Grateful Gatherings
A collection of Free-From Recipes
by 7 Inspired Food Allergy Bloggers
TM
N UT F RE E F OODS1
holiday
recipe list
About Lily Pinto...........................................................4
Lily’s Homemade Chocolate Cheesecake.................. 6
Lily’s Turkey Terrifics...................................................8
Thai Noodle Bowl........................................................10
Soy Butter Vinaigrette Salad.......................................12
Breakfast Cupcakes.....................................................14
Soy Butter Crinkle Cookies.........................................16
Chocolate Soy Butter Cookies.....................................18
Chocolate Dessert Burrito............................................20
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Cover Photo: Melissa Harvey / CajunSugarPie.com
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Photo: Keeley McGuire / KeeleyMcGuire.com
Pinto
lily
Lily Pinto, 13, is co-founder of Don’t Go Nuts.
She was diagnosed with a life-threatening nut
allergy at age three. Her desire to help people
BE safe inspired and guided both the creation
of Don’t Go Nuts and our Field to Fingers
Nut-Free Process.
“Cooking is so fun, and it helps me let go and
enjoy what I make…because I choose every
ingredient, and I know it is safe.”
~ Lily Pinto
mesa and lily pinto
TM
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N UT F RE E F OODS
lily’s
chocolate cheesecake
Homemade
Peanut free, nut free
This is a simple no-bake recipe.
INGREDIENTS FOR CRUST
• Graham crackers (about 8, nut free…Lily likes Honey Maid)
• Butter (about one stick)
INGREDIENTS FOR FILLING
• 2 - 8oz cream cheese, softened
• ½ C. sugar
• 16oz Don’t Go Nuts Chocolate Soy Butter
• 2 ripe bananas
• ¼ t. vanilla extract
TOPPINGS
• Fresh raspberries
• Whipped cream
INSTRUCTIONS
Pulverize nut-free graham crackers and mix with butter into a consistency
where the graham crackers, when pressed in, form a nice coherent crust in a pie
dish. A little too wet is better than a little too dry. One stick usually does the
trick.
In a large bowl or mixer, beat cream cheese and sugar until smooth. Blend in
DGN Chocolate Soy Butter, bananas and vanilla until no streaks remain. Pour
into crust. Cover and chill for 4 hours.
Add raspberries and whipped cream before serving.
Enjoy!
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N UT F RE E F OODS
lily’s
Turkey
terrifics
Peanut free, nut free
This is Lily’s favorite no-nut after-Thanksgiving lunch. Always remember to
only eat what you know to be safe. We only eat what we make or what we are
absolutely certain was prepared in a facility free from nuts. The magic of Turkey
Terrifics is the stuffing. It may seem a little detailed at first but enjoy the process.
We promise it will be worth it.
INGREDIENTS FOR TURKEY TERRIFICS
• Great bread
• Mayo
• Leftover turkey
• Stuffing (recipe follows)
• Cranberry sauce (recipe follows)
INGREDIENTS FOR SAGE CORNBREAD
• 4 c. corn meal
• 4 c. flour • 1 c. sugar • 8 t. baking powder
• 4 eggs
• Milk (add to the thickness of porridge)
• 3 bunches sage, fresh/chopped/no stems
INSTRUCTIONS FOR SAGE CORNBREAD
Mix dry ingredients first. Add eggs, milk, melted butter and sage to the consistency of thick porridge. Pour mixture into greased pan. Bake in pre-heated 375
degree oven until golden brown on top. You can make this a day or two ahead of
time if you like.
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INGREDIENTS FOR SIMPLE SAGE CORNBREAD STUFFING
• 2 bunches of celery • 3 sweet onions • 1 jar of sundried tomatoes, julienned • 1 package of sweet Italian sausage/uncased
• 1 package of hot Italian sausage/uncased • 1 package of Craisins • Organic chicken stock • Butter, 1 stick melted, plus a touch for veggies
• Salt and pepper to taste
Photo: Doug Pinto / DontGoNuts.com
INSTRUCTIONS FOR SIMPLE SAGE CORNBREAD STUFFING
Chop celery and onions fine and sweat in a pan on the stove on medium heat for
about 15 minutes with a touch of butter. It should still have a little crunch. Sauté
sausage and make sure there are no large lumps of meat. Cook completely.
