Last month the newsletter was all about Thanksgiving - one of the most difficult holidays for those of us with food allergies. I would venture to say that the Holidays rank right up there since celebrating the season involves a lot of eating!
One of the things that I missed the most during the first Christmas we faced with food allergies was the cookies! Just take a look at the Recipe Index and you'll see that desserts, bars, cookies and candy are a few of my favorite things. In my opinion, there is no better time than the Holidays to pull out your apron, measuring cups and mixer!
This month's newsletter is all about Holiday goodies. I'll be sharing some new recipes that I've been working on and reminding you of some oldies, too. All of the recipes are kid tested and approved (by my kids who don't turn their noses up at many sweets - just like their mom!) I hope you and your families enjoy them as much as we do!
I want to wish you happiness, health, good friends and good (allergy free) food this Holiday season and in the New Year! Until next year!
The Recipes of the Month
This month in lieu of the "Food Find" of the month, I'm including a list of recipes for Holiday goodies. It's a list of all of the cookie and candy recipes that my family enjoys around the Holidays. Most of them are adapted from traditional recipes just by making a few substitutions. Enjoy!
Here are two new recipes at Eating With Food Allergies this month:
Enjoy this biscotti with a hot cup of coffee, cocoa or tea or pack it in a tin and bring it along to a Holiday party.
1/4 cup canola or grapeseed oil OR 1/3 cup "safe" margarine
2/3 cup granulated sugar
2 tablespoons flax seed meal
6 tablespoons hot water
1 teaspoon vanilla extract
1 3/4 cups wheat free all-purpose flour
1-1/4 teaspoons xanthan gum
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup miniature semisweet chocolate chips (such as Enjoy Life)
1) Preheat oven to 375 degrees. Grease a baking sheet with "safe" shortening or margarine. Mix the flax seed meal and hot water together. Let stand for about 10 minutes.
2) Mix together the canola oil or "safe" margarine with the sugar. Scrape the sides of the bowl to be sure all of the sugar is incorporated into the oil. Mix in the flax seed/water mixture and the vanilla. In a medium sized bowl, mix together the flour, xanthan gum, cocoa powder, baking powder and baking soda. Gradually stir into the sugar mixture until well blended. Stir in the chocolate chips. The dough will be stiff and you might have to knead in the chocolate chips by hand.
3) Divide the dough in half. Shape each half into a loaf that is approximately 9 inches long, 2 inches wide and 1 inch thick. Place onto the baking sheet a few inches apart.
4) Bake for 20 to 25 minutes in a preheated oven. Cool on the baking sheet for about 15 minutes. Using a serrated knife, make diagonal slices that are about 1 inch wide. Place the slices on their sides on the baking sheet and bake for another 10 minutes on each side. Cool completely. Makes about 1 dozen cookies.
I made these with my boys after my preschooler, Gavin, had a lesson in school that involved making gingerbread men and waiting to see if they would run away (magically, they did!) In order for Gavin to participate in the fun, I was asked to make a "safe" cookie which the teacher included with the rest of the class's cookies.
I found the first batch too crunchy so we made them a second time which had better results - a softer cookie and not one of them ran away!
To decorate, I frosted them with standard powdered sugar frosting then cut up candies like Mike and Ikes (which work great as eyes and buttons) and gummi Lifesavers (great smiles or hair), chocolate chips, marshmallows and the usual red and green sugar sprinkles. Don't take your eyes off of these!
1/3 cup white sugar
1/3 cup molasses
1/4 cup canola oil
2 tablespoons + 2 teaspoons hot water
1 tablespoon flax seed meal
3 tablespoons hot water
2 1/4 cups wheat free all-purpose flour
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1) In a small bowl, mix together the flax seed meal and 3 tablespoons hot water. Let stand for about 10 minutes.
2) In a mixing bowl, combine the sugar, molasses, oil and water. Add the flax seed and water mixture. In a separate bowl, combine the flour, xanthan gum, baking soda, salt, cinnamon and ginger. Add the dry mixture gradually to the wet mixture and mix well. Roll the dough into a ball, cover the mixing bowl and refrigerate the dough for at least 1 hour.
3) Preheat the oven to 350 degrees. Roll out the dough to 1/4 inch thickness on a floured surface (I use rice flour). Using cookie cutters cut into desired shapes. Place cookies onto an ungreased baking sheets.
4) Bake for 9-10 minutes in a preheated oven or until cookies are firm. Makes about 1-1/2 dozen large cookies.
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