Gluten, Dairy, and Peanut/Tree Nut Free Oatmeal Apple Crisp

Fall is here…

An Empire Apple at Watson's Farm perfect for picking

Perfect time to go apple picking!

It is all about apples at our house…the boys (including my husband, Andy) are super excited because ‘apple picking season’ means one thing…lots of baking with apples.

Andy jumped at the chance to go apple picking with me…so we made it a ‘date’. We headed off to Watson Farm after work…it is a little bit of country nestled amongst the city of Bowmanville. Together we picked a bushel!

I have already made 3 batches of applesauce, two Dairy, Egg and Peanut/Tree Nut Free Apple Kuchen Cakes , two Dairy and Peanut/Tree Nut Free Apple Crisps and I made a froze a Dairy, Egg and Peanut/Tree Nut Free Apple Piealways good to have something in the freezer, just in case.

I decided to make my Dairy and Peanut/Tree Nut Free Apple Crisp with a twist…I made it with gluten-free oatmeal and oatmeal flour!

Gluten, Dairy and Peanut/Tree Nut Free Oatmeal Apple Crisp

Absolutely delish!

No one was the wiser…in fact, Michael, Matthew and Andy all commented that the crisp was “really good”. In fact, Matthew went on to add, “Mmmmm…the apples melted down into a tasty mush”. Well, okay?…I am taking that as a compliment!

If oatmeal is in your diet and you are as big a fan of oatmeal as I am…the Canadian Company, Chateau Cream Hill Estates Gluten, Wheat, Barley, Rye, Triticale, Spelt and Kamut Free Lara’s Rolled Oats and Lara’s Whole Grain Oat Flour are the ticket.

I just loved the combination of the toasted oatmeal flour and rolled oats a top the sweet baked apples. So comforting…the perfect fall dessert!

The following recipe is an adaptation from Canadian Living’s Country Cooking.

Gluten, Dairy and Peanut/Tree Nut Free Oatmeal Apple Crisp

Gluten, Dairy and Peanut/Tree Nut Free Oatmeal Apple Crisp

6-8 apples peeled and thinly sliced (I used my freshly picked Empires)
2/3 cup Demerara Sugar
2/3 cup oatmeal flour
2/3 cup rolled whole oats (not instant or quick)
1 tsp cinnamon
1/3 cup canola oil

In a 8 inch baking dish add the sliced apples.
Tip 1: Use more or less apples to fill the dish.
In a small bowl, mix together the dry ingredients.
Drizzle in the canola oil and mix to combine and form a crumble.
Tip 2:  I like to use my hands to really massage the oil in with the dry ingredients then I crumble it over top of the apples. Make sure all the apples are covered.
Bake at 375 F for 30 minutes or until the apples are have softened.
Tip 3: After 20 minutes, cover the dish with foil so as the top does not over cook.
Let cool on cooling rack.

Just in time for Thanksgiving Weekend!

Enjoying a bowl of Gluten, Dairy and Peanut/Tree Nut Free Oatmal Apple Crisp

Enjoy…still warm with its crunchy top!

Of course now my poor bananas are being left to the wayside. No worries, I can always bake up a Dairy, Egg and Peanut/Tree Nut Free Banana Bread or Dairy, Egg and Peanut/Tree Nut Free Banana Bundt Cake.

What are your favourite apple desserts?

Happy Thanksgiving!

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Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream

Ontario peaches have hit the stores…time to try a new allergen friendly ice cream.

Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream.

A dish of Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream

Creamy, rich with the sweetness of summer’s best peaches…oh my!

The idea sprung from the July/August edition of Martha Stewart’s Living Magazine. Click here for the recipe.

I followed the recipe for caramelizing the peaches and then just added the cooled mixture to my cooled mixture for Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream from the recipe in the Summer 2013 edition of Allergic Living Magazine by Senior Editor Alisa Fleming. Click here for my post.

Caramelizing Peaches

2-3 medium peaches
3/4 cup granulated sugar

Cover peaches in boiling water and let sit for 5-10 minutes.
Submerge peaches in cold water and peel the outer skin.
Slice and cut into 1/2 inch pieces.
Combine peaches and sugar in a pan and cook over medium heat until caramelized…stirring constantly.
Let cool completely before adding mixture in at the last 5 minutes of making the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream base in an ice cream maker.
I poured my completed Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream in a loaf pan that had been placed in the freezer to cool. Cover and replace in the freezer until you are ready to enjoy a bowl.

