I hope I wasn't too depressing in my last post, I really didn't mean to be too down trodden. I appreciate all the encouragement though. So after making the decision to do a wheat and dairy free trial I went to the library and checked out books on allergy free cooking and baking, stopped by the local health food store for a few bags of various flours and substitutions, made some wheat free bread, lamented over the loss of a convenient and 'normal' gathering with my family next week, and then decided that things wouldn't be so bad after all. I've actually been having fun with this little adventure, exploring new ways to bake, adapting old favorites to fit into my new diet, asking about every little menu option while eating out, and planning our own little holiday dinner.
Of course I've had some difficulties, no life changing experience is without them. However I don't want to be too grievous about it; after all it's for the most adorable cause ever. I'd do anything for that sweet little girl. So figuring out this food allergy will be a wheat, dairy and possibly egg free piece of cake.
apple cinnamon candied almonds
2 egg whites
2 teaspoons vanilla
4 cups raw almonds
6 Tablespoons sugar*
6 Tablespoons packed brown sugar
1/4 teaspoon salt
2 Tablespoons cinnamon
2 Tablespoons powdered apple cider mix
Beat egg whites and vanilla until soft peaks form, add almonds and stir until almonds are evenly coated. Combine sugars, salt, cinnamon and apple cider mix in a separate bowl and then add to almonds, stirring again until well coated. Spread onto an oiled and parchment lined baking sheet assuring that all the almonds are in one layer. Bake in preheated 200°F oven turning the almonds first after 30 minutes, and then every 15 minutes until dry and crunchy.
That means you'll have to taste a few or twenty to check and double check the texture; which is the best part of course.
*6 Tablespoons = 1/4 cup plus 2 Tablespoons