Allergy Friendly Oven Fried Chicken

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“Buttermilk” Oven-Fried Chicken

 

Serves 4 to 6

Free of: Gluten and all top allergens.

Oven-baked chicken is much lower in fat, but the skin never fully crisps like deep-fried chicken. The solution: remove the skin – cutting fat even further. This allows the chicken to better absorb the marinade, for the breading to adhere to the surface, and it creates a much better texture when served at room temperature or cold.

 

1 cup (250 mL) plain rice milk

1 1/2 tbsp lemon juice

2 garlic cloves, minced or crushed

1/2 tsp + big pinch salt, divided

freshly ground pepper

3 tbsp olive oil

3 pounds (1.5 kg) chicken parts – drumsticks, thighs and bone-in split breasts (cut in half crosswise), skin removed.

3 cups (710 mL) gluten-free corn flakes (such as Erewhon brand) or 1 cup gluten-free bread crumbs (I use Ener-G)

1/2 cup (120 mL) dairy-free, soy-free mozzarella cheese alternative (I use Daiya)

1/4 tsp cayenne pepper

1/4 cup (60 mL) dairy-free, soy-free buttery spread (I use Earth Balance), melted

 

1. In a large shallow dish whisk together rice milk, lemon juice, garlic, 1/2 tsp salt and a few turns of freshly ground pepper. Drizzle in oil, a little at a time, while whisking to combine.

2. Add chicken to rice milk mixture. Turn to coat. Cover tightly and refrigerate at least 4 hours or overnight.

3. Grind cornflakes into a fine crumb in a blender or food processor. Transfer crumbs to a wide shallow bowl.

4. Pulse cheese alternative in a blender or food processor until it’s the texture of grated Parmesan. Add the grated cheese alternative to the crumbs, as well as cayenne, big pinch of salt and a few turns of ground pepper. Toss to combine.

5. Arrange a rack on top of a large baking pan. Remove chicken from marinade, allowing excess to drip off, turn in crumb mixture to coat and place on rack. Repeat with all chicken pieces. Let chicken dry on rack for 15 minutes.

6. Preheat oven to 425° F. Arrange the chicken on a lightly greased baking pan. Drizzle with buttery spread. Bake 40-45 minutes or until golden and crispy. Serve hot or at room temperature.

“Buttermilk” Oven-Fried Chicken © 2013 by Cybele Pascal

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

Allergy Friendly Lemonade Cake

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Allergy-Friendly Lemonade Cake

 

Makes 12 ample servings

Free of: gluten and all top allergens

 

Tart, sweet and the perfect finish to a summer meal, get ready to fall in love with this old-fashioned cake.  It can be made a day in advance and lasts for several days, covered at room temperature, but good luck keeping it around that long!

 

Ingredients

¼ cup frozen lemonade concentrate, thawed

½ cup plain rice milk

¼ cup + 2 tbsp vanilla vegan yogurt (I like So Delicious coconut milk yogurt)

1½ tsp apple cider vinegar

1 tsp lemon zest

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

¾ tsp xanthan gum

1⅛ tsp double-acting baking powder

1⅛ tsp baking soda

1⅛ tsp salt

1 cup + 2 tbsp sugar

½ cup + 1 tbsp dairy-free soy-free shortening

2¼ tsp vanilla extract

3½ tsp Ener-G Egg Replacer mixed with 4½ tbsp plain rice milk

1 recipe Lemonade Buttercream Frosting (recipe follows)

 

Method

1.  Preheat oven to 350°F.  Generously grease a 9×13-inch pan with shortening.

2.  Combine lemonade concentrate, rice milk, yogurt and vinegar in a small bowl.  Add zest, and set aside.

3. Measure flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge. Whisk flour mix with xanthan gum, baking powder, baking soda and salt in a medium bowl. Set aside.

4. Add sugar and shortening to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes. Add vanilla and egg replacer mixture. Mix on medium speed 1 minute more.

5. Sift the flour mixture into the bowl of the stand mixer in three batches, alternating with the lemonade mixture, mixing after each addition to combine. Transfer batter to the prepared pan, and use an offset spatula to even out.

7. Bake in center of oven 20 minutes until the cake is starting to pull away from sides of pan, top is a lovely golden color, and a skewer or toothpick inserted into the cake comes out clean.

8. Let cool completely in pan on a cooling rack. Spread with frosting using an offset spatula.

 

Lemonade Buttercream Frosting

 

Makes enough to frost one 9×13-inch cake

Free of: gluten and all top allergens

 

¾ cup dairy-free soy-free shortening

Pinch of salt

¾ pound confectioners’ sugar (2¼ cup + 3 tbsp)

¼ cup frozen lemonade concentrate, thawed

¾ tsp vanilla extract

¾ tsp lemon zest

 

1. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and salt on medium speed for 2 minutes.

2. Add sugar in three batches, beating after each addition. It will be crumbly. Add lemonade concentrate, vanilla and zest. Beat on medium speed until smooth and fluffy, about 3 minutes.

 

Allergy-Friendly Lemonade Cake © 2013 by Cybele Pascal

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

Allergy Free Banana Chocolate Swirl Bread

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 Banana Chocolate Swirl Bread

Allergy-Free Banana Chocolate Swirl Bread

(Vegan and Refined Sugar-free)

 

Not your momma’s fruitcake, this quick bread is chock-full of natural kid-pleasers like chocolate, bananas, and honey.  It’s also gluten-free, vegan, and refined sugar-free. We eat it for breakfast toasted with Earth Balance buttery spread, with tea, and of course, for dessert.

 

4 ounces semi-sweet chocolate or ½ cup semi-sweet chocolate chips (dairy and soy-free)

1/2 cup canola oil

3/4 cup honey (or agave nectar)

3 ripe medium-sized bananas (1 ¼ cups mashed)

2 Tablespoons flax seed meal mixed with 1/4 cup + 2 Tablespoons hot water (“flax eggs”)

1 Tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

1/2 teaspoon cinnamon

¼ teaspoon nutmeg

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

1/2 teaspoon xanthan gum

2 teaspoons double acting baking powder

1/4 teaspoon salt

Ingredients

1. Preheat oven to 350°F.

2. Chop chocolate into pieces the size of an almond or smaller, and set aside in a microwave safe bowl.

3. Use an electric mixer to combine canola oil and honey on medium speed. Mash the bananas, add to bowl, and blend thoroughly. Add “flax eggs”, lemon juice, lemon zest, cinnamon, and nutmeg.

4. In a separate bowl, combine flour mix (to measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge), xanthan gum, baking powder, and salt. Add dry ingredients to wet, and mix until combined.

5. Melt the chocolate in a microwave safe bowl, at 30-second increments, stirring between each with a wooden spoon. Do not overheat the chocolate as it burns very easily. Once melted, scoop out 1½ cups of batter and mix thoroughly into the melted chocolate.

6. Oil a 9×5-inch loaf pan and dust with a little flour. Spoon the batters into the loaf pan in two layers, alternating spoonfuls of banana and chocolate to simulate a checkerboard. To create swirls, run a knife or skewer through the batters in a swirling motion. Bake 60 to 70 minutes, rotating the pan halfway through. To test for doneness, insert a skewer into the center of the bread. It should come out clean (perhaps with a little melted chocolate). Let cool in pan on a rack for 30 minutes. Then invert onto rack, flip and let cool completely before slicing.

Allergy-Free Banana Chocolate Swirl Bread © 2014 by Cybele Pascal