Ever wonder how to make your own allergy-free fudge? The following recipe is super easy and fun to make with your kids. †Watch the video and read on for the recipe. Enjoy!
ALLERGY FREE FUDGE
Makes 16 Servings
Easy, allergy-free, and vegan. The perfect sweet for school parties, or an any-old-time treat.
A couple weeks ago, SunButter sent me their new product,†SunButter Natural No-Stir Creamy. †Okay, that was the full disclosure part of this post. †I received these goods for free! †But I am no stranger to SunButter, I’ve been using it for almost 10 years, ever since my son Lennon was diagnosed with multiple food allergies in January 2002. We LOVE SunButter in my house.
Yes, this cake is allergy-free. Really. But nobody would ever know it. I created this recipe for my son Monte, whose birthday is February 6th. He was supposed to be born on Valentines Day, and was almost named Monte Valentine. However, he came 8 days early, and was named Monte Lovell (which means “little beloved”), which he finds equally embarrassing. Monte loves Red Velvet Cake, fittingly, so this cake is a tribute to him. My little beloved.
I encourage you to bake this cake. What better way to celebrate Valentines Day this year, than with an Allergen-Free, Gluten-Free, Vegan Red Velvet Cake that can be eaten by all your favorite sweethearts? I promise, it’s to-die-for. Eat it and weep.
First order of business, to see the winner of the Free For All Cooking cookbook giveaway, please see the video drawing here:¬†Free For All Cooking Giveaway.¬†Thank you all for your participation and enthusiasm! Congrats to the winner!
Now, on to the food! Is your kid a dunker or a dipper? Do veggies need to be disguised as the vehicle by which the dip or dressing is transported to the mouth? Then this Allergy-Free Gluten-Free Ranch Dressing is the perfect ruse for you!
(Gluten-Free, Dairy-Free, Egg-Free)
It’s cold out, even by Los Angeles standards. So I’ve been thinking a lot about soup. This week, I was drawn by the lure of “mock” cheddar. That’s right ¬†Mock Cheddar. ¬†If you haven’t already heard, there’s a new kid in town, by the name of Daiya, and it’s changing the face of dairy-free living.
Daiya is a new dairy-free, vegan, soy-free cheese product that has revolutionized the way I think about pizza, pasta, and in this case, cheese soup. Daiya’s greatest strength is that it melts, just like normal cheese, which up till now has been virtually impossible with vegan cheeses. I chose to whip up an Allergen-Free Broccoli Cheddar Soup, to see how this new product would perform when it was required to not only melt, but to disappear into the soup completely. Suffice it to say, it rose to the challenge, and then some.
Blueberry Boy Bait
Makes 8 servings (gluten, wheat, dairy, egg, soy, peanut, tree nut, and sesame free)
This moist, buttery coffee cake with its crisp, cinnamon-sugar topping is based on an old-fashioned recipe from the 1950s, called Blueberry Boy Bait, a coffee cake named for the effect it had on teenage boys. My boys aren’t teens yet, but this bait works for them. They’ll gobble it up in one daywith not a crumb left over.
- 2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
- 1/2 teaspoon xanthan gum
- 1 tablespoon double-acting baking powder
- 1 teaspoon salt
- 3/4 cup dairy-free, soy-free vegetable shortening
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
- 3/4 cup rice milk
- 1 cup fresh or frozen blueberries tossed with 1 tablespoon Basic Gluten-Free Flour Mix
- 1/4 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon
- Preheat the oven to 350¬įF. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free lour mix, tapping out any extra.
- Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, and granulated sugar. Mix on medium-high speed for 2 minutes, or until fluffy.
- Add the egg replacer and mix for about 20 seconds.
- Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.
- Add half of the rice milk, mixing for 20 seconds.
- Beat in half of the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
- Add half of the batter to the pan, using a frosting spatula to spread the batter evenly across the bottom of the pan. Sprinkle with half of the blueberries. Top with the remaining batter, spreading it as evenly as possible across the blueberries. Top with the remaining blueberries, then sprinkle with the cinnamon-sugar mixture.
- Bake in the center of the oven for 1 hour, until the cinnamon-sugar mixture has begun to caramelize and the top is golden. Let cool in the pan for 30 minutes before turning out onto a serving platter (or just cut into pieces and serve out of the pan). Serve warm or at room temperature. This cake is even better on day two!
