Applesauce Spice Cake Muffins

½ cup applesauce (I used home canned – chunky and full of cinnamon)

1/2 cup granulated sugar

½ cup brown sugar

2 large eggs or 2 Tbsp. flax meal stirred into 6 Tbsp. hot water

½ cup gf oat flour

½ cup gf oats (or oat flour)

½ cup sorghum flour

½ cup all purpose gluten free flour

2 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 tsp. ground cloves

1 tsp. freshly ground nutmeg

2 tsp. ground cinnamon

1 tsp. ground ginger

 ¾ cup “buttermilk” of choice ***

2 tsp. vanilla

1.      Preheat oven to 350*F.  Grease 12-14 cupcake papers and place in cupcake tin. 

2.     Using electric mixer, combine applesauce and sugar on medium speed until well blended.  Mix in eggs on low speed until blended.

3.     In medium bowl, combine dry ingredients.  In a small bowl combine buttermilk and vanilla.

4.     On low speed, beat dry ingredients  into applesauce mixture, alternating with buttermilk, and ending with dry ingredients.  Mix just until combined.  Using a large cookie scoop, scoop batter into prepared pans/papers and gently smooth tops if needed.

5.     Bake at 350 for 22-28 minutes, until a tester inserted in center comes out clean.  If baking in an 8” round pan, bake for 30-35 minutes. 

*** To make buttermilk, pour 2 Tbsp. vinegar or lemon juice in a measuring cup.  Add required amount of milk of choice.  Stir, and let stand 5 minutes.

Harvest Day Cake

This cake is my absolute favorite, beating out even chocolate as my most craved cake.  Everyone who has tried it agrees with me.  I think it will be a hit in your family also.

Harvest Day Cake

1 cup gluten free oat flour

1 cup sorghum flour

½ cup all purpose gluten free flour blend***

1 ½ tsp. baking soda

½ tsp. baking powder

1 ½ tsp. xanthan gum

1 tsp. cinnamon

1 tsp. ground cloves

1 tsp. nutmeg

1 tsp. ground ginger

½ tsp. salt

1 ¼ cups olive oil

1 cup packed brown sugar

1 cup granulated sugar

3 Tbsp. flax meal combined with 9 Tbsp. hot water (let stand 5 minutes) **

1 can (15 oz) pumkin

¾ cup dried cranberries

¾ cup toasted chopped pecans

1.        Heat oven to 350 degrees.  Grease bottom and sides of “9x13” pan, or two 9” round pans.  Set aside.   Combine flours, baking powder and soda, spices, and xanthan gum in a medium bowl.  Set aside.

2.         Add oil and flax goo, and  mix for one minute.  Add sugars and beat another couple of minutes.  Add in pumpkin and flour mixture.   Stir in cranberries and pecans.  Pour into greased pans.

3.       Bake rectangular pan for 47-55 minutes, and rounds 38-45 minutes or until toothpick inserted in the center comes out clean and center feels firm.   Cool on a wire rack.  When cool, sprinkle with powdered sugar or frost with icing of choice.

** May use 3 whole eggs instead of flax, or the equivalent of egg replacer

***Whole wheat or all purpose flours may be substituted for gluten free flours.

Recap of the 2010 FAAN Walk

     The 2010 FAAN (Food Allergy Anaphylaxis Network) Walk for Food Allergy was held in Chicago in Lincoln Park on Sunday, October 17^th.  The theme of this year’s walk was “Moving Toward A Cure.”    Cybele Pascal, author of The Allergen-Free Baker’s Handbook, and Kelly Rudnicki, author of The Food Allergy Mama’s Baking Book, were in attendance to sign copies of their books, and Cybele Pascal was the local celebrity chair of the event. The walk officially kicked off with Cybele Pascal and FAAN officials making some announcements and recognizing the top fundraising teams and some strides made in the allergy world in the past year.  Out of 54 total Walks this year, 36 have been completed, putting FAAN at 75% of their goal of $2,669,000.  $78,014, was raised at the Chicago location this week end, our team contributed over $800, hitting our goal for this year.  There were many donations mailed in that have not yet been calculated (from our team and in general), so I’m sure the numbers will go up once all of those come in.

      We had extremely beautiful weather to walk in, though the breeze off of the lake was a bit cool and we were thankful that we made team sweatshirts as well as tee shirts. There were officially 13 people walking as the Illinois Valley Food Allergy Support Team this year – our family, Bud’s mom, Kristy and AJ, Amber (our team captain) and Kory and their two boys, and Amber’s mom. We walked a three mile course that wound through some of Lincoln Park Zoo and along the lakefront.  The fall colors were absolutely gorgeous in the sunshine.  We took some great team photos, and got beautiful shots of the kids along the walk route.  You can see some of the photos on my blog: www.abcsandallergies.blogspot.com.  When we arrived and parked our van, we met up with the rest of our team and got registered and got our official walk tee shirts, then were free to visit the vendor tables before the walk began.  There were many vendors on hand this year.  DEY, (www.EpiPen.com) makers of EpiPens, were on hand to demonstrate the new EpiPen design and hand out trainer pens.  The new design is much easier to use and more ergonomic, if a bit larger than the old one.  Enjoy Life (www.enjoylifefoods.com) was also on hand  to give out free samples of some allergen friendly granola and snack bars, as well as coupons for their products, which includes the only chocolate bars that are safe for Mandie.  They also had a wonderfully informative brochure on celiac and the top 8 allergens.  We tried samples of some gummy candies by Surf Sweets (www.surfsweets.com), some of which are free of palm, which delighted Mandie to no end.   Mandie also got to eat her very first (gluten free) pretzel, which was made and distributed by Kim and Scott Holstein of Kim & Scott’s café twist on North Lincoln Ave in Chicago (www.kimandscotts.com).  They are an excellent company and very allergy aware, and their pretzels are excellent!  They have non gluten free pretzels in the freezer section at Whole Foods and Jewel stores, and hope to begin selling their gluten free line at those stores soon.   There were also vendors there from Divvies (www.divvies.com), Sunbutter (www.sunbutter.com), Barney Butter Almond Butters (www.barneybutter.com), Ian’s Naturals (www.iansnaturalfoods.com), and Pirate Brands Gluten Free Snacks (www.piratebrands.com). 

    After the walk our team enjoyed a picnic lunch together on a sunny hillside in the park, then everyone headed home.  We already have plans for some fundraisers for next year, and are thinking seriously about walking in Nashville as well as Chicago. 

      I would like to thank all of you for your prayers and support.  We could not have met our goals and had such a successful walk without all of you.          



Mandie's first ever pretzel - by Kim & Steve's cafe twist.



Illinois Valley Food Allergy Support team, Chicago 2010.



Starting off the walk!

Our best friends came from TN to walk w/our team!

Great photo along Lake Michigan.

AJ & Mandie - best friends forever.

Dinner Rolls/Hot Dog Buns/Hamburger Buns

Dinner Rolls modified from Living Without Magazine (http://www.livingwithout.com/)
2 large eggs, room temperature (or 2 Tbsp. flax meal dissolved in 6 Tbsp. warm water)
2 Tbsp. warm water
1 cup unsweetened applesauce
 1/4 cup oil (we use corn oil)
1 tsp. cider vinegar or rice vinegar
2 cups gluten free all purpose flour (we use Bob's Red Mill)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
2 tsp. xanthan gum or guar gum
2 tsp. yeast, optional
1. Preheat oven to 350 degrees.  Grease 6-8 muffin cups.  2. Mix egg or flax goo, water, applesauce, oil, and vinegar in a bowl until combined.  3. In the bowl of a stand mixer, place flour, baking soda, baking powder, sugar, salt, xanthan gum and yeast (if using) and blend together.  With mixer on low speed, add wet ingredients to the dry ingredients.  4.  Using an ice cream scoop, distribute the dough evenly among the muffin cups.  Immediately place the pan in preheated oven and bake for 35 minutes until internal temperature registers 160 degrees on a thermometer.  Remove rolls from oven and let sit for 5 minutes before serving.

Hamburger Buns
Prepare buns as above from steps 1-3. Line a baking sheet with parchment paper.  Grease 7 -8 english muffin rings or large canning jar rings and place them on the baking sheet.  Using an ice cream scoop, place dough in the rings and smooth tops.  Sprinkle with gluten free oats or sesame seeds if desired.  Bake at 350 for 35 minutes as above.

Burger buns topped with gf oats.

Hotdog Buns
Prepare buns as above from steps 1-3. Use baguette pans or form heavy duty aluminum foil into the correct shape.  Place a scoop of dough into each greased  form (makes about 8) and pat into shape using a small spatula sprayed with oil.  Bake for 40-45 minutes as directed above.  Remove from forms, cool, and split down the center.

Dog buns in foil forms.

The finished buns!

Apple Fritters

Apple Fritters

Makes 30 donut hole sized fritters

2 Tbsp. flax meal dissolved in 6 Tbsp water (or 2 eggs)

3 Tbsp. water, warm to touch

1 cup chunky  applesauce with sugar and cinnamon (homemade)

¼ cup oil of choice

1 tsp. cider vinegar

1 cup gf oat flour

1 cup gf all purpose flour

½ tsp. baking soda

1 ½ tsp. baking powder

¼ cup sugar

 ½ tsp. salt

2 tsp. xanthan or guar gum

2 tsp. yeast (optional)

1.     Preheat oil of choice in a fryer.

2.     Combine flax goo (or egg), water, applesauce, oil, and vinegar in a bowl until combined. 

3.     In the bowl of a stand mixer, combine flours, baking soda, baking powder, sugar, salt, xanthan gum (or guar gum), and yeast (if using).  With mixer on low speed, add wet ingredients to the dry ingredients.

4.     Using a small cookie scoop (about 1 Tbsp. capacity), drop dough into hot oil.  Cook for about 3-5 minutes or until they are brown and crispy on all sides.  Remove to a paper towel and roll in granulated sugar, cinnamon sugar, or powdered sugar.  Cool and enjoy!