I’m a mother. You probably already know that if you are reading this post. I am the mother of two wonderful boys, Lennon and Monte. And my primary identity is as a mother. First and foremost, that’s what I am.
But on Mother’s Day, I don’t think about myself, and my motherhood. I think about my mother, Susanna. I think of myself as the child, and my mother is the object of celebration.
My mother is turning 70 this year, the day after Mother’s Day. She is coming to visit me. I’m very happy to be able to share both Mother’s Day and her big birthday with her this year. Usually, she’s back East, and I’m here in LA. My mind is already turning, with “What are we going to eat, to celebrate?” I think I will make her a Key Lime pie. I don’t do this very often, because as they say, juicing Key Limes is like milking a mouse. But for my mother, I’ll bust out the old glass juicer, and squeeze those little key limes dry.
What will you be making for Mother’s Day this year? Calling all Allergy-Friendly and/or Gluten-Free Mother’s Day treats!
Thank you for contributing to the last two weeks of Allergy-Friendly Friday! SOMETHING A LITTLE SAD HAS BEEN HAPPENING, THOUGH. A LOT OF YOU, WHO HAVE GORGEOUS RECIPES THAT I’D LIKE TO BE ABLE TO FEATURE, AREN’T LINKING BACK. YOU MUST LINK BACK TO THIS SITE TO BE FEATURED. IT’S A SHARING PARTY
Here are the recipe highlights from the last roundup. Remember, the featured recipes are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday Badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.
- Zucchini Pizza Appetizers from Allergy-Free Vintage Cookery
- Meat Cake from A Life Unprocessed
- Easy Cauliflower Crust Pizza from Sandi’s Allergy Free Recipes
Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.
- Please link back to this post so your readers can find all the recipes. This is a sharing page.
- Link to your recipe, not to your homepage.
- Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
- When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (firstname.lastname@example.org) (more…)
vote by clicking here and clicking the “vote” button
A couple of updates. Carl the turtle still doesn’t swim. And I’m 99.9% sure Carl is a girl. My son Lennon’s nose is healing. It’s amazing how fast the little ones bodies mend! My cookies are rolling along and I’m keeping fingers crossed they’ll be in stores by the summer. It takes as long as it takes, right? I hope you all are enjoying the spring! I know the spring flowers are bringing me so much joy. Oh yeah, one more thing, Obama’s helicopter flew over our house last night on the way to George Clooney’s for a big fundraiser dinner. That was very exciting, for some reason that I can’t quite put my finger on. It’s not like a saw him or anything, but somehow the presence of the president’s helicopter roaring right over our little house made me feel like a child in wonder.
Thanks again for sharing your recipe links here. It was nice to see some new faces in the roundup! Some highlights from last week’s Allergy-Friendly Friday were:
- Vegan Salty Oat Cranberry Chocolate Chip Cookies from Nom Yum and Free
- Raw Berry Crumble from Sweet & Healthy Living
- Vegan Morning Glory Muffins (recipe from AFBH — wow, thanks for the lovely props and post — your pics are gorgeous!) from Homespun with Love
- Easy Handmade Mother’s Day Gifts Galore from The Better Mom (more…)
Mother’s Day falls on May 13th this year, which also happens to be my mother’s birthday. So I thought it only fitting to post this recipe for my mother, Susanna, for Mother’s Day, and her birthday (goes along with this two week virtual birthday party I’m throwing here on my site).
Here is a picture of my mother, me, my brothers Dylan and Jude, and my cousin Ila (mother of the little blond girl you see eating cupcakes in the sidebar to your right). I’m the one in the strawberry hat, obviously.
Strawberries hold a very dear place in our family. My grandmother Catherene had a strawberry patch. Really, more of a strawberry field. We all lived together; grandparents and sometimes cousin, and I have very fond memories of picking strawberries with my family, to concoct into an endless array of delicious creations. The strawberry patch was a magical place, where I’d sit for hours, picking, and of course eating one berry for every one that made it whole into the basket. Our strawberry patch was like something out of a Beatrix Potter book, complete with bunnies hiding under the large awning of the rhubarb plants that surrounded the field. We made strawberry rhubarb pie, strawberry ice cream (see birthday recipes), strawberry compote, strawberry jam, strawberries with mint, Marsala, lime, and honey, strawberry shortcake, strawberry pancakes, and I remember many an afternoon, sitting with my mother on the screen porch, paring strawberries to eat sprinkled with just a little sugar. We ate strawberries in a myriad of ways — but I don’t think we ever made strawberry cake or cupcakes. I can’t imagine why not. Strawberry cupcakes are to-die-for. The fresh strawberry puree in the frosting takes buttercream to a whole new level. This frosting, strait from the berry patch is bursting with sweet berry flavor. So mom, these Allergy-Free Strawberry Cupcakes are for you. I’ve found a new way to feature our favorite family fruit. And I’ve made them safe for as many people as possible. Because I think just about everybody loves a strawberry.
With strawberry season in full swing, local farmer’s markets are overflowing with these sweet little beauties. Take advantage of their cheaper price tag, and bake strawberries into all your favorite treats. Brimming with vitamin C and fiber, strawberries make these lovely cupcakes almost a health food! So pretty in pink, these gems are great for Mother’s Day, birthdays, class parties, or an afternoon tea. And don’t forget your Memorial Day barbecue, they are perfect for that too. Don’t they look like they must be bad for you? Nope, 100% natural, gluten-free, vegan, and free of all top food allergens. Now, that’s a berry special treat.
Allergy-Free Strawberry Cupcakes
(Gluten-free, Vegan, Nut-free)
Makes 12 cupcakes
1 cup fresh strawberries, sliced
1/4 cup rice milk
1 teaspoon lemon juice
1 1/2 teaspoons pure vanilla extract
1 1/2 cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
1/2 teaspoon xanthan gum
3/4 teaspoon double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup + 2 Tablespoons Spectrum Organic Vegetable Shortening
1 cup granulated sugar
2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk
1 recipe Allergy-Free Strawberry Frosting (recipe follows)
12 small strawberries
1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.
2. Puree strawberries in blender, until reduced to 1/2 cup liquid. Add a few more strawberries if necessary.
3. Combine 1/2 cup strawberry puree with 1/4 cup rice milk, lemon juice, and vanilla extract. Set aside.
4. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or 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). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.
6. Add egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.
7. Using a sifter, sift in the flour mixture in three batches, alternating with strawberry mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about 1/4 cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.
8. Bake in the center of the oven 20 minutes until a skewer or toothpick inserted into the center of a cupcake comes out clean, and cupcakes are a lovely berry color. The cupcakes won’t be pink, they bake up more berry blue. (The frosting is pink!)
9. Remove from oven and transfer cupcakes to a cooling rack to let cool completely before frosting. Either pipe frosting or use a frosting spatula to spread it. Top each cupcake with a strawberry.
Allergy-Free Strawberry Frosting
Makes enough for 12 Cupcakes
1/2 cup fresh strawberries, sliced
1 cup Spectrum Organic Vegetable Shortening
pinch of salt
3 1/2 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract
1. Puree strawberries in blender. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2 minutes.
3. Add confectioners sugar in three batches, beating after each addition. Add 3 Tablespoons of the strawberry puree, and vanilla extract and beat until smooth and fluffy, about 3 minutes.
Allergy-Free Strawberry Cupcakes ©2011 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 at Amazon.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.