Tag Archives: Yeast free

Fabulous Yeast and Cane Sugar Free Cinnamon Raisin Buns

Posted on June 20, 2011 by | 15 comments

Please excuse the corniness of this statement, but I can’t help it…these buns are cinna-yum! The heartiness of the dough, the combination of raisins and cinnamon, the sweet topping – and you can enjoy this delicious treat without eating yeast or refined sugar. That’s right, these buns are cinna-yum!

Thanks to Katie at This Chick Cooks for the original recipe for Quick, No-Rise Cinnamon Buns. This recipe immediately caught my eye because it had two of my favorite qualities in a baked good: being quick to make; and being no-rise, or yeast free. My revisions involved removing the refined sugars by replacing with maple syrup and a dash of maple sugar. Instead of making a sugary glaze topping, I drizzled a natural sweetener. My final change included adding some whole wheat flour to give a rustic texture. These buns have received rave reviews from sensitivehusband, my coworkers, my in-laws and myself. Picture a lot of nodding and happy noises as people eat – these buns really do have a positive effect on folks.

One more note: if you do not own a rolling pin, you can roll the dough out using a tall glass (thanks, sensitivehusband, for that idea – the result was better than just using my hands). However it is faster and easier to use a rolling pin (thanks, MaryAnn, for picking one up for me – I hope you enjoy the thank you bun).

And now for the Fabulous and Quick, Yeast Free, Cane Sugar Free Cinna-Yum Bun Recipe…

Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder 
1/2 teaspoon salt
1/4 cup maple syrup
2 tablespoons butter
1 egg
1 cup milk
3/4 cup raisins
2 tablespoons maple sugar
2 teaspoons cinnamon

Mix the flours and then add baking powder and salt in a medium bowl. Mix in maple syrup and then cut in butter with two knives until the mixture looks like coarse crumbs. Beat the egg and the milk together, and then mix into the flour mixture until just blended.

Turn out the dough onto a very floured counter and roll it out in an approximate oval or rectangle shape. Sprinkle with raisins and half of the maple sugar and cinnamon. Roll the dough like a jelly roll. Slice it into 1 inch rounds, place on cookie sheets and sprinkle with the remaining cinnamon and maple sugar. Bake at 400 for 15 minutes and serve hot. Drizzle with agave nectar, honey or maple syrup for an extra sweet treat.

I am also sharing this recipe with Simply Sugar and Gluten Free, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Joy of Desserts and on my Facebook page.

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Posted in Recipes - Bread, Recipes - Breakfast, Recipes - Dessert, Recipes - Snacks

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Fresh Ideas for Dressing Your Salads

Posted on June 13, 2011 by | 6 comments

Below are three salad dressings to try whether at home, at a restaurant, or on the go.

The first idea, shown in the picture, comes from a supportive reader of this blog who regularly makes her own salad dressings to use throughout the workweek. She got creative and made one without balsamic vinegar (so it is free of brewer’s yeast) and cane sugar. Here is the recipe:

Natalie’s Lemon Honey Dressing: Mix 1/4 cup water, 1/2 cup lemon juice, 3/4 cup canola oil, and 2tbs honey together. Add seasonings such as garlic, garlic powder, salt, pepper, or fresh herbs. Keep in a sealed container and refrigerate until it is time for a salad course.

The second idea came to me when sensitivehusband and I were out to dinner last week. I wanted to order a salad before my meal but could not select a dressing because each either had balsamic vinegar, cane sugar or both. I am not sure whether it was a moment of clarity or just a strong desire to not eat dry lettuce, but I came up with an idea. I asked our server to bring me some olive oil and a wedge of lemon with my salad. Add a little pepper to that combination and you have a tasty and refreshing accompaniment to your greens.

And last, but certainly not least, is a delicious store-bought salad dressing. Annie’s Organic Green Garlic Salad Dressing can be found at health foods stores, major grocery stores in the organic section, and online. It is a wonderful mixture of vegetable oil, spinach, garlic, parsley, lemon and other seasonings, along with being a vinegar and cane sugar free option.

I hope you find these ideas to be useful. If you have other tips for salad dressings, please share them!

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Posted in Recipes - Condiments, Recipes - Vegetables

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He Can Have His Chocolate Cake and I Can Eat It Too…with Peanut and Chocolate Butter Creams!

