Granola Bars (dairy-free, egg-free, gluten-free)

We're in our last week of hockey practice here, & we've been making it through the season with these tasty, easy & quick-to-grab granola bars. We tweaked our original recipe, mostly adding almond butter & quinoa to it, & always changing up what seeds & nuts we add to the mix. It usually depends on what is available in the pantry. The chocolate adds a punch the kids can't resist. Enjoy!

After toasting your base of oats & quinoa, & whichever nuts & seeds you prefer, pour the melted sauce over them, in a large mixing bowl. Stir until everything is thoroughly coated. Then press into a parchment-lined pyrex. Chill for a few hours, then cut & enjoy! I'm usually out of parchment, so if you put it directly into the pyrex, they'll still work. It just makes it a little easier for cutting.

Homemade Granola Bars (dairy-free, nut-free)

2 cups gluten-free oats

1-cup quinoa (dry, uncooked)

1 cup unsweetened shredded or flaked coconut

1 cup nuts (almonds, cashews, or none if nut-free)

1/2 cup pumpkin seeds

1/4 cup flax seeds

1/4 cup chia seeds

 

sauce:

1/2 cup almond butter (we use Costco Kirkland Organic, it's peanut-free)

1/3 cup honey

1/4 cup organic palm shortening or coconut oil (we use Ciranda Palm Shortening)

1/4 cup maple syrup

1/2 teaspoon vanilla

1/4 teaspoon salt

 

1/2 cup dried fruit

1 cup chocolate chips, optional (we use Enjoy Life brand)

 

1. Preheat oven to 350 degrees. Place oats, quinoa, seeds & nuts on it to toast. Toast for about 5 minutes, then stir, and toast for another 5 minutes.

2. On the stove, combine the honey, shortening, syrup, vanilla and salt. Cook until the shortening melts and almond butter dissolves, stirring occasionally.

3. In a large bowl, place the toasted oats, seeds & nuts, then pour the liquid mixture over them. Mix well, until the everything is evenly coated.

4. Let cool for a few minutes, then add dried fruit & chocolate chips (these will melt, so either let it sit long enough, or be okay with some melted chocolate ;) ).

5. When thoroughly mixed, press into a 9x13 pyrex, lined with parchment paper. You want to press really hard for a minute or two, so they really stick together.

6. Chill in the fridge for a couple hours, then cut into bars.

7. Enjoy!

*replace any seeds with your seeds of choice, same for fruit & nuts
**the almond butter can be replaced with another nut-butter or seed-butter, depending on your allergies or likes/dislikes
***you can swap the palm shortening for coconut oil; we use Ciranda brand palm shortening because it's grown according to Fair Trade & sustainable conditions

Salmonberry Crisp

 Salmonberry Crisp

Filling:

5 cups salmonberries

3/4 cup coconut palm sugar

2-3 tablespoons orange juice concentrate (this is really a to taste thing, if you want to taste it, use more, if you don't use less, or omit)

1/4 cup gluten-free flour (we like Bob's Red Mill 1:1)

1 teaspoon ground cinnamon

Topping:

1 cup gluten-free oats

1 cup gluten-free flour blend (we use Bob's Red Mill 1:1 gf blend)  

1/2 cup coconut palm sugar

1 teaspoon cinnamon

1/2 cup palm shortening

1. Preheat oven to 350 degrees.

2. In a 9x13 pan, mix the filling ingredients: salmonberries, palm sugar, orange juice concentrate, gf flour & cinnamon.

3. In a small bowl, mix the dry topping ingredients, then cut in the palm shortening.

4. Spread topping all over the filling. 

5. Bake for 40 minutes, until bubbly & crispy around the edges. Enjoy alone, or topped with coconut whipped cream or dairy-free ice cream.

Pancakes (gluten-free, dairy-free, corn-free)

We've been using this pancake recipe for sometime now, but I wanted to share an updated post, as we just recently tried them gluten-free. Using the Bob's Red Mill 1:1 gluten-free blend works great; you can't even tell they're gluten-free. I'm sure if you have your own favorite blend, it'd work just as well, and I'd also love to hear what blend that is!

