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95 pages

English

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Finding out you are allergic to gluten, dairy and eggs can be so overwhelming it can bring you to tears, the frustration and confusion are real and painful
Finding out you are allergic to gluten, dairy and eggs can be so overwhelming it can bring you to tears, the frustration and confusion are real and painful. Where do you start what do you do, live on lettuce and water for the rest of your life? Living with the rug pullout out from under you is devastating and frightening. The first thing you need to do is take it one step at a time.
Finding and figuring out foods that you aren’t allergic to is hard to do. As well as wanting a treat while struggling with healthy choices that avoid processed sugar can be nearly impossible. We try to give proper and a good variety of options with unique and flours and foods.
Some of the unique things within this book Mayonnaise, Cheesecake, Pudding, Chocolates, Cheese and more.

Sujets

Gluten-Free

health

Allergy

Cooking

Informations

Publié par	Trafford Publishing
Date de parution	01 décembre 2022
Nombre de lectures	0
EAN13	9781698702223
Langue	English
Poids de l'ouvrage	9 Mo

Informations légales : prix de location à la page 0,0200€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

ALLERGIES BITE But TASTE GOOD

Eat At Your Own Risk

© Copyright 2021 Chance Hansen, Pascha Hansen .
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author.

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only. Certain stock imagery © Getty Images.
ISBN: 978-1-6987-0223-0 (sc)
ISBN: 978-1-6987-0222-3 (e)

Trafford rev. 11/16/2022

Thank You
We are so grateful for the allergy trials that Yehovah is guiding us through. Yehovah has taught us so much and helped us come up with safe foods to eat. We have learned so much about food and health that we would never have even thought of. Now we can share it with you, may these ideas bless you and your family.
We also want to thank Harold and Gisela Hansen for their love, support, taste buds, and encouragement. You are both the most amazing parents (grandparents) a couple of creative kids could have. Your encouragement, excitement and willingness to eat things when you didn’t know what was in them are priceless to us.
To Arlene, you are such a good sport and ready to take on anything we have for you to taste, even if the flavours are odd. Thank you for your honest feedback and ideas. Thank you also to Doris (bless her memory) for her excitement for us working on this cookbook and the encouragement and tasting she did for us. We are just sorry we did not get it done in time for her to enjoy. We know how she loved cookbooks.
To Douglas Specialties for all your support and for the amazing Allergies Bite apron.
To all those who came to our first taste-testing party, you guys are so brave and were willing to try everything we could come up with. That was an awesome tasting, and your feedback was priceless. Thank you for your openness and willingness to try so many crazy ideas for food—from Banana Bacon to Tiger Nut Balls. The laughter and fun will stay with me forever. Thank you.
Thank you, Gary Vandersteen, for your comment that led to the perfect subtitle for this book: Eat at Your Own Risk —that was quick thinking.
And to all of you who bought this allergies cookbook, thank you for letting me help you expand your safe foods. You are not alone. It is a hard path and sometimes a very scary one, but there is a creativity in foods you may have never thought of in ways of cooking that may seem odd at first but will become second nature as you move through your allergy life.

