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!

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?

The Toronto Star’s Day 12 Cookie Calendar Countdown: Dairy, Egg, Soy and Peanut/Tree Nut Free ‘Sugar Plum Oat Fairy Cookies’

I was sooo excited to see The Toronto Star’s Day 12 Cookie Calendar Countdown Cookie…Jae Steele’s Gluten-Free Thumbprint Cookies…a cookie that was already dairy and egg free!

Love the name…’Sugar Plum Fairy Cookies’…plum jam is one of my favourites!

I knew this was a cookie I definitely wanted to try. Click here for the original recipe from The Toronto Star.

Unfortunately, I had forgotten how hard it would be to find brown rice flour let alone find one that was free of my son’s allergens…dairy, egg, sesame and peanut/tree nuts. I had no such luck…so I opted for oat flour.

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free ‘Sugar Plum Oat Fairy Cookies’

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Sugar Plum Fairy Cookie'

Combining three of my favourite flavours…cinnamon, oats and plum jam…I loved them!

In the end, I did need to adapt Jae’s recipe…I needed to increase the oat flour to 2 1/2 cups…it was still a bit wet and sticky but much more easily manageable. I also switched the nutmeg to ground ginger as a personal preference. I baked the cookies for 10 minutes, then indented them with my thumb and added the 1/2 tsp of plum jam and baked them for a further 6-8 minutes. I baked half the recipe at 350 F in the same manner as the above with similar results.

Who does not love the combination of cinnamon, oats and chocolate!

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Sugar Plum Fairy Cookie' with Chocolate

Try sprinkling in Enjoy Life’s Chocolate Chips for a kid friendly option!

Tip 1: For those that can tolerate wheat free oats…I found Chateau Cream Hill Estates product, Lara’s Whole Grain Oat Flour. Right on the front of the package it reads, “FREE OF: Wheat, Barley, Rye Triticale, Spelt and Kamut.” On the side panel, is an advisory stating that “Current scientific literature suggests that the majority of people with celiac disease can tolerate eating limited amounts of pure and uncontaminated oat flour…” ending with “Please check with your doctor and/or dietician before introducing oats into your diet.” Click here for a link to their website to read more about their products.

Tip 2: One can always make their own oat flour by processing whole oats in a food processor until a fine ground.

Tip 2: Incidentally, finding the Greaves Plum Jam was not hard for me to find…MacMillans Orchards in Ajax sells many varieties of Greaves products. My personal favourite plum jam, as well as my mother’s, is Mirabelle Plum by St. Dalfour. Their no sugar added jams are only sweetened with concentrated grape juice and are gluten-free.

I made some specifically for my mother to enjoy over the holiday season using St. Dalfour’s Mirabelle Plum Jam.

I will have to tuck them away to keep me from eating them!

P.S. Have you been following along with Jennifer Bain’s Cookie Calendar Countdown in The Toronto Star? Have you tried any of the cookies? What types of cookies entice you to bring out the bakeware? Would you consider adapting a recipe to suit your food allergens or do you prefer to buy prepackaged allergen friendly baked goods? Would love to hear from you!

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Crinkles For Carla

Carla @ My 1/2 Dozen Daily hosted a very fun Secret Sister Swap this month.

My Secret Sister, Virna @ craftmates, loves chocolate…one of the gifts I put together for her was a package of freshly baked Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Crinkle Cookies. Click here for the adapted recipe.

 Carla left this comment on my blog… “Oh these look sooo good!! Yum! Going to have to see what I can do!!”

As I had already planned to stop by Carla’s place to drop off some toys on my way to a ‘girls’ weekend’ at my mom’s…I thought a Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Crinkle Cookie version would be the perfect treat to surprise Carla.

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Crinkle Cookies cooling

For Carla’s gluten free version…I followed the adapted recipe (link above) replacing the all-purpose unbleached flour with Namaste Perfect Flour Blend…I had just enough left.

Matthew and I enjoyed sampling a few to make sure they were worthy…delicously decadent!

A package of Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Chocolate Crinkle Cookies and a package of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Crinkle Cookies

In the morning I also baked some Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Crinkle Cookies for Carla’s girls to enjoy.

Carla surprised me with one of her lovely creations…a coupon holder with a magnetic closure.

A coupon holder made from Carla @ My 1/2 Dozen Daily

Just the right size to slip into my purse…thank you Carla!

Did you figure out the ‘pink gift’ for Carla’s eldest daughter?

Carla's eldest daughter with her pink hair

PInk hair dye! How fun is that! 🙂

Looks like it is going to be a fantastic weekend…looking forward to getting outside and enjoying the day with my mom on our ‘girls’ weekend’!

Michael’s Guacamole

At the beginning of the summer, my eldest son, Michael, had requested to try some new dips.

With his multiple food allergies…dairy, egg, beef, sesame, fish, shellfish, peanut/tree nuts, mustard and raspberries…Homemade Guacamole seemed to fit the bill!

My son enjoying his Guacamole with tortilla chips and salsa

Simple healthy ingredients…Guacamole was the perfect ‘summer time dip’ to throw together for a tasty afternoon snack for my growing teenager!

Avocadoes are full of omega-3 fatty acids, Vitamin C, E and carotenoids…making them a powerhouse of ‘goodness’ I am pleased to see my son enjoy.

Using ‘The Barefoot Contessa’s Cookbook’ recipe for Guacamole as a guideline, I quickly put together a personal serving of Guacamole.

Michael’s Guacamole

1/2 a ripe avocado, diced
1 tsp freshly squeezed lemon juice
1/8 tsp minced garlic
1 tsp of finely chopped red onion
1 small ripe tomato, diced
sprinkle of salt and pepper to taste

Combine all ingredients in a small bowl. Mash the avocado while mixing all the ingredients. Served along side tortilla chips and salsa.

Chunky version of Michael's Guacamole

Enjoy!

Tip: I dipped a few carrots in for a change…yummy!

P.S. Frankly, I enjoyed the Guacamole to be left chunky…Michael insisted the avocado be mashed.  One of the pictures is the chunky version and the other is the mashed. Either way…delicious!

P.P.S. I would love to try adding chopped fresh coriander or ‘heat it up’ with a little tabasco sauce!

How do you like your Guacamole?