Pancakes

2 cups gluten-free flour blend (we like Bob's Red Mill 1:1 gluten-free blend)

1 tablespoon baking powder (for corn-free, you can make your own)

2 tablespoons sugar (omit for sugar-free, also works with honey)

3/4 teaspoon salt

1/2 teaspoon vanilla (omit for corn-free, or use vanilla powder)

1 duck egg

1/4 cup palm shortening or coconut oil 

1-3/4 dairy-free buttermilk (2 teaspoons apple cider vinegar or lemon juice added to milk, then let sit for 5-minutes)

 

1. Add vinegar or lemon juice to dairy-free milk (we prefer cashew milk). Let sit.

2. Mix together flour, baking powder, sugar and salt.

3. Add palm shortening to dry ingredients, mixing with hands to thoroughly spread. Coconut oil also works.

4. When the buttermilk is ready (it sort of curdles), add that, the vanilla and egg to the dry ingredients.

5. Heat skillet. Add pancakes in whatever size you prefer. Cook until it bubbles, then flip. Add berries before flipping, if you prefer.

6. Top with earth balance vegan butter sticks, coconut oil, or palm shortening, & maple syrup, jelly or fruit syrup. 

7. Enjoy!

* note: these can be made nut-free with alternative dairy-free milks; they can be corn-free with homemade baking powder

Rhubarb Crisp (gluten-free, dairy-free, corn-free)

We've been eating this rhubarb crisp recipe for as long as I can remember; it was my Great-Grandma's recipe, and a good reminder that we don't need to be extravagant in our recipes to make something that tastes really good. Easily swapping out the oats & the butter make it a breeze to adapt to our allergens, & a summertime staple. If you want another type of fruit, experiment! You probably could use less sugar; rhubarb is really tart & the only fruit we use in this one.

Rhubarb Crisp

Filling:

5 cups rhubarb

1 cup coconut palm sugar

2-3 tablespoons orange juice concentrate (this is really a to taste thing, if you want to taste it, use more, if you don't use less, or omit)

1/4 cup gluten-free flour (we like Bob's Red Mill 1:1)

1 teaspoon ground cinnamon

Topping:

2 cups of gluten-free oats

1/2 cup coconut palm sugar

1 teaspoon cinnamon

1/2 cup melted palm shortening

1. Preheat oven to 350 degrees.

2. In a 9x13 pan, mix the filling ingredients: rhubarb, palm sugar, orange juice concentrate, gf flour & cinnamon.

3. In a small bowl, mix the topping ingredients.

4. Spread topping all over the filling. It will be crumbly, so just cover all the filling and don't worry about it holding together.

5. Bake for 40 minutes, until bubbly & crispy around the edges. Enjoy alone, or topped with coconut whipped cream or dairy-free ice cream.

Vanilla Cupcakes

Vanilla Cupcakes

1-1/4 cup gf flour blend (we like Bob's Red Mill 1:1 gf blend) 

1-1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 duck eggs

3/4 cup sugar

1-1/2 teaspoon vanilla

1/2 cup oil

1/2 cup dairy-free buttermilk

1. Whisk together flour, baking powder, baking soda & salt. 

2. Beat eggs in mixer for 15 seconds.  

3. Add sugar to eggs & beat for another 30 seconds. 

4. Add vanilla & oil & beat for a minute. 

5. On low, slowly add half the flour mixture.  

6. Add half the buttermilk, then the flour, then the milk. Beat until just combined & smooth. 

7. Pour batter into lined muffin tins, filling half way. 

8. Bake 12-14 minutes at 350 degrees. Cool for a couple minutes, before removing from pan. 

9. Frost when room temperature.  

Chicken Pot Pie (gluten-free, dairy-free, corn-free)

As a kid, we never ate chicken pot pie. I seem to remember once or twice getting treated to the frozen variety. I'm sure it was because my mom was out of town, & those were the times my dad enjoyed buying the kinds of food we never normally ate. Because of this, I have given chicken pot pie a bad stereotype. But really, I kind of love it. We've made a few varieties over the past few years, sometimes using venison or turkey burger, but this is actually my first run making it with chicken. For this round, I used our favorite biscuit recipe (from The Joy of Cooking, just swapped out gf flour blend for regular flour, shortening for butter & df milk for milk). We cut them out in circles & placed them all over the top. It worked really well & looked pretty (but I didn't get a photo before my kids dove into it).

