Passover Inspired Anytime Carrot Coconut Macaroons

ready to eat and to take on the go

This is a good time of year to post my favorite coconut macaroon recipe.  This is my first post from our new home in Houston.  I have a lot of thoughts and things to share about major moves with multiple food allergies, but that's for another post. The macaroon recipe is from the April 2010, Canadian Family magazine.  I love these! They are delicious and have just the right balance of sweetness and flavor, I contribute this to the grated carrots and ginger with maple syrup and apple juice and no added sugar. This recipe is vegan and nut-free (coconut is ok for us) but not necessarily kosher for passover.  This is my go-to recipe for macaroons without eggs.  I froze a dozen, they defrost nicely.  It is tricky shopping for coconut oil without worrying about sesame and tree-nut contamination.  I use Artisana coconut oil, http://www.artisanafoods.com/, but please check the label and determine if it is safe for your family. There is a great article on reading labels for allergy information at: http://www.foxnews.com/health/2012/04/06/consumers-often-ignore-food-allergy-labels/
I am going to make coconut butter with my Thermomix for the next batch and see how these turn out.  But first I have to get a better understanding of the difference between coconut butter and oil. For Thermomix coconut butter instructions, please visit: 
http://www.superkitchenmachine.com/2011/11949/make-coconut-butter-thermomi.html


 What you need:
1 cup  grated raw carrots (one large carrot)
1/4 cup apple juice
1/2 cup coconut oil (I use Artisana brand)
2 cups coconut flakes (I use Let's Do Organic brand, it's unsweetened and contains no sulphites:http://www.edwardandsons.com/ldo_shop_coconut.itml)
2/3 cup whole wheat flour (I suppose you could play around with types of flour according to allergy restrictions)
1/2 tsp salt
1 tsp grated fresh ginger
2 tbsp maple syrup (Oh how I miss buying giant bottles locally from St. Lawrence market on Saturday mornings!)


What to do:
Preheat oven to 350 degrees F
Line cookie sheet with silicone baking mat
Mix all ingredients together in a large bowl
Roll into approximately 24 balls with the help of your children
Transfer to rack to cool, but I skip this part 
I then listen to my toddler scream as he always does when baking: "no oven!" which means he wants to eat them right away


For original recipe, please visit: http://www.canadianfamily.ca/recipe/carrot-coconut-macaroons/

Naturally Yours

blueberry scone with
blueberry/strawberry/kefir
smoothie

If you live in Toronto or just happen to be visiting, stop by Naturally Yours for healthy and nutritious snacks and meals.  The location in the Path is perfect for when you are passing through downtown. I occasionally pick up one of their blueberry scones made with a variety of healthy flours.These scones are free of egg and nuts.  Risk of sesame cross-contamination is very low.  They are very large and not very sweet, perfect for when you are hungry mid afternoon with tea or coffee.  If you have any allergies or dietary concerns, they are open to questions and concerns.  Check out their website and then go there to pick up something to eat: http://www.naturallyyours.ca/

Cat Cora's Crispy Baked Fish Sticks with My Sweet Potato Hash

Fish is certainly not my favorite protein.  I have discovered that it is the skin that I find offensive and not necessarily the actual fish. I am not one for simply prepared, pop-in the oven with some lemon and olive oil, fish eaters.  Like a toddler, I sometimes need to trick myself into liking fish.  Here is one fish dish that passed my taste test.  No egg used in the breading process.  And no bread crumbs (possible egg and sesame). You can use simple cornflakes or even another cereal that sticks on the fish with the buttermilk.  You will love how crispy these fish sticks turn out.  The sweet potato hash is a quick and yummy side dish. Alternatively, serve with baked sweet potato fries and side salad.  


What you need for the fish:
2 tsp olive oil/canola oil
3 cups corn flakes ( I used Whole Foods 365 Organic)
1/2 cup buttermilk
1 tbsp dijon mustard (check if anyone eating has mustard allergy! )
1 tsp garlic powder
1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 pound cod/sole/snapper fillets cut into strips


What to do: 
Preheat oven to 425 degrees.  Coat baking sheet with thin layer of oil


Crush corn flakes in a plastic bag by pressing down with hands or rolling pin.  Place in shallow bowl or plate.


Whisk the buttermilk with the mustard and garlic powder together in shallow bowl or plate


Pour flour into another shallow bowl or plate and add in salt and pepper.


At this point you should have a "breading station" with three bowls/plates:  flour first, then buttermilk mixture and then crushed cornflakes


Rinse off fish and pat dry.  Dredge in flour, then dip in buttermilk mixture and finish by dredging in crushed cornflakes.


Place fish strips on baking sheet leaving some space between each one.  Bake until cooked through and crispy, about 20 minutes


You can make a dip:
3/4 cup dijon mustard
1/4 cup honey
1/2 tsp lemon or lime juice


What you need for the hash:
2 medium sweet potatoes, peeled
2 shallots, chopped
1 packaged baby spinach chopped
hot sauce, optional


What to do: 
Grate the sweet potatoes in food processor fitted with the coarse grating disk


Heat tablespoon of canola oil in skillet over medium-high heat.  Add shallots and cook until brown, 2-3 minutes.  Add in the sweet potatoes and cook, tossing occasionally, until tender, about 8-10 minutes.  Add the spinach and cook until just wilted.  Serve with hot sauce or a tad of maple syrup.

Chocolate Crinkles and Friendship

dip it!

This time of year can cause much anxiety for allergic parents.  So many holiday treats baked with eggs, nuts, dairy, gluten.....  Oh, the mental check-list I go through before taking a cookie off of a holiday tray, especially those without labels or ingredient lists. Once I find something I am comfortable with I still remember to take a tiny, just-in-case, better-be-careful bite.  I think about how our little ones also can experience feeling left out when they can't help themselves like all the others.  Personal experience makes me avoid treats in front of my son that he can't enjoy as well, it adds insult to injury.  I remember feeling so sad when I couldn't eat the dessert being enjoyed by everyone else when I was a child.  I still feel that way sometimes!   


This year, a good friend went out of her way to make an allergy friendly batch of cookies for us.  And she even went over the cocoa powder's ingredient list over the phone ahead of time.  The "may contain traces of eggs" is a source of much confusion.  


I am going to share the magazine recipe she used-and gave me to take home with a big bag of cookies-so that you can make them for your next holiday party.  


If I were hosting a holiday party and serving these cookies, I would put them out with a piece of paper listing all the ingredients and brands used. I would put them out on a separate plate to avoid cross-contamination.  I'd even store some away just in case the ones out for all could be cross-contaminated with allergens in the other foods being served.  And some pre-party conversation usually makes the allergic person/allergic parent that much more comfortable and able to make an informed/safe decision.  If you can find the on-line recipe link, a simple email ahead of time is marvelous!


Lisa, our friend that made these cookies, wasn't too sure that they came out all that well.  Yes, they are soft and have a soft texture, but that is not a bad thing.  Our little guy loved them.  Well, he didn't really like the first one he tried.  But the next day he was asking for them: "More Lisa cookies, please".


Thank you for going out of your way for us!


The recipe comes from the December 2011 Todaysparent.  Check out this recipe and more at: http://www.todaysparent.com/activities/4-delicious-allergy-sensitive-holiday-treats


What you need:
13⁄4 cups granulated sugar
1 cup unsweetened cocoa powder (brands' allergy information varies!)
1 cup unsweetened applesauce
1⁄2 cup canola oil
2 tsp vanilla
21⁄4 cups all-purpose flour
2 tsp baking powder
1⁄4 tsp salt
1 cup icing sugar


What to do:
Using an electric mixer, combine granulated sugar, cocoa powder, applesauce, oil and vanilla until well blended.

In another bowl, whisk flour with baking powder and salt.

Add flour mixture to cocoa mixture in 3 parts, mixing each addition well with an electric mixer for a soft, wet batter.

Cover the bowl with plastic wrap and place in fridge for 2 hours. It must be well chilled to roll, so don’t skip this step!

Preheat oven to 350F. Line 2 baking sheets with parchment paper.

Sift icing sugar into a shallow bowl.

Scoop spoonfuls of dough and roll between your hands to make 11⁄2-in. balls.

Roll them in icing sugar until well coated. The more sugar on the outside, the better the effect. 

Place on the baking sheets about 2 in. apart.

Bake for 10 min — but check at 8. They should be puffed and just set, so they’ll have a soft, brownie-like texture.

Cool completely on a rack. Repeat with remaining dough.

Store in an airtight container for up to 2 days.

Makes 4 dozen.

yummy!

More vegan chocolate inspiration:

http://www.thekitchn.com/thekitchn/vegan/recipe-vegan-chocolate-ginger-orange-cupcakes-110949

http://gracefulfitnessblog.com/2011/12/15/chocolate-ganache-pie/

Thermomix Cranberry Sauce for Turkey Dinners and for Gifting

I like to make turkey dinners. For me, cranberry sauce is a must.  Some people feel the same about mashed potatoes, something I could take or leave but always seem to make since the Thermomix makes it too easy not to.  Today, I decided to share some cranberry sauce with friends. Check out how easy it is to make and gift with the Thermomix.  






What you need:
350 g granulated sugar

thinly peeled skin of 1 large organic orange

450 g fresh or frozen cranberries

220 g water

juice from the orange plus more orange juice to make 150 g total

50 g port (=½TM Measuring Cup) – optional

What to do:

1. Weigh sugar into TM bowl and add the strips of orange peel. Grind 30 seconds/Speed 10. Set aside.

2. Weigh cranberries and water into the Thermomix bowl. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. If using frozen berries, cook 4 minutes longer. .

3. Weigh in the reserved ground sugar and zest, add the orange juice and stir with the TM spatula to mix the sugar into the cranberries. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. .

4. Cook again 4 minutes/Varoma Temperature/Speed 1½/Reverse Blade Direction. If using port, add it after the cooking and stir in gently with the spatula. Pour into sterilised glass jars and put sterilised lids on jars. Tighten. Place jar upside down for 1 minute to sterilize the air in the jars with the hot preserve. Turn right side up, leave to cool completely before labelling with name and date.


Idea and recipe from : http://www.ukthermomix.com/recshow.php?rec_id=91

Vegan Latkes for Hannukah This Year

Great, this year's latkes held together instead of sticking to the skillet and then falling apart. The intact latkes are in the oven keeping warm until dinner. Was it the recipe or luck this time?  I think that my sister deserves the credit: she was spot-on suggesting that I fry them in my dutch oven.  I got the good advice right in time. I'll post the lucky recipe and link!

http://www.thekindlife.com/post/vegan-latkesright now

What you need:

• 1-1/2 pounds russet potatoes, peeled and grated (that was 5 this time)
• 1 small yellow onion, peeled and grated
• 1 tablespoon fresh parsley, minced
• 1/4 cup all-purpose flour (I added a little more than that)
• 1/2 teaspoon baking powder (I use Bob's Redmill non-aluminum)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Canola oil, for frying

What to do:

1. In a colander set over a large bowl, place potatoes.
2. Using your hands, squeeze out the excess liquid from the potatoes.
3. Pour off the liquid and place potatoes in the bowl.
4. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
5. Preheat oven to 275 degrees.
6. In a large skillet over medium heat, heat a thin layer of oil.
7. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
8. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Eggless Blueberry Boy Bait

This recipe is on my to-bake list.  Here is the link in case you get to it before I do:
http://umaskitchenexperiments.blogspot.com/2011/12/eggless-bluberry-boy-bait-eggless.html