Egg-Free, Gluten-Free Banana Muffins {Experimental}

Parker and I experimented today with a recipe for Banana Muffins using the Ener-G egg-replacer for an almond-flour based gluten-free recipe. Normally, my low-starch, no-sugar recipes include a lot of eggs, but now that Parker cannot have egg whites, I am experimenting with recipe adjustments.

These turned out pretty well for our first try and Parker says they are amazing! If you see a way to adjust ingredients for a more superb result, please let me know!

Egg-Free Banana Muffins 

{Also Gluten, SuCROSE, and Dairy Free}

Ingredients

3 cups blanched, finely ground almond flour
1 TBS organic cinnamon
1 tsp ground ginger powder
1/2 tsp sea salt
1 very ripe organic bananas, mashed (NOTE: The riper the banana, the higher the fructose content)
1 TBS pure vanilla extract
Equivalent for 3 eggs Energ-G egg replacer (4 1/2 tsp. powder plus 4 TBS warm water)
1/4 cup organic agave nectar (fructose)

Instructions

1. Preheat oven to 350 degrees F. Grease muffin tins with coconut oil.
2. In a large bowl, combine dry ingredients, and then run through a flour sifter.
3, In a separate, medium bowl, combine wet ingredients except for bananas, whisking until smooth an creamy. Add bananas, and whisk until lumps dissolve.
4. Combine wet a dry, blending well with a wooden spoon.
5. Scoop into prepared muffin pans and bake for 25-30 minutes.
6. Cool and top with vegetable oil spread and drizzled honey.

CSID Cookie Recipe for Nursing Moms

I just had to share this recipe that came through my work in-box. I have not tried it myself, so please post comments regarding any adjustments or opinions for how this works for your family. My comments are shown between { … }

Gluten Free Lactation Cookie
Created by Jennifer at HybridRastaMama.com

{This recipe if for nursing mothers to consume, not for toddlers or children with CSID, unless you have tested individual ingredients and understand your child’s tolerance levels.}

Ingredients
·         1 tablespoons fenugreek to make 4 T brewed fenugreek tea
·         2 tablespoons flaxseed meal
·         1 cup Kelapo Coconut Oil, melted
·         3/4 cup raw honey
·         2 eggs
·         3 teaspoons vanilla
·         3/4 cup peanut butter or other nut/seed butter (I really like sunflower seed butter in these) {unsweetened almond butter}
·         1/2 cup coconut flour, sifted OR 2 cups gluten free all-purpose flour
·         4 tablespoons nutritional yeast
·         2 teaspoons aluminum free baking powder
·         1 teaspoon sea salt
·         3 1/2 cups gluten free oats {if starch is an issue, try 3 cups almond flour}
·         1/2 – 3/4 cup raisins or dried cranberries (optional)
·         1/2 – 3/4 cup chocolate chips (optional) {omit with first batch to test tolerance without}

Directions
1.      Preheat oven to 325 degrees

2.      Brew fenugreek in 8 ounces of hot water until grains are soft.

3.      Mix flaxseed and 4 tablespoons fenugreek tea and let sit for 3-5 minutes. DO NOT DISCARD THE GRAINS!

4.      Beat coconut oil and honey.

5.      Add eggs and vanilla and mix well.

6.      Fold in the peanut butter/nut or seed butter until well combined.

7.      Add flaxseed mix and fenugreek grains and mix well.

8.      Add flour, nutritional yeast, baking powder, and salt. Mix and if using coconut flour see ingredient notes below.*

9.      Mix in oats until well combined.

10.    If using raisins or cranberries and/or chocolate chips, slowly fold these in.

11.    Round off a large tablespoon of dough and place on cookie sheet. Press it down slightly.

12.    Bake for 15 minutes then check cookies. Continue baking (checking every 3 minutes) until the outside is a bit brown with crispy edges. The inside should still be slightly moist and soft.

13.    Let cool on cookie sheet for a few minutes and transfer to a cooling rack.

Ingredient Notes
1. Coconut flour has the tendency to soak up a ton of liquid. Every brand varies. If your batter seems dry at this point, add in a tablespoon at a time of coconut milk or your other favorite milk until the consistency is more doughy and moist. If you overdo it, add in sifted coconut flour in 2 teaspoon increments.