Chop the julienned sundried tomatoes fine. In a BIG bowl add the cornbread,
celery, onions, sausage, sundried tomatoes and Craisins. OK, now for the fun
part. Lily loves to do this. After washing hands, mix with your hands. Dig in!
Add a stick of melted butter and some chicken stock until the whole mixture
seems sticky but not too wet. Taste. Add salt and pepper if you like. Fill a baking
dish and bake at 375 degrees uncovered for 20 minutes. Set aside for sandwich
making.
INGREDIENTS FOR CRANBERRY SAUCE
• Bag of fresh cranberries
• 2 c. water or OJ
• 2 c. sugar (I know, sounds like a lot of sugar, but you may even need to add
a little more to temper the tartness.) INSTRUCTIONS FOR CRANBERRY SAUCE
Combine ingredients and bring to a boil. Reduce to simmer until desired thickness, usually about 45 minutes. Chill before making sandwiches.
INSTRUCTIONS FOR TURKEY TERRIFIC ASSEMBLY Find the most amazing bread you can and slice (we use tortillas, too). On one
side, spread a layer of mayo, a layer of cranberry sauce, turkey and then a generous helping of stuffing. Top it off with the other slice of bread. Cut in half. Enjoy.
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Thainoodle bowl
Peanut free, nut free, gluten free, dairy free
Created by Kendra Peterson Chef/Owner, Drizzle Kitchen
Food Editor, Kicksprout.com Food and Nutrition Editor, Breatherepeat.com
Advisory Board, Chicago Food and Nutrition Network
Kendra Peterson is a chef enjoying life in Chicago. She is the owner of Drizzle
Kitchen, an allergy-friendly private chef service which provides weekly meal
service and private cooking lessons to clients that range from professional athletes to busy families to celebrities. With a degree in nutrition and a taste for all
things delicious, Kendra and her team have been able to help their clients discover
that eating within their allergy restrictions is not only easy, but also satisfying
and delightful. In addition to working on her first cookbook, Kendra is the Food
and Nutrition Editor for the Chicago website Kicksprout.com and the New York
website Breatherepeat.com, and also sits on the board for the Chicago Food and
Nutrition Network. In her free time she keeps active with running, ballet classes,
brunch with friends and traveling with her family.
Serves 4
SAUCE
1⁄2 c. Don’t Go Nuts Lightly Sea Salted Soy Butter
2 T. grated ginger 3 T. reduced sodium gluten free tamari 3-4 T. coconut sugar, maple sugar or organic cane sugar
2 green onions, minced
1/4 c. cilantro, minced
zest from 1 lime 2 t. toasted sesame seeds
1/3 c. hot water
Dehulled Ground Soybeans, Organic Soybean Oil, Salt/non-GMO), Rice Cereal (Rice Flour, Rice
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NOODLE BOWL
• 2 T. toasted sesame oil • 1 red pepper, thinly sliced • 1/2 c. chopped snow pea pods • 2 T. chopped ginger • 2 cloves garlic, chopped • 1 c. sliced woodear mushrooms (you can find them dried, simply add hot water to plump them back up) or sliced shiitake mushrooms • 2 t. mirin (asian cooking wine) • 4 servings of brown rice noodles, cooked and drained (or just rice noodles,
also commonly known as “pad thai noodles”)
Photo: Kendra Peterson / Kicksprout.com
INSTRUCTIONS
Mix together all the sauce ingredients with a small whisk until no more lumps
of soy butter remain. Add more sugar or tamari as your tastes dictate. Set aside.
Warm a large nonstick pan over medium heat. Add the toasted sesame oil
and sauté the red pepper, pea pods, chopped ginger, chopped garlic and sliced
mushrooms until the vegetables are softened and it is fragrant. Add the mirin
and sauté another minute.
Rinse the rice noodles in cool water to loosen. Add them to the pan along with
the sauce mixture and toss with tongs until everything is combined. Sprinkle
with additional toasted sesame seeds or minced cilantro and serve.
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Soyvinaigrette
Butter
salad
Peanut free, nut free, dairy free, egg free
Created by Caroline
www.gratefulfoodie.com
Food Allergies, Asthma, Baking and Life
Serves 4-6
This is a fast and easy recipe that makes you look like the queen or king of a
gourmet kitchen. A small blender and pre-made salad mix works like magic
with this simple recipe. Serves four to six.
