Coconut cream is also surprisingly easy to locate; you’ll find it in the Asian foods section of most grocery stores under the guise of canned coconut milk. Coconut cream is simply the rich part of full-fat coconut milk. As the coconut milk rests, the cream rises to the top to form a very thick layer that can be scooped out like soft ice cream.

In fact, the sign of a good canned coconut milk is one that separates into a watery base with up to three-quarters of a cup of “stand a fork in it” cream on top. In warmer months, chill the coconut milk in the refrigerator for a few hours to assist in the separation.

Free of: All top allergens, except wheat and dairy (alternatives suggested for dairy).
(See gluten-free alternative below).

Ingredients

• 4 tart medium-sized apples
• 1⁄2 cup (125 mL) pitted dates, chopped
• 2 tbsp (30 mL) candied ginger, finely diced
• 1⁄4 tsp (1.25 mL) cinnamon
• 2½ cups (600 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1⁄2 tsp (2.5 mL) salt
• 2/3 cup (160 mL) cold shortening [dairy-free alternative; e.g. Earth Balance]
• 1⁄2 cup (125 mL) milk [can use soy or rice milk], plus 2 tbsp (30 mL)

Method

1. Preheat oven to 375°F.
2. Peel and core apples. In a small bowl, combine dates, ginger and cinnamon. Fill the apple cavities with mixture.
3. In a large bowl, mix flour, baking powder and salt. Cut in shortening until mixture resembles pea-sized crumbs. Add the 1⁄2 cup of milk all at once and stir just until moistened.
4. Form into a ball. Place on a lightly floured surface and roll into an 18-by-12-inch rectangle. Cut into four equal pieces. Place one apple per piece, drawing up the sides and pinching at the top in an artistic fashion.
5. Brush pastry bundles with remaining milk. Place on a parchment-lined baking sheet in middle rack of oven for 45 minutes or until apples are tender.

*For Gluten-Free: Simply skip the pastry. These baked apples are just as good without it. Peeling is optional.

Recipe by Simon Clarke

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.

Free of: All top allergens, except dairy (alternative suggested).

Ingredients

• 6 fuji apples, peeled, cored, halved. Cut each half into 6 cubes
• 6 red or black plums, pitted, quartered
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) ground cinnamon
• 2 cups (475 mL) rolled oats
• 1 cup (250 mL) brown sugar
• 1 cup (250 mL) all-purpose flour
• 1 cup (2 sticks) unsalted butter cut into 1/4-inch cubes [or dairy alternative; e.g. Earth Balance]
• Zest of 2 oranges, finely chopped

Method

1. Preheat oven to 375°F.
2. Mix together apples, plums, 1/2 cup sugar, orange zest, cinnamon and lemon juice. Place into oven-proof baking dish, approximately 3 inches deep.
3. Mix together oats, remaining sugar and flour. Add butter and combine with fingers.
4. Top fruit with crumble mixture and cook in oven 45 minutes to an hour.

Serving suggestion: This dessert is great topped with your favourite ice cream or whipped cream.

Recipe by Simon Clarke

First published in Allergic Living magazine. To subscribe or order a back issue, click here.