Allergy Friendly Butterscotch Bars
Allergy-Friendly Butterscotch Bars
With a lack of allergy-friendly butterscotch chips on the market, I decided to create a homemade butterscotch base that would fulfill our sweet cravings. If you can use butter, feel free to substitute, but Earth Balance Buttery Spread makes darn good butterscotch for these moist and chewy bars. Please note that shortening isn’t a suitable replacement, since it doesn’t emulsify when heated.
Make these gluten-free, top 8 allergen-free, vegan bars of heaven for your end of summer picnics, or to send along to school for parties for a treat that will truly “wow” the whole class!
Makes 16 2-inch bars
Free of: gluten and all top allergens
2 cups packed light brown sugar
½ cup dairy-free, soy-free margarine / buttery spread
1 tbsp Ener-G egg replacer mixed with ¼ cup canned coconut milk (shaken to distribute coconut cream)
1 tsp vanilla extract
2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
2 tsp double-acting baking powder
½ tsp xanthan gum
¼ tsp salt
1 cup shredded unsweetened coconut
1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.
2. Preheat oven to 350° F. Grease an 8×8-inch pan.
3. Using an electric mixer on medium-high speed beat in egg replacer until creamy. Mix in vanilla.
4. In a separate bowl, whisk together the flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.
5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.
6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.
Allergy Friendly Butterscotch Bars © 2013 by Cybele Pascal
This recipe first appeared in the Holiday 2013 issue of Allergic Living Magazine
Allergy Friendly Creamy Macaroni Salad
Classic Creamy Macaroni Salad
Serves 4 to 6
Free of: gluten and all top allergens
Pasta salad may seem like a no-brainer, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.
8 oz gluten-free elbow macaroni pasta (I use Tinkyada brown rice with rice bran)
½ cup + 2 tbsp soy-free vegan mayonnaise (store-bought or my Rice Milk Mayonnaise)
1 large garlic clove, minced or crushed
1 tsp sugar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
2 tbsp gluten-free sweet relish
2 tbsp plain rice milk
½ cup minced celery
½ cup minced red bell pepper
2 tbsp minced yellow onion
Salt and freshly ground pepper, to taste
Curly parsley, for garnish
1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
2. Combine mayonnaise, garlic, sugar, vinegar, mustard and relish in a medium bowl. Whisk in rice milk until smooth.
3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
4. To let flavors meld, cover pasta tightly and chill in refrigerator 1 hour.
5. Adjust salt and pepper, to taste. Serve garnished with fresh parsley.
Classic Creamy Macaroni Salad © 2013 by Cybele Pascal
This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine
Fruit Kebabs with Allergy Friendly Creamy Strawberry Dip
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