Sunday, August 11, 2013

Indulgent Allergy-Free Recipes by Shirley

I am pleased to present you with two wonderful recipes from Shirley Plant's cookbook "Finally... Food I Can Eat!" I have not seen many allergy-free recipe books that also offer vegetarian dishes and treats- I think this is a great addition and definitely something to consider when you're looking for a new way to spice up your kitchen! 

Please make sure to try out these two recipes that she was delighted to share with all of you! Please let your comments below- let us know how it turned out! 

Quinoa Pancakes
Free of dairy, yest, corn, sguar, eggs, soy, nuts, nightshades, gluten
3/4 cup quinoa flour
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp unbeffered Vit C crystals
1/2 tsp cinnamon
1/4 tsp nutmeg
1 -2 tbsp oil ( I use coconut oil)
1 cup organic apple juice
In a bowl mix dry ingredients together. Add wet ingredients into dry to make a thin battter. Cook pancakes in a hot ,oiled pan until golden, flipping when you see bubbles.
Top with Maple syrup, apple butter or fruit

Free of dairy, yeast, corn, sugar, eggs, soy, nightshades and gluten
2 cups brown cripsy rice cereal ( puffed rice)
2/3 cup brown rice syrup
2/3 cup peanut butter
1/2 cup raisins
1/3 cup sunflower seeds
1/3 cup pepitas ( pumpkin seeds)
1/4 cup dried cranberries
Brown rice cereal or puffed rice is the healthier, gluten free option to Rice Crispies. It has no added sugar or additives.You can find it at your local health food store.
Place brown rice syrup and peanut butter in a saucepan and heat, do not boil. Place all other ingredients in a bowl and pour hot syrup over the ingredients and mix well. Line an 8x8 square pan with parchment paper and with a wet spatula press mixture into pan evenly. Put in fridge for at least 1 hour before eating

Shirley has an affordable E-book and also offers a hardcover book for purchase. To purchase her cookbook please click here