Tip: If using frozen blueberries, keep frozen until the last minute, or they’ll turn your batter blue-green.
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.
Gluten-Free, Allergy-Free Old-Fashioned Gingersnaps
(Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Vegan)
Makes 24 1.5-inch Cookies
It’s cookie season (my favorite)! And if your house is anything like my house, then you’re thinking about what you can bake up that’s safe for everyone, regardless of his or her dietary restrictions. This recipe harkens back to your grandmother’s cookies. These old-fashioned treats are richly flavored with molasses, spices, and bitter orange marmalade. In fact, they were inspired by my own Grandmother Catherene’s love of all things ginger.
- 1/4 cup dairy-free, soy-free vegetable shortening
- 1/4 cup granulated sugar, plus 2 tablespoons for rolling cookies
- 2 tablespoons light brown sugar
- 2 tablespoons molasses
- 2 tablespoons bitter orange marmalade
- 1/2 teaspoon pure vanilla extract
- 1 cup my Basic Gluten-Free Flour Mix (see recipe below), or Authentic Foods GF Classical Blend
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/8th teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350¬įF. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and 1/4 cup granulated sugar, mixing on medium speed until smooth and fluffy, about 1 minute. Add the brown sugar, molasses, orange marmalade and vanilla extract. Mix thoroughly for about 2 minutes.
- In a separate bowl, whisk together the flour blend, xanthan gum, baking soda, cream of tartar, salt, ginger, cinnamon and nutmeg.
- Add flour mixture to shortening mixture and beat on low speed to combine, scraping down sides of bowl as necessary.
- Using your hands, roll teaspoon-size pieces of dough into balls.
- Pour the remaining 2 tablespoons sugar into a shallow bowl or plate. Roll the balls in the sugar and place on the parchment paper.
- Bake cookies in the center of the oven for 12 to 14 minutes, until puffed into perfect little domes and just starting to crack.
- Let cool about 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.
Each cookie contains 66 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 47mg sodium, 12g carbohydrate, 0g fiber, 0g protein.
Gluten-Free, Allergy-Friendly Old-Fashioned Gingersnaps ¬©¬†2009 by Cybele Pascal
This recipe was first published in the December/January 2009 issue of Living Without magazine.
Cybele’s Basic Gluten-Free Flour MIx
MAKES 6 CUPS
4 cups superfine brown rice flour**
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour/starch
Measure out flour by spooning into a dry measuring cup, then leveling off with a straightedge. Combine all ingredients. Store in the refrigerator until ready to use.
**Tip: Superfine brown rice flour is available from Authentic Foods (authenticfoods.com). To make your own, process brown rice flour in a clean coffee grinder.
Thanksgiving Leftovers: How to recycle your holiday feast into an allergen-free, gluten-free one pot meal!
The term, waste not, want not has never held more weight than it does in these tough times. So after that huge Thanksgiving meal, rework those holiday leftovers into day-after-delicacies. The following dish is simple to make (who really feels like cooking after all that holiday prep?), uses up leftover ingredients, and calls for staples that most of us have on hand (because who feels like shopping, either?).
Allergy-Friendly¬†Turkey Pot Pie with Mashed Potatoes
Makes 6 servings
Comfort food at its best: part potpie, part shepherd’s pie, and chock-full of leftovers. This one pot meal uses up turkey, gravy, and the thanksgiving sides; pearl onions, peas, corn, cooked carrots, and mashed potatoes. It also keeps well for several days, and can be reheated on demand. This can be made dairy-free, gluten-free, and allergen-free, by following the optional tips below. Additionally, if you don’t have an oven safe-casserole, you may bake this in a deep-dish pie dish or baking dish.
- 1/4 cup olive oil
- 1/2 cup pearl onions (or 1/2 cup onion, diced)
- 2 stalks celery, chopped
- 1/2 cup carrots, sliced or chopped (cooked or raw)
- 1/4 cup brown rice flour
- 1 cup turkey gravy (Imagine makes dairy-free, gluten-free turkey gravy) or my Allergy-friendly (Gluten-free) “Creamy” Gravy
- 1 cup rice milk
- salt and pepper
- 1 Tablespoon plus 1/2 teaspoon freshly squeezed lemon juice
- 3 cups roast turkey, diced into bite-sized pieces
- 1/2 cup corn (cooked, frozen, canned, or fresh)
- 1/2 cup peas
- 1/4 cup parsley, chopped
- 3 cups mashed potatoes
1. Preheat oven to 400¬įF.
2, Heat 1 Tablespoon of the olive oil in a large saut√© pan over medium-high heat. Add onions, celery, and carrots, and cook, stirring often, until just tender, 3-4 minutes. (If you are using cooked carrots, add them in the last minute of cooking time). Remove from heat and set aside.