INGREDIENTS FOR DRESSING
• 1/3 c. Don’t Go Nuts Lightly Sea Salted Soy Butter
• 2 T. unseasoned brown rice vinegar
• 2 1/5 T. freshly squeezed lime juice
• 3 T. vegetable oil
• 3 T. honey
• 3 T. natural cane sugar
• 1 T. soy sauce
• 1/4 c. loosely packed cilantro leaves
• Pinch of Cayenne Pepper INGREDIENTS FOR SALAD
• 3 Persian cucumbers, sliced thin with skin on
• Pre-packaged organic 1/2 spring mix and 1/2 baby spinach salad mix
• Craisins for garnish INSTRUCTIONS
Mix all dressing ingredients except cilantro in small blender until fully blended
and smooth. Add cilantro leaves and blend until leaves are fully chopped. Place
salad mix on plates or bowls. Sprinkle Persian cucumbers over salad mix. Drizzle dressing over salad. Garnish with Craisins. Dressing can be made ahead of
time and refrigerated. A small blender, such as a Magic Bullet works very well.
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Photo: Caroline / GratefulFoodie.com
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Breakfast
cupcakes
Peanut free, nut free, gluten free, dairy free, egg free
(also packed full of protein)
Created by Keeley McGuire
Keeley McGuire Blog Healthy Bento Lunches & Food Allergy Awareness
Website: www.KeeleyMcGuire.com Twitter: @KeeleyMcG Facebook: /KeeleyMcGuireBlog Instagram: @KeeleyMcGuireBlog Pinterest: @KeeleyMcGuire1 Google+: Keeley McGuire Blog Contributor at MOMables.com
Makes 48 mini pancake muffins
My daughter is sweetly referred to as my Sous Chef in the kitchen. I love spending time with her baking and creating recipes. It’s educational and also a great
bonding experience!
Now that she’s spent the last few years so deeply inundated with cooking and
becoming more allergy aware, I often find her with a bowl and spoon coming up with
her very own creations in the kitchen! This recipe happens to be one of her ideas.
We make pancake muffins (they’re sometimes referred to as “puffins”) for the
school weeks. They’re easy to bake and freeze, so I can just quick reheat for her in
the mornings before we hurry off to the bus stop. One morning, as I was heating
up some pancake muffins for my daughter, Little Miss, she was off to the side of
me “creating,” as she called it, by mixing up some strawberry yogurt and Chocolate Soy Butter to eat.
As she took individual bites of each of the pancakes, then the yogurt mix, she
decided to ice her muffins with the mix instead creating a perfect little “breakfast
cupcake.” I loved it! And so did she. Her idea sparked me to next time whip up
Mini Soy Butter Pancake Muffins and measure out her delicious icing.
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INGREDIENTS FOR PANCAKE MUFFINS
• 2.5 c. Gluten-Free AP Flour • 2 T. baking powder • 1 T. oil (or applesauce) • 1 T. flax meal • 3 c. non-dairy milk (we use rice milk) • 1/2 c. Don’t Go Nuts Lightly Sea Salted Soy Butter
• 1/2 Cup of Allergy-Free Chocolate Mini Chips Photo: Keeley McGuire / KeeleyMcGuire.com
INGREDIENTS FOR ICING
• 1 – 5.3oz serving of strawberry non-dairy soy yogurt
• 1/4 c. Don’t Go Nuts Chocolate Soy Butter
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, combine your flour, baking powder, oil/applesauce and flax. Slowly add 2.5 c. of your 3 c. of non-dairy milk
required. Add Don’t Go Nuts Lightly Sea Salted Soy Butter. Mix until a smooth
batter is formed. Gluten Free Flour often requires more moisture. It was at this
point I slowly added in the last 1/2 c. of non-dairy milk, as needed, to smooth
out the batter.
Lightly grease a mini muffin tin pan. Fill each cavity about 3/4 full with the batter. Bake for 20-22 minutes or until it passes the “toothpick test.” Remove from
oven and let cool in pan for 3-4 minutes, then transfer Pancake Muffins onto a
cooling rack.
