We really like HuHot Mongolian Grill. We ate there last night, and I feel great today so I know that I wasn't exposed to any dairy. They have all of their allergy information online, and the cooks will clean the grill if you tell them that you have allergies to a food item. They will go and retrieve clean utensils and make sure that your food is kept separate from everyone else's. And the cooks had no problem doing this for me, they didn't seem to mind at all.
The only thing that I would beware of is the sauces are more than likely cross-contaminated, because people are not careful when putting the sauces on, and they spill sauce into other containers. I watched a guy not even try to keep from spilling sauce and he spilt a great deal of another sauce into the 'Not-so-Sweet & Sour' which is not supposed to have any allergens in it (the 'Kung Pao Yow' also does not have any allergens in it), until someone cross-contaminates it anyway. Supposedly you can ask for fresh containers directly out of the fridge, but they were quite busy so I didn't want to bother them with that. If you stick to the oils though you should be okay, as there are no allergens in any of the oils and the oils are away from the sauces.
This is one of the few restaurants in this area that I can eat at and feel safe doing so. And you can completely eat low-carb there!
We love HuHot!
Saturday, May 18, 2013
(Peanut) Butter Cream Frosting Success!
And the second time was apparently the charm. It is true, you need confectioner's sugar to make cake icing, or at least in this case confectioner's Erythritol. We have the Swerve brand, (it can be bought in bulk on Amazon) but you could use any brand and even powder it yourself, like in a coffee grinder. We have a little one we use for grinding various stuff, or you could also use a Magic Bullet.
The Swerve is expensive, and so to avoid using a whole cup of the stuff, I actually used some finely ground peanut flour instead. It had about the same consistency as confectioner's sugar, and what we need is bulk. I think you could probably use all Swerve if you wanted less peanut butter flavor. I'm going to have to experiment with different colors and maybe a chocolate version. I also used some splenda and stevia, again to cut down on the cost, and also because the sweeteners do better if you mix them.
This recipe makes just enough for one 9" round cake. If you want extra icing or extra thick icing, then triple this recipe for two round cakes.
I don't think you need to refrigerate it, unless your peanut butter says you ought to after opening. The icing was easy to spread, and I had even refrigerated it for a couple of hours before using it. After it sat at room temperature for a while, the icing actually got a crust on it like real icing does if left sitting out. We aren't going to refrigerate it because we don't have room in the icebox, and it will probably be all gone tomorrow anyway! Everyone here thinks it's very good.
1/2 c. powdered Erythritol (Swerve)
1/2 c. peanut flour (Protein Plus brand)
1/2 c. splenda
3 packets stevia/truvia
1/4 c. almond milk
3/4 tsp vanilla
pinch of salt
Blend peanut butter for 30 seconds to fluff it up some. Add half of the powdered Erythritol a little at a time.
(I used a tea strainer to get the lumps out of it, and this worked well too for just putting a little in as I blended it. I used it for all of the sweetener and the peanut flour, although I don't know that it was necessary for the splenda.)
The peanut butter should form little clumps. Add some of the almond milk, and blend well. At this point it should start looking like icing. Alternate between adding the sweeteners/peanut flour and then when it gets thick, add a little more almond milk until you have added all of the sweeteners and the almond milk. Add the vanilla and a pinch of salt. Scrape the sides of the bowl and blend well for thirty seconds, or until creamy.
The Swerve is expensive, and so to avoid using a whole cup of the stuff, I actually used some finely ground peanut flour instead. It had about the same consistency as confectioner's sugar, and what we need is bulk. I think you could probably use all Swerve if you wanted less peanut butter flavor. I'm going to have to experiment with different colors and maybe a chocolate version. I also used some splenda and stevia, again to cut down on the cost, and also because the sweeteners do better if you mix them.
This recipe makes just enough for one 9" round cake. If you want extra icing or extra thick icing, then triple this recipe for two round cakes.
I don't think you need to refrigerate it, unless your peanut butter says you ought to after opening. The icing was easy to spread, and I had even refrigerated it for a couple of hours before using it. After it sat at room temperature for a while, the icing actually got a crust on it like real icing does if left sitting out. We aren't going to refrigerate it because we don't have room in the icebox, and it will probably be all gone tomorrow anyway! Everyone here thinks it's very good.
(Peanut) Butter Cream Frosting
3 T. peanut butter1/2 c. powdered Erythritol (Swerve)
1/2 c. peanut flour (Protein Plus brand)
1/2 c. splenda
3 packets stevia/truvia
1/4 c. almond milk
3/4 tsp vanilla
pinch of salt
Blend peanut butter for 30 seconds to fluff it up some. Add half of the powdered Erythritol a little at a time.
(I used a tea strainer to get the lumps out of it, and this worked well too for just putting a little in as I blended it. I used it for all of the sweetener and the peanut flour, although I don't know that it was necessary for the splenda.)
The peanut butter should form little clumps. Add some of the almond milk, and blend well. At this point it should start looking like icing. Alternate between adding the sweeteners/peanut flour and then when it gets thick, add a little more almond milk until you have added all of the sweeteners and the almond milk. Add the vanilla and a pinch of salt. Scrape the sides of the bowl and blend well for thirty seconds, or until creamy.
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| Tea Strainer for sifting powdered erythritol |
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| Double Layer cake iced with Peanut Butter Cream Frosting |
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| When cold the icing was easy to spread and shiny, but after it got to room temperature it became duller and hard, just like real icing! |
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| The mum-in-law dug out her fancy dish wear for this occasion |
Thursday, May 16, 2013
Caramel Topping a.k.a Attemp #1 at Butter Cream Frosting
So, before I have to go to teach class this afternoon, I decided to try to make some Butter Cream Frosting out of peanut butter, almond milk and splenda.The mum-in-law thought that powdered erythritol would work better, and I'll try some of that next, but it is expensive. I did not come up with Butter Cream Frosting, but what I did come up with is something the consistency of Caramel topping! It doesn't really taste like peanut butter (or caramel) but has the consistency of caramel. I bet it would be good on top of dairy-free or vegan ice cream. Note that the mum-in-law did not think it was very sweet, but I thought it was, so YMMV.
2 c. splenda
1/4 c. almond milk (vanilla flavor)
1/2 tsp vanilla
In a tall sided bowl, beat the peanut butter with a handheld mixer for thirty seconds. Slowly add the splenda until the mixture thickens. When it becomes very thick (probably about halfway through the first cup), start adding the almond milk a little bit at a time, alternating between the splenda and the almond milk. Add the 1/2 tsp vanilla. Scrape the sides of the bowl with a spatula and beat for another thirty seconds.
Makes about 3/4 of a cup of topping.
We drizzled it over the yellow cake recipe that we had made up a couple of days ago.
Gluten-free/Dairy-free Caramel Topping
3 T. peanut butter2 c. splenda
1/4 c. almond milk (vanilla flavor)
1/2 tsp vanilla
In a tall sided bowl, beat the peanut butter with a handheld mixer for thirty seconds. Slowly add the splenda until the mixture thickens. When it becomes very thick (probably about halfway through the first cup), start adding the almond milk a little bit at a time, alternating between the splenda and the almond milk. Add the 1/2 tsp vanilla. Scrape the sides of the bowl with a spatula and beat for another thirty seconds.
Makes about 3/4 of a cup of topping.
We drizzled it over the yellow cake recipe that we had made up a couple of days ago.
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| Caramel Topping drizzled over Yellow Cake |
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| Close up of Caramel Topping |
Wednesday, May 15, 2013
Gluten-Free, Dairy-Free Yellow Cake Recipe
This cake recipe is delicious and has the texture of a real yellow cake. I'm not kidding. I haven't worked out an icing for it yet, but I think I might do that this weekend. It will probably involve peanut butter. This recipe makes one 8" cake pan, so double it for a double layer cake.
You can use whatever sweetener you like. The cake is not very sweet, so if you like a really sweet cake, feel free to add a little more sweetener to it (between 1/3 and 1/2 cup). Also, the coconut oil would probably do okay if it's liquid, but I find it easier to blend with the sweetener if it's semi-solid.
I strongly suggest using the coconut and hazelnut flour and not attempting to substitute them for anything else. Both can be procured online or at your local health food store, or you can grind your own hazelnut flour. The coconut flour helps hold the cake together and the hazelnut flour helps give it a real cake-like texture.
