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Found 15 results

  1. Celiac.com 03/08/2016 - I bake frequently using a variety of flours. This, gluten-free paleo bread with dried fruit and pecans is a recipe I devised when trying to create a sweeter bread with virtually no grains. That's right, no grains! I used almond butter in place of the majority of the flours which makes this paleo bread extremely hearty. It pairs very well with an afternoon tea or with some free-range scrambled eggs for a nourishing breakfast. Bread is one item that many people find hard to give up. Oprah also talks about how much she loves her bread! I don't feel anyone should have to give up flavor. I enjoy working up recipes that are tasty and healthy so we can all enjoy them while living a long healthy life. A truly high quality of life. I incorporated fresh (or home-roasted) nuts and dried fruit into my recipe but you can omit them if preferred. My celiac and paleo family enjoy every bite, including the nuts and fruit surprises in each and every bite. Children love the heartiness of this. The sooner flavors and textures are introduced to a child at the proper age, the more they can get accustomed to a variety as well as the multitude of nutrients in a recipe like this. I hope you enjoy! Ingredients: ¾ cup almond butter, mixed well 4 large eggs (room temp) ¼ cup tapioca flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cider vinegar ¼ cup dried blueberries (sugar-free) ½ cup raisins (I used ¼ cup Golden and ¼ cup Thompson Seedless Raisins) ½ cup cranberries (I find it hard to locate sugar-free) Coconut oil for greasing pan Directions: Preheat oven to 350F degrees. Place rack in center of oven. Grease a loaf pan with coconut oil or oil of choice. In one bowl add the almond butter and eggs. Whip on low and then medium and then high, getting a really frothy thick mix. Lower the speed and add 1 teaspoon cider vinegar. Increase speed a few more seconds. In a second bowl combine the tapioca flour, salt, baking soda and cinnamon. Sift well. Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix). Add in blueberries, raisins and cranberries. Pour into greased loaf pan and spread evenly. Optional: For a sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect. Immediately place in oven and bake for 25 minutes. Turn the baking pan around and bake for another 25 minutes. Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done. If knife does not come out clean, turn down oven to 325 degrees. Bake for 5-15 minutes more, checking frequently with the knife test. Take out when moist but not wet – Paleo breads will continue to “bake” outside the oven. Homemade baked Paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven–interesting! Let cool then remove from pan. NOTE: This bread freezes well.
  2. When I first put an orange flavored TruJoy Organic Original Fruit Chew in my mouth and began chewing, I soon noticed an intense explosion of orange flavor. It reminded me a bit of the Starburst candies that I used to eat as a child—but instead of containing corn syrup and artificial junk—these chews are organic and contain real fruit juice and cane sugar. The texture and chewiness was great, and it seemed to last forever. Other flavors in the package included strawberry, cherry and lemon, and each of them was just as wonderful and intense as the orange. I also got a bag of TruJoy Organic Choco Chews, and again, when I put one in my mouth and chewed it I was brought back to an old favorite of mine called a Tootsie Roll, but like the Organic Fruit Chews, the Organic Choco Chews use only organic and natural ingredients, and you can really tell the difference. Another think I like about this company is that they are a member of “1% For The Planet,” and donate a minimum of 1% of their revenue to organizations that support environmental causes. If you like healthier versions of some of your favorite candies, and like companies that contribute to the environment, TruJoy chews are a perfect fit. For more info visit: www.TruJoySweets.com. Review written by Scott Adams.
  3. Hi there! Has anyone ever had a problem with frozen fruit? I haven't , but I have been buying the expensive, organic, packaged in Canada fruit. In my store, there are mangoes and durian packaged in the Philippines and Thailand, respectively. I really want to try this fruit but I'm nervous. Has anyone ever had a gluten reaction to frozen fruit?
  4. Hi guys! I love muffins with fresh fruit in them but I'm having trouble with the batter surrounding certain fruits not cooking. For instance I made bran flax muffins with blueberries, cranberries & diced mango. There were little pockets of raw dough surrounding the mango (but not the berries). For the next batch I tried freezing the mango before adding to the batter but that made it worse. I really want to make some peach muffins but I don't want to go through all that time, energy & money only to have to throw them out! Thanks much!!
  5. This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead, keep refrigerated. 2 ¼ cups (360g) sultanas 1 ½ cups (250g) chopped raisins ½ cup (75g) dried currants 1 ½ cups (250g) chopped seeded dates 1 ½ cups (375 ml) water ½ cup (125 ml) orange juice 2 tablespoons honey 1 cup (200g) firmly packed brown sugar 185 dairy-free margarine 1 cup (125g) soy flour 1 cup (150g) rice flour 1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda 2 teaspoons mixed spice 1 cup (125g) packaged ground almonds Line base and sides of a deep 19cm square cake pan with 1 layer brown paper and 3 layers of baking paper, bringing paper 5cm above edges of pan. Combine fruit, water, juice, honey, sugar and margarine in large pan, stir over heat until margarine is melted; cool. Combine fruit mixture, sifted dry ingredients and nuts in large bowl. Spread into prepared pan. Bake in slow oven about 2 ½ hours, covering loosely with foil after 1 hour. Cover hot cake tightly in foil, cool in pan. Steamed Pudding: Spoon mixture into greased 9 cup capacity pudding steamer. Steam 6 hours. Serves 25 Suitable to freeze Not suitable to microwave Each serving contains: 1144kj(273 calories), 9g fat (3g monounsaturated, 5 g polyunsaturated, 1 g saturated), 3 g fiber.
  6. This recipe comes to us from Chris Kranzler. This is a deliciously different fruit cake, packed with glace fruit, dried fruit and nuts and is delicious and easy to bake wheat/gluten free! I have had loads of comments about this cake from my American friends who dont believe any fruit cake can be delicious - but they have all agreed this one IS DELICIOUS!!! I use it as an English Christmas cake and decorate it with marzipan and icing, but my family love it also as is and eat it sliced any time of the year. 8 oz glace cherries 2 oz chopped candied peel 3/8 cup rum or orange juice 1 teaspoon butter freshly grated rind of one lemon ½ cup seedless raisins 7 oz stoned dates, chopped 5 oz walnuts, chopped 5 oz almonds, chopped 1 cup gluten free flour - any combination will work, I use Bette Hagmans bean flour mix or her feather light rice flour mix. ¾ cup sugar ½ teaspoon baking powder ½ teaspoon salt 4 eggs, beaten well Put the cherries and candied peel in a bowl and cover them with rum or orange juice. Leave to soak for 30 minutes, stirring occasionally. Drain the cherries and candied peel, and reserve the rum or orange juice. Preheat the oven to cool 300F (Gas Mark2 or 150C). Grease a deep, loose-bottomed 8in cake tin (a large loaf tin works too), line it with greaseproof or waxed paper and grease that as well. In a large mixing bowl, combine the cherries, candied peel, lemon rind, raisins, dates, walnuts and almonds with a wooden spoon. Sift the flour, sugar, baking powder and salt into the bowl and mix well so that all the fruit is covered with flour mixture. Lightly stir in the beaten eggs and be careful to not over mix. Spoon the mixture into the prepared pan. Place the cake in the oven and bake for 1 ¾ to 2 hours, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil. Remove the cake from the oven and pour on the reserved rum/orange juice while the cake is still very hot. The rum will make the cake sizzle and glaze the top nicely, the orange juice does not sizzle quite so much but still gives a nice glaze and seal. Leave the cake to cool in the tin for 30 minutes. Transfer to a wire rack and leave to cool completely. When cold remove the greaseproof or waxed paper. Voila - a great fruit cake which can either be eaten as is, or to make a English Christmas cake iced with marzipan and royal icing!!
  7. This recipe comes to us from Valerie Wells. 1 stick butter 1 cup gluten-free flour, any kind (I use a mixture of rice flour and corn starch) ½ teaspoon xanthan gum 1 cup sugar ½ teaspoon salt 1 teaspoon gluten-free baking powder ½ teaspoon gluten-free baking soda 1 cup kefir or buttermilk (or soy milk that is soured with 1 tablespoon lemon juice) 1 large can peach halves or about 2 OR 3 cups frozen, thawed berries to which about ¼ cup sugar is added Ground cinnamon, nutmeg, cloves, etc. (optional) Preheat oven to 350F. Melt butter in 8 x 8 glass pan. Mix all other ingredients except fruit. Pour batter onto melted butter. Some people stir it around to mix the butter with the batter. Others dont. Its a matter of personal taste. If you do stir the butter in, you get a tender, rich cake like texture. If you dont stir it in, you get a chewy, crusty butter flavored edge. Drop the fruit on top. Lightly sprinkle peach cobbler with spices of your choice. Bake 45 minutes.
