Daiya Pizza With Natural Selections Sliced Pepperoni, Ham, Bacon, Mushrooms and Onions

Out grocery shopping one day I happened to notice a new product…

A bag of Natural Selections Sliced Pepperoni

Natural Selections Sliced Pepperoni by Maple Leaf.

As my son, Michael, has yet to try Pepperoni (due to cross-contamination issues at the deli and products that may or may not include his allergens) I thought he might like to try this new, allergen free (for him) Pepperoni. It would be the perfect compliment on his Friday Night Pizza Night ‘Daiya Pizza’ along with all his other toppings…ham, bacon, mushrooms and onions.

Michael's Dairy Pizza with bacon, ham, mushrooms and Natural Selections Sliced Pepperoni

It was a hit…boy did it look and smell good!

A slice of Michael's Daiya Pizza with bacon, ham, mushrooms, onions and Natural Selections Sliced Pepperoni

Enjoy!

How do you top your Daiya Pizza?

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Our Allergy Friendly Picnic To Stratford To See The Three Musketeers

Sunday, the boys, Nana, my nephews and I piled into my mom’s friend’s Bill’s van for a day trip to Stratford, Ontario…an allergy friendly picnic. (Note the Festival Theatre where we saw the show in the background)

The boys enjoying an allergy friendly picnic at Stratford

And a show…The Three Musketeers.

The boys at the Three Musketeers at Stratford

“All for one, and one for all!”

This was the third Stratford play for my boys…their first was Oliver and then Peter Pan…they were fabulous!

For my nephews, this was their very first ‘taste’ of the theatre…a great introduction to the theatre for the boys.

Everyone made their own sandwiches…which were wrapped up individually. Michael chose to fill his Dairy, Egg, Soy and Peanut/Tree Nut Free Sub Bun with ham and romaine lettuce. (Note: the still wrapped cheese string was not his)

Michael's Dairy, Egg, Soy and Peanut/Tree Nut Free Sub Bun with ham and lettuce for his picnic lunch at Stratford

On the side were fresh veggies (carrot sticks, red pepper and cherry tomatoes) and fruit (cherries, grapes and cubed watermelon).

Containers of grapes, cherries and cubed watermelon for our picnic at Stratford

Slices of Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Chocolate Chunk Bread were a hit.

Sliced Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Chocolate Chunk Loaf for our picnic at Stratford

I saved the Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Cookies and Dairy, Soy and Peanut/Tree Nut Free Rice Krispie Squares for the ride home with any leftover fruit.

I think the highlight of the day could have been the ducks and swans down by the Avon River where we picnicked.

The boys checking out the ducks and swans on the Avon River in Stratford

The boys were enamoured…I think Michael took about 150 pictures and cut it down to 70!

Picnics are perfect for solving where to eat when you have food allergies…and busy boys that like to get up and run around to expend some energy and explore.

Do you try to incorporate a picnic lunch into your travels?

P.S.  The table was covered with a table cloth to avoid any food contamination from previous picnickers.  A fork was used to take pieces of cubed watermelon, the grapes were cut into small bunches and the cherries were carefully pulled out one by one in order to reduce any cross-contamination.

A Belated Father’s Day Family Barbecue: The Boys Help Make Dairy and Egg Free Pierogis

Andy was away on his annual fishing trip with ‘the boys’ Father’s Day weekend so our Father’s Day celebration was detained a week.

Andy’s sister hosted a Father’s Day Family Barbecue this past Sunday, inviting their parents, her three children, their ‘friends’ and our family…for a total of 12.

My sister-in-law called me this past week to confirm the menu:

Pork Ribs baked in the oven then barbecued…I brought a mustard free barbecue sauce for Michael’s ribs.
Pierogis…I brought Dairy and Egg Free Pierogis for Michael as her Pierogis contain dairy and eggs…click here for the post.
-plain carrots
-Andy’s mom baked a Blueberry and Strawberry Rhubarb Pie…as her pastry contains egg…Michael chose Dairy, Egg, Soy and Peanut/Tree Nut Free Vanilla Cupcakes with Dairy Free Vanilla Icing.
-I also brought Dairy, Egg, Soy and Peanut/Tree Nut Free French Stick for all to enjoy.

Packaged allergy friendly food to take to our Father's Day Family Dinner hosted by my sister-in-law

Here are all the goodies that I brought:

-a cutting board and knife in a shield for the bread
-a pot to boil the pierogis in and a bowl to contain them
-a large spoon to scoop out the pierogis
-the frozen pierogis travelled in the cooler with freezer packs
-missing is my Bodum Bistro Sauce Pot for transporting Michael’s mustard free barbecue sauce. I like it because the lid holds a silicone brush which goes right back into the container so there is less risk of cross-contamination by putting it down somewhere.

The boys have been at me to make their favourite Dairy and Egg Free Pierogis for some time now…I thought this would be the perfect time for them to learn how to make them.

A bowl of Dairy and Egg Free Pierogi made by Michael and his friends

Pierogis are not difficult to make…but they are time-consuming. I like to split the steps into two days:

Day 1:

Michael peeled and boiled the potatoes.
Refrigerated potato water for pierogi dough the next day.
Michael mashed the potatoes and added the Daiya Cheddar Style Shreds, Earth Balance Vegan Buttery Sticks and pepper to create the filling.
Covered and refrigerated potato filling for the next day.

Day 2:

I heated the reserved potato water while the boys measured the ingredients for the pierogi dough.
After the dough had time to rest for 30 minutes…the boys started to roll out pieces of dough to fill with the potato filling.
Pierogis were frozen on cookie sheets and transferred into freezer bags…setting aside enough to be boiled up for dinner.

Tale of Events

Michael ended up taking control of the pierogi making after his father showed him how he remembered watching his father make pierogis…rolling out the dough and cutting out circles.

Matthew and Michael rolling, cutting and filling Dairy and Egg Free PierogisMatthew didn’t like getting his hands all floury so Michael convinced him to be in charge of rolling out the dough and cutting the circles while Michael filled and sealed the pierogis.

I left them to sort it all out. From the other room, I could hear Michael’s encouraging words…”You’ve got the fun part…cutting out the circles.” Adding in,  “Whatever you do…do not start in the middle…start out here at the edge.” 

Dairy and Egg Free Pierogid made by Michael and Matthew

With admiration in his voice, I heard Michael state to Matthew…“We’re making pierogis!”

Learning how to cook/bake in general, let alone with food allergies is a life skill…basic cooking skills seem to be getting lost in this ‘fast food’ world.

I aim to take a stab at sharing the basic cooking skills my mother taught me with my boys…expanding upon them with the basic allergy cooking skills that I have learned along the way. 

My starting point…teaching my boys how to make some of their favourite allergy friendly dishes.

Wish me luck!

P.S. You’ll never believe what happened as I sat writing this post…I looked out the window to see two of my boys’ neighbourhood friends walking to our front door. I called out to Michael, “William and Victoria are here.” Michael’s response, “I know. They are here to help make the pierogis.”

William, Victoria and Michael making Dairy and Egg Free PIerogis

How awesome is that!

P.S.  Michael shared some of his Dairy and Egg Free Pierogis at the family dinner…all were impressed. Even Grandpa…’King of the Pierogis’…was curious to know what was in the potato filling and how we could make the dough without any egg!

I am curious to know:

Are allergic youth learning to cook for themselves at home or are they relying on parents or ‘processed allergy friendly food’?
Are allergic youth interested in learning basic allergy cooking skills? Would they sign up for a course if it were offered?

Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

Strawberry season is almost upon us here in Southern Ontario…I am sooo looking forward to picking some local strawberries for my annual Strawberry Freezer Jam.

I have a few jars left from last year…the perfect complement for my neighbour and friend Leslie’s Cornmeal Muffin recipe…which I have adapted to be dairy and egg free.

Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

A basket full of Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

Oh my gosh…these were sooooo good! I popped on over…basket in hand…to share them with Leslie and a few of my neighbours. 

In my opinion, the hint of lemon with the strawberry jam…the best!

Adaptions:

1.  Replaced the 1 cup of milk with 1 cup Natur-a Rice Beverage mixed with 1 tbsp. of freshly squeezed lemon juice…let sit a few minutes.
2.  Replaced the 2 eggs with a one egg substitute: 1/2 tsp baking soda added to dry ingredients and 2 tbsp. water added to the wet ingredients.
3.  Added 1 tbsp. lemon zest to add a ‘hint of sunshine‘…plus I love the combination of lemon and strawberry.

Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

3/4 cup granulated sugar
1/2 cup canola oil
2 tbsp. water
1 tbsp. lemon zest
1 1/2 cups unbleached all-purpose flour
1 1/2 cups cornmeal
3 tsp baking powder
1/2 tsp baking soda
1/8 tsp kosher salt
1 cup Natur-a Rice Beverage mixed with 1 tbsp. freshly squeezed lemon juice

In a large bowl, mix together the sugar and oil.
Stir in the water and lemon zest.
In another bowl, combine all the dry ingredients.
Alternately, stir in the dry ingredients and then the rice beverage mixture…ending with the dry ingredients.
Fill paper/silicone muffin cups with batter.
Bake 400 F for 20 minutes.
Let cool for 10 minutes before removing from muffin tin to finish cooling on cooling rack.

Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Cornmeal Muffins are delish as is, however…

A Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffin

…filling them with homemade Strawberry Jam brings them to the next level!

Or split them open and enjoy with a dollop on top!

Enjoying a Eairy, Egg, Soy and Peanut/Tree Nut Free Lemon Cornmeal Muffins with a dollop of homemade strawberry jam

Enjoy!

Tip 1:  For a savory cornmeal muffin…add some crumbled cooked bacon and fresh herbs like thyme, parsley or sage.

Tip 2:  Try baking the batter in a 9 inch square pan at 400 F for 30 minutes to slice and serve at your next picnic.

P.S. Click here to view my post on Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Blueberry Cornmeal Muffins.

P.P.S. Click here for the post on last year’s strawberry picking at Watson’s Farms, my homemade freezer jam and a couple of recipes for all those strawberries you couldn’t help picking this year…Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Bread and Strawberry Bundt Cake.

Are you a Cornmeal Muffin fan?

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread

Growing up, Lemon Bread was another one of my favourite desserts my mother would bake for my brother and I. Up until now…I have tried to adapt her recipe to re-create this lemony treat to no avail.

I haven’t enjoyed a slice of Lemon Bread in years…my eldest son has a dairy and egg allergy…I really, really could not get Lemon Bread off my mind. I was determined to figure this one out for Mother’s Day.

I decided to take my own advice…I listened to the words I repeat to my boys over and over again…”Use what you know to figure out that which you do not know.”…and by jove, it worked!

I know Michael loves my Dairy, Egg, Soy and Peanut/Tree Nut Free Vanilla Cupcakes…(click here for my original post) so, I just added the zest from a lemon to the batter…brushed it with a lemon sugar glaze while still warm from the oven…then drizzled it with a lemon icing.

Et voila…Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread with a bowl of fresh strawberries

A decadent lemony treat…topped with a lemon sugar glaze and lemon icing!

The boys were ‘head over heels’ in love with this recipe…all the adults loved it too. My mother-in-law even had a second piece…so I sent her home with her very own loaf!

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Loaves cooling with sugar glaze

Ingredients for 2 Mini Loaves, 12 cupcakes or 24 mini cupcakes:
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 cup Natur-a Rice Beverage or Natur-a Soy Beverage
1/4 cup canola oil
1 tsp pure vanilla
2 tbsp. water
zest from one lemon

Sugar Glaze
1/4 cup granulated sugar
3 tbsp. lemon juice

Lemon Icing
Add enough icing sugar to leftover lemon juice to form an icing to drizzle over the top.

Directions
Spray 2 mini loaf pans with canola oil and dust with unbleached all -purpose flour.
In a large bowl, measure all the dry ingredients, including the lemon zest.
In another bowl, measure all the wet ingredients.
Add the wet ingredients to the dry and stir until just combined.
Divide batter evenly between the 2 mini loaf pans.
Bake 375 F for 30-35 minutes or until tester comes out clean in centre of the loaf.
Poke holes in loaves while still in their pans and brush some of the sugar glaze over top of the 2 loaves. Let cool for 10 minutes.
Remove loaves from pans on to cooling rack and brush remaining sugar glaze over the 2 loaves. Let cool completely.
Once cooled, drizzle lemon icing over the top of each loaf.
Slice and serve.

Enjoy!

The combination of a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Bread with a side of fresh strawberries…heavenly!

Enjoying a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread with fresh strawberries

Just like my mom used to bake…priceless!

Comforting childhood favourite food memories is what I hope to incorporate in my boys’ lives…despite their food allergies.

Re-creating my childhood favourites has become my obsession. I am slowly baking my way through them…I have yet to tackle cheesecake, lemon meringue pie and coffee cake…and yet to share my adapted recipe for Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts.

P.S. For Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Cupcakes…fill 12 paper-lined or silicone lined muffin tins with batter and bake 20-25 minutes…poke holes in the tops of the cupcakes and brush with Sugar Glaze, when cooled, drizzle with Lemon Icing.  Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Cupcakes take 12 minutes…follow directions as above for the sugar Glaze and Lemon Icing.

P.P.S. To keep the loaves fresh…I like to wrap my loaves in wax paper then in foil. Sliced Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Bread could be sliced and frozen for another time…if there is any left!

Dairy, Egg, Soy and Peanut/Tree Nut Free Hot Cross Buns

                                                                     ” Hot cross buns, Hot cross buns,
                                                                            One a penny, two a penny,
                                                                                     Hot cross buns.”

A basket of Dairy, Egg, Soy and Peanut/Tree Nut Free Hot Cross Buns

Hot cross buns are traditionally enjoyed on Good Friday…therefore, I will be up early today with my breadmaker in order to have Dairy, Egg, Soy and Peanut/Tree Nut Free Hot Cross Buns fresh from the oven for my boys’ breakfast…perhaps brunch.

Unable to purchase these delicious treats from a grocery store or bakery due to my boys’ combined food allergies…dairy, egg, sesame, peanut/tree nuts, lamb, beef, shellfish, fish, mustard and raspberry…I set out to adapt a recipe.

I chose the Hot Cross Bun recipe from my from my well-used original Black & Decker All-In-One Deluxe Breadmaker Recipe Guide Book.

This recipe was easily adapted, easy to make, easy to bake…and tasted great!

Dairy, Egg, Soy and Peanut/Tree Nut Free Hot Cross Buns

Dairy, Egg, Soy and Peanut/Tree Nut Free Hot Cross Buns

1 1/3 cups Natur-a Rice Beverage or Natur-a Soy Beverage
1/4 cup cinnamon applesauce
1/4 cup canola oil
1/3 cup granulated sugar
1/14 tsp kosher salt
3 3/4 cups unbleached all-purpose flour
1 1/2 tsp cinnamon
1 1/4 tsp yeast

Add in at the beep:  3/4 cup raisins

Glaze:  2 tbsp sugar and water dissolved. (I just heated in the microwave)
Icing:     1/2 cup icing sugar mixed with 1/4 tsp pure vanilla and 2 tsp water…or until a desired consistency for piping a cross on top of the buns is reached.

Measure all the ingredients in to the bread machine in order…minus the raisins.
Select the Dough/Pasta Setting and press start.
Add the raisin at the ‘Add ingredient’ beep.
When the dough is complete…remove dough to a lightly floured surface…knead dough a few times. See tip below.
Divide and shape dough in to 18 round pieces…I made 11.
Place 2 inches apart on a parchment, silicone or greased baking sheet.
Cover and let rise 30 minutes.
Spritz with canola oil, cut a 1/4  inch deep cross on top of each bun and bake at 350 F for 15-18 minutes. (I rotated my two baking sheets with 11 buns every 10 minutes for a total of 30 minutes)
Remove to cooling sheets and brush glaze over top of the buns.
Cool on cooling sheets…pipe icing over top of the cut cross.

Enjoy!

Tip:  As Matthew is not so fond of raisins and Michael wanted to have raisins…I did not add the raisins at the ‘Add ingredient’ beep. Instead, I divided the dough in half and kneaded in about 1/2 cup raisins into half of the dough.

How will you be celebrating Easter Weekend? Have a ‘Hoppy Easter’! 

Dairy, Soy and Peanut/Tree Nut Free Raisin Irish Soda Bread

St. Patrick’s Day is this weekend…what better excuse to bake an allergy friendly version of Raisin Irish Soda Bread.

Dairy, Soy and Peanut/Tree Nut Free Raisin Irish Soda Bread

Dairy, Soy and Peanut/Tree Nut Free Raisin Irish Soda Bread

Next time, I will have to remember to drizzle the orange juice icing when the bread has cooled completely…it might not have drizzled right off the loaf!

