Cole's Moveable Feast

Cole's Moveable Feast
Cole

Sunday, June 25, 2017

Stealth Health: Banana Muffins

As many of you know, notwithstanding my love of baking (and a sweet tooth I inherited from my grandmother), I eat a primarily plant-based whole foods diet, and I at least try to minimize added refined sugars. That being said, sometimes a girl needs a treat. These banana muffins last about 10 minutes in my house. I also keep some in the freezer, and Cole takes them to parties when he knows he'll be allergic to the birthday cake.

Banana muffins

¾ cup all-purpose flour
¾ cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 T flax/chia blend (I keep a bag in the refrigerator of ground flaxseed meal mixed with chia seeds)
3 large ripe or over-ripe bananas, mashed
⅔ cup coconut palm sugar
3 T unsweetened applesauce
⅓ cup olive oil
½ teaspoon vanilla extract
Optional mix-ins: 1/2 cup chopped walnuts (if no nut allergy), blueberries, chopped dates or 1/4 cup mini chocolate chips (I like Enjoy Life allergy-free chocolate chips)

Preheat oven to 350 degrees. Whisk together in a large bowl: flours, baking powder, baking soda, flax/chia blend and coconut sugar. In a separate bowl, mash bananas and stir in applesauce, olive oil and vanilla extract. Add to dry ingredients and stir until mixture is combined. Stir in any add-ins. Spray a muffin pan with olive oil or canola oil, add cupcake liners and lightly spray again. Spoon 1/4 cup of batter into each cup. Bake 20 to 22 minutes or until a wooden pick inserted into muffin comes out clean.

Sunday, September 25, 2016

Fall is Here!

You guys, there are SO MANY GOOD THINGS baking at Cole's Moveable Feast, you have got to get over there and take a look at pumpkin spice latte cupcakes, apple cakes with cinnamon buttercream, pumpkin cupcakes with brown butter frosting, pumpkin scones and more. I'm in heaven filling orders this month. Fall is my favorite time, and I'm busting out my favorite apple butter from Great Country Farms to put on EVERYTHING. Here are a few recipes for you to enjoy, with adaptations for common allergies. Enjoy!


Yumi's Yummy Apple Cupcakes

3 eggs (or 2T ground flaxseed meal, 2T apple cider vinegar, 6T warm water and 1/2 t. baking soda, stirred together in a small bowl and set aside)
3/4 c. canola oil
3/4 c. unsweetened applesauce
3 c. unbleached all-purpose flour (or substitute a gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
2 large apples, peeled, cored and chopped

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In a stand mixer, mix together flour, sugars, salt, baking powder, baking soda and cinnamon. Slowly add in applesauce and oil, and mix until moistened, then increase mixer to high and beat for 2 minutes. Turn mixer down to low, add in eggs one at a time and mix until each is incorporated (or slowly add in egg substitute mixture), then add vanilla extract and chopped apples. Fill cupcake tins 2/3 full. Bake 18-23 minutes. Allow to cool in pan for 5 minutes before turning out onto wire rack to cool. Makes about 24 cupcakes.

Cinnamon Buttercream

3 sticks unsalted butter, softened (or non-dairy margarine like Fleischmann's or Earth Balance)
1/2 cup organic shortening (my favorite is Spectrum Organic All Vegetable Shortening)
5 cups confectioners' sugar
1/2 t. salt
2 to 4 t. ground cinnamon, to taste
Beat butter and shortening together on high until creamy. Turn mixer to low and slowly add in confectioners' sugar, a cup at a time until combined, scraping down sides periodically. Add salt and cinnamon and mix on high for another minute. Spread onto cooled cupcakes.


Pumpkin Scones (with optional Orange Glaze)

Without the glaze, these scones are only the slightest bit sweet and are INCREDIBLE with apple butter. The glaze gives them that extra kick of sugar if you're looking for something sweeter.

2 1/2 cups all purpose flour (or gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1/4 cup packed brown sugar
2 t. baking powder
1 1/2 t. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter or dairy-free margarine, cut into small pieces
2 eggs lightly beaten (or 6T. applesauce mixed with 2t. ground flaxseed meal)
1/2 cup canned pumpkin
1/2 cup half-and-half or whole milk (or non-dairy milk of your choice)

1 egg lightly beaten (eliminate for egg allergy)

1 orange
2 cups confectioners' sugar
1 T. softened butter or non-dairy margarine

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In stand mixer, stir together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Add butter one piece at a time and mix on low until mixture resembles coarse crumbs. Meanwhile, in a separate bowl, stir together eggs (or applesauce/flaxseed mixture), pumpkin and milk. Slowly add to flour mixture and mix on low until just moistened. Turn out onto a clean well-floured surface. Dust dough generously with flour (gluten free if applicable), and knead 10 or 12 times. Flatten into a 10-inch round and use a pizza cutter to cut into 8 wedges. Using a floured spatula, transfer each triangular scone onto parchment lined baking sheet. If there's no egg allergy, whisk together one egg with 1T water and brush surface of each scone with egg mixture. Otherwise, just use use fingertips to lightly brush each scone with water. Bake 15 to 20 minutes until the tops are golden brown. Allow to cool on cookie sheet.

If glazing the scones:

While the scones are baking, remove the zest from the orange into a bowl and add 2T of juice from the orange. Stir in confectioners' sugar and 1T softened butter/margarine. Whisk until very smooth. Drizzle onto scones while still warm.

Wednesday, September 14, 2016

Eggs, EpiPens and the Creative Process

Last night while I was making cake pops for an order, I was comparing recipes, reading about what milk protein does to chocolate, tinkering with egg and milk substitution formulas and thinking about how much I love Rose Levy Beranbaum. My husband walked in to scavenge for dinner because I've flat out stopped cooking for my family. (Yeah, so all those people who ask How I'm Doing It All? I'm not.)

He looked down and said something about the fact that I was holding my place in a cookbook with EpiPens. Which really is pretty funny. Maybe that should be the picture on my homepage.

Now, I don't just leave EpiPens lying around, please don't fuss at me. That story is coming. But you'll notice I haven't weighed in on the great EpiPen debate. It's not even a debate, right? It's just plain immoral. We are SO lucky to have incredible insurance (thank you, Total Wine), so I didn't pay much for ours. A few people have asked me what I think, and I am of course outraged. For all the reasons smarter people than me have written about. But from my own (lack of) experience with EpiPens, here is what concerns me:

Cole is extremely allergic to sesame. Until last year, he had never ingested it except in the oddly acceptable highly-processed sesame oil that's in Brach's candy corn. In fact, the few times we've used sesame oil in our cooking in the past, even though he didn't eat what we were making, he wheezed. Presumably from having it in the air. So we stopped using the oil altogether. Last summer, he accidentally ate a pita chip that had sesame seeds in it. He spent hours in agonizing pain, wrapped around a toilet and wheezing. When I told our pulmonologist about it a month later, he got mad at me for the first time ever. "You should have Epi'd him. It's not a last resort, it's a first resort. If two hits off his inhaler aren't doing the trick, you need to Epi him."

See that's the thing. For all these years, I've been kind of afraid to Epi him. It seems dramatic and scary, plus there's the whole calling 911 thing afterwards. But the truth of the matter is, it's not a big deal. It's a life-saver and we should be reaching for it when there's ANY QUESTION.

But it's also a pain in the butt. I hate checking the expiration dates, having to schedule an appointment to get all the refills every summer before school starts, stocking my purse, the kitchen, school, the pool bag. And that's where there's risk, in my mind . . . the parents who have never used it, that are a little nervous to use it, and, oh, by the way, it's going to cost you $600 now. On top of the inhalers and allergy and asthma medicines you're already buying. What's the chance they're going to think, "I never use it anyway, the ones from last year are still good until October, I'm sure that's fine ..."

Anyway, the reason I had the Epi out was because I egg challenged Cole yesterday. But we failed. Cole is slowly, very slowly, outgrowing his milk allergy, and a few times in recent years, he's also been exposed to egg and gotten through it with just a stomachache (as opposed to the projectile vomiting of six years ago). He's been on me to slip him a little egg baked into something without telling him (so he won't psyche himself out). I'd NEVER do this with tree nuts, shell fish or sesame, because those allergies are severe for him.

But yesterday, I set aside a dairy free cupcake from an order . . . there were two eggs baked into a recipe for 24 cupcakes. He gobbled it down after school. Five minutes later, he got very tired and went to lie down on the couch. That's why I got the EpiPen out. I was expecting nausea, and suddenly I thought, Oh my gosh, his blood pressure is dropping. The jig was up. He sat up and asked me if I had put milk in the cupcakes because his throat was hurting like it does when he eats a brand of granola bars he likes (that have a dairy cross contamination risk). Rats. I fessed up, "It's egg, not milk," and gave him some Benadryl. He grumbled about a stomachache for about an hour, and everything was fine after that. But we agreed, no more tests for a while. We're due to see his allergist at the end of this month, so we'll figure out a game plan then.

