Valentine’s Day and Anaphylaxis plus Allergy Free Linzer Hearts Recipe
Last week, I attended a very special event in New York City, hosted by Mylan, makers of the EpiPen, which has just marked its 25 year anniversary. Over the past 25 years, food allergies have become epidemic, now effecting 1 out of 13 children in the United States. Two of those kids are mine. So, I have a vested interest in learning all there is to know about advances in research, and new recommendations in the management and care of food allergies. (more…)
Last minute Allergy Free Dessert for Thanksgiving: Cranberry Apple Crisp
Maybe you still haven’t gotten together a pie for Thanksgiving (like me!), or perhaps you already have leftover cranberry sauce. Here is an easy-peasy seasonal dessert. Cranberries and apples pair perfectly in this delicious, old-fashioned recipe. Homey, fruity and simple to make, it’s the ideal dessert for Turkey Day or the days thereafter.
CRANBERRY APPLE CRISP
SERVES 6-8
6 firm, tart apples (like Granny Smith)
1 teaspoon cinnamon, divided
1 cup brown sugar, divided
2 tablespoons cornstarch
1½ cups whole berry cranberry sauce
1¼ cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix, or gluten-free All-Purpose Flour Blend of choice
¼ teaspoon xanthan gum
⅛ teaspoon salt
1 cup gluten-free old-fashioned oats
½-¾ cup dairy-free, soy-free vegetable shortening
1. Preheat oven to 350°F. Grease a 7×11-inch pan or an 8 or 9-inch square baking dish.
2. Peel, core and slice apples into ¼ inch-thick slices. Toss with ½ teaspoon cinnamon, ¼ cup brown sugar and cornstarch. Transfer to prepared baking dish.
3. Spread cranberry sauce evenly over top of apples.
4. Measure flour by spooning it into a dry measuring cup, leveling it with a straightedge or back of a knife and then pouring it into a mixing bowl. Add xanthan gum, salt, oats, the remaining ¾ cup brown sugar and remaining ½ teaspoon cinnamon. Mix to combine.
5. Melt shortening (30-60 seconds in the microwave usually does it). Drizzle it into the flour mixture, a little at a time, tossing until you have a large crumb. Spread crumb evenly over top of fruit. Use your fingers to clump it together as necessary.
6. Place in preheated oven and bake 40 minutes until top is golden brown and filling is bubbling up around edges. Let rest about 30 minutes before serving.
*TIP For a slightly drier crumb topping (and for those watching calories), use ½ cup shortening. For a “buttery” crumb topping, use ¾ cup shortening.
Cranberry Apple Crisp © 2010 by Cybele Pascal
Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Gluten Free Vegan Chocolate Chunk Blondies
I was so excited when Enjoy Life came out with their Semi Sweet Mega Chunks and newish line of chocolate bars, I literally jumped for joy. I was already a huge fan of their chocolate chips, and now theyve given me a whole new genre of chocolate to bake with. These chocolate chunk cookie bars are an old-fashioned picnic or school function favorite. So easy and yet sooooo good!
Chocolate Chunk Blondie Bars
makes 16 bars
2 1/2 cups plus 2 tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
1/2 teaspoon plus 1/8 teaspoon xanthan gum
11/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cup dairy-free, soy-free vegetable shortening
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons pure vanilla extract
11/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/4 cup plus 1 teaspoon rice milk
6 ounces Enjoy Life Chocolate Chunks or Enjoy Life Rice Milk bars or Dark Chocolate Boom Choco Boom bars (about 4 bars), chopped into centimeter-size chunks
♥♥♥
1. Preheat the oven to 350F. Grease a 9 by 9-inch pan.
2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, beating on medium speed until light and fluffy, about 2 minutes.
4. Add the vanilla and egg replacer and mix for 20 seconds.
5. Add the flour mix in three batches, mixing on low speed, alternating with the rice milk, and beginning and ending with the flour mix.
6. Fold in the chocolate chunks.
7. Spread the batter evenly across the bottom of the baking pan.
8. Bake in the center of the oven for 35 minutes, or until lightly golden, rotating the pan halfway through.
9. Remove from the oven and let cool in the pan on a cooling rack for about 15 minutes. Cut into 16 squares. Let cool.
Reprinted with permission from The Allergen-Free Bakers Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Allergy Free Chocolate Rice Crispy Treats
Today is the last day of school here in Los Angeles. Woot woot! For me, that means a lot more time to do arts and crafts and cooking with my boys. I thought it a good day to post this kid-friendly vegan, gluten-free recipe for Sunbutter Chocolate Rice Crispy Treats (aka, Scotcheroos). This is a really great one to whip up with the kids. They can cook, you can supervise… and the best part? No oven involved. It’s a no-bake recipe for these hot days of summer. Enjoy!
Chocolate Rice Crispy Treats
SunButter is used in place of marshmallow as the binder in this allergen-free version of an old favorite. In addition to being delicious, this rice crispy treat is also packed with protein and vitamin E, so you can feel indulged and virtuous all at the same time. Dark Karo syrup contains molasses instead of high-fructose corn syrup, and thus is better in my opinion, but dark and light corn syrup are interchangeable.
- 1/2 cup dark Karo syrup
- 1/2 cup granulated sugar
- 1/2 cup SunButter
- 3 cups rice crispy cereal (see Erewhon)
- 1 cup dairy-free, soy-free chocolate chips
♥♥♥
1. Grease an 8 x 8 inch pan.
2. Place the dark Karo syrup and sugar in a heavy saucepan over medium heat. Heat, stirring frequently, until the sugar dissolves and the mixture just begins to boil.
3. Remove from the heat and stir in the SunButter, mixing well until combined. Add the rice crispies and mix, working quickly. Press the mixture into the pan. Set aside.
4. Melt the chocolate chips in a microwave-safe bowl in the microwave, stirring at 30-second increments, or melt in a saucepan over low heat, stirring constantly. Spread the melted chocolate evenly over the rice crispy mixture. Let cool until the chocolate layer sets. Cut into 16 square once cool.
TO WATCH A VIDEO OF THIS RECIPE, CLICK HERE.
Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright ©2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
Allergy Free Oatmeal Raisin Chocolate Chip Cookies
Last week, I posted the picture for these Allergy-Free Oatmeal Raisin Chocolate Chip Cookies without the recipe. Unfair! Sorry about that. Here, I’m making up for my oversight. I created this cookie in 2010 in honor of Food Allergy Awareness Week. It’s super healthy, but a decadent treat. Kids and adults like it equally. It’s gluten-free, vegan, and free of all top 8 allergens. It’s also sesame free and can easily be made corn-free by using Authentic Foods Xanthan Gum and Hain Baking Powder.
FAAN attendees who asked me for the rec on gluten-free dairy-free pizzas, the brand is Bold Organics. They look fantastic. I haven’t tried them myself, so am merely passing on the name, and this is not an endorsement (yet!). Bold Organics, send me some pizzas to review! Hint hint!
Allergy-Free Oatmeal Raisin Chocolate Chip Cookies
Makes about 2 dozen 3-inch cookies
- 1/4 cup plus 1 tablespoon golden flaxseed meal
- 3 tablespoons hot water
- 1/2 cup dairy-free, soy-free vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend flour
- 1/4 teaspoon xanthan gum or guar gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon double-acting baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt or table salt
- 1 1/2 cups gluten-free old-fashioned oats
- 3/4 cup raisins
- 1/2 cup dairy-free, soy-free, gluten-free chocolate chips
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your “flax egg.”
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract and the flax egg. Mix about 30 seconds on low speed until combined.
4. In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
5. Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.
6. Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
7. Bake in the center of the oven 13 minutes, until lightly golden.
8. Let cookies cool for about 5 minutes before transferring to a cooling rack.
Allergy-Free Oatmeal Raisin Chocolate Chip Cookies ©2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Maple Berry Gluten Free Crisp
This allergy free old-fashioned favorite is the perfect red white and blue dessert for your Memorial Day BBQ, or your 4th of July picnic! It’s seasonal and colorful, and good for you too. Not only is it free of all top 8 allergens, making it safe for most everyone, it’s also gluten-free, vegan, and refined sugar-free. But as my friend Rach once said after baking one of my crisps, “Who needs gluten?” You won’t miss out on anything with this healthful indulgence. It’s perfect for breakfast, snack, teatime, or dessert. Dig in!
Allergy Free Maple Berry Crisp
Make 8 Servings
6 cups fresh berries (I use half blueberries, half strawberries)
cup maple syrup
2 Tablespoons cornstarch or tapioca starch
2 Tablespoons freshly squeezed lemon juice
1 cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
teaspoon xanthan gum
pinch of salt
cup maple sugar
1 cup gluten-free old-fashioned oats
cup plus 2 Tablespoons dairy-free, soy-free vegetable shortening
Preheat oven to 350 degrees F. Grease an 11×7-inch baking dish.
Combine berries, cutting strawberries in half if large.
Drizzle berries with maple syrup, toss gently, and then sprinkle with cornstarch and lemon juice. Toss gently to combine. Transfer to baking dish.
Combine flour mix, xanthan gum, salt and maple sugar. Whisk together. Toss in oats.
Melt the shortening (about 30 seconds in the microwave does it) and drizzle into the flour mixture, stirring gently to combine until the consistency of a course granola. Use your fingers to clump it together. Spread the crumble topping evenly over the fruit.
Bake 35 to 40 minutes until topping is golden and fruit is bubbling up around the edges. Transfer to a cooling rack and let rest at least 30 minutes before serving. Store any leftovers (as if!) covered at room temperature.
