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
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
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.
Allergy-Friendly Gingerbread Trees with Lemon Icing © 2013 by Cybele Pascal
This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine
Fruit Kebobs with Creamy Strawberry Dip
Serves 4 to 6
Gluten Free and Free From the Top 8 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
Tess Masters (aka, The Blender Girl) has just published her much anticipated debut cookbook, The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks, and it’s a beauty. This is one colorful collection of 100 gluten-free, vegan recipes that all incorporate the use of a blender. And so, it should come as no surprise, that Tess’s philosophy of life is all about blending. “Blended” is a metaphor.
For those of you who have followed Tess’s blog, Healthy Blender Recipes, you already know how dynamic Tess is both in her persona and also her food writing. What I learned from reading her book is how flexible she is on both fronts as well. While she is a self-professed zealot, she is no preacher. For Tess, “the way” is a winding path, and it winds in a different direction for each and every one of us. So, this is not a “Gluten-Free” cookbook, or a “Vegan” cookbook, just a celebration of whole foods and a really great way to coax more fruits and vegetables into your daily diet.
Living in a world of fads and trends, it’s refreshing to have a cookbook author admit that there is no one diet that suits all, or even one diet that suits all of us, all the time. For example, Tess eats a lot of raw foods during the warmer months, but eats more cooked foods during the colder ones.
She puts forward the concept of bio-individuality. And while she makes no secret of the fact that she could “easily live without teeth”, this is not a prescription for others. It would be easy to assume that there would be rigidity to a vegan, gluten-free, (raw foods) cookbook full of recipes all made in a blender, but the opposite is actually true. This book will open your mind to endless new possibilities. I was delighted by the creativity and ingenuity of these recipes. “Optional” is a key word in this book, because whether you add an ingredient or not is up to you. But why wouldn’t you want to add the suggested ingredients, when what Tess has created is so perfect? I’m pretty sure that while Tess herself is not dogmatic or didactic, others will be tempted to make her their guru and follow her teachings to the “T” for Tess.
And speaking of “T” for Tess, one of my greatest takeaways from this book was the revelation that a blender-based diet is defined by the four Fs. It’s fun, fast, flexible, and forgiving.
While it might seem odd to focus so much attention on the prevailing philosophy of this cookbook, I think it’s important to recognize that it’s carving out a new genre. The blender isn’t just for smoothies anymore. It’s become a central kitchen tool in our busy, hectic, and often toxic lives, helping us create nutritionally dense, and delicious meals in a very short amount of time.
The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks is packed with one healthy mouth-watering recipe after another. All made with natural flavors and sweeteners, all vegan, gluten-free and many raw. Many are also nut-free, soy-free, corn-free and sugar-free.
So what’s in the blender if you’ve excluded all that? A myriad of fantastic flavors melded into all kinds of exotic concoctions.
Highlights of the book are the “Love your Blender” chapter in which I learned more about blenders than I ever knew possible, (I was delighted to realize I own 3 types of blenders!) And yes, I too am smitten with longing for a Vitamix.
I also give a nod to her instructions for dehydrating — and I learned a lot from the soaking and sprouting tips. I also just adored the “Milk it baby!” chapter in which Tess walks readers through making your own vegan milks, of which there are countless varieties.
And here are a few shout outs: hats off to the super gorgeous inventive salads. To the “butters” and jams, to the dips, the smoothies, the chips, the fruit leather, the drinks chapter (love), the condiments and sauces, and of course, the desserts. In particular, the “Key Lime” Pudding, made with the incredibly simple and inventive combo of agave nectar, lemon and lime juice, avocado, bananas, and citrus zest. I loved this recipe because it got me thinking about “dessert” in a totally new way.
Now I will share a couple recipes from the book, which are both free of the Top 8 Allergens. Please note that you do not need a Vitamix to make the recipes in this book. While it may be the dream machine, I don’t have one, and these worked just fine. 🙂
I think of this powerful blend as “field to shield.” With the antioxidant weight of these ingredients, nothin’s gettin’ the better of you! You can enjoy this booster in summer with a little sweetener and omit the trio of orange zest, cinnamon, and ginger. But, these warming spices taste absolutely incredible with the berries, really pull the other flavors together, and elevate this smoothie from good to great. The açaí and maqui are optional but provide an invaluable boost, and I always include them. If you don’t add these superfoods or the spices, you may not need the dates. However you make it, this one’s got your back.
1/2 cup (120ml) coconut water
1/2 teaspoon probiotic powder (optional; see note, page 30)
1 packet (3.5 ounces/100g) frozen açaí pulp, or 2 tablespoons dried açaí powder
2 teaspoons maqui powder
2 cups (320g) mixed fresh or frozen berries (1/2 cup each of blueberries, blackberries, raspberries, and strawberries)
1/2 cup (85g) red seedless grapes
1 ripe pear, skin on, cored and diced
1/2 teaspoon minced ginger (optional)
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon finely grated
orange zest (optional)
1 cup (125g) ice cubes
1 chopped pitted date, soaked,
Throw everything into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Tweak the sweetness to taste.
watermelon gazpacho is the bomb!
The name says it all. Gazpacho rocks, and this concoction delivers a surprising taste explosion with every spoonful. A happy blend of sweet and spicy, the flavors in this chilled first course or main mellow nicely with time. In fact, the change in flavor is quite pronounced. This is particularly true of the onion. Like a fabulous sangria (see page 174), this soup is better the next day. But, it’s delicious a few hours after preparing, so don’t feel like you have to wait beyond the three-hour chill.
serves 8 as a starter, 6 as a main
4 cups (640g) roughly chopped seedless watermelon, plus 6 cups (960g) diced
2 cups (300g) diced tomato
1 cup (145g) peeled, seeded, and diced cucumber
1/2 cup (70g) diced red bell pepper
2 tablespoons diced red onion, plus more to taste
3 tablespoons finely chopped basil
3 tablespoons finely chopped mint
3 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon finely grated lime zest
2 teaspoons minced ginger
1/2 teaspoon minced green serrano chile, plus more to taste
1/2 tablespoon natural salt, plus more to taste
Pinch of freshly ground black pepper
Put the 4 cups of chopped watermelon into your blender and puree on high for 30 to 60 seconds, until liquefied. Pour into a serving bowl. Add the 6 cups of diced watermelon and all the remaining ingredients. Stir to combine well. Tweak flavors to taste (you may want more onion, lime juice, chile, or salt).
Cover and chill in the fridge for at least 3 hours, but preferably 12 to 24 hours to allow the flavors to fuse and the vibrant red color to develop. Before serving, tweak flavors again (if it’s too spicy, add some lime juice). Pass additional lime juice and salt at the table.
Recipes reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
Photo Credit: Photo taken by Anson Smart © 2014