Free of: dairy, nuts and gluten, plus the other top allergens. For those not following a gluten-free diet, a flour alternative is included.

Makes 16 cupcakes

Ingredients

Carrot Cupcakes

• 1 cup (250 mL) brown rice flour (superfine if possible)
• 1/4 cup (60 mL) tapioca starch
• 1/4 cup (60 mL) potato starch
• 1/4 tsp (1.25 mL) xanthan gum
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2.5 mL) baking soda
• 1 1/2 tsp (7.5 mL) ground cinnamon
• 1/2 tsp (2.5 mL) ground nutmeg
• 1/4 tsp (1.25 mL) ground ginger
• 1/2 tsp (2.5 mL) salt
• 3/4 cup (175 mL) packed brown sugar
• 1/3 cup (80 mL) white sugar
• 1/2 cup (120 mL) crushed pineapple with juice
• 1/2 cup (120 mL) grapeseed, coconut or canola oil
• 2 eggs [See "Recipe Notes” for egg substitute]
• 1 1/4 tsp (6.25 mL) vanilla extract
• 2 cups shredded carrots

Pineapple “Cream Cheese” Frosting

• 4 oz (113 g) dairy-free cream cheese alternative
• 2 tbsp (30 mL) palm shortening, coconut oil [see “Recipe Notes”] or dairy-free margarine
• 1 tbsp (15 mL) drained, crushed pineapple or 1 1/2 tsp (7.5 mL) pineapple juice
• 1/2 tsp (2.5 mL) lemon juice
• 1 to 1 1/2 cups (250 mL+) sifted confectioners’ sugar

Method

1. Preheat the oven to 350° F. Line 16 muffin tins with cupcake liners.
2. In a medium bowl, whisk together: brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
3. Using a hand blender, in a separate mixing bowl mix: brown sugar, white sugar, pineapple, oil and eggs. Or whisk for 1 minute.
4. Add dry ingredients to the mixing bowl, then stir with a wooden spoon just until the ingredients are combined. Stir in the shredded carrots.
5. Pour batter evenly into the prepared muffin cups; they should be 2/3 to 3/4 full.
6. Bake the cupcakes 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove them to a wire rack to cool completely.
7. To make the frosting, with a hand mixer, beat the shortening, oil, or margarine with the cream cheese alternative until soft and well-combined. Beat in the drained pineapple (or pineapple juice) and lemon juice, and slowly blend in 1 cup of the powdered sugar. If a sweeter icing is desired, beat in up to ½ cup of additional confectioners’ sugar. Chill the frosting in the refrigerator as the cupcakes cool.
8. Once thickened, give the frosting a quick whip. The consistency will be slightly softer than a buttercream. Frost cupcakes and serve.

Next: Recipe Notes

Free of: Gluten and top allergens.
Requires: Two 7-inch tart pans

Pastry

Ingredients

• 1⅓ cup (320 mL) all-purpose gluten-free flour
• 1⁄3 cup (85 mL) fine cane sugar
• Pinch of salt
• 1 tsp (5 mL) xanthum gum*
• 1⁄3 cup (85 mL) vegetable oil
• 1⁄3 cup (85 mL) cold water

*Available at health food stores.

Method

1. Place all dry ingredients in a large bowl and combine thoroughly. Drizzle oil slowly into bowl, stirring continuously with a fork, until mixture comes together in pea-sized pieces.
2. Add cold water one tablespoon at a time until dough forms a ball. Divide into two halves, form into two disks and wrap with plastic wrap. Refrigerate for one hour.
3. Pre-heat oven to 350° F.
4. Remove dough from fridge. Place each disk between two sheets of parchment paper and roll each out to roughly an 8-inch circle.
5. Peel off parchment paper and gently place dough into each tart pan, pressing gently into bottom and sides of pan, then trim excess dough. Pierce bottom of crusts with a fork multiple times.
6. Bake tart crusts for 12-15 minutes until golden. Remove from oven and let cool.

Filling

Ingredients

• 3 pints fresh raspberries
• 1⁄4 cup (60 mL) tapioca flour
• 1⁄4 cup (60 mL) cornstarch
• 1⁄2 cup (125 mL) sugar
• 2 cups (475 mL) rice milk
• 1 tsp (5 mL) vanilla extract
• Zest of one lemon
• 2 tbsp (30 mL) raspberry jam

Method

1. In a medium saucepan, combine tapioca flour, cornstarch and sugar. Add half of the rice milk and cook over medium heat until dry ingredients have dissolved.
2. Add remaining milk, vanilla and lemon zest. Bring to a boil, reduce heat and simmer until thickened, about 5-8 minutes. Set aside and let cool.
3. Spread 1 tbsp of raspberry jam over bottom of each prepared tart shell.
4. Add filling on top of the jam and spread evenly.
5. Top filling with fresh raspberries and dust lightly with powdered sugar if desired. Serve immediately or refrigerate until just before serving.

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To view issues or subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

Filling

• 10 fresh figs, quartered
• 1 cup (250 mL) fresh raspberries
• 4 tbsp (60 mL) brown sugar
• 1 large egg yolk [optional]

Pastry

• 1 1⁄3 cups (320 mL) all-purpose flour
• 1/2 tsp (2.5 mL) salt
• 1⁄3 cup (80 mL) vegetable shortening, chilled and diced
• 1⁄3 cup (80 mL) butter, chilled and diced [for dairy-free, omit butter and use ⅔ cup (160 mL) shortening.]
• 3 tbsp (45 mL) ice water

Method

1. In a food processor, pulse together flour, salt, shortening and butter (if using). Add water 1 tbsp at a time until dough forms. Turn dough out onto counter, gently form into a disk. Refrigerate 1 hour.
2. Pre-heat oven to 425°F. Remove dough from fridge and place between 2 sheets of wax paper. Roll out to a 12-inch circle and place into a 10-inch round baking dish, gently pushing into sides and bottom. Do not trim excess dough.
3. To make the filling, toss figs and raspberries with sugar. Spoon mixture into pastry, leaving a 2-inch border around the outside edge. Fold pastry edges over fruit. Brush with egg yolk (if using). Sprinkle with white sugar.
4. Bake 25-30 minutes, until pastry is golden brown.
5. Transfer to cooling rack. Serve gallette warm with ice cream or dairy-free whipped topping.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

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

© Copyright AGW Publishing Inc.

Free of: Gluten and all top allergens, except dairy. (Alternative suggested.)

Ingredients

• 4-5 stalks fresh rhubarb, chopped
• 4 cups (1 kg) strawberries, halved
• 1⁄2 cup (125 mL) sugar
• 2 tbsp (30 mL) tapioca cereal
• 1 tbsp (15 mL) lemon juice topping
• 3⁄4 cup (200 g) white rice flour
• 1⁄4 cup (60 g) tapioca flour
• 1⁄4 cup (60 g) potato starch flour
• 1⁄4 cup (60 g) sugar
• 1 tbsp (15 mL) baking powder (look for gluten-free)
• 1⁄2 tsp (2.5 mL) salt
• 1⁄2 cup (125 mL) softened butter or alternative (Earth Blend)
• 1 cup (250 mL) rice drink (or substitute soy or almond drink)
• 1 tsp (5 mL) vanilla

Method

1. Preheat oven to 350° F.
2. In a large saucepan, combine the rhubarb, sugar, tapioca and lemon juice. Cook over low heat, stirring occasionally until mixture thickens. Gently fold in strawberries and set aside.
3. To make topping, in a large bowl, combine flours, sugar, baking powder and salt. Cut in butter or alternative with a pastry blender (or two forks) until crumbly. Add rice drink and vanilla, mixing until just combined.
4. Place fruit mixture in a lightly greased 9-inch x 13-inch baking dish. Spoon on topping. Bake on middle rack for 20-25 minutes, until fruit begins to bubble and top is a light gold.

Note: When using non-gluten flours, the cooked cobbler will have a smooth rather than crumbly texture.

Recipe by Simon Clarke

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

Ingredients

Filling

• 10 fresh figs, quartered
• 1 cup (250 mL) fresh raspberries
• 4 tbsp (60 mL) brown sugar
• 1 large egg yolk [optional]

Pastry

• 1⅓ cups (320 mL) rice flour
• 1/2 tsp (2.5 mL) salt
• 1⁄3 cup (80 mL) vegetable shortening, chilled and diced
• 1⁄3 cup (80 mL) butter, chilled and diced [for dairy-free, omit butter and use 2/3 cup (160 mL) shortening.]
• 3 tbsp (45 mL) ice water

Method

1. In a food processor, pulse together flour, salt, shortening and butter (if using). Add water 1 tbsp at a time until dough forms.
2. Turn dough out onto counter, gently form into a disk. Chill in refrigerator for one hour.
3. Pre-heat oven to 425°F. Remove dough from fridge and place between 2 sheets of wax paper. Roll out to a 12-inch circle and place into a 10-inch round baking dish, gently pushing into sides and bottom. Do not trim excess dough.
4. To make the filling, toss figs and raspberries with sugar. Place mixture into pastry, leaving a 2-inch border around the outside edge.
5. Fold pastry edges over fruit. Brush with egg yolk (if using). Sprinkle with white sugar.
6. Bake 25-30 minutes, until pastry is golden brown.
7. Transfer to cooling rack. Serve gallette warm with ice cream or dairy-free whipped topping.

For traditional recipe, click here.
Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of:

Filling Ingredients

• 1½ cups (360 mL) pumpkin purée
• 3 eggs or 1⁄3 cup (85 mL) egg replacer
• 1⁄2 cup (125 mL) sour cream. For dairy-free, substitute plain soy yogurt
• 1⁄2 cup (125 mL) whipping cream or, for dairy-free, substitute Nutriwhip
• 1⁄2 cup (125 mL) maple syrup
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) cinnamon

Method

1. Pre-heat oven to 375°F. Combine all ingredients in a large bowl and mix well. Pour mixture into desired pie crust (recipes follow).
2. Bake 20-25 minutes until filling is set. Remove from oven and cool before serving.

