Rotation

Chipmunk's allergies are annoying. Well, seeing as they don't show up on IgE tests, technically I suppose they are classified as intolerances. Either way, they make foodie-life unnecessarily complicated.

Recent changes

• rice maximum 2 times per week
• corn should be used less than once a week (including starches)
• buckwheat maximum 2 times per week
• sweet potato every other day or less
• no potato - not even starch - at all
• no soy - at all
• no legumes - at all

So, rather headache-inducing, seeing as our diet had rice, corn and buckwheat pretty much every day. We still have our other restrictions.

Let me say, aargh.

Meet Little Bunny, the little sister. She seems to not have allergies (that we know of yet). 

She's facepalming with sympathy. At least it's easy to feed her. 

Liege Waffles- ish.

If you have not yet tried liege waffles, you must. Liege waffles are made from a thick, yeasted dough, dotted with big pearl sugar. They are crunchy on the outside and chewy fluffy sticky sweet on the inside. This is my pale attempt at an imitation. 

The measurements are a bit wonky. Lack of sleep makes me sloppy.

Liege-ish almost-Waffles (lots of them!) 

1 cup cornflour
3/4 cup buckwheat
3/4 cup millet
1 cup tapioca starch
1 cup potato starch
100 g melted butter (approximately, it was half a cereal bowl, didn't weigh it)
300 g coconut milk
200 g water
20 g yeast (fresh)
1-2 cup sugar pearls
1/2 tsp salt
2 tbsp egg replacer
2 tsp psyllium husk powder 

Mix dry together (except sugar pearls).
Mix wet together. Add melted butter.
Mix everything together (except sugar pearls). Let rise for about an hour (or overnight in the fridge). Add sugar pearls, then scoop with an ice cream scoop into waffle iron and bake. 

Eat!

Pear and coconut cake

Baking without rice flour is a bit of a headache, because it was so easy to put rice everywhere. I got set in my ways, and probably overused it, contributing to it falling out of Chipmunk's diet. My creativity seems to be back on track though, this cake came out extremely tasty.

Pear and coconut cake - gluten free, eggless, dairy free, rice free, soy free, nut free 

100 g coconut oil (melted)
140 g sugar
50 g applesauce
100 g coconut milk
2 tsp vanilla sugar
50 g corn flour
100 g tapioca starch
100 g buckwheat flour
1 tsp xanthan gum
0.5 tsp cardamom
0.5 tsp cloves
1 tsp baking soda 

2 ripe pears, peeled and cubed 

Mix the dry ingredients together, add everything else except the pears. Mix together well, then fold in the pears. Bake at 200 C for about 50 minutes, or until a toothpick comes out sort of clean. 

Lingonberry and coconut pie

We're no longer using rice.
Food intolerance test told us not to, and I'm inclined to believe it.  Have suspected that rice isn't good for Chipmunk for a while, but I didn't want to believe it, as it was the basis of our diet. However, !#<@ happens and life goes on. Henceforth we shall be rice-free.

This pie came out quite good. It's based on this recipe, which I've modified to contain no gluten, eggs or dairy.

Lingonberry and coconut pie - gluten free, eggless, dairy free, nut free, soy free, rice free

Pie:
160 g margarine
1 dl unsweetened applesauce
1 dl sugar
4 dl flour (equal parts buckwheat, tapioca, potato starch and cornflour)
20 g shredded coconut
3 tsp baking powder
0.5 tsp ground cardamom
pinch of salt
300 g lingonberries (frozen works)

Topping:
50 g melted margarine
80 g shredded coconut
0.5 dl flour (equal parts potato starch and cornflour)
0.5 dl sugar
2 tsp vanilla sugar

For the bottom, melt margarine, add applesauce and baking powder to it and mix well. It will foam. Mix dry ingredients together and add to the applesauce-y foamy mix. If too thick, add some water or non-dairy milk until it's spreadable. Make topping: melt margarine, add rest, crumble. Spread into pie tin, add the lingonberries on top and add the crumb topping. 

Bake at 200 C for about 30 minutes.