Daring Bakers: Tuiles

This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

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This is my first month as a Daring Baker! I've seen this around the blogosphere and thought this would be so much fun! Once I qualify, I'll be listed as an Alternative Baker as all my recipes will be Dairy-free, Egg-free and Peanut-free due to my son's allergies.

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The original recipe was taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

I halved the recipe and converted it to Dairy-Free and Egg-free. My final recipe follows:

1/8 c dairy free margarine, softened
1/4 c confectioner's sugar, sifted
slightly less than 1/8 tsp vanilla extract
2 Tbsp unsweetened applesauce
1/4 c all purposed, unbleached flour

I also sprinkled blue sugar crystals on one prior to baking, just to see how it would turn out.



We were also instructed to pair these cookies with something light. I sprinkled on some powdered sugar and added a thin slice of lemon including the rind. Then I made some coconut "whip-cream" (recipe from GO DAIRY FREE). I think a raspberry on top would have finished it off nicely, but I'm to cheap to buy them just for presentation! LOL!


My husband and boys LOVED these! In fact, Nathan requested "star cookies" just the other day!

I'm not much of a photographer, but these cookies were good and I'll certainly be making them again!

Amish Baked Oatmeal

Original Recipe here.

So good on a cold morning! This serves about 6.

Converted to fit our needs below... ;)


1/3 cup coconut oil
1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk alternative (I've used both soy and almond with good results)
2 tablespoons milk alternative
3 cups oatmeal (regular or quick)


Melt coconut oil.

Grease 1 1/2 quart baking dish and add applesauce. Add brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well, no lumps.

Whisk in coconut oil and both measures of milk alternative, then add oats. (The coconut oil will start solidifying again and that's fine.)

Stir well, and refrigerate OVERNIGHT.

Bake, uncovered, at 350 for 35-45 min, or until set in the middle.

Serve hot with warm milk alternative poured over. (My boys also like a little extra brown sugar sprinkled on top.)

To reheat, just put in the oven again at 350 until desired warmth.

Dairy Fee Egg Free Apple Muffins

I love these muffins! The original recipe came from Mama of Boys, but I have changed it quite a bit to fit our needs and make it a little healthier. I'm also going to experiment with more chopped apple because it's just so good when I get a bite with apple chunks! :)

1 1/2 c AP flour
1/2 c Whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c dairy free margarine or coconut oil, softened
1 c white sugar
3/4 c unsweetened applesauce
1 tsp vanilla
1 c apple, peeled and chopped
1 tsp cinnamon
1/8 tsp nutmeg


Preheat oven to 350.

In a large bowl, beat margarine (or coconut oil), sugar, applesauce and vanilla. (If using coconut oil, the mixture will be "grainy" looking from the oil solidifying again.)


Mix flours, baking powder and soda, salt, cinnamon and nutmeg. Add to applesauce mixture. Stir until just moistened.

Fold in apple chunks. Mixture will be thick.

Spoon into muffin cups, filling 3/4 full.

Bake 30 - 35 minutes.


Makes about 18 muffins.




ICING

3/4 c confectioner's sugar
1 Tbsp dairy free margarine
3/4 tsp vanilla
2 tsp warm water

Mix together and pour over warm muffins. If the icing hardens before you have finished pouring, can be reheated in the microwave to return to glaze consistency.

Chap Chee Noodles

This recipe was taken directly from allrecipes.com. I didn't have to make any substitutions as it was already DFEFPF. Jeff and I loved the dish, but the boys were not really interested... granted it does look a little strange with the clear brown noodles! I will be making this again - probably more along the lines of a lunch for Jeff and I to enjoy together.

Marinade:

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper

Remaining Ingredients:

• 1/3 pound beef top sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced bamboo shoots, drained
• 1/4 pound napa cabbage, sliced
• 2 cups chopped fresh spinach
• 3 ounces cellophane noodles, soaked in warm water for about 10 - 15 minutes
  
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS

1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
2. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

I'll take a picture next time... :)

Allergy Friends BLOGROLL

If you are a blogger that deals with food allergies, please leave your blog address and which allergens you deal with below. I'd just like to offer a place where we can find other allergy families and build a support system through an allergy blogroll. Thanks!





For an exclusively Dairy-free blogroll click here:

GO DAIRY FREE for FREE!

I was a little leery of purchasing another dairy-free cookbook. I've got several, but find that I just like to convert standard recipes to dairy free instead of finding strange ingredients.

NoWhey,Mama wrote a positive review about this book and I began to think about it. Then I emailed her and asked her is she really liked it or "was she just sayin' she did". Isn't that just awful of me!?! I can't believe I did that!

Anyway, she reconfirmed that she liked it, so I ordered it for myself for Christmas (that another whole post in itself).

Let me just say, "I AM IMPRESSED WITH THIS BOOK!" I love it. I really, really do. The first part of the book is about making the transition to DF, the health benefits, etc. Then she goes into different substitutions and how to make your own at home - sometimes for pennies!

It's not all about DF, though. She takes into consideration some other allergies and of vegans. It is truly a comprehensive book that anyone could use. She discusses different oils, how they should be used... which "milks" taste best in different recipes... being frugal... and she does it with a sense of humor as a real person who's been there... done that.

We've been DF for a little over a year now and I have learned SO MUCH from this book in the last month. I truly wish I had the book when we first made the switch.

Let me just say that I haven't even made it to the recipe section yet and I'm recommending this book! I've perused a few recipes and look forward to trying them out, but the information in this book has been so useful and opened my eyes to other options.

If you are thinking about getting this book, I HIGHLY recommend it!

And right now you might be able to get it for FREE!! NoWhey,Mama is hosting a giveaway at her place this week for a free copy! If you don't win, however, you can always get it from the GoDairyFree site (among other places).


P.S. I wrote this review by my own free-will... I get nothing in return for it except knowing that I'm suggesting a really useful book to those on the path of Dairy-free living. Enjoy!