Pumpkin Cupcakes

I made a variation on the pumpkin cookies. When I made the cookies, they were more like cakes so I tried them as cupcakes and they turned out great! I did the same reciepe, although I used coconut sugar instead of honey and I did not put nuts or chocolate chips in. But it would probably be great with the chocolate and nuts too. Fill the cupcake tins about 2/3 full and bake at 350 for 17-20 minutes.
Enjoy!!!

Coconut Cream Frosting

So I made the frosting and it didn't turn out so great so...... make at your own risk. And if it turnes out well for you please let me know.

Coconut Cream Frosting

1 cup coconut milk
1 cup coconut sugar or 1 cup agave nectar or regular sugar
pinch salt
5 teaspoons arrowroot powder (I am going to use tapioca starch)
1 tablespoon water
1¼ cup coconut oil

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy
8. Spread over cake or cupcakes

Dark Chocolate Cake with Chocolate Sauce

Ingredients

½ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup gluten free flour (I used ½ gf and ½ buckwheat)
¼ teaspoon salt
¼ teaspoon baking soda
3 large eggs, at room temperature
1 egg yolk, at room temperature (I used 3½ egg substitute)
2/3 cup vegetable oil – (use ½ cup if using the honey variation)
1-1/3 cups sugar or 1 cup of Honey to avoid sugar cane


Chocolate Sauce

1/2 cup of cocoa powder
1 cup of coconut milk (any milk should be ok)
Honey or sugar to taste


Directions

Preheat oven to 325 degrees. Grease and flour an 8" round cake pan or a springform pan. In a small saucepan, boil 1/2 cup of water. Stir 8 Tablespoons of the boiling water into the cocoa until it's smooth and glossy. Stir in vanilla and almond extracts. Set aside. In another bowl, mix flour, salt and baking soda together, set aside. In a bowl, combine eggs, yolk, oil and sugar and beat with electric mixer on medium setting until thick and creamy, 2-3 minutes. Reduce the speed to low and gradually add the warm cocoa mixture. Mix until well combined. Gradually add dry ingredients, until combined. Pour batter into the prepared pan and bake in center of the oven for 40-55 minutes, or until an inserted toothpick comes out clean. Place the pan on a rack and run a knife aroung the edge. Let cool for 10 minutes. Place a second rack on top of the cake and flip upside down. Carefully lift the pan from the cake and peel off the parchement paper. Let the cake cool completely. Heat the chocolate sauce ingredients in a small sauce pan until blended and hot, serve over the cake while the sauce is warm.

Pepper Bean Salad

This recipe is courtesy of Penzey's Spices in Scottsdale, AZ (as you can see from the spices)

1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. bag super sweet frozen niblet corn or 2 Cups fresh corn on the cob kernels
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and chopped

Dressing:
1/2 Cup chopped, fresh cilantro (or 2 TB. dried CILANTRO)
1 tsp. GROUND CUMIN
1 TB. ALEPPO PEPPER
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. SEA SALT
1/4 Cup canola oil
1/2 Cup red wine vinegar 2 limes, juice of (1/4-1/3 Cup)

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeño peppers. Toss well. Combine the cilantro, CUMIN, ALEPPO PEPPER, PENZEYS FRESHLY GROUND PEPPER, SEA SALT, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat.Prep. time: 20 minutes

Get over it! Make it yourself!

So I have been up and down with feeling like I have a handle on the food allergy situation, but then I realize something I have been eating has an allergen in it and I had NO idea. I think that is the worst realization! However, I am now on an UP from my down yesterday and I have decided to get over it and make it myself. This is not to say that tomorrow I will again be pissed off by yet another piece of food I can not eat, but right now I am choosing to be positive ha ha. I can no longer eat eggs or bacon in the morning, since bacon has sugar and I can no longer have sugar. So I am off to the store to find ingredients to make my own sausage! Any ideas? Wish me luck!

My Allergy List

Dairy
Casein
Cheese – cheddar, cottage, mozzarella
Milk
Whey
Yogurt

Meat
Beef – rotational
Chicken
Eggs

Misc
Coffee Bean
Sugar cane

Fruits
Blueberry
Cranberry
Grapes
Orange
Peach

Fish
Crab
Oyster
Salmon – rotational
Shrimp

Vegetables
Asparagus
Carrot
Garlic
Mushroom
Bell Peppers
Spinach
Squash
Tomato
Artichoke
Bean sprouts
Brown & white rice
Chili pepper
Eggplant
Flaxseed
Millet
Navy bean
Quinoa flour
Watermelon
Green Peas

Grains
Amaranth flour
Lima bean
Soy
Corn
Wheat (Gluten and Gliaden)
Lentil
Oat
Sesame
Spelt

Nuts
Almonds
Peanuts
Pecan
Walnuts
Cashews
Pistachios

I had a blood test done to test for allergies and sensitivities and this is what showed up. My body has a mild to severe reaction to each one of these foods. The reason I posted this is for you to find your allergen and be able to find help and resources on this blog. Believe me its so hard to find out the truth but so great when you can take control and feel better.