Introducing my Ladybugs, Hearts & Blooms Primary Composition Notebook – A Fun and Creative Space for Young Minds! 🐞💕🌸🌼🌻
This Primary Composition Notebook is perfect for budding writers and artists alike! It has a 109 pages of 3/4″ spaced lines for handwriting practice (as well as one extra page where you can personalize the book with your child’s name.) Each page includes a blank space for drawing, providing the perfect balance of writing and artistic expression. It offers a wonderful way to support your child’s (Pre-K-2nd Grade) development while encouraging creativity. This primary composition notebook is more than just a tool for writing – it’s a creative space where your child can learn, grow, and express themselves. From practicing letters to doodling, it offers endless possibilities for fun and education. Give your child the gift of a creative notebook that will make their handwriting practice feel like an adventure!
It’s a breakfast…a snack…a dessert…It’s homemade pastry tarts!
The best part of making these tarts is that they can be filled with your choice of a jam that’s safe for your family and they’re pretty simple to make!…(One more, best part…baking them makes the house smell so good!
I hope that you enjoy!
-Monique
***As an Amazon Associate I earn from qualifying purchases.
***As an Amazon Associate I earn from qualifying purchases. I earn a small fee that doesn’t increase the price you pay for the product.
Tart Fruit Filling:
You can use a safe jam/jelly of your choice (whether it’s storebought or homemade.
Tip: for a homemade filling, simply simmer fresh or frozen berries/fruit in a saucepan (blueberries, raspberries, cherries, apples, or even lemon are all great options!) and I add some sugar to sweeten it and I mix it regularly so that it doesn’t stick or burn. After awhile, if the mixture is still too runny (since it needs to be as thick as the consistency of jam/jelly) I gradually add in xanthan gun…a little goes a long way! (I might start with a 1/4 tsp. and go up to a 1/2 tsp.) When I gradually add in the xanthan gum i continue to stir. Xanthan gum seems to take a couple to a few minutes to activate and begin thickening a recipe. So you want to be sure to allow enough time to pass before resorting to adding in more xanthan if you don’t think your fruit mixture is thick enough.
The Crust Recipe:
This is actually the same crust recipe that I used to make my apple pie recipe.
Dry Ingredients:
11/2 – 1 3/4 C Gluten Free, All-Purpose Flour
1/2 C Cornmeal
1/4-1/3 C Sugar
1 tsp. Salt
Wet Ingredients:
1 1/2 Sticks of Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
1/2 C Warm Water
Directions:
This recipe typically yields enough dough for 2 pie crusts (a top crust and a bottom crust.) Which in terms of pastry tarts, translates to roughly 10 tarts, (depending on how big or small you make them).
Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
In a separate large bowl, mix wet ingredients.
Gradually mix the wet ingredients into the bowl of dry ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients, the mixture should resemble pie crust dough. If the dough is too sticky, I gradually mix in a little more gluten free all-purpose flour. I try to shape it into a ball shape and then I divide the dough into two halves.
I scatter flour onto parchment paper, then I place a ball of dough into the center of the parchment paper, then I place a second sheet of parchment paper over the dough so that the dough is sandwiched between the two sheets of parchment paper.
Next, roll the dough out either by using a rolling pin or a smooth drinking glass. I keep carefully rolling the dough out from the center to the outside edge of the parchment paper. My ultimate goal is to roll it out to an 1/8″ thick circle.
I carefully peel away the top layer of parchment paper, I line a couple of large baking sheets with parchment paper. Next, I cut the dough into uniform rectangles. (I trace my daughter’s metal, lunch, food container because it is the perfect shape and size for a tart, however, I’m sure that you could buy a rectangular cookie cutter or use another cookie cutter shape…who says that the tarts need to be rectangular?!
Then, I carefully use a spatula to lift each pastry rectangle off of the rolling pin parchment paper and place it onto the parchment paper lined baking sheet.
Spoon on and smooth out 1 tsp.-1 tbs of fruit filling into the center of each piece of dough. Make sure to not spread the fruit filling all the way to the edges so that when you place a second piece of dough on top, it will have a clean piece of dough to adhere to. I use a fork to press and seal all of the edges of each pastry shut.
Bake in the oven until golden at 350 degrees for 30-34 minutes (depends on your oven).
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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PROFESSIONAL DISCLAIMER
The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.
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Pie can be so comforting, but we can’t have a pie without a scrumptious pie crust recipe! This Apple Pie recipe is free from peanuts, tree nuts, eggs, gluten, wheat, shellfish, and dairy. It’s perfect for chicken pot pie, apple pie, sweet potato pie…you name it!
