Category Archives: soy free

Homemade Sunflower Seed Butter – really affordable and SOY free!

sunbutter bread Manimal loves sunflower seed butter. If I put it in his oatmeal he giggles loudly with every bite, and he almost always steals his big brother’s sunbutter bread (He did this morning, and the day before that). Unfortunately, all the brands that are sold at the stores near my house are made on a shared line with soy, so they are a no-no. That leaves the Trader Joe’s brand, which is really good — except Trader Joe’s is 30 plus minutes from my house. A 30 minute drive to buy groceries when you don’t have small children is an annoyance.  A 30 minute drive when you have small children is like getting a root canal. My boys use up all their patience on the drive over and spend the next 45 minutes in the store making fools of themselves, while making the grocery store unpleasant for anyone in earshot (and Trader Joe’s is small, so that’s everybody). Whew.

With that said, I have not had a chance to make a trip out to Trader Joe’s in a while. But a few weeks ago, I realized I could probably easily make my own. So I did a quick Google search and found this recipe on the really cute blog, Life From the Roof. It was soooo easy to make, and it tastes as good as the main-stream brands.

I have always bought Dakota-Brand shelled sunflower seeds from Hy-Vee because they are affordable (around $3 for a 16 ounce bag) and they seem to have good allergy practices so their lines are soy, peanut and gluten free. This recipe took all of 5 minutes to make, and yielded about half a mason jar of sunbutter. Because the sunflower seeds I used were salted, I omitted the salt from this recipe.

Ingredients:

  • 2 cups sunflower seeds
  • 1/2 tsp salt (or use sunflower seeds that are salted).
  • 1-2 Tbl sp honey (I used 1 Tbl spoon, but I would have used another had I not run out)
  • 2-4 Tbl spoon oil (I used canola but coconut or olive oil would probably work really well, too).

Directions:

sunbutter processorIn your food processor (I’m sure a blender would work OK, too), pulse your sunflower seeds until they are a grainy mass that looks almost like wet sand. Use a rubber spatula to scrape the sides (turn the process off to do this, of course). Put the processor’s lid back on and while processing the seeds again, add a tablespoon of oil. Use the same tablespoon to add your honey (this way the honey just slips off the measuring spoon without sticking or having to scrape it off. Add the remaining number of tablespoons to the processor, while intermittently taking breaks to scrape the sides. Process until desired smoothness and consistency.

sunbutter manimal

Manimal enjoys his homemade sunbutter sandwich while giving the camera his newest weird “smile for the camera” face.

Sunbutter mason jar

FREE allergy-friendly cookbook!!!

enjoy life e-cookbookHey, I wanted to share this FREE cookbook that Enjoy Life Foods has put on their Web site. It is a free download that is full of Top-8 and Gluten-Free recipes that I am excited to try.

I already own Enjoy Life’s Cookies for Everyone!: 150 Delicious Gluten-Free Treats that are Safe for Most Anyone with Food Allergies, Intolerances, and Sensitivities and it not only has great recipes but also tips on things like egg-replacer and how to stock an allergy-friendly kitchen. It is a must for anyone new to gluten-free and allergy-friendly cooking (as well, and anyone who wants good cookies…).

I really enjoy most of the products made my this company because I never EVER have to glance at the ingredients. And that’s a nice change…

Bravo Brownies





These were really easy and fast to make. Bravo Brownies have a chewier texture than “normal” brownies, but they are a great alternative to the wheat version – and they taste really good, and are very moist. Little Z ate them twice today, and threw a tantrum each time we had to cut him off.

This recipe is from “Bravo Brownie Cut Ups” in Cookies for Everyone! (p. 184)

Ingredients:
1 cup superfine sugar
1/3 cup tapioca flour
1/3 cup white rice flour
½ cup unsweetened cocoa powder
½ cup applesauce
¼ cup water
1 tsp vanilla extract (leave out if you have a corn allergy, or make your own)
½ tsp baking powder (use featherweight if you have a corn allergy, or make your own)
¼ cup powdered sugar (has corn, you can make your own)

Preparations:
mix all dry ingredients together (except powdered sugar) and add wet ingredients and blend until smooth. Line an 8 by 8 inch baking pan with aluminum foil (extend foil over the sides). Pour batter into pan and bake in a 350° preheated oven for 30 minutes (or until edges are firm). Cool completely in pan (for easier cutting, you can freeze for 15 minutes or so). Remove from the pan using aluminum foil and cut into squares. For a fun twist, cut using cookie cutters.

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Creamy-Without-the-Cream Chicken & Mushrooms Wild Rice

This was pure delight to eat. It reminded me of wild rice soup, and although it had no dairy in it, tasted so smooth and creamy. It was delicious.

Ingredients:
1 cup wild rice
10 oz cooked and shredded boneless, skinless chicken breast
1 large onion
2 cups chicken stock (if you don’t have an allergy friendly broth, use mine)
3 celery ribs, chopped
4 carrots, peeled and chopped into rounds and half rounds (depending on diameter)
8 oz sliced mushrooms
1 bay leaf
¼ tsp crushed red pepper
2 cloves garlic, minced
salt and pepper to taste
olive oil
green onions, if desired

Preparations:
Saute onion, celery, carrots, mushrooms, salt, pepper and red pepper in olive oil. Add garlic and chicken and saute for another minute or two. Add chicken stock and bay leaf and bring it to a boil. Add wild rice, stir, reduce heat to low, cover and let simmer for 45 minutes. Top with green onions if desired.

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I Can’t Believe it’s Soy Free – Orange Chicken!!!


This is a recipe I created after scouring the Internet and cookbooks for meal ideas. I have been trying to find a way to make Chinese food that tastes like it has soy sauce in it, when it really doesn’t. I read somewhere you can make your own soy-free soy sauce with balsamic vinegar and molasses, which is why this has vinegar. I also have been trying to avoid using any corn ingredients (I think they bother Little Z), which is why I used freshly-squeezed orange juice (I didn’t want to deal with all the additives many juices have).

This tasted really good, and I could not believe that it didn’t have any soy sauce in it. I will definitely be making this again.

Ingredients:
3 large boneless chicken breasts, chopped (approximately 1 to 1½ lbs)
½ cup freshly-squeezed orange juice (a juicy, large navel orange should work)
2 tsp salt
2 tsp white balsamic vinegar (has sulfites)
2 tsp powdered garlic
¼ tsp powdered cayenne pepper
1 tsp crushed red pepper
1 Tbl sp unsulfured blackstrap molasses
1 tsp dry mustard
½ cup diced green bell pepper
1½ fresh oranges, peeled and chopped (I used navel oranges in this recipe)
rice or Thai-style rice pasta

Preparation:
Mix orange juice, vinegar and spices until well blended. Place chicken in a saute pan with a little oil and pour orange-juice mixture over it. Add diced bell pepper and chopped oranges and cook on low to medium heat until the liquid reduces down and the chicken is golden brown. Stir every few minutes to ensure it doesn’t burn. When chicken is thoroughly cooked and golden, stir in the prepared Thai-style rice pasta, or serve over warm rice.

The orange chicken here is shown with Thai-style Pasta.

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