 

Chicken Pot Pie

filling:

3 tablespoons olive oil

3 chicken breasts

1 onion, diced

1 large clove of garlic, minced

5 potatoes

6 carrots

6 celery sticks

mushrooms

peas or chopped broccoli (something green!)

1 cup chicken broth or water

3/4 cup flour (or thicken with cornstarch, potato starch or arrowroot)

season to taste with herbamare & pepper

crust:

gluten-free biscuits

2 cups gluten-free flour blend (we use Bob's Red Mill 1:1)

2-1/2 teaspoons baking powder (homemade if corn-free)

1/2 teaspoon sea salt

1/2 cup palm shortening, cold

3/4 dairy-free milk

1. Preheat oven to 400 degrees.

2. Wash & dice all veggies & chop chicken into bite-size pieces.

3. Heat large pan over medium heat. Add olive oil, onions & garlic clove & sautée for about 7-10 minutes, then add chicken. Cook until almost done, then add carrots & potatoes.

4. When veggies get tender, add mushrooms & peas (or broccoli). Then whisk flour into the chicken broth. Add to the pan, once the chicken & veggies are done, stirring well.

5. Pour filling into two pie pans or one 9x13 glass dish.

6. For biscuits: in a medium bowl, mix together flour, baking powder & sea salt. Cut in palm shortening, using hands to blend until crumbly. Add milk & knead for a few minutes, until dough comes together & you can roll out. Roll out dough & cut into biscuits, then lay them individually on top of the filling.

7. Bake for about 25-35 minutes, until crust is golden & bubbling.

8. Enjoy.

Zuppa Toscana (dairy-free, gluten-free)

A long time ago, probably around college time, I discovered Zuppa Toscana at Olive Garden. Unlimited refills on soup, salad & breadsticks?! We were there, a lot. A few years ago, I discovered that this soup is actually really easy to recreate at home, and to make dairy-free. I always make a huge pot of it because we all devour it, kids included. & when your kids are shoving mouthfuls of kale in their mouth, you have a winner!

 

Zuppa Toscana (inspired by the Olive Garden's soup)

3 tablespoons olive oil

1 onion, chopped

3 garlic cloves, minced

1 pound Italian sausage (we like Jimmy Dean's all natural gluten-free)

8-12 cups of chicken broth

2 cups of water (or omit & use more broth)

6 potatoes, scrubbed & cubed

1 head of kale

1-2 cups cashew milk (depending on how milky you prefer it)

herbamare* & pepper to taste

1. Heat a large pan over medium heat, then add olive oil, garlic and onion, sauteing for about 5-7 minutes, then add sausage. Cook until the sausage is done, breaking into small, bite-size pieces.

2. In a large soup pot, combine broth and water. Then add the potatoes and cooked sausage mixture. Simmer until the potatoes are tender, about 15 minutes.

3. Add the kale, until it's soft, about 5-10 minutes, then add the cashew milk. Don't boil it.

4. Season with herbamare and pepper. I find that the longer it sits, the better it tastes, so make it the morning, or make sure there are leftovers!

5. Enjoy!

* you can also use sea salt, but we prefer the flavors of herbamare

 

Chewy Oatmeal Raisin Cookies (gluten-free, dairy-free)

Much to the kids' dismay, I decided a couple weeks ago, for us all to go on a slightly modified elimination diet. I hesitate to include either of those words, elimination diet, because 1. it's not an elimination diet & 2. it's not a diet. It's really a refresher in our way of eating, eliminating things like gluten, dairy, soy, etc. While my oldest is allergic to dairy, and we don't bring any of it into the house, we also don't watch it with the other kids or with myself, when we're other places. It also felt like the right time to see what kind of impact a change in our eating habits could have on all of us because environmental allergens always kick up in the summer.

The kids' biggest concern? "how will we eat lemon meringue pie? and pancakes? and cookies?" silly kids, they didn't remember I've mastered all this before, and could definitely do it again...I think?! So far, so good.

We're a couple weeks into it and have some noticeable differences happening, mostly in our skin. Our middle gets pretty dry skin, including those little bumps from time-to-time, on the backs of his arms and his back. Admittedly, his skin doesn't get the same reactions from us because it's so mild compared to what we've dealt with in the past. However, since modifying what we eat, those are all gone and his skin is noticeably smoother. Mine is, as well. I feel like it's still early to tell with the oldest and youngest, but overall, I feel better.

We've been eating lots more vegetables and still eating grains, just staying away from gluten. We also discovered Bob's Red Mill 1:1 gluten-free flour blend, and that stuff is amazing! I've made pancakes, waffles, cookies, pie crusts and pizza crust, and it's worked great with every single one. While we've been trying to stay away from sugar, with a birthday party and Father's Day thrown in the same last couple weeks, we did enjoy some sweet treats. Mostly to keep the kids happy and not feeling like I've robbed them of all their favorites. Thankfully it's not a huge dietary change for us.

Today, we treated ourselves with these chewy oatmeal raisin cookies. They turned out so good and it pushed me into sharing a recipe here, which is long overdue (and it even includes a picture!).

Enjoy!

Chewy Oatmeal Raisin Cookies (gluten-free, dairy-free)

3/4 cup palm shortening
3/4 cup white sugar
3/4 coconut palm sugar
2 eggs*
2 teaspoons vanilla


1-3/4 cup gluten-free flour blend (we like Bob's Red Mill 1:1 baking mix)**
2-3/4 cup gluten-free oats (again, we like Bob's Red Mill quick cooking gf oats)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup raisins

1. Preheat oven to 350 degrees.

2. Beat together the shortening & sugars until well combined. Then add the eggs, one at a time. Continue beating for a few minutes, until light & fluffy.

3. Mix the dry ingredients together (except raisins).

4. Slowly add the dry ingredients into the wet ingredients, mixing while doing so. The dough shouldn't be sticky, but you don't want it crumbly. Add a little more flour if needed, or 1 teaspoon of water at at time, if needed, until dough holds together well.

5. Roll into balls & then flatten on the cookie sheet, leaving them about 1/2-1" thick, depending on how big & thick you prefer them. They'll get slightly larger while baking, but won't change shape too much. 

6. Bake at 350 degrees for 8-10 minutes, taking them out when the middle is just done. Let cool (if you can).

7. Enjoy!

* we use duck eggs because my oldest is allergic to chicken eggs
** this flour blend includes xanthan gum, but if yours does not, you'll want to add either 1 teaspoon xanthan or guar gum

School Lunch

Ok, it's that the time of year again. Let's just all say it together and get it out of the way- 'back to school.' Ahhh, I'm never ready for summer to end, and while the kids thoroughly enjoyed their summer, I think they were ready for their routine and friends. So here we are on day 2, and I'm trying to document their lunches, hoping it'll provide me a little inspiration when we're in the throes of winter and packing lunch is not a source of excitement. 

I have to admit, though, photographing food in a stainless lunch box, in poor light, is not something I'm good at. But the food depicted in the images is delish. 

homemade fruit gummies (kind of like jello squares) and grapes; homemade granola bar; snap peas, crackers, salami and homemade hummus. I was on a role Sunday, preparing for our first week back, but it's always amazing how easy it is to prepare this stuff for the week ahead, and saves money and time during the week.    

homemade fruit gummies (kind of like jello squares) and grapes; homemade granola bar; snap peas, crackers, salami and homemade hummus. I was on a role Sunday, preparing for our first week back, but it's always amazing how easy it is to prepare this stuff for the week ahead, and saves money and time during the week.  

 

More gummies and grapes and homemade granola bars (see, you've got healthy snacks for the week!); carrot sticks and snap peas (and hummus, but it's not pictured); and leftover sriracha salmon and jasmine rice (mix sriracha and mayo to desired spice and spread over salmon, so easy!). The kids enjoy a lot of leftovers throughout the year, I'm happy they haven't complained about it yet! 

More gummies and grapes and homemade granola bars (see, you've got healthy snacks for the week!); carrot sticks and snap peas (and hummus, but it's not pictured); and leftover sriracha salmon and jasmine rice (mix sriracha and mayo to desired spice and spread over salmon, so easy!). The kids enjoy a lot of leftovers throughout the year, I'm happy they haven't complained about it yet! 

So there you have it, our first two days back at school lunches. I'm hoping to gather a variety of images as the year progresses; the PlanetBox does make the packing much easier and the kids eat a lot more, rather than just one bag of crackers!  

I hope your settling back into your routines well- here's to a happy school year!  

Nachos

It's a little tricky attempting to replace cheese, as most contain yeast and that's one of the allergens we're dealing with. Surprisingly, we've found great ways to improvise- whether it's avoiding it completely or being creative when you really want something creamy and cheeselike. I made nachos for the kids, using plain dairy-free cream cheese (Daiya brand). I mixed it with salsa until I liked the consistency of it. We then layered the chips just like you would regular nachos, using black beans, black olives and cheese sauce. The fridge was a little bare, but you could add more tasty toppings if they're around, such as shredded meat, avocados, cilantro, jalapeños, etc. Once we had the nachos layered with toppings, we baked it at 350 for about 10 minutes, until the cream sauce started melting. The kids loved this quick and easy lunch, and came back for seconds and thirds. 

 

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Allergy-Friendly Junk Food

We recently made a trip to Anchorage (a one-hour flight from home) for doctor's appointments. As usual, our first stop was the health food store. I was actually surprised how similar the prices were compared to home, some things were even more expensive. Often Island life is not economical, so I thought things would be noticeably less. It reminded me how accessible allergy-friendly food has become in the big box grocery stores. Just a few years ago, soy and rice milk were the only dairy-free options, and yogurt and lunch meat were off-island treats, found at a specialty store. As people become more aware of what they eat, it seems healthy, allergy-friendly options become more readily available. 

Preparing to check-out, I had to laugh at myself. A pile of junk food sat on the belt, masked by the idea that I was in a health food store and it was allergy-friendly. While a few things were actually healthy, most of it was processed with poor ingredients, so I thought it'd be fun to share. On another note, we found the Chao cheese slices pictured below, which I thought tasted great. Edible dairy-free cheese options are few and far between! 

 

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Canned Coconut Milk

This past winter, I discovered a new canned coconut milk, Golden Star, at our local grocery store, Safeway. Surprisingly, there's two ingredients- coconut milk & water. Often coconut milk has added ingredients, whether it's guar or xanthan gum, or something you can't pronounce. I've often bought Thai Kitchen's Organic Coconut Milk, but Safeway no longer carries it, & Amazon usually won't ship it to Alaska. Plus, it actually has guar gum in it, too.  

This particular milk was exciting to find because of the ingredients, but when I made my first batch of coconut whipped cream- WOW! It was the best we'd ever had, I thought maybe I had just left the cans in the fridge for the perfect amount of time. Or somehow blended it just right. But each subsequent time I've used these, they've surpassed any other canned coconut milk we've tried. There's also never any liquid in the cans, each time I've opened one, straight from the shelf, at room temperature.  

& a recipe- 

Coconut Whipped Cream 

1 can coconut milk

1/2 teaspoon of vanilla

teaspoon of sugar  

1. Place the can of coconut milk in the fridge for 24 hours (or freezer for a couple hours). 

2. Scoop out the cold canned coconut milk into a mixer bowl. Start on low speed, increasing speed as the milk softens. 

3. Beat on high, slowly adding in vanilla & sugar (these can be omitted, if you don't want the flavor or need corn-free). 

4. Continue beating until the milk has reached the consistency of whipped cream. Place in refrigerator until you need it. We've found leaving the finished product in the fridge overnight actually makes it even better!  

Berry Scones

I prefer scones that are moist and flakey, almost like a rich biscuit, full of berries. We experimented a few mornings ago & we're really happy with how they turned out. It's been a summer full of berries, so we're enjoying all different ways of eating them! 

Berry Scones (dairy-free, vegan) 

1-3/4 cup flour

1 Tablespoon + 1 teaspoon baking powder

1/4 cup sugar

1/8 teaspoon salt

5 Tablespoons shortening

3/4 cup dairy-free buttermilk  

1/2 cup berries*

1 egg (omit for vegan option) 

1 Tablespoon dairy-free milk

 

1. Preheat the oven to 400 degrees.

2. Prepare dairy-free buttermilk by pouring 3/4 milk into a measuring cup & adding 1 Tablespoon of apple cider vinegar. Let sit while you prepare scones.  

3. Mix together flour, baking powder, sugar and salt.  

4. Cut in the shortening, blending lightly. Don't over mix! 

5. Add berries, mix just enough to blend it all together. 

6. Break into 8 equal pieces, or shape into triangles if you prepare the classic scone shape. Brush with the egg and milk mixture, unless you're wanting a vegan option or have an egg allergy.   

7. Bake at 400 degrees for 10-15 minutes.  

*other ideas, instead of berries: raisins, currants, chocolate chips, dried fruit, shredded or flaked coconut, chopped nuts, citrus zest

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Quick & Delicious Salad Dressing

I came across this dressing recipe recently & it was too easy to modify. We've been making it regularly and using it as salad dressing and a dipping sauce. Everyone in the house loves it!

1/4 cup mayo or veganaise (we've been using Just Mayo) 

2 Tablespoon Dijon mustard  

1/2 teaspoon sugar  

salt & pepper to taste  

1 Tablespoon apple cider vinegar

 

1. Mix together all ingredients except vinegar. 

2. Add vinegar & mix well. It should be the same consistency as ranch dressing. I like to make it in a small mason jar, then I pop the lid on there & shake it briefly. 

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Salmon

I'm really fascinated by the idea that different species of salmon may have different proteins. When allergy testing is done at our allergist's clinic, it is not a specific type of salmon. At least they're not aware of what kind of salmon they're testing for, or if it's a mixture of species. When talking to the allergist, we asked if we could try other species with Ry, as he'd only ever had red salmon. Salmon fishing is at the heart of our community, so being able to fill the freezer is a huge perk to living here. 

He gave us the go-ahead.

It was a couple summers ago now that we tried silver salmon, with success, and last summer we tried king salmon, again with success. It's fascinating how different species can affect you in different ways; we've pondered the idea that it must be what the salmon are eating. I'd love to find out more about it, perhaps it's similar to the duck egg vs. chicken egg. Honestly, we aren't even sure if he'd react to red salmon if he was exposed to it. 

Have you had any experience with this?

Just a reminder, I'm not a medical professional, so if you are considering trying a different species of salmon, please discuss this with your medical provider prior to doing so.

Our Favorite Pancakes

Since we've brought duck eggs into our lives, things have been admittedly easier. I was hesitant to experiment with them. Our allergist advised us against it, but from talking to others who have tried them, as well as reading online, I decided it seemed promising. & it was.

The proteins in chicken eggs and duck eggs differ from one another, so while you may react to one, you may or may not react to the other. If it is something you're interested in, it's important to discuss it with your medical provider, as I'm not a doctor and have no advise to offer others in regards to it. 

This particular pancake recipe is a favorite. With the egg and buttermilk, these are moist, fluffy and full of flavor. You may also omit the egg for a vegan option, or replace the milk with orange juice or water. We've done both (& used plain dairy-free milk instead of df buttermilk); & cinnamon! That's another favorite addition, besides berries, of course!

Pancakes

2 cups flour

1 tablespoon baking powder

2 tablespoons sugar

3/4 teaspoon salt

1/2 teaspoon vanilla

1 duck egg

1/4 cup palm shortening or coconut oil 

1-3/4 dairy-free buttermilk (2 teaspoons apple cider vinegar or lemon juice added to milk, then let sit for 5-minutes)

 

1. Add vinegar or lemon juice to dairy-free milk (we prefer cashew milk). Let sit.

2. Mix together flour, baking powder, sugar and salt.

3. Add palm shortening to dry ingredients, mixing with hands to thoroughly spread. Coconut oil also works.

4. When the buttermilk is ready (it sort of curdles), add that, the vanilla and egg to the dry ingredients.

5. Heat skillet. Add pancakes in whatever size you prefer. Cook until it bubbles, then flip. Add berries before flipping, if you prefer.