2. This batter is really sticky! Do not try to form dough balls with your hands. It will be a mess. A yummy mess at least! I like to grease my spoon with a little coconut oil. It helps the dough slide right off!

3. This recipe is not incredibly sweet although if you use the dried fruit or chocolate chips it does sweeten up! If you prefer a really sweet cookie, add some additional honey and/or vanilla. For every 1/4 cup of honey you add, you will need to increase the coconut flour by 2 tablespoons and the oats by 2 tablespoons.

4. The reason that honey is used and not sugar is because honey has tremendous health properties which a mother can pass on to her breastfeeding infant. Unless you are allergic to honey, please do not substitute the honey with sugar.

Cranberry Coconut Burst Cookies

These sweet and tart cookies are completely sugar-free, starch-free, gluten-free and wheat-free. This recipe makes 3 dozen cookies, so you may want to reserve the dough in the freezer for later use.

Yield: 3 dozen cookies
Ingredients
3/4 cup (6 tablespoons) butter at room temperature
1 cup honey OR 3/4 cup agave
1 Tbsp grated lemon peel
2 tsp vanilla
2 eggs

2 cups blanched almond flour
2 cups unsweetened shredded coconut
2 tsp Ener-G baking powder
1/2 tsp sea salt
8 ounces fresh or thawed cranberries

Preheat oven to 325 degrees Fahrenheit. Grease cookie sheet with a thin layer of butter.

Instructions
1. Combine butter, honey, lemon peel, vanilla and eggs and mix for 5 minutes using an electric mixer.

2. In a separate bowl, blend almond flour, coconut, baking powder and sea salt. Add to wet ingredients and mix on medium speed until combined. Stir in cranberries.

3. Using a melon-scoop or large spoon, scoop batter onto cookie sheet, making 1 dozen cookies at a time.

4. Bake for 25-30 minutes. Remove from oven and cool for about 5 minutes. Then carefully place cookies on a cooling rack using a small, metal spatula. Cool completely.

5. Store in an airtight container in the refrigerator.

Almond Flour Bread Mini Loaves

You will want to add this recipe to your list of weekly “batch bake” items. Several recipes call for using almond bread, so having this already baked, cooled and sliced will save you time and give you more freedom in using last-minute recipes calling for almond bread. 

Yield: 4 3×6 inch loaves 

3 cups blanched almond flour
1/2 teaspoon sea salt
2 1/2 Tablespoons Ener-Gbaking powder (OR 3 teaspoons baking soda)
8 eggs
1/4 cup coconut oil, melted
1/4 cup grapeseed or vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup honey 

1. Preheat oven to 350˚F/180˚C. Generously grease mini loaf pans with coconut oil or butter.

2. Sift together almond flour, sea salt and baking powder in a large bowl.

3. Add remaining ingredients and blend well with a wire whisk or electric mixer.

4. Divide batter evenly among bread pans.

5. Bake for 30 minutes or until golden brown and inserted knife comes out clean.

6. Cool compeletly on wire racks before slicing. Store in airtight container or bag in the refrigerator for up to 10 days or freezer for up to 3 months.

Use for tuna melts, French toast, grilled cheese or any other meal or snack normally calling for traditional bread.

Knox Blox – Gelatine Fruit Juice Squares

Blueberry-Pomegranate Knox Blox with Plain Yogurt and Frozen Blueberries
This is a very easy recipe and a great after-school or school lunch treat. Works best with 100% Welch’s grape juice or low-sucrose juices such as pomegranate, cranberry, or blueberry. Do not use juice with added sugars and read labels carefully. Plain yogurt, berries, or homemade whipped cream (heavy whipping cream and fructose blended until stiff) are optional.
4 packets Knox Unflavored Gelatine
4 cups Welch’s 100% grape juice, or unsweetened pomegranate, cranberry, or blueberry blend
Fructose to taste (optional for bitter juices such as pomegranate)
1. Bring 3 cups of juice almost to a boil.
2. Add the remaining cup of cold juice to a mixing bowl. Sprinkle gelatin from all four packets onto cold juice. Let sit for about 1 minute.
3. Add hot juice to cold juice and blend well until gelatin is completely dissolved.
4. Pour mixture into a square or rectangular baking dish and refrigerate until firm.
5. Cut into “blox” and serve alone or with toppings as suggested above.