Allergy-Free Maple Berry Crisp 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Allergy Free Strawberry Cupcakes for Mother’s Day
Mother’s Day falls on May 13th this year, which also happens to be my mother’s birthday. So I thought it only fitting to post this recipe for my mother, Susanna, for Mother’s Day, and her birthday (goes along with this two week virtual birthday party I’m throwing here on my site).
Here is a picture of my mother, me, my brothers Dylan and Jude, and my cousin Ila (mother of the little blond girl you see eating cupcakes in the sidebar to your right). I’m the one in the strawberry hat, obviously.
Strawberries hold a very dear place in our family. My grandmother Catherene had a strawberry patch. Really, more of a strawberry field. We all lived together; grandparents and sometimes cousin, and I have very fond memories of picking strawberries with my family, to concoct into an endless array of delicious creations. The strawberry patch was a magical place, where Id sit for hours, picking, and of course eating one berry for every one that made it whole into the basket. Our strawberry patch was like something out of a Beatrix Potter book, complete with bunnies hiding under the large awning of the rhubarb plants that surrounded the field. We made strawberry rhubarb pie, strawberry ice cream (seebirthday recipes), strawberry compote, strawberry jam, strawberries with mint, Marsala, lime, and honey, strawberry shortcake, strawberry pancakes, and I remember many an afternoon, sitting with my mother on the screen porch, paring strawberries to eat sprinkled with just a little sugar. We ate strawberries in a myriad of ways — but I don’t think we ever made strawberry cake or cupcakes. I can’t imagine why not. Strawberry cupcakes are to-die-for. The fresh strawberry puree in the frosting takes buttercream to a whole new level. This frosting, strait from the berry patch is bursting with sweet berry flavor. So mom, these Allergy-Free Strawberry Cupcakes are for you. Ive found a new way to feature our favorite family fruit. And Ive made them safe for as many people as possible. Because I think just about everybody loves a strawberry.
With strawberry season in full swing, local farmer’s markets are overflowing with these sweet little beauties. Take advantage of their cheaper price tag, and bake strawberries into all your favorite treats. Brimming with vitamin C and fiber, strawberries make these lovely cupcakes almost a health food! So pretty in pink, these gems are great for Mother’s Day, birthdays, class parties, or an afternoon tea. And dont forget your Memorial Day barbecue, they are perfect for that too. Don’t they look like they must be bad for you? Nope, 100% natural, gluten-free, vegan, and free of all top food allergens. Now,thatsa berry special treat.
Allergy-Free Strawberry Cupcakes
(Gluten-free, Vegan, Nut-free)
Makes 12 cupcakes
1 cup fresh strawberries, sliced
1/4 cup rice milk
1 teaspoon lemon juice
1 1/2 teaspoons pure vanilla extract
1 1/2 cupsAuthentic Foods GF Classical Blend, or myBasic Gluten-Free Flour Mix
1/2 teaspoon xanthan gum
3/4 teaspoon double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup + 2 Tablespoons Spectrum Organic Vegetable Shortening
1 cup granulated sugar
2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk
1 recipe Allergy-Free Strawberry Frosting (recipe follows)
12 small strawberries
1. Preheat oven to 350F. Line a cupcake pan with 12 liners.
2. Puree strawberries in blender, until reduced to cup liquid. Add a few more strawberries if necessary.
3. Combine cup strawberry puree with cup rice milk, lemon juice, and vanilla extract. Set aside.
4. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.
6. Add egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.
7. Using a sifter, sift in the flour mixture in three batches, alternating with strawberry mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.
8. Bake in the center of the oven 20 minutes until a skewer or toothpick inserted into the center of a cupcake comes out clean, and cupcakes are a lovely berry color. The cupcakes won’t be pink, they bake up more berry blue. (The frosting is pink!)
9. Remove from oven and transfer cupcakes to a cooling rack to let cool completely before frosting. Either pipe frosting or use a frosting spatula to spread it. Top each cupcake with a strawberry.
Allergy-Free Strawberry Frosting
Makes enough for 12 Cupcakes
cup fresh strawberries, sliced
1 cup Spectrum Organic Vegetable Shortening
pinch of salt
3 cups confectioners sugar, sifted
teaspoon pure vanilla extract
1. Puree strawberries in blender. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2 minutes.
3. Add confectioners sugar in three batches, beating after each addition. Add 3 Tablespoons of the strawberry puree, and vanilla extract and beat until smooth and fluffy, about 3 minutes.
Allergy-Free Strawberry Cupcakes 2011 byCybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available atWhole Foods, and online atAmazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Allergy Free Girl Scout Cookies
Like so many of the best things in life, these Allergy-Free Thin Mints were the result of a happy accident. I’d been planning to bake a batch of my chocolate sandwich cookies, but rolled the dough too thin by mistake. So, I adapted the sandwich cookies into thin mints, and little bites of chocolate minty Heaven were born. But it was August, and not the appropriate time of year to debut such a recipe.
