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Gluten Free

Lemon Bundt Cake (GF, Vegan, Top 8 Free)

August 26, 2015 by [email protected]

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I’m normally not a citrus gal. If I’m going to have a dessert, it had better have chocolate in it…and hopefully in multiple places.

But, my son LOVES citrus, so I figured this would be a hit with him. I was pleasantly surprised to see I liked it to.  Like, I had several pieces, but, um…let’s move on.

*You’ll notice that she calls it a lemon poppy seed bundt cake in her book. Carter so far has been allergic to all seeds, so I just omitted this to be safe. If you can handle them, I’m sure it’d be a great addition.*

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Lemon Bundt Cake (GF, Vegan, Top 8 Free)
 
Save Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: Allergy Awesomeness
Recipe type: Dessert
Serves: 1 bundt cake
Ingredients
  • ¾ cup rice milk
  • ¼ cup freshly squeezed lemon juice (My lemon only produced about ⅛ cup lemon juice, so I had to supplement with bottled lemon juice from my fridge)
  • Zest of 1.5 lemons
  • 2 cups granulated sugar
  • 1 T Ener-G egg replacer mixed with ¼ cup vanilla rice milk (I find a whisk does this best)
  • 3 T canola oil
  • 2 t easpoons yellow food coloring (I used 3 drops of liquid food coloring)
  • 3 cups gluten-free flour
  • ¾ teaspoon xanthan gum
  • 4 t double-acting baking powder
  • ½ t salt
  • ¼ cup poppy seeds (optional, I omitted)
  • Lemon glaze:
  • 1.5 cup confectioners' sugar
  • 3-4 T freshly squeezed lemon juice
Instructions
  1. Preheat oven to 350. Grease a 10-in bundt pan--she recommends doing it with flour as well, but just canola spray was plenty for me.
  2. Combine rice milk, lemon juice, and lemon zest and set aside.
  3. In a stand mixer with the paddle attachment, cream the sugar and mixed egg replacer on medium speed. Beat until fluffy, about 2 minutes. Add the canola oil and food coloring, and mix until lemon colored, about 1 minute.
  4. In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.
  5. Add the dry ingredients to the wet, alternating with the rice milk mixture, mixing on low until smooth, about 1 minute. Fold in the poppy seeds.
  6. Pour batter into the bundt pan. Bake in the center of the oven for 35-45 minutes, or until lightly golden on top and the edges are a light golden brown and pulling away slightly from the pan. Remove from the oven, let cool in the pan for about 5 minutes, then invert onto a cooling rack to finish cooling. Let cool to room temperature before glazing. Let the glaze set before covering the cake. Store on the counter, not in the fridge or it will dry out. Let rest overnight to meld the flavors--if you can wait that long!
  7. For the glaze, combine the confectioners' sugar and lemon juice, adding 1 T of juice at a time, until the glaze is smooth and thin enough to drizzle.
3.5.3208

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Tweaked from Cybele Pascal’s The Allergen-Free Baker’s Handbook

Filed Under: Dessert Tagged With: Dairy Free, Egg Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

Oven Roasted Tomato Sauce over “Spaghetti” Noodles (GF, Top 8 Free, Vegan)

August 25, 2015 by [email protected]

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YUM. It’s not often I say that, since giving up so many of my favorite foods. Thanks to my son’s recent diagnosis, I’ve been salivating for some good pasta.

So, I was thrilled to find a homemade sauce that didn’t contain cream or cheese–which can be rare!

…

Read More

Filed Under: Dairy Free, Egg Free, Gluten Free, Main Dish, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

Italian White Bean, Spinach and Potato Stew (GF, Vegan, Top 8 Free)

May 6, 2015 by [email protected]

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I got this recipe from the Forks and Knives website, and adapted it as follows:

Italian White Bean, Spinach and Potato Stew

Ingredients:

1 tablespoon olive oil
1 cup diced red onion
3 cloves garlic or 1.5 teaspoons of diced garlic
Two 28 ounce cans diced tomatoes (salt free if you prefer)
1/2 teaspoon red pepper flakes
5 cups red-skinned potatoes cut into one inch squares
1.5 tablespoons dried oregano
1.5 tablespoons dried parsley
Half a bag of frozen spinach
One 15 ounce can Great Northern beans, (liquid and all)
salt and pepper according to taste

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Directions:

Place a large soup/stock pot over a medium high and pour some of the liquid from one of the cans of the diced tomatoes into the pot to cover the base of the pot and the olive oil. When the tomato liquid starts to bubble, add the onion and stir. Lower heat a little. Press garlic into the pot. Add red pepper flakes (to taste). Continue to cook and stir, lowering heat as the time passes, for a total of about 10 minutes or until onions are soft.

Add the rest of the first can of diced tomatoes and the entire second can into the pot. Bring heat up to medium-high again so that tomatoes begin to simmer. Place diced potatoes, oregano and parsley into the pot and stir. Cover pot, lower heat to low and simmer for 20 minutes. Place all of the spinach into the pot and cover the pot again. Let the spinach thaw.  Add Cannellini beans and stir. Taste and season with salt (or not). If potatoes are not as soft as you desire, continue to let simmer.  If your potatoes soak up too much liquid (I don’t like my stew too thick) then add a bit of water until you reach your desired consistency.

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Filed Under: Soups Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Wheat Free

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Recipe tweaker. Substitution queen. Dish washing hater. Little boy wrangler. Mom blogger. Allergy advocate.

Nothing on this blog should take the place of your physician. Please always follow your doctor's orders. If a specific brand is noted, please always re-check the labels to make sure it fits your dietary needs, as ingredients and manufacturing processes can change from the time of publishing.

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