Sweet ‘N Crunchy Salad

This sweet and crunchy salad makes a great cool side dish or snack. It will keep in the refrigerator for up to 24 hours, but don’t be surprised if it is gone way before that! 

This recipe is best introduced in very small servings with Sucraid and a minimum of 3 weeks after major symptoms have ceased.

Yield: 10, 1/2 cup servings 
3 stalks celery, finely chopped
2 medium apples, peeled and chopped into small cubes (S)
1 cup halved or quartered red grapes
1/4 cup slivered, blanched almonds (Optional, Group C recommended)
1/2 cup plain or homemade yogurt
Honey or fructose to taste

1. Place all of the ingredients except for the yogurt in a medium-sized bowl, and stir to mix well. Add the yogurt, and stir just until the ingredients are well coated.

2. Serve the salad in  one-quarter or half-cup portions.

Fast Food for the Food Challenged!

Lactose-Free, Gluten-Free, Sugar-Free, Starch-Free, Grain-Free
When I am in a rush, grabbing a few bites of these foods nourishes quickly without the negative side affects! You may have to prepare some of these a bit in advance, but for the most part they are grab ‘n go…

*Avocado
*Sliced, raw Zucchini
*Hard Boiled Egg (if over 1-year)
*Sliced Cheddar Cheese and Almond Butter (no sugar added)
*Celery Sticks w/ Almond Butter
*Grilled chicken breast chunks and sliced strawberries on a bed of baby spinach
*Plain Yogurt topped w/ fresh or frozen mixed berries and topped with honey/fructose (use homemade yogurt for lactose-free)
*sliced cucumber topped with canned tuna or salmon (no soy added)
Additional options that are not lactose-free…
*cottage cheese w/ sliced or chopped tomato
*celery and cream cheese

CSID Weekly Menu Plan and Shopping List

I understand that often time and money are the most important factors in providing healthy meals for your family. I find that planning ahead and weekly shopping is vital to making sure I have all I need to provide a quick meal void of high-starch content and processed foods which may contain sugar or other taboo ingredients. Feel free to add a salad to each dinner, or as an alternative to sprouted grain or almond bread if you are avoiding starch or fall under Group A. Please alter recipes as needed for infants or toddlers not ready for hard or bite-sized foods. All of my children are over the age of seven, so I sometimes forget that not every child is able to have all these foods. Please check with your child’s doctor regarding the appropriate age for introducing dairy, eggs, and honey, etc.

Click on the links below for access to PDF files of the menus and grocery list.

Please let me know if you have any problems with these links, as I am using a (new to me) document sharing program in order to provide these lists online.

I have linked each recipe requiring more than just tossing together the ingredients listed in the meal title. Simply click on the recipe after downloading the page and you will be directed to the webpage posting that recipe!

Thanks!

Celery Sticks with Yogurt Cheese and Cucumber Sandwiches

SNACK PLATE

Celery Sticks With Yogurt Cheese and Olives
This recipe makes a great snack or take along addition to any sack lunch. Or pre-slice celery and store in a plastic container in the refrigerator alongside the almond butter for a quick boost of protein and fiber any time of day.

Yield: 2 servings

4 celery stalks, sliced into 2-inch long sticks
1/4 cup fresh yogurt cheese
12 black olives
red grapes

1. Spread 1 teaspoon of yogurt cheese on each celery stick.
2. Top with two black olives on each stick.
3. Serve immediately with Cucumber Sandwiches and red grapes or cover with plastic wrap and refrigerate for up to 2 days.

Variations:
-Substitute yogurt cheese for almond butter and top with dried, black currants and honey.

Cucumber, Cheese and Turkey SandwichesMost lunches for this menu will contain a combination of snack-like foods and leftovers. These mini sandwiches make a great between meal snack. You can also pack ingredients separately and store them in a small ice-chest for an on-the-go snack.

Yield: 2 servings

1 medium cucumber (about 8-inches in length), cut into 16 slices
2 4-inch slices of medium cheddar cheese, cut into quarters (making 8 small slices total)
2 slices of oven-roasted turkey breast sweetened with honey, cut into quarters (making 8 small slices total)

1. Lay eight of the cucumber slices flat on a large plate. Layer one slice of cheese and once slice of turkey on top of each cucumber slice and top with remaining cucumber.
2. Serve with red grapes and celery sticks variation of your choice.