Cookbook Love

These allergy-friendly cookbooks have earned their keep in our kitchen.

Giveaway – Learning to Bake Allergen-Free by Colette Martin

by Allergy Free Kitchens on May 14, 2014

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Pumpkin Pie Muffins from Sweet Debbie’s Organic Treats

by Allergy Free Kitchens on October 29, 2013

Pumpkin-pie-muffins-Allergy-Free-Kitchens

Imagine my delight when Debbie Adler of Sweet Debbie’s Organic Cupcakes asked if I’d like to share with you her pumpkin pie muffin recipe from her new cookbook, Sweet Debbie’s Organic Treats:  Allergy Free & Vegan Recipes from the Famous Los Angeles Bakery.  Of course I said, “Yes!”   All of her recipes are allergy-free and vegan; just what the doctor ordered for many of us livin’ the free life.

I couldn’t wait to give the recipe a try and headed off to my local health food store to get some of the ingredients I didn’t have.  Despite being a novice in baking with stevia powder and coconut nectar, I’m pleased to say I nailed the recipe on the first attempt.  I’m not saying that to give myself a pat on the back.  It is a compliment to Debbie and the work she’s put into creating successful recipes with ingredients that are new to many of us.  Her recipe was straightforward and successful right out of the gate, but don’t just take my word for it.  The photos say it all.  The photo at the beginning of this post is one I took of the muffins I made.  The photo below is from her cookbook.

Pumpkin-Pie-Muffins-Debbie-Adler

So, without further ado, here’s your sneak peek into Debbie Adler’s new cookbook, available now on Amazon or Barnes and Noble.

Pumpkin Pie Muffins by Debbie Adler

Reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013.

Makes 12 standard-size muffins                                                                                                                                          

Must Have

Muffins

12 standard-size paper baking cups

2 cups all-purpose gluten-free flour

1 tablespoon pumpkin pie spice

2 teaspoons sodium-free baking powder

1 teaspoon baking soda

½ teaspoon guar gum

¼ teaspoon fine sea salt

¼ cup grapeseed oil

¼ cup coconut nectar

⅜ teaspoon stevia powder

1 cup canned pumpkin puree

¾ cup unsweetened plain rice milk

Topping

2 teaspoons cinnamon powder

Must Do

Preheat oven to 350°F.

Line a standard 12-cup muffin tin with paper baking cups.

Whisk together the flour, pumpkin pie spice, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.

Add the grapeseed oil, coconut nectar and stevia and stir to combine. Add the pumpkin puree and rice milk, and stir until the liquid is absorbed and the batter is smooth.

Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Dust the top of each with a sprinkling of cinnamon.

Bake the muffins for 16 to 18 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.

Transfer the muffin tin to a wire rack and let sit for about 10 minutes before removing the muffins to cool completely.

Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

 

Notes from Allergy Free Kitchens:

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.

 

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Allergy-Friendly Cookbook Love – Babycakes by Erin McKenna

by Allergy Free Kitchens on October 10, 2013

Babycakes_Allergy_Free_Kitchens

As a little tike, I remember my dad helping me with my spelling. “You always want more dessert,” he said.  “That’s why it has an extra ‘s’ in it.”  That little bit of wisdom has stuck with me all these years.

And who has cornered the market on fabulous and flavorful allergy-friendly desserts?  Erin McKenna of Babycakes NYC.  I received her beloved Babycakes cookbook as a birthday gift and it brought cookies back, baby!

Sure, I can’t use all the ingredients some of the recipes call for, but the success of the recipes that do work for me, makes that tiny little detail irrelevant.  I now hold in my possession a ca-razy chocolate chocolate chip cookie recipe that will knock the socks right off an elf.  And her gingersnap cookies – the flavor is off the hook.  I’m also a huge fan of her gingerbread as well as the apple cinnamon toastie.  Oh, who am I kidding.  I haven’t tried anything from her book that I haven’t liked!

For those who can’t use coconut oil, I’m going to let you in on a little secret.  I’ve successfully substituted canola oil in Erin’s recipes, when needed.  It takes a bit of trickery.  For example, if a recipe calls for 1 cup of coconut oil, I found substituting 2/3 cup of canola oil and adding an extra 1/4 cup of gluten free all purpose flour does the trick.  That is what I did for the cookies posted in the pic at the bottom of this post.  The texture and flavor do not disappoint.

If you’ve not encountered Erin’s lovely little book, you must.  Not only will it earn a coveted spot on your kitchen counter, you’ll find it equally entertaining.  The girl is hilarious.  The photos are amazing.  And you’ll love the fun, funky atmosphere of her New York shop.  Open a book and be transported to NYC.  Not a bad deal, huh!

If I haven’t convinced you to run out and buy your own copy of Babycakes, try some of Erin’s recipes yourself.  She’s posted a few on her blog http://babycakesnyc.tumblr.com/search/recipe.

Enjoy!

Chocolate-Chocolate-Chip-Cookie-Allergy-Free-Kitchens

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Pascal_Allergy_Free_Kitchens

If I had to say there was one cookbook that made me dance a jig in my kitchen, it would be The Whole Foods Allergy Cookbook by Cybele Pascal.  I had scoured the web in search of allergy-friendly recipes to recreate foods we were used to, but for whatever reason (maybe my lack of experience with cooking?), everything I tried either bombed or was “eh…ok.”

Frustrated because I had tripled my grocery budget purchasing alternative ingredients to prepare meals that were sub par, I headed off to the health food store to try and find a miracle product that would make cooking allergy free an easy task.  And there it was…The Whole Foods Allergy Cookbook by Cybele Pascal.  I glanced at it and tossed it in my cart.

When I got home I was disheartened to see many of the recipes called for oat flour or barley flour.  “How did I miss that?  I can’t use those,” I grumbled.  But I kept reading and found there were enough recipes without those ingredients to justify keeping it and decided to give it a shot.  I am so glad I did!

Cybele, if you ever stumble across this blog, many thanks.  How anyone can stand to let the vegan eggplant and portabella mushroom lasagna sit long enough to set up, I will never know.  I’ve eaten it more times straight out of the oven than I’d care to admit.  Your Simple Red Sauce is glorious.  Raf’s Cuban Beans and Rice are  delish.  Your Favorite Dressing is so yum and versatile.  And the list goes on.

I would encourage every allergy-free kitchen to check out Cybele’s cookbooks and follow her blog. Oh, and about the barley and oat flour, I substituted gluten-free all-purpose flour with pleasant results.  Just remember to add xanthan gum to baked goods (if it is not part of the blend).

Ciao!

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