So, I waited, with bated breath, for the perfect time to roll it out: Girl Scout Cookie Season! I’ve always loved Girl Scout Cookies, despite the fact that I never made it past being a Brownie (which incidentally, I’d joined because I thought it was a group of girls dedicated to baking). But there are two problems with Girl Scout Cookies: 1) They are seasonal, and 2) They aren’t made for those with food allergies or intolerances in mind.
Enter the Gluten-Free, Vegan Girl Scout Cookie! Thin Mints that are free of Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. And the best part? They’re homemade, so if you feel like having allergy-friendly thin mints off-season, you can! (more…)
Allergy Free Rolled Sugar Cookies for Valentine’s Day
I’m posting this recipe for dairy-free, egg-free sugar cookies well before Valentine’s Day so you have a couple weeks to play with rolling and cutting them out with your kids. They are also gluten-free, and nut-free too, which means they’re a great all-purpose recipe for folks trying to come up with safe, allergy-free treats for school Valentine’s Day parties!
Sugar cookies are a particular favorite of mine, so I jumped at the opportunity to come up with a new recipe. In the past, I’ve made recipes for Rolled Maple Sugar Cookies, rolled brown sugar cookies, and plain old sugar cookies made with granulated sugar. I wanted something more tender this time around, so I opted for confectioners’ sugar, which gives these cookies that sought-after melt-in-your mouth feel.
Palm oil shortening stands in for butter, my go-to superfine brown rice flour mix replaces wheat flour, and Ener-G replaces the egg.
To be sure they are truly kid-friendly, I gave the cookies a test run at my son’s play date with Oliver, who has no food allergies. I served the boys the cookies, without revealing they were special. Oliver ate four, and then asked if he could bring two home: one for him, one for his sister. Success!
Melt-in-Your-Mouth Allergy-Free Sugar Cookies
Makes 24
A family favorite, these beautiful cookies are “buttery” and tender. Plus, they’re vegan, so you can have a taste as you mix. Bake them unadorned, dress them up with sanding sugar, or go all out and decorate them with icing for a truly festive treat!
Ingredients:
- 1 1/2 cups confectioners’ sugar (Wholesome Sweeteners makes a corn-free variety)
- 1 cup Spectrum Organic Vegetable Shortening
- 1 1/2 tsp Ener-G egg replacer mixed with 2 Tbsp rice milk
- 2 tsp vanilla extract
- 2 1/4 cups Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
- 1/2 tsp xanthan gum (Authentic Foods makes a corn-free variety)
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/8 tsp salt
- White Icing, optional (recipe follows)
- Decorating sugar, optional (India Tree makes all-natural dye-free sugars)
1. Combine confectioners’ sugar and vegetable shortening in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed, until smooth, scraping down sides of bowl as necessary.
2. Add egg replacer and vanilla extract. Mix well.
3. Measure flour, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk with the xanthan gum, baking soda, cream of tartar, and salt.
4. Add flour mixture to sugar mixture, beating on medium-low speed, scraping down sides of bowl as necessary, until thoroughly combined. The dough will begin to ball in the center.
5. Lay out two sheets of parchment paper. Divide the dough evenly between the two sheets of parchment, using a rubber spatula to get it all out of the mixer bowl. Mold dough into two disks. Cover with a second sheet of parchment, and roll out to 1/4-inch thickness. Put rolled dough on baking trays or cutting boards and chill 1 1/2 hours in the fridge; don’t chill much longer or it will become brittle.
6. Preheat oven to 350°F.
7. Remove dough from fridge and let rest 5 minutes. Remove top sheet of parchment and cut out cookies into shapes with your favorite cookie cutters. Transfer to parchment-lined baking trays.
8. Gather up remaining scraps of dough and mold into a disk. (You may need to work it a bit with your hands to make it pliable again.) Roll to 1/4-inch thick between two sheets of parchment. Roll and cut until you’ve used it all. Bake unadorned or sprinkle with decorating sugar.
10. Bake cookies in center of oven for 10 minutes. Let cool on baking tray for 10 minutes before transferring to cooling rack.Let cool completely before icing.
White Icing
Frosts about two dozen cookies
- 3 cups confectioners’ sugar
- 4 Tbsp rice milk (add more as necessary, until smooth enough to spread easily)
- Decorating sugar (India Tree makes all-natural dye-free sugars)
1. Combine confectioners’ sugar and rice milk and mix until smooth. Ice cookies, then sprinkle immediately with decorating sugar. Let rest a couple hours until icing sets.
2. Store in an airtight container. These also freeze well.
Melt-in-Your-Mouth Allergy-Free Sugar Cookies
© 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.