Apricot coconut balls

Apricot delight is a yummy treat but the shop bought ones are full of unnecessary sugar and colouring. It is so easy to make and great for lunch boxes.

Ingredients

2 cups dried apricots
2 cups dessicated coconut plus extra for coating

Directions

Place all ingredients in a high power blender/processor and blend at high speed for 1-2mins until the oil is released from coconut and mixture comes together. (1-2mins/Speed 10).
Roll teaspoon amounts into ballas and roll in coconut.
Store in fridge

Cinnamon Scrolls

Ellen has been asking me to make cinnamon scrolls because she sees them at our local cafe. The brioche recipes I looked at call for egg and butter and some have nuts. I thought I would play with it today and here is what I came up with....  I wish I wrote it down.

Dairy/Soy Free Shopping Guide

When I meet people who have a baby with newly diagnosed dairy/soy allergy I find myself writing on pieces of paper all the brands I have found that are dairy/soy free.  Instead I am going to write it all here - much easier!

Butter

Nuttlex brand - original or Olive (not the Kosher one)
In cakes you can use canola oil (or nut oils)
For homemade pastry use lard instead of butter (available in supermarket where butter is sold)

Wet White Stuff (milk alternatives)

It is important to try and buy the calcium fortified products.  Read the nutrition table on the package.
Oat milk (Vitasoy brand has calcium, Purehavest is organic but does not have added calcium)
Rice milk
Coconut milk
Almond/nut milks if no nut allergy

Bread

Almost all bread sold in supermarkets have soy and/or milk and are not suitable.
Most artisan sourdough breads are fine.
Backers delight Sour Dough is OK (others have soy flour).
The bakery at the Sydney Fish Markets has a huge range and is dairy/soy free except "soy and linseed" loaf etc.
About Life has a few options.  For a traditional soft sandwich loaf the AboutLife brand is great (called "DOH" and "KNOW WHICH SIDE YOUR BREAD IS BUTTERED")

Hot Cross Buns - About Life used to do a good one but this year they did not make them. I had to bake my own.

"Yoghurt" Substitute

CoYo does a range of coconut yoghurts - available at About Life
'Arlingtons Gourmet Goodness' do tapioca puddings - Available at Orange Grove Farmers Market and About Life

Icecream

Coconut Icecream is available at AboutLife
Many gelato shops do sorbets, including the one on Darling St Rozelle - waffle cones here also fine.
Weiss Sorbet - avaiable at Coles and Woolworths
Smooze - based on fruit puree and coconut milk.  Available at supermarkets on the shelf near the icecream cones etc (not freezer).

Snacks

Sakata Plain Rice Crackers are fine.  NOT the "Fantastic" brand or any of the flavoured ones.
CornThins and RiceThins
Natural flavoured microwave popcorn is fine (but it is so easy to just make your own).

Cheese

Goats and Sheeps milk/cheese should NOT be consumed in people with Cows milk protein allergy.
Some nut based "cheeses" are available if there is no nut allergy.
To replace parmesan - use savoury yeast flakes (eg on pasta, lasagne)
You can make a white sauce using oat milk, flour and Nuttlex.  Add yeast flakes for a cheesy flavour.
There are packets available for "cheese sauce" online (see links below)

Chocolate/Sweets

Lindt 70% cocoa is dairy/soy free.
MooFree has a range of dairy free "milk" chocolate (available at AboutLife and online).
There are a few other brands at AboutLife.
Macro drinking chocolate is safe (woolworths).
Natural Confections Company lollies are fine (cheaper brands often contain soy).

Useful Websites:

http://www.allergyfriendlyfoods.com.au/

Smokey Roast Capsicum Sauce

I recently bought a 2kg tin of roast capsicum for a function and did not end up using it.   After using some layered in a lasagne and a few other dishes I still had 1kg left, so I came up with this sauce.  We had it as a pasta sauce one night and stirred through Zucchini "Spaghetti" one lunch.  It would also have been delicious with grilled meats or chicken.

Ingredients

3 cloves garlic
1 large onion, quartered
30g Olive oil
1kg roasted capsicum, skin and seeds removed *
1 tsp smokey Paprika **
Salt and Black pepper to taste

Method

1. Add onion and garlic to bowl and chop 3sec/Speed7, scrape and repeat
2. Add olive oil and paprika, cook 5min/speed1/100degrees
3. Add capsicum and chop 20sec/Speed 4-5
4. Cook 15mins/Varoma/Speed 1
5. Check for seasoning and salt and pepper as required
6. Blend on 10sec/Speed 6-7 until desired texture is reached (chunky or smooth - you decide)

Variations

Add some chilli to make it a spicy, smokey sauce.  Just add fresh chili with the garlic at the begining.

* You can roast your own or use tinned ones - just watch you don't add too much salt as they are often in a brine.  I used tin capsicum and washed it to remove the salt
**A good quality smoked paprika is key here.  I used this one.......

Pumpkin and Coconut Soup (TMX)

Ingredients

1 onion, quartered

1-2 cloves of garlic

30g olive oil

Stick celery roughly chopped

1 carrot peeled and roughly chopped

approx 1 kg pumpkin peeled and roughly chopped (I like Jap or Kent pumpkin)

2 tblsp Vege Stock Concentrate

250g water
270ml can coconut milk

Method

1. Place garlic and onion to bowl and chop 3 sec/Speed7 then add 30g olive oil and sweat for 4 min/100c/Speed 1.

2. Add Celery, carrot and pumpkin and chop for 20sec/speed 4, using spatula to help the mix the large peices

3. Add vege stock concentrate and water and cook 20min/100c/speed 1

4. Blend 20 sec/Speed 5

5. pour in coconut milk and and continue to cook 5min/100c/speed 1

6. check for seasoning

Tips

Adjust water for you preferred thickness

Gingerbread

 

This is a yummy ginger bread recipe that I have adapted for the Thermomix.  If you don't have a Thermomix the original recipe can be found here.

Ingredients

100g Nuttelex

60g rice/oat milk (or preferred alternative)

40g Honey

140g sugar

300g plain flour

1-2 tblsp ground ginger

2 tblsp cinnamon

1-2 tsp ground cloves/star anise

3/4 tsp bicarb soda

Method

1. Add to bowl Nuttelex, oat/rice milk, honey and sugar.  Cook for 6mins/70c/soft speed until Nuttelex has melted and sugar has dissolved

2. add dry ingredients and mix 40sec/Speed 4-5 until well combined

3. remove from bowl,  flatten out on a tray lined with baking paper and cover with cling film.  Place in fridge for 2-3 hours to rest.

Pre-heat oven to 200 degrees celsius
 

4. Working with small portions at a time (leaving the rest in the fridge) roll the dough out to 3mm thick and cut into desired shapes.

5. Transfer to a baking tray lined with baking paper and cook for 10mins or until golden brown

6. Allow to cool (they will firm up as they cool)

Tip: Best to roll on a plastic board or smooth surface. If you are using a wooden board and it is starting to stick try sprinkling some corn flour on the board and roller. 

About Ellen Friendly

I decided to start this blog as a way of storing the recipes that I find, develop or tweak to accommodate my daughter's food allergies.  Her allergies to dairy, soy and nuts were diagnosed when she was just 4 months and still fully breast fed.  This was a defining moment for us as new parents and continues to impact our lives on a daily basis.

Initially it meant that I had to stop eating dairy and nuts while breast feeding.  As a cheese lover this was difficult, but I was happy to do it.  It also meant that I had to continue to breast feed for at least 12 months as my baby refused the only alternative, the extensively hydrolysed amino acid formulas (not that I blame her - they taste awful!).  Again this was not a problem as I had always planned to feed for a year.  It did however mean that there was no flexibility when I returned to work... I had to make sure I expressed enough milk and could not rely on formula as a back up.  So I bought a double breast pump and got on with it.

At 5 months when we started to introduce solids we discovered that she was also allergic to eggs, and later peanuts.  Much of the bought baby foods were not suitable for her so I had to make everything from scratch.  On one hand - not a big deal as I like to cook and prefer to make things from scratch. On the other hand - this again meant I had limited back up options. When out and about or late home I still had to prepare food that was suitable.

As she grew older and started becoming more aware making food choices for herself we educated her on what she needed to avoid.  The term "Ellen Friendly" soon evolved and has stuck.  Along with this awareness came the risk that she would feel like a pariah, or that she was missing out.  I decided to make it a priority to ensure that, where possible, I had an Ellen Friendly version available. This included challenges like teaching myself to make a hollow dairy/soy/nut free easter egg. The first one was a little average but the second was a winner.

I started to learn to cook with substitutes (with varying success) and began to find new recipes online.

