Dairy/Nut Free and Fair Trade

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It was a sad day when we had to stop eating choc-hazelnut spread in our house. We actually do keep a little in the top shelf of the pantry for when we “can’t bear it any longer” (Cohen isn’t anaphylactic to hazelnuts and we eat it carefully). There are a couple of options out there for our kids these days and it’s great that the big supermarkets now stock them rather than having to order online. I bought Oxfam’s Fair Dark Chocolate Spread last week having discovered it in my local supermarket and treated the kids to it on their sandwiches for lunch yesterday. I had it on my sandwich mixed with Free Nut Butter and that was delicious. The kids weren’t as keen on it though as it is not as sweet as your typical kid-friendly chocolate spread but I felt it hit the spot. It’s also great to be supporting free trade companies where possible. For those who can’t have soy, it does contain soy lecithin as the emulsifier.

Rich mud cake

This is the cake mix that I keep at the back of the pantry for emergencies! I find it in the alternative section at Woollies.

It is very simple to make and delicious – even for those without allergies … my Dad polished off 3 for arvo tea while we were working on the house 😉

The instructions on the back tell you to add 1/2 a cup of water, 1/2 cup oil and 2 eggs. I have found this to be too oily.

So instead I add1-July 2013 037-001

  • 1/3 cup rice bran oil
  • 1/2 a cup, plus a splash more water, and
  • 2 tsp no egg powder.

I divide in to 12 muffin pans and cook for about 20-25mins in a 160C fan forced oven.

They freeze and defrost perfectly and are wonderful to take to parties for Ellie so that she (or I ;)) don’t miss out.

Enjoy 🙂

Rye bread

Since we have been staying at my parents house our kids have been keen to join it the weekend ritual of some toast on the sunny deck for weekend breakfast – I normally make my own bread, but we are in crazy renovation mode at the moment so it has been a bit tricky for Ellie and Harry … until now!

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I found this 100% Rye bread at our local Woolies and it is really lovely! Not gluten free, but wheat, and everything else free too. It is soft, freezes well and it is great to be able to allow the kids to have sandwiches and toast. It is a bit pricey – about $6.50 for the loaf, but we use it sparingly only for those who can’t have normal bread and it’s not too bad.

Very excited to be able to have 'normal' toast
Very excited to be able to have ‘normal’ toast

 

What’s in Jessie’s kitchen?

This post is to help give you an idea of the kinds of things you might need/want in your kitchen if you are a family with multiple food allergies who is looking for what you CAN eat!

After a horrible mouse plague when we lived in the desert (we’d sometimes kill more than 20 in a night inside!!), my husband agreed that everything needed to be airtight – so you can check my fridge and pantry out below:

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Nuttelex: We use Nuttlelex (a vegan butter) for the dairy free option. But we try and keep it to a minimum. A separate knife is always used here.

Butter: Plain butter without additives for the non dairy free.

Milks: Full cream cows milk for Peter and the boys, and Ellie and I use mostly oat milk but also rice and almond milk, depending on what it is we’re cooking/drinking.

Yoghurts: Homemade dairy and homemade soy.

Eggs: 5 of the 6 of us can eat eggs now (YAY!). These mostly come from friend’s chooks.

Cheese: Dairy Cheese and Bio Cheese

Dates: Medjool dates – I buy them in bulk as they are the base for soooo many things we make.

Dips and spreads: Cream Cheese (soy and dairy), sunflower seed butter& hummus,

Herbs/Spices: minced garlic, ginger and chilli, coconut aminos

We always have loads of fruit and vegetables on hand for easy snacks.

Frozen stuff: I am lucky enough to have a big freezer. It is spilt in to 6 labelled drawers (yes, I’m a massive nerd!).

Drawer 1: Breads and scrolls, pizzas and savoury muffins. These are in zip lock bags, to pull out easily for lunch-boxes.

Drawer 2: Baked goods and sauces. These are all the cakes, muffins, pikelets, frozen pastry or raw pie crusts etc. Also home-made gravies (in reusable squeezey pouches), jars of salsa, apple sauce and tablespoons of aquafaba.

Drawer 3: Meat. I buy for a month at a time based on our menu and portion it out and label it before freezing.

Drawer 4: Pre-made meals. I cook in bulk and freeze the left overs.

Drawer 5: Frozen fruits, herbs. Peeled, overripe bananas, peeled and seeded avocados and mangoes, berries, and extra herbs from my garden.

Drawer 6: Frozen Veg – peas, corn, spinach, green beans etc.

In the pantry we have:

Flours: Lots of different kinds but we largely use spelt or a GF mix. 20151023_212005

Sweeteners: Honey, maple syrup, golden syrup, rice malt syrup, coconut sugar, also icing sugar for cakes.

Carbohydrates: We use mostly brown or wild rice, but also quinoa, corn cous cous and a mix of GF pasta, spaghetti and Slim Pasta.

No egg: an egg replacer made by Orgran

Cereals: Mostly we have porridge made with plain rolled oats, but we also make our own muesli (with a mix of seeds and dried fruits) and have some Freedom Foods cereals (at the moment we have the Rice Puffs). Also rolled quinoa and polenta. Plus GF weetbix and Oat bran flakes.

Condiments etc: salt and pepper, spices (galore!), tomato, bbq, (homemade) sweet chilli sauce and coconut aminos. We use balsamic, red wine, white and apple cider vinegars, Massel stock powder (chicken, beef and vegetable style). The oil we use is mostly olive oil but also occasionally coconut oil or rice bran. I make my own Mexican Spice mix and French Onion Soup mix. Nutritional yeast features heavily too.

Spreads: Honey/maple syrup, vegemite and of course there is always a huge jar of Sunflower Seed Butter

Dried fruits: Sultanas apricots and prunes are the staples.

For baking: GF baking powder, bi-carb, glucose syrup, vanilla bean paste, cocoa/cacao.

Seeds and nuts: the regular seeds are sunflower seeds, hemp seeds, pumpkin seeds, flax seeds and chia seeds. Our regular morning tea snacks are a mixture of almonds that I dry roast, dried chick peas and dried broad beans, as well as a small sprinkling of dried fruit. In winter we have a soup mix that I make up with red lentils, yellow and green split peas and barley. Safe nuts in our house are almonds and walnuts.

Crackers and biscuits: Multi-grain rice/quinoa squares, and wholegrain sa-ka-ta rice crackers. Biscuits are normally home-made but we keep a back up packet of Macro’s ginger nuts too.

Tins: Beans and legumes, coconut cream and milk, bbq baked beans. Crushed tomatoes. Tins of salmon.

Special treats: Organ makes a good custard powder. Mini marshmallows or Sweet William chocolate or choc chips, also FreeFrom Cake mix is often on standby. Popcorn kernels – so cheap and easy!!

If they are available, for all that I buy, I tend to go for organic, preservative free and Australian grown/made where ever possible.

 

Quick Falafels

Falafels

As I was walking around in a bit of a daze, one of the first times I went shopping after finding out about Will’s food allergies, I was delighted to come across this pre-mix for Falafels.

Falafel mixIt is easy to make, in fact, so easy that it is slightly embarrassing to admit I use it! It is made of chick peas, broad beans, garlic, herbs and spices. All you need to do is add water to the dried mix and allow it to absorb for 10 minutes before forming into patties and cooking in a frying pan or oven. You can buy them from the “alternative” or health food section of the supermarket. The one packet costs about $5 and feeds our family of 2 adults and 2 little ones, making it quite economical.

They are delicious, my slightly (ok, more than slightly) carnivorous husband and even Harry – my biggest fuss pot when it comes to dinner – devours them and asks for more. They particularly love to dip them in sweet chilli sauce. We serve them with salad in summer and veggies in winter.

 

Falafels