Repenting and progress!!

Here is a recent picture of my little allergy guy.
We still have our ups and downs, but he has made so much progress in the past two years. So has his mommy.
They just built a new Whole Foods by our house in November which has been so wonderful.
Previously the closest one to us was a 20 to 30 minute drive. It made me think back to the first time I ever set foot in a whole foods. Marix was three months old and we had just got his tests back for allergies to dairy, soy and corn. I was nursing him at the time, and Tish told me she bought Tia safe food at Whole Foods. I brought my two smaller children into the store with me. I was already overwhelmed with and still adjusting to having four kids. Now I was facing severe allergies. I walked into the front door, and immediatly was greeted with smells, food, and lables that I had never seen or smelled before. I burst into tears, turned my cart around and drove the 20 minute drive back home. It was a horrible experience. The next week, we got a babysitter to watch the three older boys, and my husband came with the baby and I to Whole foods. He helped me read food labels until we found three foods that would be safe for me to eat. ( I had to go off dairy, soy and corn for the remainder of the time I was nursing him.) So two years later.....

Whole Foods is my favorite store ever because it contains so many safe foods for Marix to eat. The day after the store opened, I was literally no joke frolicking down every single aisle singing, "This is the most wonderful store of the year." I was getting crazy looks, but I didn't care.
Thats
WHat
I
Call
Progress!!
I have also gotten alot better at converting recipies to feed to Marix. I am not yet the veteran that Tish is, but give me a couple of years and I will be kicking hypoallergenic Booty just like her. I have to repent because I have been terrible at posting my recipies on our blog as I learn to make them. I started homeschooling my two older children this past school year and it has taken some adjustment. But I am back to functioning, and will post many more recipies.

The bestest fluffiest dinner rolls you will ever eat.

Marix could eat a billion of these rolls. They are good with soup, turkey, casserolls, or just plain on their own with Nucoa and Jam.

1 cup of warm rice milk
1 cup of warm water
1/3 cup sugar
1/3 cup canola oil
1 TBSP salt
1 TBSP yeast
4 cups approx flour

Mix milk, water, sugar, oil and salt in a large bowl. Stir in the yeast and lett proof for 2 to 3 minutes until foamy. Add flour one cup at a time, mixing well after each addition. Add enough flour to make a slightly sticky but workable dough, but not so much that the dough becomes smooth. We are not making bread here. Let raise in bowl for 45 minutes. Punch dough lightly and knead again lightly. Grease and flour your counter liberally. Roll out the dough till 1/2 inch thick. Cut into 4 inch circles with a circle cutter. Fold roll in half, place fold on the bottom.Baste roll with ricemilk, and melted Nucoa.

Bake at 350 for 15 to 20 minutes or untill golden brown.

Pastry for Double Crust Pie

2 cups all purpose flour
2/3 cup nucoa
6 to 7 tablespoons cold water
1/2 tsp salt

1. Stir together flour and salt. Using a pastry blender (I use a potatoe masher) cut in nucoa till pieces are pea sized.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough with 1 tablespoon of the water at a time till all the dough is moistned. Divide dough in half. Form each half of dough into 2 balls.

3. On a slightly floured surface, use your hands to slightly flaten dough. Roll dough from center with a rolling pin into a 12 inch circle.

4. To transfer the pastry, wrap it around the rolling pin and slowly roll it into the pie pan. Position the pastry to be centered in the pie pan.

5. Trim Pastry even with pie pan.

6. Roll remaining dough into a 12 inch circle. Cut slits into the center od circle to allow the steam to escape. Place remaining pastry on filling and trin the edges 1/2 inch from pie pan. Crimp edges. Bake as directed in individual recipies.

Pastry for single crust pie

1 1/4 cups all purpose flour
1/3 cup nucoa
4 to 5 tablespoons cold water
1/4 tsp salt

1. Stir together flour and salt. Using a pastry blender (I use a potatoe masher) cut in nucoa till pieces are pea sized.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough with 1 tablespoon of the water at a time till all the dough is moistned. form dough into a ball.

3. On a slightly floured surface, use your hands to slightly flaten dough. Roll dough from center with a rolling pin into a 12 inch circle.

4. To transfer the pastry, wrap it around the rolling pin and slowly roll it into the pie pan. Position the pastry to be centered in the pie pan.

5. Trim Pastry to 1/2 inch from edge of pie pan.Do not prick the pastry. Bake as directed in individual recipies.

Apple Pie

This is no comparrison to Tish's Applesauce pie (Which is so yummy I could eat the whole pie myself.)but it is good durring the holidays and is one of my husbands favorites.

1 recipe for Double-Crust pie
6 cups thinly sliced, peeled cooking apples (about 2 and a half pounds.)
1/2 cup white sugar
1/4 cup brown sugar
2 TBSP all purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg (Marix cant have this.)

1. Prepare and roll out pastry for double crust pie. Line a 9 inch pie plate with half of the pastry.

2. In large mixing bowl stir together sugar, flour, cinnamon, and nutmeg (if using.)Add apple slices. Gently toss till coated.

3. Transfer apple mixture to the pastry-lined pie plate. Trim pastry to edge of pie plate. Cut slits on remaining pastry; place on filling and seal.

4. To prevent overbrowning, cover edge of pie with foil. bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more until top is golden. Cool on a wire rack.

Snickerdoodles

A Yummy favorite.

1/2 cup Nucoa
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tarter replacement
Cream of Tartar For 1 tsp: 2 tsp lemon juice or vinegar
(regular C-O-T has corn starch in it.)
1 ener-G egg replacement
1/2 tsp clear vanilla
1 1/2 cups all purpose flour
2 tablespoons sugar
1 tsp ground cinnamon (Marix can't have this, Tia can.)

1. In a medium mixing bowl, beat the nucoa with an electric mixer on high for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tarter. Beat till combined, scraping sides of bowl. Beat in the egg and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. Cover and chill for an hour.
2. Combine the 2 Tbsp sugar and the cinnamon in a small bowl. Shape dough into 1 or 2 inch balls. roll balls in cinnamon-sugar mixture till coated. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes or untill the edges are golden. These are best if you dont over cook.

Yummy oatmeal Raisin Cookies

You would never even guess that these little suckers are hypoallergenic.

3/4 cup Nucoa
1 cup packed brown sugar
1/2 cup white sugar
1 tsp Haines baking powder
1/4 cup baking soda
1/2 tsp cinnamon (Marix can't have this but Tia can)
1 ener-G egg replacement
1tsp white vanilla (I like putting in a little extra)
1 3/4 cup all purpose flour
2 cups rolled oats
1 cup raisins

In a large mixing bowl beat Nucoa with an electric mixer for 30 seconds at high speed. Add brown sugar, white sugar, baking powder, baking soda, and cinnamon (if using.) Beat till combined scraping sides of bowl if necessary. Beat in egg replacement (already mixed up), and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in remaining flour, add oats, stir. Add raisins and mix till well combined.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or till edges are golden.