I followed the directions from my Canadian Living Cooks Step by Step cookbook. It is a variation of their Irish Soda Bread. Click here for the original recipe and follow the directions for the variation…Honey Apricot Irish Soda Bread.

My adaptions: 

Substitute Natur-a Soy Beverage or Natur-a Rice Beverage mixed with 1 1/2 tbsp of white vinegar for the buttermilk.
I also used all raisins instead of using apricots.

The boys came in after a game of road hockey…sliced while still warm…the boys tried a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Raisin Irish Soda Bread.

Sliced of Dairy, Soy and Peanut/Tree Nut Free Raisin Irish Soda Bread

Moist, dense, chewy…yummy!

Quick and easy to make and bake…just in time for St. Patrick’s Day!

Enjoy!

P.S.  Guess what? Our family ‘stepped out of the box last night’…enjoyed a night out at a restaurant! Post coming for Monday!

Have you ‘stepped out of your box’ lately?

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chunk Wholewheat Banana Bread

Much to my boys’ chagrin…I am always re-creating recipes to be somewhat healthier. I especially hear an uproar when I start adding healthy stuff like…wholewheat flour, flaxmeal and oatmeal.

I hear things like…”Why did you have to change it?…I liked it the other way.” or “Can’t you just make it the way it was?”

Such was the case this weekend…

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chunk Wholewheat Banana Bread

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chunk Wholewheat Banana Bread cooling

Matthew practically recoiled when he saw me adding flaxmeal to the dry ingredient bowl and Michael was all over me when he looked at the bread cooling in the loaf pan…”What are all the seeds?”

I found a kindred spirit in Lauren Coles of St. Catharines, Ontario…she re-invented her mother’s classic banana bread with honey, applesauce and a healthier oil. I discovered her recipe in the July 2011 Clean Eating Magazine. Click here for the original recipe.

The only adaptions for this recipe were replacing the 2 egg whites with a flax egg (1 tbsp of flaxmeal mixed with 3 tbsp of water, stir and leave overnight in the refrigerator) and the flaxseed oil…I used canola oil. For the chopped dark chocolate I chopped up Enjoy Life Mega Chocolate Chunks.

The loaf took much longer than the 25 minute baking time in the original recipe…I let it cook for at least an hour…checking at 5 minute intervals after the initial 25 minutes.

Okay…so I think it was the chocolate chunks that convinced Matthew to give the Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chunk Wholewheat Banana Bread a try…”Mmmmm, good. But I liked the other Banana Bread better.”

Sliced Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolae Chunk Wholewheat Banana Bread sprinkled with icing sugar

When I ask him if he would like another piece the answer was a smile…and a “Yes!”

I pondered whether or not I should have cooked the Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chunk Wholewheat Banana Bread another 5 minutes or so…it was very moist… almost like it was still a bit undercooked.

Slices of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chunk Wholewheat Banana Bread ready to enjoy

However, Andy practically ‘breathed in a slice’…dismissed the notion and snuck back for a second piece!

When I sliced a piece the next day…the texture of the bread was perfect. Perhaps it just needed time to  rest…I just couldn’t wait to try it while it was still lovely and warm!

Michael…well, he showed no interest in trying this particular adaption…however he did request me to add raisins rather than chocolate to the Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread that was a hit last week. (recipe Matthew was referencing)

Now who is adapting recipes to be healthier! Click here for the post and recipe.

Do you like to not only adapt a recipe to be free of your allergens but also create a healthier option? What is the reaction of friends or family?

Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread

When a magazine describes a recipe as, ‘extraordinarily simple’, ‘tasty’, ‘family heirloom’, ‘The recipe has been handed down for generations’…my interest in the recipe is piqued!

Such was the case when I discovered the recipe for ‘Old-Fashioned Banana Bread’ in the March 2008 issue of Food And Wine Magazine. Click here for the original recipe.

The recipe did look simple…the only adaptions would be replacing the buttered/floured loaf pan with canola oil/flour and the 2 eggs…easily replaced with a bit more banana and an added 1/2 tsp of baking soda and 2 tbsp of water…I was sold!

Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread

Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread sliced on a platter

It tasted just as they described…‘tasty banana bread (with a moist center and crispy crust).’

Oh, my gosh…I wish I had a camera to have captured the look on Michael’s face when he took his first bite of the end slice of a piece of the Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread. His ‘mubbly grumbly’ face lit up like a Christmas Tree!

“Good?”, I enquired. “Mmmmmmmmmmmmm…”, he expressed with a Cheshire-like grin on his face. Bingo…we have a winner!

A hit in our household…over half the loaf was gobbled up between Matthew, Michael, Andy and I…before dinner!

Now, if you are like me, you have bananas set aside in threes ripening, ready to be baked into something delish.

This is how perfectly ripened bananas look for baking.

Three perfectly ripened bananas for Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread

Not a pretty site…however, these three bananas made all the difference in the Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread. Do not underestimate the importance of ripe bananas in your baking…they sweeten as they age.

The recipe called for 2 very large ripe bananas…these three amounted to an approximate amount of a  ‘mounded cup’ of bananas, thus giving me a little extra to accommodate for a second egg in the recipe. Hope that made sense.

I can easily see how this recipe became an heirloom…‘a recipe handed down for generations’.

Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread sliced and ready to enjoy

I am quite certain it has passed the ‘quality control test’ in our house to be passed down in our family.

Enjoy!

P.S. Have you adapted any ‘heirloom recipes’ for your family to enjoy?

Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTails

It nearly broke my heart when my boys were not able to partake in the engorging of Ottawa’s ‘sweet trademark treat’ after skating the Rideau Canal on the last day of WinterludeThe BeaverTail.

BeaverTail treat midway on the Rideau Canal Family Day 2013 (possibility of cross-contamination with peanut/tree nuts)

Although there are no peanut/tree nuts in the actual BeaverTail…the environment that they are made in is not peanut/tree nut free…nor am I sure if they contain any dairy or eggs…therefore, a no-go for my boys.

On the way back to the car, Michael enquired, “Do you think you could make them?”

Such was my quest upon my return home…an adapted dairy, egg, soy and peanut/tree nut free version of ‘The BeaverTail.’

A BeaverTail is basically just fried dough tossed in cinnamon sugar, or squeezed with lemon and sprinkled with sugar or topped with your own inventive favourite. Turns out, it was much easier to adapt than I thought.

Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTail

I found the perfect recipe to adapt at Canadian Free Stuff. Click here for the original recipe.

Adaptions:

Substituted 1 cup warm Natur-a Soy Beverage or Natur-a Rice Beverage for milk.
Substituted 3 tbsp water mixed with 3 tbsp canola oil with 2 tsp baking powder added just before you stir into the liquid ingredients.

The boys invited their friends, Victoria and William over to give them a try as they have actually experienced the ‘real deal’.

They loved them!

Michael liked them but did find them a bit too sweet to enjoy more than one. Matthew, on the other hand, loved all the sugar and cinnamon…so much so, he was licking it off his plate in between helpings!

Victoria and William were quizzed as to whether or not my Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTails tasted like the ‘Real BeaverTails’ they remembered from their trips to Ottawa. Unfortunately, their recollection was marred by the fact that they have not tasted one in years. 

Both did agree that mine were pretty darn tasty!

Imagine how awesome it would be on a cold and snowy day when the boys and their friends are outside playing in the snow to call and surprise them all with a basket of hot and tasty Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTails to munch on outside…just like on the Rideau Canal!

A basket of freshly made Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTails

Matthew ran down the street with this freshly made basket of Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTails for our friends down the street to enjoy…and enjoy them they did!

Enjoying a Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTail in the great Canadian outdoors

Enjoy!

Tip 1:  I added the 4 cups of unbleached flour to the liquid ingredients and used the remaining 1/4 cup to dust the area I kneaded the dough.

Tip 2:  I let it rise more than the 30-40 minutes…it was over an hour and everything worked out fine.

Tip 3: I used a ratio of 1 cup of granulated sugar to 3/4 tsp of cinnamon…gear it to your tastes. The second time around, I used a ratio of 1/4 cup of Demerara Sugar with 1/4 tsp of cinnamon.

Tip 4: There was plenty of dough leftover…I refrigerated the rest of the dough in a plastic container. I let the dough sit at room temperature for about an hour before starting to make the BeaverTails.

Tip 5:  The boys experimented with drizzling the Dairy, Egg, Soy and Peanut/Tree Nut Free BeaverTails with pure maple syrup…a very decadent Canadian treat!

Have you ever experienced ‘The BeaverTail’ on Ottawa’s Rideau Canal or have food allergies kept you from trying one like my boys?