Healthy Recipes - Food Allergies
| No Hay, No Moo Yummy Noodles! |
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Submitted by Kelly, AZ |
INGREDIENTS:
One box of Brown rice spiral pasta
2 Tbsp. Buckwheat or other wheat alternative grain flour
Olive Oil
3-4 Tbsp. Tofu cream cheese alternative (Better Than Cream Cheese brand is good!)
1/2 cup Soy milk
Chopped broccoli
Green peas
Salt/Pepper |
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METHOD:
To build "white sauce" - heat olive oil over medium, med-hi heat. Add flour and cook for a few minutes. Add soy milk and stir, cook on low, continue to add soy milk as mixture thickens. Add cream cheese alternative. Meanwhile, boil pasta. Steam veggies and once cooked, add pasta and veggies to "cheese" sauce. Stir until all ingredients are well mixed! Add salt and pepper to taste.
Makes 3-4 Servings |
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Allergy-free recipes from Cherrybrook Kitchen |
INGREDIENTS:
Cherrybrook Kitchen Yellow Cake Mix
1/3 cup melted dairy-free margarine
3/4 tsp. grated Lemon Peel
3/4 cup water
6 tbsp. seedless raspberry jam
12 raspberries
1/2 tsp. grated lemon peel |
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METHOD:
1. Heat oven to 350 degrees
2. Blend margarine, 3/4 tsp. lemon peel, water and cake mix for 2 minutes, scraping the bowl occasionally until well mixed.
3. Fill cupcake cups 3/4 full
4. Bake for 16-18 minutes
5. Remove from the oven and cool thoroughly
6. Using an apple corer cut down into the top of the cupcake removing approximately 1/2 tsp. of the cake
7. Fill the space left in the cupcake with 1/2 tsp. of the raspberry jam
8. Frost the cupcakes with Cherrybrook Kitchen Vanilla Frosting Mix
9. Sprinkle cupcakes with grated lemon peel
10. Top with a Raspberry
11. Enjoy!
Makes 12 Cupcakes |
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