I hope that you enjoy!
-Monique
***As an Amazon Associate I earn from qualifying purchases.
***As an Amazon Associate I earn from qualifying purchases. I earn a small fee that doesn’t increase the price you pay for the product.
Apple Pie Filling Recipe:
6-10 Apples. (How many apples depends on how stuffed you want your pie to be. I do a blend of at least two different kinds of apples. For example: 6 Cortland Apples & 4 Granny Smith apples.Blending together two different types of apples really enhances the flavor and the texture of the pie.)
3/4 – 1 C Granulated Sugar
1 Tbs Cinnamon
1/2 tsp. Nutmeg
Directions:
Slice the apples and place them into medium/large sized mixing bowl.
Mix Sugar Cinnamon and Nutmeg in a separate small sized bowl. Pour over apple slices.
Thoroughly mix apple slices and dry ingredients with a spatula.
Let stand for 20-30 minutes (while you make the pie crust dough.) Letting the apples stand will allow the apples to bleed.
Now that the apples have bled (and there’s juice at the bottom of the apple bowl), I gradually sprinkle some all-purpose flour into the apple mixture. I once again, thoroughly mix the apples before pouring them into the crust. Adding flour into the apple mixture will help to prevent the pie from becoming too runny.
Pie Crust Recipe:
Dry Ingredients:
11/2 – 1 3/4 C Gluten Free, All-Purpose Flour
1/2 C Cornmeal
1/4-1/3 C Sugar
1 tsp. Salt
Wet Ingredients:
1 1/2 Sticks of Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
1/2 C Warm Water
Directions:
This recipe typically yields enough dough for 2 pie crusts (a top crust and a bottom crust.)
Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
In a separate large bowl, mix wet ingredients.
Gradually mix the wet ingredients into the bowl of dry ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients, the mixture should resemble pie crust dough. If the dough is too sticky, I gradually mix in a little more gluten free all-purpose flour. I try to shape it into a ball shape and then I divide the dough into two halves.
I scatter flour onto parchment paper, then I place a ball of dough into the center of the parchment paper, then I place a second sheet of parchment paper over the dough so that the dough is sandwiched between the two sheets of parchment paper.
Next, roll the dough out either by using a rolling pin or a smooth drinking glass. I keep carefully rolling the dough out from the center to the outside edge of the parchment paper. My ultimate goal is to roll it out to an 1/8″ thick circle.
I carefully peel away the top layer of parchment paper, I thoroughly grease a glass piedish with a safe butter option. Then, I use a sieve to scatter flour over the greased piedish. Next, I pick up the piecrust and flip it fast, over and into the piedish. I now carefully peel away the remaining piece of parchment paper. If there are any rips or cracks in the dough, I just mend the area back together.
Fill with your favorite filling. Bake in the oven at 375 degrees for 42 minutes.
(Optional) Apple Cider Glaze Recipe:
1 C Apple Cider
Directions:
Place apple cider into a medium/large saucepan on medium/high heat on the stovetop and bring to a boil. You’ll want to keep a close eye on it to make sure that it doesn’t boil over. and you’ll occasionally need to stir the cider with a silicone spatula. You’ll need to boil it for 25-30 minutes and it will feel like nothing is changing with it until all of the sudden, it will thicken up and seem syrupy rather than runny. Promptly remove it from the heat and it will continue to thicken as it cools. You’ll want to make sure to apply it to the pie crust while the reduction is still warm/hot, otherwise it will become too stiff/solidified to work with. Carefully drizzle it over the baked apple pie crust, once the pie has been removed from the oven.
Enjoy!
-Monique
WEBSITE DISCLAIMER
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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PROFESSIONAL DISCLAIMER
The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.
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I’ve been holding onto and saving this recipe that I’ve spent some time perfecting, and I’ve been trying to decide if I should publish it as a recipe in a book, or save it for a hypothetical restaurant dream…but I’ve decided that I need to share it with the food allergy community and everyone else NOW. It’s too important: Everyone should have the right to being able to wake up to a fresh batch of a dozen baked donuts to enjoy on a Saturday morning or any day for that matter! The frosting and topping possibilities are endless! Since they’re not fried and since they don’t contain all kinds of preservatives and chemicals (like store bought donuts do,) they are a healthier option.
I hope that you enjoy!
