I scream, you scream: We all scream for ice cream!

Well, I’m still making one of the two recipes in my initial ice cream post, but one had minute traces of sulphites in the cream, so I found another alternative! AND my ice cream cones are getting much better.

Ice cream… without cream!

The secret to my current ice cream is frozen Aquafaba mousse. I love this stuff, and while I usually use legumes, it can be made with alternatives, too.

1) Thaw your Aquafaba

2) Put it in a stand mixer with the whisk attachment, and whisk until stiff peaks form.

3) Add a sugary syrup as desired, and another acid will also help stability.

4) Take a small amount out, and mix in flavourings, like melted chocolate, fruit jam, blended fruit, caramel sauce, etc.

5) Gently fold the flavoured mousse into the regular stuff; it may deflate a little bit… but it’s not too bad

6) Freeze it & enjoy.

Ice Cream Cones

I found a waffle cone iron, and I’m still experimenting. My recipe today was very vague- I threw together ~3/4 c coconut flour, ~1/2 c oat flour, 1/2 tsp baking soda, 1tsp rice vinegar, and ~1.5 cups of milk. If you use a dairy free milk… top 10 free. It looked like this going into the iron.

It ended up a bit soft, but they functioned!

Happy Experimenting 🙂

-Janice

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Yorkshire Pudding

Yorkshire puddings are soft, bowl-shaped buns ideal for holding gravy for a special meal, like your favourite type of roast. We just made them for Easter supper, and I am very excited to have found that my dairy-free version to accommodate other family members actually worked better than my first try with dairy! It’s also gluten free so I could make it in my sister’s celiac kitchen. And egg and nut free… come to think of it I think it has none of the priority allergens. I’d be happy to suggest substitutes if you need & want them!

The secret is a difference of temperature- cold batter into hot oil. Without further ado this makes 1 dozen.

2/3 c white rice flour

1/3 c tapioca starch

1/4 tsp salt

1/4 tsp baking soda

9 Tbsp Aquafaba (the water from cooked or canned beans)

1 tsp rice vinegar

1 cup coconut milk

Vegetable oil, or grease from your roast if applicable.

1) Preheat the oven to 425F

2) Put ~1Tbsp of oil/grease into each cup of a muffin tin (I use silicone. My sister prefers metal, but sometimes hers stick a bit). The bottom of the cup should be covered.

3) Put the muffin tin into the oven, and let the oil get VERY HOT while you prepare the batter.

4) Mix dry ingredients.

5) Add Aquafaba and Vinegar, mix well.

6) Add coconut milk and beat a few mins. It should be the consistency of thick cream.

7) Chill the batter in the fridge if it’s not already cold.

8) Working quickly when the oil gets hot, take the muffin tin out of the oven, and distribute the batter relatively evenly in each muffin cup. Put it back in the oven and close the door.

9) Keep an eye on your puddings without opening the oven if at all possible. Bake 425F for 15-20 minutes, or until they are a bit browned and have risen enough.

10) Serve with your favourite gravy & roast, and butter or margarine if you’d like. Enjoy.

Beaver’s Tails

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I’ve been skating twice now this winter, and growing up in Ottawa, this means that I have now been craving those amazing BeaverTails that are so delicious straight off the Canal.

So without further ado, here is my current top-11-allergen-free adaptation! Heavily adapted from this recipe until I could eat it, and hopefully so can you. Enjoy.

  1. Blend together the dry ingredients:
    • 1 1/4 c tapioca starch
    • 1/2 c coconut flour (or another absorbent GF flour like Oat flour or Brown rice)
    • 1 cup white rice flour
    • 1 1/8 tsp baking soda
    • 1 tsp salt
    • 1/8 tsp powdered ginger (or nutmeg)
    • 2 tsp ground chia (or flax would probably work too)
    • 3/4 c sugar
  2. Mix the wet ingredients in another bowl, or stand mixer:
    • 1 Tbsp rice vinegar (or another strong acid)
    • 1 cup (minus 1 Tbsp) milk substitute of your choice
    • 6 Tbsp Aquafaba (this is the water drained from cooked beans, cooked chia, cooked flax, etc… it works like egg whites. It is miraculous.)
    • 1/4 c vegetable oil of your choice (eg. corn or canola)
    • 2 c mashed sweet potato
  3. Add the dry ingredients to the wet ones and mix until combined.
  4. Chill the dough in the fridge 2-24 hours. Pro tip: Go skating!
  5. On a floured silicone mat (or parchment paper, etc), roll out dough to 1/4″ thickness. Using the blunt side of a table knife, cut out shapes as desired.
    • Note: that the delicacies served on the Rideau Canal are ~3″x8″ ovals.
    • I found that size was difficult to handle without a frying basket, so I made shapes the size of my utensils instead. It was much easier.
    • Or make them 3/4″, cook them longer, and make regular doughnuts!
    • This dough can be frozen, then thawed before frying… I think.
  6. Find things for helping you flip the doughnuts. Metal ones with slots are ideal. I might go ahead and buy a frying basket… Then pre-heat oil for frying- you want to aim for 375F-425F.
  7. While the oil is pre-heating, you should also get a plate ready for the finished creations, and also get a container ready with the topping:
    • white sugar
    • raw sugar (or light brown sugar)
    • a light sprinkling of powdered ginger (or cinnamon)
  8. Add the doughnuts when your oil is hot, and flip them over once they are golden brown. When both sides are golden brown, remove, and toss immediately into your topping mixture.

This makes plenty- definitely enough to share! Let me know if you have an allergen that you’re trying to avoid- I might have an idea of how you can adapt the recipe 😀

PS I was reminded that topping options on the canal vary. Topping above is similar to the originals. But you can also try Killaloe Sunrise with Cinnamon, white sugar, and a squeeze of fresh lemon; Chocolate icing with pumpkin seed butter; or mashed garlic in margarine with your favourite safe cheese.

Gummies!!!

It’s amazing how, over a year, you can miss certain textures in your food. One of the ones that I really wanted to try for the holidays (but didn’t in the end) were gummy candies. But Valentine’s is just around the corner… so I’ve made these! 


I found the original recipe on YouTube, here https://youtu.be/YQ2DweIAGtk, but here it is again, in a smaller batch: 

Heat 1/4 cup sugar and 1/2 can coconut milk together until the sugar dissolves. 

In another bowl, mix 1/4 of rice flour and 3/4 c tapioca starch (the original recipe insists you use the flour, but… they’re the same thing… so I dunno what he meant there). 

Add the coconut milk mixture to the flour mixture, and stir well. Add about 1/4 c milk until the mix is thinned to the consistency of milk. If you want to do layers, split the mix in half (I used plastic bags) and colour one bag (I used blueberry juice). 


Start by pouring a thin layer in the bottom of your silicone mould. Steam it for 1-2 minutes. Add another thin layer, steam 1-2 minutes. Continue adding layers and steaming until you’re at the end. I steamed the last layer for 3 minutes just to be sure. 

Then put them in the fridge, and let it set for 10-30 minutes. 

Then pop them out of the moulds. And hide them from yourself; they’re addictive!!! Make sure it’s an air right container so they don’t dry out. I’m testing them now to see if it should be fridge or not… I’m thinking not…

Variations: I added a bit of coconut to the bottom of one of my moulds. Lovely!!! My next batch I plan on trying coconut flour instead of rice flour so that the flavour is more coconutty- these are relatively bland, all things considered. 

I also wonder if, since coconut milk is kinda like cream, if one could make this with cream instead and have it work the same way. I might try that for other flavourings. If I can ever try other flavourings…. anyways happy experimenting! 

Cocoa(not) SNICKERDOODLES 

The other day I stopped by a small natural food pantry on my way home from work. A friend had insisted she’d found safe all-purpose flour for me there, but as it turns out it had traces of nuts. Which explained some hives.

I digress. I chose to force myself to look around and see what else they had… and they had Coconut Flour from Earth’s Choice!

So I decided to try it out in a recipe I adapted from what was my favourite cookbook as a child, the Treasury of Creative Cooking. It has gold pages, which obviously makes it better. If you want to make it gluten free, be sure to use GF oats, and check with your celiac to be sure that oats are not a problem for them (some celiacs are sensitive to oats, others not).

