Guest guest Posted April 27, 2006 Report Share Posted April 27, 2006 Tara, I am forwarding a recipe that is nut free. It uses coconut. Coconut is not a nut, but a seed. I found the very finely shredded coconut at my health food store, and I tried to make it even more fine in my food processor but it looked the same to me afterwards! I think that you can buy coconut flour at www.digestivewellness.com (but don't quote me on that). The recipe calls for either vitamin C powder or citrus juice. The vitamin C powder would have to be unbuffered. I didn't have any vitamin C powder on hand and I didn't know if I could use the SCD legal vitamin C from a capsule, so I used lemon juice. After I made the cake I found the following information (in the book " 5 Years Without Food, The Food Allergy Survival Guide " by tte M. Dumke): " Vinegar, citrus juices, or rhubarb concentrate can be substituted for vitamin C as the acid component in leavening. Use about three times as much of each of these liquids as the amount of baking soda the recipe calls for. For instance, if a recipe calls for 1 teaspoon of baking soda and 1/4 teaspoon of vitamin C, use 1 teaspoon of baking soda and 3 teaspoons of vinegar, citrus juice, or rhubarb concentrate. In some recipes, you may need to decrease the amount of other liquids to compensate for the volume of vinegar, citrus juice, or rhubarb concentrate you are using. " , p. 55 In this particular recipe it would have to be the carbonated water that was reduced to compensate for the increased liquid in the lemon juice. So, you would have 1.5 teaspoons of lemon juice and 1.5 tablespoons of carbonated water. Bananas for cooking have to be as ripe as for eating - the peel must have brown spots. Also, Antoinette has shared two nut free cake recipes. You could do a search on the archives for those recipes. hth! Carolyn mom to dd, age 10, SCD 1 month > > I have got the Birthday cake for you! Due to severe allergies we are dairy, peanuts, tree nuts, and egg free too. This is the cake my mom and I came up with for my daughter's b- day a couple months ago. It's very good! We got the coconut flour from digestivewellness.com I believe. Careful though. Coconut is only for those without symptoms for 6 months. My daughter was mostly symptom free for 4 months but was unable to digest the coconut. But it was certainly better than any alternative. > > 1 C Coconut Flour > 1/2 t Baking Soda > 1/4 t Vitamin C powder or lemon juice (optional, reacts to B.S. and cause more rise) > 1 1/2 C Banana Puree (about 3 bananas) > 2 T Coconut oil melted > 3 T Honey > 2 T Carbonated Water > > Pre heat to 325. Grease 9 in round cake pan with spectrum palm oil shortening. Mix all dry ingredients together. Mix all wet ingredients minus the carbonated water. Mix dry and wet together well. Finally add the carbo. water. Bake for 45 minute. This makes one layer, about 8 slices. > > For in between layers: > > Boil sliced strawberries with no water. Bring down to medium heat. Add desired honey and mash. Cook until spreadable. > > For frosting: > > Whip spectrum shortening, honey, and vanilla. We don't know measurement since we just added until it tasted right. Ended up with a lot of vanilla (make sure it's legal brand). > > > Hope it works well for you. > Take care, > > Elijah 3.5 ASD, leaky-gut > a 2 > SCD 5.5 months > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2006 Report Share Posted April 28, 2006 Dear Tara, here are two more that are good! Grammy B. even is putting them in her " SCD Around The World Cook Book " that she is making! I created them for my babies since they can't do nuts either. Antoinette (2 mo SCD entire family) " Bubbles " Pineapple Upside Down Cake (Dairy Free and Nut Free) 2 cups of finely ground coconut 2 Bananas 1 20 ounce can of crushed SCD Safe Pineapple ½ cup of Honey (less if desire) ¼ cups shortening (butter if you can tolerate it) 2 eggs 1t Baking Soda 2 teaspoons of gelatin (makes the cake not fall apart so easy) Heat Oven to 350° Purée Two Banana's and 1/3 can of pineapple (drained extremely well so there is NO juice) Put the rest of pineapple (drained with no signs of juice) on bottom of greased 9x9 pan. Put coconut in processor and process until as fine as it will get, then add one egg to processor and process some more until finer (aids in digestion for our little ones) Add Banana and Pineapple purée to bowl, add honey, shortening, egg, baking soda, gelatin, and egg, mix well and then add coconut egg mixture, mix again. Put into pan with pineapple on bottom. Cook at 350°, for 60 minutes (Warning: HIGH ALTITUDE TIME)..Times will vary, less at lower altitude.check cakes at 30 minutes with tooth picks! Will be golden brown on edges. This is OK. Can make into cupcakes just don't use pineapple for bottom of the