Whether you are a passionate or practical cook, there’s an extensive range of foods available to you, even if substitutions have to be made to a recipe because of egg, dairy, or nut allergies, or gluten intolerance. Try this delicious dairy, egg, gluten and nut free recipe for Carrot Cake.
Preparation time: 15 minutes - Cooking Time 1 1/4 to 1 1/2 hours - Serves 12
Nut-Free Version
Cake Ingredients
4 cups self-rising flour - 2 tsp baking powder - 2 tsp ground cinnamon – 1/4 tsp grated nutmeg – 1/2 tsp ground allspice - 1 cup soft dark brown sugar - 1 cup flavorless nut-free vegetable oil - 3 eggs, lightly beaten - 2 cups cooked carrots, cooled and mashed - 1 cup grated raw carrot - 1 cup pine nuts, lightly toasted and roughly chopped (if tolerated) - 2/3 cup golden raisins - 1/2 cup shredded coconut (if tolerated) - 1/2 cup canned, crushed pineapple, drained - Finely grated zest of 1 orange
Topping Ingredients
1 cup cream cheese, 3 cups confectioner’s sugar, 3/4 cup unsalted butter, 1 tsp vanilla extract
To decorate
Finely pared zest of 1 orange, sprinkling of ground cinnamon
1. Preheat oven to 350 degrees. Line a 9” spring form pan with parchment paper.
2. Sift together the flour, baking powder, cinnamon, nutmeg, and allspice. Add the brown sugar and mix well.
3. Add the oil, beaten eggs, carrot puree, raw carrot, pine nuts (if used), raisins, coconut, pineapple, and orange zest. Mix well. It should be like very thick, wet dough. Combine all the ingredients in a food processor and mix thoroughly.
4. Spoon mixture into the pan. Place in oven and bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 1 1/4 to 1 1/2 hours.
5. Cool the cake in the pan for 15 minutes, then release the cake onto a wire rack, remove the paper, and let cool. The top may look cracked buy it will be covered by the topping.
6. To make the topping, put all the ingredients into a food processor and blend until smooth, about 1 minute. Smooth over the top and side of the cake. To decorate, sprinkle with orange zest and cinnamon. Chill, if necessary, to firm up the topping.
Dairy-Free Version (also Nut-Free): This cake is dairy-free. For the topping use soy-based cream cheese alternative for the cream cheese and dairy-free spread for the butter. If necessary, add a little more confectioner’s sugar. This version needs to be refrigerated since the topping will soften if left too long at room temperature.
Egg-Free Version (also Nut-Free): Follow the original recipe, but increase the baking powder to 2 tablespoons, then add the juice of the orange as well as the zest, and substitute 3 tablespoons of potato flour, mixed with 6 tablespoons of water, for the eggs.
Gluten-Free Version (also Version Nut-Free): Follow the original recipe, but use gluten-free all-purpose flour for the self-rising flour and increase the baking powder to 3 tablespoons.
Share some of your own allergy-free recipes and you could win a copy of DK’s Allergy-Free Cookbook. Comments must be posted by Sunday, October 25th. Gather will draw one respondent to win.
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Comments: 44
We have multiple allergies here, which made cooking quite the challenge when we first became aware of it and tried to eliminate those things from our meals. I've come to use a lot of stir fries, soups, and stews because they're easy to keep "new" by varying the ingredients while leaving out the things we need to leave out, and still taste good.
3 eggs
1 cup of white or raw sugar and 1 cup of brown sugar
1/4 cup canola oil
1/3 cup applesauce
1 tsp gluten free vanilla
1 1/2 cups cornstarch
3/4 cup rice flour
3/4 cup tapioca flour
1 tbsp guar gum
1/2 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
1 tbsp baking powder
1 tsp baking soda
1 cup shredded zucchini and 1 cup shredded apple
Beat the eggs, add the sugar, oil, applesauce and vanilla. Use the wire attachment on a stand mixer for this part.
Mix the dry ingredients and add them to the egg mix. If using a stand mixer, add it all at once. Then add your shredded zucchini and apple. Use the flat paddle to mix.
Mix until blended and pour into a 5x9 loaf pan and bake at 350 degrees for 1 hour and 10 minutes. Let cool for 15 to 20 minutes before turning out of the pan.
You can add Nestles chocolate chips if you want.
heres a VERY simple and tasty gluten free peanut butter cookie recipe
* 1 cup peanut butter
* 1 cup white sugar
* 1 egg
DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
it does not look that great, but try it!
sharing the light,
One of my BFFs is on a gluten free diet. She also can't have any kind of pepper. This book would be very helpful.
I don't have a recipe to share at this point but will review the book if I get it.
Ingredients:
1/4 c. tapioca starch
1/3 c. potato starch
1-1/4 c. white rice flour
4 tsp. baking powder
2 Tbsp. granulated sugar
2 Tbsp. canola oil
1-1/2 - 2 c. soy or rice milk
1 Tbsp. vinegar
Directions:
1) In a mixing bowl, combine the tapioca starch, potato starch, rice flour, baking powder and sugar. Add the oil, milk and vinegar. Mix well.
2) Preheat about 1 tablespoon of oil on a griddle. Pour batter onto griddle and cook until bubbles stop forming and edges become firm. Flip pancake and cook for a couple of minutes longer. Remove from griddle. Repeat until batter is gone.
