Allergy-FREE Eats: Four for the Fourth!

Kristen Roberson May 29, 2017 0 Comments

The Fourth of July means parties and picnics, baking and BBQs – however, with allergies it can be tough to find some munchables that won’t march you into a malady. But never fear: here are four easy, delicious, party-ready recipes for you to dive into in true red, white, and blue style!

Cranberry Orange Muffins

(FREE OF Dairy, Eggs, Nuts, Fish, Shellfish, Gluten, Wheat, and Soy)Vegan_Orange_Cranberry_Muffins_(5385511880)

Recipe:

  • 3 cups all-purpose flour = 420 grams any gluten-free flour or flour mix
  • 3/4 tsp. xanthan gum – only if you’re going gluten-free!
  • 4 tsp. baking powder
  • 1/2 tsp salt
  • 1 tsp. ground cinnamon
  • 1 1/2 cups cranberries, fresh or frozen
  • 2 cups granulate sugar
  • Homemade egg replacer OR 1 egg
  • 1 cup orange juice
  • 2 tsp. orange zest
  • 3 tbsp. canola oil

Method

Part 1
  1. Preheat oven to 350˚F and line a muffin pan with 12 liners.
  2. Measure out all dry ingredients and whisk them together in one bowl.
  3. In a separate bowl, add the orange juice, zest, and canola oil. Mix for approx. 30 seconds with an electric blender, pastry blender, or whisk.
  4. Add 1 egg to dry ingredients and mix for approx. 30 seconds with an electric blender, pastry blender, or whisk. OR prepare homemade egg replacer.

(Prepare homemade egg replacer)

  1. Take a small half-cup and add 1 1/2 tbsp. water and 1 1/2 tsp. vegetable oil to each one.
  2. Add 1 tsp. baking powder. Use fork to agitate mixture until it foams to the top of the cup. Add it to the wet ingredients and mix well with an electric blender, pastry blender, or whisk.
Part 2
  1. Add dry ingredients to the wet, and mix until just combined with an electric blender, pastry blender, or whisk.
  2. Fold in the cranberries.
  3. Bake in the oven for 35-40 minutes, rotating the pan halfway through. Once golden-brown on top, and a skewer poked into muffin’s center comes clean, remove from oven and let cool in pan for 5 minutes before transferring to a cooling rack.

These sweet treats have been adapted from The Allergen-Free Baker’s Handbook, and original recipe credit goes to Cybele Pascal.

Patriotic Fruit Tarts:

(FREE OF Dairy, Eggs, Nuts, Fish, Shellfish, Gluten, Wheat, and Soy)

Source: Sarah Bakes Gluten Free
Source: Sarah Bakes Gluten Free

Recipe:

Pastry Dough

  • 1 1/2 cups flour or 210 grams gluten free flour mix
  • 2 tbsp. sugar
  • 1/2 tsp. salt
  • 5 tbsp. butter or nondairy butter

Pudding

  • 1 1/2 cups full fat coconut milk, shaken
  • 1/2 cup sugar
  • 2 tbsp. cornstarch
  • 1/2 tsp. salt
  • 3 tbsp.  fresh lemon juice
  • 2 tsp. lemon zest
  • 1/2 tsp. vanilla extract
Toppings
  • Chopped fresh strawberries
  • Fresh blueberries

Method:

Pastry
  1. Sift together flour, sugar, and salt. Add in the butter and use a pastry cutter to blend the butter into the flour mix.
  2. Add in the water and blend until dough smooths. Form into a disk, wrap in plastic wrap, and refrigerate 1 hour or until ready to use.
Pudding
  1. Whisk sugar, cornstarch, and salt in medium saucepan.
  2. Turn to medium heat and whisk in coconut milk. Be sure to stir constantly and cook for about 5 minutes or until mixture is thick and bubbly.
  3. Remove from heat and stir in the lemon juice, zest, and vanilla.
  4. Pour the pudding into a glass bowl, cover with plastic wrap, and refrigerate until completely cool.
Putting Together
  1. Preheat oven to 350˚F. Fill a muffin tray with liners.
  2. Remove pastry from refrigerator. Place a large piece of plastic wrap on counter and over with a second piece. Us a rolling pin to mold dough to about 1/4″ thick.
  3. With a knife cut dough into 3″ diameter circles. Gently place and press circles into the muffin liners. Prick the bottoms with a fork.
  4. Bake the pastry shells for 10-12 minutes or until golden brown. Remove them from muffin tins after about 5 minutes and allow them to cool completely on a cooling rack for 15 minutes.
  5. Fill each shell with chilled pudding and top with blueberries and cut strawberries.
  6. Cover with plastic wrap and refrigerate until ready to serve.

