Showing posts with label Corn Free. Show all posts
Showing posts with label Corn Free. Show all posts

Thursday, November 8, 2018

Apple Pie, Em's Way...

When I was 12, my mom taught me how to win the heart of a man...She taught me how to make apple pie! At the age of 13 I had already personalized my recipe for traditional apple pie, and at a silent auction fundraiser, one of my pies sold for $75!!! Of course, I was thrilled and amazed...the man that bought it had tasted my pie before, so I was hoping he really did like it.
Then, one day I learned I had gluten sensitivity... no more pies the way I used to make them. It was a hard fact to swallow. "Oh, well that's only one ingredient I have to change. I can find another flour to substitute", was my attitude. Months later, I found out that the swelling in my throat was related to food allergies...multiple food allergies. So many that I had trouble keeping up with the list. Over the years I have developed more...no more cinnamon, no more egg, no more corn, and on and on we could go... Does that mean I would give up on making a good apple pie? No Sir! One flop after another did dishearten me, and I wouldn't dare brag about my pies anymore. But finally the other day, something went right! I do hope it continues to go right! It's still not perfect, but it I was happy with it. In effort to preserve my creative compilation of recipes, I post them here. So, here is my newest: Apple Pie, Em's Way...
This pie is #glutenfree #cornfree #carrageenanfree #cinnamonfree #nutfree #dairyfree #gumfree #legumefree #annattofree #allergenfriendly #eggfree #organic #preservativefree #noaddedsugar




Apple Pie, Em's Way
You will need:
About 3 pounds or so of organic apples. I prefer Gala and Fuji combined.
1 1/2 or so of a cup of freshly milled brown rice flour. ***
1/2 teaspoon of Arm and Hammer baking soda.
1/2 teaspoon David's Kosher or other un-iodized salt that contains nothing but salt.
Somewhere around 1 1/2 cups of organic unsweetened applesauce. (I use Fresh Thyme or other store brand that does not contain any ingredients except apples.)
1/4 of a cup or so of California Olive Ranch extra virgin olive oil.
Clear Pyrex pie pan.

Preheat your oven to 425 degrees. (Not necessary if using a toaster oven.) Peel, core, wash, and slice apples into quarters. Boil the apples with a small amount of filtered water until they are fork tender. Slightly mash with a serving spoon. Set aside for later. Mix flour, baking soda, and salt together, then add applesauce and 1/8 of a cup of olive oil. Mix well to combine. Add more or less applesauce to make a wet dough that easily spreads with a spoon. Add the other 1/8 of a cup of olive oil to the bottom of the pan spreading it out gently. Spread 2/3 of the dough into the pan bringing it about halfway up the sides and covering the entire bottom with about 1/4 inch dough. Add the slightly mashed boiled apples to the center of the pie, leaving about 3/4 of an inch of dough around the edge uncovered. Mound up to desired thickness. Add 1/4 of a cup or so of flour to the remainder of the batter making it workable. Taking about one tablespoon or so at a time, gently work it flat with your hands and place on top of the pie. Lay enough pieces to cover most of the top of the pie, leaving a few vent holes. Bake at 425 degrees until the bottom and sides are browned. This is one reason I prefer to use a clear pyrex pan, so I can see the bottom. It takes somewhere around 30 minutes. Watch carefully that it doesn't overcook. Let the finished pie sit for a few minutes before attempting to serve or it will fall apart if it is too hot. Enjoy and don't forget to leave me your comments on how it turned out for you and your family!

*** I freshly mill my flour using a Wondermill. I use a 1:1 ratio of organic long grain brown rice, and organic brown basmati rice. Both are Lundberg brand.

Monday, October 29, 2018

A Gluten Free, Allergy Free Fall

When thinking of Fall, I really start to think about all the years I remember going to bonfires with our family and friends... hotdog roasts over an open fire...toasted marshmallows and S'mores... hot chocolate...and pumpkin pie! My mom made some really good pumpkin pie...and as a teenager, I could make a mean apple pie myself. (Actually, one of my pies sold at a fundraiser auction for $75 when I was 13! Crazy? I thought so, too.)
Well, a lot of these cool memories are over for me because of my allergies. But what about my gluten sensitive children? Will they ever experience these kind of memory making traditions? Will my son with a corn allergy ever get to taste a marshmallow? These are just a few of questions that run through my mind this time of year.
The key to success in this area is hard work and creativity! Many traditional recipes can be reproduced into a gluten free copies! Yes, they may have a slightly different texture, but it can be done. :) Fortunately, for those who are just avoiding gluten there are many premixed flour that work beautifully as substitutes.
For those of us with food allergies as well as gluten sensitivity, substituting is a little more complicated. Mixing your own flours becomes a necessity. Potato starch, tapioca starch, and freshly milled brown rice flour is my go to for legume free, corn free, nut free, gluten free, and gum free flour.
Do you have a favorite flour mix that you use as a substitute? Do you buy it pre-mixed, or mix it yourself? What is your favorite fall recipe? We would love to hear from you! (And it would be a chance for you to show off your gluten free skills!)
Have a Happy, Healthy, Gluten Free day!
~Gluten Free Em~

Wednesday, October 24, 2018

The Emotional Struggle of an Allergy and/or Gluten Free Diet

OK, it's that time of year...pumpkins, candy, apple cider...we all love the awesomeness of fall! But what most people don't understand is the torture that goes on inside the mind of someone with dietary restrictions! All these beautiful smells, and delicious looking food and drinks, that we are unable to have!!!! There are several solutions to this problem, including learning how to substitute flours, but for a moment, I just want to stand up for those of us with this problem by explaining to the world what we actually deal with on a daily basis!

You are walking through the grocery store, you smell the beautiful smell of cinnamon...Your mind automatically gets anxious because you know you are anaphylactically allergic to cinnamon...so you speed up your steps to get away from the smell you love that hates you. You are walking past the bakery to get to the meat and cheese section, when you get a whiff of fresh made cake, donuts, bread...You know there is probably a trace of gluten still airborne from the mixing and baking process that goes on in that open area... You remember all the times that you were sick for weeks from that trace amount of gluten you breathed in while hanging out near the bakery for a few minutes, just trying to get your shopping done... Your heart sinks because you are hungry, wishing you could have those delicious foods again.
You get to the cheese isle... your eyes quickly roam to find the cheese you are buying for your family, not yourself. You absolutely adore cheese, and really could use the protein and calcium found in it, but you know that if you eat it you will be sick for days... You just grab what your family needs and leave, trying not to spend too much time in that area.
You pass the meat counter...You see steaks, hamburger, pork chops, ham, fish...Your heart screams at you, as your mind constantly repeats (allergic, allergic, allergic!) Without hesitation, you pass on by.
The frozen vegetable isle is loaded with delicious choices. You take your time checking to see if there are any new ones, but all you can see that is safe is broccoli, kale...and that's it. You wonder if it will always be this way. You remember the days when you could have fresh corn on the cob, okra, or even green beans or peas...You long for the freedom you had then.
The canned food isle is a quick grab and passing for the only thing down there you can have is absolutely nothing...but the family can have pinto's so you grab a few cans and go.
You go through the rest of the isles picking up a few things here and there, mourning over all the delicious options that aren't options. You remember the days when you could have them. The cravings for healthy, filling, nutritious meals are severe about now. You are just about in tears, but you must look and act strong in front of your family...so you push on. The fake smile you wear hides the inner pain and frustration that is bottled up until that moment when you are alone to release it.
Finally, the last thing on your list, you grab some yogurt for the family. You know that without the yogurt your gluten free baking just won't be what it needs to be. You also know that you won't be able to have not even one bite of the goodies that you will be mixing up for your family. At the peak of frustration, you quickly check out and pay the hundreds of dollars for the few groceries you actually have been able to grab. You are relieved when you finally get into the car to head home, only to do the same thing again next week. 
You are so hungry by this time that you wish so badly that there was some kind of fast food or snack at a gas station that you could have, but instead you just have to deal with it till you get home. You know that there isn't anything safe.

So many people don't understand the emotional battle that those of us with multiple food allergies deal with. Most people say, "Oh, you are being overly careful." But what they don't know is all the hundreds of times when your body went into anaphylactic shock because you weren't careful enough. They haven't seen you doubled over in pain, and vomiting for hours because you ate gluten. They weren't there when you failed your exam because gluten made your mind so foggy you couldn't think straight in-spite of the weeks of study. And they haven't dealt with the extreme fatigue that brought you to depression...all because of Food Allergies and Gluten Sensitivity!

The BATTLE is REAL, Folks! You can't make these things up...and so many people suffer on a daily basis like this! We have to spread awareness! We must stand up for those who have Food Allergies, Celiac Disease, or Gluten Sensitivity! We must do our best to help others who are suffering to have their voice heard!
Do your part, whatever it may be, to get the word out!
Have a Happy, Healthy, Allergen Free, Gluten Free Day!
~Gluten Free Em~

Wednesday, October 25, 2017

Applesauce Raisin Muffins Corn, Gluten, Dairy, Egg Free

It is fall!!!! My favorite fall memory has always been my mom's awesome baking spree for Thanksgiving. We would always get a pumpkin or two and she would roast it in the oven until it was soft and then freeze what felt like hundreds of pints size servings of it. (I had to take the bags out to the freezer in the garage. You know, errand running.)
One of my favorites was always her applesauce raisin cake. I loved it! I still love it! I always will love it! But because of my food allergies, I no longer can have it the way she made it, and taught me to make it. I have to substitute, but who cares, I still get to enjoy that flavor!
Here is the most recent recipe I have for the applesauce raisin cake. This one I made into muffins, you know a little less sugar and mess.

Takes only a few minutes to prepare and yields 12 muffins. Preheat oven to 400 degrees. Line a muffin a 12 cup muffin pan with muffin papers. ( I like to use the unbleached ones that I find at Fresh Thyme or Whole Foods.)
1 cup of freshly milled Organic Brown Rice Flour
1/2 cup Bob's Red Mill Sweet White Rice Flour
2 Tablespoons or so of Tapioca flour
3/4 teaspoon baking soda
1 teaspoon David's Kosher salt (any salt should do)
1/2 cup organic seedless raisins
3/4 to 1 cup unsweetened organic applesauce
A few small shavings of crystallized ginger (not a lot or it will be overpowering. We just want to get that spice flavor in there. If you can use cinnamon instead that would probably be better. 1/2 a teaspoon or so.)
2 or 3 tablespoons of sugar in the raw (Or brown, or white sugar. I just like the flavor of the sugar in the raw.)
2 tablespoons of freshly chopped golden flax seeds soaked in 1/3 cup of water. (I chop them in a smoothie cup, but a food processor will work. If you don't have any of these, you can buy the flax already chopped, but be sure to refrigerate it to retain flavor.)
2-3 tablespoons olive oil (The oil must be fresh. If it isn't it will ruin the flavor of the muffins. I use California Olive Ranch Extra Virgin Cold Pressed Olive Oil. It almost always tastes fresh and can be found at Walmart, Meijer, Kroger, and most other places. (Other types of oil will work, but this is the best)
Mix dry ingredient together first, then add applesauce, flax water, and stir with a spoon until completely combined. Do not over mix. Divide evenly between muffin cups. Bake till a toothpick entered into the center comes out fairly clean. About 15-20 minutes depending on your oven.

If you have an egg allergy, corn allergy, gluten sensitivity, cinnamon allergy, or milk allergy this will work for you!
I hope you enjoy trying out my newest recipe, and please share it with your friends and family. Remember, don't be afraid to be creative in the kitchen and mix something up today!
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~

Tuesday, October 17, 2017

Kirkman Pro Bio Gold

So, the last time I posted we talked about food allergies and sensitivities. Since that time, I have been doing a lot of research and experiments with my own allergies. My biggest experiment is still in the making, and that is, I am now taking a strong hypoallergenic probiotic 2 times a day. Yes, I did say hypoallergenic!!! I have looked for years and finally found one that I can take. Kirkman Probio Gold Probiotics is the brand name, corn allergy, milk allergy, gluten sensitivity sufferers!!!! Check it out here!
Already I have seen a positive improvement in my guts. I am excited to see where this journey will take me!
There is no end to the possibilities that creativity can bring! Don't be afraid to mix up something weird, try something new, or change an old recipe! Don't settle with failure, try again. Don't stick with boring, when you can be fabulous. Keep trying, Keep trying, Keep trying!
Don't let your allergies stop you from living life to the fullest! There is nothing that can stop you if you are determined to keep trying. If you are one of us who sufferer from multiple allergies and find a balanced diet is hard to maintain, then you should probably look into a holistic approach to healing leaky gut. Find an all natural, or holistic doctor near you, and see if they can offer some help. For me it took many years to find any help, but help is out there if you are patient and persistent in looking.
Never give up on your dreams, just let them take a little twist! It will be exciting! Enjoy the ride. Until next time, have a Happy, Healthy, Gluten Free day!
~Gluten Free EM~

Friday, July 28, 2017

What are Food Sensitivities

   When I use the term food sensitivity, I often get blank looks. It is a little more difficult to explain, but certainly is important enough to deserve an explanation. So, I decided to devote a post entirely to this misunderstood and often ignored topic.
   What is a food sensitivity? 
Well, simply put it is an adverse reaction your body makes to a given food. It is not a result of an IgE antibody reaction as most serious food allergies are, but can do just as much harm in the long run. Typically it is an IgG antibody reaction or an IgA, or other immune response to the troublesome food. Either way, it is an autoimmune reaction to what would otherwise be a harmless substance. If you want it in down to earth terms... it's the body making a big stink over nothin'...or, an overreactin' and frustratin' immune system. 
   What is it like to have a food sensitivity? 
Frustrating, annoying, but manageble. Your body goes through many steps before the offending food is out of your system. Think of it this way: let's say you have a sensitivity to corn. One day you knowingly or unknowingly consume (eat) some corn or food product that contains corn. The first place the food goes is in your mouth, where it may or may not cause discomfort. It might burn, or itch. It may not bother you at all. 
   Second, it goes down your esophagus where it can cause irritability, swelling, or acid reflux symptoms, usually minor. 
   Thirdly, it hits your stomach. Here is where most of the problem originated. There is not enough, or to much acid to break down the food proteins properly. Most people take antacids to combat the discomfort this situation brings on, not realizing they are only adding to the problem. Also, there is usually a deficiency in digestive enzymes as well. These are so necessary to properly break down the food into something your body can absorb and use.
   Fourthly, it goes into your small intestines where more enzymes are put to work turning the soupy mess into useful energy. Here is where most of the problem is: when the stomach hasn't properly broken down the food particles, and they enter the small intestines this way, they cause inflammation. Your immune system starts freaking out because of these larger than normal proteins that are being absorbed into the blood stream. It sends antibodies to attack and 'destroy' these invaders in order to protect the body from harm.
   Fifthly, what's left to this undigested food matter makes its way through the large intestine or colon. Here it causes symptoms of IBS, colitis, and crohns disease. The symptoms from this range from mild to severe. Irregularity, diarrhea, and cramps are often included in the mountainous list of symptoms.
   Many people think it ends here. They ate the food, it tore them up, it made its way out of their system, and now it's all over, right? WRONG! The damage done can last for up to 2 weeks depending on the food and your bodies response. The damage it does to your already screwy immune system makes this a monotonous circle. If allowed to continue (if the offending food is still being eaten, and not removed from the diet) adrenal fatigue will result. 
   What do you do about it? Remove the food from your diet. At least for several months. Take digestive enzymes and probiotics, and get plenty of rest. Eat a diet of fresh, organic fruits and vegetables, and high quality meat, nuts and seeds. Juicing is also helpful.
   As I said, it is difficult to explain, but definitely deserves an explanation. I will write more on this subject later, for now have a happy, healthy, gluten free day! 
~Gluten Free Em~

Want to know more??? Check out my handy guide: 

