Allergy Friendly Chocolate Cherry Cheesecake Squares

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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

 

Chocolate Drizzle

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 Winter 2014 issue of Allergic Living Magazine

Allergy Friendly Sugar n Spice Cookies

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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

 

Glaze (optional)

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

Allergy Friendly Gingerbread Trees with Lemon Icing

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Allergy-Friendly Gingerbread Trees with Lemon Icing

 

Fill your home with a delicious aroma and let the family join in as you roll, cut and bake these delectable cookies. A simple icing tops these pretty little trees, but don’t hesitate to add sparkling sugar for a snow-kissed look.

 

Makes 40 2½-inch cookies

Free From: gluten and all top allergens

 

Cookies

2½ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1 tsp ground ginger

¾ tsp baking soda

¾ tsp salt

⅝ tsp xanthan gum

½ tsp ground cinnamon

½ tsp ground cloves

½ cup packed light brown sugar

½ cup dairy-free soy-free vegetable shortening, cut into 8 pieces

¼ cup + 2 tbsp applesauce

¼ cup unsulphured molasses

 

Icing

1⅓ cups confectioners’ sugar

2 tbsp fresh lemon juice

Decorating, sanding or coarse sugar (optional)

 

1. In bowl of a stand mixer fitted with paddle attachment, mix flour blend, ginger, baking soda, salt, xanthan gum, cinnamon and cloves on low speed for 30 seconds. Add brown sugar, mix 30 seconds more.

2. Add shortening pieces and applesauce to flour mixture and mix on low speed for 90 seconds, or until the consistency of a fine meal. With mixer still running, add molasses and mix for 30 seconds, scraping down the sides of bowl as necessary.

3. Lay 2 large sheets of parchment paper on your work surface. Transfer dough to one sheet of parchment. Pat dough into a disk and cover with other piece of parchment. Roll out dough into a ¼-inch thick, long rectangle.

4. Transfer dough with parchment paper to the freezer (place on a cleared rack or baking tray) and chill until firm, at least 20 minutes.

5. Preheat oven to 350° F with racks in upper and lower thirds. Line two baking sheets with parchment paper.

6. Remove dough from freezer and place it on a work surface. Peel back the top sheet of parchment paper, then replace it. Flip, peel off other sheet of parchment and discard it.  This is a good technique to avoid over-handling and breaking the rolled dough.

7. Cut dough into long 2½-inch wide strips then cut each strip into triangles with 2-inch wide bases. Place the dough triangles on baking sheets, 1 inch apart. Gather any remaining dough scraps, roll into ¼-inch thick rectangle and cut into triangle shapes.

8. Bake 10 minutes, or until the cookies are golden. Let cool for 5 minutes on baking sheets, before transferring the cookies to a wire rack to cool completely.

9. For icing, whisk confectioners’ sugar and lemon juice in a small bowl until smooth. Drizzle over cooled cookies wiith a very small spoon or knife, making 3 or 4 horizontal lines across each cookie. Sprinkle with coarse sugar. Let set then shake off any extra sugar.

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Allergy-Friendly Gingerbread Trees with Lemon Icing © 2013 by Cybele Pascal

This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine