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
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
Fruit Kebobs with Creamy Strawberry Dip
Serves 4 to 6
Free of: gluten and all top allergens
No picnic is complete without watermelon. But why not jazz it up with some additional fruit on highly portable skewers? Add a little allergy-friendly strawberry vegan dip, and bingo – kid-friendly picnic food! As an added bonus, my boys like to help me make this treat. Or better yet, to make it for me! It’s Mother’s Day tomorrow, and I’m putting in a request. Happy Mother’s Day, everyone!
½ cup sliced strawberries
8 oz (¾ cup) plain vegan cream cheese (use Daiya for soy-free)
6 oz plain vegan yogurt (I like So Delicious coconut milk yogurt)
2 tbsp honey, agave nectar or maple syrup
1 tsp vanilla extract
6 cups fruit, such as cubed watermelon, honeydew, cantaloupe, strawberries and grapes
Wooden or bamboo skewers
1. Puree sliced strawberries in a blender.
2. Place the cream cheese in a mixing bowl and whip with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add yogurt, honey and vanilla, and mix until smooth and creamy. Add strawberry puree and mix until smooth. Cover and refrigerate for 1 hour.
3. Meanwhile, thread fruit onto skewers, alternating, as you go. Serve skewers alongside dip.
Fruit Kebabs with Creamy Strawberry Dip © 2013 by Cybele Pascal
This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine