup vegetable or chicken broth

Method

In large skillet heat oil. Season chicken pieces generously with garlic salt and herbs de provence. Dredge chicken in flour. Cook in skillet until browned, about 3-4 minutes each side. Cook chicken in batches if needed. Place chicken in crock pot. Add other ingredients in order listed. Cook on low for 6-8 hours. Stir in last 30 minutes of cook time, if possible, for flavors to meld.

Notes

This is fairly easy recipe. It was was made to not be fussy. So, use whatever chicken you like. I prefer a mix of light and dark, like chicken breast and thighs, but you can also use a whole cut-up chicken, with or without the skin. I will generally leave the skin on legs but remove from other parts so it’s not so oily. You can also exchange some of the vegetables for other root vegetables such as parsnips for carrots. Just keep the ratio about the same. If you have gluten intolerance or severe celiac, be sure to use certified gluten free oat flour.

No time for browning? Coat crock lightly with oil. Omit oat flour. Season chicken with garlic salt and herbs de provence. Place raw chicken in crock pot. Top with vegetables. Mix 2 tablespoon quick cook tapioca into the chicken broth and pour over top of chicken and vegetables. Cook for at least 8 hours.