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.
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.
- 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.
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!
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.
Not having a cheesy sauce option in our family has been hard. So when I found this product, I bought a trial pack and made a couple of favourite recipes I haven’t been able to make for a long time. I have found an online shop that sells it in bulk so I plan to do that and then I’ll be able to make up as much as I need without waste and always have it on hand. As an aside, I also tried the alfredo sauce they do and didn’t find it particularly appealing and neither did Jemima. This one was much tastier. Check out the ingredients here though as I know that it has mustard seed powder in it which cuts it out for Jessie’s fam.
I based my recipe on this one from Taste but simplified it to make it cheaper and added another vegetable. Basically I sprinkled the rinsed tinned red kidney beans, the thinly sliced green onions, some very finely diced green capsicum and/or somewhat defrosted frozen corn (we have tried both and both are great) and spread the Chreese sauce on the top tortilla before putting it together. For those of us who can have dairy I just used grated cheese. Then cook them in a flat sandwich press ensuring you use either baking paper or aluminium foil around the dairy free one to avoid contamination. 1 quesadilla is enough for an adult especially if served with salad. Serve with mashed avocado on the side and use a knife to spread a bit over the top of the quesadilla slice before eating. Us dairy eating ones also had sour cream. If you can’t have wheat, it might be worth trying Jessie’s wraps with this recipe or some store bought ones – let us know if you do.
And since I finally have some blogging time, I’m going to post the other ‘cheesy’ recipe on Friday!
Happy New Year – it has been lovely having a very quiet January and very lovely to actually be able to catch up with Jessie and her gorgeous kids while they were in town. Now to find the inspiration to get back into this blogging gig! Once my kids are settled into school (I have one in PP and one in K this year!) I think I’ll have more time to get some food posts happening. How were your holidays?
I happened to stumble on a blog post a while ago about Nutritional Yeast while looking at a blog of someone who follows this one and was excited by what I read. It was developed to give to people who didn’t get good nutrition because they were missing out on either enough food or at least enough good food. It’s not the yeast we commonly think about either (not candida albicans yeast or brewers yeast).
With Jemima missing out on dairy and egg products I was intrigued by the ‘cheesy’ flavour rather than the vitamin boost because she does get good exposure to B vitamins with meat, beans, bananas and potatoes being regularly consumed. I found it in the first health food store I looked in and chose the one pictured. So far I’ve been using it as a topping for pasta of any sort, pizza and in all the baby food I’m making for Emmalyn. Jemima really likes her ‘sprinkles’ and now doesn’t feel like she’s missing out when we all have cheese sprinkled on top. Definitely something to have in your pantry if you are vegan or vegetarian since you miss a lot of B vitamins obstained from meat eating, also if your child is missing out on essential B vitamins through picky eating or even just using as a cheese sprinkle substitute or salt-free (yet still salt-like) substitute.
And if you are intrigued by the bible verse reference, as I was – here it is “Dear friend, I pray that you may enjoy good health and that all may go well with you, even as your soul is getting along well.” (2 John 3). 🙂
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:
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.
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 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.
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.