  8. Summertime is fruit time, and fruit means delicious fruit salads. Few fresh dishes are easier to make or more pleasing to the eye than fruit salads. They're high in fiber, low in fat, and packed with vitamins. This particular recipe makes an easy base to which you can add or subtract fruits to your liking. Ingredients: 1 pint strawberries - cleaned, hulled and sliced 1/2 pint of blueberries 1/2 pint of blackberries 1 pound seedless grapes, halved 3 kiwis, peeled and sliced 3 bananas, sliced 1 (21 ounce) can peach pie filling 1 (20 ounce) can pineapple chunks, juice reserved Directions: In a large bowl, combine the berries, grapes, kiwis. Gently mix in peaches. Add sliced bananas to reserved pineapple juice and let sit for 5 to 10 minutes. Remove bananas from pineapple juice and add fold into fruit salad. Chill for 1 hour before serving.
  9. Mix together: 1 cup plain Yogurt 2 tablespoons cinnamon 1/3 cup Agave Nectar 1 cup walnuts Cube 2 each of Pink Lady and Granny Smith Apples Mix together with yogurt topping. Delicious!
  10. This is a very yummy recipe that comes directly from the nice people at the Beef It’s What’s For Dinner website. Try it when company is coming over an a cold winter night. Makes 6-8 servings. Ingredients 5 pound boneless beef brisket, flat cut 1 tablespoon olive oil 1-1/2 cups chopped onions 3 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups apple juice or apple cider 12 dried figs or dried plums 12 dried apricots 3 tablespoons crystallized ginger, chopped 2 tablespoons cornstarch dissolved in 1/4 cup water To Prepare Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan. Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or Dutch oven. Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to a boil. Cover tightly; reduce heat and simmer 2 hours. Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender. Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture. Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly. Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce.
  11. I made this yesterday for my son’s graduation party. I created it off the top of my head, and everyone loved it. I also made a regular crisp with wheat flour, but everyone seemed to prefer this one. You can use any combination of fruit. I like the fruit in my crisps to be slightly tart, as it is here. If you’re using all rhubarb or other non-sweet fruit, you could increase the sugar a bit. If using all strawberries or other very sweet fruit, you could decrease it. The masa harina (corn flour) may seem an unusual choice, but it simplifies having to use a mix of gluten-free flours, and does not add any unusual taste or texture. This is easy and yields delicious results! Here’s the recipe: Butter or oil a 13 x 9 glass baking pan with gluten free margarine, butter or oil. Preheat oven to 350 degrees. In mixing bowl, toss together: 5-6 cups quartered fresh strawberries 5-6 cups rhubarb diced rhubarb cut into ½ inch pieces (for estimating purposes, 1 stalk of rhubarb equals roughly 1 cup diced) 2 level tablespoons corn starch (gluten-free) 2 teaspoons pure vanilla extract 1 cup granulated sugar Pour fruit mixture into prepared pan and bake in preheated oven for 15-20 minutes, or until fruit begins to release juices and begin to bubble. While fruit is baking, toss together the topping: 1 cup masa harina corn flour 1 cup gluten free oats (or substitute sliced almonds if you don’t tolerate oats) ½ cup packed brown sugar ½ to ¾ cup chopped pecans or walnuts 1/3 cup gluten free margarine or equivalent amount of walnut oil 2 level teaspoons of cinnamon ¼ teaspoon nutmeg Mix with fingers until evenly distributed. Check consistency by grabbing a bunch of the crumble topping in your hand and squeezing firmly. Mixture should hold together but should crumble easily again with your fingers. If it does not stick together at all, you could add a little more oil or margarine. Crumble topping over fruit mixture and return to oven for 25 minutes or until topping is lightly browned, and fruit filling is bubbling around edges and slightly thickened.Cool briefly to allow it to thicken, but remember that fruit crisps are best when served slightly warm.
