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 If you refer to my previous post called  “Strolling the Town Tonight Eating Allergy Friendly Ice Cream” you will know that Owen and I hit the town with our own ice cream for the first time last week when Owen’s Dad (John) was out with his friend.  We had such a great time getting messy eating ice cream we decided to set up our dairy-free, egg-free, soy-free (and everything else free!) ice cream car bar with toppings at one of our favorite places, Weir Farm.  We usually start our walks at the farm in Summer just before twilight and by the time we’re passing the horses on our way back to our car the crickets are singing and the moon is up.  The bonus, this time we had John there to share in the fun too!   Owen is now well into this routine and is waiting in line for his scoop like a pro.  These pictures were taken 5 minutes into eating his ice cream cone. and 5 minutes later everything was gone if you can believe it.  Then we were off to cleanup and turn his shirt right side out (a trick is to turn shirts inside out while eating that way if anything does stain you’re covered!)   It’s a big irony that our first stop on this beautiful path after eating our ice cream is the cows who did not contribute to our ice cream making at at all;-)  And the best part of all of this was the ease of making it as it took 10 minutes to prepare on the stovetop and 20 minutes in the ice cream maker so it can all be done last minute.  

My initial instinct was always to steer clear of these places of activity with my son Owen as I didn’t want to place him in the position of feeling like he could not participate. I know this is a familiar feeling with many of you who are on this site and needs no further explaination. Well tonight with the easist homemade chocolate dairy-free, egg-free, soy-free ice cream (an of course gluten and wheat free too-oh I should add lactose-free!) you can make ready in my freezer, Owen and I had a Mommy and son night out (as Daddy was having a guys night out!) and we headed into town with our own ice cream, fun ice cream cups and spoons. Included in this were fun straws and seltzer as I had a craving for an ice cream soda.

It became quickly apparent that this was absolutely the right thing to do for us as we we walked (or more like it walked and ran as Owen is a mover!) along like everyone else checking out the scenes of the town and looking in windows. By the end Owen was smeared head to toe but luckily we eventually we made our way down to the beach with its own cleaning tools built in:-)

I already have our next night out in mind and plan on bringing cookie, brownie or some of the new great allergy friendly sprinkles that are now available for toppings. This really has be thinking of what fun it would be to set up an ice cream bar in the car for such night out and definately a on summer vacation.

Ingredients

Yummy Yum Quick Dinner Rolls (see page 21 Yummy Yum for Everyone)

1/3 cup cooked crumpled bacon or sausage (if you need a sausage recipe see page 17 Yummy Yum for Everyone)

2 Tablespoons reserved oil from cooked bacon or sausage

Prepare gluten and yeast free dough from Yummy Yum Quick Dinner Rolls as described in the book however replace olive oil portion with 2 Tablespoons vegetable shortening or margarine.  Add crumpled sausage or bacon plus 2 Tablespoons reserved additional oil to dough.  Mix ingredients and follow instructions for baking from book.  You may also add herbs, onion or chives to this recipe.

Yummy Yum Thin Crust Pizza Dough (see recipe on page 12 of Yummy Yum For Everyone Children’s Food Allergy Cookbook)

Tomato sauce

Tempura Topping

1/2 cup rice flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup cold carbonated water

1/2 cup combination of blender diced zucchini, carrot, peppers (freeze before dicing and use immediately in the recipe while still cold)

canola oil for frying

1- Follow recipe to prepare Yummy Yum Thin crust Pizza dough.  Bake as instructed in book and add tomato sauce accordingly.  Hold off adding fried tempura vegetables until the final 5 minutes of baking the pizza.

2-Mix rice flour, baking soda, carbonated water and salt in a bowl.  Add cold diced vegetables and allow to coat thickly.

3-Add oil to a pan so that it is about 1/4 inch deep and bring up to medium heat.  Add coated vegetables and allow to cook 1 to 2 minutes or until light to medium brown and crispy.  Remove and drain on a paper towel.  Add to pizza topping during final 5 minutes of baking pizza.

One of the great things about having the basics back in your allergy free kitchen is that you can use them to build upon. I love Bread pudding and I loved it as a child. Now having a NO gluten, dairy, egg, soy, or wheat recipe cookbook like Yummy Yum for Everyone that includes bread in it means that you can have such opportunities again. You will not believe such a bread pudding is both gluten free and vegan (dairy and egg free)! See below for yourself and enjoy this wonderful bread pudding!.

Ingredients

12 Stale Yummy Yum Little Breads cut into 1 inch cubes (see recipe page 12 Yummy Yum For Everyone Children’s Food Allergy Cookbook)

2 Tablespoons Tapioca starch plus 6 Tablespoons warm water

3 Tablespoons Canola oil

1/2 cup white sugar

2 cups rice milk

1/4 teaspoon salt

2 Tablespoons confectionate sugar

1 teaspoon lemon juice

1 cup raisins

1/4 cup light brown sugar

¼ teaspoon ground cinnamon

1 1/2 Tablespoons vegetable shortening or margarine

1- Combine canola oil and white sugar in a saucepan. Cook, stirring, over low heat for approximately 3 to 4 minutes. Add the rice milk, stirring well to combine. Heat over medium-high heat, until it comes to a boil. Pour over bread cubes in a shallow bowl. Mix gently and let soak for 20 minutes.

2-Preheat the oven to 350°F. Grease an 8 X 8 inch baking dish. Add salt to wet tapioca mix. Pour over bread mixture and lightly toss.

3-Pour half the bread mixture into the baking dish. Add half of the raisins and half of the confectionate sugar. Sprinkle with half of the lemon juice. Cover with remaining bread mixture. Top with the remaining raisin mixture and confectionate sugar. Drizzle with the remaining lemon juice.

4-Melt shortening. Add brown sugar and cinnamon. Drizzle mixture over bread mixture.

5-Bake for approximately 1 hour or until top starts to brown. Allow to sit and serve when warm.