Zucchini Bread

Ingredients:

• 1 cup shredded raw zucchini (1-2 zucchini)
• 1/2 cup peeled and grated raw apple (about 1 large apple)
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp clear vanilla extract
• 1/2 cup canola oil
• 1 cup sugar
• 2 Ener-G egg replacer eggs

Directions:

Preheat oven to 350 degrees. Grease a 9 x 5 x3 loaf pan (if using a nonstick spray, read the ingredients to be sure it's safe.) Set aside.

Grate the zucchini, using a medium grater, then peel and grate the apple. (I use a food processor for both.) Set aside.

Beat the oil, sugar, and Ener-G eggs until well blended. Beat in the grated zucchini and apple. Add in the flour mixture, beating just until combined. Scrape the batter in to the pan and bake until the bread has risen and a toothpick inserted in the center comes out c lean, about 50 minutes.

Before Tia was okay with spices, we replaced the cinnamon and nutmeg with a little brown sugar.

Be prepared for the best zucchini bread you've ever eaten!

Original recipe from www.joyofbaking.com

Crepes

Ingredients:

• 1 cup flour
• 2 Ener-G egg replacer eggs
• 1/2 cup rice milk
• 1/2 cup water
• 1/4 tsp salt
• 2 TBS melted Nucoa margarine

Directions:

In a large mixing bowl, whisk together the flour and the egg replacer. Gradually add in the rice milk and the water, stirring to combine. Add the salt and melted Nucoa. Beat until smooth.

Heat a lightly canola oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot, with melted Nucoa and sprinkled sugar.

Original recipe from allrecipes.com.

Vegan sponge cake

Ingredients:

• 2 cups flour
• 3 tsp Hain baking powder
• substitution for 1 egg (see substitution page)
• 1 cup sugar
• 1/4 cup plus 2 TBS canola oil
• 1 1/3 cup water

Directions:

Blend until dry ingredients are moistened. Add water and mix well. Pour into greased 9" pan. Bake at 375 degrees for 30 minutes.

Not my favorite recipe, but it's my stand-by for an egg free white cake. I'm looking for a new one and might try this one from the blog Shmooed Food. She also uses her fluffy white cupcake recipe to make homemade twinkies. I may just have to try those.

Banana Bread

Ingredients:

• 1 1/2 cups flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup canola oil
• 2 pureed bananas
• egg substitution for 2 eggs (see substitution page)

Bake at 350 degrees for 55 minutes

Pancakes or Waffles

Ingredients

• 1 cup flour
• 2 tsp Hain baking powder
• 1/4 tsp salt
• 1 TBS sugar
• 1 TBS canola oil
• (as egg substitute) 1 tsp Hain baking powder, 1 TBS vinegar, 1 TBS water
• 1 cup rice milk

Combine ingredients. Mix well. Serve with pure maple syrup (others have corn syrup).

Another pancake recipe:

Ingredients:

• 1 cup flour
• 1/2 tsp soda
• 1/2 tsp salt
• 1 cup rice milk
• 1 egg replacer

Granola

This recipe is great, since there aren't many store bought granolas that are nut-free.

Ingredients

• 4 cups oats
• 1/2 tsp salt
• 3 TBS water
• 3/4 cup honey
• 3 TBS canola oil

Combine all ingredients. Bake on cookie sheet at 25o degrees for 30 minutes.

Tia's pizza

Created for Tia by her Grandma.

Breadsticks dough

• 1 cup warm water
• 1 TBS yeast
• 1 TBS sugar

Mix together in a bowl and let raise a little. Then add:

• 1/4 cup canola oil
• 1 tsp salt

Gradually add:

• 3 cups flour

Place on pizza pan.

Sauce:

Remember, if the recipe is made up, I don't have exact measurements. :)

In a frying pan whisk together:

• About 1 TBS melted Nucoa margarine
• About 3 TBS flour

Add rice milk, whisking until it forms a white sauce/gravy. Add salt and pepper. Put the sauce on the pizza crust.

Top with bacon and olives.

Bake at 350 degrees for 12 minutes.

Biscuits

Family favorite recipes are easily adapted to make them allergy friendly.