In a medium size bowl, combine yogurt and Don’t Go Nuts Chocolate Soy Butter. Mix until a smooth “icing” is formed. Once the muffins are cooled, spread
the icing onto the muffins with a knife or pipe on as you would a cupcake. Store
in an airtight container in the refrigerator for up to 3 days or freeze “un-iced” for
up to 3 months.
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Soycrinkle
Butter
cookies
Peanut free, nut free, egg free
Created by Melissa Harvey
CajunSugarPie.com
Melissa is the recipe developer and publisher behind the blog Cajun Sugar Pie.
A peanut-butter-lover turned food allergy mom, she strives to provide a safe
eating environment for her children by developing recipes without peanuts or
eggs. She promotes food allergy awareness and hopes to educate everyone she
can about the ever-increasing world of food allergies.
Makes 2 dozen cookies
INGREDIENTS
• 1⁄2 c. Don’t Go Nuts Lightly Sea Salted Soy Butter
• 1⁄2 c. unsalted butter, softened • 1⁄2 c. organic white sugar • 1⁄2 c. organic brown sugar
• 3 T. apple sauce
• 2 c. flour • 1 t. baking soda • 1⁄4 t. salt
• 1/3 c. powdered sugar 16
INSTRUCTIONS
Preheat oven to 350°F. Line two baking sheets with parchment paper. In the
bowl of an electric stand mixer, cream together soy butter, butter, white sugar
and brown sugar until creamy. Add applesauce and mix until well combined.
In a large bowl, stir together flour, baking soda, and salt. Slowly add to butter
mixture and beat until cookie dough forms.
Place powdered sugar in a small bowl. Using a cookie scoop (1-1/2 tablespoon),
scoop dough and roll into balls. Roll each ball in the powdered sugar until completely coated. Place 2 inches apart on prepared baking sheets. Flatten slightly
with a glass.
Bake for 12-14 minutes in preheated oven. Cookies will look crinkled when
ready. Cool on wire racks.
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Photo: Melissa Harvey / CajunSugarPie.com
Chocolate
soy butter cookies
Peanut free, nut free, gluten free, dairy free
Created by Pam Jordan
Pam Jordan I’m A Celiac
www.ImaCeliac.com
Twitter @ImaCeliac
On Facebook
Pam was diagnosed with Celiac Disease in January 2011 after struggling for fifteen
years with symptoms. She is a working wife and mom to three young kids. Her blog
provides simple Gluten Free recipes, product reviews, restaurant reviews, and giveaways. Pam also wrote a cookbook called Family Approved Gluten Free Recipes. It
is filled with easy to make Gluten Free recipes using ingredients you already have in
your pantry. Every week she posts a weekly menu on her blog to help you feed your
family safe meals.
Makes 9 cookies
INGREDIENTS
• 1/2 c. Don’t Go Nuts Chocolate Soy Butter • 1/2 c. white sugar
• 1 egg
INSTRUCTIONS
Heat oven to 350 degrees. Mix the ingredients together in a bowl with a fork. Cover
a baking sheet with parchment paper. Spoon out the dough onto the parchment
paper. Bake for 12 minutes.
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Photo: Pam Jordan / ImaCeliac.com
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Chocolate
dessert burrito
Peanut free, nut free, gluten free, dairy free
Created by Cindy Gordon
Owner and author of Vegetarian Mamma
Cindy is the owner and author of Vegetarian Mamma and is a foodie who loves to
blog about gluten free vegetarian/vegan recipes. Her family also focuses on foods
that are peanut, tree nut, dairy and gluten free. Cindy’s family is dedicated to finding/creating recipes and products that fit their families allergy needs. Cindy resides
in Ohio with her husband and two boys (born ‘07 & ‘10).
You can remove the honey to make them vegan.
INGREDIENTS
1/2 c. Don’t Go Nuts Chocolate Soy Butter
1/4 c. honey 2 small bananas, sliced
4 gluten-free tortillas (approx. 8 inches)
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INSTRUCTIONS
Gently warm each of the tortillas to make them more flexible. Equally spread the
chocolate soy butter on each of the tortillas. Drizzle the honey on each tortilla and
top with sliced bananas. Gently roll each tortilla and place seam down on plate.
ENJOY now or save for later!
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Photo: Cindy Gordon / VegetarianMamma.com
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