Do you have wild currants growing in your yard?

If you are like me you’ve watched them grow, ripen, and get picked off by birds year after year. If you’ve got kids with an interest in gardening and a nice sized bucket, then this quick recipe for syrup may be one for your family to try.

Everyone looooved this sauce on their pancakes. This is the first time we’ve done anything with our currants and it was a rousing success.

We were so glad we decided to use them this year. Next we will learn to make jam. (more…)

My husband says this is better than real ice cream, but we think that’s going a bit too far. It is super rich, creamy and delicious!

While this recipe does contain milk, it’s in the form of yogurt, so it will work for those who cannot have liquid milk, but who can have yogurt and cheese.

To make this frozen yogurt, you’ll need an ice cream machine. I have the Cuisinart electric ice cream and frozen yogurt maker. (more…)

Blueberry muffins have been a fetish of mine since I was a child. They are a handy on-the-go snack that freeze very nicely. I make bulk batches when I get the urge and then freeze them for future use.

After several unsuccessful attempts I have finally figured out how to make them light and moist. Rather than use sugar and a liquid, I substitute with maple syrup (honey tends to make them brown too fast) and I use 1/3 part almond flour in my muffin mix. I have used both fresh and frozen blueberries but I prefer fresh, folding them in after the batter is fully mixed. (more…)

If you are looking for something different, here’s a quick and easy way to cook sweet potatoes that’s not the same old mashed, or Thanksgiving sweet. (more…)

I waited until the last minute to get together something for my son’s Mother’s Day Tea Party. Wanting to make these cookies as healthy as possible by avoiding all sugars, even maple syrup, I decided to check out Pecanbread.com, a website devoted to helping folks following a Specific Carbohydrate Diet. There I found a handful of recipes. One in particular peaked my interest because I had all the ingredients for it on hand. This was my first attempt to bake cookies without any flour or sugar and I was very surprised at the results. The kids loved them, and for anyone not familiar with the SCD diet, as it is often referred as, this recipe is gluten-free, corn-free, dairy-free, soy-free, and Feingold approved. Oh, and one last thing I forgot to mention–delicious! (more…)

This dessert is easy to put together and only takes about a half-hour. It is gluten-free, corn and soy-free, and can be dairy-free if you simply substitute the butter for spectrum palm oil. (more…)

If you have a full time job and are attempting your major allergy-friendly cooking on the weekends, then this recipe is just the thing you need for a fast semi-homemade meal in no time at all. From start to finish you can have this one on the table in 30 minutes, thanks to Eden Organics two awesome gluten and corn-free prepared canned items: Caribbean Rice and Beans, and Diced Tomatoes. This dish is also naturally dairy, egg, and soy free. Traditionally a spicy dish, my three boys ate this tasty lunch in stride with a touch of added honey.

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So what do you do when Lay’s decides to add corn oil to your only safe corn-free vending machine junk food snack? Well, you start to think outside the box a little. We know there are other chips on the market that offer the consumer a corn-free experience, such as Cape Cod or Miss Vickie’s Vintage chips. But let’s face it, these are high end chips, and worse yet they don’t come in convenient individual sized bags for on the go allergy sufferers. We needed an alternative for our rainy day munchies and a fun and fattening episode of Paula Dean’s Home Cooking put some ideas into my little chef’s head. He decided we should deep fry something too. I wanted to chalk it full of veggies if I could, so I settled on three lovely and large sweet potatoes. (more…)

If you have drooled over the Starbucks bakery display or have dreamed of having just one more scone again, I am here to tell you that it is time to wake up and get cooking! Little chef and I bought a scone pan from Nordicware while at our local Dominick’s store, a Safeway affiliate. It wasn’t cheap, and I hesitated to buy it, but at the last minute I gave in to my little chef’s cajoling.

This morning we decided it was time to try it out. The pan is made out of heavy cast aluminum and it makes eight large triangular shaped scones. We altered the recipe supplied by Nordicware and had tremendous success! All three boys thought it was delicious, and I even caught little chef picking the crumbs off of his plate. I think our version was a bit on the sweet side (well at least for our tastes, as we have been low sugar for about a year now). But it may be perfectly suitable for the average sweet-tooth. To put it into perspective, my diagnosed son wanted to know why we were allowed to eat dessert for breakfast….. (more…)

My mom’s most requested cake is just a simple angel food cake with fresh fruit and whipped cream. She wanted me to bake her something I could eat too, so we decided to take a chance on baking an angel food cake with an alternative flour.

We thought it would work, since angel food cake only uses 1 cup of flour, and all the leavening comes from the dozen eggs in the recipe. But just in case, we bought a back-up cake at the grocery store.

You know what that means — it worked! Any time you’re ready with the back-up, you don’t need it, right? (more…)