Happy Birthday!

My son, Jacob, recently turned 2. Though I usually have only made sugar-free honey cakes in the past (wheat, dairy, and egg-free for my husband), I decided to do something different this year. I decided to make two cakes: one with milk, butter, eggs, white flour, and sugar, and one with buckwheat (gluten-free), coconut milk, coconut, no eggs, only 1/3 c. sugar, and maple syrup. We were having a birthday party, and some kids couldn't have eggs, others needed gluten-free, all were allergic to nuts, some allergic to dairy. I wanted everyone to feel included and have a good time.

I put a lot of thought into the cakes...what would kids like eat? should I use food coloring? should I use sugar (cane sugar/powdered sugar)? should I use a cake mix? After seeing the price on "natural" food coloring at WF, and deciding that it would be too much work to make mine myself (like out of beets), I decided to just have two white cakes. I figured a little sugar would be fine for the occasion, and the cakes with honey did turn out to be a bit runny/squishy. Dear old grandma always used to use a cake mix, but for fear there would be soy or some other strange ingredient in there, I figured I'd just use a cake recipe from my Better Crocker cookbook.

I was happy that the cakes looked basically the same (except when you cut into them of course, the buckwheat one looked more like chocolate).

Here are the recipes:
Starlight Yellow Cake (from "Betty Crocker's New Cookbook")
2 1/4 c. all purpose flour
1 1/2 c. sugar (I used a minimally processed sugar)
1/2 c. shortening (I used Spectrum)
1 1/4 c. milk
3 1/2 t. baking powder (aluminum free - another reason to not use a mix)
1 t. salt
1 t. vanilla (I used alcohol-free from Trader Joe's)
3 large eggs

(1) Heat oven to 350 degrees. Grease & lightly flour bottoms of two round pans.
(2) Beat all ingredients together on low for 30 seconds, then high 3 minutes. Pour into pans.
(3) Bake about 30-35 minutes, cool on wire racks completely before frosting.

Buttercream Frosting:
3 c. powdered sugar
1/3 c. stick butter, softened
1 1/2 t. vanilla
1-2 T. milk

(1) Beat with electric mixer until smooth, adding one T. milk then more if you need to.

Allergy-Free Buckwheat Cake
2 c. buckwheat flour
1 c. sorghum flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. xanthan gum *secret ingredient*

(1) Preheat oven to 350 degrees. Prepare two round cake pans as follows: cut a piece of wax paper in a circle to fit in the bottom of the pan. Grease the pan with shortening (vegetable, no soy), and place the wax paper down, and grease again over the paper. Mix the above together in a large mixing bowl.

1/2 c. safflower oil
2 c. coconut milk
2/3 c. sugar
2/3 c. maple syrup
2 t. vanilla

(2) Mix the liquid ingredients together with a wire whisk.
(3) Add the liquid ingredients to dry, whisking until smooth.
(4) Fold in 2 c. unsweetened shredded coconut.
(5) Bake at 350 for about 30-35 minutes until the toothpick comes out clean and you see the sides of the cake pulling away from the pan a little. Cool completely.

Coconut Frosting (from "Vegan with a Vengeance"):
1/2 c. vegetable shortening (Spectrum)
1/2 c. coconut milk (maybe a little less)
2 t. vanilla
4 c. confectioner's sugar
1 c. unsweetened coconut

(1) Beat all but the coconut together, adding the milk a little at a time. Fold in the coconut at the end.

Crepes w/ "no-nut-ella"

My kids slept in late today (8 a.m.), so I did too. Maybe it was finally "sleeping-in" for the first time in years or a lazy summer Saturday, but somehow I was in the mood for crepes. I made the "regular" ones - with white flour, butter, milk & eggs, but started to feel a twinge of guilt when I saw my husband looking woefully into his bowl of almond milk & Joe's O's. So I thought I'd try to make some he could eat.

Here's my adapted recipe. He says they turned out great. They do, however, contain egg yolks (I haven't experimented with egg replacer in them, but I assume they wouldn't be as bendable and crepe-like). Though sensitive to eggs, most of the proteins are found in the whites, so he has been able to eat the yolks. This is similar to ghee, where most of the dairy proteins have been stripped from the butter and the leftover ghee is mostly fat. I could have used melted ghee in place of the safflower oil below.

Allergy Crepes (makes enough for 1 or possibly 2 servings):
3/4 c. oat flour
2 t. sugar (I used pure cane, minimally processed)
1/4 t. salt
1/4 t. baking powder
1 c. coconut milk
1 T. safflower oil
2 egg yolks
1/4 t. vanilla

Mix the dry ingredients and mix the wet ingredients separately, then mix them together with a whisk until smooth. Pour 1/4 c. batter onto a hot crepe pan (I just continued after I made my regular crepes, so it was hot and was very seasoned since I was cooking with butter. If you are starting from scratch, try heating some high-heat safflower or sunflower oil on about medium-high until hot...do the water test). Instead of swirling the batter around in the pan, I just let my crepes be a little thicker. You can experiment and see what you like best.

"No - nut - ella" spread:
I love nutella. But it has both hazelnuts (bad for kids with nut allergies) and dry milk in it. Here's my version.

1/4 c. pumpkin seeds (pepitas)
1 T. cocoa powder (or carob)
2 T. Better Than Milk Rice Powder, vanilla flavor
1 T. safflower oil
1 T. brown rice syrup
3 T. rice milk

Combine all ingredients in a food processor on high speed (this is the "crunchy" version). If you wanted it smoother, grind your pumpkin seeds into "butter" with a juicer.

Spread on crepes and enjoy. Or use fruit-only jam and fresh fruit - I had a blueberry jam & fresh pineapple crepe, a banana & no-nut-ella crepe, and an apricot-orange jam & fresh cantaloupe crepe.

Happy Halloween - Carob Cupcakes

Like most moms, I really didn't want my kids eating a bunch of candy for Halloween - with enough refined sugar and chocolate (think, caffeine) it would mess up their sleep schedule and make them cranky for days. So I came up with Carob Cupcakes, my own variation of the Chocolate Cake recipe in the Whole Foods Allergy Cookbook.

Cupcakes:
1/2 c safflower oil
1/2 c honey or brown rice syrup
1 t vanilla
3 t Ener-G Egg Replacer, mixed with 4 T. rice milk
3/4 c unsweetened applesauce
1 c oat flour
1 c brown rice flour
2 t baking powder
1/2 c carob powder
1/4 t salt
3/4 c rice milk

First beat together the oil and honey/brown rice syrup. Then add vanilla, egg replacer, and applesauce. Then I just beat in everything else all at once to save time. Pour into muffin cups and bake at 350 degrees for about 17 minutes, or until toothpick inserted in center comes out clean (time will depend on how big your cupcakes are).

I made the frosting from the "Whole Foods Allergy Cookbook" too, and just used regular food coloring. If anyone knows of a "natural" food coloring, let me know, but for this Halloween I just used what I could find. We had green, orange, and yellow carob cupcakes.

Hot Carob Sauce

I've been experimenting with a "hot fudge sauce" without chocolate, butter, milk, or sugar. How's that for completely changing an original? Anyway, here's what I've come up with so far:

1 T. Coconut Oil
3 T. Honey

Melt together in a small saucepan over low heat, stirring constantly.

3 T. Better Than Milk Rice Powder (Vanilla)
2 T. Carob Powder
1/2 cup rice milk

Whisk together in a small measuring cup. Add to oil & honey in saucepan, whisking constantly. Cook for about 1-2 minutes on low heat.

Combine 1 T. rice milk with 1/2 t. arrowroot powder. Add to saucepan, continuing to whisk ingredients together. Cook for about 1 minute longer on low heat. Continue to whisk while you allow the sauce to cool (I think this helps the coconut oil and honey mix in better.)

I put mine on regular ice cream, but you could use rice dream for a vegan dessert. Sprinkle a little unsweetened coconut on the top for crunch without using nuts.

It tasted great, the only think I found is that the sauce doesn't really "stick" to the rice or ice cream...it kind of runs off a little.