cups, use the rest of the can for something else. " KiKi's " Cake (IMPROVED) (Dairy Free and Nut Free) 2 Cups of finely ground coconut 2 Bananas 6 to 7 Strawberries ½ cup of Honey (less if dseaire) ¼ cups shortening (butter if you can tolerate it) 2 Eggs 1t Baking Soda 2 teaspoons of gelatin (when cake cools,this makes the cake not fall apart so easy. Heat Oven to 350° Purée Two Banana's and 6 to 7 Strawberries Put coconut in processor and process until as fine as it will get, then add one egg to processor and process some more until finer (aids in digestion for our little ones) Add Banana and Strawberry purée to bowl, add honey, shortening, egg, baking soda, gelatin, and egg, mix well and then add coconut egg mixture, mix again. Put into greased pan. Cook at 350 for 50 minutes (Warning: HIGH ALTITUDE TIME)..times will vary, less at lower altitude.check cakes at 30 minutes with tooth picks! Cupcakes take 40 minutes at HIGH ALTITUDE please adjust to your altitude, keeping a close eye to not burn. Testing with tooth picks. GREAT FOR MAKING Bunny's for EASTER, just use round pan and cut in half stick together with frosting, frost cake add coconut for fur, and add ears and decorations! Added Gelatin make the cake not fall apart! This is what makes it the " improved " recipe! Tip: A little Gelatin can be added to any cake recipe to make it stick better when cooled! Let cakes cool and SET before cutting! Recipes By Antoinette Bunce a.. Visit your group " pecanbread<http://groups.yahoo.com/group/pecanbread> " on the web. b.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2006 Report Share Posted April 28, 2006 Hi Antoinette, These recipes soung great. Do you add gelatin powder or prepared gelatin? Thanks Regina mom to 6 ASD back on scd 2 months Bunce wrote: Dear Tara, here are two more that are good! Grammy B. even is putting them in her " SCD Around The World Cook Book " that she is making! I created them for my babies since they can't do nuts either. Antoinette (2 mo SCD entire family) " Bubbles " Pineapple Upside Down Cake (Dairy Free and Nut Free) 2 cups of finely ground coconut 2 Bananas 1 20 ounce can of crushed SCD Safe Pineapple ½ cup of Honey (less if desire) ¼ cups shortening (butter if you can tolerate it) 2 eggs 1t Baking Soda 2 teaspoons of gelatin (makes the cake not fall apart so easy) Heat Oven to 350° Purée Two Banana's and 1/3 can of pineapple (drained extremely well so there is NO juice) Put the rest of pineapple (drained with no signs of juice) on bottom of greased 9x9 pan. Put coconut in processor and process until as fine as it will get, then add one egg to processor and process some more until finer (aids in digestion for our little ones) Add Banana and Pineapple purée to bowl, add honey, shortening, egg, baking soda, gelatin, and egg, mix well and then add coconut egg mixture, mix again. Put into pan with pineapple on bottom. Cook at 350°, for 60 minutes (Warning: HIGH ALTITUDE TIME)..Times will vary, less at lower altitude.check cakes at 30 minutes with tooth picks! Will be golden brown on edges. This is OK. Can make into cupcakes just don't use pineapple for bottom of the cups, use the rest of the can for something else. " KiKi's " Cake (IMPROVED) (Dairy Free and Nut Free) 2 Cups of finely ground coconut 2 Bananas 6 to 7 Strawberries ½ cup of Honey (less if dseaire) ¼ cups shortening (butter if you can tolerate it) 2 Eggs 1t Baking Soda 2 teaspoons of gelatin (when cake cools,this makes the cake not fall apart so easy. Heat Oven to 350° Purée Two Banana's and 6 to 7 Strawberries Put coconut in processor and process until as fine as it will get, then add one egg to processor and process some more until finer (aids in digestion for our little ones) Add Banana and Strawberry purée to bowl, add honey, shortening, egg, baking soda, gelatin, and egg, mix well and then add coconut egg mixture, mix again. Put into greased pan. Cook at 350 for 50 minutes (Warning: HIGH ALTITUDE TIME)..times will vary, less at lower altitude.check cakes at 30 minutes with tooth picks! Cupcakes take 40 minutes at HIGH ALTITUDE please adjust to your altitude, keeping a close eye to not burn. Testing with tooth picks. GREAT FOR MAKING Bunny's for EASTER, just use round pan and cut in half stick together with frosting, frost cake add coconut for fur, and add ears and decorations! Added Gelatin make the cake not fall apart! This is what makes it the " improved " recipe! Tip: A little Gelatin can be added to any cake recipe to make it stick better when cooled! Let cakes cool and SET before cutting! Recipes By Antoinette Bunce a.. Visit your group " pecanbread<http://groups.yahoo.com/group/pecanbread> " on the web. b.. Quote Link to comment Share on other sites More sharing options...
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