Allergy-Friendly, Gluten-Free Desserts

You’ll want to save room for these vegan sweet treats. They’re allergy-friendly and gluten-free too!

Apple Salad – Vegan and Allergy-Friendly

by Allergy Free Kitchens on October 26, 2013

Apple-Salad-Allergy-Free-Kitchens

Apples are a favorite snack in this household.  Honeycrisp, Pink Lady and Granny Smith are among our faves, so it’s no surprise our family’s favorite apple salad has them all.

This recipe is so easy to make and so yum! We serve it as a light dessert.  Others enjoy it as a side dish.  However it fits in your menu, we trust you won’t be disappointed.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Apple Salad Recipe – Vegan and Allergy-Friendly

2 Honeycrisp apples cored and cut in 1/4″ cubes

1 Granny Smith apple cored and cut in 1/4” cubes

1 Pink Lady apple cored and cut in 1/4” cubes

3/4 cup finely chopped celery

3/4  cup raisins

1/3 cup Vegenaise (soy free is available)

1 lemon cut in half

3 cups allergy-friendly mini-marshmallows (or more if you like a sweeter salad or prefer more cream)

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg (optional)

Juice one half of the lemon into a small mixing bowl.  Juice the other half of the lemon into a large mixing bowl.

To the smaller mixing bowl add the Vegenaise, cinnamon and nutmeg.  Whisk until smooth

To the larger bowl, add the apple cubes and stir to coat with the lemon juice to prevent browning.  Add the celery, raisins and marshmallows.  Stir to combine.

Pour the lemon juice/Vegenaise mixture over the apple mixture and stir until evenly coated.  Cover and refrigerate for at least one hour, stirring after 30 minutes.  Some prefer to refrigerate this apple salad over night to allow the marshmallows to break down into a sweet cream.

Stir before serving.  Enjoy!

This recipe serves 8.

 

 

 

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Chocolate Cupcakes – Vegan and Gluten-Free Decadence!

by Allergy Free Kitchens on September 5, 2013

Cupcake-Allergy-Free-KitchensIf you are looking for a fairly simple allergy-friendly chocolate cupcake recipe that yields wonderful flavor and a fluffy moist texture every time, I have a recipe for you.  I discovered it a couple years back in an issue of Living Without.  Since then, it has become the “go to” recipe in my kitchen when I need to whip up failsafe cupcakes stat.

Fair warning, this is the good ol’ fashion kind of cake complete with sugar and shortening, but it works.  One nibble of the billowy, chocolatey goodness and you’ll discover, it’s a keeper.

We did modify the recipe for our needs.  I’ve listed those modifications below under “How we make it.”

Here’s the original:  Chocolate Mocha Cake as seen in Living Without

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Enjoy!

How we make it (vegan and gluten free):

  • We follow the instructions for the egg-free version (applesauce & baking powder, egg replacer & water).
  • We use Bob’s Red Mill Gluten-Free All Purpose Flour.
  • We use Spectrum Organic Palm Shortening.
  • We bake the recipe as cupcakes – 22 minutes in a 350 degree preheated oven.
  • We almost always cut the recipe in half.  We’ve had consistent results that way.  It’s quite simple.  Halve all of the ingredient measurements and voila – same great results!
  • When we want chocolate fudge-like icing (as in the photo above), I make a simple chocolate ganache frosting (recipe below).  Our daughter decorated the cupcake in the photo above using Enjoy Life Mega Chunks and sprinkles.  She’s a natural.

Chocolate Ganache 

1 10 ounce bag of Enjoy Life Semi-Sweet Chocolate Chips

1/2 cup of canned lite coconut milk (or milk of choice)

1 teaspoon of pure vanilla extract

Heat the coconut milk until simmering.  Pour it over the chocolate chips.  Add the vanilla.  Whisk until smooth.  Cover and refrigerate the ganache until it sets up (three hours or overnight) and decorate as you wish.

Chill decorated cupcakes until ready to serve.  I do not recommend chilling them beyond a day. The refrigerator is not kind to gluten-free baked goods.

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