#allergy free recipes

[gruballergy]

Allergy-Free Gajar Halwa Recipe : A Delicious and Nutritious Treat | GrubAllergy

Allergy-Free Gajar Halwa, a beloved Indian dessert, is known for its rich flavors and creamy texture. Traditionally made with ghee and milk, it can be a challenge for those with dietary restrictions. However, our Dairy-Free Gajar Halwa recipe offers a delicious and nutritious alternative that is free from common allergens. Perfect for those seeking allergen-free sweets, this recipe, brought to you by GrubAllergy, is an ideal choice for desserts for nut allergies and various other dietary restrictions.

Allergy-Free Gajar Halwa Ingredients:

Red Carrots / Gajar – Grated – 2 cups

Non-dairy milk (Oat milk) – 2 cups

Sugar – ½ cup

Vegetable oil – 1 tsp

Raisins – 1 tbsp

Melon seeds – 1 tbsp

Charoli – ½ tbsp

Method for Dairy-Free Gajar Halwa Recipe:

Grate Carrots:

Begin by grating the carrots and setting them aside. Freshly grated carrots work best for achieving the desired texture and sweetness.

Boil Milk:

In a pot, add vegetable oil and non-dairy milk (we recommend oat milk for its creamy consistency). Bring the mixture to a boil, ensuring the oil is well incorporated into the milk.

Cook Carrots:

Add the grated carrots to the boiling milk mixture. Mix well to ensure the carrots are evenly coated with the milk. Cover the pot and cook on a low-medium flame until the carrots are almost cooked, which should take about 10-15 minutes.

Simmer and Absorb:

Remove the lid and continue to simmer the mixture until the milk is fully absorbed. Stir occasionally to prevent the mixture from burning and to achieve a smooth, pudding-like consistency.

Add Ingredients:

Once the milk is absorbed, add raisins, melon seeds, and charoli to the mixture. Mix thoroughly to evenly distribute the ingredients. Cook for an additional 1-2 minutes to blend the flavors.

Sweeten and Finish:

Finally, add the sugar to the mixture. Stir well and sauté until the halwa reaches the desired consistency, which should be slightly thick and glossy.

Tips for Perfect Dairy-Free Gajar Halwa:

Storage: Store the halwa in the refrigerator for up to a month or freeze it for longer shelf life. To enjoy, simply add hot milk and warm up the halwa.

Adjusting Sweetness: Feel free to adjust the amount of sugar based on your preference. For a healthier option, you can substitute sugar with coconut sugar or any natural sweetener.

Additional Flavors: Enhance the flavor by adding a pinch of cardamom powder or a few drops of rose water.

Enjoying Allergy-Free Delights:

This Dairy-Free Gajar Halwa is not only delicious but also caters to various dietary needs. Free from wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, fish, and shellfish, this recipe ensures that everyone can indulge in this classic dessert without worry. It's perfect for those with dietary restrictions, providing a guilt-free indulgence that doesn't compromise on taste.

Conclusion:

Embrace the joy of an allergy-free Gajar Halwa, your go-to dessert for an allergen-free delight! Elevate your culinary experience with this exquisite treat that caters to diverse dietary needs, proving that indulgence can indeed be inclusive and delicious. Try this recipe today and relish the creamy goodness of Gajar Halwa without any compromise on taste!

[homemaderemedies]

Gluten-Free Bread: A Healthier Choice for All

In this blog post, we will explore the benefits of gluten-free bread and provide you with a delightful gluten-free bread recipe that is sure to win over even the most ardent gluten enthusiasts.

In recent years, the popularity of gluten-free diets has soared, prompting many to wonder whether this trend is just a passing fad or a genuine health-conscious choice. One aspect of this movement that has gained significant attention is gluten-free bread. Contrary to misconceptions, gluten-free bread is not exclusively for those with celiac disease or gluten sensitivity. In fact, there are…

[vegan-nom-noms]

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[ohmymeeal]

[thedisabilitybookarchive]

Free-From Baking

Hey if you're someone who likes to cook and bake a lot, and you also live with/encounter food allergies and intolerances in your day-to-day lives, then this book may be of interest to you:

The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan by Katarina Cermelj

Release Date: October 3rd 2024

This book is advertised as "the ultimate allergy-friendly cookbook" and I believe it. I've seen photos of this book, and a video on the author's personal Tiktok page that shows it in a bit more detail and I think it looks incredible.

