Yummy blueberry rice pudding!!

My friend made this pudding, and I tweaked it to make it safe for MARIX. Here's the recipe if you want to try a little bit of heaven (that is if you are in to the rice pudding thing.) 1 quart milk (I use ricemilk. Tia can have soy milk now, and would work well with that too.) 1/2 cup uncooked rice (use regular white rice, not minute or instant. I've tried brown. NOT good.) 1/3 cup sugar 1 teaspoon vanilla 1 teaspoon lemon juice dash of salt 3/4 cup fresh blueberries 1/2 cup rice milk (or soy milk) to use later mix together in a glass baking dish and bake at 275 degrees for two hours, stirring occasionally. After two hours add the extra 1/2 cup rice milk.(hopefully some day I could add soymilk to give it a contrast to the 1 quart ricemilk) and bake for an additional half hour without stirring. Sprinkle with cinnamon and serve hot or cold. Stays good in the fridge for a week or so, if it lasts that long....

Carrot Cake

Dry ingredients
2 cups flour
2 cups sugar
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
Mix above ingredients in a large mixing bowl.

1/2 cup applesauce
2 ener-g egg replacers
1 1/2 cup canola oil
3 cups finley chopped carrots

Put in blender 1 egg replacer, 1/2 cup oil and 1 cup carrots. Add another egg replacement mixture, 1/2 cup oil. and 1 cup carrots. Repeat this step by adding the 1/2 cup apple sauce, 1/2 cup oil, and 1 cup carrots. Blend until smooth Add blended mixture to dry ingredients and mix with an electric mixture until smooth. Pour into greased bundt pan, bake at 350 for 45-50 minutes or until toothpick comes out clean. Frost when completly cooled with frosting.

Frosting recipe:
1 cup cornstarch free powdered sugar
1/2 tsp clear vanilla
1 tbsp vanilla ricemilk
2 tbsp nucoa margarine softened

In a mixing bowl combine powdered sugar, vanilla, ricemilk and nucoa.
Stir in additional ricemilk 1 tsp at a time untill it reached drizzling consistency.

Blueberry cobbler Ala Mistake

I am pretty picky about my cobbler. I like it not too crusty, not too flakey, so I combined and tweeked about four recipies to create this little ditty.

Ingredients

2-1/2cups blueberries (I usually use frozen because thats what I have on hand)
1-1/2 cups flour
1 cup packed brown sugar
1 cup white sugar
2 tsp haines baking powder
1 tsp salt
2 ener-g egg replacements (to replace two eggs)
1 cup oats
1/2 cup nucoa margarine
1/2 cup vanilla rice milk

Place blueberries in the bottom of a 9x13 pan.
MIx together flour, sugars, baking powder, salt, oats, and mixed up egg replacements untill crumbly. Spread evenly on top of blueberries.
Mix together melted nucoa and vanilla rice milk and dribble over top. Bake at 350 untill lightly browned. About 15-20 minutes.

Banana Smoothie

Ingredients

~4 unpacked scoops vanilla Elecare
~4 fl ounces vanilla flavored rice milk
~1 tablespoon apple juice
~1 tablespoon grape juice
~1/2 cup frozen bluebarries
~1/2 cup frozen medium banana, peeled and sliced.

Directions

Pour ricemilk and elecare into blender, and blend till frothy.
Add juices, berries and bananas. Mix untill smooth.
Serve immediatly.

This is a fun way to get Marix his protein. He also feels like his big beithers drinking a smoothie. THis makes nine ounces, so I usually freeze some in small tupperware containers. He loves to eat it like icecream.

Don't be scared by the elecare. This smoothie is so yummy. I like to eat it too.

Soybean butter cups

• 1 cube melted nucoa margarine
• 1 cup soybean butter
• 1 tsp vanilla
• 1 lb powdered sugar

Mix and put in bottom of a pan.

Melt 12 ounce package of vegan chocolate chips (Enjoy Life brand). Pour over soybean butter mixture. Let cool in refrigerator.

Muddy Buddies

Wait! Muddy Buddies have peanut butter!?! What are you doing???! Tia recently passed a soy trial. That means she can have soy! She's not a fan of anything soy so far, except blueberry soy yogurt. So, we are sticking with rice milk for now. I went to the store and bought soynut butter. It's nut free, even though it has "nut" in the name. That makes me way too uncomfortable, so at our house, it's called "soybean butter".

Once we had a nut butter substitute, I made Tia my favorite treats. First was muddy buddies. Mmmmmm. It makes me want to take a road trip! The recipe is the same as printed on the side of the rice chex box, and on their website. Here it is:
Soybean butter:

Oreo cookies

My sister used to make these for us and we loved them! I halved the original recipe and had to substitute the cream cheese frosting, but they turned out great!

Ingredients:
1 chocolate cake mix
2 egg substitutions
3/4 cup shortening
Mix well. Roll into small balls and drop onto ungreased cookie sheet. Bake at 350 for 9 minutes only. Cool on brown paper bag.
I used a simple powdered sugar icing to turn them into Oreos. Yum!

Czechoslovakian cookies

These are so good! And a perfect example of how you can tweak most your recipes to make it allergy safe.

• 1/2 lb of Nucoa margarine
• 1 cup sugar

Cream together. Then add:

• 2 egg yolks (this is done by making up the EnerG egg replacer for 2 egg yolks, instead of 2 full eggs. The instructions are on the side of the box.)
• 1/2 tsp salt
• 1 tsp vanilla
• 2 cups of flour

Press half of the dough into a greased pie dish. Add a layer of your favorite jam. To make it safe for Tia, I use homemade pear jam or apple butter. For the ones I made for me, I used homemade boysenberry jam. Mmmmm! Then press the other half of the dough and lay it on top, piecing it together if needed. Bake at 325 for one hour or until done.

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.

Sugar Cookies

I make Tia sugar cookies quite often, between class parties, church parties, cookies for Santa, etc. These are my favorite among all the recipes I've tried.

• 1 cup Nucoa margarine
• 2 cups sugar
• 2 EnerG egg replacer eggs
• 4 TBS rice milk
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp Hain baking powder
• 4 cups flour

Soften the Nucoa slightly and cream with the sugar. Mix the EnerG eggs in a separate bowl, and add to mixture. Add remaining ingredients, except the flour and mix. Add the flour a half a cup at a time. Add as much flour as you can, until the mixture is almost too floury to use. Roll out and cut into shapes. Bake on an ungreased pan at 375 degrees until the cookies barely start to turn brown on top. If cooked any longer the cookies will be too crunchy.

Cinnamon rolls

My Mom's recipe for cinnamon rolls. So, so good!

Ingredients:

• 1 cup sugar
• 1/2 cup Nucoa margarine
• 2 EnerG egg replacer "eggs"
• 2 cups scalded rice milk
• 2 tsp salt
• 1 cup instant potato flakes
• 5 1/2 cups flour
• 3/4 cup warm water
• 3 yeast cakes
• 1 TBS sugar

Instructions:

Combine 3/4 cup warm water, yeast, and 1 TBS sugar. (The recipe calls for yeast cakes. I had to google the equivalent, since I don't have yeast cakes. Each cake is worth 2 1/4 tsp of yeast. So the total amount of yeast is 6 3/4 tsp of yeast.)

Let the yeast mixture double in size.

In the meantime, scald the rice milk. Add the Nucoa margarine to the scalded milk to cool it down.

Put the EnerG "eggs" into a separate bowl and beat with a mixer, until it's fluffy. Add it to the milk and margarine mixture. Add the yeast, potato flakes, sugar, and salt.

Slowly add the flour a cup at a time until the dough becomes sticky, but almost workable. I added 4 1/2 cups of flour.

Place saran wrap over the dough, then allow the dough to double. Punch it down two times.

Roll out the dough with more flour. Layer the rolled out dough with melted Nucoa margarine, sugar, and cinnamon. Roll into a tube, then cut it into rolls with a string of thread.

Bake at 375 until just brown.

Mmmmmmmm!

Pumpkin Pie

Ingredients

• one 15 oz can of pumpkin
• 1 cup rice milk
• 3/4 cup brown sugar
• 4 TBS potato starch
• 1 TBS molasses
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp each ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp allspice or cloves

Instructions

Preheat oven to 350 degrees.

Prepare a pie crust. (Such as the one on the applesauce pie recipe)

Blend ingredients in a blender until smooth. Pour the filling into the pie crust and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate before serving.

Original recipe

Apple Bars

This recipe is from the allergy blog, The Food Allergy Mama

DAIRY, EGG AND NUT FREE APPLE CINNAMON CRUNCH BARS

CRUST

2 c. unbleached all purpose flour

1/2 c. granulated sugar

1/2 c. quick cooking oats (PLUS 1 c. ADDITIONAL OATS TO ADD FOR TOPPING LATER)

1/2 tsp. baking powder

1/4 tsp. salt

1 c. dairy free margarine (I use unsalted Fleischman’s), cut into small cubes

2 T. water

APPLE FILLING

4 c. peeled and thinly sliced apples (I use any variety I have on hand, but love a mixture of different varieties like Braeburn, Cortland, Gala and Granny Smith.

1/4 c. unbleached all purpose flour

3/4 c. brown sugar (light)

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tsp. vanilla

Preheat oven to 350 degrees and spray a 13 x 9 glass baking dish with dairy free baking spray, set aside.

In a medium bowl, combine flour, 1/2 c. sugar, 1/2 c. oats, baking powder and salt with a wire whisk. Add cubes of dairy free margarine and cut in with a pastry cutter or two knives. Once mixture is the size of peas (some bigger chunks are fine too) add the water and stir with a rubber spatula until incorporated. Press half of mixture into prepared baking pan using the back of a measuring cup or spoon, or use your hands but slightly wet them to make this process easier. Set aside. Add an additional 1 c. oats to the remaining flour mixture in the bowl and mix thoroughly using a rubber spatula.

In a medium bowl, combine apples, flour, brown sugar, cinnamon, nutmeg and vanilla. Pour apple mixture over the prepared crust in baking dish. Sprinkle remaining flour/oat mixture over the apples and bake about 45 minutes or until top is lightly golden brown. Cool and cut into squares.

Chocolate Pudding

I have never made pudding from scratch, but wanted to try a safe version for Tia. It was easy and Aaron and Tia said it was really good. I didn't try it, because I really don't like chocolate pudding.

Ingredients:

• 1/4 cup potato starch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3 cups rice milk
• 6 Enjoy Life chocolate chips
• 1 teaspoon pure vanilla extract

Directions:

1. Combine the potato starch, sugar and salt in the top of a double boiler. Slowly whisk in the rice milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

Recipe from Smitten Kitchen

Mock Krispy Treats

Ingredients:

• 3 cup rice cereal
• 1 cup Lundberg's organic brown rice syrup

Directions:

Boil syrup. Stir, remove from heat and add cereal. Form into pyrex dish and let cool before cutting.

Sticky, but a good substitute for Rice Krispy treats.

Applesauce Pie

One of my Mom's creations. Yum!

Crust

Ingredients:

• 2 cup flour
• 2/3 cup shortening (or nucoa margarine)
• sprinkle of salt

Directions:

Smooth with fork. Add TBS of water until all is moist. Roll out with a little more than half for the bottom.

Filling

Ingredients:

• 1 quart bottle of applesauce
• 1 cup sugar
• 1 1/2 TBS cinnamon
• 2 shakes cloves
• 2 shakes allspice
• 5 or 6 TBS of flour individually sprinkled and stirred in.

Bake at 425 for 25 minutes or until crust is brown.