Gluten-Free Pie Crust

Free of: All top allergens

Ingredients

• 2 cups (475 mL) brown rice flour
• 3⁄4 cup (180 mL) tapioca flour
• 2 tbsp (30 mL) brown sugar
• 1 cup (250 mL) vegetable shortening, diced
• 1 egg or 2 tbsp (30 mL) egg replacer
• 1 tsp (5 mL) rice wine vinegar
• 1⁄2 cup (125 mL) water
• Pinch of salt

Method

1. Combine all dry ingredients in a large bowl. Add remaining ingredients and mix together with fingers until dough forms.
2. Place dough between two rice-floured sheets of wax paper. Roll pastry out to the size of your pie shell. Remove top layer of paper and turn pastry into pie shell. Press into shell firmly and trim or crimp edges.

For traditional recipe, click here.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

Filling

• 2 cups (475 mL) pitted dates
• 3⁄4 cup (180 mL) water
• 1⁄4 cup (60 mL) orange zest
• 2 tbsp (30 mL) orange juice

Crumb Layer

• 1 cup (250 mL) rice flour
• 1 cup (250 mL) rolled oats (large). Use aGF brand, such as Bob’s Red Mill.
• 1 tsp (5 mL) baking soda
• 1⁄4 cup (60 mL) brown sugar
• 1⁄2 tsp (2.5 mL) salt
• 1⁄2 cup (125 mL) butter or for dairy-free, use same amount of allergy-safe vegetable shortening
• 1 tsp (5 mL) vanilla extract

Method

1. Pre-heat oven to 350°F.
2. Combine dates and water in a medium saucepan. Cover and cook on medium 6-8 minutes, stirring occasionally, until a paste forms. Remove from heat and stir in orange zest and juice. Set aside.
3. For crumb layer: combine flour, oats, baking soda and salt in mixing bowl. Melt butter or shortening and brown sugar in a small saucepan on low heat. Pour into flour mixture and add vanilla. Stir to combine.
4. Lightly grease an 8-inch square baking pan. Place two-thirds of crumb mixture into pan and press in lightly. Add date filling and top with remaining crumb mix.
5. Bake 20–25 minutes until golden brown. Remove and cool. Cut into 12 squares. Serve or store in an airtight container for up to 10 days.

Free of: Gluten and all top allergens

Ingredients

• 1¼ cup (295 mL) rice flour
• 1 tbsp (15 mL) baking powder
• 1⁄2 tsp (2.5 mL) cinnamon
• 1⁄4 cup (60 mL) vegetable oil
• 1⁄2 cup (125 mL) brown sugar
• 2 eggs or 4 tbsp (60 mL) egg replacer
• 2 ripe bananas, mashed
• 1 cup (250 mL) frozen cranberries
• Pinch of salt

Method

1. Pre-heat oven to 350°F. Grease a loaf pan and set aside.
2. In a large bowl, combine flour, baking powder, salt and cinnamon.
3. In a separate bowl, use a whisk to cream together oil and sugar. Stir in eggs, bananas and cranberries.
4. Add wet ingredients to flour mix and combine. Pour into loaf pan and bake about 40 minutes, until a sharp knife inserted comes out clean.
5. Turn loaf out onto cooling rack to cool. Slice and serve.

For traditional recipe, click here.
Recipe by Simon Clarke
Food photography by Chris Gonzaga

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

© Copyright AGW Publishing Inc.

Free of:

Filling Ingredients

• 3 cups (725 mL) apples, peeled, diced
• 1 cup (250 mL) fresh cranberries
• 1 cup (250 mL) brown sugar
• 2 tbsp (30 mL) minute tapioca

Topping Ingredients

• 1/3 cup (85 mL) butter or butter alternative [e.g. Earth Balance], diced
• 1/4 cup (60 mL) sugar
• 1 cup (250 mL) rice flour
• 1 tbsp (15 mL) zest of one orange

Method

1. Pre-heat oven to 375°F. For the filling, combine all ingredients in a large bowl, then pour into pie shell.
2. To make the topping, place all ingredients in a bowl and mix with fingertips until mixture resembles bread crumbs.
3. Spread topping over fruit filling and bake 35-40 minutes, until topping and crust are golden.

Gluten-Free Pie Crust

Free of: Gluten and all top allergens

Ingredients

• 2 cups (475 mL) brown rice flour
• 3⁄4 cup (180 mL) tapioca flour
• 2 tbsp (30 mL) brown sugar
• 1 cup (250 mL) vegetable shortening, diced
• 1 egg or 2 tbsp (30 mL) egg replacer
• 1 tsp (5 mL) rice wine vinegar
• 1⁄2 cup (125 mL) water
• Pinch of salt

Method

1. Combine all dry ingredients in a large bowl. Add remaining ingredients and mix together with fingers until dough forms.
2. Place dough between two rice-floured sheets of wax paper. Roll pastry out to the size of your pie shell. Remove top layer of paper and turn pastry into pie shell. Press into shell firmly and trim or crimp edges.

For traditional flour recipe, click here.

Recipe by Simon Clarke
Food photography by Chris Gonzaga

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