Tuesday, February 21, 2012

Nathan's 2nd Birthday!

Just wanted to share the recipes I used to make Nathan's safe birthday cake and cookies this year! They're free of all the top 8 allergens and were pretty good! I might try switching up some of the "flours" in the future to see if I can make it even better! The sugar cookie recipe was a hit and everyone loved them! So thankful to have alternative options for baking for our sweet boy who deserves a yummy treat like these from time to time! :o) All recipes are from www.eatingwithfoodallergies.com.

Test cookie was a success! Check out that smile!

The Mickey & gang toppers made the cake!

Wheat Free Sugar Cookies

1/2 c. butter or "safe" margarine (I used Earth Balance dairy-free, soy-free butter)
1/2 c. "safe" shortening (I used Spectrum Organic Butter Flavor palm oil shortening)
3/4 c. sugar
Iced and ready to go!
1 T. egg replacer + 2 T. warm water, whisk together until fluffy
1 tsp. vanilla
1 T. soy or rice milk (I used Rice Dream Vanilla Rice Milk)
2 c. wheat-free all-purpose flour mix
1 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp. salt

1) Preheat oven to 375 degrees
2) Combine butter or margarine, shortening and sugar in mixer until creamy; mix in egg replacer, vanilla and milk. In a separate bowl, combine flour, xanthan gum, baking powder and salt. Gradually add flour mixture to the margarine mixture until combined. Cover dough and refrigerate for 1 hour.
3) Remove dough from refrigerator and divide in half. Put half of the dough back in the refrigerator. Place the other half of the dough on a floured surface (rice flour works well). Cover it with a piece of plastic wrap to prevent it from sticking to the rolling pin. Roll it out to about 1/4 inch thickness. Cut out shapes using cookie cutters. Use a small turner or spatula to transfer cut-outs to an ungreased cookie sheet. Repeat with remaining dough.
4) Bake at 375 for 6-8 minutes. Edges should be firm but not browned. Remove from cookie sheet and transfer to cooling racks.

Allergy Free Birthday Cake

1 cup white rice flour
1/3 cup potato starch
3 tablespoons tapioca starch
1/2 teaspoon xanthan gum
1 cup sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon vinegar (any variety will do)
5 tablespoons canola oil
1-1/4 cup cold water

1) Preheat oven to 350 degrees.
2) Combine the rice flour, potato starch, tapioca starch, xanthan gum, sugar, cocoa powder, salt and baking soda in a mixing bowl. Add the vanilla extract, vinegar, canola oil and water. Mix well.
3) For cake: Pour batter into an ungreased square cake pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
For cupcakes: Pour batter into a muffin tin with paper liners. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the pan immediately and place on a cooling rack. Makes 12 cupcakes.

Sugar Cookie Frosting

I liked this frosting so much I used it for both the cookies and the cake! Just added a bit more rice milk for the cake so it would stay softer)

Ingredients:4 cups powdered sugar, sifted
1/3 cup shortening (I used Spectrum Organic Butter Flavor palm oil shortening)
4 tablespoons soy or rice milk (I used Rice Dream Vanilla Rice Milk)
1 teaspoon vanilla extract

Directions:1) In large bowl, combine the sugar and shortening until creamy. Mix in milk and vanilla until combined well.
2) If desired, divide frosting into bowls and add your choice of food coloring for decorating.

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