Two oral food challenges: Almond and Hazelnut

DS2 tried almonds and hazelnut over the past month without any problems!  A little anxious to start, but once we got going he was quite eager for more.  We have NOT tested any other nuts yet, but hopeful to clear those too in the near future.  Still quite a few restrictions in place because of legumes, pumpkin, and pollen food syndrome.

Anyway, almonds and hazelnuts opens up the door to a lot of tasty desserts and sandwich options.  Nice, because the new Kraft chocolatey Hazelnut Spread shown below is DELICIOUS (and it's made without palm oil!)

.

Christmas Crack

adapted from https://www.tablespoon.com/recipes/saltine-cracker-toffee/70b17cb3-9dcf-4e3b-8299-cac930d28030

Equipment

Rimmed cookie sheet
Parchment paper
Cooking spray
Medium saucepan
Small saucepan
Spatula

Ingredients

96 salted saltine crackers (to fill a standard cookie sheet twice), approx 3 packs
650g (3 cups) vegan margarine
600g (3 cups packed) brown sugar
300g (2.5 cups) semisweet chocolate chips
200g (1 box) Oreo wafers
100g Oreo cookie crumbs

Steps

1. Heat oven to 375°F. 
2. Line a large rimmed cookie sheet with parchment paper. Coat lightlly with cooking spray.
3. Place saltine crackers in single layer.
4. In a medium saucepan, heat butter and brown sugar to boiling over medium heat. Continue boiling for 3 minutes. Immediately pour one-third of the caramel over saltines; spread to cover crackers completely, and sprinkle oreo crumbs.
5. Place another layer of crackers and the rest of the caramel.
6. Add a layer of Oreo wafers.
7. Bake 10 minutes or until crackers look all bubbly. Meanwhile, melt the chocolate chips.
8. Remove from oven; spread melted chocolate over crackers. Sprinkle with more Oreo crumbs.
9. Cool completely on cooling rack, about 1 hour. Refrigerate 15 to 20 minutes or until chocolate is firm. Break into pieces.

Can be stored in the refrigerator for 2 to 3 weeks.

Results

I hope you like toffee!
The mix of oreo and toffee isn't my favorite.  I'd try it again but single layer and without the oreo.

Banana Split macaroons

Servings: 15-18 macaroons
Prep time: 10 mins
cook time: 18-20 mins

Equipment

large bowl, food processor, parchment-lined cookie sheet, small saucepan

Ingredients

DRY INGREDIENTS
2 cups unsweetened finely shredded coconut
1 tsp cinnamon
1/2 tsp ground ginger
1 tbsp coconut flour
1/2 tsp salt
1/8 tsp baking soda

WET INGREDIENTS
2 small ripe bananas
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp pure vanilla extract
2 dates, finely minced

TOPPING
1/4 cup allergen-free chocolate chips (by Enjoy Life or Made Good)
1/2 tbsp coconut oil
6-9 cherries, pitted and sliced in half (we use frozen cherries for this)

Instructions

1. preheat oven to 350F
2. in a large bowl, combine dry ingredients and set aside
3. in a food processor: puree bananas.  add remaining wet ingredients and dates and process on high for 30 seconds. 
4. scoop wet ingredients into dry and stir to combine.
5. pack two tablespoons of dough into your hand at a time; form into a small mound with flat bottom and place on a parchment-lined baking sheet. gently make a small thumb print indentation in each one (for the cherry later).
6. bake approx 18-20 mins
7. while baking, melt chocolate chips and coconut oil together in a small saucepan over very low heat.
8. remove macaroons from oven and allow to cool at least 5 mins before handling or they may fall apart.
9. once macaroons have fully cooled, place a half cherry in each thumb print and drizzle with chocolate sauce.

Credit

Recipe adapted from a magazine, which was based on a recipe by Jenni Hulet of T
he Urban Poser.

Yellow cake

Adapted from http://www.freedible.com/desserts/1663-yellow-wacky-cake.html

• 
  Ingredients:
  
  • 3 1/2 cups GF flour
  • 1.5 cups sugar & 1tsp stevia
  • 2 tsp baking soda
  • 1 tsp salt
  • 
    
  • 100 ml applesauce
  • 3/4 cup vegetable oil (I used sunflower oil)
  • 2 Tbsp white vinegar
  • 1 Tbsp vanilla
  • 1.7 cups cold water
  • 
    
• Instructions:
  
  1. Heat oven to 350 F.
  2. Line the bottom of the cake pan(s) with parchment paper.
  3. In a medium bowl, whisk together the flour, sugar, baking soda, and salt until combined.
  4. In a small bowl, whisk together the wet ingredients.
  5. Pour the wet mix over the dry mix and combine thoroughly.
  6. Pour the batter into the lined cake pan(s).
  7. Bake for 45 minutes for a 9x13, 35-40 minutes for rounds, or 25 minutes for cupcakes--or until a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and allow to cool somewhat.
  9. Run a knife between the outer edge of the cake and the pan. Turn upside down to remove cake from pan. Remove the parchment paper and allow to cool completely before sculpting or frosting.

Inadvertent food challenge

Oops.
DS1 and mom had just gotten home from a dinner with classmates.  They left early because he was throwing up.  Lots.  A few hives, runny nose, and more throwing up.  It was a weekly dinner and we had packed him a lunch, like we always do.  We thought it was because he drank from DS2's reusable water bottle, which he may have cross-contaminated with something.
Turns out it was the fusilli in the lunch we packed him had "pasteurized egg whites" as an additive at the bottom of the ingredients.  Oops.
Thank goodness he'd only eaten four pieces of that fusilli by the time he noticed something wasn't right.  Imagine.
At least we know he's not so reactive as to get sick from the unlikely cross-contamination of a shared water bottle.

Disneyworld restaurants

We just returned from a one week trip to WDW.  We had good experiences at :

• The Wave (Contemporary hotel)
• Electric Umbrella (Epcot future world)
• Pecos Bill Tall Tale Inn and Cafe (Magic Kingdom)
• Landscape of Flavors (Art of Animation resort)
• Cape May Cafe (Beach Club resort)
• Ohanas (Polynesian resort)

Tips for minimizing delays when travelling with multiple allergies:

• BEFORE YOU GO:
• Fill in the special diets form in advance, according to instructions.
• Travel with a number of epipens and allergy cards (business card with the list of allergies, ideally with a photo and emergency contact information).
• At quick service restaurants, ask a cashier for an allergy menu and to speak with a chef or coordinator. At table service restaurants, ask to speak with a chef.  Hand the chef/coordinator an allergy card, and review available options.  It helps to identify what you normally have.
• Order your own meal(s) and pay (if quick service).  Send the rest of your party to grab and clean a table.
• Wait for allergy meal to be ready, the other meals will follow.  
• Enjoy and tip appropriately.

Corned beef

3 kg of natural brisket (may need to order ahead) - serves 10-15

Prepare brine 7 days ahead of time:

Boil together, simmer and let cool off in fridge:

16 c. Water (1 gallon) – 6c

400 gr. Kosher/pickling salt (or 1 1/2 cups), NOT iodized salt

2 T. Pickling spice

3-4 cloves of garlic

In pot large enough to hold brisket, combine 1 gallon (16 cups) of water with kosher salt, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt is dissolved.

Remove from heat and let cool to room temperature, then refrigerate liquid until chilled.

Place brisket in brine, weighted with a plate to keep it submerged, and cover.  (altn: in Ziploc bag)

Refrigerate for 5-7 days.

To cook brined brisket:

2 T pickling spice

2 carrots, sliced

2 stalks celery, sliced

1 large onion

1/2 c. Cold water

Preheat the oven to 300 F (150 C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange carrots, celery, and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.

Bake for about 4 hours in the preheated oven (or 50 min/lb), or until meat is tender.