Dutch Cinnamon Bread (GF, DF, Soy-free)

This is a great recipe to make on special occasions or to bring to a brunch.  It's a flavorful, sweet and sensuous dessert bread.  Even though it isn't my Grandmother's recipe, it always reminds me of her, and how I never wanted to leave her table.

Ingredients

Bread

1 egg

1 cup sugar 

1/4 cup sunflower, safflower or similar oil (a neutral oil is best, although coconut oil would work and lend a little coconut flavor)

1 cup GF teff flour

1 cup GF buckwheat flour

1/2 tsp. salt

1 tsp baking soda

1 can Thai Kitchen Coconut Milk (you need the can to include the coconut fat)

Topping / Swirling Ingredients

1/2 cup sugar

1 T. cinnamon

(in a prep bowl, mix these together and set aside)

Put it Together

BREAD - post swirling

Pre-heat oven to 350 degrees

Grease a 9x5x3 loaf pan (use the same oil you are baking with).

In a food processor or mixer, beat the egg, sugar and oil together until creamy.  In a separate bowl, sift together the flour, salt and soda.  Remove the coconut milk from the can into a bowl, and beat the fat into the rest of the milk.  Add the flour mixture to the egg/sugar mixture alternatively with the coconut milk until blended.  Pour 1/2 of the batter into the loaf pan.  Sprinkle the top with 1/2 of the cinnamon sugar mixture.  Add the rest of the batter to the pan, then sprinkle the remaining cinnamon sugar over the top.  Using a knife, swirl the sugar into the bread in a figure eight type pattern.

Bake 1 hour.  Cool for at least 30 min. then remove from the pan.  Slice and serve.  This bread freezes really well.

A Day of Meals for Tender Foodies!

Soy-, Dairy-, Gluten-, Nut-, and Egg-free

 

In keeping with the meal planning tips from Chef Jenny Brewer, here is the article I wrote for Women's Lifestyle Magazine's March Foodie issue.  This day of meals is free of the top 8 allergens and then some.

Variety is a "Must Have"

Variety is the spice of life.  Did you know that variety is also necessary for a healthy body? As we eat, each nutrient performs a set of very specific, highly complex tasks that keep us walking, talking and vibrant. Our bodies use magnesium, for instance, in over 300 biochemical reactions (according to The National Institutes of Health*).  

When you have multiple food allergies, it isn’t so easy to find the food that you need to be fabulous. You have to reject some habits and learn to cook new and different foods. Recipes that require no adaptation are scarce. Wouldn’t it be nice to have an entire day’s worth of recipes that are free of the top 8 most common allergens?  I asked Jenny Brewer, nutritionist and chef, to lend a hand in this delicious one-day meal plan.  Each recipe, even the dessert, is packed with nutrients.  Give it a try!

Quinoa Power Breakfast

From Elisabeth Veltman

See original post on tenderpalate.com


Prep Time:  5 Min.
Cook Time:  15 Min.
Serves:  2-4

Soak 1 cup of quinoa in water for 5 minutes. Run through a very fine strainer until the water is clear. Place quinoa into a medium to large saucepan. Add to 2 1/4 cups of water and bring the entire mixture to boil. Then cover and simmer for about 15 minutes. White halos will appear around the grains when the quinoa is done. Keep a little liquid in the cereal to soak up the flax seed.

Add in 1/2 cup of ground flax seed.
Add 1/4 tsp. nutmeg
1 tsp. cinnamon (add more, to taste)
Organic black raisins, organic dried cherries or cranberries
Continue cooking for 1 more minute until the flavors are mixed and the raisins warm.
Spoon into bowls with fresh strawberries, sliced (or your favorite fruit).
Top with 1 or 2 TBS of real maple syrup.  (Grade B or C.  No high fructose corn syrup should be anywhere on the label.)
 
Leftovers will keep 2-3 days. 

Black Bean & Sweet Potato Soup

From Chef Jenny Brewer

See original post on tenderpalate.com

Prep Time:  
20 Min.
Cook Time:  
35 Min.
Serves 6-8


1 Tablespoon olive oil
1 medium red onion, chopped
1 Anaheim pepper, chopped
2 cloves garlic, minced
2 sweet potatoes (1 1/2 lbs), peeled and cut into 1/2-inch cubes
1 28-can whole plum tomatoes
1-cup water or vegetable stock
2 15-ounce cans black beans, drained
1 dried chipotle pepper (smoked jalapeño), seeded and chopped (easiest to do with scissors)
1 tsp cumin
1 tsp chili powder
1/2 cup chopped fresh cilantro leaves

Warm the oil in a large pan over medium heat and add the onion, pepper, garlic, and sweet potato chunks. Sauté, stirring often, until onions are soft, about 5 minutes.
 Add the tomatoes, breaking them up with the back of a wooden spoon. Add water or stock, beans, chipotle, cumin, and chili powder, bring to boil, reduce heat to simmer, cover, and cook for 30 minutes, or until sweet potatoes are tender. Stir in cilantro and serve.

