Passover is Pashut

BS"D

Pashut means simple in Hebrew. Passover evokes a time of difficulty for those preparing the meals, different utensils, different food products, but it doesn't have to be so complicated--it can be made more pashut. The massive variety of packaged and frozen Passover products in stores nowadays truly has made my life simpler at this time of year.

A classic feature in our Passover preparations are Manischewitz products. I recall the ubiquitous orange and green boxed products coming into our home every year at this time.  The new gluten free products Manischewitz has for Passover this year are nothing like my Mama's macaroons.  They have gluten free cake mixes, red velvet macaroons, gluten free matzo style squares (not actually ok for hamotzi--only oat matzo is), almond butter and Magic Max gluten free cereal, to name a few. Passover certainly is the best time of year to be gluten free. So stock up on some nifty new treats and enjoy the holiday.

Note: Make sure all ingredients used in the recipes below are both gluten free and specifically marked kosher for Passover.

 Photo credit: Domino's Sugar website

When I discovered kosher for Passover almond butter, I immediately thought about making a favorite recipe that normally uses peanut butter, buckeyes, with almond butter. Buckeye's are a specialty of Ohio, the "Buckeye" state, and resemble the seeds of the eponymous tree. 

Almond-Butter Buckeyes

1/2 cup butter or margarine, softened
2 cups almond butter
1 lb. (3 3/4 cups) confectioners' sugar 
6 ounces semi-sweet chocolate chips, melted and cooled about 15 minutes

Beat together butter and almond butter until light and fluffy. Add confectioners' sugar gradually, beating until blended.(Mixture will be crumbly).

Shape into 1 1/4-inch balls. Insert toothpicks into balls and dip halfway into melted chocolate. Place on a cookie sheet lined with wax paper. Chill until firm.

Makes about 4 dozen balls.

After buying  the very popular and very expensive (about $7-$8 for an appetizer sized plate pizza) frozen Passover pizza one year , I decided to experiment with my own year round favorite recipe.Using tapioca and potato starch I came up with a crust very close to the store bought one, but much cheaper. You can make the crusts ahead and freeze untopped or top with sauce and unmelted cheese, then pop in the oven and cook as normal for a really convenient passover meal.

Passover Pizza Crust

adapted from Culinary Potions by Eve Berman, D.O., p. 61

1/4 cup 2% milk or almond milk

2 large eggs

2/3 cup tapioca flour

1/3 cup potato starch

1/4 cup olive oil

Pre-heat oven to 400F degrees

Whisk together the milk and egg.

Add the remaining ingredients and mix until smooth.

Grease a raised-edge pizza pan (12-inches), or 2x 8x8 or 9x9 square or round pans with oil or non-stick cooking spray and pour in the batter

Bake for 8 to 10 minutes, then remove from the oven. The crust is done when it lifts easily from the pan with a spatula. The crust will raise up the sides of the pan as it bakes. If the crust is too wet,  cook for a few more minutes. Add desired toppings, and return to the oven (for about 10-15 minutes) until cheese melts, and toppings are cooked through.

Yield: 8 slices

Here is Colette Martin's "formula" for making store bought cake mix without eggs or dairy.  I have been successful trying it with year round gluten free mixes, but have not yet tried it with passover mixes...but I have high hopes!

Store-Bought Cake Mix without eggs or dairy products

Adapted From "Learning to Bake Allergen-Free" by Colette Martin, p. 241

In the mix substitute:

• An equal amount of melted margarine for butter.
• For every 2 eggs, 1/2 cup unsweetened applesauce (I've found baby food works well too...pear, apple or squash flavors), and 1 tsp. baking powder.
• For buttermilk, milk or yogurt, equal amount kosher for Passover almond milk, coconut milk, or water.
• Vanilla extract, same amount or 1 Tbsp. vanilla sugar for every 1/4 tsp. vanilla extract.
•  Bake according to package directions, but it may be moister in the middle and require additional baking time; check every 5 minutes of additional baking time.

Note not all recipes in the kosher link-up below are gluten free:

Have your cake and eat it too....

BS"D

Today Rosie had a play and celebration for her class at school. I marched into the reception with a Tupperware of delicious chocolate cupcakes creatively decorated for the theme of the day.  One of the other mother's who is gluten sensitive saw them and said, "Oh are those gluten free...I bet they're better than the regular cake!" Competing with the huge, attractively frosted sheet cake is a tall order. But, I've learned one on a special diet CAN have their cake and eat it too. BTW thank you to that mom for making me feel great!

