Recipes From The Road

Hope you were able to see us prepare these recipes live. Here’s what you’ll need to make delicious meals and treats at home.

Caramelized Banana Cookies
12 tsp Dairy Free Butter
7 Organic Bananas, medium to large, sliced
2/3 cup Organic Light Brown Sugar
1 tsp Organic Vanilla Extract
1 bag Enjoy Life Mini Chocolate Chips
4 – 5 boxes Enjoy Life Soft Baked Cookies (we used Snickerdoodle and Chocolate Brownie)

Heat a non-stick pan on medium-high heat and add your butter. Once it’s almost completely melted, add your sliced bananas, and begin to break them into small pieces. After 5 – 7 minutes of cooking, add the sugar, salt, and vanilla extract. Continue to cook until the bananas have browned nicely, and reached your desired consistency.

Next, melt your bag of chocolate chips in a double boiler. We like to allow the water to boil for 2 – 3 minutes, then turn the heat off. Leave the pot on the hot eye, and the chocolate will continue to melt. Stir occasionally until the chocolate has melted completely and is smooth.

To assemble, place your cookies on a serving tray. Top with your banana creation. Finally, add chocolate to a piping bag and drizzle on top of your cookies. The chocolate will be very hot. Use an oven mitt or towel to protect your hand.

Caramelized Banana Cookies by The Allergy Chef

 

Grain Free Cookies
240g Cassava Flour
4 ounces Organic Maple Syrup
3 TBSP Organic Oil
2 TBSP Flax + 4 TBSP Water
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Organic Vanilla Extract
Water if Needed (to bring the dough together)

bake at 325 in convection for 7 – 10 minutes

Grain Free Cookies by The Allergy Chef

 

Pineapple Pork Balls
2 pounds Ground Pork
2-3 ounces Organic Diced Onion
3 – 4 ounces Organic Maple Syrup
Dairy Free Butter for cooking

In a large non-stick pan, heat approximately 4 TBSP of dairy free butter on medium-high heat. As it melts, add your diced onion. Don’t stir too much, as you want them to brown somewhat quickly, but not caramelize. Once the onions are ready, remove from heat. In a mixing bowl, combine the pork, salt, maple, and cooked onion (including the butter and juices). Mix very well with a large fork, or your hand.

In the same pan that you used for your onions, melt more butter, on medium-high heat. Add enough to cover the bottom other pan somewhat generously when melted. Add scoops of your meat mix. I like to use small cookie dough scooper (2 tsp) to make small meatballs. Allow them to cook and brown, then flip them over and continue to cook until done.

Pineapple Pork Balls by The Allergy Chef

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