Lamb Chops

Adapted from About.com

See original post on tenderpalate.com

Prep Time: 12 Min.
Cook Time: 16 Min.
Yield: Serves 2 to 4


4 loin lamb chops, about 1 1/2 inches thick
½ cup olive oil
1/3 cup red wine vinegar
1 tablespoon dried rosemary
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper (optional)

 
Preparation:
Combine the vinegar, rosemary, garlic and salt in a large glass bowl (or an 8x8 shallow pan). Slowly drizzle and simultaneously which in the olive oil. Place chops in bowl and turn repeatedly to coat well. You could put all of the contents into a Ziploc bag, too. Cover and refrigerate for 4 to 12 hours. Once marinated, remove chops from fridge and bring to room temperature (15 minutes). Preheat grill or grill pan for medium-high heat. Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side. Remove from heat, and allow to rest for 3-5 minutes.  Serve.

Not Your Mama’s Chocolate Mousse Tart

From Chef Jenny Brewer

See the original post on tenderpalate.com

Crust

1 cup pumpkin seeds, toasted*
½ cup popped millet**
½ cup raisins
1/3 cup dates, pitted
2 Tablespoons ground flaxseed mixed with 4 Tablespoons water and left to gel for 3-5 minutes           
Pinch of salt
In a food processor bowl, pulse pumpkin seeds and millet until seeds are ground. Add raisins, dates and pinch of salt and chop until everything is ground together. Add in flax mixture and pulse until sticky. Wet your fingers and press the mixture into 8-inch pie pan and keep refrigerated while you prepare the filling.

Chocolate Mousse Filling

2 LARGE ripe Haas Avocados 
(if your avocados are small, add another avocado or more and adjust the ingredients, since avocados vary quite a bit in size.)
1/2 cup raw cacao powder or cocoa powder
3-4 TBS maple syrup (taste after 3 and add to taste)
1 TBS vanilla extract 
Puree all ingredients in a food processor until smooth.
Spread into crust and chill until ready to serve.

If you would like more naughtiness, double the filling for a more voluptuous tart.

*To toast pumpkin seeds, place them in a dry skillet over medium high heat, stirring until brown, about 5-7 minutes, being very careful not to burn.

**To pop millet, place in a dry, hot skillet over medium heat and stir constantly until you hear consistent popping.  Don’t burn.

Visit the recipes on www.tenderpalate.com for videos and more information.

About Elisabeth Veltman

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

Love is In the Air… Valentine Ideas for Your Food Allergic Child

Great ideas from Guest Blogger, Melanie Potock of MyMunchbug.com.

Allergen-free Cookies from Cybele Pascal

Recipe from Cybele Pascal

This weekend,  kitchen tables everywhere will be piled high with home-made Valentine cards or frosted with flour and cookie cut-outs as everyone prepares for the traditional Valentine’s Day Party at school. For kids with food allergies or sensitivities, new ideas for alternative crafts or treats are plenty and I’d love to share some of them here with you!

Let’s get right to it: cookies, that is.  I mean, you have to have a heart shaped cookie on Valentine’s Day…I’m pretty sure there’s a law about that.  When I laid eyes on these delectable allergen-free “melt in your mouth” cookies from Cybele Pascal, I knew I had found the perfect little hearts to share with you. 

Fun Valentine Cards & Activities

MAMAGAGA

Speaking of little hearts, here’s a clever idea for a Valentine’s Day card that is not only from your child’s heart, but direct from his tiny hand!  Mamagaga.com created this easy tutorial where you take a photo of your child with their hand reaching toward the camera and then simply put the token of your choice in his hand as a special Valentine treat!  Allergy free options might include an organic lollypop, a Starbuck’s card (for teacher!) or a one-word, handwritten message in your child’s own lettering, such as “KISS”.