Chloe Coscarelli proved you can make a vegan cake and trounce the competition.  By winning Cupcake Wars, a show that pits 4 cupcake baker against each other each episode for a chance to cater a big name even, she proved someone on a special diet can have their cake and eat it too. Check out her blog for more information.

Coscarelli's first book (second one coming soon), Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way,  provides delicious options for everything from appetizers to desserts, simple family dinners to elegant entertaining.  The attractive photos highlight the freshness and variety one can garner from food that is free of meat, dairy and eggs. The fact that the very picky judges of Cupcakes Wars put her at the top of the heap is proof of this. Her book includes sections like Small Bites, for party fare (or just to treat yourself) including Avocado-Shitake Sushi and Black Bean Baby Cakes with Pineapple Salsa. Her whimsical entrees include items like, Orange You Glad I Made Crispy Tofu, with a stir fry sauce utilizing the healthy sweetener, agave nectar, instead of often sugar laden bottled orange sauce.  Chloe's desserts shine through (her upcoming second book is ALL desserts), with selections like dairy and egg free Chocolate Creme Brulee---a seemingly impossible feat.  So with Chloe's help you TOO can have your cake and eat it too on special diets.

Purim is a major junk food holiday. We exchange gift baskets which are meant to be food used for the large celebratory meal, or Purim Seudah, celebrating the miracle that happened to the Jewish people in the time of Queen Esther.  But,it has devolved, more often than not, into a junk food free for all. Children can be found eyes glazed over clutching sacks of candy and chips, sitting in a corner eating mindlessly.  I like to put care into my gifts of food and choose items my family would actually eat.  One can emphasize healthier options and give away healthier sweets and treats.

This bar cookie strikes me very much as the type of dessert I would make to give to someone as a gift. I have subbed all-purpose gluten free flour blend (I like Jules Gluten Free) for the all purpose flour in the recipe as it is written.

Sea Salt Toffee Bars

Chloe's Kitchen by Chloe Coscarelli

p.p. 233-4

Shortbread Crust:
1 cup all-purpose gluten free flour blend with xanthan gum
1/2 cup chilled vegan margarine (such as Earth Balance buttery sticks)
1/3 cup powdered sugar
1/2 tsp. ground cinnamon

Caramel:
1 cup packed brown sugar
1/4 cup vegan margarine
4 tsp. soy, almond or rice milk

Glaze:
1 cup semisweet non-dairy chocolate chips
Fleur de Sel (coarse sea salt) for sprinkling

To make  crust:
Pre-heat oven to 350F degrees. Line an 8-inch square pan with foil or parchment paper long enough to overhang edges.

In a food processor, pulse flour, margarine, powdered sugar, and cinnamon until crumbly. Press into prepared pan and bake for 18-20 minutes, or until edges are golden. Remove from oven, let cool, and then chill in refrigerator.

To make Caramel: In a small saucepan, over medium heat, heat brown sugar, margarine, and non-dairy milk, stirring frequently. Once mixture comes together, increase heat to medium high for 1 to 2 minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove form heat and let sit for 10 minutes.

To assemble the bars:  Pour the Caramel over the chilled Shortbread Crust. let cool, and return the pan to the refrigerator to chill.

Melt the chocolate chips over a double or int he microwave (high for 2 minutes, stir until smooth). Evenly spread the melted chocolate over the caramel layer. Sprinkle with fleur de sel and return to the refrigerator. Once the chocolate has solidified, lift the cookie from the pan with the foil and remove the foil. With a sharp knife, cut the cookie into 2-inch squares. 

 This Ketchup recipe is ALOT healthier than the bottled variety. Package it in a small mason jar with a festive ribbon or label.  The less processed variety of agave nectar (darker) is considered the best.

Sweet Tomato Ketchup

Chloe's Kitchen by Chloe Coscarelli

p. 253

1 cup tomato puree
1/4 cup blue agave nectar
1 clove garlic, pressed
2 Tablespoons plus 2 teaspoons white or apple cider vinegar
1 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper, optional

In a medium sauce pot, combine tomato puree, agave, garlic, 2 Tablespoons vinegar, salt, cinnamon, onion powder, and cayenne, and bring to a boil. Simmer on low for 30 minutes, or until the mixture thickens. Whisk in remaining 2 teaspoons vinegar. Let cool and chill in the refrigerator.

