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


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

1 can coconut cream
4 tbsp homemade coconut syrup (to taste)


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.



Pictures coming soon!


April Meal Plans – Week 3 …the clean eating continues

It has been a crazy week…hmmm those words are nowhere near strong enough to describe the insane chaos that has surrounded this week. Livi still has awful allergies which has thrown her schedule into the black hole of early mornings and she is currently boycotting naps. These are not fun times people, but they will pass. To ride out the storm some extra indepth planning was called for.

So I’m sitting here today to plot out the next week worth of meals and snacks for everyone so that at least one thing will run like clockwork in this house.

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!

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 Fake Out Take Out Beef Stir Fry

Q: What do you get when you add a teething baby, a tired mommy, and hours of work still to do?
A: Take Out, well it would be take out if take out didn’t have gluten, dairy, corn syrup and a host of other things our family can’t have.

So instead it’s Take out fake out night! 🙂

Adapted from Dianne’s Dishes

1 tablespoon of grapeseed or sesame oil
1/4 cup of low sodium gluten-free soy sauce
1/4 cup of rice vinegar
1 scallion, chopped (green and white section)
1 clove of garlic, chopped fine
1 pound of steak, cut into cubes and all visible fat trimmed
1-3 Tbsp olive oil
1 large carrot shredded
1/2 onion cut into large strips
2-3 stalks celery, cut thinly
1 cup of cooked sticky brown rice per person (Note: Remember that most brown rice takes about 50 minutes to an hour to cook. The stir fry itself takes about 20-30 minutes.)

In a bowl or a canning jar mix together oil, gluten-free soy sauce and rice vinegar until incorporated. Stir or shake in scallions and garlic to mix. Add steak and toss or shake to coat. Marinate for at least 1 hour to overnight covered tightly in the fridge. The canning jar works fabulously for this.

In your skillet or work, heat 1-3 tbsp olive oil and sautee the carrots, onion and celery until tender. Dump the contents of your bowl or jar into a large skillet or wok and over medium heat bring to a boil. Cook the beef until the liquid evaporates, the mixture thickens slightly and the beef is tender. Serve over rice with steamed broccoli.

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


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.

Turkey Day…Gluten free, dairy free recipes

Quinoa is not a grass, but its seeds have been...Image via WikipediaWhoops, time got away from me and now we’re down to the wire, the night before Thanksgiving and I’m in random assembly mode instead of my usual organized, planned and plotted OCD-ness.

I tried to make the broccoli, rice and cheese (my mother’s recipe…mmmmm good!) while I made the Chicken Pad Thai for dinner and that worked out okay until I threw in the gluten free Quinoa stuffing. Then I started to fret, the baby started to cry, the husband started to ask why I’m so crazy always taking on so much and I started to laugh hysterically cause in a perfect, non crying, non questioning world, I would have adored the time spent in the kitchen.

All’s coming together nicely but man are the dishes piling up. Can someone send me a monkey that does dishes! I’d love him forever!

Time to hop off the computer, and go brine the turkey breast we’re taking for dinner tomorrow so we “allergy infested” folks can enjoy the turkey too! 🙂

Wishing everyone a happy, healthy, allergy free Thanksgiving!

Quinoa with Fresh Herbs, Pecans & Pomegranate Dressing (adapted from Gluten Free Foodie)

3 cups cooked and cooled Quinoa (I made mine in the rice cooker)
1/3 cup chopped mixed fresh herbs (parsley, basil, cilantro, etc.)
4 oz crumbled Feta cheese (I subbed pine nuts and 2 Tbsp of brewer’s yeast)
1/4 cup pecan pieces
1/4 cup pomegranate seeds (if desired)
3 tablespoons extra-virgin olive oil
1/4 teaspoon each salt and pepper
2 tablespoons pomegranate concentrate
squeeze of lemon


Cook about 1 1/2 cups Quinoa to yield 3 cups cooked, cool.

In a large bowl, combine the quinoa, chopped herbs, pecans, feta cheese & pomegranate seeds (if desired.)

In a separate bowl, wisk together oil, pomegranate concentrate, lemon juice, salt and pepper. Pour dressing over quinoa and mix. Serve.

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Delightful Dark Chocolate Allergy Friendly Brownies

It’s been a long week, and it’s only Wednesday! It’s the kind of week when I head to the kitchen more often than I should. Baking relaxes me, cooking does too if it’s not the 5 pm, kids screaming, “what’s for dinner” rush. In the last week I’ve been called to make gluten free, dairy free pineapple upside down cake, my own special dairy free dark chocolate cake, dairy free dark chocolate mousse (which still needs work) and a homemade, almost as good as the original dairy free version of the Starbucks Toffee Mocha. Quite a week even for me! Sleepless nights and teething babies will do that to you!

Today I started thinking of all the great recipes I’ve experimented with but have been to much of a slacker to get put up here. One of my recent favorites was a dark chocolate gluten and egg free brownie recipe. This could easily be made dairy free by using an all purpose gluten free baking mix that doesn’t contain dairy. Pamela’s, the one I used, contains buttermilk solids.

Delightful Dark Chocolate Allergy Friendly Brownies
1/3 cup Pamela’s Baking Mix
1 cup water
1/2 cup or 1 stick Flieschmans unsalted butter (only the unsalted is dairy free)
2/3 cup unsweetened dark chocolate cocoa powder
2 cups white sugar
1 tsp vanilla (gluten free)
2 cups Pamela’s Baking Mix
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts (optional…just omit if you are nut free)

1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. In a heavy saucepan combine the 1/3 cup of baking mix and water with a whisk. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
3. In a small saucepan, melt butter. When melted add cocoa and mix until smooth; set aside to cool.
4. Beat the sugar and vanilla into the cooled flour mixture.
5. Stir in the cocoa mixture until well blended.
6. Combine remaining baking mix, baking powder and salt, stir into the batter until just blended.
7. Fold in walnuts if you wish.
8. Spread evenly in the prepared pan.
9. Bake for 20-25 minutes in the preheated oven until a toothpick inserted in the center comes out clean.
10. Cool before cutting into bars.


An Allergy Free Cooking Makeover

There’s a new look on the blog! With the addition of cutting dairy out of our diets (added to the gluten, corn and egg free diet) I’ve found little time to think or blog about anything else. With that in mind and with the goal of helping others find information and recipes on dealing with food allergy issues I have given my blog a makeover. I’ll be indexing all the recipes over the next few days for easy access and adding in several new favorites. I also added a store to Traveling the Tightrope to make it easy to find the right ingredients and baking essentials. Family updates will still pop up now and then but with most the family on Facebook I am finding an outlet for my kitchen creativity here! Hope you enjoy the new look!