Allergy Friendly Lemon Raspberry Thumbprint Cookies

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Lemon Raspberry Thumbprint Cookies

 

It’s December, folks, which means it’s time to really get baking!  These tender “buttery” cookies are sure to be a favorite at your holiday parties, or left out for Santa.  Nobody will ever know they are gluten-free, vegan, and free from the Top 8 Allergens.

Thumbprint is really a misnomer for these little gems, as you actually use your index finger to make the little jam pools in the center. Either way, they’re oh-so-pretty with festive red centers and a snowy dusting of powdered sugar.

 

Makes 24 2-inch cookies

Free From: gluten and all top allergens

 

¾ cup dairy-free soy-free vegetable shortening

½ cup sugar

½ tsp double-acting baking powder

1 tbsp lemon juice

1 tsp lemon zest

¾ tsp Ener-G egg replacer mixed with 1 tbsp plain rice milk alternative

½ tsp vanilla extract

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

⅜ tsp xanthan gum

⅛ tsp salt

⅓ cup raspberry jam

confectioners’ sugar, for topping

 

Preheat oven to 350° F. Line two baking sheets with parchment paper.

In bowl of a stand mixer fitted with paddle attachment, mix shortening and sugar on medium speed for 30 seconds. Add baking powder, and mix until just combined. Add lemon juice, lemon zest, egg replacer and vanilla and mix for 30 seconds.

In a separate bowl, whisk together flour blend, xanthan gum and salt. Add flour mixture to shortening mixture and beat on low speed until thoroughly combined. You want it doughy but soft, so it can be balled together, like new playdough.

Scoop dough by the heaping tablespoon, roll into smooth balls and place on baking trays (12 per tray).

Lightly flour your index finger and make indents in the center of each ball. Gently pinch together the edges if they split. Fill each indentation with scant ½ teaspoon of raspberry jam.

Bake in center of oven for 18 to 20 minutes, or until jam is bubbling and cookies are just lightly golden around edges. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prior to serving, dust with confectioners’ sugar. For bold red middles, lightly wet finger and trace over the jam surface to dissolve the confectioners’ sugar on the center only.

 

Allergy-Friendly Lemon Raspberry Thumbprint Cookies © 2013 by Cybele Pascal

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

Allergy Friendly Butterscotch Bars

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Allergy-Friendly Butterscotch Bars

 

With a lack of allergy-friendly butterscotch chips on the market, I decided to create a homemade butterscotch base that would fulfill our sweet cravings. If you can use butter, feel free to substitute, but Earth Balance Buttery Spread makes darn good butterscotch for these moist and chewy bars. Please note that shortening isn’t a suitable replacement, since it doesn’t emulsify when heated.

Make these gluten-free, top 8 allergen-free, vegan bars of heaven for your end of summer picnics, or to send along to school for parties for a treat that will truly “wow”  the whole class!

 

Makes 16 2-inch bars

Free of: gluten and all top allergens

 

2 cups packed light brown sugar

½ cup dairy-free, soy-free margarine / buttery spread

1 tbsp Ener-G egg replacer mixed with ¼ cup canned coconut milk (shaken to distribute coconut cream)

1 tsp vanilla extract

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

2 tsp double-acting baking powder

½ tsp xanthan gum

¼ tsp salt

1 cup shredded unsweetened coconut

 

1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.

2. Preheat oven to 350° F. Grease an 8×8-inch pan.

3. Using an electric mixer on medium-high speed beat in egg replacer until creamy. Mix in vanilla.

4. In a separate bowl, whisk together the flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.

5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.

6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.

 

Allergy Friendly Butterscotch Bars © 2013 by Cybele Pascal

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

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