Biscuits aka Bear Biscuits

Ingredients

• 2 cups flour
• 4 tsp Hain baking powder (corn-free) (see products section)
• 3 TBS sugar
• 1/2 tsp salt
• 1/2 tsp cream of tarter or soda
• 1/2 cup Nucoa margarine
• 3/4 cup rice milk

Directions

Combine dry ingredients. Cut in margarine. Add in rice milk until just wet. Press on to counter. Cut out into cute cookie shapes. We like bears. Use ungreased cookie sheet. Bake at 475 degrees for 10 minutes.

Potato soup

Potato Soup

Ingredients:

• 1/4 cup Nucoa margarine
• 1 quart vegetable broth (Whole Foods brand, see picture)
• 3 large potatoes, diced
• rice milk
• potato starch
• salt and pepper

Directions:

Put vegetable broth, margarine, and potatoes in a large pot. Boil until potatoes are soft. Mash potatoes with a potato masher. Put a 3 or 4 heaping tablespoons of potato starch in a separate container and mix with 3/4 cup or so of rice milk. Turn the heat off of the soup, and add the milk and starch mixture very slowly, stirring as you go, until the soup is the thickness you want it. Flavor with salt and pepper. Serve with add-ins such as peas, ham, steamed cauliflower and broccoli.

*Sorry about not having exact measurements. If it's a recipe I've really had to adapt, I usually just dump and pour without measuring ahead of time. :)

*I usually double the recipe, because this makes good leftovers. Mmmmm.

Homemade Flour Tortillas

Ingredients:
•2 cups flour
•1/4 cup Nucoa margarine cold
•1/2 teaspoon salt
•1/2 teaspoon Hanes baking powder
•1 cup warm water
•Canola oil for frying
Preparation:
With a pastry blender or back of fork, blend flour, baking power, salt and Nucoa Margarine, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Add additional warm water as neccesary. Knead for 5 minutes. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a griddle over medium heat.
Roll each ball of dough out into a round shape, approx. 1/8 inch thick.

Place each raw tortilla on the hot griddle or pan for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Flip the tortilla over and cook on the other side for about a minute. Cook it until it is no longer doughy. Remove from the griddle or pan and place onto a plate covered by a towel. Use the edges of the towel to pull over the tortillas as you cook them, to keep them warm.

Homemade Diaper Rash Cream

This stuff works like a dream.
It is very messy to make, but I love that I know what is in it and it is free of smellies and colors.
My friend Tory taught me how to make this recipe
*If you are a cloth diaper user, this is a good cream to use because it is more water soluble, and comes off in the hot water rinse. As a precaution though, I do use a paper liner in my diapers when I use rash cream.

Ingredients

-1 pound of Zinc Oxide Ointment USP (you can ask the pharmacist for this as they usually have it behind their counter, or they will order it for you)

-1 pound of Aquaphor ointment (the original kind without added scents or colors)
I have included a picture so that you buy the right kind. (Aquaphor has many varietied of their creams now.)


*********This is the Messy part********

With a rubber spatula, scoop out both ointments and put the mixtures in a large plactic bowl. Using a hand mixer, whip the creams together for about 5 to seven minutes, scraping the sides often.
When the creams are mixed together and are fluffy, fill the two tubs that the ointments came in with your newly made diaper cream.
You will need to soak the spatula, beaters, and bowl in very HOT and soapy water for a few minutes. It usually takes me a few washes to get the residue off.

Soy Free Laundry Soap

Marix was reacting to every laundry soap I tried, so with the help of his dietitian (go figure) I began making his laundry soap.


Water

1 bar grated Fels Naptha soap

5 gallon bucket

1 cup washing soda (Arm and Hammer you have to use washing soda not baking soda)

1 cup 20 Mule Team Borax

4 1/2 gallons water


Put grated Fels Naptha in saucepan and cover with water. Heat on low until dissolved. Fill bucket with hot water and add soap. Stir to combine. Add 1 cup washing soda and 1 cup borax and mix well. As it cools, it will thicken. If mixture becomes too thick, add hot water to thin it to desired consistency. May be used immediately. Mix well before each use. Use 1/2(normal) to 1 cup per load (heavy). Cost per load .04.

