An allergy-friendly version of a classic Eastern European dessert and snack perfect for celebrations.
Tag: allergy friendly
Happy New Year! Yeah, I know we are halfway into January already but it’s been a busy start to the year. I’m not one to make resolutions because, let’s be honest, they are just going to be broken. I’m more realistic than to think I’m going to eat better the entire year or go to the gym 5 days every week. I do, however, make some goals to hit throughout the year.
Goal 1: Be better about avoiding ALL my allergens, which means ditching my beloved ketchup and cutting out alcohol as much as possible. That may be a confusing sentence but several of my food allergens cause stomach issues, not eat-it-and-die issues. With that said, it is not fun to regularly have stomach pains just because I want to eat what everyone else is eating.
Goal 2: Spend more time with family. This should be an easy one but most of my family is either in Ohio or Chicago and I don’t make it to either often enough. We are fortunate to see Scott’s parents often because they come to the city a few times a year and now that his sister and her family have moved just across the river we’ll get to see them a lot, too.
Goal 3: Be more dedicated to this blog. When life gets busy the first thing put to the side is this blog. It is meant to be a resource to help and guide others struggling with food allergies and I have TONS of ideas and things I want to get involved in, so it’s time to start treating this like the job it is supposed to be.
Now back to food. I buy bananas all the time to add to smoothies but some [most] mornings I really do not want a smoothie and then the bananas start to go bad. Before they get completely disgusting I either cut them up and freeze them or make banana bread. This has caused banana bread to be a very common food in our house which is only disappointing in that it’s not really the healthiest breakfast and/or lunch and/or snack. (I’ve definitely eaten three slices in one day……)
When I had to omit butter and eggs in my banana bread recipe it took awhile to recreate it so that it was just as tasty and had a good texture. I relied on eating a lot of vegan banana bread at cafés and restaurants, many of which were barely edible, and a few that were shockingly delicious. Thanks to their secrets and some research on my own, I’ve come up with what is a barely noticeable difference. As in, if I didn’t tell you this banana bread was vegan you’d probably have no idea. When it’s a special occasion I’ll load it up with walnuts and chocolate, but one or both can be left out without harming the final product.
Allergy note: this recipe is DAIRY-, EGG-, SOY-, PEANUT-, and YEAST-free with an easy option to also be TREENUT-free. It is not gluten-free but GF flour substitutes could be used with varying degrees of success (texturally I’m not sure how each will turn out).
I like to use my bananas when they get to the level of brown speckling shown in the photo above. The sugars have really come out in them and made them extra sweet but they haven’t yet turned into slimy mush.
I highly suggest using three bananas on the larger side for this recipe. If you only have two bananas left in your bunch you’re not going to have as moist of a bread (unless they are giant bananas) and if you have four bananas it could be too much moisture so that your bread never fully seems to be cooked through (unless they are small bananas). How to solve this conundrum? If you have 2, add some applesauce for moisture, and if you have 4, freeze one, use the rest.
Aside from the bananas, you need: flour, baking soda, baking powder, salt, grapeseed oil, coconut or almond milk, cane sugar, vanilla, fresh lemon juice, plus your optional add-ins: walnuts and chocolate.
Mix together all of your dry ingredients (except sugar) on one bowl and your wet ingredients (including sugar) in another bowl or large liquid measuring cup. Add the wet ingredients to dry and gently mix until everything is just combined. If you over mix the bread will get dense so pay close attention. In a separate shallow dish, mash your bananas (I use a potato masher for ease) then add it to the mixture along with your other add-ins, walnuts and/or chopped allergy-friendly chocolate. Ever so gently fold these ingredients into the batter until just mixed. Again, no one likes dense bread.
A note about mashing: I do not like to have chunks of banana in my banana bread. My stepmother once made banana bread when I was young, like 8 or 9, and left the bananas chunky. I think I almost threw up on the table while chewing. I pulverize mine until they are pretty smooth. If you like chunks you probably should not use a potato masher, stick with a fork.
When your batter is ready, transfer it to a loaf pan that has been greased and floured, smooth it out, sprinkle the top with crushed walnuts, if using, then toss it in the oven for 50-60 minutes at 350F. I begin to check my bread at the 50 minute mark but almost always need the full 60 and sometimes a little longer even. The top should be nice and browned and the walnuts nearly burnt. If you’ve burnt the walnuts, no worries, the bread will still taste delicious. Just pick off the worst of the walnuts so they don’t overpower the flavor of the bread.
Once the bread is done, loosen it from the pan by taking a knife around the sides then transfer it to a cooling rack for 10 minutes or so before serving. The bread will keep, wrapped, in the refrigerator for 4-5 days. You can also freeze it in individual slices to be reheated in the oven or toaster oven.
