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Tuesday, July 19, 2016


Lemon Berry Trifle (vegan, gluten free, allergen free) from Kim's Welcoming Kitchen


When you are living with food allergies, trust is crucial. You have to know exactly what is in the food you are eating, and what's absolutely not in there.  

I LOVE the So Delicious company for the confidence that they provide me when I'm offering treats to my food-allergic son or other special diet guests. Their allergy warning is extremely clear about what is and what is not in their products. Not only that, but they test for undeclared allergens for an even greater level of confidence.



I created this fresh and summery Lemon Berry Trifle as part of Go Dairy Free's summer recipe contest, sponsored by So Delicious Dairy Free. As a participant in this contest, I received coupons for free product and a gift card for ingredients to create my recipe. All opinions are my own.

21 talented bloggers, authors and recipe creators are whipping up their Coolest and Creamiest treats. All recipes will be shared between July 10th and July 24th (follow the hashtag #RaiseAPint on Twitter and Instagram), and then you will be able to vote on your favorites!

Along with the contest, you can join in the #RaiseAPint Event, which will run from July 11th to August 5th. During this time, So Delicious will award 20 entries with an ice cream party prize pack. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! Full Details Here: http://sodeliciousdairyfree.com/thrive/raise-a-pint/ 

I used one of my favorite sweet treats, Coco Whip (non-dairy whipped topping), to make this lovely dessert. Trifles are traditionally a combination of cake, fruit and pudding. This trifle is created with a sunny lemon cake, luscious strawberries and Coco Whip that I flavored with lemon zest. Because this trifle is vegan, gluten-free and free of the top-8 allergens, it's an ideal dessert to bring to a summer dinner party.

Lemon Berry Trifle (vegan, gluten free, allergen free) from Kim's Welcoming Kitchen

Lemon Berry Trifle (vegan, gluten-free, top-8 allergen free)
Makes 8 servings
For the cake:
Ingredients:
1 1/2 cups gluten-free oat flour
1 1/2 teaspoons baking powder, divided
1/2 teaspoon salt
1/2 cup applesauce
1 cup sugar (I used vegan cane sugar.)
1/4 cup fresh lemon juice
1 6-ounce container So Delicious coconut milk yogurt (plain, vanilla or coconut flavor)
1/2 cup coconut oil
1 teaspoon vanilla extract
1 tablespoon gluten-free vinegar (white or apple cider)

Preparation:
Preheat oven to 350.
Grease a 8- or 9-inch square pan with coconut oil.
In a medium bowl, whisk together oat flour, 1 teaspoon baking powder and salt.  Set aside.
In a separate bowl, combine applesauce with 1/2 teaspoon baking powder.
Add sugar, lemon juice, yogurt, coconut oil and vanilla to applesauce mixture.  Mix well.
Add dry ingredients to wet, being careful not to overstir.
Add vinegar to batter, stir to incorporate.
Pour batter into greased pan.
Bake 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the cake is a golden brown and set.
Let cool completely before cutting into chunks (approximately two inches square).

For the Strawberries:
Ingredients:
1 pound strawberries, hulled and thinly sliced
1/4 cup strawberry jelly

Preparation:
Stir to combine strawberries and jelly. Set aside.

For the Whipped Topping:
Ingredients:
1 container So Delicious Dairy Free Coco Whip (either original or light)
2 teaspoons lemon zest

Preparation:
Stir to combine.

For the Trifle:
Layer one half cake, one half strawberries and one half topping. Repeat.
Serve garnished with mint leaves. (Optional.)     

 

Want more summer treat inspiration? Check out the recipes from these super-talented contest participants:



Alexa of Flo & Grace




Elizabeth of EBL Food Allergies
Hannah of Bittersweet
Jackie of Jackie Ourman
Jules of gf Jules
Kelly of The Pretty Bee
Kristina of Spabettie
Natalie of Feasting On Fruit
Sharon of What the Fork
Wendy of Wendy Polisi
 


Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.



 
  




 

Thursday, June 30, 2016

Please contribute to the Windy City Cocoa Kickstarter Campaign




Our Kickstarter campaign is halfway through and off to a good start, but we still need your help.

I created Windy City Cocoa for my own family and for all of the people like us who are looking for a delicious, portable treat that works for a wide range of special diets. I wanted it to be made with simple, all-natural ingredients that I could feel good about, but I also needed it to be "welcoming."

Windy City Cocoa is vegan, gluten-free and made without any of the top-8 allergens.