About Our Journey
Chance and I were baking for Farmers’ Markets, and he became an amazing baker at the age of sixteen, making everything from; doughnuts, Danishes, fancy breads, cookies, cakes, and croissants. We were an amazing team, and we loved baking. The rug got pulled out from under me in 2010 when a naturopath, told me to get off the bread, just give up gluten. I was in shock. How in the world was I going to give up gluten? The next day was the first day I went without gluten. I had been feeling sick and nauseous whether I had a meal or not. I was so puffy and felt awful all the time with no energy. I was sick for so many years. My first day without gluten, I felt amazing. My first gluten-free meal was at McDonald’s—a couple of meat patties, some fries with a sundae. I couldn’t believe that I wasn’t sick even though I hadn’t eaten for six hours. I had energy. Chance couldn’t even keep up with me. I felt like my life had just started. I was so excited. But we were still baking. It was no big deal, I just wouldn’t eat any of it, and I didn’t.
I was working with some cinnamon bun dough, flour flew into the air when I dropped the dough. Within seconds, my throat started to burn, and then I lost my voice. Within ten or so minutes, I was in the living room doubled over with incredible pain in my stomach. It was crazy. I wore a mask from then on when I panned the baking.
We started noticing Chance was getting more crazy nosebleeds, in the middle of the night or even if he was just sitting there. No one could help us figure out what was going on. They all just blamed him. One day before a book signing, we went to a doughnut shop, and he enjoyed some doughnuts. It was his first gluten in a few days. The next day, at our book signing, he got a huge nosebleed. He would get three of them within two days, and they could last up to two to three hours so, we kind of put one and one together and came up with gluten. So that was the end of our baking. That was when he figured he would put all his effort into writing books and asked me to illustrate for him. Well, that was easier, but we both missed the baking.
Going gluten-free felt overwhelming. It felt like a kick to the stomach, and there was nothing to eat. This was at a time when allergy-friendly foods and brands were very rare. Only health food stores had a small supply of various gluten-free flours.
As we slowly figured out how to be creative, we had all kinds of good gluten-free foods to eat. I was getting pretty good at making some of the recipes, but Chance passion had died. This is how our adventure started.
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Contents
Thank You
About Our Journey
Fundamentals
Pumpkin Seed Milk
Pulp Flour
Caramel
Cream Cheese Filling
Coconut Whipped Cream
Melting Chocolate
Nut Butters
Cashew Hazelnut Butter
Chocolate Nut Butter
Cashew Raisin Nut Butter
Apricot Macadamia Butter
Peppered Sunflower Butter
Pumpkin Heart Butter
Mayo
Cashew Mayo
Chia Pickle Mayo
Some Like It Hot Mayo
Parsley Macadamia Mayo
Cheese
Zucchini Cheese
Orange Hemp Spread
Blueberry Nut Cheese
Nutmeg Maple Cheese
Cheese Balls
Buns
Pumpkin Seed Raisin Buns
Coconut Pumpkin Waffles
Coconut Hemp Buns
Macadamia Biscuits
Meals
Chia Broccoli Soup
Daikon Strawberry Slaw
Cauliflower “Potato” Salad
Plantain Cauli-Rice
Loaded Beef Patty
Duck-Stuffed Peppers
Pickle Mini Burger
Fish Cakes
Pudding
Banana Cinnamon Pudding
Chocolate Daikon Pudding
Avocado Coconut Pudding
Cauliflower Peppermint Pudding
Cookies
Banana Oatmeal Cookies
Treasure-Filled Cookies
Mango Cookie Chocolates
Banana Balls
Avocado Fudge Cookies
Tiger Nut Flats
Lemon Balls
Treats
Hazelnut Coffee Chocolates
Triple-Filled Chocolates
Turtle On A Cracker
Cheesecake Bites
Date Chocolates
Apricot Coconut Cups
Candy Cane Marshmallows
Something Cold
Blueberry Coconut Smoothie
Fudgies
Mint Chip “Ice Cream”
Chocolate Caramel Bananas
Cheesecake
Hazelnut Cheesecake
Frozen Pumpkin Mint Cake
Strawberry Marshmallow Freezer Square
Avocado Chocolate Mint Cream Pie
My Thoughts
Ingredient Descriptions

Fundamentals
These are the recipes we use the most to make all our other foods. Basically, these recipes are the first step to creating more variety in your diet. It is a bit of a pain to have to make milk because you want to make pudding, but when you’re dealing with your health or the health of your loved ones, even the simplest things in life become more challenging.
We don’t like to waste food. This is a more expensive way to eat, so making the pulp to make buns saves you on buying flour. There are all kinds of basic products out there with very few ingredients; those are the ones you want. We had reactions to guar gum, and because our recipes have so few ingredients, we were able to pinpoint where the allergic reaction was coming from. When you shop for items, such as dairy-free cream cheese, look at the ingredients; there are different kinds. You have to pick what is right for you and then try it in the recipe. Don’t be afraid to experiment.
Notes

PUMPKIN SEED MILK
Makes 7–9 cups
What You Need
■ 3 cups Pumpkin Seeds, raw
■ 8–10 cups Water, divided
■ 1 Tbsp. Monk Fruit Sweetener with Erythritol (optional)
■ 1/2–1 Tbsp. Vanilla Extract (optional)

What to Do
■ Put the Pumpkin Seeds in a bowl. Cover the Seeds in water, and chill in the fridge overnight
■ Drain the Pumpkin Seeds and rinse
■ Place half the Seeds and 3–4 cups of Water in a high-speed blender. Blend for 50 seconds twice
■ Place milk bag over the mouth of a deep container for the milk to drain into. Pour the seed milk into the milk bag. Twist the top of the milk bag closed, and squeeze the milk mixture so the milk drains into your container. Keep squeezing until no more milk comes out
■ Remove the milk bag from the container. Set the pulp aside to create Pulp Flour (see page 3)

■ Transfer the milk into a clean milk jug
■ Put the milk bag back into your deep container
■ Add the rest o