6 Aug 2012
Kim Lutz wrote “Welcoming Kitchen”, which I had the pleasure to begin cooking through a few years ago where she showed that same welcoming spirit found in her cookbook by donating a copy to the Great Balancing Act fundraiser. Here, you will find easy recipes that keep in mind a host of different kinds of food allergies. Check out her gluten free dessert recipe for Chocolate Sunflower Seed Butter Cups below.
Opportunities for growth and change can come from the most unexpected places.
When my son was diagnosed with multiple food allergies as a toddler, I could not have imagined the positive changes that would come into our lives from this scary situation. My husband and I were overwhelmed with our son’s needs and our all-consuming desire to keep him safe.
Once we got into a routine, though, and life found its new balance, we caught our breath. Then, we saw the chance for positive change in our lives that came along with our new reality.
Although we’d been healthy eaters before our son was born – we were vegetarian; we tried to buy organics some of the time; vigilant label-reading made us much more informed consumers. Where I had spent some vanity-filled teenage and early-adult years eating, though not really enjoying, fat-free or sugar-free processed foods, I could no longer ignore the unprounceable chemicals I was ingesting. That stopped immediately. We now buy organic foods whenever possible. We avoid genetically modified organisms. We cook from scratch most of the time. Because I became conscious of what I was choosing to put into to my body and what I was providing for nourishment to my family, I wanted to choose better.
Whole foods now take center stage at our table. Whole grains, vegetables, fruits and legumes are the mainstays of our diet now. We seek out ingredients that provide nourishment to our bodies while incorporating them into recipes that provide sustenance for our spirits.
I want to share all this whole-foods, allergen-free goodness with anyone who is looking for safe and delicious recipes through my book, Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes and my blog, www.welcomingkitchen.com.
In my search for nutritious, safe, and delicious ingredients I have found some kitchen powerhouses that drive my recipes to new heights. Erewhon cereals do just that. I always have boxes of the Crispy Brown Rice Gluten Free cereal and Corn Flakes in my cabinet. They make for a traditional start to the day with non-dairy milk and fruit, but even better they make my recipes even better.
One of our family’s favorite treats are the Chocolate Sunflower Seed Butter Cups from my book. These are similar to the chocolate peanut butter cups that you can find at the drugstore, but oh-so-much better! Made with just a few basic ingredients, the flavors really shine. The Crispy Brown Rice cereal combines with the sunflower seed butter for a creamy, but not gooey center.
Chocolate Sunflower Seed Butter Cups
(From Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes, by Kim Lutz)
1/2 cup sunflower seed butter
2 cups allergen-free chocolate chips
Line a mini muffin pan with paper liners.
In a food processor, combine rice cereal and sunflower seed butter. Blend together until cereal is completely broken down.
In a small saucepan, heat chocolate chips over medium heat, stirring continuously, until chocolate is half-way melted. Remove from heat and continue stirring until completely melted.
Spread 1 1/2 teaspoons melted chocolate into each muffin paper. Top chocolate with 1 teaspoon sunflower seed butter mixture. Top each candy with 1 1/2 teaspoons melted chocolate.
Refrigerate for at least 1 hour before serving. Keep candies in the refrigerator before serving, as the chocolate will begin to melt in a warmer room.
About Kim Lutz
The giveaway for “Welcoming Kitchen” cookbook will be open from Monday, August 6 at 8 a.m. EST to Sunday, August 12 at midnight EST. We will select the winner randomly and announce it during our weekly #attune twitter chat on Wednesday at 9a PST / noon EST.