Paleo Parenting

BS"D

I find it amusing that in December all the magazine and newspaper articles extol excess, in the form of food and gifts. As soon as January 1st rolls around all you see are magazine covers imploring you to diet and exercise.  So, since it is still January, I'm going to review a book about a family who has taken their diet, really more a lifestyle, and exercise seriously. In doing so they have changed their lives.

I was very inspired by Eat Like a Dinosaur by the The Paleo Parents (Matt and Stacy), of the eponymous blog. The book is a cookbook with a children's story book at the beginning.  It tells of a family riddled with health issues among adults and children, and ADHD like behavioral issues with the children (which, Stacy mentions runs in her family). After taking on the Paleo lifestyle, which is mainly animal protein, vegetables and fruits, no grains, dairy, legumes or refined sugars, their lives did a total 180. Stacy lost the most weight, with Matt following behind. The children went from having behavioral issues in school to being cited for good behavior by their teachers.  The family went from being couch potatoes to living the active lifestyle they only dreamed of in the past.

My children enjoyed this book not only because of the illustrated story about eating like a dinosaur in the beginning, but also because it has a lot of pictures of the children, large photos of the recipes, as well as kid-friendly instructions. The easily readable recipes allowed my children to pick out the recipes they wished to prepare. There are charts at the end of the book indicating by icons whether recipes contain the common allergens of fish, shellfish, tree nuts or eggs . The recipes themselves are all fairly simple and easy for children to participate in the preparation of family meals, and do not contain laundry lists of ingredients.

I especially liked the section which gave ideas about lunches, as well as actual photos of the Matt and Stacy's children's lunch boxes. One can see that it is "doable" to make healthier lunches. The Paleo Parents do a lot of dehydrating both with meats, to make their own jerkies as well as fruits. Reading this book made me want to run out and buy a dehydrator. But, being an average American family trying to make ends meet, the Paleo parents do not require you buy any special equipment--this I especially liked. They give alternate instructions of how to make dehydrated food in a regular oven. As well, they give tips on how to approach a healthier lifestyle in an economical manner, i.e. shopping at farmer's markets for fruits and vegetables.

The downsides of the book for me were only two. one, The Paleo Parents use a lot of bacon in various recipes, even in mayonnaise, which I imagine imparts a nice flavor, but we don't use bacon at all in our home, so some recipes I had to skip over.  Also, as far as adopting the Paleo lifestyle, I've decided it's not for us. I do feel from my research, that  whole grains, gluten free included, are important in ones diet if they can be tolerated. However, I feel this family has proved the Paleo diet can be healthy for the entire family, and I respect that. As for me, I will take their yummy recipes and integrate them into my family's gluten-free, allergen-free diet.

Going along with the theme of health benefits of a gluten-free diet, I am doing a giveaway of The Gluten Free Edge (The Experiment Publishing), by Peter Bronski. It is a nutrition and training guide for peak athletic performance utilizing the gluten-free lifestyle. The book includes 50 gluten-free recipes to enhance your training program.  Just leave a comment on this blog-post about a healthy step you have taken for you or your family by February 14th, and the winner will be picked by random.

Due to Rosie's egg allergy, I had used a slurry of corn or potato starch and soy milk instead of egg when making chicken nuggets or schnitzel.  But, Eat Like a Dinosaur has a method for making chicken nuggets with olive oil that has proved more popular in our household. It is now a "go to" dish. Recently, Rosie had integrated almonds back into her diet (B"H), using almond flour has added great variety, not to mention  nutrition and flavor to our dishes.

Fool's Gold (Chicken Nuggets)

Eat Like a Dinosaur by The Paleo Parents, p. 81

Ingredients:
3 chicken breasts, deboned and skinned
2 cups almond flour
2 Tbsp. arrowroot powder
2 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. dry mustard
1/8 tsp. black pepper
3/4 cup olive oil

Directions:

1. Cut chicken into 1-inch by 1-inch chunks.

2. Mix flour, arrowroot powder, and spices together in bowl with a fork or whisk.

3. Pour olive oil into a separate bowl.

4. Dip each chicken piece in the oil and then roll in the flour mixture.

5. Place nuggets on baking sheet and bake for 15-20 minutes at 400 degrees, flipping halfway through.

6. When done, the crust will be golden brown and juices will run clear.

I think this fruit and nut bar is really neat, and such a healthy alternative for the lunchbox.

Papi's Bars

Eat Like a Dinosaur by The Paleo Parents, pp. 261-3

Ingredients:

1/2 cup dates
1/2 cup dried apricots
1 cup almonds

Directions:

1. Chop fruit and nuts in the food processor until finely ground

2. Form a dough by rolling it into a ball and then simply place the dough between two sheets of wax paper or plastic wrap, and roll flat.

3. Cut it into bars and store in airtight containers. They last at room temperature for several days, and up to several months in the refrigerator.  They are a great on the go snack!

Gifts...on a shoestring.

BS"D

Can't wait to use that Amazon gift card you received this holiday? Why not try Nicole Hunn's new book, Gluten-Free on a Shoestring, Quick and Easy,  a follow up to Gluten-Free on a Shoestring: 125 Recipes for Eating Well on the Cheap.

The sparkly donut on the cover is festive in it's own right.  The book incorporates Hunn's frugal approach to gluten-free food prep with a short on time flair.  Although she uses shortcuts like cake mix for desserts, such as, Twinkie cupcakes (yes the Twinkie rears it's head in this blog once again).  She also provides a whole chapter with homemade mixes-- a cost conscious approach, and appreciated.

She gives tips for using ones limited time in the kitchen wisely, such as freezing portions of rice to have on hand for a spontaneous fried rice.   Her section on yeast-free breads including English Muffins, Pita Bread and Hamburger buns certainly makes the lengthy process of bread baking quick and easy.

One aspect of the book I didn't like was the lack of pictures. There is a cluster of pictures in the middle of the book, and they are all baked goods. Although the whimsical picture of Goldfish-style crackers is adorable, the one of Texas Toast is uninspiring. I would have like to see a variety of dishes, and more of them throughout the book.

There is a lot of variety in Hunn's book from Meatless Monday ideas like Italian Polenta to Workday Dinners including a Quick Shepherd's Pie. All around the globe, Hunn keeps costs in mind showing you how much you saved at the end of each recipe. I think Nicole Hunn's new book is a feather in her Gluten-Free on a Shoestring cap, and worth checking out.

In addition to cupcake pans, you can make this recipe actually look like a real Twinkie (or close). To make the "boats"see Todd Wilbur's instructional video on making them out of foil (not difficult once you get the hang of it; I was able to wash them on the top shelf of my dishwasher), or get a "canoe baking pan" as above for a consistent professional look.

Twinkie-Style Cupcakes

from Gluten Free on a Shoestring, Quick and Easy by Nicole Hunn, p.p. 154-5

Cake:
1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix
2 Tablespoons  vegetable shortening, melted and cooled
2 Tablespoons unsalted butter, melted and cooled
2/3 cup water, at room temperature
5 ounces egg whites (from about 4 extra-large eggs), at room temperature

Filling:
8 ounces marshmallow creme (1 small jar Fluff)
1/2 cup vegetable shortening, melted and cooled
1/3 cup confectioners' sugar 
1/2 tsp. pure vanilla extract

1. Pre-heat oven to 325F degrees. Grease or line a standard 12-cup muffin tin, and set it aside.

2. Place the cake mix in a large bowl and whisk a bit to break up any lumps. Add the shortening, butter, and water, and mix well. The batter will be thick.

3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry.

4. Scrape half the egg whites into the bowl of batter and fold in gently. Add the remaining egg whites and fold gently until on a few white streaks remain.

5. Fill the wells of the prepared muffin tin about three-quarters of the way full. Place the tin in the center of the preheated oven and bake for about 22 minutes, rotating the pan once during baking. The cupcakes are done when a toothpick inserted into the center of the middle muffin comes out nearly clean. Allow the cupcakes to cool in the pan.

6. While the cupcakes are cooling, make the filling. In the bowl of your stand mixer fitted with the paddle attachment, place the marshmallow creme and shortening. Beat on medium speed to mix well. Add the confectioners' sugar and vanilla, and beat on high speed until fluffy. Transfer the filling mixture to a pastry bag fitted with a small "Bismarck tube" pastry tip.

7. Once the cupcakes have cooled, invert them onto a piece of parchment paper. With a wooden skewer or large toothpick, make four holes in the underside of each cupcake, and wiggle the top around a bit to create space for filling. Insert the pastry tip into each of the holes, and pipe in some filling (as much or as little as you like). Repeat with remaining cupcakes. 

