Thursday, July 8, 2010


1 lb. ground beef
1 small onion, diced
6-oz. can tomato paste
14.5-oz. can diced tomatoes (can have seasonings in them)
1 T sea salt
6 oz. brown rice or sprouted grain pasta
10-oz. package frozen corn
1 cup shredded organic cheddar cheese

Preheat oven to 350. In a large pan, brown beef and onion together. Stir in tomato paste, tomatoes, and salt. Add pasta and pour in water to cover. Bring to a boil, reduce heat to low, and let simmer until pasta is slightly softened, about 5 minutes. Drain excess water (not completely), stir in the corn, and transfer to a 9 x 13 baking dish. Top with cheese.

Bake at 350 for about 30 minutes.

Fluffy White Frosting

from the kitchen of my sister Elizabeth

3 egg whites
2/3 cup raw honey
pinch, sea salt
1 tsp vanilla extract

Put first three ingredients into double boiler (or pan placed on top of pan with boiling water in it). Mix with beaters for 7 minutes while water underneath is boiling. Fold in vanilla.

Oatmeal Bars

Old-Fashioned Oatmeal Bars
adapted from The Whole Foods Allergy Cookbook

1 cup coconut oil (refined if you don't like the coconut flavor)
1/4 cup molasses
3/4 - 1 cup maple syrup (or mix with honey)
1 tsp vanilla extract
2 cups wheat or spelt flour
1/2 cup arrowroot powder (or can sub more wheat/spelt)
1/2 tsp sea salt
2 tsp cinnamon
1 tsp baking soda
1 tsp aluminum-free baking powder
2 cups oats
1 cup raisins or chocolate chips

Preheat oven to 350. Beat coconut oil with molasses and maple syrup in a large mixing bowl. Add vanilla. Combine flours, salt, cinnamon, baking soda, and baking powder. Add to mixing bowl. Add oats, stir, and then add raisins or chips and stir.

Spread onto greased jelly roll pan. Bake for about 14 minutes. Do not overbake.

We have been known to eat these for breakfast too. :)

Chocolate Cake

This isn't the recipe for chocolate cake, but it's the best I've found so far. I would LOVE to find links to ones you have found (or created!) in the comments! I'll admit that it's difficult to replicate the soft texture of cakes and breads that our white-flour-loving tongues are accustomed to!

Classic Chocolate Layer Cake
The Whole Foods Allergy Cookbook

1/2 cup first cold-pressed extra virgin olive oil
1 cup raw honey
1 tsp vanilla extract
2 eggs
1/2 cup unsweetened applesauce
2 cups freshly-ground spelt or wheat flour
2 tsp aluminum-free baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
3/4 cup warm organic whole milk or almond milk

Preheat oven to 350. Grease two 8-inch round cake pans. Cover the bottom with a piece of wax or parchment paper to fit and then grease again (optional). Combine oil, honey, and vanilla in a large bowl using an electric mixer. Add eggs and applesauce. Combine flour, baking powder, cocoa, and salt. Gradually add dry ingredients to the bowl, alternately with milk. Beat until completely combined and a little fluffy. Pour into pans and bake about 20 - 25 minutes, until sides are pulling away from pan and top springs back to shape when touched. Do not overcook! Let cool on wire rack 10 - 15 minutes before removing from pans. Let cool completely before frosting.

Chocolate Syrup (not to top the cake but used in frosting recipe)

3/4 cup organic whole milk or unsweetened almond milk
1/2 cup nut butter (such as peanut butter)
1/2 - 1 cup cocoa powder
1 cup maple syrup

Mix in blender.

This can be used to top ice cream or any other place you would use chocolate syrup.

Chocolate Frosting


1 recipe Chocolate Syrup (above)
1/4 cup arrowroot powder (or more)
1 cup organic whole milk or unsweetened almond milk

Whisk arrowroot into 1 cup milk in double boiler (or pan sitting on top of pan with boiling water). Pour in chocolate syrup. Heat over medium heat for 10 - 15 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using.