We make from scratch most of our food. We never thought that we would be able to recreate a waffle that had the same taste and texture as the original. Up until last year we didn’t have to… we were able to buy a really great tasting, frozen waffle that was free of dairy, wheat, egg and nuts. Just over a year ago they disappeared off the shelves and we thought that it was just an importing problem and with time they would be back on the shelves. We enquired and found out that the little company that specialised in these yummy frozen waffles had been struck by a typhoon and their little factory destroyed. Unfortunately it was a small family owned business and inevitably the typhoon destroyed them… this left us with the dilemma that we were probably not going to eat waffles again… with the continual requests from our boys we went to work on trying to recreate a waffle recipe that would taste great and have the right consistency that all waffles must 🙂 hope that you too enjoy the Oliver’s Choice waffle recipe!
Linseed (Flaxseed) Gel Egg Replacer – Wheat-free, Dairy-free, Egg-free, Nut-free
On exploration of the simple egg Oliver and I discovered that the simple egg is not so simple… it in fact takes on many different functions in different recipes. The incredible egg… emulsifies, binds (structure builder), aerates (leavens) and flavours.
Binder (Structure Builder): Eggs are structure builders… They contain a particularly useful protein… one protein in particular, called ovalbumin that is found in the translucent egg white, or albumen. When this protein is exposed to heat, it denatures and distorts the protein structure and causes it to unfold into little protein strands. The strands then join together to form a strong protein network that gives foods structure. This structure gets stiffer and stronger and actually pulls together slightly as more heat is applied and water is steamed off.
This is the protein that is tested in SPT’s these days to see if a child can tolerate baked egg products. Oliver passed the SPT for the ovomucoid but unfortunately failed the Baked Egg Challenge.
Nothing screams Aussie Summer to me more than trifle! Whether you have this at Christmas, at an Australia Day BBQ or just as a treat… this is one of my favourite Summer recipes. So I really wanted to be able to offer Oliver an opportunity to try this delicious dessert also. This year is the first time that I have been able to create a trifle that we can all enjoy together as a Christmas dessert which we will most likely have on Boxing Day with all the cold left overs which we love so much. We will have hot Christmas Pudding with custard after all the hot food on Christmas day and cold cut left overs and trifle on Boxing Day 🙂 or something like that… we can do whatever we want as we have so many choices now…
Having people truly understand what it is to live with severe food allergies can be difficult. Having a good support network around you is key. Oliver’s grandparents have been an amazing support in our journey with severe food allergies… through all the ups… and all the many downs… and having their support has meant the world to us and has made things just that bit easier. So we have been working together over the last few years on finding a Christmas Pudding recipe that we could all enjoy together including Oliver. Oliver’s Nonna has tried and created a few different one’s over the years that were good and that we loved sharing together but it was when she had a pudding at a friend’s house a few years ago and asked her friend how she made the pudding that she knew that we were going to be able to work with this recipe and tweak it and change it to create the right mix to make a dairy-free, egg-free, wheat-free, nut-free tasty Christmas pudding! And here it is for you all to enjoy and share with your loved ones this Christmas also… HAPPY CHRISTMAS EVERYONE!
We love traditions in our family. Traditions can be of all shapes and forms. In relation to food celebration traditions, due to Oliver’s severe food allergies, we have had to be creative and start a few of our own traditions… which we love all the same… traditions are about starting something special together and repeating these special activities or meals again and again and passing them on… But this year we have been able to recreate and tweak a lot of the traditional Christmas food traditions… and the European Gingerbread House is just one of them… The kids have loved making this. We always thought that it may not hold or be strong enough due to the lack of gluten in the flour but where there is a will there is a way… and after many trials and errors 🙂 as Oliver himself put it… Success!! We loved making our first Gingerbread House. We thought that it would be difficult making one that was dairy-free, wheat-free, egg-free, nut-free and gluten-free and that would stay standing but we tried anyway and never gave up and that’s how we ended up with this masterpiece of work!
Christmas is coming… we feel it in the air with the kids school Christmas concert next week and with the end of the school year looming… today the house is filled with the beautiful smell of mixed spices and dried fruit in the air as we bake our Christmas cake… we have been baking this cake since 2010 and have been tweaking it each year just that little bit more… I think last year we created the perfect formula… and now we are excited to share it with you all…