Allergy Free Pumpkin Pie Popsicles

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Allergy-Free Pumpkin Pie Popsicles

(Pumpkin Piesicles)

Makes 8

This recipe was inspired by one I saw on TAKEAMEGABITE.com, which was inspired by one on OMFGSOGOOD.com.  I was smitten by the concept of a no-bake Thanksgiving treat, with all the rich flavors of pie, but a lighter hit on the tummy, post feast.  I tried the recipe as written and found it much too sweet for my taste.  I’ve cut the sugar in half, and made them allergy-free, vegan, and gluten-free by using my allergy-friendly Cybele’s Free-to-Eat Oatmeal Raisin Cookies, and swapping light coconut milk for the cream (also bumping up the proportions by an extra half a cup so you get a truly creamy piesicle).  The only problem? These pops won’t make it anywhere near Thanksgiving. I already ate 2 today!

 

1/2 cup light brown sugar

1/2 cup water

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

pinch of ground nutmeg

pinch of ground cloves

1 tablespoon maple syrup

1 (15 ounce) can pumpkin puree

3/4 cup canned light coconut milk

pinch of salt

6 Cybele’s Free-to-Eat Oatmeal Raisin Cookies, crumbled (1 scant cup), or 1 scant cup of allergy-free granola

 

1. Combine first 7 ingredients in a medium sauce pan over medium heat. Cook, stirring, about 3 minutes until the sugar is completely dissolved. Add the pumpkin puree and warm through, stirring until completely combined.  Remove from heat, and stir in the coconut milk and pinch of salt. Once completely combined, stir in the cookie bits.

2. Use a ladle to spoon into popsicle molds.

3. Freeze overnight or at least 6 hours.

Allergy-Free Pumpkin Pie Popsicles
© 2013 by Cybele Pascal

Allergy Free Halloween Cupcakes

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Still looking for a safe treat for your Halloween party? These Top 8 Allergen-Free Gluten-Free Cupcakes are easy to whip up, and so very festive. Top them with your favorite Halloween party favor (such as a plastic spider or bat ring), and you’ve got a perfect Halloween party treat.

Halloween Velvet BooCakes

Free of the top 8 Allergens, Gluten-Free, and Vegan, but full of flavor and fun.

1¼ cups + 2 tablespoons my Basic Gluten-Free Flour Mix  or Authentic Foods GF Classical Blend
2 tablespoons unsweetened cocoa powder
¼ + 1/8th teaspoon xanthan gum
¾ teaspoon double-acting baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup rice milk
¾ teaspoon cider vinegar
¼ cup + 2 tablespoons dairy-free, soy-free
vegetable shortening
¾ cup granulated sugar
2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons
rice milk
½ teaspoon pure vanilla extract
1 tablespoon natural red food coloring
1 recipe Velvet Frosting (recipe follows)
– Natural orange food coloring

1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.

2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with 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). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.

3. Combine the rice milk and cider vinegar. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.

5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.

6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.

7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.

8. Once the cupcakes have cooled completely, frost with Velvet Frosting. Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.


Velvet Frosting

ENOUGH TO FROST 12 CUPCAKES

½ cup dairy-free, soy-free vegetable shortening (like Spectrum)
– Pinch of salt
1½ cups confectioners’ sugar
1½ tablespoons rice milk
1½ teaspoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract

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

2. Add the confectioners’ sugar in three batches, beating after each addition.

3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.

4. Add a few drops of natural orange food coloring to the frosting until desired shade has been reached. Frost cupcakes and decorate with Halloween party favor.

 

How to make a Porcupine Watermelon

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Dear Readers, are you looking for the perfect allergy-frirendly picnic or potluck dish? Look no further than the Porcupine Watermelon. This baby is as fun to make as it is to eat.  Read on for step by step instructions to creating the cutest food art I’ve ever carved up.  Enter, the Porcupine Watermelon!

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1. Using an 8″ or 9″ chef’s knife, cut the watermelon into a baby rocker shape. Remove the top, and refrigerate to keep cool. Use the knife to cut around the edges of the watermelon flesh, and use a large spoon to scoop out the insides. Put in a large bowl, pour off extra watermelon juice and refrigerate.

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2. Use a small paring knife (I know it looks big in this pic, but it’s just the angle!), to cut the top of the head into a jagged edge by cutting out little wedges.

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3. Use toothpicks to adhere two blueberries for eyes, by skewering them through from the inside of the melon. Remove the top half of the melon that you cut off in step one, with rind still in tact, from the fridge. Use the small paring knife to cut out a triangle for a nose. Leave some pink along the bottom, but trim it down. Cut the tip off so it’s flat so you can adhere the blueberry for the tip of the nose. Break a toothpick in half, and skewer the flat tip of the nose. Attach the blueberry. Then attach the nose, by sticking at least three toothpicks through the rind from the inside through the nose. Line it up on the little brown spot in the center of the melon.

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4. Nose and eyes attached. Next onto the ears.

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5. To attach the ears use three toothpicks, skewering through from the back of the rind. Push the top one out farthest, so the ear is perky at the top.

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6. Here’s a profile shot.

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7. Fill with cubes of watermelon, and then insert a couple of toothpicks into each cube. I added a lot more after this pic was taken as I realized it didn’t look spiky enough.

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8. Add the feet. be sure the bottoms have been trimmed flat so the lay flat.

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9. Porcupine Watermelon! Serve with extra toothpicks on the side and keep adding them to the cubes as your guests eat down through the layers. Keep back-up watermelon cubes in the fridge to refill. Be sure to pour off watermelon juices of backup cubes or they’ll get boggy and soggy. Enjoy! And share!