Last winter when my daughter was first diagnosed with allergies I had no idea what I could eat. My mind was only able to think of things I couldn't eat. I wasn't eating well at all and was also breast feeding, which resulted in a lot of weight loss. I continued to slowly lose weight or at least maintain, even when I ate constantly. Until now.
Awhile back I was perusing the stores in downtown Olympia and found a treasure: Flying Apron's Gluten Free and Vegan Baking Book (http://www.amazon.com/Flying-Aprons-Gluten-free-Vegan-Baking/dp/1570616299). That was the first time I heard of the Flying Apron bakery in Seattle (http://www.flyingapron.com/), which caters to everyone, including people with food allergies. All of their treats are allergy free, vegan, healthy, and truly delicious!
This cookbook has recipes in numerous categories, sweet and savory, breakfast, dinner, and dessert. I have made a number of them and they have all turned out absolutely amazing. My favorites include their Sweet Tahini cookies and the Mexican Chocolate Cake. Whenever I make them for people, even people who can eat wheat, I get recipe requests. Their great flavors and textures, along with the fact that the recipes are all health conscious, make these lasting family favorites. I will definitely make these even when/if allergies are no longer an issue in our family. This cookbook is a staple for me and a must for any food allergic family.
So yes, I have rejoined the ranks of normal Americans and can no longer eat everything in sight. But anything you try from the Flying Apron will leave you very satisfied. It's worth eating a little less in order to feel this fulfilled!
Monday, March 29, 2010
Sunday, March 28, 2010
Potato Pancakes
As Easter approaches, I'm trying to determine what I can eat from our family's favorite Easter brunch food. We usually have German pancakes, also called Dutch babies. Made from milk, eggs, and wheat, they're out of the question. Enter: Kartoffelpuffer, or German potato pancakes.
In high school, I took a trip to Germany to stay with my relatives and practice the language. My family doesn't eat a traditional German diet, but on a visit with a friend I got to try typical food. From a street vendor in Bonn, one thing I never forgot? Kartoffelpuffer. Served with applesauce, a surprisingly delicious combination! A couple years ago I saw a friend's grandma (Oma) make them at her home here in the US. I was lucky enough to try them and was transported right back to that first taste in Bonn. Since then I've been meaning to make them at home.
I've had a recipe for kartoffelpuffer for a long time but was afraid to try it because I've never really fried anything before. Today I decided to give it a try, with a couple modifications to make them allergy free, and found it was simple and delicious! They'll be on the menu frequently, and a treat for Easter that will always be special.
Kartoffelpuffer mit Apfelmus
6 medium russett potatoes, peeled
1 medium onion
1 t salt
about 1/3 c Mochiko sweet rice flour
about 1/2 c applesauce
canola oil
apples
Grate the potatoes and the onion (I used my Kitchen Aid attachment, but a cheese grater works as well). Toss the salt into the mixture and squeeze out the extra liquid. Add enough sweet rice flour to gently coat the potatoes, about 1/3 cup. Stir in enough applesauce to bind the potatoes together to form patties.
Preheat canola oil to coat the bottom of a nonstick pan on medium high heat. Form about 1/3 cup of potatoes into a disk and place in the pan. The oil should bubble moderately when the potatoes are added. Cook until golden brown, turn, and brown the other side. Serve warm with homemade applesauce.
For the applesauce, made ahead of time: Peel and slice apples and place in the crockpot (I use as many apples as I can fit!) with a drizzle of water. Cook until soft. I like to puree mine with a stick blender, leaving a few small chunks. I don't think it needs anything else, but you can add cinnamon, nutmeg, and sugar if you prefer.
I rarely eat German food, but it just so happens I ate beer and brats last night for dinner, German mustard and all. I'm certainly living up to my heritage this weekend. While I miss the bread and cheese, there are some great options available for people with multiple food allergies. Kartoffelpuffer with some delicious homemade applesauce will be a perfect treat for Easter brunch or anytime. Enjoy!
In high school, I took a trip to Germany to stay with my relatives and practice the language. My family doesn't eat a traditional German diet, but on a visit with a friend I got to try typical food. From a street vendor in Bonn, one thing I never forgot? Kartoffelpuffer. Served with applesauce, a surprisingly delicious combination! A couple years ago I saw a friend's grandma (Oma) make them at her home here in the US. I was lucky enough to try them and was transported right back to that first taste in Bonn. Since then I've been meaning to make them at home.
I've had a recipe for kartoffelpuffer for a long time but was afraid to try it because I've never really fried anything before. Today I decided to give it a try, with a couple modifications to make them allergy free, and found it was simple and delicious! They'll be on the menu frequently, and a treat for Easter that will always be special.
Kartoffelpuffer mit Apfelmus
6 medium russett potatoes, peeled
1 medium onion
1 t salt
about 1/3 c Mochiko sweet rice flour
about 1/2 c applesauce
canola oil
apples
Grate the potatoes and the onion (I used my Kitchen Aid attachment, but a cheese grater works as well). Toss the salt into the mixture and squeeze out the extra liquid. Add enough sweet rice flour to gently coat the potatoes, about 1/3 cup. Stir in enough applesauce to bind the potatoes together to form patties.
Preheat canola oil to coat the bottom of a nonstick pan on medium high heat. Form about 1/3 cup of potatoes into a disk and place in the pan. The oil should bubble moderately when the potatoes are added. Cook until golden brown, turn, and brown the other side. Serve warm with homemade applesauce.
For the applesauce, made ahead of time: Peel and slice apples and place in the crockpot (I use as many apples as I can fit!) with a drizzle of water. Cook until soft. I like to puree mine with a stick blender, leaving a few small chunks. I don't think it needs anything else, but you can add cinnamon, nutmeg, and sugar if you prefer.
I rarely eat German food, but it just so happens I ate beer and brats last night for dinner, German mustard and all. I'm certainly living up to my heritage this weekend. While I miss the bread and cheese, there are some great options available for people with multiple food allergies. Kartoffelpuffer with some delicious homemade applesauce will be a perfect treat for Easter brunch or anytime. Enjoy!
Thursday, March 18, 2010
An Irish Feast
Yesterday was St. Patrick's Day. Not only did we remember to wear green, but we made a whole allergy-free Irish feast. Corned beef in the crockpot with potatoes, carrots, parsnips, and half an onion for flavor. I cook the cabbage on the stove, using some stew liquid in the bottom of the pan to steam the cabbage until the crunch is gone, but there's still a bite to the texture.
I even, for the first time (and I don't know why this was the first time), made bread! I made an Irish soda bread using allergy-free substitutions. I think it turned out just like it should have: dense and delicious. If only I could have slathered it with butter, but it's great with the meat and veggies or with some homemade jam.
Traditional Irish Soda Bread
2 cups oat flour
2 cups barley flour (Note: Barley is wheat free, but not gluten free.)
1 t salt
1 t baking soda
1+ c rice milk
2 T cider vinegar
Mix dry ingredients in a bowl. Make a well in the middle and stir in the rice milk and vinegar. Stir until just combined. The dough should be sticky and the flour should be all mixed in (I needed slightly over a cup). On a lightly floured surface, knead the dough until you can form a slightly flattened ball. Do not overmix/knead or this already dense bread will also be tough. Place the disk on a baking sheet and cut a 1" deep X across the top. Bake in a 425-degree oven for about 30 minutes, until slightly brown on top and sounds hollow when tapped on the bottom.
I even, for the first time (and I don't know why this was the first time), made bread! I made an Irish soda bread using allergy-free substitutions. I think it turned out just like it should have: dense and delicious. If only I could have slathered it with butter, but it's great with the meat and veggies or with some homemade jam.
Traditional Irish Soda Bread
2 cups oat flour
2 cups barley flour (Note: Barley is wheat free, but not gluten free.)
1 t salt
1 t baking soda
1+ c rice milk
2 T cider vinegar
Mix dry ingredients in a bowl. Make a well in the middle and stir in the rice milk and vinegar. Stir until just combined. The dough should be sticky and the flour should be all mixed in (I needed slightly over a cup). On a lightly floured surface, knead the dough until you can form a slightly flattened ball. Do not overmix/knead or this already dense bread will also be tough. Place the disk on a baking sheet and cut a 1" deep X across the top. Bake in a 425-degree oven for about 30 minutes, until slightly brown on top and sounds hollow when tapped on the bottom.
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