Recipe adapted from Sarah Bakes Gluten Free.

Red, White, and Blueberry Ice Bars

(FREE OF Dairy, Eggs, Nuts, Fish, Shellfish, Gluten, Wheat, and Soy)

Source: The View From Great Island
Source: The View From Great Island

Recipe:

  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup vanilla Greek yogurt OR 1 cup vanilla dairy-free yogurt.

Method:

  1. Use a food processor/blender to puree raspberries until smooth. Do the same separately with the blueberries.
  2. Put yogurt and berry purees into small measuring cups and add water to each to make them more pourable. Keep all cups in refrigerator unless being used.
  3. Start layering by pouring a little blueberry in each mold. Freeze molds in freezer for at least an hour.
  4. Layer some yogurt into each mold for the next stripe. Now also add popsicle sticks to each mold and hold in place by covering the tops of the molds with tinfoil and punching the stick through. Push stick as far down as possible, and freeze molds for another hour.
  5. Remove foil and add a raspberry stripe. Freeze for an hour. Repeat steps 3-5 (minus the tinfoil) until molds are full.
  6. One filled and frozen completely you can unmold when ready to serve! Unmold by holding the tip of each pop under hot running water for 30 seconds before attempting to pull out.

Recipe adapted from The View from Great Island.

Blueberry Oatmeal Cookies

(FREE OF Dairy, Eggs, Nuts, Fish, Shellfish, Gluten, Wheat, and Soy)

Source: Wheat Free - Meat Free
Source: Wheat Free – Meat Free

Recipe:

  • 1 cup flour of 140 grams gluten free flour mix
  • 1/2 tsp. xanthan gum (if going gluten-free)
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup butter or non-dairy butter
  • 1/3 cup milk or non-dairy milk
  • 1 cup light brown sugar, packed
  • 1 egg or homemade egg replacer
  • 1 tsp. vanilla extract
  • 1 cup gluten-free rolled oats
  • 3/4 cup dried blueberries
  • 1/2 cup boiling water

Method:

  1. Preheat oven to 350˚F. Lay parchment paper on two baking sheets and set aside.
  2. Mix flour, xanthan gum (if going gluten free), baking soda, and salt in a small bowl.
  3. Pour boiling water over dried blueberries, allow to sit for 5 minutes, and then drain and set aside.
  4. Mix brown sugar and milk together in large bowl. Cream butter into mixture and then stir in vanilla extract and the egg or homemade egg replacer .
Egg replacer
  1. Take a small half-cup and add 1 1/2 tbsp. water and 1 1/2 tsp. vegetable oil to each one.
  2. Add 1 tsp. baking powder. Use fork to agitate mixture until it foams to the top of the cup. Add it to the wet ingredients and mix well with an electric blender, pastry blender, or whisk.
Part 2
  1. Stir flour and sugar mixture together, and then stir in the rolled oats. Then fold in the blueberries. Drop the batter in spoonfuls onto the baking sheets. Bake for 10-12 minutes or until cookies are lightly browned around the edges.
  2. Remove and allow to cool for 15 minutes. Makes 24 cookies.

Recipe adapted from Wheat-Free Meat-Free.

Lemonade

(FREE of Dairy, Eggs, Nuts, Fish, Shellfish, Gluten, Wheat, and Soy)lemonade

Recipe:

  • 4 to 5 lemons; should be slightly squeezable to the touch, indicating they have plenty of juice
  • 1 12-oz glass per guest
  • 1 lemon per glass
  • 1 1/2 tablespoons of sugar per glass
  • Water

Method:

  1. Cut one lemon in half and squeeze the juice from it, either by hand or with a lemon juicer/squeezer. Pour the juice into one 12-oz glass. Repeat with as many lemons and glasses as you have.
  2. Add 1 or 1 ½ tablespoons of sugar per glass.
  3. Fill each glass to about an inch from the top with water. Mix water, sugar, and lemon juice and then refrigerate.
  4. Serve!

Don’t let food anxiety set your Fourth of July on fire – these four scrumptious recipes are ready and waiting at your fingertips. Red, white, and blue, and filled with fruity, berry goodness, they’re just the fresh, sweet thing for celebrating July 4th!