When Ellen was 18 months and my son was about to start solids I was very lucky to be given a Thermomix by my Dad and his wife.  Best thing ever!  My thermomix journey continues to evolve and I have come across lots of amazing websites and blogs that provide endless inspiration.  Some of these sites have provided recipes that I am very grateful for, like the Ginger bread recipe we used to make "Ellen Friendly" ginger bread men and a ginger bread house.  This is about much more than biscuits, it is about sharing experiences with Ellen so she does not feel limited by her food allergies.

Vegetable Stock Concentrate (thermomix)

Recipe from Every Day Cookbook

Ingredient

200g celery, chopped into thirds - keep leaves on
2 carrots, roughly chopped

1 onion, peeled halved
1 tomato, halved
1 large zucchini, roughly chopped
1 handful fresh mushrooms
1 clove garlic
1 bay leaf
1 bunch parsley, fresh
few leaves basil,fresh
few leaves sage, fresh
1 sprig rosemary
200g grams rock salt
1 tbsp extra virgin olive oil

Method

1. Place all the vegetables and chop 10 sec/speed 6
2. Add salt and oil and cook for 20 min/Varoma/speed 1
3. Pulverise for 1 min speed 9.

Store in jar in fridge
1 tblsp = 1 stock cube

Hidden Veggie Bolognese (Thermomix)

When Ellen was first on solids she didn't tolerate tomato.  I started making spaghetti bolognese with a veggie puree instead of tomato sauce.  She can eat tomato now so I have added that to the mix.  I now use this bolognese to get my children to eat veges that they otherwise would not touch.  Don't get me wrong - I think it is very important that children learn to love veges in their own right.  I continue to cook and serve them regularly but more often than not they end up in the bin.  At least I know that some are getting in with this recipe. As my kids are getting older and more adventurous I am slowly increasing the size and texture of the veggies in this sauce.

This is a staple in our house.  I freeze batches in small containers with enough to feed the two kids.  That way it can easily be reheated and on the table in under 10mins.

Ingredients

2 sticks celery washed
2 carrots peeled
1 cup pumpkin peeled
1 zucchini
1 capsicum, washed and seeds removed
any other veggies you feel like adding on the day!
400g tinned tomato
140g tomato paste (optional)
1-2 tblsp veg stock concentrate (depending on how salty you like it)
1 MC water

2 cloves garlic, peeled
1 brown onion, peeled and quartered
30g olive oil

500g beef mince

Method

1. Fill bowl with roughly chopped vegetables and chop 20sec/Speed 4 (less for chunkier veggies, more for a smoother sauce).
2. Add tomatos,  stock concentrate and water then cook 15min/100C/speed 1
3. Pour into thermoserver (or other bowl) and set aside
4. Add garlic and onion (no need to wash bowl) and chop 3sec/speed 7, scrape bowl and repeat.
5. Add olive oil and cook 5min/100c/speed1
6. Add mince and cook 12mins/varoma/reverse soft speed
7. Return vegetable sauce to bowl and cook 20min/100C/reverse soft speed.  Leave MC on angle to let steam out  (Place a piece of kitchen paper on top to reduce splattering)

Serve with cooked pasta

Variations

You can basically put any vegetable you like in this one.  I usually add the broccoli and cauliflower stalks, and any other veges I need to use up.  Add kale or spinach for some extra goodness.

For something different serve mixed with cous cous, use to fill taco shells or use as a filling in meat pies

Basic Muffins

This is a very easy and versatile muffin mix that does not require a mixer and can be tweaked depending on your mood and what fruit is in season.  It is a great one for the kids to help you with.  I usually make it with sliced rhubarb (no need to precook) or frozen berries (no need to thaw).  I have also substituted flour with spelt flour or wholemeal flour, and sugar with rapadura.  These will achieve a different texture.

Ingredients

220g Plain Flour
100g Sugar
2 tsp Baking Powder
1 tsp No Egg (Orgran)
2/3 Cup Vegetable Oil
2/3 Cup Oatmilk**
Cup of fruit (eg frozen berries, sliced rhubarb, poached apple)

** any milk can be used (eg Almond, Rice, Soy, Dairy)

Directions

Preheat oven to 180 degrees C

Mix dry ingredients in a bowl

Whisk milk and oil, then add to dry ingredients and stir to combine

Stir through fruit

Line muffin tray with patty pans, or grease

Spoon mixture to fill to 2/3

Bake for 20-25mins (or until an inserted skewer comes out clean)