There is so much I will be posting about Food Intolerance in the near future. My own children were diagnosed as having Multiple Food Chemical Intolerances two years ago, it has radically transformed my life and is a topic that fascinates me.
I thought I’d start off this theme with an additional recipe section where I will post up our favourite meals from time to time focusing on food for “Super Responders”.
Maple Syrup & Neocate Ice-Cream
Neocate is a prescription formula that is only prescribed for babies that allergic to dairy, intolerant to dairy and/or highly intolerant to multiple foods. The only flavour my youngest tolerates is maple syrup; other permitted flavours (vanilla bean or carob) cause a reaction.
I also add extra sunflower oil to increase the fat content for two reasons. Firstly, she needs the calories (she is a borderline ‘skinny’ food intolerant preschooler) and secondly, the fat content helps to soften the frozen mixture by balancing out the higher water content, like there would be in a dairy ice-cream with added cream.
450ml made up Neocate, cooled in the fridge
Large dash of Sunflower oil
1/2 cup of castor sugar
Three generous tablespoons of Maple Syrup
Lightly whisk ingredients together then place in an ice cream maker until frozen. The mixture will be quite runny even after the ice cream maker has done its job, so I suggest emptying the mixture into a pot and deep freezing for a couple of hours before serving. Because the fat content is lower than dairy ice creams, you’ll find it easier to serve it up by flaking it off with a fork rather than a spoon or knife.
Since our family diet is highly restricted, presentation (of the same food) in different formats helps me to create variety and interest. So you could serve the ice cream in special buckets with spades like ours!