When my birthday comes around if nothing else I am for sure eating my favorite foods. I may eat my typical rice and french fries but if let’s be honest my favorite foods are really sweets and dessert. One of those desserts being the sweet…
Growing up I never looked too deeply into Asian history, however, I always had a respect and great appreciation of the Chinese culture. Being one that thoroughly loves Asian cuisine especially Chinese food I thought what would be better than making some classic Chinese food. I…
As a child, I was never truly fond of if snacks like rice Krispy treats or desserts with marshmallows unless it was of course smores’. I was never sure why, however, they simply never tasted very appealing and it could potentially be the fact that they were too sweet?
None the less my church youth group leader would make what she called Chex Marshmellow treats the same concept however they tasted so different. I could not understand why I enjoyed these great treats given my perspective of rice Krispies. This nostalgic treat prompted a craving and inspired my marshmallow treat with a twist.
http://https://youtu.be/uVFOolQXjYg
I enjoy combinations of chocolate and peanut but with my food sensitivity I am recreating the classic chocolate & peanut butter Rice Krispy treat. I have a no nut “sunflower” butter and chocolate marshmallow bar!
This treat is top 8 allergy-free as well as free from corn products!
Ingredients:
Materials:
Over medium-low heat, begin to melt plant-based butter in a medium saucepan until fully melted, and add mini marshmallows or fluff into the saucepan and mix until fully combined.
Next with your spatula, begin to stir in sunflower butter and vanilla extract with marshmallows and butter into your saucepan until smooth.
Once your marshmallow, sunflower butter, vanilla, and plant butter are fully mixed, in a large mixing bowl combine the marshmallow mixture with your Chex cereal until fully coated.
Now that cereal is fully coated, pour cereal mixture into an 8×8 cake pan and flatten with a baking spatula until the bottom of the pan is covered.
In a small mixing bowl, begin melting chocolate chips in the microwave in 10-second intervals until chocolate is melted. Once chocolate chips are almost melted, stir in vegetable oil until chocolate is smooth.
Tip: to avoid burning your chocolate, try the boiling method over the stovetop.
Begin to pour melted chocolate over cereal marshmallow mixture in the pan and spread with a spoon or spatula until the top of the cereal mixture is fully covered.
Allow the chocolate to harden for about 2 hrs at room temperature.
Tip: for best results allow bars to rest overnight in the refrigerator to fully harden.
Once the chocolate and marshmallow cereal mixture has hardened in the pan, begin to slice small squares with a kitchen knife and serve.
A gluten-free twist to Rice Krispy Treats free from corn products
I always thought when cooking cabbage rolls that this classic, hardy dish originated in Italy. However, cabbage rolls originated in Germany in the Jewish culture and was later adopted by other European countries. But, enough of the history lesson. I am bringing an allergy-friendly and…
For the past few holiday seasons air fryers have been all the craze I guess that shows the consumer difference between early adopters and the majority in business marketing. However, since my family adopted an air fryer (or the adult easy bake oven) we have…
I’ve always am in the mood for pizza, however, pizza isn’t necessarily always in the mood for me. When it comes to wanting a healthier alternative to my not-so-healthy favorite food I have to look at ways to incorporate greenery.
Today I have essentially a pizza salad but it is an Italian classic with a gluten-free twist. Instead of my favorite Fig & Arugula pizza, I have an Apricot & Arugula Gluten-free pizza, yes top 8 allergy-free!
http://https://youtu.be/4U5-Yvg7ykQ
This sweet yet savory recipe will surely satisfy without the guilt!
Ingredients:
Materials:
Preheat your oven to 400 degrees Fahrenheit.
With your pizza pan or pizza stone flour your pan with arrowroot powder and roll-out half of the Gluten-Free Pizza Crust* recipe.
Tip: If you do not have arrowroot powder use gluten-free all-purpose flour to flour your pizza stone.
With cooking brush oil pizza dough with 1 tbsp of olive oil and bake rolled out pizza dough for 10 mins in the oven.
While pizza dough is baking begin to caramelize your sliced onion in a cooking pan with cooking oil at medium-low heat.
Tip: If your onion is taking a while to caramelize add a little brown sugar to enhance the process.
Once onions have caramelized begin to prep your pizza by brushing with the 1 tbsp of olive oil and top with apricot spread, caramelized onions, and prosciutto.
Tip: For a vegan alternative feel free to remove prosciutto and use vegan bacon.
Place pizza back into the oven to bake for 15 mins.
After pizza finishes baking top pizza with arugula and drizzle with Balsamic Reduction.
Gluten-Free is all the talk when it comes to proper digestion and as we know is one of the top 8 food allergies. Standard doughs and bread such as pizza crust tend to incorporate gluten. While studying allergy-friendly eating I have been learning how to…
Traditionally, when Christmas ends and the New Year is around the corner my family always turned to breakfast for dinner recipes going into the new year growing up. It could be anything from an egg and hashbrown casserole to pancakes (or waffles in my case)…
Growing up I always knew I wanted to cook professionally in some form or fashion for a living. Honestly, as a child, I always had the dream to be a high-class chef. With having that childhood dream, my parents did all they could to invest in one of my greatest visions for myself from elementary through high school.
What my parents’ investment looked like was cooking classes and chef summer camps where I created anything from pizza to creme brulee, learning the science of the rise and the proper measurements for the best results.
One of my favorite recipes that I studied during those classes were desserts and specifically pie. Although the majority of my cooking classes growing up did not necessarily discuss allergy-friendly recipes or vegan cooking one of my most memorable recipes that remind me of my first love of cooking is jumble berry pie.
So today I have for you my signature holiday dessert with an allergy-friendly twist, Gluten-free Jumbleberry Pie.
Ingredients:
Materials
Preheat oven to 400 degrees.
In your medium mixing bowl combine all berries (make sure berries have been rinsed and cleaned).
Next, add sugar and arrowroot and combine using your baking spatula.
Grab your vegan pie crust from the refrigerator, roll out the first half of the dough using a rolling pin, and cut out circles using a cookie-cutter.
Tip: for signature flaky vegan gluten-free pie crust (click here) or on the photo above.
Take crust circles to fill the bases of your 4 porcelain ramekins.
Begin filling ramekins evenly with sugary berry filling until all filling is removed from the mixing bowl
Once ramekins are filled, remove the second half of the pie crust from the refrigerator and begin to roll out and cut out circles. Place circles on top of ramekins over berry filling. Poke slits into the center of each pie for ventilation.
In a small mixing bowl whisk together arrowroot, sugar, water, and oil to form a glaze. Brush glaze over each pie and place pies in the oven for 40-45mins to cook until the crust turns golden brown.
After baking is complete, remove from oven and allow to cool for 5-10mins and serve.
I always think about the meals that my mom and dad would prepare for my sister and me when growing up and I quickly realized not many meals were all that simple. Which makes sense as to why my parents aren’t quick to cook now…