Free of: Gluten and top allergens

Ingredients

• 3 large parsnips, peeled, thinly sliced
• 4 large carrots, peeled, thinly sliced
• 2 tbsp (30 mL) olive oil
• 1 ⁄4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme
• Pinch salt and pepper

Method

1. Heat oven to 350˚ F.
2. 2. In a large bowl, combine all ingredients. Toss together thoroughly.
3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
4. Serve with braised chicken breasts.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider

• Wild Mushroom & Chive Risotto Cakes

• Carrot Soup Shooters

• Vietnamese Salad Rolls

• Seared Lamb on Fritters with Red Currant Relish

• Beef and Green Onion Skewers

• Glazed Duck Quesadillas

• Beef-Water Chestnut Cakes with Chili Dip

• Polenta Trianges with Roasted Red Peppers

• Spicy Eggplant Fritters

• Prosciutto-Wrapped Figs

• Eggplant Hummus

• Potato, Parsnip & Pear Latkes

Free of top allergens and gluten-free:

• Chef Simon’s Seriously Fruitcake

• Scrumptious Pumpkin Pie – 2 versions: gluten-free and regular flour

• Cranberry & Apple Pie – 2 versions: gluten-free and regular flour

• Gluten-Free, Dairy-free Shortbread

• Cranberry and Banana Loaf

• Delicious Date Squares

• Old-Fashioned Oatmeal-Raisin Cookies

• Chocolate-Dipped Macaroons – contain eggs

• The Gluten-Free Girl’s Perfect Pie Crust

Free of top allergens but contain wheat:

• Mincemeat Tartlets

• Cranberry and Banana Loaf – version with wheat flour

• Shortbread Cookies – version with wheat flour

• Gingerbread Cookies

• Spiced Sugar Cookies – contain spelt, not GF

Hot Tips

• Senior Editor Alisa Fleming on: Baking Without Dairy or Eggs

• Food Editor Simon Clarke on: Working with Gluten-Free Pastry

Ingredients

• 1 boneless lamb loin (ask your butcher to tie)
• 3 medium Yukon gold potatoes, peeled and grated
• 1 small onion, peeled and grated
• 1 egg or egg replacer
• Salt and pepper
• 1 tbsp (15 mL) olive oil
• ¼ cup vegetable oil
• 1 jar good quality relish or chutney (See Red Currant Relish in Winter 2012 edition of Allergic Living magazine)

Method

1. Rub lamb loin with olive oil, and season with salt and pepper.
2. Heat a medium sauté pan over medium heat. Sear lamb for 4-6 minutes, turning often, until cooked medium rare. Remove lamb to plate to rest.
3. For the fritters: in a large bowl, combine the potatoes, onion, egg or replacer, salt and pepper.
4. Using the same pan (don’t want to lose the lamb flavor!), heat vegetable oil over medium heat.
5. Place 2 tbsp mounds of fritter mixture into pan. Flatten into disks, using the back of a spoon. Cook for 3-4 minutes on each side, until golden brown.
6. Place cooked fritters on paper towel. Gently pat off excess oil. Make rest of the fritters.
7. Remove string from lamb loin. With a sharp knife, slice lamb into ¼-inch thick slices.
8. Place two slices onto each fritter, and top with a dollop of your favorite relish or chutney.

Reprinted from the Winter 2012 edition of Allergic Living magazine.

Free of: All top allergens and gluten-free.

Ingredients

• 2.2 lbs (1 kg) stewing beef
• 1 ⁄ 4 cup (60 mL) vegetable oil
• 2  medium white onions, diced
• 12 cloves garlic, whole and peeled
• 4 carrots, peeled, diced
• 4 celery stalks, diced
• 12 button mushrooms
• 1 ⁄ 4 cup (60 mL) tomato paste
• 4 bay leaves
• 8 thyme sprigs
• 6 cups (1.5 L) beef broth [Look for allergen-free, gluten-free brand]
• 2 cups (475 mL) red wine [Substitute: use 2 more cups of stock instead]
• 12-14 baby potatoes

Method

1. Heat oven to 350° F. In a Dutch oven or large pot, heat oil over high heat. In 2-3 batches, brown meat and transfer to platter.
2. Add onion, garlic cloves, carrots, celery and mushrooms to pot. Sauté 4-6 minutes on medium heat.
3. Stir in tomato paste; cook 2-3 minutes.
4. Add the herbs, stock and wine to the pot. Bring to boil, return beef to pot, cover with an oven-proof lid or foil. Place pot in oven and cook for 1 hour.
5. Meanwhile, boil potatoes until lightly cooked. Drain, set aside.
6. Add potatoes to stew. Cook a further 1½ hours in oven.
7. Ladle into soup bowls; serve and enjoy.

Free of:

Ingredients

• 2 small butternut squash, halved lengthwise and seeded
• 2  tbsp (30 mL) olive oil
• 1 leek, halved lengthwise, washed, diced
• 1  sweet onion, diced
• 2 cloves garlic, diced
• 1½ to 2 tbsp (20 to 30 mL) curry paste [Look for allergen-free, g-f brand]
• 5 cups (1.2 L) chicken or vegetable stock [Allergen-free, g-f brand]
• 1½ cups (350 mL) apple juice
• Pinch salt and pepper
• 20 leaves of fresh sage

Method

1. Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.
2. In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.
3. Add curry paste and cook a further 2 minutes.
4. Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.
5. In batches, purée soup in a blender until smooth. Adjust seasonings if needed.
6. Serve with briefly fried sage leaves and toasted fresh bread.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

Serves 4-6
Free of: All top allergens and gluten-free

Ingredients

• 1 medium beet
• 3 large carrots
• 1 small celeriac bulb, peeled
• 1 kohlrabi bulb, peeled
• 1 tbsp (15 mL) caraway seeds
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) rice wine vinegar
• salt and pepper, to taste

Method

1. Cut all vegetables to matchstick size and place in a large bowl.
2. Add caraway, oil, vinegar, salt and pepper. Toss together. Serve as an appetizer or side dish.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Makes one double-crust 9-inch pie
(or two single-crust pies)

Ingredients

• 5 oz (142 g) almond flour (not almond meal)
• 2 oz (57 g) gluten-free oat flour
• 2 oz (57 g) tapioca flour
• 2 oz (57 g) teff flour
• 2 oz (57 g) sweet rice flour
• 3 oz (85 g) potato starch
• 2 tsp (10 mL) xanthan gum
• ¼ tsp (1.25 mL) guar gum
• ½ tsp (2.5 mL) kosher salt
• 2.5 oz (71 grams) or 5 tbsp (75 mL) butter, cold (or non-dairy sticks)
• 2 oz (57 grams) or 4 tbsp (60 mL) leaf lard*, cold
• 1 large egg
• 3-6 tbsp (90-120 mL) ice water

Method

1. In a food processor, mix almond, oat, tapioca, teff and sweet rice flours with potato starch. Add xanthan gum, guar gum and salt. Mix well.
2. Add ice cold butter and leaf lard in pea-sized pieces. Pulse food processor several times until the fats are incorporated. The mixture will look sandy.
3. Whisk egg with 3 tbsp of water. While dough is mixing, drizzle in the eggy water. If the dough feels dry, drizzle in a bit more water. If it feels sticky or wet, sprinkle in a bit of potato starch.
4. Place the ball of pie dough in a bowl and cover with plastic wrap. Refrigerate for 15 minutes.
5. Roll dough between two pieces of parchment paper, about ¼-inch thick. Carefully lift the top piece of parchment paper and turn the dough out into a pie plate. Arrange until flat, fix breaks by patting dough together. Crimp edges.

*Leaf lard is the highest grade of lard and contains good, unsaturated fats, unlike the hydrogenated lard at the grocery store. Buy through a local farmer, or online.

Shauna James Ahern’s and Daniel Ahern’s first cookbook is Gluten-Free Girl and the Chef, published by John Wiley & Sons. Their blog is Glutenfreegirl.com. Shauna is a regular columnist in Allergic Living magazine.

Ingredients

• 2 bunches small carrots, peeled, trimmed (keep small tops)
• 2 tbsp (30 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme, chopped
• Salt to taste

Method

1. Heat salted water in a medium sauce pan. Cook carrots until just tender.
2. Drain well, place in bowl and toss with maple syrup, thyme and salt.
3. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free.

Ingredients

• 8 cups (2 L) vegetable stock [Look for allergen-free, gluten-free brand]
• 4 tbsp (60 mL) vegetable oil
• 4 cups (1 L) baking pumpkin, peeled and diced
• 1 cup (250 mL) onion, diced
• 1 cup (250 mL) carrots, diced
• 1 cup (250 mL) celery, diced
• 1 tbsp (15 mL) fresh thyme, chopped
• 1 bay leaf
• Salt and pepper to taste

Method

1. In a large pot, heat oil over high heat. Add pumpkin, carrots, celery and onion. Cook for 5 minutes, then add
   stock, bay leaf and thyme.
2. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender.
3. Purée soup in a food processor and season with salt and pepper.

Serving suggestion: Accentuate the soup’s smooth flavor with a dash of ground cinnamon.

Recipe by Simon Clarke

First published in Allergic Living magazine.

To subscribe or order a back issue, click here.