The FPIES First Birthday Cake Challenge

My daughter has FPIES and if you don’t know what that is, believe me it’s a good thing. FPIES is ER visits, IVs, and stomach dropping fear due to crawlers and crumbs. It’s braving the scary world of new foods and frustration at the tiny pool of “safes.”  A few weeks ago I was visiting a friend and she had Chopped on. I had never watched the cooking show since our family allergies make anything they come up with unlikely to be insprational to our meal plan, but I did have an idea. I want the food network to create a show where the contestants have to create edible meals out of safe ingredients. Sometimes when I’m working in the kitchen creating a recipe I feel a bit like a mad scientist, a bit like an explorer and a bit like a gambler sitting at the table long past the time I should have packed my bags and gone home.

And then there’s the days when you beat the house that make it all worthwile!  After 5 months of slowly adding one food at a time to my daughters safes we are finally up to

  1. Sweet Potatoes
  2. Apples
  3. Coconut
  4. Yellow Squash
  5. Beef
  6. Lamb

Yes, you read that right. At almost a year my daughter can eat 6 foods. She is acutely allergic to rice in all forms, bananas and avocados and due to that is not able to even try any grains, dairy, legumes, poultry or items related to her fails (like plantains).

At a time when most moms are picking out party themes and ordering a cake I’m scouring the internet looking for a way to create some sembalance of a celebratory dessert out of that list, because believe me any any FPIES mom knows making it through the first year of this condition deserves a celebration!

Today I stumbled across a recipe for a South Beach Primal’s Paleo Cinnamon Bun in a Mug and it hit me…A MUG CAKE would be easier for converting to FPIES safe! They usually have fewer ingredients to start with so I could possibly only have to sub a few things to get a recipe that might work.  I modified the original recipe, put it in front of my other kids to get an honest taste test reaction and BAM…we have a winner!

I hope this recipe helps others who just want a little bit of normalcy in celebrating their little ones! FPIES mamas this one’s for you!

FPIES Birthday Mug Cake

  • Servings: 1
  • Difficulty: easy
  • Print

Telecommuting Tyrant’s FPIES Safe Coconut Flour Mug Cake.
Safe’s Needed:
Coconut, Apples, Eggs

Ingredients

2 tbsp coconut flour
1 tsp cinnamon
Dash sal
½ tsp baking soda
1/2 tsp coconut vinegar
1 egg
2 tbsp canned light coconut milk
1 ½ tbsp homemade coconut syrup

FOR THE ICING:
1 can coconut cream
4 tbsp homemade coconut syrup (to taste)

Instructions

Mix all of the cake ingredients in a coffee mug, mixing in the baking soda and coconut vinegar last.
Microwave for 2 minutes.

For the icing scoop out the can of coconut cream into a cold bowl and use a stand mixer or beaters to beat it for three minutes or until light and fluffy. Add in the sweetener. I’ve used both coconut sugar blend it up in my vita mix into powdered sugar, or my homemade coconut syrup.

Make sure the cake is nice and cool Frost, and then stick in the refrigerator to firm up.

Cheers!

Traci

Pictures coming soon!

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Gluten Free, Dairy Free, Egg Free, Corn Free Pumpkin Cookies

I was seriously upset about the lack of pumpkin pie in my holiday future, so I tweaked some recipes and came up with these. They’re delicious and have added benefits for nursing moms. I also made a quick icing glaze for about half of them and it was the perfect touch!

Ingredients:
2 cups gluten free flour (I used 2/3 cup each: Sorghum, Brown Rice and White Rice)
1 1/3 Gluten free rolled oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp guar gum
2 Tbsp Brewers yeast
1 2/3 cup sugar
2/3 cup canola oil (for corn free use grapeseed oil)
2 Tbsp molasses
1 cup canned pumpkin
1 tsp vanilla
1 Tbsp ground flax seeds
1/2 cup cranberries or raisins (I used cranberries)
1 cup walnuts finely chopped (optional, take out for nut free)

How to make:
Preheat oven to 350 degrees. Lightly grease your baking sheets. Combine flour, oats, baking soda, salt, cinnamon, nutmeg, guar gum, and brewers yeast in a mixing bowl.

In another bowl mix sugar, oil, molasses, pumpkin, vanilla, and flax seeds. Add contents from the first bowl to this one and fold. Fold in nuts if using, and cranberries.

Use a tablespoon or cookie scoop to fill your cookie sheet. (I made one sheet and then filled the next one and froze it. once the cookies were frozen I put them in an airtight container and they were ready to bake anytime I needed them…plus they lasted more than 24 hours :)). These don’t spread a lot so you can flatten them if you want crispier cookies.

Bake for about 15 minutes. This recipe makes about 4 dz cookies.

NOTE: If you are not gluten free, use all purpose flour, and omit the guar gum.

Gluten Free, Dairy Free, Pumpkin Creme Brulee

All I can say is it smells delicious and I’m having a very hard time not taste testing it before dinner tonight! 🙂 I’ll post pictures after it’s been “brulee-d” tonight! 🙂

Adapted from Emeril’s Version Ingredients

  • 1 Can Coconut Cream
  • 1/4 cup light brown sugar
  • 1/4 cup sugar, plus 4 teaspoons
  • 8 large egg yolks
  • 1/2 teaspoon pure gluten free vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1 cup mashed cooked pumpkin

Directions

Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the coconut cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

End of Year Party and an Incredibly Moist Cake Recipe

Alex and I had a lot of fun whipping up some super yummy snacks for his end of year bash. I’m just getting around to posting this since the start of Preschool has kept me so busy, but this recipe deserves its five minutes of fame and then some!

I always love a new recipe but a new healthy recipe is just great! Recently there was a lot of discussion in one of my Mom’s groups about the “Sprite Cake.” This cake was a huge hit with my weight watchers crowd back in the day since it cuts all the oil and eggs out of the recipe helping to keep down the calories and fat content.

The added bonus is the INCREDIBLE moistness of these cakes. Seriously…you won’t believe it until you try it.

Are you ready…

Take one box of cake mix (any kind) and mix it with 10 ounces of regular soft drink (I used Coke with a chocolate cake, and Sprite with a yellow cake). Add two TBSPs of sour cream, mix it up and bake as a cake or cupcakes. That’s it! 🙂

For the frosting I like to buy regular frosting, whatever happens to be on sale for the week, and make my own lighter whipped frosting. Just put a can of frosting into your kitchen aid (or a bowl and use a hand mixer), add any flavorings you might like, and whip the frosting on medium to high for 4 or 5 minutes. Voila, yummy, light, whipped frosting.

Since this recipe didn’t involve any eggs, or oil, Alex got to do the honors of pouring in the coke and turning on the mixer. I handled the sprinkles, only because of a previous Easter cookie incident that involved having to re-sweep and mop all the floors! 🙂

Hope you Enjoy, the kiddos in Alex’s class sure did!