Posted on June 8, 2011 by | 11 comments

Earlier this week we celebrated sensitivehusband’s birthday with some nice dinners, presents…and cake! Like me, my husband enjoys chocolate, so I combined the flavors inspired by turtle cake and buttercream frosting recipes and made some calculations to remove the cane sugar. The result went over very well with the birthday guy and others who have sampled it. Fortunately for us, there is enough cake to eat all week! If you are not a fan of or cannot eat peanut butter, I suggest making extra chocolate buttercream for the in-between layer, or using cane sugar-free jam. Below is my recipe. Have a great day and let me know what you think!

Chocolate Cake with Honey Peanut and Chocolate Butter Creams

Cake:
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 cup honey
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
  
Honey Peanut Butter Cream:
1/4 cup butter, softened
1/8 cup peanut butter
1/2 tablespoon water
1/4 teaspoon vanilla
pinch of salt
1/3 cup honey
  
Chocolate Butter Cream:
1/2 cup butter, softened
1/2 teaspoon vanilla
1 tablespoon water
pinch of salt
1 cup agave nectar
1/4 cup cocoa powder

Preheat oven to 350°.  Coat bottoms of 2 (8-inch) round cake pans with cooking spray or butter (do not coat sides of pans); dust with 1 tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place honey, butter and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Combine flours, baking soda, baking powder and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to honey mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.  Cool completely before frosting the in-between layer with Honey Peanut Butter Cream, and the top and sides with Chocolate Butter Cream.

For Honey Peanut Butter Cream: Cream butter and peanut butter. Add the water, salt, and vanilla and cream again. Slowly add the honey and beat until creamy.

For Chocolate Butter Cream: Cream the butter, vanilla, water and salt until creamy. Slowly add the agave nectar and cocoa powder.

Please note: refrigerate the butter creams if either becomes too runny to use for frosting. A few minutes in the cool temperature will correct the consistency.

I am also sharing this recipe with Simply Sugar and Gluten Free, This Chick Cooks, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Everyday Sisters, Joy of Desserts and on my Facebook page.

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The Best Banana Bread is Just One Bowl Away!

Posted on June 4, 2011 by | 5 comments

I have always loved “quick breads” for breakfast because they come in a range of flavors and are a little sweet. Quick breads do not require any time for the dough to rise because baking soda or baking powder is the leavening agent. Now that I am making this recipe regularly, I find that I love quick breads at any time of the day or night. This is my go-to bread, a terrific and wholesome snack! Below is my adapted recipe; for the original version without butter or eggs, or for a variation with maple syrup and raisins, please visit Katie B’s Banana Breads at The Kind Life blog. This recipe meets all of my criteria in a homemade quick bread – first of all, it’s delicious. Second, it’s easy – a real “one-bowl wonder.” And lastly, there are not too many ingredients involved. It’s time to eat a slice! Enjoy!

Ingredients:
3/4 cup agave nectar
1/2 cup butter
2 eggs
3-4 very ripe bananas, smashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon flax seeds (optional)
Chopped nuts (as many as you like; optional)

Directions:
Mix ingredients in a bowl in the order given.
Pour into a greased loaf pan.
Bake at 350 degrees F for 50-60 minutes.

I am also sharing this recipe on Slightly Indulgent Tuesday, These Chicks Cooked, Sweet as Sugar Cookies, Food Trip Friday and Joy of Desserts.

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Food Traditions at the Indy 500

Posted on May 29, 2011 by | 3 comments

This weekend holds a lot of significance. First, it is a time to honor veterans. We also welcome the summer season with barbecues and the return of white clothing. And we get to enjoy another tradition with the Indianapolis 500. The green flag at noon on Sunday marks the start of the car race’s 100th anniversary. Growing up, this race was always on our television during the Memorial Day weekend. The cars whizzed around the track while the sportscasters talked about how fast Andretti was moving or how long it took Rahal to change a tire in pit row.

Besides the traditions in my house, the Indy 500 is steeped in tradition, especially those involving food. A very popular food sold at the concession stands is a pork tenderloin sandwich. I wonder how many are sold, given that approximately 300,000 people attend this annual event? If you have yeast sensitivities, consider making your own by skipping the bun and substituting the breadcrumbs with crushed brown rice cereal or crackers. Click here for one version of the sandwich.

Domestic beer is another item that has very brisk sales among the visitors. Unlike most venues, spectators are allowed to bring their own alcoholic beverages as long as they are not in bottles because shattered glass is dangerous on the track. So people with sensitivities to yeast and sugar can bring their own beverages – perhaps some water, tea or whiskey.

Peanuts are considered to be bad luck at the race track because there is a legend that a crashed car was found to have peanut shells inside. This was good news for folks with peanut allergies until 2009 when the concession stands began selling them.

