Wednesday, January 11, 2012

Allergy Free Cookbook Fun

I've mentioned the Allergen Free Baker's Handbook which is a favorite.  But I'm now armed with 3 others that I'll be trying out in the upcoming months.  Here's my new lineup:

Fresh From Elizabeth's Kitchen-These recipes are gluten free but contain some information on substitutions for some recipes.
Free for All Cooking-These recipes are gluten free and offer dairy and egg free alternatives as well as other allergy-free substitutions that can be made.
Cooking for Isaiah-These recipes are all gluten and dairy free but many contain other big allergens.  I'll be making substitutions where I can and we'll see where that takes me.

Tuesday, January 10, 2012

Allergy Free Apple Crumble

I know I've mentioned one of my favorite cookbooks before but I'll mention it again.  I love The Allergen Free Baker's Handbook by Cybele Pascal.  My hubby bought it for my mother's day present, at my request, over a year ago and since that day we've slowly been able to bake some "normal" tasting goodies again.  The best part of the cookbook is that it is free from most of our allergens.  We have so many that it's such a feat to find any cookbook that comes even close to our list.  This one is the closest one I have found.  And nearly all the recipes I have tried have turned out wonderfully.  I highly recommend it!

However, sometimes a few of the recipes still have to be tweaked for my super allergy child.  So here is one that is based off one of the recipes in the book.

Apple Crumble

8 apples (I used Golden Delicious)
2 T lemon juice
1/2 cup pure maple syrup
3/4 tsp ground cinnamon, divided
2 T cornstarch
1 cup gluten free flour mix
1/4 tsp xanthan gum
1 cup crushed corn flakes (I recommend a food processor for this)  Oats or quinoa would work well too. 
3/4 cup brown sugar
3/4 cup vegetable shortening (I use Spectrum brand) or Earth Balance Soy Free

Preheat the oven to 350 and grease a 9x9 square baking dish.
Peel and core the apples and cut into bite sized pieces.  Put apples in a large bowl and toss with lemon juice and syrup.  Sprinkle in 1/2 tsp cinnamon and the cornstarch and stir gently.  Pour into baking dish.
Combing the flour mix, xanthan gum, cornflakes, 1/4 tsp cinnamon, and brown sugar.
Melt the shortening and drizzle into the flour mixture.  Stir gently to combine just until it forms a coarse meal.  Spread the topping over the fruit.
Bake for 35 minutes or until fruit is bubbling and topping is browned.

And don't forget to add some vanilla hemp ice cream on top!

Monday, January 9, 2012

Christmas Break

Well, I took a blissful blog break over Christmas and am just starting to get back into our routine.  I hope to try to get back to posting again.  Over Christmas we did try a few new recipes so I'll be putting those up here too. 
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