Yield: 1 dozen cupcakes

Egg Fried Rice

from Gluten Free on a Shoestring, Quick and Easy by Nicole Hunn, p.p. 103

4 Tablespoons canola oil
3 extra-large eggs, lightly beaten
2 scallions, white and green parts chipped finely
4 cups cold, previously cooked rice, with the grains separated as much as possible (not clumpy and sticky)
1 teaspoon toasted sesame oil
2 Tablespoons gluten-free tamari, plus more to taste
1 teaspoon rice wine vinegar

1. Heat a wok or large skillet over high heat and add 2 tablespoons of the canola oil. When the oil is hot, add the add the eggs. Stir to scramble the eggs, and cook only until slightly runny. Remove the eggs from the pan and set them aside. Wipe out the pan.

2. Add the remaining 2 Tablespoons of canola oil to the hot pan. Add the scallions and the rice, and stir, spreading the rice in a shallow layer int he pan. Allow to cook for about 2 minutes without stirring. Using a wooden spoon, break the rice apart, then stir int he sesame oil, tamari, and rice vinegar.

3. Return the cooked egg to the pan, and mix well. Serve immediately.

Yield: 4 servings

Nearing Normal

BS"D

Last week was Chanukah, the festival of lights, 8 days on the Jewish calendar reserved for celebration and festivity.  I have been busy making and baking, latkes, donuts, more donuts, and yet more donuts. Donuts, traditionally fried, are a popular treat to commemorate the oil which G-d miraculously made last for 8 days for the Jews in the desecrated Temple in Jerusalem.

This year I was thrilled to pieces to discover a new book called Learning to Bake Allergen-Free by Colette Martin, of the blog learningtoeatallergyfree.com. I thought I had already "learned" to bake allergen-free when Rosie was diagnosed with multiple food allergies years ago. Out went the eggs, out went the dairy, as for nuts, uh-nope! But I learned a few new things in Ms. Martin's well written tome.

The first few chapters give a detailed explanation of the ins and outs of allergen-free baking. Flours, milk and egg substitutes are explained along with oils and off the shelf gluten free flour blends. She goes into detail of not only the hows, but the whys of egg substitutes. I found it particularly helpful to learn how certain egg substitutes work better for a cake than a cookie, let's say.  I have tried and rejected flax seed gel as an egg substitute due to it's strong flavor, but I gave it another go round thanks to this book. There is also a homemade powdered egg substitute recipe, which is way more economical than the store bought variety.

The book goes on to provide very easy and clear from scratch recipes. It ends with recipes made from gluten free mixes. This is extremely helpful for me, and I think, especially economical. If  you use the mixes you do not have to buy 5 different types of gluten free flours and xanthan gum, only to use a small amount in a particular recipe. She varies the brands enough that one can find their favorite amongst the recipes. 

My only criticism is that she seems to favor hemp milk and coconut oil in her recipes. Although she does devote a whole page to the sing the praises of hemp milk, I've found it still a bit hard to find, and when I have it's been the costliest non-dairy milk alternative. Ditto for coconut oil, whose expense can be prohibitive for many. In addition,  personally don't care to have to melt it before using (as it is a solid at room temperature) when I'm doing a quick recipe. It's not until the very last pages that a chart is provided for substitutes. It is not made clear in the recipes themselves what can be subbed for these items. I used rice milk and canola oil, and all turned out well.  Other than that, I find the ingredients readily available in most chain supermarkets.

Last year I had success making baked cake donuts in addition to fried Jelly donuts, so I decided to try some of her cake recipes as donuts.  I utilized both the from scratch recipes and one from the mix for this purpose.

They could not have come out more beautiful or delicious. I have become very familiar with the egg free cake I refer to as "vinegar chocolate cake", also know as wacky cake, lazy day cake, or 3-hole chocolate cake, and disliked the taste. But, I was willing to give it one more try. Martin's technique is a bit different than others I've tried, first combining wet ingredients and adding the dry second.  Whatever it was it worked and I have an easy new favorite gluten-free and vegan chocolate cake.

Learning to Bake Allergen-Free is a fantastic gift for the allergic and gluten free family or friend. The thanks will keep on coming, along with the baked goods!

Basic Chocolate Cupcakes

from Learning to Bake Allergen-Free by Colette Martin, p. 195

1 1/2 cups gluten-free flour blend
1/2 tsp. xanthan gum (leave out if your flour blend contains xanthan gum)
3/4 cups sugar (I felt it needed about 1 cup)
1/4 cup unsweetened natural cocoa powder
1 1/2  teaspoons baking soda
1/2 teaspoon salt
6 Tbsp. coconut oil, melted (or canola oil)
2 Tbsp. apple cider vinegar
1 cup water
1 tsp. vanilla extract

1.  Pre-heat the oven to 350F degrees. Line a muffin tin with baking cups.

2. Mix the flour, xanthan gum, sugar, cocoa powder, baking soda, and salt together in a medium bowl, making sure the cocoa is fully incorporated. Set aside.

3. Combine the coconut oil, vinegar, water and vanilla together in a large bowl, with a mixer on medium -low speed, about 30 seconds.

4. Gradually add the flour mixture to the wet ingredients. Blend completely

5. Spoon the batter into the baking cups, filling each cup about 3/4 full.

6. Bake at 350F for 20-24 minutes until a toothpick comes out clean.  Cool on a wire rack

Yield: 12 cupcakes

Party Cupcakes from Bob's Red Mill*

from Learning to Bake Allergen-Free by Colette Martin, p.240

1 pkg.  Bob's Red Mill Gluten Free Vanilla Cake Mix
3/4 cup flax seed gel (3 Tbsp. Flax seed meal mixed with 1/2 cup plus 1 Tbsp. warm water; allow to rest 10 minutes before using)
1/2 cup sunflower oil
1/2 cup vanilla hemp milk (I used rice milk)
 1/2 cup allergen-free candy sprinkles.

1. Follow the package preparation instructions with the above substitutions.

2. Stir in the candy sprinkles last, by hand.

3. Bake according to package instructions.

Yield: 12 cupcakes.


*I used Betty Crocker Gluten Free Yellow Cake Mix with good results. I adjusted the liquid in the recipe to match the liquid requirements on the Betty Crocker box.

What to give? What to give?

BS"D

 This time of year, people sit down with a pad and pencil and then tap their pencil on the side of their head racking their brains for what to buy loved ones for holiday gifts. Scanning the myriad glossy ads for Black Friday I noticed the same old things ("mittens again, how nice" yawn), coupled with novelty items that seem cool but really end up taking up space, and are an unneeded expense (how often will you use a home cotton candy maker? Really?!). New books are fresh and interesting. New cookbooks are useful. In addition, they are often glossy and appealing. I find people on specialty diets, like gluten and allergy-free are always looking for new and exciting recipes. In the coming weeks, I hope to review some great new cookbooks that make wonderful holiday gifts. If you want to push your gift over the top, prepare one of the dishes in the book and present it on a nice new platter or baking pan for the recipient to keep. I guarantee you it will be appreciated.

I revisit the Twinkie controversy to review my first book, Real Snacks by Lara Ferroni. As Americans sit biting their nails over whether they will be able to buy classic snack cakes ever again, you can prepare them at home, and make them gluten free and vegan! Once again the ever considerate Lara Ferroni, author of another favorite of mine, Doughnuts, has included gluten-free and vegan (no eggs, no dairy) substitutions for her recipes. How great is that! Ferroni's book covers popular American snacks savory to sweet that are normally purchased. The subheading on her book states, "make your childhood treats without all the junk", sounds good to me. From the goldfish crackers to the Hostess style cupcakes on the cover, she does quite a comprehensive job of covering all the biggies. Being a food photographer, Ferroni's photos in Real Snacks, are top notch, style wise, and mouth watering, stomach wise. You can purchase a Twinkie mold baking pan , or you can create your own molds out of aluminum foil and a spice jar as in Todd Wilbur's video.

 

 Vanilla Snack Cakes

from Real Snacks by Lara Ferroni, p.p. 5-6, 140

Ingredients:


    3/4 cup (90 grams) gluten-free all-purpose baking mix.
    1/4 cup (30 grams) ground millet
    1 teaspoon baking powder
    1/2 teaspoon salt
    4 egg whites
    1/3 cup (66 grams) cane sugar
    2 tablespoons honey
    1/4 cup (2 ounces) water
    2 tablespoons safflower oil
    4 egg yolks
    1 teaspoon vanilla extract
    1 batch (about 1 cup) Snack Cake Crème
Preparation:

Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.

Sift the all purpose baking mix, ground millet flour, baking powder, and salt together and set aside.

In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.

In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.

Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.

To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.

To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.

Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate (Chocodiles anyone?!).

Filling:

2 tablespoons ground millet flour
1/2 cup milk
1/2 cup (100 grams) cane sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 tablespoons coconut oil
Dash of salt (optional)

Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.