-Monique
***As an Amazon Associate I earn from qualifying purchases.
***As an Amazon Associate I earn from qualifying purchases. I earn a small fee that doesn’t increase the price you pay for the product.
Pre-heat oven to 350 degrees.
Dry Ingredients:
11/2 C Gluten Free All Purpose Flour
1/2 C Sugar
1/2 C Brown Sugar
2 Tbs Tapioca Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
A Dash of Salt
Wet Ingredients:
3 Tbs Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
1 1/4 C Oat Milk (or safe milk of your choice)
1 tsp. Vanilla Extract(This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
6 Tbs Aquafaba (Liquid from a can of garbanzo beans). If Garbanzo beans aren’t safe for you, you can use a different egg substitute, like applesauce, or flaxseed. However, if eggs are safe for your family to consume, then this recipe calls for two large eggs.
***NOTE: (If you want to turn these into chocolate donuts instead, just add 3-4 Tbs Cocoa Powder and double your safe milk choice to 2 Cups instead of 1 1/4 Cups.
Directions:
This recipe typically yields 11-12 donuts. (It depends on if you don’t overfill each donut space.)
Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
In a separate large bowl, mix wet ingredients.
Gradually mix the dry ingredients into the bowl of wet ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients, it should now be a nice and sooth batter that’s not too thick and not too runny.
Thoroughly grease donut pans with a safe butter or oil of your choice.
I use a spoon and spatula to then scoop batter into the donut pans, making sure to only fill each donut cavity halfway with batter. (This is the part where if I overfill, then I won’t have enough to make a true dozen.)
Bake in the oven at 350 degrees for 32 minutes.
The donuts can either be eaten as is once they’ve cooled down a bit. Or you can turn them into powdered donuts by simply placing them into a bowl (one at a time) full of powdered sugar and flipping them over and repeating until they’re fully coated in powdered sugar. If you choose to coat them in powdered sugar, you will want to do it a little while before they have fully cooled so that the moisture from the steam will allow the powdered sugar to stick.
1 tsp. Vanilla Extract (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
2 Tbs Cocoa Powder
1/8-1/4 C Water (add very gradually so that the frosting doesn’t become too runny if it does get too runny, gradually add more powdered sugar and mix until the correct consistency is achieved.)
Once the donuts have completely cooled off, simply mix the ingredients in a medium sized bowl with a spatula and dip the top of each donut into the frosting and then place frosting side up, on a plate, allow the frosting to set or enjoy it right away if you can’t wait!
(Optional) Allergy Friendly Sprinkles(This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
STRAWBERRY Donut Frosting Ingredients:
1 C Powdered Sugar
1 tsp. Strawberry Extract
1 tsp. Red, Natural Food Coloring (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
1/8-1/4 C Water (add very gradually so that the frosting doesn’t become too runny.)
Once the donuts have completely cooled off, simply mix the ingredients in a medium sized bowl with a spatula and dip the top of each donut into the frosting and then place frosting side up, on a plate, allow the frosting to set or enjoy it right away if you can’t wait!
(Optional) Allergy Friendly Sprinkles(This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
COFFEE Donut Frosting Ingredients:
1 C Powdered Sugar
1 tsp. Coffee Extract (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
1 tsp. Cocoa Powder (Used as coloring)
1/8-1/4 C Water (add very gradually so that the frosting doesn’t become too runny.)
Once the donuts have completely cooled off, simply mix the ingredients in a medium sized bowl with a spatula and dip the top of each donut into the frosting and then place frosting side up, on a plate, allow the frosting to set or enjoy it right away if you can’t wait!
(Optional) Allergy Friendly Sprinkles(This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
Or Try Other Flavors and Colors…
You can try all different frosting flavors by using different flavoring extracts that are safe for your family. You can also use different shades of food coloring for holidays and special occasions. Remember, a little extract goes a long way! If you test the frosting and it doesn’t have the amount of flavor you want, you can always gradually add in more extract. 🙂
WEBSITE DISCLAIMER
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.
PROFESSIONAL DISCLAIMER
The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.
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The Site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. ***As an Amazon Associate I earn from qualifying purchases.
If you’re like my family and I, when given the option of adding icing onto sugar cookies the answer is a resounding, “YES!”
While this recipe is super easy to make, it can be very messy – especially if you plan on using food coloring. Always protect the surface that you’re working on. (I typically cover my work surface with parchment paper or aluminum foil.)
***As an Amazon Associate I earn from qualifying purchases.
***As an Amazon Associate I earn from qualifying purchases.
Ingredients:
1 1/2 Tbs of Aquafaba(The liquid found in a can of garbanzo beans).
1-2 C Powdered Sugar
1/4 tsp. Cream of Tarter
1/2 C Water
1 tsp. Vanilla Extract
Parchment Paper(I usethis brand(paid link)but remember to ***always read the ingredients label!)
Optional: Food Coloring
(Optional) Allergy Friendly Sprinkles
Directions:
Mix aquafaba, water, cream of tarter in a medium to large sized mixing bowl with a hand mixer.
Gradually add in powdered sugar until the ideal consistency is achieved. (This icing will be a little on the runny side, but once you place the frosted cookies in the fridge, overnight, the frosting will cure with a nice sheen to it.
I divide the icing into a few separate bowls and add a few drops of natural food coloring to each bowl so that there will be a few different icing colors to decorate the cookies with.
TIP: I happen to have a large posterboard that I cover with parchment paper. Then, I frost and store the cookies on that, unwrapped so that the frosting can set in the refrigerator overnight.
Once the cookie icing has set, I then store the cookies in gallon size food storage bags and I keep the frosted cookies refrigerated to make sure that they last longer and don’t spoil.
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.
PROFESSIONAL DISCLAIMER
The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.
AFFILIATES DISCLAIMER
The Site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases.
My girls (and I) are always looking for a reason to bake these soft, sweet and yummy cookies! “What and when is the next holiday?”…”Is anyone’s birthday coming up?”…”Happy National [anything] day!” Any excuse is worthy of pulling together a batch of these cookies!
***As an Amazon Associate I earn from qualifying purchases.
***As an Amazon Associate I earn from qualifying purchases.
Dry Ingredients:
1 C Brown Rice Flour
1/2 C Whole Grain Oat Flour
1/4 C Potato Starch
1/4 Cassava Flour
1 tsp. Xanthan gum
1 tsp Baking Powder
Wet Ingredients:
1 C Sugar
1/4 tsp. Salt
3 Tbs Aquafaba (Liquid from a can of garbanzo beans).
8 Tbs Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
1 tsp. Vanilla Extract
(Optional) Allergy Friendly Sprinkles
Directions:
Preheat oven to 325°After Cookie Dough Has Been Chilled.
This recipe can yield anywhere from 24-48 cookies, depending on how large you make your cookies.
Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
In a separate large bowl, mix butter, sugar, salt with an electric hand mixer for a few minutes until light and fluffy. (Usually 4 minutes).
Add in the aquafaba and vanilla and continue mixing for another 1-2 minutes.
Gradually mix the dry ingredients into the bowl of wet ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients (without overmixing), it should now resemble cookie dough.
Next, cover the bowl of dough with plastic wrap (or a plate), and refrigerate for 60 minutes minimum.
After chilling the dough for a minimum of 60 minutes, if the dough is firm then it’s ready to be rolled out onto a lightly (brown rice), floured surface. (I usually secure a large piece of parchment paper down to the table and lightly flour it and use it as my dough rolling and cookie cutting station). The dough should be rolled out to 1/4″ thick so that the cookies won’t burn or crumble.
I use cookie cutters to match the theme of a current holiday.
Bake in the oven on parchment paper lined cookie sheets for 8-12 minutes. (Oven temperatures and baking times vary greatly.) The cookies should turn to a slightly golden shade, but they shouldn’t be too dark, or else they’ll be too hard. I always slice one test cookie to see if the center is cooked all the way through. Plus, it makes for the perfect excuse to taste test it! 😉
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
EXTERNAL LINKS DISCLAIMER
The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.
PROFESSIONAL DISCLAIMER
The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.
AFFILIATES DISCLAIMER
The Site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. ***As an Amazon Associate I earn from qualifying purchases.
When having cake, the frosting can make or break the cake enjoyment factor for me. This Buttercream frosting recipe is so good that it has broken all other store-bought varieties within my household!
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Ingredients:
1 1/2 sticks of avocado butter(substitute with a butter that’s safe for your allergy).
3 cups powdered sugar
1 1/2 tsp. vanilla extract
Directions:
Place all of these ingredients into a medium/large mixing bowl and mix with a hand mixer until a frosting like consistency is achieved. Taste test it to make sure it’s sweet enough, and also because taste testing frosting is the baker’s reward after all of that work! 😉
Enjoy!
This link [below] will take you to my Best Birthday Cake Ever!™ Recipe:
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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When I learned that aquafaba (the liquid from a can of garbanzo beans), could be whipped, I had to explore all of its capabilities. That said, one of my favorite transformations of aquafaba is into whipped cream! Yes, that’s right…the first time you try making it you will likely feel as though you are a powerful, magician, too! Be careful not to spill any delectable Creamy, Dreamy Whipped Cream onto your magician’s cape! 😉
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Ingredients:
1/2 C Aquafaba(The liquid from a can of chickpeas/garbanzo beans).
3/4 C +/- of Powdered Sugar
1 tsp. Vanilla Extract
1/4 tsp. Cream of Tarter
Directions:
In a medium to large sized bowl, whip aquafaba by using an immersion blender (with a whisk attachment). Usually for 4 minutes.
Add in the cream of tarter (this will help to slightly stiffen the cream so that it’s not runny) and gradually add in the powdered sugar, while continuously mixing with the immersion blender (whisk attachment).
You may be able to use less powdered sugar, or you may have to add a bit more to achieve the correct, whipped cream consistency. I can tell when it’s done by seeing if I can make peaks in the cream, with the blender off. If I can, the cream is ready!
Use it as a topping on fruit, pies, ice cream, you name it!
Enjoy!
-Monique
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The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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What is fish and chips without cole slaw? Definitely less exciting in my book. It’s like a puzzle with a missing piece. How about a mashed potatoes and chicken dinner night, without slaw? That’s just plain wrong. Indulge with this cole slaw recipe that can be adjust to your own liking. It can be the perfect combination of tangy and sweet.
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In a medium to large size bowl, mix all of the ingredients thoroughly, except for the veggie slaw.
Note: You may want to add more or less of some of the ingredients, especially when it comes to the vinegar and the sweetener of your choice. Some people like things more tangy than others, while some people prefer things on the sweeter side.
Add cole slaw/veggie slaw/or broccoli slaw in gradually (as the last added ingredient). Mix some more until all of the slaw is coated with the sauce. Cover the top of the bowl and place in the refrigerator because it is best served chilled. (It also tastes better as it sits in the fridge because the veggies bleed into the sauce and then the veggies soak up some more of the sauce flavor).
Such a nice, simple and refreshing, summery recipe!
Enjoy!
-Monique
WEBSITE DISCLAIMER
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.
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A sandwich is not a sandwich without mayo. A pasta salad is not a pasta salad without mayo. Potato salad is just boiled potatoes without mayo, summer isn’t summer without mayo… You get the picture, right?! Mayonnaise was always such a treat for me my whole life. It was like the icing on everything (other than cake). That was until my daughter and I could no longer consume eggs.
After some research, I learned that the eggs in mayo could be substituted with aquafaba (the liquid that is found in a can of garbanzo beans). This realization was a total game changer for my family. It opened up so many doors for being able to make side dishes, once again.
I often tweak this recipe and come up with new variations of it that can be used as dips and dressings. It’s a real winner in my family! Now it can feel like the good old days whenever we go to a cookout or BBQ because we can bring a safe version of the pasta and potato salads. The best part is it tastes like the real thing!
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Ingredients:
1/4 C Aquafaba(The liquid from a can of chickpeas/garbanzo beans).
1 tsp. Yellow Mustard
2 tsp. Apple Cider Vinegaror even Red/White WineVinegar works nicely
1/2 tsp. Salt
1 tsp. Honey (or a sweetener of your choice, never feed honey to a child under one year old. It can cause botulism).
1/2 – 3/4 C Avocado Oil, or substitute with a cooking oil that is safe for your family.
Optional, 1 tsp. Lemon or Lime Juice
Directions:
In a 2 Cup sized, measuring glass (or small to medium sized bowl), combine aquafaba, mustard, honey, apple cider vinegar, salt, and optional lemon or lime juice.
Use an Immersion Blender to mix the ingredients for about 2 minutes. While mixing, gradually pour 1/4-1/2 of the avocado oil in. Continue mixing for another 30-60 seconds. Then, gradually pour in the rest of the avocado oil while continuing to mix. ***(It’s very important to add the oil in very slowly so that the correct mayo consistency can be achieved.) If you were to add the oil in too much, too fast it would drown the other ingredients so that it would become a weird, oily mess. Nobody wants that, trust me! That is all! You’ve got this!
Enjoy!
-Monique
WEBSITE DISCLAIMER
The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.
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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.
PROFESSIONAL DISCLAIMER
The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.
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The Site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. ***As an Amazon Associate I earn from qualifying purchases.
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