Desserts

The hardest part about multiple food allergies is not the diet. It's the isolation. At times the isolation can be overwhelming. Food is the hub around which all social experiences revolve. It bonds people together. A great deal of social conversation is in response to the food. The psychological impact of eating from your own little rubbermaid dish, while everyone else is discussing the delicious German chocoloate cake, can really take a toll on you over time.  And the impact is compounded by the fact that most Americans,  the dieting-est people in the history of the world, see "diet " as a voluntary fling with low carbs or weight-watchers, ignored or eliminated at will.  A far cry from "I didn't choose this, and not only do I never cheat, but I live in mortal fear of making an error and getting deathly sick."  My recurring dream is not that I'm enjoying the foods I miss; it's that I've accidentally eaten something and am panicked over what will happen.  It's a solitary entrapment from which there is no escape. Sometimes it's helpful to know, just for a moment, that you are not alone. There are others out there who deal with this loneliness. For indeed, misery does love company.  And next time you're going to a party, consider some of the recipes below. 

Things to note in the following recipes:
Butter/Margarine/Shortening Subs
I substitute unrefined coconut oil for butter/margarine in most recipes. The best source I've found is Tropical Traditions. Be sure to wait for a half-off sale. If you're not allergic to dairy, the coconut oil can be converted back. Canola oil can be used for some recipes, but the flavor of coconut oil is better. In recipes calling for shortening, I use palm shortening, also available through Tropical Traditions.
Flour Subs
Gluten free flours always need to be "mixed". No one flour will substitue adequately. I use Namaste's Perfect Flour Blend, which has the xanthan gum already mixed in and is corn-free (all others you buy are not corn-free). It can be purchased online through Amazon. If you don't want to use this mix, you'll need to buy another one or possibly mix your own. Below is a good mix.
A Gluten-Free Flour Mix
1 c. tapioca starch;
1 c. potato starch (or cornstarch if you can eat corn)
2/3 c. garfava or light bean flour
1/3 c. sorghum flour.
Xanthan Gum
Be sure to add xanthan or guar gum to the recipe  if you mix your own flour (it helps replace what gluten does). Use about 1/4 t. per cup flour for cakes, 1/4-1/2 t. per cup flour for quick breads and cookies & 1-2 t. per cup flour for kneading products. Guar gum can also be used, which is corn free, but I personally don't like it.
Baking Powder
Baking powder has cornstarch, so my recipes use cream of tarter and baking soda instead. If you're not allergic to corn and want to use baking powder, you can convert back by using slightly more baking powder than the combination of both tarter and soda. The exact conversion is 1 t. tarter + 1/2 t. soda = 2 t. baking powder. The missing 1/2 t. is the cornstarch which is simply left out. So for every 1 1/2 t. of soda and tarter combined, add an extra 1/4 t. of baking powder.

Blondies
1/2 c. coconut oil  
1/2 c. loosely packed brown sugar
1 t. vanilla
3 eggs
1 t. cream of tarter
1/2 t. baking soda
1/2 t. salt
1/2 c. perfect flour blend  (Namaste)
Opt:  1 c. chopped walnuts  (which make them really good)
Opt:  1/2 - 1 c. chocolate chips

Cream the oil and sugar together; add vanilla & eggs; blend well. Mix in the flour. Add optional ingredients. Bake in a greased 9 x 5 pan at 350 for 25-30 minutes.

Chocolate Almond Cake
(My friend Sue found this recipe from Helen Nash's Kosher Kitchen; it's really good!)
1 c. coconut oil
1 1/2 t. potato starch
1 heaping cup chocolate chips  (Enjoy Life  & GFS chocolate chips are both gluten, dairy and corn free)
6 large eggs, separated at room temp
1/4 c. freshly squeezed orange juice
1 T. cocoa powder
1 t. each: grated lemon & orange zest
1/4 t. vanilla
9 ou. ground almonds (or almond meal)
Powdered sugar (corn-free from a health food store, or finely ground regular sugar)
1 T. sliced almonds for garnish

Heat oven to 300. Grease a springform pan. Line with parchment paper, and grease the parchment. Dust the pan with potato starch. Melt the choc chips (double boiler or microwave) and set aside to cool. Cream the coconut oil, then gradually add sugar till mixture is pale and bubbles appear, about 10 minutes. Add egg yolks, one at a time, beating after each addition. Lower the heat and mix in the cooled chocolate and orange juice. Mix in the potato starch, ground almonds & zests. In a clean bowl mix the egg whites on high till stiff. Fold half of the whites into the chocolate mixture. Repeat with another quarter of the whites, then reverse the process pouring the mixture over the remaining whites. Gradually fold together. Pour batter into prepared pan, and smooth the top. Bake until a cake tester comes out slightly sticky; about an hour. Cool completely and refrigerate overnight. Garnish with powdered sugar and almond slices.