Sweet Potatoe Biscuts

Ingredients

1 C mashed, cooked sweet potato
1/4 c sugar
1 1/2 tsp Ener G egg replacer mixed with 2 Tbsp warm water
1 tbsp Nucoa margarine melted
1 c vanilla rice milk
3 c self rising flour
1 tsp Hanes baking powder
1/2 c Nucoa Margerine


Method
Combine mashed sweet potato, sugar, egg replacer and water, and the 1 Tbsp melted Nucoa in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set aside. Stir together self rising flour and baking powder in a large mixing bowl. Cut in the 1/2 cup of Nucoa until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet potato mixture and stir just until combine. Turn out onto a well floured surface. Knead gently for 10-13 strokes. Roll or pat dough to 1/2 inch thickness. Cut with floured 2-1/2" biscuit cutter ( I just use a drinking glass ). Re-roll as necessary. Place biscuits 1" apart on a large baking sheet. Bake in a 400 degree oven for 15-20 minutes, or until biscuits are lightly browned. Makes 16-18 biscuits

Homemade Bread

This is my Mom's yummy family recipe for bread.
It is my all time favorite.
I have altered it so that I can feed it to Marix.
It makes 5 loaves of bread, so you can freeze some of them, or just cut the recipe in half.

Ingredients

-5 cups water
-1/2 cup sugar
-2 Tbsp yeast
*Mix these together and let rise until it doubles in size.

-2/3 cup canola oil
-1 Tbsp salt
-12 cups flour ( I like to use half Red Mill White flour, and half Red Mill White Wheat Flour)

*Add remaining ingredients to the yeast mixture.
The flour will need to be added one cup at a time. You know you have added enough flour when the dough leaves the sides of the mixer.

*Knead bread in a kitchenaid mixer for 8 minutes at speed 2.

*Let the dough raise in mixer for 45 minutes.

*Divide and shape dough into five equal portions and place into bread pans rubbed with canola oil (rub all sides and bottom so the bread will not stick.)

*Let the bread raise in the pans for 45 minutes or untill it rises two inches above the pans.

*Bake at 350 degrees for 20 minutes and the bread is golden brown.

Serve warm with Nucoa margerine.

Ice Cream

Homemade Vanilla Ice Cream

Ingredients:

• 2 1/2 cups rice milk
• 1/2 cup sugar
• a pinch of salt
• 3 TBS potato starch
• vanilla extract clear

Directions:

Pour 2 of the cups of rice milk into a pot and put over medium heat. Blend in the sugar and the salt. Heat gently until the mixture is steaming lightly.

In another bowl, mix the last 1/2 cup of rice milk and potato starch. Whisk until there are no lumps. Add this mixture to the sweetened milk, whisking frequently and heat until the mixture is almost boiling. Reduce heat and simmer for 5 minutes, whisking mixture as it thickens. Add the vanilla extract after the mix gets thick.

Remove thickened milk from heat and allow to cool. (Cool in fridge for several hours.) Once milk mix is cold, pour it into your ice cream maker and freeze according to the instructions.

-Original source unknown

Chocolate cake

Chocolate cake

Ingredients

• 1 1/2 cups flour
• 1/4 cup cocoa
• 1/2 cup sugar
• 1/4 cup canola oil
• 1/4 tsp salt
• 1 cup water
• 1/2 tsp baking soda

Directions

Mix dry and wet ingredients separately, combine, and bake in 8x4 pan at 350 degrees for 30 minutes.

Tiaberry muffins

Amazingly Good Blueberry Muffins
Original source: Vegweb

Ingredients:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder (corn free)
• 1/3 cup canola oil
• 1 Ener-G Egg Replacer egg
• 1/3 cup rice milk
• 1 cup blueberries

Crumb topping

• 1/4 cup sugar
• 1/8 cup flour (over full)
• 2 TBS Nucoa margarine
• 3/4 tsp cinnamon

Directions:

Preheat the oven to 400 degrees F. Grease 12 muffin cups. Combine flour, sugar, salt, and baking powder. Make the Ener-G Egg Replacer egg. Pour the vegetable oil into a 1 cup measuring cup, then add the "egg" and the rice milk to fill the measuring cup. Add to the dry ingredients and mix well. Fold in blueberries, then put the batter into the greased muffin tin.

Crumb topping: Mix sugar, flour, cinnamon, and margarine until any large lumps are worked out. Sprinkle over the batter before baking.

Bake about 25 minutes, until the topping and the tops of the muffins are golden.

Enjoy the best muffins ever!