Anyway, when I got up (at 5:30!) this morning with my middle schooler, I was clutching my coffee in the dark and looking down at that cookbook with the EpiPens in it, and thinking about how poetic it was. I was thinking about some projects I'm working on, and I realized suddenly with a big smile that all of my customers are my co-creators. I'm not a typical baker. Everything I do is customized around not just allergies, but how people want to celebrate something or someone. And while there are lots of people who just say, I need a cake, decorate it however you see fit, in most cases someone says, "He loves nature," or "Is there a way to work horses into this?" or "She hates girly colors." So we become co-creators of something really cool. And that made me really happy. Until the middle schooler asked me to cook him some breakfast.

Monday, September 12, 2016

Cole's Moveable Feast, Six Months In . . . and Recipes!


I've been ignoring the question in the back of my mind of IF, and HOW, to continue the blog now that Cole's Moveable Feast has been launched. My recipes have evolved significantly since March, in part because I ended up making my own frostings, gluten-free flour blends and egg-substitutes, and I'm in the process of compiling some of those recipes into a more user-friendly format. Everything is from scratch now, and lots of the recipes on this blog have shortcuts, box mixes and the like . . . but that was always the point of the blog anyway, making it easier to cook around food allergies. I love looking back at these recipes and remembering what led to each post.

I've been very busy since the launch ~ a huge boost came when Erin at Allergy Shmallergy listed CMF on her Allergy-Friendly Bakeries in the DC Metro Area page, and then featured CMF on her site. You can link to the interview here. In the meantime, here are some recipes that I've shared at Great Country Farms and Allergy Shmallergy.
Enjoy!


Gluten-Free Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter or dairy-free margarine, room temperature (my favorites are Earth Balance Soy Free Buttery Sticks or Fleischmann's Margarine)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs or equivalent egg substitute for cookies (see below, x2)
1 teaspoon vanilla extract
2 1/2 cups gluten free flour blend (King Arthur Gluten-Free Multipurpose Flour is my favorite off-the-shelf blend)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (Enjoy Life Mega Chunks are my favorite)

Directions:
1. In a stand mixer, cream together butter/margarine and sugars until light and fluffy. Add eggs (or substitute) and vanilla, and beat until just combined.
2. In a separate bowl, combine gluten-free flour, baking soda and salt. Add flour mixture to butter mixture; beat on low until just combined. Stir in chocolate chips.
3. Refrigerate dough for at least one hour.
4. When ready to bake, heat oven to 400°F. Line baking sheet with parchment paper.
5. Scoop dough out in tight rounded mounds (I like to use an ice cream scoop) and place about 3 inches apart on baking sheets. (You will need to do multiple batches ~ refrigerate dough between batches). Do not flatten the dough. Bake cookies 10 to 12 minutes until golden brown at the edges. Let cookies cool 5 minutes on baking sheets, then transfer with a spatula to cooling racks to cool completely.
EGG SUBSTITUTE: For EACH egg, combine 3T unsweetened applesauce, 1t ground flaxseed meal and 1/2t baking soda. Allow to stand a few minutes before using in cookie recipe.


Gluten-Free Rustic Peach Tart

Crust:
1 1/4 c. gluten-free blend (like King Arthur Gluten-Free Multipurpose Flour)
3T granulated sugar
1/4 t. salt
6T cold unsalted butter or dairy-free margarine (like Earth Balance buttery sticks)
1 egg or 3T applesauce mixed with 1 t. ground flaxseed meal and 1/2 t. baking soda
2T orange juice

Filling:
4 ripe peaches, sliced
Optional: a handful of blackberries, raspberries or blueberries
3T granulated sugar
1T corn starch

Sparking sugar
Wax paper
Parchment paper

First make your crust. In electric mixer, mix together gluten-free blend, sugar and salt. Cut butter/margarine into mixer in tablespoon-sized chunks and mix until coarse crumbs form. Add in egg or egg substitute, and mix on low until incorporated. Add orange juice and mix until soft dough forms. Scrape down sides, form a flattened ball of dough, wrap in wax paper and place in freezer for 20 minutes.

Meanwhile preheat oven to 375 degrees. In a large bowl, mix together fruit, sugar and cornstarch. Set aside.

