Monday, October 25, 2010

Two Safe Desserts

We're still reeling over the now 42-food long list of E's allergies. But we're doing what we always do--looking for "safe" things he can eat and making those. His doc told him this week that some of the lesser allergens (like corn and soy) might be okay in small doses, so that helps. But this weekend we actually made two desserts that were really tasty--and I mean that in the way that I would call any normal person food "tasty", not pretty good for a real food substitute (which is what I consider most allergy-safe foods--they're generally weird and gross).

The first safe dessert was one E made for himself on Saturday--Chex Muddy Buddies.  As the  regular recipe stands, it would include milk and peanuts, but it's easy enough to use dairy-free chocolate chips (these are really good), Earth Balance Spread and almond butter.  I like almond butter better than peanut butter, anyway.

Fun fact: Chex is one of the most Celiac and gluten-allergy-friendly foods. They changed Rice Chex a few years ago so it's totally safe.

E's Muddy Buddies

9 cups Rice Chex
1 cup dairy-free semisweet chocolate chips
1/2 cup almond butter
1/4 cup Earth Balance spread
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, almond butter and spread uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

(Recipe adapted from Chex website, here.)

The second recipe comes from Alicia Silverstone's The Kind Diet.  Her blog and book are all about trying vegan recipes.  One of the benefits of vegan recipes is they're already dairy-free for E.  Last night I adapted her peanut butter cup recipe and it came out SO GOOD.  I've eaten way too many of them already.

H's Chocolate Almond Butter Cups

1⁄2 cup Earth Balance butter
3⁄4 cup almond butter
3⁄4 cup gluten-free graham cracker crumbs
1⁄4 cup brown sugar
1 cup grain-sweetened, nondairy chocolate chips
1⁄4 cup almond milk
1⁄4 cup chopped almonds

1. Line a 12-cup muffin tin with paper liners or spray with a non-stick spray. Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the almond butter, graham cracker crumbs, and brown sugar and mix well. Remove the mixture from the heat.
4. Evenly divide the mixture, approximately 2 tablespoons per cup (1 if you're using mini-cups), among the muffin cups.
5. Combine the chocolate and milk in another pan.
6. Stir over medium heat until the chocolate has melted.
7. Spoon the chocolate evenly over the peanut butter mixture.
8. Top with chopped nuts.
9. Place in the refrigerator to set for at least 2 hours before serving.

(Adapted from The Kind Life website, here.)

1 comment:

  1. Alicia Silverstone! Now that's a name I've not heard since 1995.

    Is that what she's up to lately? Vegan blogging?

    Her PB cups look divine.