The possibilities seem to be endless… so dig in.

Enjoying a bowl of Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream

Enjoy!

Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream Sundae With Dairy Free Caramel Sauce

Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream turned out to be amazing!

Scooping Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream

Rich and creamy with a hint of caramel…my mother, Matthew, Michael and I all deemed it to be a success.

So easy to create…I just replaced the granulated sugar in the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream recipe from Senior Editor Alisa Fleming’s recipe in the Summer 2013 Edition of Allergic Living Magazine with Demerara Sugar.

I let the ice cream base sit overnight with the vanilla bean to get as much vanilla flavour as possible. Follow your ice cream maker’s instructions to create a batch of your very own Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream.

A bowl of Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream

Soooo good!

For even more caramel flavouring…drizzle with a Dairy Free Caramel Sauce.

Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream drizzled with Dairy Free Caramel Sauce

Oh my, yummy!

I found an easy recipe to adapt by Chatelaine Magazine recipe…Salted Caramel Sauce click here.

I just replaced the butter with Earth Balance Vegan Buttery Sticks, omitted the extra salt and used Belsoy for the cream.

Matthew got excited with the new Sundae dishes…he ‘went to town’ by scooping himself some Chapman’s Peanut/Tree Nut Free Vanilla Ice Cream….topping it with  Dairy Free Chocolate Sauceand taking it ‘over the top’ by crumbling a Dairy, Soy and Peanut/Tree Nut Free Brownie.

Matthew's creation, Chapman's Peanut/Tree Nut Free Vanilla Ice Cream topped with Dairy Free Chocolate Sauce and a crumbled Dairy, Egg, Soy and Peanut/Tree Nut Free Brownie

Matthew enjoyed every bit of it!

Enjoy!

Strawberry Rhubarb Sauce Spooned Over Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

I was the lucky recipient of a bunch of fresh rhubarb from my mom’s friend’s surplus of rhubarb in his garden.

Rhubarb growing in the garden

As her friend was invited for dinner the next day…a rhubarb dessert was in order.

Strawberry Rhubarb Sauce

A bowl of Strawberry Rhubarb Sauce

The combination of the tart rhubarb with the sweet strawberries with a splash of orange married very well.

The recipe is from Canadian Living Magazine…click here for the recipe.

Spooned over a scoop of Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

Strawberry Rhubarb Sauce spooned over Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

…simply perfect.

Enjoy!

Tip 1:  Strawberry Rhubarb Sauce is equally as nice spooned over a bowl of fresh strawberries and blueberries, dairy free yogurt, or how about over one’s morning oatmeal or allergy friendly granola.

Tip 2:  Replacing the orange juice with lemon juice would make a nice change.

How do you like to enjoy your Strawberry Rhubarb Sauce?

Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

Michael chose Mint as his second flavour to try in the ice cream machine.

Scooping Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

He originally chose Mint Chocolate Chip, but changed his mind just as I was about to add in the chocolate chips in the last 5 minutes of ‘churning’.

I think Michael preferred to enjoy the creamy minty texture all on its own.

A bowl of Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

I don’t blame him…rich, creamy and oh so minty…Andy, my mother, nephew Lukas and I can all attest to loving this flavour.

I think crushed candy canes would be a perfect addition…my favourite flavour at Howard Johnson’s was always Peppermint Stick Ice Cream.

One can easily turn a bowl of Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream into Mint Chocolate Chip…

A bowl of Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream sprinkles with chocolate chips

…just sprinkle a few chocolate chips on top or mix them in to the softened ice cream.

Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream

Follow Allergic Living Magazine’s Senior Editor Alisa Fleming’s Summer 2013 Edition recipe for Dairy, Egg and Peanut/Tree Vanilla Ice Cream.
Omit the vanilla and replace it with 1 tsp peppermint extract. Add in with the 1/4 tsp salt in the recipe.
Click here for the recipe on my post on Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream.

A Dairy, Egg and Peanut/Tree Nut Free Brownie topped with Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream drizzled in Dairy Free Chocolate Sauce.

Dairy, Egg and Peanut/Tree Nut Free Mint Ice Cream a top a Dairy, Egg, Soy and Peanut/Tree Nut Free Brownie and drizzled with Dairy Free Chocolate Sauce

Mmmmm…pure decadence!

Click here for a recipe for Dairy Free Chocolate Sauce and here for Dairy, Egg, Soy and Peanut/Tree Nut Free Brownies.

P.S. Next up…Michael wants to try Butterscotch…this could take some figuring out.

Dairy, Egg and Peanut/Tree Nut Free Pure Vanilla Ice Cream

My first memory of savouring the genuine flavour and texture of pure vanilla ice cream was back in grade school when our class was studying the pioneers…we churned our own ice cream.

It was one of those ‘ah ha’ moments when I could fully understand and appreciate my father’s love of vanilla ice cream. Of all the 31 flavours that Baskin Robbins would sell…my father always opted for vanilla…it used to baffle me.

On our trips to visit relatives in England and Scotland…I would fall under my father’s spell of vanilla ice cream. Our mission…to search for signs advertising Wall’s Chocolate Covered Ice Cream Bars. Their ice cream bars were so rich and creamy…they had this gorgeous hue of butter, covered in a rich crunchy layer of chocolate.

I hoped to capture that true vanilla flavour with the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream in the ice cream maker…I believe this recipe manages to do just that.

Rich and creamy with a lovely vanilla almost butterscotch flavour.

A bowl of Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

Michael’s eyes lit up when he had his first spoonful. “Mmmmmm, now this is good”, he exclaimed with a Cheshire cat-like grin on his face.

This recipe has been slightly adapted from Allergic Living Magazine’s  Senior Editor, Alisa Fleming’s recipe in the Summer 2013 Edition.

Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

4 tsp cornstarch
1/4 cup plus another 1 1/4 cup Natur-a Soy Beverage
1 1/2 cups Belsoy Cuisine Creamer
2/3 cup granulated sugar
2 tbsp. honey
1/4 tsp salt
2 1/2 inches of a vanilla bean…scrape out the seeds and reserve the bean

Whisk the cornstarch with the 1/4 cup of soy beverage…set aside.
In a saucepan, combine the rest of the soy beverage, sugar, honey and Belsoy.
Bring to a boil slowly.
Boil for 3 minutes.
Whisk in the cornstarch mixture and continue to boil for another 2 minutes.
Remove from heat and stir in the salt, scraped vanilla bean seeds and the vanilla bean.
Let cool for 10 minutes.
Pour mixture into a 4 cup liquid measuring cup, cover and leave for at least 24 hours. ( I made it in the morning and then made the ice cream the next evening)
Be sure to remove the vanilla bean before pouring into the ice cream machine.
Follow your ice cream makers instructions.

Enjoying a bowl of Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream

Enjoy!

P.S. Did you know that it’s National Ice Cream Month?  Why not enjoy a Sundae on Sunday to celebrate!  For a great Dairy Free Chocolate Sauce to drizzle over top of your Sundae click here for a recipe.

Michael’s next flavour to try…Dairy, Egg and Peanut/Tree Nut Free Mint Chocolate Chip Ice Cream.

Dairy, Egg, and Peanut/Tree Nut Free Coconut Ice Cream Drizzled in Dairy Free Chocolate Sauce

I scream…you scream…we all scream for ice cream!

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream made in an ice cream maker

Dairy, Egg, Peanut/Tree Nut Free Ice Cream to be exact.

I was super excited when I purchased our very first ice cream maker…now I am over the top excited to discover how easy it is to whip up a batch of one’s own Dairy, Egg and Peanut/Tree Nut Free Ice Cream.

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream in the ice cream maker

Not as convenient perhaps as popping by the grocery store to purchase a carton…but certainly worth the time it takes to make it so one can enjoy the childhood treat that every child should experience come summer time.

I decided to try one of Allergic Living Magazine’s Senior Editor Alisa Fleming’s recipes from the Summer 2013 Edition.

Michael’s favourite flavour is vanillaso vanilla was our first attempt.  However, as we used coconut milk in the base…the ice cream had more of a coconut flavour…but it was oh so creamy!

