Today my son ate store bought pudding for the first time, and threw up for the first time. He just got over the dairy intolerance of his FPIES condition, so I would have suspected it was the dairy that was the problem except that he’s been chowing-down on cheese like a maniac. So, I’m going to check the ingredients online for this pudding in case there may have been other ingredients in it that he is still allergic to, like egg, soy or wheat. My suspicion is that it’s just that his body is not accustomed to the toxins, like chemical additives and preservatives, that are in processed pudding that can sit on a shelf for months un-refrigerated.
Preheat oven to 400-425°. Set aside ungreased cookie sheet.
In large mixing bowl combine all the dry ingredients, blend well.
In another large bowl combine all the wet ingredients, blend well. Stir the dry
ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.
Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3 dozen cookies.
We had a riot making these with our 2 1/2 year old who still is cannot have wheat, egg, and a dozen other foods.
The package says to mix the dry and wet ingredients separately before combining, but I find that mixing the dry first, then adding all the wet to the same bowl and mixing again produces the same results. They are delicious, especially the day you make them when they are still warm. I refrigerate the leftovers and heat them slightly in the toaster oven before serving.
As for the egg substitute, I’ve done it with both EnerG egg replacer (tapioca flour, potato flour, etc) as well as with ground flax seed and they turned out the same. So, I’m sticking with the flax seed because of its additional nutritional value.
We decided to add extra fun this time by decorating the cookies with dairy-free icing and wheat free candies. Below are the pictures of Gabriel really getting into it.
The cookies were a bit floppier than normal cookies, perhaps due to all of our omissions and substitutions, but they still taste great.
I’m getting really good at making FPIES pancakes. These gluten free pancakes are delicious when you add extra milk. If you are dairy intolerant, the still do the trick if you add a serious amount of blueberries and diced strawberries.
I use Bob’s Red Mill pancake mix. Follow the recipe and modify based on the following tips:
* Substitute egg with ground flax seed or with egg replacer (mix of tapioca, potato and other flours)
* Coat pan with SmartBalance (or other non-dairy) butter substitute
* Add more milk than suggested in Bob’s Red Mill pancake recipe so that the batter is on the thin side.
* Add blueberries or finely chopped strawberries and mix into batter.
If you can have milk, use 2% or whole milk, then you will almost not be able to discern these from gluten pancakes. At least, it’s as close as I’ve ever tasted. I don’t have to eat gluten free and I like them quite a bit.
Good luck, and post comments below if you have other tips, recommendation, or questions.