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.

REVIEW: Make Me Over Gluten-Free! (Mineral Fusion Make Up)

 

As seen in Women's Lifestyle Magazine's May, 2012 edition.  Photographs by Daniel E. Johnson of Wealthy Street Photography.

Believe it or not, I'm quite camera shy (really).  In this snap happy world of social media, and with my obligations as a blogger for The Tender Palate and writer for Women’s Lifestyle Magazine, my graciousness in front of the camera leaves a lot to be desired.  It’s rather unsettling to emerge from my somewhat secluded life and “let” perfect strangers document my secrets as they emerge on the map of my face, the turn of my posture, and through the self-conscious gates of my eyes.  Internally, I’m very comfortable with who I am.  But when the vacant lens of modern technology curves ominously toward me, I become the awkward stranger who can’t do anything right.

So for this article, I decided to buck up, accept my insecurities and flaws, and just get over it – right in front of you.  

Thanks to photographer, Daniel Johnson (of Wealthy Street Photography), and makeup artist and Women’s Lifestyle Magazine beauty columnist, Marianne Bockheim, I was able to repair my relationship with that dreaded device called “the camera” and get some tips on how to look better in front of it.   They both helped me feel incredibly comfortable.  Marianne worked her magic on my face with gluten-free makeover using Mineral Fusion ™, “Minerals on a Mission ™” make up.  She also offered some great advice on how to use these wonderful products.    

Mineral Fusion Makeup. Photo by Daniel E. Johnson, Wealthy Street Photography

I Chose Mineral Fusion™ for Three Reasons:

1.    It’s gluten-free status.  

“...all of our products are gluten free. However, no, our facilities are not certified as gluten free. We know our products are gluten free because we perform testing on our finished products. Those results have always resulted in undetectable levels of gluten, which indicates there is no cross-contamination occurring at our facility.  Moreover, our equipment is thoroughly cleaned between product runs, as required by the US FDA.”
~Tim Schaeffer, Mineral Fusion’s SVP of Marketing

Please visit www.mineralfusion.com for specific ingredient and processing information.

2.    Mineral Fusion has a low toxicity rating in the Skin Deep database from the Environmental Working Group (www.ewg.org/skindeep). 

3.    The products work.  They work well and are locally available.

FACE PRIMER & CONCEALER DUO

COLOR:  NEUTRAL

Primer & ConcealeMarianne began with my naked face and applied the Face Primer.  This clear gel creates a smooth canvas for the foundation.  Use the lighter half of the Concealer Duo to cover up any discoloration, and the darker Concealer in the center of under eye puffiness to help “flatten” the puffy curve.  Use a thin application of the Concealer on the eyelid from lash to brow to prepare for the eye color.

PRESSED POWDER FOUNDATION & BLUSH

COLORS:  NEUTRAL 2 FOUNDATION; "TRACE" BLUSH

FoundatioUsing a chubby brush swirl the Pressed Powder Foundation over the entire face.  This evens out your skin, and sets the Concealer.

Then, with a brush, sweep the blush along the cheekbones from ear to apple to define.  Since the apples of most cheeks already contain color, you may not need to apply much blush (or any) to this area.

EYE PENCIL

COLOR:  COAL

Before using the liner, apply the lightest neutral eye shadow from lash to brow.  Apply the liner to the top lid starting from the outside corner of your eye.  Move inward with short, choppy strokes along the lash line.  This makes it easier to control how thick or thin your eyeliner is.  Buff the line with a brush to soften.  Use the same choppy eyeliner strokes (outside to inside) on the bottom lid, too, stopping about 1/3 of the way across the lid.  Using a brush, add a little copper eye shadow over the eyeliner to create a softer, different look.

EYE SHADOW

COLOR TRIOS:  “DIVERSITY” & “ STUNNING”

Marianne used two medium toned eye colors directly on the lid (pink on the inside and copper on the highest point of the lid).  She swirled the darker brown around the outside “V” of the eyelid itself.  With a good brush you don’t need to work too hard at blending.  It just happens.

LENGTHENING MASCARA

COLOR:  GRAPHITE

Take one swipe on top of the lashes (root to tips).  Then place the brush under the lashes, push at the lash base, and then wiggle the brush through the lash tips.  This is a great way to reinforce the eyeliner, or even give you the illusion of eyeliner if you choose not to wear it.

LIPSTICK & GLOSS

COLOR:  GEM

Outline the lips with a lip pencil or with a brush using the lipstick itself.  Then fill in your lips with the lipstick.  We used a little lanolin (my personal trick) to the lips to add a lasting shine.

HOW DID WE LIKE THE MINERAL FUSION?

Review first seen in Women's Lifestyle Magazine, May 2012, p. 30I wore the makeup for several hours after our session (I worked into the wee hours of the night) and it has some serious staying power.  The only thing that smudged subtly was the mascara, and it wiped right off without disturbing the rest of my face.  The colors are beautiful, and I am incredibly happy with how my skin looks and feels while wearing it.  It feels good and natural.  Just the way I like it.

Here’s what the expert had to say:

 “I really love the pigment and blendability of the Mineral Fusions make up.  Traditionally, mineral makeup wasn’t known for holding color.  But advances in technology have helped change that.  Mineral Fusion has a wonderful intensity of color and I love it’s luster.  The colors are really user friendly, it isn’t difficult to figure out how to apply it.  You have a great deal of control.  Even the most challenged of skin can wear this make up well. “  

~Marianne Bockheim, www.intelligentbeautysolutions.com

THE IMPORTANCE OF GLUTEN-FREE MAKEUP

According to a recent study (published in October, 2011), gluten (derived from wheat, barley and other grains) in cosmetics, shampoos and skincare products can pose a threat to people with wheat allergies and celiac disease.  Gluten particles are thought too big to be absorbed through the skin, but people may accidentally ingest small quantities of lotion, lipstick, or other products if they have the product on their hands or use it around their mouth. People with celiac disease and wheat allergies (IgE reactions in particular) can also react to topical application, and ingredients can be hidden.  Vitamin E, for instance is often derived from wheat.  The study cited one woman who started using a new lotion, then developed an itchy, blistering rash on her arms, as well as abdominal bloating and diarrhea - all of which disappeared once she stopped using the lotion.

I was excited to find Mineral Fusion Cosmetics and hope you will be, too!

ABOUT ELISABETH VELTMAN

Pictured with Makeup Artist, Marianne Bockheim (left)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.  (Pictured with Marianne Bockheim)

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)