Peanutbutter Cups (My daughter, Rebekah, made these for me at Christmas and they're amazing-  especially after years of no Reese's.)

1 pkg (12 oz.) chocolate chips, divided
1 c. peanut butter
1/4 t. salt
1/2 c. powdered sugar
miniature muffin papers, trimmed to half their height

Place half the chips in the microwave and melt for 2 minutes, stirring after each minute. Spoon into muffin papers and fill half way. With a spoon spread the chocolate up the sides till evenly coated. Cool in the frig till firm.  In a small bowl, mix together the peanut butter, sugar and salt. Divide into the chocolate cups. Melt the remaining chocolate chips and spoon over peanut butter; spread to the edges of the cups.

Pumpkin Pie
I've yet to find a recipe I like for pie crust so I usually just opt for a crumb crust. Pull out those sweet crumbs you've been saving (any stale baked good, crumbled and frozen for "graham cracker crumbs" later on) and mix 1 1/2 - 2 c. crumbs with enough oil to make a graham cracker crust consistency. Press into a pie pan. Almond or macadamia oil is great, but melted coconut or canola also works.

Combine:
2 eggs, slightly beaten
1 1/2 c. canned pumpkin
1 c. sugar
1/2 t. salt
1 t. cinnamon
1/4 t. each: ginger, nutmeg, cloves
Add gradually and mix well:
1 2/3 c. cashew cream (recipe in Icecream & Other Basics...  post)
Pour into the pie crust and bake the pie at 425 for 15 minutes, then reduce heat to 350 and bake 40 minutes or till knife comes out clean.

Chocolate Fudge  (another "Bonnie" recipe)
Warm together:
1/2  scant cup coconut cream (also available from Tropical Traditions)
Add enough water to make a "drizzle consistency" (about 1/3 c.) & 2/3 c. sugar (or to taste)
Add & blend:
a pinch of salt
1 1/2 c. melted chocolate chips
1/2 t. vanilla
Opt:  nuts
 Pour in a wax paper-lined silicone pan. Refreigerate till firm and cut into squares. 

Chocolate Pecan Pie
Combine & stir on low till sugar is disolved:
1/2 c. coconut oil
1 c. rice syrup
1 c. sugar
1/4 c. cocoa powder
Add & mix well:
1 t. vanilla
1/4 t. salt
4 eggs
Add 1 c. pecans (walnut also work)
Bake at 325 for 55 minutes

Ginger Snaps
Beat together:
3/4 c. palm shortening
1/4 c. molasses
1 c. brown sugar
1 egg
1 T. rice or cider vinegar
Add & beat:
1 1/2 t. salt
1 t. cinnamon & cloves
1/2 t. cloves
1 1/4 t. cream of tarter
1/4 heaping t. baking soda
Add 1/2 c. at a time, beating after each:
2 1/2 c. Namaste perfect flour blend            
Chill dough.  Roll out to 1/4 inch thickness and cut into cookie shapes. Bake at 375 for 12-15 minutes.

Rhubarb-Strawberry Crisp
Mix and put in a greased baking dish:
3 lb  rhubarb (several stalks) ; cut into small pieces, stringing as you go
2 lb strawberries, chopped
1 c. sugar
1/3 c. gluten-free flour mix (Namaste or other; or mix your own)
1 t. cinnamon
Mix and sprinkle over:
1 c. brown sugar
1 c. flour mix
1/2 c. almond meal
3/4 c. finely chopped pecan or walnuts
enough oil to make a "crumble"
Bake at 375 for  35-45 minutes, till rhubarb is tender.

Blueberry Crisp  (frozen berries are fine)
4-6 c. blueberries, sweetened to taste (i.e. dump on some sugar and stir, taste, repeat process as needed)
Topping:
1 c. ground almonds
2/3 c. brown sugar
2/3 c. sweet rice flour
1 c. quinoa flakes (or gf oats if you're not allergic)
1/2 c. oil
Bake at 350 for 25-30 minutes.

Layer Bars
2-3 c. sweet crumbs mixed with enough oil to make a crumbly consisitency; press into a baking pan
Layer:
pecan pieces
chocolate chips
coconut
Blend about 1-1 1/2 c. coconut cream with water to make a "drizzling consistency"
Sweeten the coconut cream mix to taste (you're replacing sweetened condensed milk)
Drizzle it over the layered ingredients.
Bake at 350 till lightly browned.

The World's Easiest Peanutbutter Cookies (from my friend, Hannah)
1 c. peanutbutter
1 c. sugar
1 egg
Roll dough into balls and bake 8-10 minutes at 350.
Opt:  add chocolate chips