I have just received these wonderful recipes from Joyce on the
FAUS-Line!! See below.
(1) For those on Stage One Feingold, the first recipe is still fine if
you can do without cloves.
(2) The second needs a bit more adjustment to fit into Stage One: try substituting pears for the apples, dates or dried pears cut up for the raisins, and avoid the almonds or almond oil. I would imagine that if you have trouble finding the listed pan sprays, lightly greasing with oil will be OK. (Pan spray is listed in the Foodlist under "Other Baking Supplies".) I haven't tried these but they sound yummy! Let me know how they come out, somebody?
<>Another couple of notes from the Feingold Education Director:
For people still on Stage One, cranberries are not acceptable. How about some nice pear sauce (Gerber) with cinnamon?
Watch out for gravy mixes. In my Foodlist, (southeast) I don't see a single acceptable brand, so if you see one that looks like the ingredients are right, send in the information on a 3x5 card to Lois on the back page of your Foodlist, and she will send it in to be researched. Meanwhile, there are lots of good gravy recipes, or (if any of you are desperate) email me & I'll give you mine, but I want to go ahead and get this out to you.
Although milk, eggs, and other stuff are not usually eliminated on the Feingold Program, many of our members do have problems with these products. You can look under "Dairy Substitutes" in the Foodlist for rice and soy milks. Also, for those allergic to eggs, ENER-G Egg Replacer is acceptable and in the Foodlist.
<> From our science advisor:
For anyone who must avoid Tyramine because of MAOI meds or because of inability to digest it, smoked turkey and canned cranberry sauce could be a problem. The cranberries age in the can, causing the development of Tyramine, a sort of poison most people can handle, but some cant. Best is to make fresh cranberry sauce (see earlier email recipe) and eat it before it "ages". One of these days when I understand more about Tyramine, I will explain it. Meanwhile it's a good excuse to eat up all the cranberry sauce left over.
Wishing you all a happy and loving Thanksgiving,
FOLLOWING ARE THE RECIPES (FINALLY!)
The following Pumpkin Pie recipe appeared in Cooking with Parents of Allergic Children, volume one. (The e-mail address for Parents of Allergic Children is allerkid.aol.com I don't know if they have any cookbooks left, but I find mine to be extremely useful. All of the recipes are coded, so you know what's not it.)
(free of sugar cane, eggs, dairy, soy, wheat, and gluten)
Crust Ingredients: Filling Ingredients: 1 1/2 c. rice flour 1 32-oz. can Pumpkin 1/2 c. ground pecans 1/2 c. Rice Dream beverage 1/4 c. oil 1/2 c. maple syrup 1 tsp. sea salt 1 tsp. cinnamon 1/4 - 1/2 c. cold water 1/2 tsp. cloves
Preheat oven to 425 degrees. Grind pecans in a food processor or blender into a fine meal. Mix pecans together with rice flour, oil, and salt. Add water (dough will be a little soupy). Let sit while mixing pie filling. In separate bowl mix pumpkin, Rice Dream, maple syrup, cinnamon and cloves together. Knead dough. Press dough into bottom of the pie plate by hand. There may be some crust left over since there is no top crust. Pre-bake crust for 2-3 minutes in a 425 degree oven. Pour filling on crust. Bake at 425 for 10 minutes. Turn oven down to 375 degrees and continue baking for 20 minutes. (Contributed by Howie Bush)
This pie tastes great! You don't feel like you're missing anything, because it tastes better than traditional pumpkin pie. I substitute walnuts for the pecans and use walnut oil, because my son is also on a rotation diet. I also leave out the cloves due to personal preference. The pie can be served with vanilla frozen Rice Dream on top.
Here's another recipe for an easy gluten-free dessert from the PAC cookbook. (I sent this one in myself.)
Gluten-Free Apple Crisp
fresh tart apples, peeled, cored and sliced
gluten-free granola (see below)
vanilla Rice Dream Frozen Dessert
Prepare a baking pan by spraying with non-stick spray. Pre-bake the apples in a 375 degree oven or microwave on high. Sprinkle with gluten-free granola after baking and top with frozen Rice Dream, if desired.
Ingredients for Gluten-Free Granola
1 box of Nutty Rice Cereal
1 c. sunflower seeds (raw, hulled)
1 c. unsweetened shredded coconut (I buy this in a health-food store so it doesn't have additives)
1 c. chopped nuts (walnuts, almonds or pecans)
1/4 c. Earth's Best Baby Food Brown Rice Cereal
1 tsp. ground cinnamon
1/2 c. honey or brown rice syrup
1/3 c. oil (I usually use walnut or almond oil, depending on which type of nut I'm using)
Preheat oven to 225 degrees. Spray a large roaster pan with non-stick spray. Put in cereals, seeds, coconut, nuts, and cinnamon. Mix well. Combine honey and oil and heat either on top of the stove (stirring frequently until it comes to a boil) or in the microwave (on high for 1 min. Stir & cook for 1 min. more.) Drizzle honey/oil mixture over cereal mixture in roaster pan. Stir well. Bake for 2 hours, stirring every 1/2 hour to prevent clumping. Turn the oven off. Keep it in the oven for several hours so it can finish drying (even over-night). Store in an air-tight container until ready to use. Unsulphered raisins or other dried fruit can be added after you turn the oven off.
Have a happy and healthy Thanksgiving!