3. In a medium oven-safe casserole, (3¬†1/2-5 quarts) heat the remaining 3 Tablespoons of olive oil over medium-high heat. Add brown rice flour, and cook, stirring, about 2 minutes until lightly golden. Add gravy and rice milk, and cook stirring, until it thickens up into a nice smooth cream sauce, 3-4 minutes. Remove from heat, add salt and pepper to taste, and stir in 1/2 teaspoon of the lemon juice.
4. Add turkey, onion/celery/carrot mixture, corn, and peas to the “cream” sauce. Stir to coat. Add remaining Tablespoon of lemon juice, a little more salt and pepper, and parsley. Stir well to combine.
5. Spread mashed potatoes evenly over filling.
6. Bake in center of oven 30-40 minutes until potatoes are browned a bit on top, and filling is bubbling up around the edges.
Allergy-Friendly Turkey Pot Pie with Mashed Potatoes
¬©¬†2009 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 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.
I’m part Swiss. Did I ever mention that? In fact, I’m a Swiss Citizen (dual). †Yup, that’s right, just call me “Heidi”. What do Swiss people like more than anything? †Well more than anything other than a good watch, and neutral politics? And perhaps a good army knife? †HOT CHOCOLATE. †That’s right. †Thick, complex, rich, and so chocolaty that it’s almost like it’s just a melted cup of chocolate.
But it’s not easy to replicate this type of hot chocolate with most of the cocoa †powders you find at the store. †Imagine how delighted I was when Vermont Nut Free Chocolate sent me a care package! Not only are all their chocolate products manufactured in a dedicated nut-free facility, this cocoa powder rivals Valrhona. †Dark, robust, with a full spectrum of flavor. †It made the best hot cocoa I’ve tasted, since, well, since sitting on the hill in Lausanne, drinking a hot chocolaty bowl of heaven with my mother 10 years ago. †Thanks, Vermont Nut Free! †You just rocked my world! †Oh yeah, and my kids were pretty thrilled too. (They added the marshmallows. I’m a purist, when it comes to anything chocolate).
Allergy-Friendly Hot Chocolate
- 2 cups dairy-free milk of choice
- 2 heaping Tablespoons Vermont Nut Free Cocoa Powder
- 2 heaping Tablespoons evaporated cane juice or granulated sugar (try Wholesome Sweeteners)
1. Combine 2 †cups dairy-free milk, cocoa powder, and sugar in a saucepan over medium heat. Whisk well, † until slightly frothy. Keep just below a boil, bring to a “scald”. †Remove from heat.
This pudding was such a hit with my kids that my older son tried stealing his brother’s portion after he finished his own. You might want to double the recipe if you have more than one child.
- 2 3/4 cups rice milk
- 2 Tablespoons Vermont Nut Free †Cocoa Powder
- 1/2 cup†Enjoy Life Semi-Sweet Chocolate Chips (Vermont Nut Free also makes yummy chocolate chips, which are nut-free, but please note they contain soy lecithin)
- 1/4 cup + 2 Tablespoons cornstarch (or tapioca starch, or arrowroot starch, or potato starch)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon cognac, or brandy, or rum (optional)
- Fresh raspberries, optional
1. Combine 2 1/2 cups rice milk, cocoa powder, and chocolate chips†in a saucepan over medium heat. Whisk well, † heating until the chocolate chips are completely melted and combined with the rice milk. Keep just below a boil, to “scald” rice milk. Remove from heat.
2. In a bowl, combine cornstarch, sugar, and salt. Whisk well.
3. Add remaining 1/4 cup rice milk to cornstarch mixture, stirring until smooth.
4. Add to rice milk/chocolate mixture, stirring with a whisk. Continue whisking until pudding thickens to the consistency that it coats the back of a metal spoon.
5. Remove from heat. Stir in vanilla extract (and cognac).
6. Divide evenly among 4 ramekins or custard cups. Chill. Serve as is or topped with fresh raspberries.
Vegan (soy-free!) Chocolate Pudding
© 2010 by Cybele Pascal