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream

4 tsp cornstarch
1/4 cup plus 1 1/4 cups Natur-a Soy Beverage or any plain non-dairy beverage
1 1/2 cups full-fat canned coconut milk
2/3 cups granulated sugar
2 tbsp. honey
1/4 tsp salt
1 1/2 inches of a vanilla bean…scrape the seeds from inside the vanilla bean

Instructions for making the ice cream base:

In a small bowl, whisk the 1/4 cup of non-dairy beverage of choice with the cornstarch…set aside.
In a saucepan, whisk together the remaining non-dairy beverage, coconut milk, sugar and honey.
Bring to a boil over medium heat…let boil for 3 minutes.
Whisk in the cornstarch mixture and continue to boil for another 2 minutes. The mixture will start to thicken slightly to resemble cream.
Remover from heat and stir in the salt and scraped vanilla bean seeds.
Let cool 10 minutes.
Pour into a liquid measuring cup…easier to pour into the ice cream machine.
Cover and refrigerate for at least 2 hours.
Follow the directions of the ice cream maker to create your batch.

Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream was delicious covered in Dairy Free Chocolate Sauce!

A bowl of Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream drizzled in Dairy Free Chocolate Sauce

Reminded me of a Bounty Chocolate Bar…love the speckles of vanilla bean in the ice cream.

My boys love the Dairy Free Chocolate Sauce I make from Anne Lindsay’s Smart Cooking CookbookI like to replace the corn syrup with honey.

Dairy Free Chocolate Sauce

1 cup cocoa (make sure it is free of dairy)
3/4 cup granulated sugar
3/4 cup water
1/2 cup honey
1 tsp pure vanilla

In a saucepan, combine the cocoa and sugar.
Whisk in the water and honey.
Bring to a full boil on medium high heat.
Stir constantly for 2 minutes.
Remove from heat and stir in the vanilla.
Pour into a jar and store in the refrigerator.
Sauce will thicken as it cools.

If you love coconut…then this is the recipe for you. Unfortunately, my two nephews and Matthew were not fans…although, John and Matthew gobbled it up when they stirred in the Dairy Free Chocolate Sauce.

Michael, on the other hand, loved the texture…”I like this better than the Natur-a”. Well, thank goodness for that…as it is no longer available!

Michael thoroughly enjoyed his bowl of Dairy, Egg and Peanut/Tree Nut Free Coconut Ice Cream with Dairy Free Chocolate Sauce…I am elated!

Next up…’churning’ a batch of Dairy, Egg and Peanut/Tree Nut Free Pure Vanilla Ice Cream!

Have you tried ‘churning’ an allergy friendly version of ice cream in an ice cream maker?

My New Allergy Friendly Toy…An Ice Cream Maker

Summer is here and the time is right for…eating ice cream.

A summertime staple…however, when some of one’s food allergies include dairy, egg, peanut/tree nut’s…ice cream is hard to come by.

My son used to enjoy Natur-a’s Soy Frozen Dessert…but unfortunately, they seem to have disappeared from the frozen food section as well as on their website.

I have always dreamed of making my own ice cream…now that I cannot find a single solitary ice cream that is dairy and peanut/tree nut freeI am heading out today to purchase my own ice cream maker.

Apparently, it was meant to be…they go on sale today at Sears!

Super excited to bring one home and get the insert in the freezer so I can start making some dairy and peanut/tree nut free ice cream over the weekend!

My purchasing an ice cream maker is perfect timing with the Summer 2013 Edition of my Allergic Living MagazineSenior Editor Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living wrote an entire article on Dairy, Gluten and Peanut/Tree Nut Free Ice Cream!

I will ‘play’ with my new ‘toy’ this weekend…I will report back my results next week.

As the summer holidays have started…my postings may start to become a bit irregular.

I wish you all a fun, allergy friendly summer! 🙂

Do you make Dairy, Egg and Peanut/Tree Nut Free Ice Cream? What is your favourite flavour? What ice cream maker do you use?

Allergy Friendly Baking For The Summer

Summer’s Here…this week I decided to get started on some of my Allergy Friendly Pies to freeze for easy summer desserts.

I started with Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Pie (click here for the recipe) and a Dairy, Egg, Soy and Peanut/Tree Nut Free Blueberry Pie. (click here for the recipe)

A Dairy, Egg, Soy and Peanut/Tree Nut Free Apple and Blueberry Pie ready to freeze for a summer dessert

One of each of the boys favourites.

