Baking

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Free and Friendly Foods Sunflower Chocolate Chip Cookies

Sunflower Chocolate Chip Cookies

This is another installment of the Nut Butter Cookies Series. I was so inspired at the grocery store to see all of the little packs of nut and seed butters. It has allowed me to create small batches of cookies to test ideas without having to take the plunge and purchase jars and jars of butters.

This one was nice, but as the person with the worst allergies in the house, I wasn’t able to tolerate it. Enjoy Life Chocolate Chips unfortunately can sometimes pose a problem for corn allergic people. I have deemed this to be a corn free recipe, but for all of my corn free friends, use a safe chocolate that you know you can tolerate.

Truth be told, if I could have tolerated these, I probably would have gained 10 pounds 🙂

Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Corn Free, Nut Free, Yeast Free, Paleo, Vegan, GAPs Compatible
For GAPs: Use choice or combination of coconut and almond flour.
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Allergy Friendly Catering

I was so giddy putting together the photo shoot for this one. We have a new service that we’re very excited about – Allergy Friendly Catering. If you need something for an event, check out freeandfriendlyfoods.com. Enjoy the rest of your weekend!

Free and Friendly Foods Catering

Free and Friendly Foods Party Table

Free and Friendly Foods Cupcakes

Messing Around in the Kitchen

As you may know, in addition to all the things we do around here, we also have a bakeshop (Free and Friendly Foods). There are times when I’m filling orders, or pre-filling that I get bored making the same design over and over again. I thought it would be fun to share all of the new things I’ve been working on over the past month, some of which is for sale now.

 

Free and Friendly Foods Cupcakes

Thou shall now be known as Chocolate Chip Edition!

 

Free and Friendly Foods Cupcakes

Those in the Seven Realms will remember thee as Chocolate Kissed. Except for you, the ones in the middle…

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Free and Friendly Foods Chocolate Peanut Butter Oat Cookies

Peanut Butter Chocolate Oat Cookies

Kid Two and I were talking about making something like this since it was going to be Day 3 (on his 4 day rotation). He was “holding me prisoner” in my warm bathroom (we like to call it my sauna) and he was on the other side of the door, and we were just having a good old chit-chat. One thing lead to another, and the idea of these cookies came about. We were like, what would happen if we made an oat cookie? Not an oatmeal cookie because we already made that. Something with oat… what could we make? He seemed to have a good time coming up with ideas with me.

When the dough was ready, The Papa wanted to call these energy bites. In fact, he felt these were awesome before they were baked, and thought that with a little more “glue”, uncooked, they would be perfect little energy balls. I then proceeded to tell him about the fact there was a ton of sugar in them since they were cookies. NOT healthy energy bites. haha.

Overall, these are very interesting cookies. When I first made them, as always, I had no patience, and had to see what was up right away when the first came out of the oven. Well, they fell apart. In fact, I was ready to toss the whole lot and start over, but got distracted. Fast forward 15 minutes, and The Papa says “HEY! You can pick it up!” I turned in shock and excitement. He even poked at the cookie to see if they would fall apart. Turns out with these, the cooling is just as important as the baking.

OK, on to the recipe and photos.

Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Vegan Read More

Free and Friendly Foods Flag Cake

Cranberry Orange Flag Cake

Still feeling patriotic? We are! So here’s another idea for you, in case you don’t have any baking ideas for tomorrow.

Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Vegan Friendly, Nut Free Compatible
For Nut Free: use a safe non-dairy milk substitute. Read More

Free and Friendly Foods Carrot Cake

Light Carrot Cake with Fluffy Cream Cheese Icing

Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free Compatible, Vegan

We met some very interesting people at the Maker Faire last month, and someone asked about carrot cake. This has been on my list of things to do for a while. What you see here is my first time making carrot cake, and according to everyone that ate it, I did a great job.

After making this version, and chatting with someone about traditional cake, I decided to go online and scope out what traditional carrot cake is really all about. There are versions with raisins, currants, pineapple, and more. The Papa and I talked about it, and he really loved the original version, but being me, I needed to experiment a little bit. In the end, he enjoyed my original creation when compared to new ideas from the pesky internet.

05/17 Update: As some of you may know, we have a top 8 allergy free bakery here in the SF Bay Area. This is not the recipe that we use in the bakery, for those of you that may wonder why they taste different.
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“All Purpose” Gluten Free Flour

We use to do a lot of baking, but in my current state, not so much. We also noticed that baking for others was making me really sick. So, we now try to make things as corn free as possible, even if I can’t take part. Here’s a flour blend that I’ve been making. We use it for muffins, pancakes, and brownies. I have also tried it with cookies, but that’s a different story.

1 Cup Brown Rice Flour (we use organic)

2/3 Cup Potato Starch

1/3 Cup Tapioca Flour (Tapioca Starch)

1 teaspoon Baking Soda

1 teaspoon Cream of Tartar

That’s it! Mix it all up, and store it in an air-tight container for when you need it. Lately I’ve been making large batches at a time. Just adjust the amounts for what you need. As a disclaimer, I must remind you that corn free gluten free baking is so not the same as the “regular” stuff. Happy cooking!

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