Old-Fashioned Strawberry Tart
Makes 9½-inch tart
Free From gluten and all top 8 allergens
This beautiful tart disappears in only a few hours at my house; it’s that good. Nobody would ever guess it’s gluten-free and allergy-friendly. Look for small sweet fresh strawberries at your local farmers’ market and use fresh squeezed orange juice for the biggest burst of flavor. To make sure every last bit of the juicy filling makes it into your tart, I highly recommend using a rubber spatula when transferring the sauce and jam.
Shortbread Tart Crust
1 1/2 cups my Basic Gluten-Free Flour Mix, or Authentic Foods GF Classical Blend
¼ cup + 2 tbsp confectioners’ sugar
¾ tsp xanthan gum
⅛ tsp salt
10 tbsp dairy-free soy-free vegetable shortening
1-2 tbsp orange juice (see instructions)
5 cups hulled/de-stemmed strawberries, 1 cup sliced, 4 cups halved
½ cup granulated sugar
1½ tbsp cornstarch
1 tbsp orange juice
¾ tsp unflavored gelatin or vegan gel
1 tsp pure vanilla extract
¼ cup plus 1 tbsp strawberry jam, divided
1 Preheat the oven to 350°F. Lightly grease a 9½-inch tart pan with removable bottom.
2. In bowl of a stand mixer with paddle attachment, sift together flour mix, confectioners’ sugar, xanthan gum, and salt. Add shortening (be very exact about this measurement) in tablespoon-sized pieces. Mix on medium speed to create a coarse meal, about 1 minute.
3. Add orange juice (1 tablespoon if using classic vegetable shortening, 2 tablespoons with palm shortening) and mix until dough begins to ball in the center, about 20 seconds. It should be the texture of soft new play dough.
4. Turn out dough onto a sheet of parchment or waxed paper and form into a ball. Top with another sheet of parchment or waxed paper, flatten into a disk and roll out to make a ¼-inch thick circle, 1 inch wider than your tart pan.
5. Remove top sheet of paper, flip crust into prepared tart pan and press down with the palm of your hand. Gently peel off remaining sheet of paper and finish pressing in dough, patching the sides or any breakages as necessary. Trim by running a rolling pin over top of the tart pan. Prick dough with a fork 8 times.
6. Bake crust for 20 minutes, or until set and very lightly golden. If it puffs up while baking, prick crust a couple more times. Let cool on a wire rack.
7. While crust is cooling, make strawberry sauce for filling. Puree 1 cup sliced strawberries in a blender until liquefied. Add granulated sugar, cornstarch, 1 tablespoon orange juice, gelatin and salt, and puree until smooth.
8. Transfer strawberry sauce to a small saucepan and stir in vanilla. Bring to a boil over medium heat while stirring continuously with a wooden spoon. Reduce heat to low, cook and stir for 1 minute, or until thickened like pudding. Transfer to a bowl and let cool to lukewarm (not cold), stirring a few times to help the process.
9. Warm jam over low heat in a small saucepan or in the microwave, stirring vigorously to thin. Using a pastry brush spread a thin layer of the jam on crust bottom. Chill crust in refrigerator for 10 minutes.
10. Gently combine 4 cups halved strawberries with remaining strawberry jam in a large bowl. Add lukewarm strawberry sauce and lightly toss until the strawberries are well-coated. Transfer filling to the cooled tart crust, evenly distributing strawberries.
11. Chill in refrigerator for 2 hours before serving. This pie is best served the day of, but it is also excellent the next day. Optionally, top each slice with your whipped topping of choice.
Old-Fashioned Strawberry Tart © 2014 by Cybele Pascal
This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine
Chocolate Cherry Cheesecake Squares
Rich, decadent and flavorful, this hybrid dessert takes dairy-free indulgence to a whole new level. Thank you, Daiya, you’ve made the world a better place with your vegan dairy-free cheeses!
Makes 16 squares
Free From: gluten and all top allergens
Chocolate Layer Ingredients
½ cup + 4 tbsp dairy-free milk alternative (such as rice milk), divided
1½ tsp powdered egg replacer (such as Ener-G)
1¼ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
1¼ cups sugar
½ cup + 2 tbsp cocoa powder
1¼ tsp baking soda
⅝ tsp double-acting baking powder
⅝ tsp salt
½ tsp xanthan gum
½ cup + 2 tbsp warm water
¼ cup + 1 tbsp canola oil
¾ tsp vanilla extract
Cherry Cheesecake Layer Ingredients
2 tbsp dairy-free milk alternative (such as rice milk)
1½ tsp powdered egg replacer (such as Ener-G)
4 oz dairy-free, soy-free plain cream cheese alternative (such as Daiya)
2 tbsp dairy-free soy-free vegetable shortening
2 tbsp + 2 tsp sugar
1 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
⅜ tsp vanilla extract
1¼ cups cherry pie filling
¼ cup allergen-free semi-sweet chocolate chips
1 tsp dairy-free soy-free vegetable shortening
1. Preheat oven to 350° F. Line a 9-inch baking pan with foil, extending ends over sides of pan and lightly grease.
2. For chocolate layer, whisk together 2 tablespoons milk alternative and egg replacer in a small bowl, until frothy.
3. In bowl of a stand mixer fitted with paddle attachment, whisk together flour blend, sugar, cocoa powder, baking soda, baking powder, salt and xanthan gum.
4. Add remaining ½ cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium-low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
5. Transfer batter to foil-lined pan. Bake 25 minutes.
6. For cherry cheesecake layer, whisk together milk alternative and egg replacer in a small bowl, until frothy.
7. In bowl of a stand mixer fitted with paddle attachment, beat cream cheese alternative and shortening on medium speed until smooth. Mix in sugar and flour. Add egg replacer and vanilla and beat on medium speed until creamy and slightly fluffy.
8. When chocolate layer has baked 25 minutes, remove from oven and immediately spoon cheesecake mixture and cherry pie filling over top, alternating heaping tablespoons of each in a checkerboard pattern. Use a spoon to swirl together until marbled, leaving a little chocolate visible around edge of cake.
8. Bake 35 minutes, until chocolate layer starts to pull away from pan sides and filling edges are puffed and set. The center will still jiggle slightly.
9. Let cool completely on a wire rack. Transfer to refrigerator and chill at least 4 hours.
10. Grab edges of foil on both sides and lift cake out of pan. Cut into squares, wiping the knife blade clean after each cut. Transfer squares to individual cupcake liners.
11. For chocolate drizzle, place chocolate chips and shortening in a small microwave safe bowl and microwave on high 30 seconds. Vigorously stir. If not melted, microwave on high 30 seconds. Vigorously stir until smooth. Drizzle over squares and let stand 5 minutes. Serve immediately or store tightly covered in refrigerator up to 3 days or freeze up to 3 months.
Allergy-Friendly Chocolate Cherry Cheesecake Squares © 2014 by Cybele Pascal
This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine
Sugar ‘n Spice Cookies
The warmth of cardamom and nutmeg escalates these classic delights from ordinary to extraordinary. Carry them through the seasons with a diverse set of cookie cutters, from gingerbread men to Valentine hearts.
Makes 36 3-inch cookies
Free From: gluten and all top allergens
2½ cups + 2 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend, plus additional for rolling
¾ tsp baking soda
¾ tsp ground cardamom
⅝ tsp xanthan gum
¼ tsp ground nutmeg
¼ tsp salt
1 cup granulated sugar
¾ cup dairy-free soy-free vegetable shortening
1½ tsp Ener-egg replacer mixed with 2 tbsp plain rice milk
1½ tsp vanilla extract
2 tbsp plain rice milk
1 cup confectioners’ sugar, sifted
3 tbsp plain rice milk alternative
1. In a medium bowl, whisk together flour blend, baking soda, cardamom, xanthan gum, nutmeg and salt.
2. In bowl of a stand mixer fitted with paddle attachment, beat sugar and shortening on medium speed for 1 minute. Add egg replacer and vanilla extract and beat for 20 seconds. With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.
3. Lay out two sheets of wax paper. Divide the dough evenly between the two sheets and shape into two disks. Wrap each disk in wax paper and chill 2 hours in refrigerator; if chilled much longer the dough will become brittle.
4. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
5. Dust your work surface and rolling pin with flour blend. Place one dough disk on work surface (leave other disk in the refrigerator) and dust with flour blend. Roll out dough to ¼-inch thickness, sprinkling on more flour blend as needed to avoid sticking. Cut dough into desired shapes with 3-inch cookie cutters. Transfer cut dough to baking sheets. Gather up remaining scraps, roll out and cut until all dough is used up. Repeat process with second disk of dough.
6. Bake cookies in center of oven for 10 minutes, or until lightly golden. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
7. For glaze, whisk together confectioners’ sugar and milk alternative in a small bowl until smooth. Use a pastry brush to paint cookies with glaze and dry, glaze side up, on wire rack for 1 hour.
Allergy-Friendly Sugar ‘n Spice Cookies © 2013 by Cybele Pascal
This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine