Allergy Friendly Chocolate Cherry Cheesecake Squares

2

IMG_5911-2

Chocolate Cherry Cheesecake Squares

 

Rich, decadent and flavorful, this hybrid dessert takes dairy-free indulgence to a whole new level.  Thank you, Daiya, you’ve made the world a better place with your vegan dairy-free cheeses!

Makes 16 squares

Free From: gluten and all top allergens

 

Chocolate Layer Ingredients

½ cup + 4 tbsp dairy-free milk alternative (such as rice milk), divided

1½ tsp powdered egg replacer (such as Ener-G)

1¼ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1¼ cups sugar

½ cup + 2 tbsp cocoa powder

1¼ tsp baking soda

⅝ tsp double-acting baking powder

⅝ tsp salt

½ tsp xanthan gum

½ cup + 2 tbsp warm water

¼ cup + 1 tbsp canola oil

¾ tsp vanilla extract

 

Cherry Cheesecake Layer Ingredients

2 tbsp dairy-free milk alternative (such as rice milk)

1½ tsp powdered egg replacer (such as Ener-G)

4 oz dairy-free, soy-free plain cream cheese alternative (such as Daiya)

2 tbsp dairy-free soy-free vegetable shortening

2 tbsp + 2 tsp sugar

1 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

⅜ tsp vanilla extract

1¼ cups cherry pie filling

 

Chocolate Drizzle

¼ cup allergen-free semi-sweet chocolate chips

1 tsp dairy-free soy-free vegetable shortening

 

1. Preheat oven to 350° F. Line a 9-inch baking pan with foil, extending ends over sides of pan and lightly grease.

2. For chocolate layer, whisk together 2 tablespoons milk alternative and egg replacer in a small bowl, until frothy.

3. In bowl of a stand mixer fitted with paddle attachment, whisk together flour blend, sugar, cocoa powder, baking soda, baking powder, salt and xanthan gum.

4. Add remaining ½ cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium-low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

5. Transfer batter to foil-lined pan. Bake 25 minutes.

6. For cherry cheesecake layer, whisk together milk alternative and egg replacer in a small bowl, until frothy.

7. In bowl of a stand mixer fitted with paddle attachment, beat cream cheese alternative and shortening on medium speed until smooth. Mix in sugar and flour. Add egg replacer and vanilla and beat on medium speed until creamy and slightly fluffy.

8. When chocolate layer has baked 25 minutes, remove from oven and immediately spoon cheesecake mixture and cherry pie filling over top, alternating heaping tablespoons of each in a checkerboard pattern. Use a spoon to swirl together until marbled, leaving a little chocolate visible around edge of cake.

8. Bake 35 minutes, until chocolate layer starts to pull away from pan sides and filling edges are puffed and set. The center will still jiggle slightly.

9. Let cool completely on a wire rack. Transfer to refrigerator and chill at least 4 hours.

10. Grab edges of foil on both sides and lift cake out of pan. Cut into squares, wiping the knife blade clean after each cut. Transfer squares to individual cupcake liners.

11. For chocolate drizzle, place chocolate chips and shortening in a small microwave safe bowl and microwave on high 30 seconds. Vigorously stir. If not melted, microwave on high 30 seconds. Vigorously stir until smooth. Drizzle over squares and let stand 5 minutes. Serve immediately or store tightly covered in refrigerator up to 3 days or freeze up to 3 months.

 

 

Allergy-Friendly Chocolate Cherry Cheesecake Squares © 2014 by Cybele Pascal

This recipe first appeared in the Winter 2014 issue of Allergic Living Magazine

Hungarian Goulash with Buttery No Egg Noodles

0

unnamed 

Hungarian Goulash with Buttery No Egg Noodles  

Serves 4

Free of: gluten and all top allergens

 

Hungarian Goulash is a cool weather favorite, hailing from Eastern Europe. The key ingredient is sweet Hungarian paprika, which has a warm exotic flavor. This dish usually contains gluten, dairy and eggs, but there’s no need for any of that here.