If you can eat some version of cream cheese, this is the best topping option in my opinion. After that I’d go with butter of some sort (I like the Olivio Coconut Spread…it’s also the only butter alternative I can eat but I promise it is soooo good). If you are in dire straights, nut butter pairs nicely. I often end up with almond butter on mine because it is impossible to find said Olivio Coconut Spread in Manhattan. I have an Amazon alert on for when it becomes available through them again. I asked for it for Christmas. No one could find it. I emailed Olivio asking them to ship me some with shipping costs on me even. No response. PLEASE FIND ME THIS SPREAD.
Anyway, make this, top it with delicious things, fool your friends into thinking it’s not vegan, eat an entire loaf in one day, it’s completely acceptable.
- 3 large ripe bananas
- ¼ cup grapeseed oil
- ½ cup cane sugar
- ½ cup coconut or almond milk
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- 2 cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup + ¼ cup walnuts pieces (optional)
- 3-4 ounces vegan and allergy-friendly chocolate, chopped (optional)
- Preheat your oven to 350F. Grease and flour your loaf pan then set aside.
- Whisk together oil, sugar, milk, vanilla and lemon juice in a small bowl or large liquid measuring cup until fully incorporated. Set aside.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Pour in the wet ingredients and mix until just combined.
- Using a potato masher or fork, mash bananas in a shallow dish. Immediately add to the batter along with one cup of walnuts and chopped chocolate and fold in. Be careful not to overmix so that your bread doesn't end up dense!
- Pour the batter into your prepared loaf pan and sprinkle with remaining ¼ cup walnut pieces, if using.
- Bake for 50-60 minutes or until a toothpick comes out clean and the top is browned.
*To make this gluten free, sub in your favorite gf flour mixture. I haven't tried any so can't comment as to how it will turn out but it should work fine!
*If you do not have grapeseed oil on hand, use another flavorless oil in it's place, like canola oil or refined coconut oil.
*If you do not have a fresh lemon on hand, apple cider vinegar can replace it, though I recommend avoiding that if you are allergic to or have a yeast sensitivity.
Let me know if you’ve tried this recipe! Comment below or post a photo to Instagram and tag me @champagneandfrites #champagneandfrites.
Happy December! I cannot believe the year is almost over already. When our parents told us as kids that time goes by faster as we age (and naturally we rolled our eyes in disbelief), they certainly were not joking. It’s been really nice to slow down these past few months, even if it was due to illnesses, but it really hasn’t made time move any slower.
When I’m testing new recipes I often end up prepping, cooking and washing dishes for nearly the entire day. It is fun but it’s also a pain in the ass and kinda exhausting. At the end of the day I always think, “UGH, ANOTHER ENTIRE DAY GONE WITH NOTHING TO SHOW FOR IT!” It’s one of the hardest things for me when it comes to keeping the blog updated.
But these scones! Oh, these scones. Not only are they simply delicious and bursting with warm, spicy fall flavors, but they can legitimately be made in less than 30 minutes. Pumpkin! Pecans! Maple! Allergy Friendly! What could scream holidays better than that? And believe me, these were the perfect Thanksgiving breakfast. I’ll probably make them for Christmas morning, too!
(Side note: I love scones and have at least two dozen different flavor combinations in my recipe book. It’s not quite the love affair I have with pie or with waffles, but it comes in a close third.)
You really do not need much to make these scones. They are the perfect thing to use up any left over pecans or pumpkin from the holidays, too. Besides pumpkin puree and pecans, you’ll need flour, baking powder, brown sugar, salt, pumpkin pie spice, coconut oil, coconut milk and vanilla. We’ll get to the frosting later.
The first thing you want to do is toast your pecans. This brings out their flavor which really does change the final taste of the scones. All you need to do is lay the pecans in a single layer on a baking sheet and pop them into the oven for 3 minutes. You can line the baking sheet with parchment paper if you want but my oven hates parchment paper so much it sets it on fire so….
Note: SET A TIMER! Nuts can burn very quickly and stink up the house. Even if they are just slightly over toasted they can add a bitter flavor.
While your nuts are toasting, begin to add all your dry ingredients into a medium bowl: flour, baking powder, sugar, pumpkin pie spice, and salt. Mix it all together well. When your nuts are done, take them out of the oven and let cool for a few minutes so they are warm to the touch. Using a chefs knife, cut them into small pieces and divide into two portions, about 3/4 and 1/4. Add the larger portion to the dry mix and stir.
Next, cut in the coconut oil using a pastry cutter. A fork will work just as well, or you can use your hands! Work the coconut oil in until the mixture is crumbly with chunks about the size of peas. Then add in your wet ingredients: pumpkin puree, coconut milk and vanilla. Stir until well combined.
Turn the dough onto a floured surface and knead a few times. Then flatten it out into a circle about 3/4″-1″ thick.
Using a knife, cut it into eight even pieces and transfer to a baking sheet lined with a silicon baking mat or parchment paper. Bake at 425F for 15 minutes or until the tops begin to brown.
While the scones are baking, prepare your glaze. I personally am not a huge fan of glaze on scones because it is usually too sweet so I only make a little. You may want to double my recipe if you like a full coating of glaze on top!
Whisk together all of your ingredients: powdered sugar, melted coconut oil, warmed maple syrup, warmed coconut milk, vanilla and salt. The reason you want to warm the maple syrup and coconut milk is so that they don’t cause the coconut oil to harden before you whisk everything together. I put all three ingredients into a microwave safe bowl and heat until the coconut oil has melted. this way the ingredients are already combined and are all the same temperature. Plus, it gives the maple syrup a richer flavor for some reason. Set the glaze aside with your extra pecans for topping the scones later.
Once the scones have finished baking, transfer them from the baking sheet to a plate or tray and let cool for a few minutes. Drizzle the glaze on top then sprinkle with pecan bits. I prefer to do one scone at a time so that the pecans really stick in the glaze. If you want more coverage, scoop a spoonful of glaze onto each scone and spread with the spoon back.
Then immediately eat all the scones. Good luck trying not to! 😉
Allergy note: I use all-purpose flour in these scones but you could easily swap that for your preferred GF blend. If you are allergic to tree nuts, turn these into PUMPKIN CHOCOLATE CHIP SCONES! Yum. In place of the pecans, use 1 cup of chocolate chips in the dough. Instead of maple glaze, make a chocolate ganache/glaze: melt 4oz vegan chocolate in 1/4 cup coconut milk and 1 1/2 tsp coconut oil.
- 2 cups flour
- 1 Tbsp baking powder
- ¼ cup dark brown sugar, packed
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ⅓ cup solid coconut oil
- ¾ cup pumpkin puree
- ¼ cup coconut milk
- ½ tsp vanilla extract
- 1½ cups raw pecans
- ½ cup powdered sugar, sifted
- pinch fine salt
- 1½ tsp melted coconut oil
- 2 Tbsp maple syrup, warmed
- ½ tsp coconut milk, warmed
- ¼ tsp vanilla
- Preheat oven to 425. Lay pecans in a single layer on a baking sheet and toast for 3 minutes. Allow to cool then chop into small pieces. Divide into two portions: about ¾ and ¼ of the final amount.
- Combine all dry ingredients along with larger portion of pecans in a medium mixing bowl and stir until well combined.
- Add coconut oil to the dry ingredients and cut in with a pastry blender, fork, or your hands, until the mixture is the size of peas.
- Stir in the wet ingredients until fully incorporated. Flip onto a floured surface and knead the dough with your hands a few times to ensure the dough is fully combined.
- Form the dough into a disk between ¾" and 1" thick then cut into 8 even slices (like a pie).
- Place the scones with space between on a lined baking sheet and bake for 15 minutes or until the tops begin to brown.
- While the scones are baking, make the glaze. Melt the coconut oil in the microwave along with the maple syrup and coconut milk. Whisk this together with the powdered sugar, salt and vanilla in a small bowl.
- Once scones have cooled slightly, drizzle glaze over each and sprinkle with the remaining pecan pieces.
*If you are allergic to nuts, sub the pecans with chocolate chips!
Let me know if you’ve tried this recipe! Comment below or post a photo to instagram and tag me @champagneandfrites!
Waffles are my favorite brunch food ever. Back when I could eat your everyday waffle, full of eggs and dairy, I couldn’t resist ordering them if they were on the menu. Waffles with berries and sugar, waffles with chocolate sauce and ice cream, fried chicken and waffles, duck confit and waffles, waffles dipped in chocolate and sprinkles, egg, bacon and waffle sandwiches. Seriously, any form of waffle equals pure joy and happiness for me.
My first waffle disaster occurred when I ate a yeasted waffle. Growing up my mother always made homemade waffles on the weekends and, in my near 30 years of waffle making, we have never used yeast in the recipe. It was never necessary so I never thought someone would ruin a perfectly delicious waffle by adding in yeast. I knew something was off about the waffle when I was eating it but, like I said, I LOVE waffles so I just kept going. A few hours later the dreaded stomach pains and bloating began and I connected the dots.
(Side note 1: Yes, I know that in Belgium there are two types of waffles and both are yeasted. But traditional Belgian waffles are hard to find in the US and most places that offer “Belgian Waffles” on their menu don’t make authentic ones. The norm here is to use baking powder or baking soda as a quick leavening agent and call it a day. It’s faster and easier (and probably cheaper).)
(Side note 2: My mother still has the same crazy old waffle iron she’s had since before I was born. So far in my adult life I’ve gone through four waffle irons. This isn’t because I decide to buy a new one on a whim; it’s because they keep breaking. Why do appliances today suck so bad?)
My second waffle disaster was when I learned I was allergic to dairy and eggs. The disaster being that I could no longer order waffles off any brunch menu, for the most part.
There was no chance I was giving up on waffles and throwing out my waffle iron, though. So I began my search for the perfect dairy-, egg-, and yeast-free waffle recipe. The requirements were pretty simple: crispy yet fluffy waffles that don’t taste like cardboard and don’t contain any allergens. Most recipes failed the test and though my recipe fits the requirements, it is a little denser than your typical waffle. It’s the closest I’ve ever come and it is honestly so, so delicious that most people don’t realize it’s vegan when I serve it!
Here’s the great thing about these waffles: you can freeze and reheat them and they might even taste better that way. Since my waffle iron is on the larger side and uses so much batter for just one waffle (about half of this recipe), I can only eat 2-3 sections of a waffle before I’m full. The rest I freeze for whenever I need a quick breakfast or as pre-gym snacks for my husband. Put a slice or two in the toaster, defrost, then toast, spread with some almond butter, honey and chia seeds and you have a delicious little meal!
The first thing you want to do is combined your coconut milk and lemon juice so that it can curdle and create a vegan buttermilk. After you’ve let this sit for 5 minutes you can add in your maple syrup, oil and vanilla extract and whisk together. I like to do this all in a large liquid measuring cup so that I don’t have to dirty a bunch of smaller measuring cups.
Next, stir together all of your dry ingredients in a small bowl: rolled oats, flour, baking powder, salt, and cinnamon. Combine with the wet ingredients, stirring until just combined, and let sit for 10 minutes while your waffle iron preheats. The batter should be pretty thick and will get a little thicker as it sits.
Once the waffle iron is hot, coat it with a light spray of non-stick cooking spray and pour in enough batter to make a full waffle. The amount of batter needed will vary by waffle iron. For instance, my old waffle iron used about 1/2 cup of batter while my new iron uses 1/2 of the total batter for just one waffle! If in doubt, use a rubber spatula to spread a 1/4 inch layer of batter across the bottom side of the waffle iron and go from there. You’ll know if it’s enough after you’ve made the first waffle!
Since I like my waffles with a nice crispy shell, I cook mine between level 5 and 6 on my iron (the two highest levels). This is something you’ll need to play around with on your waffle iron until you get the result you want. The other key to a crispy shell: letting the waffles cool on a wire rack until you serve them. Even if this is just for 2 minutes it will make a difference!
These waffles can be served many ways. I often like them plain with a side of maple syrup for dipping. If I’m going to the gym soon after eating I’ll spread on a layer of almond butter then drizzle with some honey, flax seeds and chia seeds. They are also delicious with lightly macerated mixed berries and a dusting of powdered sugar or dipped in chocolate and sprinkles.
A few notes: the coconut milk can be subbed with any other milk alternative with an equally delicious result. The oil can also be swapped for whatever oil you prefer in baking. I’ve tried these with olive oil before and they were delicious but a little more on the savory side. Because I don’t like things super sweet, I use the minimum amount of maple syrup in these to give a hint of sweetness. If you like things sweeter, feel free to increase the amount of maple syrup in the recipe. You can also swap the maple syrup for honey or agave.
- 1¼ cup coconut milk + 1 tsp lemon juice
- ¼ cup grapeseed or coconut oil
- ¼ cup maple syrup
- ½ cup rolled oats
- 1¾ cup flour
- 1½ tsp baking powder
- pinch sea salt
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Combine coconut milk and lemon juice in a small bowl and let sit for 5 minutes. Add in oil, syrup and vanilla extract, if using, and whisk to combine. Set aside.
- In a separate bowl mix together all of the dry ingredients. Pour the wet ingredients into the dry and gently stir until just combined. Let batter sit for 10 minutes while your waffle iron is heating.
- Lightly coat your waffle iron with a spray of non-stick cooking spray then pour enough batter in for a full waffle. The amount needed will vary per waffle iron. Mine takes about half the batter for just one waffle! Cook according to the instructions provided with your waffle maker.
- Remove from the waffle iron and let cool on a wire rack. Serve with your choice of toppings.
Let me know if you’ve tried this recipe! Comment below or post a photo to instagram and tag me @champagneandfrites!