Monday, April 10, 2017

Gluten Free Em's Tomato Free Lasagna

I got a new 13×9 baking pan the other day from that most important someone in my life (my awesome Husband). Naturally I was very excited as our family had recently outgrown the 9×9 pan I had been using. Of course, I had to break it in with our favorite pasta....lasagna!!!
As I've mentioned before in previous posts, I am slightly allergic to tomatoes, so I don't eat them very often, and certainly not in large quantities. (I always eat lasagna in large quantities, so tomatoes better not be in it:) I can eat ketchup, though...crazy as it seems.
Anyway, a while back, we came up with a sauce-like substitute for the traditional tomato-based pasta sauce. We use zucchini squash and carrots. Sometimes, I will throw in other vegetables, and when zucchini is not available, I will use yellow squash. The trick is to boil the vegies until they are soft, and then blend them in the blender, or food processor until they are smooth and saucy. Flavor them with the traditional parsely, oregano, salt, garlic, onion, and throw in some ground meat (I use either elk, or bison...but beef is fine.)
Woolah! You've got pasta sauce! Tomato free!
So, how do you get it gluten, corn, and annatto free you ask?
Easy!!! Tinkyada gluten free brown rice lasagna noodles is where we start. These fabulous noodles are perfect for me because they are corn free as well! Then we rustle up some annatto free, Sierra Nevada, Graziers raw, cheddar cheese, and shred a whole bunch of it. Here is what my recipe looks like:

2-3 large organic zucchini squash
2-3 large organic carrots
1 clove of organic garlic
2 small organic onions or 1 extra large one
1- 1 1/2 pounds ground bison
David's Kosher Salt
Fresh organic oregano leaves (about a tablespoon worth chopped)
Parsely  (optional)
1 1/2 boxes of Tinkyada organic gluten free brown rice lasagne
3/4 pound of Graziers cheddar cheese

Boil squash and carrots till soft. Brown meat in a skillet with sliced onions and chopped garlic. Boil pasta until soft. Don't forget to salt the vegies, meat, and pasta.
Spread a little sauce in the bottom of a 13×9, glass, baking dish, and then layer as follows: noodles, cheese, meat, noodles, sauce, meat. Repeat until you use up the noodles. End with cheese on top of the last layer of noodles, so it will lock in the moisture. Bake at 400° until the cheese on top is completely melted, and golden brown. Serves 6-8.



Friday, March 31, 2017

Blueberry Muffins (Corn Free, Gluten Free)

So, this morning I tried something different...I put a twist on my favorite muffin recipe by replacing the oil with butter, and putting the sugar through the food processor till it was powdery. I also cooked the muffins at a lower temperature. The results were fantastic!!!!!
Please forgive me for my overdone enthusiasm...but I like when my experiments turn out good!
Fresh organic blueberries, kerrygold irish butter, sugar in the raw, freshly milled light brown rice flour, and Greek yogurt make a good team. They work willingly together to produce an amazing outcome!
As always, I try to stop and think about what it is that makes things work. I assess my desired outcome, and try to figure out how I can get there. With muffins,  you want it to be moist and somewhat heavy. Slightly sweet, but not overboard, and of course, fresh fruit needs to be involved.
Size matters, too. Texture is of the utmost importance. So, how do you get there???
Simply follow me.... I will show you how!!!
1 1/2 cups freshly milled organic light brown rice flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup sugar in the raw put through the processor till powdery
1/3 stick butter cut into flour
Just enough greek yogurt to make a moist dough about 1 1/2 cups....a few tablespoons of milk to thin out the dough makes it easier to work with
1/2 teaspoon of vinegar
1 teaspoon vanilla extract  (optional)
1 cup fresh blueberries
Line muffin tin with unbleached paper muffin cups. Fill cups almost entirely with dough. Bake in preheated 400 degree oven. If tops brown too quickly, reduce heat to 350 degrees. Muffins are done when toothpick inserted into the center of the muffin comes out clean. Yields 9 muffins.
Have a Happy, Healthy, Gluten Free day!!!
~Em Kennedy ~



Thursday, March 23, 2017

Gluten Free, Corn Free Cookies

Have you ever felt that uncomfortable feeling when someone offers your gluten free child a cookie without your permission? Brrrr, I tell you it gets to me. But they always mean well by it. The endless questions...the explanations...the blank looks you receive...the frustration all caused by a cookie! So, you mom, need to have a backup ready!!!!
"Oh, they can only have certain kinds of cookies. If you want to get them something, here is the brand you can buy, and Walmart sells them." (I can just hear myself saying it, again.) ;)
What is your favorite gluten free cookie brand? I like to give my kids the Glutino Wafers that come in chocolate, vanilla, and lemon. They are corn and gluten free and do not contain xanthan gum, carrageenan, or annatto. You will also notice that they are considerably low in sugar for a cookie! (Yeah, for you mom!)
Glutino also makes a yummy animal cracker, in two flavors...original, and graham. (These contain xanthan gum.)
Another favorite is Pamela's brand. They have honey Grahams, cinnamon flavored grahams, and a large variety of other cookie flavors including pecan shortbread cookies (YUM). The only hang up is that they contain xanthan gum.
There are other brands out there that are also good...What is your favorite???
Every child should have a cookie from time to time! (Every adult, too;)
Cookies bring a smile.
Have a Happy, Healthy, Gluten Free Day!!!
~Em Kennedy~

Tuesday, February 7, 2017

Could It Be Gluten?


I am so excited to finally be able to share my journey from chronic pain and poor health to a whole new life living gluten free. In my journey I learned about food allergies and intolerance, and how they affect your body adversely. It has been many years since my journey began, and I am very happy to share it with you now! Read it for yourself! #glutenfree #cornfree #annattofree #carrageenanfree
Could It Be Gluten? by EM KENNEDY is now available for sale on amazon!



Do you have questions about the gluten free diet?
Get your questions answered! Contact me through the contact form on this blog, read about my journey by following the link above, or message me through my Google + . I'm looking forward to answering any questions regarding all things, allergy and gluten free!
Have a Happy, Healthy, Gluten Free Day!
~EM KENNEDY~

Friday, January 6, 2017

Vans Gluten Free Foods

Vans is a brand that contributes tremendously to the deliciousness of the gluten free diet! I'm a fan of Vans because they offer a wide variety of products that are not only gluten free, but also corn free!!!!!!! Wooohooo!!!! Ok, forgive my childish expression, but I love eating cereal, crackers, and granola bars. Especially when they taste yummy, and have very little sugar in them. They also offer granola. These pictures were taken at Walmart who seems to be embracing the fact that people want gluten free products. 
 Vans cereal selection...
 A few granola bars....
Crackers anyone???
Want to know more about Vans delicious products?  Check it out here:www.vansfoods.com

Tuesday, December 6, 2016

Cream of Broccoli Pot Pie

1/2 a medium onion
2-3 large carrots cut in 1/4 inch chuncks
Frozen brocolli florets (about 2 cups)
1 medium clove garlic
1/3 stick of butter
Salt
3/4 cup brown rice flour
Several cups of milk
Simmer in pan till gravy thickens.
Pour into deep baking dish; this will be your filling.
2 cups brown rice flour
2-3 tablespoons ground flax
3/4 teaspoon baking soda
1 teaspoon salt
1/3 of a stick of butter cut into flour mixture
1- 1 1/2 cups yogurt to form a wet dough
Drop by the tablespoons on top of filling.
Back at 400 degrees till top is browned and dough is cooked through, about 20-30 minutes.


Friday, November 4, 2016

Gluten Free Em's French Toast (Fall Favorites)

Are you aching for a little fall flavor? Try this recipe for a delicious breakfast, snack, or anytime of the day!

French Toast
serves 4
1/2 a loaf of My Best Gluten Free White Bread cut in 1/2 to 3/4 inch slices
2 eggs beaten well
1/4 cup milk
1/4 cup sugar
1/2 teaspoon organic vanilla flavor
1/2 teaspoon organic ground cinnamon or ginger (your preference)

Preheat a griddle or skillet to 375 degrees. Combine eggs, milk, sugar, vanilla, and spices together mixing well. Dip slices of bread in egg mixture just before placing on a lightly buttered griddle or skillet. Cook both sides till golden brown. Serve with 100% pure maple syrup, or your favorite jam. Enjoy!

Sugar sensitive??? Me too, just simply leave the sugar out, and enjoy with a pad of Kerrygold butter instead of maple syrup!

Thursday, October 27, 2016

Green Apple and Ginger Bread

I have a juicer. Not one of those expensive ones, just one I got from Walmart for about $50. I recently mixed up a juice that my little ones loved! (Which for me is a great accomplishment.) They usually take one sip and set the glass down, but not this time. Anytime they ask for more, I know I made a hit! (One happy mom here!)
Here is the juice recipe so you can share it with your family!
8 medium organic granny smith apples
2 medium organic gala apples
2 organic carrots
10-15 large green grapes
1 1/2 inch fresh organic ginger root peeled
About 8 oz of fresh organic raw baby spinach leaves
Once I juiced it, I diluted with water to a 40:60 ratio with 40% being water and 60% being juice.

There is one thing about those cheap juicers though that really eats me up: they leave behind a tremendous amount of pulp. Wasted veggies and fruits, is how I see it. I am always looking for new ways to use the pulp so it doesn't go to waste.
Here's my newest recipe for you to try at home!

Green Apple and Ginger Bread 
(A fall flavor! I just love fall!)
You will need:
The pulp from the previous juice recipe.
1 1/4 - 1 1/2 cup plain organic yogurt (I use Strauss Family Creamery brand)
Blend until smooth and no chunks of greens are left.
Then mix together in a separate bowl:
1 1/2 cups freshly milled organic brown rice flour (I mill mine out of Lunberg Rice)
3/4 teaspoon baking soda (I use Arm n Hammer)
3/4 teaspoon salt (I use David's Kosher Salt)
Add dry ingredients to yogurt/pulp mixture, mixing well.
Add 1/4 cup extra virgin olive oil (I use California Olive Ranch)
3/4 - 1 cup organic raisins (I use Sun-maid Organic)
1/4 cup shelled pumpkin seeds (optional)
1/4-1/2 cup Sugar in the Raw (Regular sugar will work if that is all you have, brown sugar is better, but raw sugar is preferred for the specific flavor.)
Bake in a 8-9 inch square glass Pyrex pan that has been generously oiled with extra virgin olive oil at 350 degrees until bottom and top are moderately browned. Toothpick inserted into the center should also come out fairly clean.
Let sit for 10- 15 minutes for the flavors to mellow, then serve warm! Enjoy this fall favorite with your family this season!
Happy Baking!

Homemade Sugar Free Jam

So, I have this issue with sugar, but detest the 'sugar free' jam's and jellies on the market today, so I have learned to make my own.
It is rather simple and requires few ingredients.
First, I start with organic fruit. I only use organic berries and fruit for many reasons, but mostly for the taste. The organic ones taste much better to me.
I get out a large saucepan and pour in about four cups of berries. You can use blueberries, strawberries, cherries, or apples, really whatever you like.
Cook it on medium heat for 1-2 hours, stirring often, until they have reduced to a bubbly syrup. Allow them to cool to warm, then blend them until smooth. It will be a little runny but if cooked long enough they will set to a smooth jam texture when completely cooled.
My family does not like sugar free jam. Most people don't. This recipe is so versatile that you can easily sweeten it with a few drops of Stevia, or a cup or so of Sugar in the Raw. (For those of you who are corn sensitive, be careful with the Stevia. A lot of times there is a corn based stabilizer involved, even with the Stevia in the Raw.)
So, there you go, my own personal jam recipe! Try it! Get creative, add ginger, or cinnamon for example, make it your own!
Have fun, and have a happy, healthy, gluten free day!
~EM KENNEDY~

Wednesday, October 19, 2016

Fall is here! Applesauce Raisin Cake

So its that time of year again: pumkins, hay bails, scarecrows, apples, cinnamon and nutmeg! Fall has come and with it comes the seasonal favorites. I could spend a lot of time telling you about all of my favorite fall recipes, but who has a lot of time? So, here is just one of my family's favorites.

Applesauce Raisin Cake
1 3/4 cups freshly milled organic brown rice flour
2-3 tablespoons of freshly ground flax
1/4 cup of shelled pumpkin seeds
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2-3/4 cup organic raisins
3/4-1 cup organic applesauce
3/4 cup organic full fat greek yogurt
1/4 cup extra virgin olive oil
1/2 teaspoon cinnamon (optional)
1/2 inch fresh organic ginger root minced (optional)
Preheat oven to 425°.
Butter the bottom of a 8 or 9 inch square glass baking pan generously with Kerrygold Butter.
In a large mixing bowl, combine dry ingredients, mixing well. Add wet ingredients; mix well with a spoon. Gently stir in raisins and pumpkin seeds. Bake in prepared pan until top is golden brown. About 20-30 minutes. (Each oven is different, so check it often.)
This is my #sugarfree #glutenfree #cornfree #dyefree #annattofree #carrageenanfree #nutfree rendition of an all time classic.
1/2 cup sugar can be added if desired, but watch for quicker browning.
Happy Baking!
~EM~

Monday, July 25, 2016

Gluten Free Em’s German Chocolate Cake

Cake:
¼ cup cocoa
½ cup Sugar in the Raw
¼ cup boiling water
¼ cup softened Kerrygold butter
2 Organic Cage Free eggs
½ cup Plain Straus Family Creamery yogurt
½ teaspoon Organic Vanilla extract
¾ teaspoon baking soda
½ teaspoon Kosher salt
1 cup organic light brown or brown rice flour (freshly milled is ideal)
¼ cup Bob's Red Mill tapioca starch
¼ cup Bob's Red Mill potato starch
¼ cup Bob's Red Mill white rice flour
Glaze:
½ cup Sugar in the Raw blended till very fine
2-3 tablespoons dark brown sugar
2-3 drops vanilla flavoring
1 teaspoon of cocoa

Preheat oven to 350 degrees. Oil and dust a round cake pan with potato starch. Combine cocoa and sugar in the boiling water and cook until the sugar is dissolved. Beat butter and eggs together. Add yogurt and vanilla to egg mixture, beating until very well combined. In a separate bowl, sift together dry ingredients, (baking soda, salt, flours, and starches.) Add the dry ingredients to the egg mixture beating until well combined (about 1-2 minutes.) Pour batter into prepared pan, and bake until toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool for 5-10 minutes. Remove cake from the pan and dribble glaze across the top. Serves 6. Double the recipe for a two layer cake. If you like things extra sweet try doubling the sugar.
If prepared according to the recipe without adding extra sugar, 1 serving contains 35 grams of sugar.



If you are crazy about the coconut pecan frosting that is traditional served with this cake, try this recipe: (I don't do coconut anymore, and this frosting is sinfully sweet)
1 can sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1-2 cups coconut flakes
1 cup chopped pecans
Yields, approximately 2-2/3 cups frosting. (enough for a two layer cake)

Tuesday, July 12, 2016

Chicken/Duck/Quail With Dumplings Made With Tinkyada Pasta


Now, I'm not a bragging person. 
Actually, I am very skeptical and hard to convince at times. 
When I give you a recommendation, you can take it to the bank, I was impressed with the performance of the product. 
When I first went gluten free many years ago, I tried several different brands of pasta that were just unpleasant. 
Then I met this brand...Instant connection.
The relationship has been going strong now for four years, and since I have now discovered the difference between their traditional rice past and their organic rice pasta, I am forever sold on the organic type. 
The taste is pleasant. 
The texture perfect. 
The variety astounding, and the price reasonable.



 I love the good old southern tradition of chicken and dumplings/pastry whichever prefer to call it. I love the taste of the broth mixed with the flour. I just crave that flavor sometimes like you wouldn't believe.
I have had this thing with gluten free flour though, it doesn't make good dumplings. They fall apart and turn to goop.
After searching for years for a way to overcome this hurdle, I found this...
Tinkyada lasagne isn't only good for traditional lasagne dishes, it makes awesome dumplings! Seriously!

 It comes with two ingredients: organic brown rice and water. Perfect, right?

 It is processed in a dedicated brown rice facility! Safe for us corn allergic people.
100% organic! Kosher! And if cooked according to the directions it is AL DENTE and not mushy. But for chicken and dumplings I overcook it on purpose to make it mushy. (Because that is how I like it!)
I have made it with chicken broth.
I have made it in duck broth.
I have made it in quail broth, which is my favorite.
And every time, It has been superb!
Try it!!!! Just boil the poultry of your choice in water with salt for 45 minutes to an hour. Then add pasta and cook until broth thickens and pasta is very tender.You will fall in love, too. Check it out yourself!