Allergy-Friendly Food for Families: 120 Gluten-free, Dairy-free, Nut-free, Egg-free, and Soy-free Recipes Everyone Will Love by the Editors of KIKI (Andrews McMeel, $24.99)
More than 12 million Americans have food allergies. The big question is can you prepare tasty meals that are free from most common allergens. After examining this cookbook, the answer is a resounding yes.
The editors of KIKI, the premiere magazine about raising families the natural and organic way, have gathered 120 recipes that are both easy to prepare and free of at least three of the main allergens, most free of all five.
The recipes are grouped into six main chapters: Breakfast, Lunch, Dinner, Snacks, and Parties. In addition, there is useful information about building and stocking a natural, allergy-free pantry. The proof of just how good any cookbook is, of course, by the results of its recipes. The first recipe I tested was the “I Can’t-Believe-It’s-Not-buttercream chocolate cake.” The colorful tabs on the recipe’s page informed me it was dairy, nut, egg and soy free. I baked this cake and for extra decadence, used the “Fudgy Chocolate Frosting,” which was also dairy, nut, egg, and soy free. It was delicious and the friends I served it to did not believe this was a healthier alternative.
This is a cookbook that is highly recommended. Many of the recipes will get the children of the house also engaged in the family kitchen.
I-CAN’T-BELIEVE-IT’S-NOT-BUTTERCREAM CHOCOLATE CAKE
Ingredients:
½ c canola oil, plus more for coating the pan
1 ¾ c unsweetened rice milk
1 tsp apple cider vinegar
1 c unbleached all-purpose flour
¾ c whole-wheat pastry flour
¾ c cocoa powder
2 Tbs baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups raw cane sugar
¼ c brewed coffee
1 tsp vanilla extract
Preheat oven to 350F. Coat two 9-inch round cake pans with canola oil.
In a large measuring cup, combine the rice milk and vinegar and set aside.
In a medium bowl, add the all-purpose flour, pastry flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a large bowl, whisk the canola oil, sugar, coffee, and vanilla. Add the rice milk and mix well.
Working in batches, scoop the dry ingredients into the wet ingredients and stir to combine.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
For each cake, run a butter knife around the edge of the cake to loosen it from the pan, then place a plate on top and invert it to remove from the pan.
To assemble, place one layer of the cake on a plate or cake plate. Frost with one-third of the frosting. Top with the second layer of the cake, and frost the top and sides with the remaining frosting. Refrigerate one hour before serving.
FUDGY CHOCOLATE ICING
½ c soy-free nonhydrogenated margarine, at room temperature
3 c powdered sugar
¼ c cocoa powder
2 to 3 Tbs unsweetened rice milk
1 tsp vanilla extract
In a large bowl or stand mixer fitted with paddle attachment, beat the margarine until soft. Add the powdered sugar in batches; then the cocoa powder, rice milk, and vanilla. Beat for 3 to 5 minutes, until light and fluffy. If not using right away, cover and refrigerate for up to 2 days. Allow to come back to room temperature before frosting.

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