Makes 10
Free of: Gluten, peanuts, dairy, soy, sesame
Contains: Almonds (almond flour), Eggs
Sweetness: Medium

Ingredients

• 1/2 cup (125 mL) coconut flour
• 1/2 cup (125 mL) blanched almond flour
• 1/2 teaspoon (2 mL) sea salt
• 1/4 teaspoon (1 mL) baking soda
• 3 large eggs
• 1/2 cup (125 mL) grapeseed oil
• 1/2 cup (125 mL) agave nectar
• 2 tablespoons (30 mL) firmly packed lime zest, plus more to decorate (about 3 limes)

Method

1. Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
2. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
3. Scoop 1/4 cup of batter into each prepared muffin cup.
4. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.

Free of:  Free of gluten and top allergens. Does constain sulphites (in fruit, liquor).

Ingredients

• 3/4 cup (175 mL) golden raisins
• 3/4 cup (175 mL) dark raisins
• 1/4 cup (60 mL) dried currants
• 1/2 cup (125 mL) dried apricots, chopped
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) dried cherries, chopped
• 1/4 cup (60 mL) honey
• 1/2 cup (125 mL) brandy
• 1 cup (250 mL) gluten-free or regular bread flour
• 1/2 tsp (2.5 mL) salt
• 1/2 tsp (2.5 mL) ginger
• 1/2 tsp (2.5 mL) cinnamon
• Pinch ground cloves
• 1/2 cup (125 mL) sugar
• 1/2 cup (125 mL) dairy-free alternative [we used Earth Balance] or butter
• 2 large eggs or egg replacers

Method

1. In a large bowl, combine the dried fruit, honey and brandy. Cover and let soak overnight.
2. Pre-heat oven to 275º F. Grease and flour 8×3-inch loaf pan.
3. Sift flour, salt and spices together. Set aside.
4. In a stand mixer, cream together sugar and butter alternative for five minutes on medium speed, scraping down bowl as needed.
5. On low speed, add eggs one at a time (or all of replacer at once), until fully incorporated.
6. Add sifted dry ingredients to the bowl, combining thoroughly.
7. Add the soaked fruit and brandy, folding into mix.
8. Scrape mixture into prepared pan and bake for 2 hours, or until a toothpick in the center comes out with a few moist crumbs.
9. Cool in pan for 10 minutes, then transfer to cooling rack to cool completely.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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The response? Imagine a group of kids yelling “I love cupcakes” at full volume, and you’ve got the picture. And now, you’ve got the recipe.

Divvies Vanilla Cupcakes

Makes 18 cupcakes

Ingredients

• 2 1/2  cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2  teaspoon salt
• 1 1/2 teaspoons Energ G egg replacer
• 2 tablespoons unflavored seltzer
• 1/2 cup dairy-free margarine, softened
• 1 1/4 cups sugar
• 1 1/2  teaspoons vanilla extract
• 1/2 cup plus 2 tablespoons soy milk

Method

1. Preheat the oven to 350 degrees. Line a 12-well cupcake pan with paper liners.
2. Whisk together the cake flour, baking powder, and salt. Set aside.
3. Emulsify the egg replacer and seltzer in a small bowl using a small whisk until frothy. Set aside.
4. In the bowl of an electric mixer, with the mixer on high speed, beat the softened margarine, sugar, vanilla, and egg replacer until fluffy. At least twice during the mixing, scrape down sides and bottom of bowl thoroughly in order to fully incorporate all ingredients.
5. Add the flour mixture and soy milk to the sugar mixture, alternately, ¼ cup at a time. Mix on medium speed, scraping the sides and bottom of bowl, until just incorporated. Do not overmix. The batter will be stiff.
6. Distribute the batter evenly among the paper liners.
7. Bake the cupcakes for 18 to 20 minutes. The cupcakes are fully baked when a toothpick comes out clean.
8. Cool the cupcakes for 10 minutes in the pan, then transfer to wire cooling racks. Cool completely before frosting.

Next: Vanilla Frosting

Republished with permission of The Divvies Bakery Cookbook. © 2010 St. Martin’s Press. For more on the book and where to buy, see www.divvies.com