In honor of 100 degree weather...homemade ice cream

I love making ice cream. It's simple, quick, and oh so delicious!

I originally saw this ice cream recipe over at Gluten Free Goddess. She makes some of the absolute yummiest foods. As I am always still searching for dairy-free, this hit the spot!

Of course, I have tweaked the recipe for our taste buds and children preferences. It's still dairy-free and is a keeper in my household recipe book.

I used raspberries in my first recipe adaptation, but the flavors mingle so much better with blackberries. So much so that I am glad blackberry season isn't over yet!

Blackberry Ice Cream

2-3 bananas, fresh or frozen (I prefer really ripe fresh for the flavor)
1 cup blackberries
4 tbs agave nectar
2/3 cup sugar
1/2 cup dari-free or better than milk rice
2 cups coconut milk
a dab vanilla extract, to taste
1/4 tsp xantham gum

Combine all ingredients into blender. Whip until smooth and creamy.

Pour mixture into ice cream maker. Churn according to manufacturer's instructions. I run mine for 25 minutes.

Reserve extra for frozen treat popsicles.

Makes 4-6 servings ice cream with enough left over to make a small 6 pack popsicle container. Freeze and enjoy!

Martha Stewart on allergies??

I recently received an email from AllergyKids asking for my vote on a new magazine, LIVE FREE, dedicated to those dealing with food allergies published by Martha Stewart.

So I rushed right over to place my vote and I am asking you to do the same. Hurry, hurry as she needs to hear from us by Thursday!!

I'm still around...

Life has definitely been busy for me this past year. I am now the proud parent of 3 happy, healthy boys and have lots to be thankful for in 2008!!

Time is precious for me right now, so it will be a while before I get back on here for some more blogging. I do love the comments from visitors and do check for those, they are always welcome and bring great ideas!!

I am pretty sure that my newest child has some issues with dairy, so we are exploring the possibility. Glad that I have all the knowledge from my second child, it makes this new adventure way easier.

Here's wishing everyone a happy and healthy 2008!!

I know I've been gone...

This current pregnancy has made me extremely uninterested in food!! So I don't have anything to put in my blog right now.

As for Stephen, we took him in for another food allergy prick test and it came up inconclusive. So, we are in a stand-still right now, still watching him for reactions to any foods. He does still react to too much fruit, loose bowel wise. Those darn fruit popsicles are sooooo good though!!

Hopefully everyone is having a fantastic spring right now and starting to enjoy the beginnings of home grown produce!! Best time of year!!

Donut Muffins

This recipe sounded really good, so decided I had to try it. It comes originally from GFZing! and blogged about by Mrs. G.F.

She talked about being pregnant and craving donuts, so that gave me even more reason to try them!!

Now, I have changed the recipe around a bit more since I can't leave anything alone. I don't know what the original flavor is like, but these are really good. Mrs. G.F. said she used brown rice flour and a bit of white rice flour. Most of my mixes nowadays include millet flour along with flax seed to increase the nutritional value. Makes me feel better when I'm eating them if I'm getting some nutrition!! Even my family now asks if these are the "good for you ones?" And I say, "well, better for you, at least."

My version of Donut Muffins

Dry Ingredients:

2/3 cup sugar
1 1/2 cups GF flour mix (my mix is 3/4 cup + 3 tbls brown rice flour, 1/4 cup + 3 tbls millet flour, 1/4 cup tapioca flour, and about 1/8 cup ground flax seed)

2 tsp aluminum free baking powder

1/4 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp. xantham gum (I leave out)

Wet Ingredients:

2 eggs*

1/2 cup GF rice milk

1/3 cup coconut oil

2 tsp vanilla (Nielsen Massey is GF)

Preheat oven to 375 degrees.

In a large bowl cream together both eggs with the coconut oil until smooth. Add rice milk and vanilla.

In a separate bowl, mix all dry ingredients together, making sure your flours are room temperature. Add dry ingredients to wet ingredients slowly, mixing just until blended.

Spray muffin tins or use muffin liners and fill about half full. *Sprinkle the tops with cinnamon sugar mix (1/2 cup sugar, 1 tsp ground cinnamon).

Bake for 15-20 minutes or until toothpick inserted comes out clean. Makes about 9-12 muffins.

*First batch I used one egg, and they were pretty crumbly since I don't use xantham gum. Adding one more egg took care of that issue.

*I sprinkled the first batch before they went into the oven and the sugar formed a crust on top that was kinda messy when eating. The second batch I waited until 3 minutes were left for cooking and sprinkled it on and the result was much nicer. Just enough to melt most of the sugar, but didn't leave a crust.

Here is another option for a donut like glaze (like Dunkin Donuts) instead of the sugar. I haven't tried this, but will on my next batch.

1/3 cup butter

2 cups powdered sugar

1/2 tsp vanilla extract

1/3 cup hot water

**Added note: some of the donuts have been in the fridge for two days now and they are still delicious. A quick zap in the microwave and they are even still moist!!

I have not tried it with the ones in the freezer, but hoping for the same outcome.