Ice cream is one of those thing you really miss being dairy free. There are a ton of dairy free ice cream recipes, but they all call for soy – or egg. Now I do have to say if you don’t like bananas, you may not like this. We are going to experiment with this and see if a different fruit would work as the base. We use out 1 1/2 quart ice cream freezer, but I’m sure you could just freeze it in a freezer safe container as well.
We had a visit with Landon’s allergist today. He’s doing good, and getting close to his “anniversary” of his testing where he’ll be re-tested for his allergies. I’m trying to not get my hopes up, but am very anxious to see if he’s outgrown any of his allergies. It would be nice to have a few foods back. Tomatoes, soy or wheat… those would be on the top of my list (like I have a say in the matter…).
On a much happier note, we have a new addition to our family!! Riley was born on September 6th. I was a bit fearful nursing him the first few days. So far there is no sign of any food allergies, at least through my breast milk. I’m hoping and praying that it stays that way. It has been an adjustment having two small children – Landon is in total love with “his” baby brother, and has been a great help so far.
So on to the “good” stuff!! I’ve been wanting blueberry muffins for the last week. Though I could have the allergy filled kind, I would have to eat it in hiding. Blueberry muffins would make a great addition as a breakfast option as well. I found a recipe here and tweaked it to be allergy free for us. They were yummy!
We have longed for an easy way to make good and cost effective ice cream for our whole family to share. With our Cuisinart 1-1/2-Quart Automatic Ice Cream Maker it is very easy to experiment, because in 20 min you can taste your result without cranking!
Brownies anyone? With all of the mixes having either milk or wheat in them, we have not been able to have good brownies in a long time! Thanks to Denise’ efforts, we now have a workable recipe!
Another “donated” recipe from my mom. We’re lucky to have such a great experimental cook in the family. It makes for twice the recipes for you to pull from!
- 2 eggs or equivalent egg substitute
- 1 ½ cups sugar
- cup oil
- 1 teaspoon gluten free vanilla
- 2 cups of your favorite gluten free flour blend
- 1 ½ teaspoons baking soda
- 1 teaspoon xanthan gum
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup chopped nuts (optional)
- cup raisins (optional)
- 4 cups peeled, cored, sliced apples
- If using regular eggs, put eggs in a bowl and beat first. Add sugar and mix with wooden spoon. Add oil, vanilla, flour, baking soda, xanthan gum, cinnamon, nutmeg,
- salt and mix together. Add nuts, raisins and apples. Mixture will be
- thick. Spoon into and spread out in a greased 9x13-inch pan. Bake at 350 degrees for 40-50 minutes. Serve warm. Enjoy!