Another tradition, started in 1933, was the “milk tradition.” After that race, which was on a very hot day, winner Louie Meyer headed for his garage where he had a bottle of buttermilk in an icebox. As he drank, a photographer captured the moment and the next day the picture of Meyer drinking the milk was in the newspaper. Indiana dairy people thought it was wonderful publicity and since then there has always been a bottle waiting for the winner. If the winner was sensitive or intolerant to cow’s milk, perhaps the bottle could be switched with an alternative such as goat, soy, almond or rice milk.

Whether you spend a part of your Memorial Day weekend at a parade or barbecue, watching or attending the Indy 500, or doing something else special, I hope that you enjoy some foods that are delicious and of your own tradition.

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Posted in Economics, Recipes - Entrees

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Roasted Asparagus with Browned Butter

Posted on May 26, 2011 by | 2 comments

I did not realize that there was a difference between browned and burned butter before attempting this recipe. However, browned butter without burning can be achieved! Just follow the instructions in this Cooking Light March 2011 recipe. There are only a handful of ingredients and very few steps. The only change I made was to use regular lemons rather than Meyer lemons because I could not find them at the store.

Neither sensitivehusband nor I was sure whether we would like the result because we have always felt a bit ambivalent toward this green stalk-like vegetable. We both agreed to broaden our horizons and accept the vegetable challenge since asparagus is in season this time of year. When we tasted the result, we both raved about it and made it a second time in the same week! If you liked my Brussels sprouts recipe from awhile back, you will really enjoy this asparagus. The recipe would also work well using oranges instead of lemons, and using other herbs to replace the thyme.

Speaking of liking things, please consider “liking” sensitiveeconomist on Facebook. As always, thanks for reading this blog and sharing your ideas. Have a nice day!

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Posted in Recipes - Vegetables

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Pistachio-Chai Muffins

Posted on May 22, 2011 by | 6 comments

These muffins are superb! I got the idea from a Cooking Light, May 2011 recipe and made a few modifications to remove the cane sugar and boost the whole wheat flour. The result? A fabulous snack for any time of the day! Plus, now I know that I am a fan of chai, which is a blend of spices like cloves, cinnamon, nutmeg, ginger, cardamom and pepper.

Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1/3 cup maple syrup
1 cup low-fat buttermilk*
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
1/3 cup shelled dry-roasted pistachios, chopped
agave nectar, to taste

*combine 1 cup milk with 1 tablespoon lemon juice and let sit for five minutes; may be used as a substitute for the buttermilk

Directions:
1. Preheat oven to 375°.
2. Combine flours and next 3 ingredients (through salt) in a large bowl. Cut open tea bags; add tea to flour mixture, stirring well. 
3. Combine buttermilk, maple syrup, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
4. Place 12 muffin-cup liners in muffin cups. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
5. Drizzle agave nectar evenly over muffins.

Makes 12 delicious muffins.

I am also sharing my recipe on Muffin Monday, Slightly Indulgent Tuesdays, Sweet as Sugar Cookies and Facebook.

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Posted in Recipes - Bread, Recipes - Breakfast, Recipes - Snacks

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A Delicious Birthday Cake

Posted on May 20, 2011 by | 4 comments

Yesterday was a really nice day. It was my birthday, and I had the opportunity to celebrate with friends and family. I received wonderful notes, cards, text messages, phone calls, presents and visits. I also enjoyed lunch and dinner out, which is quite an accomplishment for someone with food sensitivities!

I have found a trick that works well when going out to eat: I carry a list of my food sensitivities on a card that is in my wallet. When I order something, I show the card to my server who can check with the chef to make sure there are no ingredients in the meal that I cannot eat. It makes me more relaxed when I go out and the restaurant staff have always been accommodating. As a result, I enjoyed a delicious turkey club sandwich for lunch and a filet mignon for dinner!

A wonderful gift from my husband was the birthday cake he baked me! It was the first cake he ever made from scratch, and the first “sensitive” cake ever baked for me. He started with recipes for “Best Birthday Cake” and “Instant Fudge Frosting” – sounds good so far, right? He then converted the recipe to remove the cane sugar; the revised versions are below:

Best Birthday Cake Ingredients: 4 cups plus 2 tablespoons cake flour (not self-rising); 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 sticks unsalted butter, softened; 1 1/3 cups honey; 2 teaspoons pure vanilla extract; 4 large eggs, at room temperature; 2 cups milk; 2 tablespoons lemon juice

Cake Directions: Preheat oven to 350°F. Butter two 9-inch round cake pans. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and honey in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in milk and lemon juice until just combined. Add flour mixture in three batches, mixing until each addition is just incorporated. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Cool completely, about 1 hour. Frost with Instant Fudge Frosting (see below).