I have put my heart and soul and a whole lot of our money into creating Windy City Cocoa. I work in social services as a grant writer for a domestic violence agency and my husband is a special education teacher. We need to raise money to help us fund production of Windy City Cocoa in an allergen-free manufacturing plant. This will help us to be more efficient in our production, but also meet the highest levels of safety for our customers. We will be able to work on getting our newly reformulated and repackaged  hot cocoa/dessert mix out to the people who most need it.

Please consider contributing to our Kickstarter campaign today so that we will reach our goal. Also, please spread the word about our campaign. We need to reach as many people as possible right away!

Please contribute to the Windy City Cocoa Kickstarter Campaign




We have assembled a terrific menu of rewards for our supporters including cookbooks, artist-created mugs, and of course plenty of cocoa. We also have the option for a support group or group of friends to come together with a really generous pledge and receive a cooking class with cocoa and cookbooks as a reward.


Please contribute to the Windy City Cocoa Kickstarter Campaign


Thank you for all of your support!

Warmly,
Kim

Wednesday, June 22, 2016

https://www.kickstarter.com/projects/1684864679/windy-city-cocoa


I have been so busy working on the Kickstarter campaign for Windy City Cocoa. Trying to get the word out about our vegan, gluten-free, food-allergy safe instant cocoa and explaining the need to raise funds to expand is taking all of my time!

What can I do to make sure that I have tasty, nutritious meals quickly when I'm so swamped?

Really good rice can come to the rescue when my schedule is overflowing. The generous folks at Amira Organic sent me a package of their Traditional Basmati Rice, and it has been a lifesaver. This rice is tender and delicious and makes a great base for any rice-dependent dish. Tossing some rice with spicy hummus and chopped tomatoes made a flavorful, satisfying quick lunch while I was working several times over the past couple of weeks.
Rice Cooker and Amira Organic Basmati Rice Giveaway


Amira Organics has been producing high-quality rice from India for decades. I really enjoyed how fluffy and light the traditional basmati cooked up every time I made it.

Now you can try it, too. Amira wants to give one lucky reader a really great prize pack. The winner will get 3 1-pound bags of rice and an Aroma 6-cup (Cooked) Pot-Style Rice Cooker and Food Steamer

Amira Organic Rice and Rice Cooker Giveaway on Welcoming Kitchen




Amira Organic Rice and Rice Cooker Giveaway on Welcoming Kitchen

Good luck! 

  a Rafflecopter giveaway

Thank you so much for your support with the Kickstarter campaign!

Disclosure: I received one pound of traditional basmati rice from Amira Organics. All opinions are my own. Amira Organics is providing the prize to the winner.

Happy Cooking!
Kim

Wednesday, June 15, 2016


 
We have learned so much since November when we first started making Windy City Cocoa. We're ready now to bring our new and improved vegan, gluten-free, and top-8 food allergy free hot cocoa and dessert mix to more people. 

We have found a wonderful allergen-free manufacturing facility, but we need to raise some money for our first (and beyond) run. 

Please check out our project on Kickstarter and help everyone have a treat they can enjoy! We have some great rewards there, too!

Thank you so much for all of your support! I am so grateful to be able to do this work.

Warmly,
Kim  

Sunday, June 5, 2016


Photo Credit: Bill Milne


My son is getting ready to go on a three-day, two-night field trip. (Nope, we're not done with school yet!)

When he was little, I never could have imagined that we could pull something like this off. An overnight field trip with food allergies?

Turns out, it just takes some plastic containers and a whole lot of planning. I will provide him with a container labeled with his name, day and meal, for example: Casey Lutz, Tuesday Breakfast. The teachers will keep them all refrigerated and pass them out when it's meal time.

Muffins and non-dairy yogurt will fit the bill for his breakfasts both mornings when he's away.

In honor of this food-allergy triumph -- a two-night field trip -- I'm going to share a delicious muffin recipe from my new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life) .


Peach Mango Muffins (vegan, gluten-free, food-allergy friendly)

MAKES 12 MUFFINS


These muffins are bursting with chunks of juicy fruit. They never last more than one day at my house, but if you have some that make it to the next day, they will taste best if you reheat them. Whether you serve Peach Mango Muffins with a special breakfast or enjoy them as an afternoon pick-me-up, they are always delicious. They are sweet enough to eat as a dessert, too.

