Ingredients

Strawberry Puree

• 3 cups frozen strawberries
• 1 cup freeze-dried strawberries
• 3 tbsp sugar
• 1 tbsp water
• 2 tbsp strawberry jam

Cake

• 9 tbsp water
• 3 tbsp ground flaxseed meal
• 3 cups Cat’s Gluten-Free Whole Grain Flour Blend (see recipe below)
• 2 tsp baking powder
• 1 1/2 tsp xanthan gum
• 1/4 tsp fine sea salt
• 1/2 cup unsweetened dairy-free rice or coconut milk beverage, room temperature
• 1/2 cup cooled strawberry puree (above)
• 3/4 cup dairy-free, soy-free margarine (such as Earth Balance)
• 1 1/2 cups sugar

Icing, Filling and Garnish

• 2  13.5 oz cans (398 mL) original full-fat coconut milk, chilled overnight
• 1 1/2 cups freeze-dried strawberries, processed to a powder in blender or food processor
• 1/4-1/2 cup powdered confectioners’ sugar
• 1 1/2 cups fresh strawberries

Instructions

1. For the strawberry puree, combine frozen strawberries, freeze-dried strawberries, sugar and water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring frequently until sugar dissolves. Continue to cook 15 minutes, stirring occasionally, or until thickened and fruit can be easily mashed with a spoon.
2. Transfer mixture to a shallow dish and let cool 15 minutes. Pour into a blender and puree until smooth. Add jam and blend again. Pour mixture into a bowl, cover loosely with plastic wrap and refrigerate until cooled, at least 30 minutes. Puree may be made 2 days in advance and refrigerated in an airtight container.
3. For the cake, preheat oven to 350° F and lightly grease two 8-inch cake pans. 
4. In a small bowl, whisk water and flaxmeal until smooth; let sit 10 minutes.
5. In a medium bowl, whisk flour blend, baking powder, xanthan gum and salt. In a small bowl, mix milk beverage with 1/2 cup cooled strawberry puree.
6. In the bowl of a stand mixer with paddle attachment, beat margarine and sugar on medium for 2 minutes or until light and fluffy. Scrape down bowl. While beating on low, slowly add reserved flaxmeal gel. Increase speed to medium for 20 seconds then scrape down bowl. Add one-fourth of flour mixture and beat on low until fully incorporated. Add one-third of milk beverage mixture and beat on low until almost fully incorporated. Repeat with remaining flour and milk beverage mixtures, starting and ending with dry ingredients. Scrape down bowl and beat on medium 10 seconds.
7. Pour batter into prepared cake pans. Bake in center of oven for 25-30 minutes or until a toothpick inserted in the cake’s center tests clean. Cool on wire racks 10 minutes, and then invert cakes onto racks to cool completely.
8. For the icing and filling, scoop all thick coconut cream from coconut milk into the bowl of a stand mixer with whip attachment. Add strawberry powder and 1/4 cup confectioners’ sugar. Beat on high until thick and whipped. Taste and add more sugar, if desired.
9. To assemble a four-layer cake, cut each layer in half horizontally with a long serrated knife. Drizzle 2 tablespoons strawberry puree over one layer and evenly spread. Smoothly spread 1/2 cup filling on top of puree, and then top with a second cake layer, pressing down firmly. Repeat with second and third layers and then ice cake top and sides.
10. For the garnish, slice strawberries and arrange on top of cake in decorative pattern or center cluster. Finished cake can be stored in the refrigerator up to 5 days.

*Source Allergic Living Magazine 

Serves: 4
Free of: gluten and all top allergens

Ingredients

• 1 cup garnet yams (1 large yam or 2 small), washed
• 14 oz carrots (approximately 4 medium carrots)
• 1 tbsp olive oil
• 1/4 tsp + 1/2 tsp kosher salt, divided
• 2 1/2 cups (600 mL) dry gluten-free elbow pasta
• 2 cups (475 mL) plain rice milk
• 8 oz (about 2 cups) cheddar-style shreds, such as Daiya
• 1 cup (250 mL) frozen peas, thawed
• 1/8 tsp ground white pepper

Instructions

1. Preheat oven to 375° F. Place yams on baking sheet lined with foil or parchment paper. Bake 45-65 minutes, until done.
2. Wash, trim and peel carrots. Roll cut (see Recipe Notes at end), until you have about 2 cups of cut carrots. Toss carrots with olive oil and 1/4 teaspoon salt. Spread out on parchment-lined baking sheet. Bake in oven, along with yams, for 20 minutes or until tender. Remove from oven and set aside.
3. While vegetables bake, cook pasta according to manufacturer’s instructions. When pasta is al dente, drain and rinse under cold water and set aside. You should have 5 cups of cooked pasta.
4. Peel yams, then place in a mixing bowl. Mash with a potato masher or fork.
5. In a medium saucepan, combine rice milk and 1 cup of mashed yam. Bring to a simmer over medium heat, whisking occasionally.
6. Reduce heat to low; add cheddar-style shreds and whisk frequently until melted, about 5 minutes.
7. Add carrots and peas and cook 1 minute. Add pasta and cook for an additional minute. Add remaining salt and white pepper. Stir to combine. Turn off heat and let sit for 5 minutes before serving.

Recipe Notes: 

• To roll-cut, place a peeled carrot on a cutting board. Make a diagonal cut to remove stem end. Holding the knife at a 45-degree angle, make the first cut. Roll carrot a half turn, keeping knife at same angle, and make another cut. Repeat with all carrots.
• Roasted carrots elevate this dish. But to save time, you can use 2 cups of mixed frozen peas and carrots.
• If you don’t like vegetables in your macaroni, simply omit and increased cooked pasta to 6 cups.