Our local pizzeria, Aver’s Pizza, makes an unusual and addicting Cuban Black Bean Pizza. This is my allergy-friendly version, which captures the tanginess of the cilantro and lime. 1 recipe Kamut Flour Pizza Dough, divided into 2 pizza crusts 1 recipe Cilantro-Lime Pesto ½ red onion, thinly sliced into half moons 1 red pepper, [...]
Archive for the ‘baking’ Category
Cilantro – Black Bean Pizza
Posted in baking, Italian, main meals on September 19, 2007 | 5 Comments »
Tuscan White Bean Pizza with Caramelized Onions
Posted in baking, global safe eats, Italian, low histamine, main meals, vegan on September 19, 2007 | 1 Comment »
This recipe will convert even the staunchest meat-and-cheese lover to vegan pizza. When cut into small pieces, it makes an elegant appetizer to serve with drinks. 1 recipe Kamut Flour Pizza Dough 1 recipe Caramelized Onions White Bean Topping 1 15-ounce can navy or cannellini beans 1 tablespoon olive oil 1 garlic clove, coarsely chopped 1 [...]
Oven – Roasted Red Peppers
Posted in allergy recipes, baking, gluten free (GF/CF), Italian, low histamine, main meals, sauces and basic ingredients, vegan, yeast free on September 17, 2007 | 1 Comment »
This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers. 6 – 8 large red peppers, cored and seeded, and chopped into 1-inch chunks 3 cloves garlic, chopped 1/2 cup tightly packed fresh basil leaves 1 medium onion, sliced (optional) 2 tablespoons extra-virgin olive oil Preheat oven [...]
Spookily Pumpkin Muffins
Posted in allergy recipes, baking, breakfast, low histamine, vegan, yeast free on September 6, 2007 | 12 Comments »
Getting kids to eat veggies is all about marketing, especially when you have a picky food-allergic child. For those of you not in the know, Spookily is a square pumpkin that stars in his own cartoon show aimed at the under-five crowd. (What is it about square things and kid’s cartoons?) My daughter has never [...]
Applesauce Oatmeal Raisin Cookies
Posted in baking, dessert, vegan on June 18, 2007 | 1 Comment »
1 cup dairy and soy free shortening 1/2 cup brown sugar 1/3 cup white sugar 1/3 cup applesause 1/3 cup water 1 teaspoon vanilla 1 1/2 cups flour mix 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon ginger 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins Preheat oven to 300 degrees. [...]
Jane’s Whole-Grain Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Good toasted; keeps well. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes one large loaf Sponge: 1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast) 1 tsp sugar1 c. hot water (120o-125o) 1½ c. whole spelt flour Mix dry ingredients [...]
Jane’s White Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Quite similar to white bread made from wheat flour. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes one large loaf 3½– 4 c. white spelt flour (+ additional flour for kneading if needed) 1 pkg dry yeast (or 2 ¾ tsp bulk [...]
Jane’s Corn Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Slightly sweet bread derived from recipes for Anadama bread, an old type of bread that usually includes corn meal and molasses. Very good toasted. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes one large loaf 1 pkg dry yeast (or 2 ¾ [...]
Jane’s Maple Oatmeal Spelt Bread
Posted in baking, vegan on June 15, 2007 | Leave a Comment »
Has a very good delicate, slightly sweet, flavor; good toasted. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat. Makes two medium loaves 2½ c. boiling water 1 c. regular rolled oats (not instant) 1 pkg dry yeast (or 2 ¾ tsp bulk dry [...]
Ginger Apple Coffee Cake
Posted in baking, breakfast, vegan, yeast free on June 15, 2007 | 1 Comment »
My friend Jeff made this cake for a brunch party one Sunday. I’ve adapted his recipe to be allergen-free, and I think it is even moister and more intensely apple-flavored. Jeff bakes this in a bundt pan, but since I don’t have one, I make it in a 9 x 13 pan. Either one will [...]