As well as clear visual markers to show which recipes are free from certain ingredients, there are also pictures included for some recipes to show what they should look like if they are gluten-free, egg-free, soy-free etc. Which I think is amazing.

My lactose intolerance and love of baking may make me biased, but I was already excited for this book when it was shown to me before I even looked at Cermelj's website for more information, and now I'm even more so.

Cermelj's site, The Loopy Whisk, also allows you to search for recipes by dietary requirement and recipe type!

She has another cookbook, released in 2022, with details on gluten-free recipes!

If anyone has any other recommendations for allergy/intolerance-friendly cookbooks and recipe books, please let me know! I'd love to add more to the archive!

[fullcravings]

V/GF Chocolate Chip Cookies

[makoredeyes]

I am making a pumpkin pie as my contribution to thanksgiving dinner with the family, but due to a hilarious error in tonight’s grocery delivery, I now have 6 more premade pie crusts than I need.

Please send me your pie recipes. I’m gonna need them ;_;

[strengthandsunshine]

This General Tso's Chickpeas recipe is the best vegan version of the classic Chinese takeout dish! Healthy, gluten-free, allergy-free, and made with chickpeas instead of chicken! Made in one pan, with your choice of veggies, and a simple sweet, spicy, tangy, umami sauce! This quick and easy vegetarian meal will save you time and money!

General Tso's Chickpeas (Vegan, Gluten-Free) https://wp.me/p4UrDz-9kK

[cy-cyborg]

Onion free tacos

Ok, it took a while but I think I finally made a decent beef taco (+seasoning) recipe without onion! A few folks asked for an update when i figured it out so here you go, It doesn't taste exactly like the store bought (old el passo) stuff, but i still think it's really good!

For 1kg of beef taco mince, i added:

Black pepper

Oregano

Smoked paprika

Minced garlic

Minced ginger (this really helped make up for the savoury flavour that you loose when you take out the onion)

Garlic/herb salt

Coriander (cilantro)

Siracha sauce (add little bits at a time, or it becomes overwhelming. If you dont like spice, only add a very small amount)

Beef stock (be careful to check the stock has no onion, most do but the brand "Massel" in Australia is safe)

Ketchup (NOT TOMATO SAUCE as tomato sauce has onion in it and tends to be sweater than ketchup - though that might vary depending on where you are - e.g. american ketchup is WAY sweeter than what we have in Australia. for Australians, Heinz tomato ketchup is safe. You can also use tomato paste concentrate for something more neutral, just make sure to add more beef stock if you do)

Chili flakes - i used hot flakes, but they come in medium and mild too if you're not into spice

Kidney beans

Cook the mince in a frying pan and add the seasoning/sauces/beans while cooking. Once done, serve with cheese, sour cream, any salad you like (my partner adds cherry tomatos and lettuce) and either siracha sauce or ketchup (most of the hot sauces and taco sauces have onion in them too). If you're making soft tacos/buritos, I also recommend getting all the meat out of the pan and frying the whole taco in it to melt everything together using the leftover juices/oils! The only downside of this recipe is that it is very oily, so be prepared for that lol.

I kind of just threw everything in the pan until it started smelling good so I don't have exact measurements, but I can update with those once I've made these a few more times.

Also, for folks who are allergic to garlic and onion, I found this recipe. I personally didn't like it, but my support worker (who is allergic to both) made it, and she said she enjoyed it. It does have spring onions in it, but you can take them out, and it doesn't seem to change much if they're an issue for you.

[sunlitsorrows]

YALL

among my long list of allergies I can’t have corn or wheat which is a huge bummer for me because I really love pasta but while I’m a little blase on rice pasta, rice pasta HATES ME it is SUCH A PAIN TO COOK

On a whim I tried this peas pasta and the results were AMAZING. It doesn’t taste like peas, the texture is DELIGHTFUL. It cooks to the right consistency SO FAST and THEN it DOESNT FALL APART/DISSOLVE like my rice pasta always does.

And the soup mix 😭 I am weeping, yall, I am legit currently debating if I want to blow my entire year end bonus on some of harmony house’s bulk soup mixes.

I made an OLIVE GARDEN RIVAL minestrone by doing

1 cup of rotini

1 cup of mix,

4 cups of water

Salt to taste

Cooked that sucker like ramen: threw it in, got it simmering, stirred occasionally til it boiled down to how much broth I wanted, and it was enough for generous bowls for two people

[hylianengineer]

Bizarre things to come across on the internet: an article hailing a dessert recipe your great-grandmother passed down to you as 'in danger of going extinct.' Um, hello, I've been making this since I was a kid. Still here, thanks. It's not exactly the same recipe, but it's close enough. This IS the first time I've heard of anyone else making anything like it, though, so maybe they're right about how rare it is.

Southern Butter Rolls.

The other weird thing: my great-grandmother was not from the South. I wonder where she got this recipe.

[gruballergy]

Dairy-Free Gajar Halwa Recipe: Vegan Indian Carrot Pudding Delight

Discover the perfect Dairy-Free Gajar Halwa recipe, a vegan twist on the beloved Indian dessert. Created to be allergy-friendly by GrubAllergy, this luscious carrot pudding combines grated carrots, creamy coconut milk, and aromatic cardamom for a guilt-free indulgence. Ideal for those with dietary restrictions, enjoy the rich flavors and traditional taste without compromising on allergen-free enjoyment.

Allergy-Free Gajar Halwa Ingredients:

- Red Carrots / Gajar – Grated – 2 cups

- Non-dairy milk (Oat milk) – 2 cups

- Sugar – ½ cup

- Vegetable oil – 1 TSP

- Raisins – 1 TBSP

- Melon seeds – 1 TBSP

- Charoli – ½ TBSP

[cables-and-wires]

chat can we kill this guy

[vegan-nom-noms]

Moroccan-Inspired Quinoa Salad

[lil-miss]

CINNAMON ROLLS!!

I’m going to do that recipe website thing where I wax poetic for a minute. But I’m going to give you the link to this recipe first and put my ramblings under the cut so that you don’t have to suffer through that.

So I have a few stories when it comes to these cinnamon rolls. The first time that I made this recipe was exactly one year ago. I was incredibly fucking upset, the recipe turned out fine, but the day before Valentine’s Day a girl, who I had feelings for her for a few months of that point and had been flirting with me that entire time completely broke my heart. But, I was fucking determined to still have a good Valentine’s Day. I was especially inspired because around this time I was reading Stone Butch Blues for the first time and one of my favorite quotes from the book is “Valentine’s Day. That’s a high femme holy day.” so I was like, fuck it, If it’s a holy day for me I deserve to feel good and not think about this bullshit. So I woke up at six in the morning, and I made myself cinnamon rolls. I put on a cute little outfit and I did my make up and took some pictures. I did everything to make myself feel better and I did feel better. I just kind of decided that I wanted to make the day about me.

The second time I made these I was also not feeling great and decided to do something nice for myself. However, this time turned out a little bit different because I fucked up the recipe and you can see the results of that on my Tumblr with the last time I posted these. They exploded. I didn’t look closely at the recipe and didn’t realize that the flour we had was King Arthur cup-for-cup flour, and not King Arthur gluten-free all-purpose flour because they used to come in a very similar bulk bag that we would buy. But if you know anything about cooking with these flours, you know that cup for cup shouldn’t be used in yeasted doughs. It says so right on the package. And while I don’t know the exact science of it at least for this recipe it made the rolls not set correctly and then fucking explode. I will say, they still tasted delicious and I ate them for breakfast for the next week. Honestly, usually, I would’ve been stressed out and even more upset from a recipe not working out so badly but I was at a point where I could not care less and I thought that it was fucking hilarious.

This time they turned out, perfect, and they still have managed to make me feel better and give me a bit of a pick me up. I don’t really know if there’s a moral to the story, I guess if there was it would be that making cinnamon rolls makes you feel better every time without fail. Or just that taking the time to do something for yourself even if it doesn’t turn out exactly the way that you want it to is worth it.

Happy Valentine’s Day.

[quintessentialflavour]

Spicy Asian Cucumber Salad

Ingredients

6 Mini cucumbers or Persian cucumbers

2 teaspoon salt to drain water

Dressing:

1 tablespoon Regular soy sauce

2 cloves Garlic minced

1 tablespoon Rice vinegar or white vinegar

1 tablespoon Chinese chili oil

1 tablespoon white granulated sugar

1 teaspoon Sesame oil

1 teaspoon Sesame seeds

2 tablespoon green onion finely sliced

Instructions

Wash cucumbers and cut off the ends.

Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl. Alternatively, you can thily slice your cucumbers too. *Refer to video below for better visuals. Note: Do not cut them in on a straight angle or the spiral will not work.

Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.

Combine dressing ingredients in a separate bowl.

Pour dressing over cucumbers and gently mix.

Photo and Recipe by: Christie Lai