I developed this cake as an Easter bunny cake for my daughter. We frosted it with white Birthday Cake Frosting and then sprinkled with flaked coconut. Of course my daughter wouldn’t eat it because it had (gasp) carrots in it, but all the adults at the party loved it and were amazed it was vegan. These could [...]
Archive for June 14th, 2007
Moist Carrot Cake
Posted in baking, dessert, vegan, yeast free on June 14, 2007 | 1 Comment »
Birthday Cake Frosting
Posted in dessert, low histamine, vegan, yeast free on June 14, 2007 | Leave a Comment »
Some commonly used food colorings (especially Yellow No. 5 and Red No. 40) can stimulate histamine production in sensitive individuals, or cause tinnitus or hyperactivity in others. When cooking for allergic or food-sensitive individuals, it is best to avoid foods additives that can aggravate existing symptoms, even if they are not allergens in and of [...]
Orange-Honey Cake
Posted in baking, dessert, yeast free on June 14, 2007 | 2 Comments »
This has become our birthday celebration cake. It is moist with a hint of flowery honey, without being overpoweringly sweet. It makes enough for two 9-inch round cake layers. 3 cups white spelt flour ½ teaspoon salt 1 teaspoon baking soda ¼ cup canola oil 2/3 cup honey ½ cup orange juice 1/3 cup water [...]
Banana-Spice Wacky Cake
Posted in baking, dessert, vegan, yeast free on June 14, 2007 | Leave a Comment »
1 ½ cups safe flour (I used spelt, which is not wheat-free) 1 cup sugar (or succanat) ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon* 1/2 teaspoon ginger 1/4 teaspoon nutmeg* ¼ cup canola oil 1 cup minus 1 T water 2 tablespoons lemon juice 1 mashed ripe banana Preheat oven to 350 degrees. [...]
Wacky Birthday Cake
Posted in baking, dessert, vegan on June 14, 2007 | 2 Comments »
This cake made without eggs or milk is attributed to World War II rationing recipes. Usually it is a chocolate cake made with baking soda and vinegar as the rising agent. I’ve adapted it here for non-chocolate eaters. It’s a good basic cake for birthday cake or cupcakes that will be frosted. 1 ½ [...]
Rosemary Sugar Cookies
Posted in dessert, vegan, yeast free on June 14, 2007 | Leave a Comment »
1 ½ cups white sugar 1 cup soy-free, dairy-free shortening, softened until almost melted 1/3 – ½ cup warm water (test) 2 ¾ cups white spelt flour 4 teaspoons baking powder 2 teaspoons dried rosemary, crushed Preheat oven to 325 degrees. Line baking sheets with parchment paper. With an electric mixer, cream sugar and shortening [...]
Gingerbread Cookies
Posted in dessert, snacks, vegan on June 14, 2007 | Leave a Comment »
½ cup molasses ¼ cup unrefined sugar 3 tablespoons soy-free, dairy-free shortening 3 tablespoons rice milk (or water) 2 cups safe flour ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground ginger (optional: ½ teaspoon cinnamon and ½ teaspoon nutmeg) Additional 2 – 3 tablespoons water, if needed Preheat the oven to 350 degrees. [...]
Quinoa Tabouleh
Posted in gluten free (GF/CF), Middle Eastern, salads, vegan, weight watchers core plan on June 14, 2007 | Leave a Comment »
I made this tabouleh for my daughter’s second birthday party. Throughout the party, guest kept coming up to me to ask what the mysteriously delicious salad was made of. When I told them it was quinoa, they then asked “How do you spell that?” Quinoa (KEEN-wa) is a gluten-free grain that is easily digestible, high [...]
Curried Cauliflower and Potato Salad
Posted in gluten free (GF/CF), Indian, salads, vegan, yeast free on June 14, 2007 | Leave a Comment »
2 tablespoons extra-virgin olive oil Juice of two lemons Juice of ½ orange 1 teaspoon salt 2 teaspoons turmeric 2 teaspoons black mustard seeds ½ teaspoon ground coriander ½ teaspoon ground cumin Dash of cayenne pepper 1 medium head fresh cauliflower, chopped into bite-sized florets 4 cups unpeeled red skinned potatoes cut into ½ inch [...]
Irish Colcannon With Skin-On New Potatoes
Posted in gluten free (GF/CF), low histamine, sides, vegan, yeast free on June 14, 2007 | Leave a Comment »
Traditional Irish colcannon is made by boiling potatoes in their skins and then peeling them. I prefer to leave the skins on for the added nutrition as well as ease of preparation. Small red skinned or Yukon gold potatoes work best in this dish. The tiny dash of garlic powder is in this recipe to [...]
