Free of: Gluten and top allergens.
Fruits contain sulfites.

Ingredients

• 1⁄2 cup (125 mL) butter or butter alternative at at room temperature [we used Earth Balance]
• 1⁄4 cup (60 mL) cornstarch
• 1⁄4 cup (60 mL) brown sugar
• 3⁄4 cup (180 mL) sweet rice flour
• 1⁄2 cup (125 mL) assorted dried fruit, finely diced [optional]

Method

1. In a large bowl, stir together butter (or alternative), cornstarch and sugar. Add sweet rice flour and fruit and combine well.
2. Form dough into a log. Roll tightly in plastic wrap, folding in edges. Freeze for 45 minutes.
3. Pre-heat oven to 325°F and line a cookie sheet with parchment paper.
4. Take dough from freezer and unwrap plastic. Slice log into 1⁄4-inch rounds. Place rounds onto cookie sheet and bake 12-15 minutes. Remove from oven, cool and serve.
   Stores up to one week in an airtight container.

Makes 12-16
Free of: Gluten and all top allergens.
For version with wheat flour, click here.

Ingredients

• 1½ cups (360 mL) brown sugar
• 1⁄4 cup (60 mL) vegetable shortening
• 1⁄2 cup (125 mL) vegetable oil
• 2 eggs or 4 tbsp (60 mL) of egg replacer 
• 1½ cups (360 mL) rice flour
• 1 tsp (5 mL) pure vanilla extract
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking soda
• 2 cups (475 mL) rolled oats [Use pure, uncontaminated oats, e.g. Bob's Red Mill, OnlyOats or Cream Hill Estates brands]
• 2 cups (475 mL) raisins 

Method

1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

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

© Copyright AGW Publishing Inc.

Free of: Gluten and all top allergens, except eggs

Ingredients

• 4 egg whites
• 300 g (3 cups) icing sugar
• 250 g (2¾ cups) shredded coconut [look for allergen-free brands]
• 1 tbsp (30 mL) lemon juice
• 1 cup (250 mL) dark chocolate*, melted

*See note on “Safe Chocolate”

Method

1. Pre-heat oven to 250°F. In a metal mixing bowl, beat egg whites until soft peaks form. Slowly add sugar and lemon juice.
2. Place bowl over a medium saucepan of simmering water. Continue to beat mixture until stiff. Remove from heat and fold in coconut.
3. Line a cookie sheet with parchment paper. Drop mixture by the tablespoon onto the sheet, about one inch apart. Bake 15-18 minutes until set, but not browning.
4. Remove and cool. Dip tops into melted chocolate and cool. Serve.

*Note: Safe Chocolate
Here are some of our favorite allergy-friendly chocolate choices for baking:

• Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
  www.enjoylifefoods.com

• Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
  www.nonuttin.com

• Vermont Nut Free Chocolates
  Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
  www.vermontnutfree.com
  

Recipe by Simon Clarke

Food photography by Chris Gonzaga

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

© Copyright AGW Publishing Inc.

Ingredients

• 4 egg whites*
• 300 g (3 cups) icing sugar
• 250 g (2 3/4 cups) shredded coconut [look for allergen-free brands]
• 1 tbsp (30 mL) lemon juice
• 1 cup (250 mL) dark chocolate**, melted

*Note: There are alternatives to egg whites. For example, this one from Orgran.

**See note on “Safe Chocolate”

Method

1. Pre-heat oven to 250°F. In a metal mixing bowl, beat egg whites until soft peaks form. Slowly add sugar and lemon juice.
2. Place bowl over a medium saucepan of simmering water. Continue to beat mixture until stiff. Remove from heat and fold in coconut.
3. Line a cookie sheet with parchment paper. Drop mixture by the tablespoon onto the sheet, about one inch apart. Bake 15-18 minutes until set, but not browning.
4. Remove and cool. Dip tops into melted chocolate and cool. Serve.

**Note: Safe Chocolate
Here are some of our favourite allergy-friendly chocolate choices for baking:

• Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
  www.enjoylifefoods.com

• Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
  www.nonuttin.com

• Vermont Nut Free Chocolates
  Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
  www.vermontnutfree.com

• President’s Choice Decadent Chocolate Chips – free of peanut and tree nut. Processed on a dairy-free line, but not in a dairy-free plant.
  www.presidentschoice.ca

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.