I'm loving these vegan allergen-free frosting recipes from Elizabeth Gordon's new cookbook, The Complete Allergy-Free Comfort Foods Cookbook. Every recipe is free of gluten, eggs, soy, nuts and dairy, perfect for those on a gluten-free diet, those who suffer from Celiac disease, or those who prefer a dairy-free diet.
The cookbook is beautiful (great paperstock and gorgeous images) to boot, and can be yours free of charge if you win our giveaway. Details follow the recipes, below.
Chocolate Ganache Frosting
10 ounces gluten-, dairy-, soy-, nut-, and egg-free semisweet
chocolate chips
1 tablespoon Lyle’s Golden Syrup or corn syrup
1⁄3 cup well-shaken canned coconut milk
1⁄4 teaspoon espresso crystals
1 cup sifted confectioners’ sugar
1 tablespoon canola oil
Makes 11⁄2 cups
1. Place the chocolate chips, Lyle’s Golden Syrup or corn syrup, coconut
milk, and espresso crystals in a small saucepan. Stirring constantly, so as not
to scorch the chocolate, melt the mixture over low heat.
2. When the chocolate is two-thirds of the way melted, remove from
the heat and continue stirring until it is completely smooth. When the ganache
is completely smooth, beat in the confectioners’ sugar and canola oil with a
hand mixer until a thick, smooth frosting has formed.
3. Leftovers may be stored, refrigerated, for up to 5 days. Let the
frosting stand at room temperature until it is soft enough to spread.
Supermarket Frosting
3⁄4
cup organic palm fruit oil shortening
1⁄3
cup powdered vanilla rice milk
5
cups confectioners’ sugar, sifted
1⁄4
cup plus 1 tablespoon water
1⁄2
teaspoon salt
1
teaspoon vanilla extract
Makes 3 cups
1. In the bowl of a stand mixer, cream the organic palm fruit oil shortening
and the powdered vanilla rice milk until they are light and fluffy.
2. Stir in the confectioners’ sugar 1 cup at a time. The mixture
will be crumbly.
3. Slowly stir in the water, salt, and vanilla extract and then
beat the frosting for 3 minutes on medium high.
4. Use the frosting immediately or store it in an airtight
container with plastic wrap pressed directly on top of it in the refrigerator for
3 to 5 days or, in the freezer for up to 3 months. Thaw the frosting completely
and beat it again before using.
Recipes and images reprinted with permission.
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So...you want a copy don'tcha? I promise you do. Leave us an email address where we can contact you below, in the comment section, telling us about your allergy/food issues. We'll choose a winner at random on February 10, 2012 at 5:00 pm ET. The cookbook will be sent from the publisher and there are no shipping restrictions on this so all are welcome to enter!
Good luck.
;)
Comments
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gailgust@gmail.com
We have gluten and dairy intolerances in our house, so I love Elizabeth's recipes!
My husband found out he has peanut, dairy, corn, wheat and egg allergies 10 months ago. I found out I have gluten and wheat allergies about 5 months ago. We are getting my 4 year old tested in a couple of months. My daughter and husband are extremely picky eaters so I need as much help as I can get.
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I would love to be able to supply them with some new recipie surprise cupcakes as a loyalty gift.
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