Instant Fudge Frosting Ingredients: 6 ounces grain sweetened chocolate chips, melted and cooled; 1 3/4 cups honey; 2 sticks unsalted butter, at room temperature; 6 tablespoons milk; 1 tablespoon vanilla extract

Frosting Directions: Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

The result? A sweet ending to a lovely day! As the saying goes, I had my cake and ate it too!

*This recipe is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays (this cake is cane sugar free although it currently contains gluten), This Chick Cooks and Sweet as Sugar Cookies.

*Join sensitiveeconomist on Facebook.

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What’s the Beef About Grass-Fed Beef?

Posted on May 15, 2011 by | Leave a comment

I have wonderful memories as a child and young adult where my dad would fire up the grill for the steaks and my mom would make baked potatoes and vegetables. If it was a warm day, we would eat our delicious dinners on the deck. Oh yum…I can almost smell the steaks right now!

My love affair with a tasty steak continues. I do not eat them nearly as often as I used to although they are still seen at happy events and occasions. I just like to celebrate with a filet, tenderloin or strip steak on my plate!

A few weeks ago, while perusing the meat counter at the natural foods store, I made a decision – to purchase some grass-fed beef.

What is grass-fed beef? According to the USDA, the cows only eat what is in the pasture. This contrasts with typical grain-fed beef, which starts at pasture for the first year and then moves to a feedlot for a diet of corn, soy, grains, supplements, hormones and antibiotics. Research from Cooking Light notes that grain-fed beef can get up to weight for slaughter up to one year faster then their grass-fed counterparts, which is a financial incentive for the farmers.

Is there a nutritional benefit to grass-fed beef? Sure. According to this Time article, 100% grass-fed meat is lower in saturated fats, slightly higher in omega-3 fatty acids and higher in vitamins A and E.

So how does the grass-fed beef taste? When I made that first purchase, I got one package to eat fresh and one package to freeze for later. The fresh beef, which is shown in the picture above, was absolutely delicious. My husband seasoned the steaks with kosher salt and fresh ground pepper, and grilled them for a slightly shorter time than our usual grain-fed meat (because they were so lean). We both agreed that these steaks were much better than the usual ones. A couple of weeks later, we defrosted the frozen steaks and grilled them the same way. However, they were not quite fully defrosted, and in compensating we ended up overcooking them. Grass-fed beef is less forgiving to overcooking, so keep that in mind.

The cost is relatively high; I spent almost 50% more on the grass-fed meat. However, buying grass-fed is not just an economic decision – it can be an environmental or health decision too. Growing grass is easier on the environment than growing corn, and the decreased use of antibiotics and hormones are other reasons that people hand over more “green” for the grass-fed varieties. A less expensive per-pound alternative is to buy directly from a farm. Check out a listing of farms in you area at the website for the American Grassfed Association.

Will I buy more grass-fed beef? You bet! It is a wonderful treat.

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Posted in Economics, Organic on a Budget, Recipes - Entrees

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Triple Nut Mix Cubed

Posted on May 4, 2011 by | 5 comments

A colleague of mine, and regular reader of this blog, shared a favorite recipe with me, of which I am now sharing with all of you. It’s called “Triple Nut Mix Cubed,” which is a great name for anyone who enjoys snacks and math! Here is the recipe that involves three types of nuts, three dried fruits and three cereals. I have modified it a bit so that it is “sensitive.”

Three types of nuts: such as peanuts, walnuts, and sliced almonds

Three dried fruits: including cherries (apple juice infused), raisins (unsweetened), and dates

Three cereals: such as brown rice cereal (Erewhon makes a good cane sugar free brand), millet rice that is fruit juice sweetened (Nature’s Path is a good brand), and granola (Udi’s Vanilla is my favorite and honey is the ingredient that makes it sweet)

Once you mix it up, enjoy plain or add milk for a great breakfast, or add yogurt for a healthy snack. This mix would also be a tasty salad topping!

The tricky task is to find cereal without cane sugar, so look for brands that are infused with fruit juice, have no sugar, or are sweetened with honey. The sweetness in this trail mix will come from the dried fruits and dates.

Thanks, BV, for sharing this great idea! If anyone else has a good trail mix idea, please reply to this post!

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Posted in Recipes - Breakfast, Recipes - Snacks

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