DOTTY VALENTINE

Another option for cards takes a bit more time and definitely adult supervision, but I loved these “dotty valentines” using precision Q-tips™.  The Crafty Crow recommends acrylic or tempura paints (contains egg) but another option would be Allergen Free Non-toxic finger paints either homemade or from  India Tree Natural Decorating Colors , which are made from vegetables.  As always, check ingredients to ensure that your child is safe and consult with kidswithfoodallergies.org for craft supplies that may contain allergens.

DEVELOP MOTOR SKILLS

Continue to challenge your kiddo’s fine motor skills with this lacing activity! Looking for an inexpensive class activity that doesn’t involve scooping up as much sugar and candy as little fists can hold and then piling it all on top of a processed cookie in less than 15 seconds?  This Valentine craft will keep tiny hands busy and the poor teacher won’t have to deal with 25 kids in a sugar coma after the party has ended.

Cupcakes!  GF, DF, Egg-free, Nut-free, Soy-free

Let’s do the teacher, the kids and the other parents a favor and bring in a sweet pink treat that can’t be beat…wait for it…yes, “Beet-iful Cupcakes” by Gluten Free Gigi.  Bright reddish-pink cushions of heaven, thanks to the natural color of a roasted beet!  These are gluten, dairy, egg, soy and nut free, sweetened with honey and delish!

Gifts of Service

What I loved most as I explored all the options for Valentine’s Day, was this post that I felt gave the best examples of how we can express our love, even to those that we have yet to know.  Reach out to an army family, visit a nursing home, bring art supplies for Valentines to your local children’s hospital or write a message to the kids to help them heal... just like someone did here in the freshly fallen snow in Colorado!

It will warm your heart…and theirs.  

"Get Well Kids" written in the snow....

Happy Valentine’s Day Tender Foodies!

About Melanie

Melanie Potock, MA, CCC-SLPMelanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.  Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”

More Posts from Melanie

How Can Parents Feel Less Stress with a Food Allergic Child in School?

Review:  The Magic of the BellyFULL Kit from the Hopeful Company

RECIPE: Black Bean & Sweet Potato Soup (Vegan, DF, GF, Nut-free, Soy-free)

Here is another great recipe from Chef Jenny Brewer, that uses the winter powerhouse called "Sweet Potato".  Chef Jenny will start guest blogging for us in March (2012), with cooking tips and recipes for Tender Foodies of all kinds.  I'm very excited to have Chef Jenny lending her expertise! 

Prep

Serves 6-8
Preparation Time:  
20 mins
Cooking time:  
35 mins

Ingredients

1 Tablespoon olive oil

1 medium red onion, chopped

1 anaheim pepper, chopped

2 cloves garlic, minced

2 sweet potatoes (1 1/2 lbs),peeled and cut into 1/2-inch cubes

1 28-can whole plum tomatoes

1 cup water or vegetable stock

2 15-ounce cans black beans, drained

1 dried chipotle pepper (smoked jalepeno), seeded and chopped (easiest to do with scissors)

1 teaspoon cumin

1 teaspoon chili powder

1/2 cup chopped fresh cilantro leaves

Recipe

Warm the oil in a large pan over medium heat and add the onion, pepper, garlic, and sweet potato chunks. Saute, stirring often, until onions are soft, about 5 minutes.
Add the tomatoes, breaking them up with the back of a wooden spoon.  Add water or stock, beans, chipotle, cumin, and chili powder, bring to boil, reduce heat to simmer, cover, and cook for 30 minutes, or until sweet potatoes are tender.  Stir in cilantro and serve.

About Chef Jenny Brewer

Jenny Brewer is a nutritionist and chef who believes eating healthy should be easy, delicious and fun! She inspires individuals to stay committed to eating healthy with her free healthy eating resource, Tasty Bites with Chef Jenny available at www.jennybrewer.com.

More Recipes from Chef Jenny

Not Your Mamma's Chocolate Mousse Tart (super allergen-free, healthy & delish, delish, delish)

REVIEW: Crave Bake Shop (Let's move to Oregon)

 

The Box Arrives

When I interviewed Kyra Bussanich, the owner of Crave Gluten Free Bake Shop, I laughed when she said that her shipping boxes were tightly wrapped and covered with bright orange "fragile" stickers.  But she wasn't kidding.  My box arrived like it was going to war.  But when I opened it, a few tasty little friends were happily looking up at me from their crisp white bakery box.  Unbroken.  Unharmed.  Waiting to be devoured.

Those little friends were called Peanut Butter Ring Ding Swiss Rolls and Grasshopper Mint Brownies.  My inner kid was clapping. 