2/3 c. coconut oil (semi-solid, if liquid put it in the fridge for a little bit)
1 1/3 c. sweetener (I use 1 c. splenda and 8 packets of stevia)
4 eggs
1 1/2 tsp vanilla
2 c. almond flour
2 T. coconut flour
7/8 c. hazelnut flour (basically just under a cup)
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c. almond milk (I use vanilla flavored)
Grease one 8" cake pan with a little coconut oil. Pre-heat oven to 350 degrees.
In a large bowl, with a hand-held mixer, blend the coconut oil (which ought to be semi-solid) with the sweetener. Add eggs one at a time, blending well between, and then add vanilla and mix well.
Then add the rest of the ingredients to the bowl. Mix on medium until well blended. The consistency will be the same as any cake batter.
Pour into the pan.
Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
Cool 10 minutes and then remove from pan and allow to cool completely on a wire rack.
Enjoy!
You can use whatever sweetener you like. The cake is not very sweet, so if you like a really sweet cake, feel free to add a little more sweetener to it (between 1/3 and 1/2 cup). Also, the coconut oil would probably do okay if it's liquid, but I find it easier to blend with the sweetener if it's semi-solid.
I strongly suggest using the coconut and hazelnut flour and not attempting to substitute them for anything else. Both can be procured online or at your local health food store, or you can grind your own hazelnut flour. The coconut flour helps hold the cake together and the hazelnut flour helps give it a real cake-like texture.
Gluten-Free, Dairy-Free Yellow Cake Recipe
2/3 c. coconut oil (semi-solid, if liquid put it in the fridge for a little bit)
1 1/3 c. sweetener (I use 1 c. splenda and 8 packets of stevia)
4 eggs
1 1/2 tsp vanilla
2 c. almond flour
2 T. coconut flour
7/8 c. hazelnut flour (basically just under a cup)
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c. almond milk (I use vanilla flavored)
Grease one 8" cake pan with a little coconut oil. Pre-heat oven to 350 degrees.
In a large bowl, with a hand-held mixer, blend the coconut oil (which ought to be semi-solid) with the sweetener. Add eggs one at a time, blending well between, and then add vanilla and mix well.
Then add the rest of the ingredients to the bowl. Mix on medium until well blended. The consistency will be the same as any cake batter.
Pour into the pan.
Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
Cool 10 minutes and then remove from pan and allow to cool completely on a wire rack.
Enjoy!
Hello World!
Hi! I recently figured out that I have a dairy allergy. It took forever to realize that dairy was giving me problems. We should have known to try to eliminate dairy from my diet years ago, as I was hospitalized as an infant with a severe casein allergy. Of course, in much the same way that people once knew that the earth was flat, we all believed that I had "outgrown" it, because, don't you know, many people outgrow their allergies, right? Wrong. No one outgrows an allergy if it is an auto-immune response. You get bigger, the offending item may become less of your diet, but your body is still in low-level inflammation immune-response to the offending food. And who knows what kind of damage that does over the long term? Then one day, two plus two equaled four, and we realized I ought to stop eating dairy.
Dairy made me feel crummy and irritable all the time. I completely gave it up just under a month ago, and I feel AMAZING. It's crazy.
So, I never realized just how much dairy is in everything. Add to that an avoidance of wheat and soy, and you have yourself a hard time finding anything to eat. Or maybe it just seems that way.
I'm starting this blog to share recipes with you. For example, most cakes, even the gluten-free ones have dairy, and more than that tend to be laden with sugar or carbs. And it seems just wrong not to have cake for your birthday. If you're looking for gluten-free, dairy-free, soy-free, AND low-carb/low-sugar recipes, this is the blog for you!
Dairy made me feel crummy and irritable all the time. I completely gave it up just under a month ago, and I feel AMAZING. It's crazy.
So, I never realized just how much dairy is in everything. Add to that an avoidance of wheat and soy, and you have yourself a hard time finding anything to eat. Or maybe it just seems that way.
I'm starting this blog to share recipes with you. For example, most cakes, even the gluten-free ones have dairy, and more than that tend to be laden with sugar or carbs. And it seems just wrong not to have cake for your birthday. If you're looking for gluten-free, dairy-free, soy-free, AND low-carb/low-sugar recipes, this is the blog for you!
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