6. Top with earth balance vegan butter sticks, coconut oil, or palm shortening, & maple syrup, jelly or fruit syrup. 

7. Enjoy!

* note: these can be made nut-free with alternative dairy-free milks; they can be corn-free with homemade baking powder

Lemon Meringue Pie (Gluten-Free, Dairy-Free)

When birthdays or holidays roll around, so does one request, lemon meringue pie. My oldest has decided he's not much for cakes, cupcakes occasionally, but the all-time favorite, lemon meringue pie. I can't argue with that, it's one of my favorites, too. We make it with duck eggs & cashew milk; they both add an unmatched creaminess & richness to this family favorite. 

This particular recipe is modified from a few different ones I've used- the one from the cornstarch box & others found via Google. It's a classic, with an allergy-friendly twist, & usually some extra lemon juice. We prefer it tart!

Lemon Meringue Pie

1 cup sugar

5 T cornstarch

1/4 t salt

1-1/2 cup cashew milk (or 'safe' dairy-free option) 

2 lemons, juiced & zested

2 T Palm shortening

4 duck egg yolks, beaten

1 baked pie crust (we use Bob's Red Mill 1:1 gluten free flour blend)

4 egg whites

6 T sugar

1. Preheat oven to 350 degrees. 

2. Filling: whisk together sugar, cornstarch & salt.  

3. Stir in milk, lemon juice & lemon zest. Stir frequently until boiling. 

4. Stir in shortening.  

5. Whisk half cup of hot mixture into egg yolks, then add back into filling & bring to a boil.  

6. Pour filling into a cooled pie shell. 

7. Meringue: beat duck egg whites on high, until foamy. Gradually add sugar until stiff peaks form. Spread meringue over the pie filling, sealing all edges.  

8. Bake for 10 minutes, until golden brown. 

Enjoy!  

Duck Eggs vs. Chicken Eggs

For awhile now, Ry has been eating duck eggs, while allergic to chicken eggs. The proteins between the two types of eggs differ, & while you may react to one, you may not react to the other. It is something you may want to discuss with your medical provider. 

Depending on the size of the egg, I'll sometimes use a duck egg one-for-one for a chicken egg, and sometimes replace two chicken eggs with one duck egg. It depends on what the recipe calls for, as well as how many eggs I'm putting in there.

Baking with duck eggs is a real treat. Baked goods taste better- they're fluffier and richer. As a main dish, I find the flavor to be a bit strong when scrambled or over-easy. However, in quiche or other baked dishes, they're great. 

We have both chickens and ducks as pets, and we get brown eggs from our chickens and green and white eggs from our ducks. The size varies, often the green eggs are similar to chicken egg size, while the white eggs can be quite a bit larger. 

We decided to get ducks when we discovered Ry could eat the eggs. We already had a few chickens, so it made sense to add to our flock. They're really messy, but really entertaining; it's been a lot of fun having them. Plus, the kids love it! 

If you're in a similar position with a chicken allergy, talk to your medical provider to see what he/she thinks. Just a reminder, I'm not a medical professional, so I cannot offer advise as far as trying it or not trying it; see what your doctor says!

Important Message from Kids With Food Allergies Foundation

I came across this today, an important message from Kids With Food Allergies Foundation. Sometimes it can be hard to stand your ground with family, friends, school, parties, etc., but having something like this from a reputable organization, is often helpful. Your child's safety is your priority!


Happy 4th

Happy Holidays, friends! Hope this weekend finds you safe, healthy & happy, among family & friends. I was looking at an old post, from five years ago already, and decided to share those same tips again. Whether you're dealing with one, a few or multiple food allergies, these still apply.

•Keep it simple

•Condiment creativity

•Fruits are treats, too

•BYOB: bring your own bbq

•Replace candy with party poppers