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This week's recipe features:

soups & stews

warm & comforting recipes for those cool fall evenings!

top 8-free

recipes from our community that are free of the top 8 food allergens!

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Nicole at food allergy pantry

Nicole at food allergy pantry

One of my favorite fall treats has always been my mom's apple crisp. In addition to being delicious, it was easy to change it to dairy free, and then again to wheat free. I miss it a lot during the rest of the year. As sick as I am of oats sometimes, they do come in handy as a cobbler topping and more. Here, I used an adaptation of my mom's apple crisp topping, melded with some not-wheat-free cobbler and jam bar examples (from the Pomona's pectin recipe page) to make a year-round cobbler. This one has a pressed bottom, and a top that is sprinkled but that expands to cover the fruit as it bakes. The coolest part, for me, is that the recipe has become my go-to way of using up leftover jam (you know, the drippy stuff at the bottom of your jars or homemade containers), past-ripe mushed up fruit, etc---whatever is in season. Don't be intimidated by the long directions---they simply lay out every small step for you in case you're new to making grain-and-fruit layered items. Enjoy!
Monday, 12 February 2018 09:06

Truffle Treats for Your Valentine

I'm bringing back some Valentine's treats from 2016---either as is or as inspiration with a few recent #freefromfridays #customeater posts from this week, most notably these awesome chocolate hearts from Cherished by Me: My first attempt at truffles, in 2016, was perhaps messier than molded chocolate, but it was a lot of fun! If you link out, you'll find a bonus recipe for oatmeal chocolate chunk cookies (not yet wheat-free but free from all other top 8 and more), too. Happy Valentine's week, Fat Tuesday week, and more to everyone!
Sunday, 24 December 2017 14:31

Vegan & Gluten-Free Peppermint Quick Bread

Finding out right before the winter holidays that my family is not only essentially vegan but also gluten-free because of allergies put a bit of a kink on my holiday baking plans. I experimented, trashed, explored purchased options, and mourned newly unsafe ingredients and old favorites. Then I started building recipes...again. This was the first of my attempts to have a nice, sliceable quick bread to share with friends or enjoy at home with a cup of tea or coffee. My mom used to make dozens of quick breads as gifts and treats, so they are---to me---an essential food all year 'round, but especially at holidays and family gatherings. So, what better place to start than with chocolate? This recipe, I hope, will become the base for many more top-8--free breads in my kitchen and in yours, too. Here's the most successful version yet (the first few tries were a bit too dry to really enjoy without a good fruit spread!).
Tuesday, 19 September 2017 07:59

Wheat-Free Oat and Almond Pancakes

Adapted from a vegan recipe in 2012 by Dana Slatkin, my first attempt at a wheat-free hot breakfast relied on Bob's GF oat flour, psyllium instead of gums, and cornstarch (or any powdered starch). Now the entire family is eating them with me!
Monday, 17 July 2017 10:57

Easy Berry Freezer Jam

Do you love berry picking in the summertime? My girls and I do, and, now that they're older, we come home with more berries than I ever expect. Not a bad problem! Deciding what to do with all that fresh goodness in a timely manner can be tricky, though. This summer, I froze my washed and prepped blueberry and sweet cherry stash to use in some baking throughout the month. But, I'm now exploring a new diet without poultry, yeast, or wheat, I'm still feeling drawn to easy comfort foods, like fresh scones with iced tea. Practically speaking, though, spreadables to use on those new rice or rye crackers I'm trying are less stressful to make right now. This week, I decided to adapt the "don't ever change this" Sure-Jell freezer jam recipe to use both types of berries together in one jam. It was so easy that I'm going to start another batch later today! Give it a try and let me know how yours turns out, or what berries you might try instead, on the blog, here at Freedible, or with a photo on Instagram (I'm vh_food there). Happy summer. ;-)
Tuesday, 30 May 2017 13:33

Strawberry Quick Bread

After I picked over $60 worth of fresh strawberries, I had to find ways to use at least most of them (I could only fit so many in the freezer!). It's been so rainy this month, and I love a good cup of tea and a slice of quick bread, so strawberry quick bread was the natural result of my berry pallets. It took a few tries (and somehow we never ran out of berries!), but we finally nailed down a yummy recipe. Even better---it bakes in just 40 minutes.
Tuesday, 02 May 2017 12:53

Key-Lime Blondie Bars

A recent phone conversation with my brother: Me: "So, I have to go; I'm putting key lime bars in the oven." Him: "What are those?" Me: "They're like key lime pie but without the eggs." Him: "So you're still not eating that stuff, huh?" Me: "Yep." Him: "Well, I'm allergic to eggs but I eat them all the time." Me: "That's nice, but we're going to have key lime bars without them." Him: Well, at least cover them with powdered sugar instead of icing so they taste good." These are first-try bars, using an 8x8 blondie bar recipe in a 9x13 pan just for kicks...because I had to feed an early-release school crowd! They're not bad. I'm sure to tweak the recipe some more---to get something cakier, perhaps. For now, though, they are pretty good topped with powdered sugar, in fact, and have just enough taste of summer to make me smile. If you try the recipe, let me know what you think and how you would change it up.
Monday, 27 March 2017 08:18

Holiday Overnight Monkey Bread

Every Thanksgiving, my kids wake us up and I turn on the oven to finish the cinnamon roll bread I started the night before. It became a tradition in our house quickly and has morphed into a favorite holiday breakfast treat. But it actually started as a tribute of sorts to my Italian grandparents. My grandmother made an angel-food-pan cinnamon roll completely from scratch for our Sunday visits, and it's one of those strong family memories that you never shake. This roll, or monkey bread to Southerners, is nowhere near the talent or taste of my gram's, but it's dairy free, and it fits into our busy days. I'm adding it to this year's Easter community cookbook because my gram---the last of my living grandparents---died in 2016, and her birthday is just a few weeks shy of this spring holiday. I made my dairy-free version first for Memorial Day in honor of my WWII-serving grandfather, and this year I'll make it for Easter to remember my gram. You can try any combination of flavors you'd like, and you can go as boxed-mix or from-scratch as you'd like, too. My first version of this treat used dry butterscotch pudding instead of plain white sugar, and it's still my kids' favorite version. In a pinch, I've even torn off pizza dough into balls when I didn't have frozen rolls premade (or prepurchased).
Friday, 17 March 2017 13:36

Vegan Berry Coffee Cake

I have a hard time following a recipe in the kitchen. That's doesn't make me a stupendous baker, but it is hard to mess up this simple of a recipe. This berry coffee cake takes just 5 minutes to pull together (and is probably even faster in the source for my adaptation: Vegetarian Mamma's chocolate chip coffee cake). It's delicious warm or cold, alone or with a side of safe yogurt (or ice cream...I won't tell).
A year ago on this sunny, near-70-degree day in the DC metro area, we were on an endless string of school snow days. This year, I’m making lemonade and cookies; last year, I was baking satisfyingly thick oatmeal bread to eat, still warm and (vegan-) buttered, with some hot tea. If it's still chilly where you live (or if you just love a good hearty breakfast bread any time of year), check out this recipe from my blog archives.
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