  12. I've been trying to will the coming of warm springtime weather by baking foods I'll want on my next picnic. No matter that my kids and I eat them on a tablecloth spread out on the living room floor ... our hearts are in the great outdoors! Whether you're picnicing indoors or out, these filling snack bars will be a treat everyone will enjoy. Using a hodgepodge mix of dried fruits I have had on hand, I have made this recipe several times with differing ingredients. Feel free to substitute with whatever dried fruits and or nuts you have on hand -- the base recipe remains the same -- although I recommend at least using figs in this recipe, as they are high in fiber and minerals like potassium, calcium and iron, and their crunchy sweetness is unmistakable throughout. Be sure to let the bars cool before you cut them, and if you have any extra crumbs left behind from cutting the bars, save them to sprinkle on top of yogurt or use as a granola-like breakfast cereal with milk. Any way you prefer, these nutritious gluten and dairy-free bars are sure to be a hit! Ingredients:1 cup butter or non-dairy alternative like Earth Balance Buttery Sticks or Shortening Sticks (room temperature) 1 cup light brown sugar 1/3 cup granulated cane sugar 2 large eggs 2 tsp. gluten-free vanilla extract ½ tsp. gluten-free almond extract ½ tsp. salt ¾ tsp. baking soda 1 tsp. ground cinnamon 2 cups Jules Gluten Free All Purpose Flour™ * 2 Tbs. flaxseed meal 1 cup chopped pecans or walnuts 1 cup dried tart cherries or cranberries 1 cup chopped dried figs ½ cup golden raisins or dried blueberries ½ cup chopped dried dates, apricots, or other dried fruit (optional) Directions: (*Note - This recipe calls for Jules Gluten Free All Purpose Flour™ which may be made at home according to directions found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various media links on my website. It produces amazing results in all your gluten-free baking!) Preheat oven to 350 F. Prepare a jelly roll pan (approximately 15" x 10") or cookie sheet with raised edges by wrapping foil over the top of the pan and greasing the foil-wrapped pan with cooking spray, shortening or butter. Set aside. In a large mixing bowl, cream the shortening with the sugars, beating until the dough is light and fluffy. Gradually add in the vanilla and almond extracts and eggs. In a separate bowl, whisk together the Jules Gluten Free All Purpose Flour™, baking soda, flax seed meal, cinnamon and salt. Slowly beat this dry mixture into the first large bowl, mixing until incorporated. Chop the dried fruit and nuts and stir into the dough. Spread the thick dough evenly across the prepared pan and bake for approximately 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Cool fully before cutting or removing. Cut horizontally and vertically (like a window pane) to form brownie-sized bars and remove carefully to a plate. Enjoy!
  13. This recipe comes to us from Lori Nies. (Dose: 1-2 tablespoons per day for adults) 1 pound prunes 1 pound raisins or pitted dates 1 pound figs 4 ounces Senna tea leaves (found at health food stores) 1 cup gluten-free brown sugar 1 cup lemon juice Boil 4 cups of water, add to the tea leaves and steep for five minutes. Strain the tea and pour two cups of the tea liquid into a large pot, discard the rest. Add the fruit (except lemon) to this pot and boil for five minutes. Remove from heat; add the sugar and lemon juice and mix. Allow the mixture to cool. Use mixer, blender or food processor to turn the fruit mixture into a smooth paste. Spoon it into jars or freezer containers and store in the freezer. Note: This fruit paste does not freeze solid, but keeps well indefinitely in the freezer. It can be spread on toast or used as topping - or if all else fails, just take it like medicine.
  14. Ingredients: to make a 1½ lb cake in an 8 tin 1 large banana or 4 oz/100g grated carrot or apple or 4 oz / 100g unsweetened tinned chestnut purée or 4 oz / 100g tofu 2 eggs 4 oz or 100g margarine - hard 4 oz or 100g granulated sugar 8 oz or 200g mixed fruit several glacé cherries ¼ pint or 150ml hot water 4 oz or 100g lentil flour ( or gram flour) 4 oz or 100g rice flour ½ teaspoon or 2g bicarbonate of soda ¼ teaspoon or 1g cream of tartar ¼ teaspoon or 1g tartaric acid 1 level teaspoon 1g mixed spice Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved. Simmer gently for 5 to 10 minutes before cooling until lukewarm. Beat the banana / apple / carrot / chestnut / tofu to a smooth purée with the milk and egg. This is best done in a liquidizer. Beat the purée into the cooled fruit mixture. Mix the flours together with the bicarbonate of soda, cream of tartar, tartaric acid and mixed spice. Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8 cake or 2 LB loaf tin lined with a layer of nonstick baking paper. Preheated oven gas mark 4 350°F 180°C Bake for 1 ¼ to 1 ½ hours. Cool in tin before turning out and removing paper. Variations: Use 8 oz/225g mixture of any of the following: sorghum flour, millet flour, sweet chestnut flour, teff flour - to replace the rice flour and lentil flour.
  15. 2 cups fresh strawberries 2 large bananas 4 oz. tofu 1/8-¼ cup liquid sweetener (honey, fructose, etc.) 2-3 teaspoon vanilla flavoring (Id use the vanilla bean in the potato vodka tip) Water or Juicere Freeze the fruit before blending . (You can also use blueberries, raspberries, peaches, pears, kiwis, whatever your child likes and can tolerate.) Blend all ingredients thoroughly, adding just enough water or juice to bring the smoothie to the desired consistency.
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