2 cups (200 g) oat flour (gluten-free, if necessary)
1 ½ teaspoons baking powder, divided
½ teaspoon salt
½ cup (125 g) applesauce
½ cup (110 mL) neutral oil (sunflower, grape-seed, or canola), plus more for oiling if needed
¾ cup (100 g) evaporated cane juice or coconut palm sugar
¼ cup (60 mL) nondairy milk
1 teaspoon vanilla extract
1 cup (250 g) peaches, small dice
½ cup (100 g) mango, small dice

1. Preheat the oven to 350°F (175°C/gas mark 4). Line a standard muffin pan with paper liners or lightly oil the cups.
2. In a medium bowl, whisk together the flour, 1 teaspoon baking powder, and salt.
3. In a larger bowl, combine the applesauce, ½ teaspoon baking powder, oil, sugar, nondairy milk, and vanilla.
4. Stir the flour mixture into the applesauce mixture. Mix in the peaches and mangoes.
5. Divide the batter among the cups in the muffin pan.
6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove muffins to a cooling rack.
8. Although the muffins are very tender when they are first out of the oven, they will firm up as they cool.
Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.


 
  




 



 

 

Monday, May 9, 2016

So Delicious Giveaway on Kim's Welcoming Kitchen


This is a great week here in my Welcoming Kitchen!

First, I am having a blast promoting my new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life) . We had our first giveaway winner in our celebration and I have started seeing it in stores. 

Ancient Grains by Kim Lutz



Second, its Food Allergy Awareness Week. I love hearing all the stories about how people are learning to thrive with food allergies and all the research that's being done trying to help people living with food allergies, like my son.

How can we celebrate? How about another giveaway? I am a huge fan of So Delicious Dairy Free products. They provide my family with a host of delicious and reliable products that we purchase every week. I used So Delicious dairy-free milks and yogurt in so many of the recipes that I created for Ancient Grains.

Now it's your turn to enjoy them, too. So Delicious will send one lucky US winner a gift basket full of So Delicious delights worth approximately $75. 
Included in the basket are: 
  • 3 - Coconutmilk Beverages (quarts) (Original, Unsweetened, Unsweetened Vanilla) 
  • 1 - Culinary Milk Lite
  • 1 - So Delicious Canning Jar Cuppow Cup 
  • 1 - So Delicious Canning Jar 'on the go' Cuppow Sip Lid
  • 1 - So Delicious Cookbook
  • 1 - So Delicious Grocery Tote Bag
  • 1 - So Delicious Ice Cream Scooper
  • 1 - So Delicious (V-neck) T-shirt
  • 1 - So Delicious Bracelet 
  • 1 - So Delicious 'DIY' Bracelet/headband 
  • 5 - Free Product Vouchers
Please note: If you enter the contest you will be added to the Windy City Cocoa (Welcoming Kitchen), your address will not be shared with any 3rd parties. You can unsubscribe. 
 
a Rafflecopter giveaway

Disclosure: So Delicious Dairy Free is providing one US winner with a basket worth approximately $75. 

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.


 
  




 



 

Thursday, May 5, 2016

Vegan and Gluten-free Whole Grain Cinnamon Coffee Cake from Kim's Welcoming Kitchen




For our Mother's Day, my sister and I like to make a little treat for our mom. Because we're both moms, too, though, we don't want to work too hard.

This vegan, gluten-free whole-grain Cinnamon Coffee Cake is the perfect treat for our Mother's Day. It's super easy to pull together, but tastes great. All we need to make our morning complete is some hot coffee, some fresh fruit and this cake. 

If you're still looking for something special to make for your mom, give this Cinnamon Coffee Cake a whirl. (Like the idea of whole-grain treats? You'll love my new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life).

Vegan and Gluten-Free Cinnamon Coffee Cake from Kim's Welcoming Kitchen



Cinnamon Coffee Cake (vegan, gluten-free, allergen free)
Makes 15 pieces

Ingredients:
  • oil or spray to coat pan
  • 2 cups oat flour (gluten-free if necessary)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar (like evaporated cane juice)
  • 1/2 teaspoon cinnamon
  • 1/2 cup vanilla non-dairy yogurt (I like So Delicious.)
  • 1 cup non-dairy milk
  • 1 tablespoon apple cider vinegar

Ingredients for topping:
  • 2 tablespoons brown sugar
  • 2 tablespoons sugar (evaporated cane juice)
  • 2 tablespoons neutral oil (sunflower, canola, etc.)
  • 1/4 cup oat flour (gluten-free if necessary)

Preparation:
  1. Preheat oven to 350.
  2. Lightly oil 9x13-inch baking pan with either spray oil or lightly brushed-on oil
  3. In a large bowl whisk together oat flour, baking soda, baking powder, salt, sugar and cinnamon.
  4. Mix in yogurt and non-dairy milk.
  5. Mix apple cider vinegar into batter.
  6. Spread batter into prepared pan
  7. In a small bowl, mix together topping ingredients.
  8. Drop little globs of topping all over the batter.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 
Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.