Place a cookie sheet-sized piece of parchment paper on counter. Place cold dough on parchment paper, with wax paper spread on top. Roll out dough between papers to about 1/4 inch thick (you want a circle with about a 10-12 inch diameter). Rough edges are okay - that's what makes it rustic! Remove wax paper carefully.

Arrange fruit in the middle of dough, leaving a 2-inch perimeter. Fold edges up around fruit, wet fingers with sugar mixture from fruit bowl and brush dough. Sprinkle with sparkling sugar. Slide parchment paper with tart onto cookie sheet (a large spatula or cake lifter helps). Bake for 20 to 25 minutes until crust is light golden in color with slightly browned edges. Allow to cool fully before slicing.


Peach Blackberry Cobbler:

1 c. all-purpose flour
1 ½ c. granulated sugar, divided
1 t. baking powder
½ t. salt
6 T. cold butter (or non-dairy margarine like Earth Balance Buttery Sticks or Fleischmann’s)
¼ c. boiling water
2 T. cornstarch
scant ¼ c. cold water
1 T. lemon juice
2 c. fresh blackberries, rinsed and drained
2 c. peeled sliced peaches
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Whisk together flour, ½ c. sugar, baking powder and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Stir in ¼ c. boiling water.
In a cast iron skillet, dissolve the cornstarch in cold water. Mix in remaining cup of sugar, lemon juice, peaches and blackberries. Bring to a boil, stirring constantly. Spoon dough onto fruit mixture. Place skillet on foil-lined baking sheet and bake 25 minutes until dough is golden brown.

Thursday, April 14, 2016

Cole's Moveable Feast: Orders & Inquiries

The new site is up and under construction! Look for a gallery and more ordering options soon! http://www.colesmoveablefeast.com/

Wednesday, March 2, 2016

NEED HELP?

If you need ALLERGY-FREE SWEETS & TREATS for an upcoming event or some help adapting your life around someone with food allergies, I'm now offering custom desserts for birthday parties and other small events, as well as customized food allergy consulting. Web site with online ordering to come. Layer cakes with a choice of fillings, glazes and frostings, cupcakes, pies (including chicken pot pie and other savory pies), cookies and petit fours. Coming soon: vegan macarons! I can accommodate most special dietary restrictions, including GFCF, dairy, egg, nut, wheat, soy and corn allergies, and the Feingold diet. For more information or for orders, you can contact me at nicoleseevers@yahoo.com or (917) 531-4409. Orders require a minimum of 48 hours' notice. Price on request.

Friday, September 25, 2015

Little Coley Pumpkin Spice Oatmeal Creme Pies

Warning: these are NOT GOOD FOR YOU. But they are delicious. And addictive.

COOKIES:

1 cup (2 sticks) unsalted Fleischmann's margarine, slightly softened
1 1/2 cups packed light brown sugar
scant 1 cup granulated sugar
1/2 cup canned pumpkin
2 tablespoons vanilla extract
3 cups old-fashioned rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
dash of salt

FILLING:

Pillsbury vanilla or cream cheese (surprisingly dairy-free) icing
1/4 teaspoon pumpkin pie spice

In stand mixer, beat together margarine, sugars, pumpkin and vanilla extract. Meanwhile, whisk together in a separate bowl the oats, flour, baking soda, cinnamon, 1 teaspoon pumpkin pie spice and salt. Add dry ingredients to wet ingredients and mix until just combined. Refrigerate dough for at least one hour.

Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using an ice cream scoop, drop spoonfuls of dough at least 2 inches apart for cookies, pressing down gently into round slightly flattened shape. Bake 12 to 15 minutes until center is slightly firm to touch and edges are golden. Allow to cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

Meanwhile, stir 1/4 t. pumpkin pie spice into icing and refrigerate until ready to use.

Spread icing on cookies to make sandwiches. Store in refrigerator in airtight container.

Tuesday, February 17, 2015

Mardi Gras

Every single year, I've looked at recipes for vegan King Cake, and decided it's not worth the effort. This year, with a snow day as an excuse, I bit the bullet and got to work. I adapted this from several recipes, relying most heavily on this one. Oh, and since I don't have plastic naked babies lying around, I threw in a Lego figure! I'm guessing this can also be made with commercial bread dough, but it wouldn't be quite as flavorful. Laissez les bon temps rouler!
KING CAKE:

1 package dry active yeast
¼ cup warm water
1 T. maple syrup
2 ½ cups all-purpose flour, plus more if needed
1 t. salt
¼ t. pumpkin pie spice
3 T. granulated sugar
6 T. cold dairy-free margarine (I use Earth Balance whipped buttery spread)
2 T. EnerG Egg Replacer, plus 1 T. ground golden flaxseed mixed with 6 T. hot water
1/2 cup whole fat coconut milk, plus more for brushing
---------------------------------
Filling:
¾ cup dark brown sugar
¼ cup dairy-free margarine, softened
1 t. cinnamon
---------------------------------
Icing:
1 ½ cup confectioners sugar
½ t. salt
3 T. warm water
1/2 t. vanilla extract
Purple, green and yellow granulated sugar (you can make your own by dropping 2 to 4 drops of food coloring into 1/2 c. white granulated sugar and stirring thoroughly)

1. In a small bowl, combine the yeast, warm water and maple syrup. Mix gently and set aside until the yeast dissolves and bubbles begin to appear on the surface, about 5 minutes.

2. Meanwhile, combine the flour, salt, pumpkin pie spice and sugar in bowl of food processor. Adding the cold margarine one tablespoon at a time, pulse until the mixture resembles fine crumbs. In a large bowl, combine this mixture with the yeast mixture, egg replacer mixture and coconut milk. Knead, adding flour as necessary, until a soft dough forms. Place in a greased bowl, covered, for 1 hour, or until the dough is almost doubled in bulk.

3. Meanwhile, combine the brown sugar, margarine and cinnamon and set aside for filling.

4. Preheat the oven to 350. Line a large baking sheet or round pizza pan with parchment paper.

5. Roll out the dough on a lightly floured surface to a large rectangle about 1/8” thick. Using a sharp knife, cut the dough in half lengthwise. Using a zigzag pattern, cut each of the strips into triangles, each about 3 inches at their base. With the tips of the triangles pointed inward, place the triangles in a circle on the prepared sheet, overlapping one over the other and pressing the edges to seal. Spread the filling evenly in a circle along the centers of the triangles. Place the baby or dried fava somewhere on the filling. Fold the bases of the triangles over the filling toward the center, so that they reach just over the filling. Then fold the tips of the triangles over (away from the center), pressing slightly to adhere the tips to the outside of the ring. Cover the ring lightly with a paper towel or clean dish towel, and let rise for 20 minutes more.
6. Brush the cake lightly with coconut milk. Bake in the preheated oven for 25-30 minutes, or until golden brown. Allow cake to cool completely on a wire cooling rack over foil.

7. In a medium-sized mixing bowl, whisk together the confectioners sugar and salt. Add the warm water and vanilla and stir until the mixture is a very thick glaze. Spoon the mixture over the cake in several layers, letting the icing run down the sides. While the icing is still slightly warm, sprinkle the colored sugar over the cake, alternating sections of purple, green and yellow. Allow the icing to harden completely before serving.

Tuesday, May 20, 2014

Ice Cream



It's FINALLY warm enough for ice cream! And it could not be easier:

Heat in saucepan until sugar is dissolved: 2 cans full fat coconut milk, scant 2/3 c white sugar, 2/3 c unrefined coconut sugar, scrapings of 2 vanilla bean pods* (or 1/2 t. vanilla extract) and a dash of sea salt. Allow to cool then refrigerate 2 hours. Process in ice cream maker 20 minutes to soft creamy consistency. Freeze overnight. Serve plain or drizzled with your favorite topping. For chocolate ice cream, add 4 T. cocoa powder to saucepan when heating.

*Split vanilla bean pod end to end with a paring knife. Pull open and use tip of knife to scrape the brown "caviar" from inside the pod.

Thursday, February 13, 2014

Healthier Preacher (no-bake) Cookies

I'll always love the original preacher cookie recipe, but today I whipped up a healthier version for the kids when they came in from the snow.

*2 c. sugar
*1/2 c. coconut oil (melted, then measured)
*1/2 c. unsweetened almond milk
*1/2 c. cocoa
*2 c. old-fashioned oats
*1 tsp. vanilla
*optional 1/2 c. nut butter


Bring sugar, coconut oil and almond milk to a full rolling boil. Continue to boil, whisking constantly, for three minutes. Turn off heat. Whisk in cocoa and vanilla. Stir in oats. Spoon onto wax paper to cool. (If using nut butter, stir it in right before the oats).