Last December, Kyra and I discussed the bake shop's process to prevent cross contamination.  Kyra knows what she is doing.  There is no spelt, rye, wheat, triticale in the bakery.  She sources from tested gluten-free manufacturers.  I had also sent her my allergen list, so I was confident that these treats would be safe for me to eat. As I speak to more restaurant and bakery owners, I"m finding that when the owner of a foodie establishment has serious food restrictions themselves, they tend to be much more knowledgeable about food allergy practices.

 Peanut Butter Ring Dings

Peanut Butter Ring Dings (forefront); Grasshopper Mint Brownie (back)

I tried the Peanut Butter Ring Dings first, partly because brownies are my favorite food of all time (wait.... no, they are pretty much my favorite food of all time) and I wanted to save them for last.  I also enlisted a few non-food-allergic taste testers:  my mom and my friend Val.  Kyra was the first gluten-free baker to ever win Cupcake Wars, so this tasting responsibility was not to be done alone. 

My mom took the first bite and exclaimed, "Oh these are amazing!  These are gluten-free?"  When I replied yes, she had another question, "Where are these from?"  When I responded with "Oregon", she said with finality, "Oh, we are moving to Oregon." 

What I appreciated most about the ring ding was that the cake was really light and fluffy.  Even with the advances in gluten-free baking lately, these are two rare qualities in a gluten-free cake. 

The cake and filling had also retained their moisture, even though the intended arrival was a day late (thanks Postmaster).  The hard chocolate shells that surrounded each ring ding may have had something to do with that.  The peanut butter, dairy-free "cream" was also light and the peanut butter taste was surprisingly delicate.  I'm not used to peanut butter anything being delicate, and I liked it.  The chocolate shell, however, was a little too thick to let you truly recognize the lightness of the cake and filling, so I removed half of the chocolate shell.  When I did so, I could better appreciate the talent that went into the cake and the filling. Please note that this is more of an observation rather than a complaint.  The peanut butter ring dings are delish.

I saved a second set of treats for the next day.  They were still surprisingly fresh.   I asked my friend Val stop by to get another opinion.  She grew up with a celiac sister, so she has tasted many a gluten-free item, plus her taste buds are accustomed to wheat.   I left off part of the shell for her first bite and she started raving and repeating the, "This is really gluten-free?" question over and over.   Then she said, "Hey, where's the rest of the chocolate?  Hand it over.  That's mine."  The ring ding, plus complete chocolate coating, was her favorite.

Grasshopper Mint Brownies

 Grasshopper Mint Brownie

I have been searching for the world's best brownie ever since I popped forth from the womb.  For nearly 10 years, I had also made it my mission to find the best 2 am. grilled cheese and bacon sandwich in Manhattan.  With the onset of my allergies I've had to give up one search (seriously, a gluten-free, dairy-free grilled cheese is possible?), but not my quest for the best brownie. 

Wheatless or not, my standards remain high.  I still want the perfect mix of chewy, moist and only slightly cakey.  I still want the chocolate to have depth and a nice finish.  Yes, I'm serious.  Chocolate is like wine.  You don't want your brownie to leave you hanging.

I've tasted some very good gluten-free brownies within the last decade.  BabyCakes Bakery in New York City serves a lovely brownie bite.  My own brownie tart recipe, though quite rich, is one of my favorites, too.  Until now.

Crave makes the best brownies I've ever tasted.  The texture of the brownie itself was heavenly.  Chewy, moist, just a hint of  cakey - all there.  The mint "cream" was a nice surprise.  At first, I was unsure.  There was a lot of it and I wanted just a little more brownie.  So I tried the brownie alone.  Perfect.   I tried the mint cream alone and I was amazed at the perfect balance of fresh mint flavor.  I absolutely loved the two layers together.   I wanted more.  Usually mint flavored baked goods have a rather fake taste to them, which I find offputting.  Crave's mint, however, was fresh and satisfying.  I miss that grasshopper mint brownie. 

In fact, my annual birthday brownies are coming from Crave this year, and I"m going to order a bunch. 

Find Crave

www.cravebakeshop.com

LOCATION: 460 5TH STREET, LAKE OSWEGO, OR 97034

PHONE: 503.212.2979 | FAX: 503.212.2978

EMAIL: INFO@CRAVEBAKESHOP.COM

HOURS: TUE-FRI 8am - 5pm, SAT 8am - 4pm

 Full length view: Grasshopper Mint Brownie