For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil.

Yield: 8 large

I have made the appropriate substitutions for gluten free. Ingredients 3/4 cup (90 grams) white spelt or all-purpose flour 1/4 cup (30 grams) ground millet or cake flour 1 teaspoon baking powder 1/2 teaspoon salt 4 egg whites 1/3 cup (66 grams) cane sugar 2 tablespoons honey 1/4 cup (2 ounces) water 2 tablespoons safflower oil 4 egg yolks 1 teaspoon vanilla extract 1 batch (about 1 cup) Snack Cake Crème print a shopping list for this recipe Preparation Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan. Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside. In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside. In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half. Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème. To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème. To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious. Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate. For gluten-free Vanilla Snack Cakes, replace the white spelt flour with an equal amount of gluten-free all-purpose baking mix. Filling: 2 tablespoons white spelt or ground millet flour 1/2 cup milk 1/2 cup (100 grams) cane sugar 1/2 teaspoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 4 tablespoons coconut oil Dash of salt (optional) Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely. In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days. For gluten-free Snack Cake Crème, use the ground millet flour instead of the white spelt. For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil. Yield: 8 large

R.I.P. Twinkie

BS"D

Big News!!! Hostess to cease producing Twinkies (and other beloved snack cakes). For those who eat gluten free, we said goodbye to Mr. (or is it Ms.?) Twinkie long ago.  But this week at the Kosherfest trade show in Secaucus, NJ, I received the good news that Shabtai Gourmet, a gluten and peanut free company,  is going to begin producing gluten free Twinkie-like snack cakes. Adding to their amazing repertoire of Ring Ding and Yodel-like cakes.  You can soon enjoy this iconic American treat even if you are gluten free (and they are also kosher for Passover).

Other great products tasted at the show include a truly outstanding gluten free (and kosher for Passover) baguette by Eytan gourmet. A number of years ago I became smitten with their outstanding gluten free brownies, and hope to buy their breads soon.

Another interesting baked good company at the show was My Dad's Cookies, which offered a selection of bakery style gluten free cookies, including black and whites, linzer tarts, and a Milano-style cookie. They really looked like the "real" thing.

Manischewitz has expanded their gluten free offerings and has come out with red velvet macaroons to add to their myriad of flavors. They have a macaroon mix wherein you can make your own macaroons at home. I saw the potential in this product to be used for a crust for pies or cheesecakes.  Experiment, I'm sure you will find many new uses for this new product.


My all time favorite of the show this year were Naturale-Boon, high end chocolates from Australia, available online in the U.S. They are available in pareve (non-dairy) and dairy varieties, and are as beautiful as they are delicious. Their homemade caramels are buttery and out of this world! In addition, Boon puts out a soy chocolate milk that reminded me of Yoohoo in glass bottles.

For a quick fix on the go, there are The Simply Bars. Low calorie, vegan, gluten free and kosher. Need I say more.

I love the brown rice that's precooked and in individual bowls by Minsley. I buy them at Costco. Now I discovered they also make quinoa in the same sort of packaging. What a great idea for lunches at school or the office. You can have it with a salad, or bring a leftover piece of chicken, fish and veggies to mix in with the ready to serve quinoa.

This year for Thanksgiving, I decided to make a stuffing themed quinoa salad. It can be served warm in lieu of stuffing, but I prefer quinoa cold. If you want a great bread stuffing, I suggest using cubed gluten free hot dog buns, as they have the most crust surface area and hold up better in a stuffing than sliced gluten free bread.

Festival Fall Quinoa Salad or "Squiffing"

2 cups prepared quinoa (1 cup raw), cooled
1/2-3/4 cup dried cranberries
1/2 cup chopped dried apricots or apples
1/2 cup chopped pecans, toasted*
2 stalks scallions, finely chopped

Dressing:
1/3 cup olive oil
3 Tbsp. apple cider vinegar
1 teaspoon dijon mustard, optional
2 Tbsp. honey
salt and pepper to taste

In a large bowl, gently mix together salad ingredients.

In a small bowl, whisk together dressing ingredients. Pour over salad. Toss well to coat. 

Cover and chill until ready to use. May be prepared up to 2 days in advance.

Serves: 6-8


*To toast nuts: Spread out in  a single layer on a baking sheet. Bake at 350F degrees for 6-8 minutes, turning several times. Allow to cool.