dairy free

Rum Sugar Cookies

I don’t always bake cookies but when I do booze is involved.

A little for me, a little for the cookies.

These cookies didn’t last long in the house. They do crisp up as they set. If you want a chewier cookie, lower the white sugar measurement by 1/2 cup and raise the brown sugar measurement by 1/2 a cup. White sugar creates a crisper cookie which is what my family prefers.

Ingredients

1 cup brown sugar

1/2 cup sugar

1 cup Soy-Free Earth Balance, softened (you can use regular butter but this is a soy and dairy-free recipe)

1 egg

3 teaspoons of rum - Kraken is the best!

2 teaspoons of pure vanilla extract - Spice Islands is all natural. No corn syrup and gluten-free

2 teaspoons baking soda

2 1/2 cups gluten-free flour (this is optional, you can use regular flour)

1/4 teaspoon salt

For rolling the dough in:

1/4 cup sugar

1/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Directions

Preheat oven to 325. In the mixer beat and smooth together the butter and sugars until fluffy. I use the KitchenAid Flex Edge Beater attachment. Then add the egg, rum, and vanilla and mix until nice and smooth.

Change the attachment to the wire whip. Add the dry ingredients. Mix on low until all is thoroughly combined.

On parchment paper roll 1-inch dough balls through the sugar/spice mixture. Place on parchment paper lined cookie sheet about 2 inches apart. Bake for 10 minutes or until edges are a bit crisp and the center is soft but cooked through.

Products used in this recipe:

Dairy & Soy Free Chocolate Chip Pancakes

The best thing about cooking is the creation of a recipe and the joy it brings to my family and friends. These pancakes are fluffy and delicious. Easy but does have a few ingredients and ones that can be used with other recipes.

Ingredients:

1 1/2 cups of all-purpose flour

3 1/2 teaspoons of baking powder

1 teaspoon Himalayan pink fine salt

1 tablespoon sugar

1 1/4 coconut milk (Califia Farms Go Coconuts: coconut milk and coconut water blend)

3 tablespoons of Earth Balance Soy Free butter spread (melted)

1 egg (free range)

Nestle Toll House Allergen Free Simply Delicious Semi-Sweet Baking Chips (optional)

Directions:

In a large bowl sift together flour, baking powder, salt, and sugar. In the center of the dry ingredients add the egg, coconut milk, melted butter. Whisk until smooth. Add chocolate chips. I used somewhere between 1/2 to a 1 cup.

Heat cast iron skillet to 3. I have an electric stove therefore temps will vary. Also, you can use a griddle or frying pan, medium heat for those. I add a bit of butter in the pan. I scoop about 1/4 cup of the batter. Spread it about if you want a thinner pancake. Once the sides start to brown ever so slightly, and the mixture bubbles a bit in the center it’s time to flip. Cook until golden brown. This recipe makes between 6-8 pancakes.


Products used in this recipe:



Butternut Squash Rice

Throughout my journey of food allergies and IBS finding ways to adjust my eating lifestyle were not always easy.

Rice and I have a complicated relationship. Many have suggested cauliflower "rice" and as much as I'd love for that to work for me, it won't.

One size doesn't fit all.

We all process foods differently.

What I have found works for me in butternut squash. It's versatile. Perfect texture for different recipes. Full of magnesium. Spiraled butternut squash can be found at the local supermarket but spiraling or shreading your own is much more cost effective.

Ingredients:

1 butternut squash (You won’t use the entire squash. When I shred mine I get about 11-12 cups)

1/2 red pepper chopped

Olive oil light tasting (garlic infused oil)

Seasonings of your choice. I used Primal Palate Garlic and Herb and an organic all-season salt.

Directions:

Here is a tutorial on how to cut butternut squash. The only difference is I don’t use a peeler, I cut the skin with a knife, and for the squash to fit in the shredder I cut it in fourths the long way.

Spiral or shed the squash. I use the Presto 02970 Professional SaladShooter Electric Slicer/Shredder.

In a pan or cast iron skillet add enough oil to cover the bottom of the pan. I prefer garlic infused oil. Add about two cups of the squash and the diced red pepper. Add seasonings. On high heat stir everything together. Cover with a lid, not entirely. Allow some of the steam out. Stir every minute or so, about 3-4 minutes in drop the heat to medium-low. Sometimes I add a bit more oil and seasonings.

Taste as you go.

You will notice the squash start to break down and soften. This will only take 5-7 minutes. Don’t let it burn. It will happen quickly if not watched.

For a snack or light dinner, I will add a splash of coconut whole fat milk and curry powder for creamy, spicy rice.

But my husband is a fan of the coconut curry chicken with the butternut squash rice.

When foods are eliminated for medical purposes, it’s a frustrating process to go through. And there are days I get angry because I can’t eat certain fruits or vegetables. I can’t grab a Peppermint Patty or a slice of pizza. Or go out to eat any restaurant I want.

I try to create solutions. Not just for me but for others.

Products used in this recipe:




Soy Free Simple Bread

Somedays I want bread.

*gasp*

Somedays I want avocado toast not avocado smash on sweet potatoes or squash or bark.

Bread. White bread because my IBS isn’t all that fond of wheat anything. It’s a complicated relationship.

Toasted ever so lightly with delicious avocado smash with a runny yolk egg. Mmmmmmm, I know what I’m making for lunch.

Most bread out there in the United States are made with soybean oil. Great. I’ll die. The only bread at Publix I can consume is sourdough, but the ingredient list is extensive. No thank you.

My magnificent husband was on a bread mission. One he could make bread at home, and it is soy and dairy-free.

He succeeded.

Ingredients


1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 1/2 tablespoon salt
2 tablespoons light tasting olive oil (you could also use garlic infused olive oil)
6-1/4 to 6-3/4 cups all-purpose flour

Directions


In a large bowl, dissolve yeast in warm water. Add sugar, salt, oil and 3 cups flour. Beat until smooth (arm workout). Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled which takes about 1-1/2 hours.
Punch dough down (think about that annoying co-worker or your sister-in-law). Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Behold the glory!

Perfect for avocado toast. The bread soaked up the yolk.

Nirvana!

Products used in this recipe