Blueberries are all in the stores so I made 2 more with fresh berries.

Two Dairy, Egg, Soy and Peanut/Tree Nut Free Blueberry Pies ready to freeze

The family favourite.

I happened to have 3 apples left…not really enough to fill a double crusted pie…but just enough to make a Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie.

A freshly baked Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

Much to Michael’s delight!

Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

Crust

1 cup plus 1 tbsp. unbleached all-purpose flour
1/2 tsp kosher salt
1/3 cup canola oil
1/6 cup water (40 mL)

Measure dry ingredients into a bowl.
In a measuring cup, measure the wet ingredients.
Stir together the wet ingredients and swiftly combine them with the dry…do not over mix. I usually finish mixing the last bits of the dry in as I gather the dough together.
Roll dough out between two pieces of floured wax paper to the size of your pie plate.
Carefully pull back the top piece of wax paper keeping the dough attached.
Place dough carefully over the pie plate…remember, do not fret if the dough breaks or tears…pastry dough is very easy to just put back together.
Trim the edges and make a nice edge.

Crumble

1/2 cup Demerara Sugar
1/3 cup unbleached all-purpose flour
1/2 tsp cinnamon
1/4 cup canola oil

In a bowl, combine all the dry ingredients together.
Pour in the canola oil and combine until it is crumbly.

Assembly

Fill the pie with the sliced apples…I had three.
Sprinkle the crumble over top.
Bake 375 F for 25-30 minutes or until the apples are tender and the crust is golden.
Let cool on cooling rack until ready to devour.

Enjoy!

Enjoying a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

What will be on your list of allergy friendly baking this summer?

Tip:  Freezing the pies in the extra-large freezer bags makes them perfect for travelling in the summer…they act as freezer packs, do not thaw out and can be placed right in the freezer or in the oven for an easy summer dessert with friends or family.

Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts To Celebrate Canada Day

When you think of Canada…what comes to mind?  For many Canadian foodies…the answer would be Butter Tarts.

Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts

Butter Tarts…the quintessential Canadian bakery treat.

My first memories of Butter Tarts date back to when my Grandmother visited from England…my mother always had a box of Butter Tarts specifically for her mother…well, she did share them.

Grandma loved her Butter Tarts…as did I!

Unfortunately, I have not been able to share my love for Butter Tarts with my boys. For years, my boys have watched family members enjoying the simple pleasure of devouring the sweet and sticky tarts…dairy, eggs and the possibility of peanut/tree nuts make Butter Tarts .

So you can imagine my boys delight when I was able to re-create the famous Butter Tart to be dairy, egg and peanut/tree nut free for them to enjoy.

I am still trying to perfect this recipe with the right cooking time and amount of filling.  My advice is to ere on the lighter side for the filling than to fill them too full. Refrigerating the pastry lined muffin tin before baking does make a difference on how much the filling overflows. Take the time to do that step.

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Butter Tarts

Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts cooling

Filling

2 tbsp. canola oil
2 tbsp. applesauce (I used cinnamon applesauce as it was all I had on hand)
1 tbsp. flaxmeal mixed with 3 tbsp. of water and left in the refrigerator overnight or until it thickens
1 cup packed Demerrera Sugar
2 tbsp. unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp pure vanilla
pinch kosher salt

In a bowl, mix together the above ingredients.

Dairy and Egg Free Pastry

2 cups plus 2 tbsp. unbleached all-purpose flour
1 tsp kosher salt
2/3 cup canola oil
1/3 cup water

In a large bowl measure the flour and salt together.
Combine the oil and water in measuring cup.
Using a wooden spoon, carefully fold together the wet with the dry until just combined.
Divide dough in two.
Roll each dough ball out between floured wax paper until about 3 mm thick and cut 4 inch circles and tuck into muffin tins. Fill all 12.
Refrigerate for 30 minutes.
Fill each pastry lined muffin tin with less than a 1/4 cup of the filling.
Bake at 325 F for 20-25 minutes watching carefully that they do not overflow…which mine did.
Let cool in tin for at least 10 minutes. (Do not fret if the filling has spilled over…just scrap as much as you can back in the tart.)
Carefully lift the tarts out of the muffin tin to finish cooling on a cooling rack.

Enjoy!

Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts

They may not have looked pretty but my boys loved them!

Happy Canada Day Weekend!