Makes: 6 servings

Free of: All Top Allergens and Gluten-Free

Ingredients:

• 8 cups vegetable stock [Look for allergen-free, gluten-free brand]
• 4 tbsp vegetable oil
• 4 cups baking pumpkin, peeled and diced
• 1 cup onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 tbsp 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 a medium-low and simmer for 20 minutes or until vegetables are tender.
3. Puree 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.

If you suspect you or a loved one has food allergies, call Allergy SA at (210) 616-0882 to schedule an appointment with a board-certified allergist. Same day appointments are available.

*Source: Simon Clarke – Allergic Living Magazine

Makes: 4 mini loafs

Free of: gluten and all top allergens

Ingredients:

• 1 1/3 cups (320 mL) brown rice flour
• 1/2 cup (120 mL) potato starch
• 1/4 cup (60 mL) tapioca starch
• 1/4 cup (60 mL) buckwheat flour
• 2 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 2/3 cup (160 mL) packed brown sugar
• 1 15 oz can pumpkin puree
• 1/2 cup (120 mL) grapeseed; rice bran or canola oil
• 1/2 cup (120 mL) pure maple syrup
• 1/4 cup (60 mL) orange juice
• 1 tsp vanilla extract
• 2/3 cup (160 mL) dried cranberries

Method:

1. Preheat oven to 325° F. Grease 4 mini loaf pans.
2. In a medium bowl, whisk flour, starches, xanthan gum, baking powder, baking soda, spices and salt.
3. In a large bowl, blend sugar, pumpkin, oil, maple syrup, juice and vanilla with a hand mixer. Add flour mixture and briefly mix until smooth. The batter will be somewhat thick. Stir in cranberries
4. Divide batter among prepared pans, smoothing out tops (they will rise, but keep shape). Bake 45-55 minutes, until firm to touch and bread pulls slightly away from pan sides. A toothpick inserted into a loaf may yield a few small crumbs.
5. Let loaves cool 10 minutes in pan. Remove and cool completely on a wire rack.

Vanilla Spice Icing Option:

Sift 1 1/2 cup powdered confectioner’s sugar into a medium bowl. Whisk in 1 1/2 tablespoons unsweetened dairy-free milk alternative, 1 tablespoon dairy-free soy-free buttery spread, 1 teaspoon vanilla extract, 1/2 to 3/4 teaspoon pumpkin pie spice, and pinch of salt. Whisk in additional milk alternative, 1/2 teaspoon at a time, until desire drizzly consistency is reached. When loaves are completely cool, place on serving platter and drizzle with icing.

If you suspect you or a loved one has food allergies, call Allergy SA at (210) 616-0882 to schedule an appointment with a board-certified allergist. Same day appointments are available.

*Source: Alisa Fleming – Allergic Living Magazine http://allergicliving.com/2015/11/10/gluten-free-cranberry-pumpkin-bread/

Makes 16 2-inch bars

Free of: gluten and all top allergens

Ingredients

• 2 cups (475 mL) packed light brown sugar
• 1/2 cup (120 mL) dairy-free, soy-free margarine or buttery spread
• 1 tbsp Ener-G egg replacer mixed with 1/4 cup canned coconut milk* (shaken to distribute coconut cream)
• 1 tsp vanilla extract
• 2 cups (475 mL) Cybele’s Basic Gluten-Free Flour Blend (see below) or Authentic Foods GF Classical Blend
• 2 tsp double-acting baking powder
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1 cup (250 mL) shredded unsweetened coconut

Method

1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.
2. Preheat oven to 350° F. Grease an 8×8- inch pan.
3. Using an electric mixer on medium-high, beat in egg replacer until creamy. Mix in vanilla.
4. In a separate bowl, whisk together flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.
5. Transfer dough to the greased pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.
6. Bake 30 minutes in center of oven, or until it has a rich golden hue, glossy top and is beginning to pull away from the pan’s edges. Set pan on a wire rack and let cool completely. Use a serrated knife to cut into squares.

Cybele’s Basic Gluten-Free Flour Blend

Ingredients

• 4 cups (950 mL) brown rice flour*
• 2/3 cup (160 mL) tapioca flour or starch
• 1 1/3 cups (320 mL) potato starch

Method

1. Mix until all ingredients are well-distributed. Then store in an airtight container.

Notes: When measuring flours and starches scoop into the measuring cups then level off with the back of a knife. Do not use the measuring cup to scoop.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

*For best results: Use Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour (which is also quite fine). However, the Bob’s product does carry a tree nut “may contain” warning. If using another brown rice flour instead, place in a spice grinder or food processor and blend for 1 minute to get the find grind needed for these recipes.

*Source Allergic Living Magazine