Cocoa(not) Snickerdoodles

Heat oven to 375F. Grease your cookie sheets or add Parchment, or silicone mats.

In a large bowl, beat:

1 cup butter, softened (bet this would work with coconut oil too!)

3/4 c brown sugar (I just used raw sugar)

3/4 c granulated sugar

Add in:

1 large banana

Mix well.

Slowly add:

2 c uncooked rolled oats 

3/4 c white rice flour (I had a bit less)

3/4 c coconut flour (I had a bit more)

1/4 c dry milk powder (next time if I’m baking for my lactose-free colleague I’ll try adding more coconut flour instead of more lactose…)

1 tsp baking soda

Mix it all well, you should get a large glob. This dough is perfectly safe to eat as is… and is an excellent addition to ice cream. I expect it’d be amazing coated in chocolate, if you can have that sort of thing (maybe someday!!!). 

Before you bake them, put 2 Tbsp of white sugar and 2 Tbsp raw sugar in a bowl. Roll the dough into 1-2″ balls, and coat in the sugar mix. Put them on your cookie sheet, and press flat. Mine didn’t spread, but the original recipe calls for 2″ space between. 

Bake 8-10 mins (375F), until firm in the centre. Put them on wire racks to cool. Then hide them from the children. And from yourself.

Enjoy! 

Marshmallow #Fails

When you are substituting a TON of ingredients in recipes… Sometimes it works, and sometimes it doesn’t. 

Just in case you think I’m some sort of innate cooking genius… I burned eggs as a child multiple times. And bacon. And water. A lot of what I know comes from failures, so this month I thought I’d share one of my MANY failures of last year. This one was one I ate, and enjoyed. There were a few (dehydrated yogurt & fruit leather for example) which were so inedible I just had to compost. And some, like grapefruit toffee… which I made myself eat over a month or two because I’m that stubborn. 

This past summer the attempt was MARSHMALLOWS! So far it’s resulted in some very sweet, not very marshmallow like confections. I can’t use gelatin because of the sulphites, and agar is very far down the list of things to try next when I have no hives. Chocolate is MUCH higher.

But anyways, I found a recipe that used icing sugar and corn syrup, and substituted golden syrup… and i think the recipe wasn’t well tested. I tried it twice in small batches with complete failures. Delicious failures, mind you.


I tried it later at different temperatures, and it looked a lot more like marshmallows… smooth… but was basically just sugar fudge. With no flavourings.

So. All that to say: If you have a marshmallow recipe that doesn’t use gelatin or agar… please let me know!

Or if you know how to MAKE gelatin that might work too. 

Beans, Chard, and a dash of adventure

I made some awesome pumpkin seed soup again a few days ago (I’m sick. Again.), but I somehow bought too much chard and so tonight I contemplated how to use it up. I decided to look online for some non-soup alternatives, and ran across this recipe which also uses canned beans. A bonus when you’re figuring out how to reduce your crazy grocery bill (cooking from scratch is SO expensive!). 

You might initially think: um. WHAT is THAT? Or it may remind you of Dr.Suess and some things that should not be green. But there comes a point with allergies where a girl gets a little stir-crazy eating the same flavours day in and day out. I was beginning to think I’d tasted all the variations in flavour possible from the list. Nope!!! This is actually pretty good!

Without further ado, I give you: Green Fritters

You’ll need:

– chard, cut up (I just used the leafy part from one bunch, and fried the stems for another meal)

– a can of beans (I used white northern)

-flour of some kind (I used white rice, about 1/2 a cup-a cup)

-salt. 

– butter.

In a large bowl, using an immersion blender, blend the salt, rinsed beans and chopped beans together. (I did this in a blender. It was less successful). It will make a mixture that is pretty liquidy.

Then you add the flour in small amounts until it’s stiffer and more like the consistency of waffle batter (or stiff peak egg whites).

Put some butter on low heat in a frying pan, and drop spoonfuls of the mixture into the pan, frying it slowly and flipping it until you end up with a fritter that is firm all the way through. 

Good luck!