 

2 pounds boneless beef chuck roast, cut into 2-inch chunks, generously seasoned with salt and pepper

6 tbsp superfine brown rice flour

3 tbsp canola oil, divided

2 cups thinly sliced yellow onion

2 tbsp Hungarian sweet paprika

2 tbsp finely minced garlic

2 cups low-sodium beef broth (look for allergen-free brands)

3 tbsp tomato paste

Big pinch salt

½ cup vegan plain yogurt (preferably “Greek” style So Delicious coconut milk yogurt)

1 tbsp red wine vinegar

1 tsp lemon juice

Salt and pepper, to taste

Buttery No Egg Noodles (recipe follows)

Chopped dill, for garnish

 

Dredge seasoned beef in flour, shaking off extra.

Heat 2 tbsp oil over medium-high heat in a large Dutch oven. Add half of the beef to the pan, and brown on all sides, about 4 to 6 minutes total. Transfer cooked beef to a plate. Add remaining 1 tbsp oil and repeat the process with remaining half of beef.

Add onion, paprika and garlic to the pan, and cook while stirring for 30 seconds. Add broth, and deglaze, scraping up browned bits from bottom of pan.

Add tomato paste, stir well, and add back beef and big pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook at a low simmer until meat is fork tender, about 2 to 2½ hours, stirring occasionally.

Remove from heat, stir in yogurt, vinegar and lemon juice, and season with salt and pepper to taste.

Serve over Buttery No Egg Noodles and garnish with dill.

 

Buttery No Egg Noodles

8 ounces gluten-free fusilli or spiral pasta

½ cup frozen peas

2 tbsp dairy-free, soy-free margarine (such as Earth Balance Soy-Free Buttery Spread)

1 tbsp chopped dill

Salt and freshly ground pepper

 

Cook noodles according to instruction on package. In last minute of cooking, add peas. Drain.

Toss cooked pasta and peas with margarine and dill, and season to taste with salt and pepper.

 

 

Hungarian Goulash with Buttery No Egg Noodles © 2013 by Cybele Pascal

This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine

 

Allergy Friendly Sugar n Spice Cookies

0

2013_AL_Winter0087-2

Sugar ‘n Spice Cookies

 

The warmth of cardamom and nutmeg escalates these classic delights from ordinary to extraordinary. Carry them through the seasons with a diverse set of cookie cutters, from gingerbread men to Valentine hearts.

 

Makes 36 3-inch cookies

Free From: gluten and all top allergens

 

2½ cups + 2 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend, plus additional for rolling

¾ tsp baking soda

¾ tsp ground cardamom

⅝ tsp xanthan gum

¼ tsp ground nutmeg

¼ tsp salt

1 cup granulated sugar

¾ cup dairy-free soy-free vegetable shortening

1½ tsp Ener-egg replacer mixed with 2 tbsp plain rice milk

1½ tsp vanilla extract

2 tbsp plain rice milk

 

Glaze (optional)

1 cup confectioners’ sugar, sifted

3 tbsp plain rice milk alternative

 

1. In a medium bowl, whisk together flour blend, baking soda, cardamom, xanthan gum, nutmeg and salt.

2. In bowl of a stand mixer fitted with paddle attachment, beat sugar and shortening on medium speed for 1 minute. Add egg replacer and vanilla extract and beat for 20 seconds. With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.

3. Lay out two sheets of wax paper. Divide the dough evenly between the two sheets and shape into two disks. Wrap each disk in wax paper and chill 2 hours in refrigerator; if chilled much longer the dough will become brittle.

4. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.

5. Dust your work surface and rolling pin with flour blend. Place one dough disk on work surface (leave other disk in the refrigerator) and dust with flour blend. Roll out dough to ¼-inch thickness, sprinkling on more flour blend as needed to avoid sticking. Cut dough into desired shapes with 3-inch cookie cutters. Transfer cut dough to baking sheets. Gather up remaining scraps, roll out and cut until all dough is used up. Repeat process with second disk of dough.

6. Bake cookies in center of oven for 10 minutes, or until lightly golden. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

7. For glaze, whisk together confectioners’ sugar and milk alternative in a small bowl until smooth. Use a pastry brush to paint cookies with glaze and dry, glaze side up, on wire rack for 1 hour.

 

 

 

Allergy-Friendly Sugar ‘n Spice Cookies © 2013 by Cybele Pascal

This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine