Category: Recipes

Granola Bars

On By melkatborthwickIn Allergies, RecipesLeave a comment

I am excited to share one of our favorite snacks in our house. Granola bars. Simple, easy and so versatile. It is so easy to change this recipe to suite dietary restrictions and preferences. I have yet to make these nut free, but I am sure you could just do more rolled oats in place of the nuts and it would turn out perfect. As long as you balance the dry with the liquid, these will turn out fantastic!

For this recipe, there is a base recipe, and then there are your optional add-ins. I have decided to separate and make it two separate recipes, so make sure you don’t just print or look at the Mix-Ins portion!

What the mix should look like when pressing into pan
Cooled at least 2 hours in the fridge (this was overnight)
What they look like sliced and ready to eat

Base Granola Bar Recipe

  • Servings: 16 bars
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Ingredients

2 1/2 C old fashioned rolled oats
1/2 C nuts, roughly chopped (1)
1/4 C honey (2)
1/4 C unsalted butter (or alternative, we use miyokos) (3)
1/3 C brown sugar/coconut palm sugar (4)
1 tsp vanilla extract (5)
1/4 tsp salt (6)
3/4 C total extra mix-ins (see Mix Ins – Granola Bar Recipe below)

Directions

  1. Preheat oven to 350 degrees. Line 9 inch square baking dish with parchment paper, make big enough to completely fold over the top of the tray
  2. Place the oats & nuts on a baking sheet and bake for 8-10 min until lightly toasted, place in large bowl.
  3. While oats are toasting, add the honey, butter & brown sugar to a small saucepan. Cook over medium heat until butter is melted and the sugar is dissolved, stir occasionally.
  4. Remove from heat & stir in vanilla and salt.
  5. Pour over the oat mixture, stir to combine. Add mix-ins, except chocolate & mix well to ensure well coated.
  6. If adding chocolate, wait about 15 minutes for the mixture to cool slightly, then combine.
  7. Place in prepared baking sheet. Using a rubber/silicone spatula press the mixture into the pan, spreading around evenly. Fold parchment over & press with your whole body weight to ensure it is well compressed throughout.
  8. Chill for at least 2 hours or overnight. Remove from pan by lifting parchment, place on cutting board and cut to desired shapes with sharp knife. Allowing to warm for several minutes before slicing can ensure cleaner lines. Enjoy
  9. Store in sealed package. If sticking together, separate with plastic or parchment. Refrigerate or freeze extras and remove as needed every couple of days.

Notes

(1) Nuts: Corn Allergy – depending on how they are pasteurized, pest control, processed/washed & cross contamination in facilities as well as in the store are all things to consider if quite sensitive.
(2) Honey: Corn Allergy – Purity of the honey itself is important to ensure. Some beekeepers use corn syrup as a supplemental food in the winter months, getting cross contaminated with sourced honey. Sprays for illness, proximity to corn fields & whether the honeycombs are made of corn wax instead of beeswax all need to be considered.
(3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(4) Brown Sugar: Corn Allergy – depending on sensitivity, you may need to make your own with safe molasses and sugar. Alternatives include coconut palm sugar.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive and require specific safe brands

Mix-Ins - Granola Bar Recipe

  • Servings: 16 bars
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Directions
Select the desired type of granola bar from the “Mix-Ins” recipe and add to Base Granola Bar Recipe as desired. The nut option is the 1/2 C described in the base recipe. These are only suggestions that we use, change to your hearts content.

Mix-Ins
Strawberry: Master + almond + 1/2 C dried strawberries + 1/4 C shredded coconut + 1/2 tsp cinnamon (add with vanilla) + 2 Tbsp chia seeds [optional]

Blueberry: Master + almond + 1/2 C dried blueberries + 1/4 C shredded coconut

Dark Chocolate: Master + pecans + 1/2 C dried cherries + 1/4 C mini chocolate chips

Tropical: Master + cashew + 1/2 C chopped dried fruit (pineapple, mango, orange, peach) + 1/4 C shredded coconut

White Chocolate Cranberry: Master + almond + 1/4 C dried cranberries + 1/4 C sunflower seeds + 1/4 C white chocolate chips

Peanut Butter Chocolate: Master + 1/4 C peanut butter (add with vanilla) + 1/2 C M&Ms + 1/4 C mini chocolate chips

Sunflower Almond: Master + almond + 1/2 C sunflower + 1/4 C shredded coconut + 1/2 tsp cinnamon (add with vanilla)

Sunflower Chocolate Almond: Master + almond + 1/4 C sunflower + 1/4 C shredded coconut + 1/4 C chocolate chips

How I package to go into the freezer. Just pull out a few at a time to put in a bag or container on the counter, allow to warm to room temperature and enjoy!

I hope that your families can enjoy these as much as we do!

Chicken Souvlaki Wraps

On By melkatborthwickIn Allergies, RecipesLeave a comment

I used to work at OPA, the fast food restaurant, when I was younger, and even though I couldn’t eat their pita wraps, I salivated over them daily. I just never considered making my own.

You could just make the chicken souvlaki from this recipe, as it is pretty delicious, but I recommend trying it in a wrap as well!

Chicken Souvlaki Wraps

  • Servings: 10-12 skewers
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Ingredients

Souvlaki Chicken

2 1/2 lbs boneless skinless chicken breast cut into 1″ cubes
10 garlic cloves, peeled
2 Tbsp dried oregano
1 tsp dried rosemary
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
1/4 C olive oil or coconut oil
1/4 C dry white wine or apple cider vinegar
Juice of 1 lemon
2 bay leaves

Pita Fixings

Pita bread (I used my Grain Free Garlic Rosemary Flatbread)
Tzatziki sauce (I didn’t use any sauce and it still tasted delicious)
Fresh veggies (tomatoes, cucumber, onions, olives, lettuce, spinach, radish, peppers etc.)

Directions

  1. In a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, oil, wine/vinegar & lemon juice (do NOT add the dried bay leaves at this point). Pulse until well combined.
  2. Place chicken in a bowl, add the bay leaves. Add the marinade & mix well. Cover and refrigerate for 2 hrs or overnight. I used our marinating food processor adapter.
  3. Soak 10-12 wooden skewers in water for 30-45 minutes.
  4. When ready, thread marinated chicken onto the prepared skewers.
  5. Prepare grill, brush the grates with a little oil and heat over medium-high heat. Place chicken on the grill until well browned & internal temperature register 155 degrees F. Be sure to turn skewers evenly to cook on all sides.
  6. Let rest for 3 minutes & serve. (Take chicken off skewers if making a wrap.

Grain Free Garlic Rosemary Flatbread

On By melkatborthwickIn Allergies, Recipes1 Comment

I had this recipe kicking around from 5 years ago and recently remembered it. Why I stopped making it, I couldn’t tell you. So delicious, simple and easy.

Grain Free Garlic Rosemary Flatbread

  • Servings: 2-4
  • Difficulty: easy
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Delicious and easy flatbread that you wont be able to stop eating. Great as a side, a pita for a wrap, or dipping in oil and vinegar.

Ingredients

1 C tapioca flour
1/4 C coconut flour, sifted if there are clumps
1/2 tsp sea salt
1/2 C full fat coconut milk
1/4 C coconut oil
1 egg or egg replacer (I use 1 Tbsp golden flax seed meal + 2 Tbsp warm water, sit for 5 minutes)
1/4 tsp finely chopped dried rosemary
1/2 tsp garlic powder

Directions

1. Preheat oven to 450 F. Place pizza stone in oven to heat up (optional, I use a cookie sheet without issues)
2. Gently heat up coconut milk and oil in a small sauce pan until very warm but not boiling.
3. Whisk tapioca flour, coconut flour, and salt in a large bowl. Pour the coconut milk/oil mixture on top. Mix thoroughly until combined. Allow to cool for several minutes and allow the coconut flour to absorb.
4. Add beaten egg/egg replacer and mix again until fully combined.
5. Remove pan from oven, cover in parchment paper and pour mixture into the center. Using a spatula spread out the dough until 1/4 inch thick. I have shaped them into rounds to act like a pita in a wrap as well, you just may need a second pan as it fills one standard cookie sheet normally.
6. Season with garlic and rosemary, place in oven for 9-12 minutes, depending on how crisp you want it.
7. Serve!

Gluten Free Vegan Animal Crackers

On By melkatborthwickIn Allergies, RecipesLeave a comment

I have been meaning to share this recipe for a while as my family loves them. I try to make them at least once a month, but I have started making bigger batches and freezing them (not quite as good, but pretty close).

These are relatively simple, but time consuming as you do have to cut out each animal cracker individually. I find that the dough is a tad bit sticky, so it takes a bit of work to get your extra flour for rolling and prevent sticking to your cookie cutters.

I use little cutouts that I got off of amazon that are actually meant for fruit, veggies and cookies. Super little and super cute. You can use whatever shapes you want, I love making them in shapes my daughter recognizes like bunny ears or fish etc, but circles work just as good. I like them small as they are great for little fingers (a little bit bigger than my thumbnail is my go to).

I have used several different flour mixes and I have found the one on the link the best: Gluten Free Baking Mix.

Gluten Free Vegan Animal Crackers

  • Servings: 200 small crackers, 90 standard animal crackers
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Ingredients
1 1/3 C Gluten Free Baking Mix flour
1/8 tsp baking soda (1)
1/4 tsp salt (2)
Pinch of nutmeg
1/4 C vegan butter, room temp. (I use miyokos butter) (3)
3 Tbsp unsweetened applesauce, room temp.
1/3 C cane sugar
1 Tbsp flaxseed meal + 2 Tbsp warm water (thickened for 5 minutes) (I use golden flaxseed meal so it isn’t visible in my baking)
1/2 tsp vanilla extract (4)
3/8 tsp apple cider vinegar (ACV) or lemon juice (1)

Directions
1. In a small bowl whisk together the dry ingredients (flour, baking soda, salt, nutmeg), set aside.
2. In a large bowl vigorously whip the butter with the back of your fork until fluffy (2 minutes). Add the applesauce and sugar. Fluff until well mixed (another minute). Add the flax “egg”, vanilla and apple cider vinegar/lemon juice and whisk until blended in.
3. Add the dry ingredients slowly into the wet ingredients as you stir to make a nice cookie dough
4. Divide into 3 balls and chill in the fridge for at least 1 hour (I wrap each ball individually in saran wrap to prevent drying out).
5. Preheat oven to 350 degrees. Line baking sheet with parchment paper
6. Between 2 pieces of parchment paper, roll out one ball of dough until 1/4″ thick. Using mini animal cookie cutters cut out your cookies.
7. Carefully transfer to the baking sheet and bake for 8-10 minutes, just until the edges begin to lightly brown.
8. Allow to cool on a wire rack, enjoy. Will store in an airtight container for up to 1 week on the counter. Freeze in airtight container for longer lasting crackers, take out prior to enjoying.

Notes
(1) Baking soda & apple cider vinegar: This is a substitute for 1/2 tsp baking powder.
Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(4) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own

Gluten Free Baking Mix

On By melkatborthwickIn Allergies, Recipes2 Comments

Gluten Free Baking Mix

A super simple flour mix for a few of my recipes in my binder. Currently it is used primarily for animal crackers and soft pretzels.

Ingredients
3 C brown rice flour
3 C oat flour (I make my own grinding safe oats)
1 1/2 C arrowroot powder
1 1/2 C potato starch

Directions
1. Whisk all ingredients in a large bowl.
2. Store in a sealed container in a dry, cool place in your kitchen

NOTES

On By melkatborthwickIn Allergies, RecipesLeave a comment

Here is a post with all of my “notes” under recipes. This will get added to as I add more recipes.

Corn Allergy Girl Where’s the Corn in Foods has a way more indepth break down of everything corn related if you want to check that out.

Baking Powder
Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar.

Brown Sugar
Corn Allergy – depending on sensitivity, you may need to make your own with safe molasses and sugar. Alternatives include coconut palm sugar.

Butter
Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted), also be careful of the diet of the cows. Many of vegan butter have corn derivatives.

Canned tomatoes
Corn Allergy – Ensure that the cans are free of citric acid if you are corn free. We decided to can tomatoes this summer instead of buying store bought.

Chicken
Corn Allergy – The carcass may be sprayed with citric acid or some other anti-bacterial. The poultry may be packaged on a Styrofoam tray containing a citric acid-saturated soaker pad underneath the poultry, and then wrapped with shrinkwrap or plastic wrap. A whole chicken or turkey is usually wrapped in plastic. The inside of the packaging may contain cornstarch, to keep the poultry from sticking to the packaging. More on corn free meat processing. In addition they are typically fed corn as part of their diet.

Chocolate Chips
Corn Allergy – During the dutching process to create cocoa, it is treated with ph balancing agents, derived from corn. It is difficult to find safe cocoa or chocolate chips. A couple of corn lite options: Cuisine Camino, Equal Exchange.

Coconut Milk
Corn allergy – ensure coconut milk is additive free

Egg
Corn allergy – Eggs are washed with a commercial cleaner that is full of corn products. The egg shells are porous and absorb the cleaner, so many with corn allergies have issues with eggs. Less common is to have issues with eggs due to what the chickens are eating.

Egg Replacer
Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.

Gelatin
Corn allergy – gelatin needs to be unflavoured and not made from vegetables to truly be corn free. I use a beef gelatin.

Grease
Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.
I don’t line my muffin pans as it isn’t needed. They hold well on their own, and often they are too greasy to stick anyways.

Powdered sugar
Corn Allergy – Powdered sugar/icing sugar contains cornstarch to prevent clumping. Wholesome Organic Icing Sugar uses tapioca starch instead. This is an ok option for corn lite, but trial carefully as there is a lot of cross contamination. It is possible to make your own. This is what we do, it is just time consuming.

Salt
Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive and require brand specific salt.

Spices
Corn Allergy – Dried spices can be treated with a corny preservative. Penzey’s and Frontier single ingredient spices are well tolerated.

Vanilla
Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own

Vinegar
Corn Allergy – it is important to avoid white vinegar; any safe vinegar will work including rice vinegar, apple cider vinegar, or coconut vinegar

Vegetable oil
Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful. If bottled in plastic, the bottles can be corn-derived. The oils can be rendered corny during refining. Need to determine what is used during the extraction process (alcohol or other medium?), and if any defoaming agents are used. Citric acid can be used as a degummer as well in safflower, sunflower, canola (rapeseed), soy, and flax oil.

Whipping Cream
Corn Allergy – When looking at canned coconut milk or cream be sure to check for gums. The one I buy is gum free as corn is used to make almost all the “gum” ingredients

Xanthan Gum
Corn Allergy  – xanthan gum is iffy with corn allergies due to how they make it. We made the switch to psyllium husk fibre in our house.

Yeast
Corn allergy – avoid all yeast that contains any additives, most contain ascorbic acid, which is derived from corn. Red Star Active Dry Yeast is the only one I believe that is free of any additives, it has to be the individual single dose packages.

To Die For Blueberry Muffins

On By melkatborthwickIn Allergies, RecipesLeave a comment

If you are anything like me, you have bags of frozen fruit in the freezer, just waiting to be put into something delicious. I love to stock up on fruit in the summer from local farmers. Raspberries, blueberries, sliced apples, peaches (whole and sliced), plums, currants and much more.

So what do I do with all those bags of fruit? Last week I posted about Apple Crumble and I use those sliced apples in it regularly. My Banana chocolate chip muffins are moist and delicious, usually using frozen bananas.

We just started trialing blueberries with our daughter this week and I figured, what better way to trial than to make some muffins. This recipe is super simple, quick and absolutely delicious. They even taste great after frozen! They are so good I forgot to take a picture before I froze them lol.

Blueberry Muffins

  • Servings: 8 large, big topped muffins / 10 standard muffins / 20-22 mini muffins
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Ingredients
1 1/2 C flour or flour substitute (I use my Gluten Free All Purpose Flour)
3/4 C cane sugar plus 1 T for muffin tops
1/4 tsp sea salt (1)
2 tsp baking powder (or 1/2 tsp baking soda and 1 1/2 tsp apple cider vinegar) (2)
1/3 oil (olive, grapeseed, avocado etc.) (3)
1 egg or egg replacer (1 T flax seed meal and 2 T warm water) (4)
1/3 – 1/2 C milk or milk alternative
1 1/2 tsp vanilla extract (5)
6 – 8 oz fresh or frozen blueberries (about 1 C)

Directions
1. Preheat oven to 400F. Prepare muffin tins; I grease my pans, but you can also use paper cups. (6)
2. Whisk the flour, sugar, baking powder and salt in a large bowl.
3. Add oil to a measuring cup that holds at least 1 cup. Add the egg, then fill the jug to the 1 C line with milk. Add vanilla. Whisk to combine.
4. Add milk mixture to the bowl with dry ingredients, using a fork to combine. Don’t over mix. The batter is quite thick. Fold in the blueberries
5. Scoop the batter into your pans. I use my large trigger release ice cream scoop. Sprinkle a little sugar on top of each muffin (optional).
6. Bake for 15-20 minutes and tops golden or until toothpick comes out with crumbs, not wet batter. (Mini muffins bake for 9-11 minutes). Transfer to cooling rack. Place in airtight container and store at room temperature for 2-3 days or in the freezer for up to 3 months.

Notes
(1) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(2) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(3) Oil: Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
(4) Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Grease: Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.

photo creds: inspiredtaste.net

Apple Crumble

On By melkatborthwickIn Allergies, Recipes, Uncategorized1 Comment

Anyone been craving apple crumble lately? This recipe is so delicious! I have made it around 6 times… In the last 2 months lol. And I’m the only one who eats it in my house due to a stubborn husband who doesn’t like fruit. More for me!

Apple Crumble

  • Servings: 6-8
  • Print

Ingredients
Apple Filling
2 lb Granny Smith Apples, weight before peeling
1 Tbsp white flour (I use my Gluten Free All Purpose Flour)
1/2 C cane sugar
2 Tbsp lemon juice or water
1/2 tsp ground cinnamon

Topping
1 C rolled oats
1 C white flour (I use my Gluten Free All Purpose Flour)
1/2 – 1 C brown sugar (loosely packed) (1)
1/2 tsp baking powder
1 tsp ground cinnamon
3/4 C unsalted butter, melted (2)
Pinch of salt (3)

Directions
1. Preheat oven to 350F
2. Peel apples, cut into 16 slices each apple (I use my apple peeler, corer, slicer)
3. Mix the apple, flour, sugar and cinnamon in a bowl, then pour over the lemon juice. Toss. Spread out evenly into a 9×9 baking dish. If I have extra apple I put into a 3×5 mini baking dish and make a 1-2 serving for later (I freeze it)
4. Place topping ingredients in a bowl and mix until clumps form, like wet sand. Depending on how sweet you like it, change the amount of sugar you add. I like it with 1/2 C of sugar. Spread over apples, crumbling with fingers as required.
5. Bake 30-40 minutes or until golden brown. Remove, loosely cover with foil to keep warm. Let sit for 10 minutes before serving.

Notes
(1) Corn Allergy – depending on sensitivity, you may need cane sugar. We use Cuisine Camino.
(2) Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(3) Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive. We use Maison Orphee.

I hope you can enjoy this recipe as much as we do in our house. It has become a staple for visitors. Quick, easy and delicious.

Banana Chocolate Chip Muffins

On By melkatborthwickIn Allergies, Recipes2 Comments

Anyone else have a hankering for banana chocolate chip muffins lately? This is my go to breakfast/snack. I always have premade muffins in the freezer and several in a container on the counter at all times.

I love banana muffins as you can use up those older bananas that you don’t really feel like eating anymore. I usually throw them into the freezer until I have enough to make a double recipe.

What is your favorite muffin?

Banana Chocolate Chip Muffins

  • Servings: 12
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Ingredients
4 ripe bananas, medium or 1 1/3 C mashed banana
1/3 C melted butter/vegan butter, cooled (I use miyokos) (1)
2/3 C cane sugar
1 egg/egg replacer
1 tsp vanilla (2)
1 tsp baking soda
Pinch of sea salt (3)
1 1/2 C all purpose flour/GF flour (I use Gluten Free All Purpose Flour)
1 C chocolate chips (I use Cuisine Camino Semi-Sweet Chocolate Chips) (4)

Instructions
1. Preheat oven to 350 F
2. Grease your muffin tins (5)
3. Peel bananas and throw them in a big bowl with melted butter and smash it all together with a fork or potato masher
4. Blend until it is creamy and smooth with no chunks
5. Add sugar, egg, and vanilla and mix until just combined
6. Stir in sea salt and baking soda
7. Add flour and chocolate chips and mix until just combined. Do not overmix!
8. Divide into muffin tins & bake until toothpick pulls out cleanly, about 18-20 minutes.

Notes
(1) Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(2) Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(3) Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(4) Corn Allergy – During the dutching process to create cocoa, it is treated with ph balancing agents, derived from corn. It is difficult to find safe cocoa or chocolate chips. A couple of corn lite options: Cuisine Camino, Equal Exchange.
(5) Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.
I don’t line my muffin pans as it isn’t needed. They hold well on their own, and often they are too greasy to stick anyways.

Ginger Molasses Cookies

On By melkatborthwickIn Allergies, Recipes1 Comment

Has anyone else noticed that some of the trees are already starting to change colors? I love fall, but it is always sad to see summer end. Here is a little recipe to help make the transition into fall a little easier. I love the smell of ginger molasses cookies. They remind me of sitting by a fire with a warm cup of tea and reading a book under a blanket.

My husband is a cookie lover, claims he grew tall due to his diet of cookies growing up. When we first met we tried making gluten free cookies and found that they always had this strange after taste due to the premade flour mix that I was buying. After using my Gluten Free All Purpose Flour mix he became a huge fan of my cookies. Then we had to overcome the hurdle of baking without eggs as our house is egg free due to allergies. I have found that I like the Bob’s Red Mill Gluten Free Egg Replacer the most, but I have used flax eggs a couple times as well.

Of course, you could just make this recipe without any special ingredients for those that don’t have any restrictions. Hope you enjoy these as much as our family does.

Ginger Molasses Cookies

Delicious, soft chewy cookie that is perfect for Christmas, and any other time you are craving cookies!

Ingredients
1/2 C butter/vegan butter (I use miyokos)/coconut oil
1 C brown sugar, packed
1 large egg/egg replacer (1)
1/4 C fancy molasses
2 C flour (I use my Gluten Free All Purpose Flour mix)
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 C white sugar

Directions
1. Preheat the oven to 350°F
2. Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.
3. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.
4. Roll the dough into 1 1/2 inch balls. Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches apart on a baking sheet. (With all the substitutions, I find I have to flatten slightly on the cookie sheet as it doesn’t spread out the same)
5. Bake in the center of the oven rack for 8 – 10 min. If you want a crisper cookie allow them to bake an additional 2 – 4 min. Let them cool for one minute to set before removing them to cool completely on a cooling rack. They should be puffy and slightly browned on the bottom when you remove them from the pan.
6. Store for one week in a sealed container in the refrigerator or four weeks in the freezer.

Notes
(1) corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. We do ok with Bob’s Red Mill, but we are corn lite in our household. Trial as needed. You could also use a flax egg as an alternative.