Makes about 12 medium size pancakes.
Parboil 1 head of cabbage, until the leaves begin to separate. Separate out the leaves, keeping them intact (this is the toughest part of the dish)
Cook 1-2 servings of rice (long, short, basmati, even wild or mixed is fine, depending on your diet restrictions) as directed.
Sautee vegetables to mix in the rice, which will then be the stuffing for the cabbage. I usually use mushrooms and onions. But almost any vegetable variety will work. You can sautee them in oil, butter or margarine, depending on your diet's restrictions. Heck, I've even done it in just a little broth (but it'll be bland!) You can spice the veggies as you like here.
Mix the vegetables and rice together, and place on the cabbage leaves. Roll the cabbage leaves closed and place in a 9x13 casserole dish. Depending on your diet's restrictions, you can brush the leaves with butter/margarine/oil, or even use an egg white or egg yolk. You can even use broth or water, something to keep the leaves from drying out.
Bake in a 350 oven for 10-15 minutes, or until warm. If you're going somewhere, you can reheat in an oven, or I've actually filled a slow cooker and put a little broth in there and just kept the slow cooker on "warm" when I go to parties with this dish. Works for almost every diet with little modification!
Ingredients:
1 tablespoon flax seed meal
3 tablespoons warm water
1-1/2 cups wheat-free all purpose flour blend
1/2 teaspoon xanthan gum
1 tablespoon rice protein powder
1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 cup mashed bananas (the riper the better)
3/4 cup sugar
1/4 cup canola oil
Directions:
1) Preheat oven to 350 degrees F. Spray loaf pan(s) with "safe" cooking spray. Combine the flax seed meal and warm water; set aside for about 10 minutes.
2) In a large mixing bowl, combine the flour, xanthan gum, protein powder, baking soda, baking powder and cinnamon. In another bowl, combine the bananas, sugar, oil and flaxseed meal mixture. Add the banana mixture to the flour mixture and mix just until moistened.
3) Spoon batter into prepared loaf pan(s). Bake in a 350 degree F oven for the amount of time listed:
For one 8x4x2 inch loaf pan: 50-60 minutes
For three 6x3x2 inch loaf pans: 20-25 minutes
Cake
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 cup oil
1/2 cup maple syrup
1 cup sugar
1 (15-oz.) can pumpkin puree (about 2 cups)
1 tsp. maple extract
Glaze
1/8 cup maple syrup
1/8 cup confectioners sugar
2 T. soy beverage
Preheat oven to 375°. Grease 8x8-inch pan and set aside. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves; set aside. Combine oil, 1/2 cup maple syrup, and 1 cup sugar in large bowl until well mixed. Add pumpkin and dry ingredients, mixing until well blended. Add maple extract and mix well. Pour batter into prepared pan. Bake 50 minutes.
For glaze, in small bowl, stir together 1/8 cup maple syrup, confectioners sugar, and soy beverage until smooth. When cake has been in the oven 50 minutes, remove from oven and drizzle glaze over top. Return cake to oven and bake 5 minutes more. Optional: sprinkle baked cake lightly with extra confectioners sugar. Cool on rack.
i got this off a great allergy free website!!!!
My diet has to change drasticly with diabetes now.
Hugs, Barbie
One recipe we've come up with is
2 organic chicken breast
1 bag of mixed vegs (cauliflower and brocolli)
1 chopped onion
organic soy sauce
corn starch
slice organic chicken, stir fry till done and crispy, add vegetables, soy sauce. If more liquid is needed water can be added. Then add corn starch as a thickener.
We often serve this over rice.
Baked winter squash
Organic Extra Virgin Coconut Oil
Brown Rice Flour
Filtered water
I was making use of the leftover spaghetti squash I had. It wasn't enough on its own (approximately 1 c), so I added the cooked squash flesh to a saucepan and added just enough filtered water to make the squash a little bit watery. While the pan was still heating (med heat), I added about a tablespoon of the coconut oil and about two tablespoons of brown rice flour. It's best to add brown rice flour while the dish is still cold or you'll end up with nothing but lumps. It worked just fine, because this ended up thickening smoothly like it was supposed to. All I had to do was add some red sea salt to taste. I had just enough for one person to eat as a simple meal or two people as small side dishes.
I was amazed at how much the flavor actually reminded me of creamy mashed potatoes with butter. (I'm allergic to potatoes, gluten and dairy--among other things) I think I would feel confident serving a larger portion of this to a group of friends.
Oh, simple healthy & refreshing drink - Seltzer and grape juice (3/4 seltzer, 1/4 pure juice)
Serve over ice with a straw. Better than soda!
Ingredients:
4 cups vanilla rice milk
3 tablespoons arrowroot starch flour
15 large marshmallows
1/3 cup sugar
dash of salt
1/2 cup canola oil
1/2 teaspoon xanthan gum
1-1/2 teaspoons vanilla extract
Directions:
1) In a large mixing bowl, combine the amaranth flour with 1/4 cup of the rice milk, set aside. In a large saucepan, combine the remaining rice milk, marshmallows, sugar and salt. Bring mixture to a boil and immediately remove from the heat. Pour the hot mixture over the amaranth flour and milk mixture and stir well. Add the oil, xanthan gum and vanilla extract and whisk mixture together until blended. Place in the refrigerator until completely cooled.
2) Pour cooled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Makes about 1 quart.
Thanks a lot.