Makes Pies and Desserts

Transcription

1 and spectacuar frozen deights. With Laurie guiding you in the kitchen, you no onger be saying Sorry, I can t, and instead be shouting Oh, yes I can! Here is just some of the insider knowedge you be privy to so you can shift your dessert-making know-how into overdrive: stocking your pantry with aergen-free essentias interpreting food abes to spot hidden aergens making smart ingredient substitutions earning the experts top secrets to making successfu desserts free of dairy, guten, and other food aergens The Aergy-Free Cook Makes Pies and Desserts wi have you instanty whipping up and dishing out unbeievaby fabuous guten-free, aergen-free, vegan confections guaranteed to knock the socks off any dessert-oving connoisseur. Laurie Sadowski is a certified persona trainer and nutrition and weness speciaist, and has been diagnosed with ceiac disease. Laurie is aso the author of The AergyFree Cook Bakes Bread and The Aergy-Free Cook Bakes Cakes and Cookies, and bogs about vegan and guten-free cooking and baking at auriesadowski.wordpress. com. Keep abreast of a her activities at auriesadowski.com. Book Pubishing Company $14.95 US n $17.95 CAD Book Pubishing Company Your purchase supports our environmenta commitment to using postconsumer recyced paper and pant-based inks. Cherry Pie with Cacao Nib Pastry Crust Laurie Sadowski Shortbread Lemon Tarts with White Chocoate Drizze h t Makes Pies and Desserts pudding cakes, uscious ayered desserts, fruity cobbers and crisps, rich cheesecakes, e s you can now savor faky tarts on a par with the finest bakeshop, aong with gooey j u impressive assortment of guten-free goodies. Regardess of your dietary restrictions, g Dig your fork into a itte sice of heaven! Laurie Sadowski cuts no corners with her i n Ice Creams i t m Puddings s o Ho Cobb ers & Crisps o es Vegan g n Tart s m a de d Pies Cheesecakes The Aergy-Free Cook Have your pie... and eat it, too! k e t h e a r e The Aergy-Free Cook Makes Pies and Desserts Guten-Free, Dairy-Free, Egg-Free, Soy-Free Laurie Sadowski

2 Contents PART I PART II PART III PART IV Preface, iv Acknowedgments, v Introduction, vi Guten Sensitivity and Food Aergies 1 Other Food Aergies and Sensitivities 2 Check the Aergen Information for Each Recipe 3 Interpret Food Labes Carefuy 4 Seven Steps for Getting Started 4 Guten-Free and Aergy-Free Ingredients 7 Pack Your Pantry: Fours and Starches 7 Xanthan Gum 10 Leaveners 11 Additiona Ingredients and Smart Substitutions 13 Unrefined Sweeteners 13 Good-for-You Fats 15 Nuts, Seeds, Peanuts, and Coconut 15 Fresh Fruit 17 Favor Enhancers 19 Chocoate and Cocoa 19 Egg-Free, Dairy-Free, and Aergy-Free 21 Essentia Equipment 24 Seven Tips for Success 26 The Recipes 27 Pies and Cheesecakes 27 Tarts of A Sizes 60 Cobbers, Crisps, and Other Fruit-Fied Desserts 82 Puddings, Pudding Cakes, and Layered Desserts 97 Ice Cream and Frozen Desserts 118 Conversions, 145 About the Author, 147 Index, 148 iii

3 Preface G uten sensitivity. Ceiac disease. Food aergies. Chances are, if you ve picked up this book, you or someone you know is far too famiiar with these issues. The good news is that access to aergen-free, guten-free foods is much greater than it was even just ten years ago. And I m here to show you how to turn safe, heathfu ingredients into perfect pies and decadent desserts. I want everyone to be abe to enjoy nutritious and deicious baked goods and sweet treats. When I first set out to write a book on aergen-free, gutenfree, and vegan baking, my intention was to provide peope with foods they missed the most. My message remains the same today: you can enjoy the goodies you once oved, whie accommodating restricted diets and not skimping on favor, texture, or enjoyment. This book is the third instament in The Aergy-Free Cook series. The Aergy-Free Cook Bakes Bread provides recipes for soft breads, gooey cinnamon buns, and crusty sandwich ros. The Aergy-Free Cook Bakes Cakes and Cookies deivers cakes of a kinds, fudgy brownies and bars, and cookies gaore. This voume rounds out the dessert spectrum with pies, cobbers, ice cream, trifes, and just about everything in between. Like the others in the series, this book meets the needs of those who consume a guten-free diet. The recipes are aso vegan and suitabe for peope who do not eat dairy products or eggs. In addition, none of the recipes ca for nightshades or soy, which can trigger food aergies or sensitivities. And finay, any recipes that contain egumes, nuts, peanuts, seeds, and yeast are ceary marked so you can modify those recipes if you need to. Heath and nutrition are priorities for me, but et s be honest so is dessert. If you fee the same, you ve found the best of both words in this book. And in me, you ve found a kindred spirit. So... when can I come over for dessert? Laurie Sadowski iv

4 PART II Guten-Free Ingredients and Tips for Success The ony rea stumbing bock is fear of faiure. In cooking you ve got to have a what-the-he attitude. Juia Chid D essert overs. You know who you are. No matter how deicious the mea, you ve reserved oosening your bet bucke for the pie, cheesecake, tart, cobber, pudding, or ice cream to come. As far as you re concerned, having this sweet treat at the end of the mea is, in fact, saving the best for ast. Of course, to make desserts that are worth ooking forward to, you must start with the best ingredients. Whether you re etting your creative juices fow, experimenting with new favors to make your taste buds sing, or repicating a cassic just ike Grandma used to make, pick your ingredients carefuy. For me, that means turning to my guten-free faves. Pack Your Pantry: Guten-Free Fours and Starches T o mimic the resuts of using wheat four, I combine different guten free fours and add xanthan gum or guar gum (see page 10) to provide structure. Many guten-free fours are avaiabe, and I have ex- 7

5 perimented with them to accommodate my own tastes and needs. In the process, I ve happiy discovered that guten-free baking can trump wheatbased baking not ony in taste but aso in nutrition! It s best to create a four combination for each recipe. I avoid using apurpose guten-free mixes from the store because these may incude refined ingredients, dry mik, and geatin and none of these correspond with my ifestye or dietary restrictions. In addition, I offer no master four mix that can be pugged into each recipe. Whie some peope might prefer this one-sizefits-a approach, my passion for recipe deveopment is fueed by the unique taste and texture of guten-free fours. I recommend a variety of combinations because I know some fours perform certain tasks better than others. The key here is discovering the properties and favor of each four. That s why this section goes into detai about key ingredients. I encourage you to foow my recipes as written, but if you must change an ingredient, you can use tabe 2, page 11, to substitute your own guten-free four combinations. And remember, the key to kitchen success is starting with high-quaity ingredients and experimenting. Essentia Fours and Starches Let s start with the ist of guten-free fours I use in this book: Sorghum four. Sorghum four has a neutra favor, a great texture, and an admirabe nutritiona profie. In addition, its ow cost makes it an affordabe choice. I tend to use it for at east haf the tota amount of four in my four combinations. Quinoa four. Rich in fiber, iron, and protein, quinoa four adds structure to guten-free recipes. Because of its strong favor, I recommend using quinoa four for no more than one-quarter of the tota amount of four in any four combination. Teff four. High in protein, sighty sweet, and somewhat nutty, teff four has simiar nutritiona properties to quinoa four. It s aso a peasant compement to cocoa or moasses. Miet four. Rich in B vitamins, miet four is somewhat sweet and adds a moist, tender crumb to baked goods. This makes it an especiay good four to use when baking cakes, such as the pudding cakes and trifes in this book. Cornmea. Cornmea is avaiabe in white, yeow, and bue. A key ingredient in cornbread and poenta, it provides a dense, crumby texture. 8 Part II

6 Seven Tips for Success I m sure by now you re raring to go and have bookmarked a few recipes (or more than a few!) that are caing your name. For the best resuts, take a ook through these tips before getting started. 1. Read the recipe. Sounds obvious, right? But it s important to read the recipe severa times before starting so you have an idea of the steps invoved. Pus, you can have a the equipment and ingredients ready to go, so you be ess ikey to forget something. 2. Gance through the chapter opening. At the beginning of each chapter, there are specific tips for creating the perfect pies, cobbers, ice creams, and other desserts. So after you pick your recipe a pie, for exampe revisit the specia instructions and tips at the beginning of the pie chapter. 3. Spoon and eve. Use the spoon-and-eve method for measuring fours. Stir the four just before using to aerate it in its container. Then spoon the four into the measuring cup and eve it off with the smooth edge of a tabe knife. 4. Measure carefuy. Accuracy is critica to success in baking, so take your time when measuring each ingredient. 5. Combine dry ingredients thoroughy. Aways use a dry whisk to combine dry ingredients, such as fours, eaveners, starches, and spices, before mixing them with wet ingredients. This wi ensure that the dry mixture is aerated and the ingredients are eveny distributed. 6. Preheat the oven even onger than you need to. Preheat the oven for at east 15 minutes to be sure the temperature is accurate. Athough most ovens wi signa that they are ready earier, don t beieve them. 7. Store it right. If you have eftovers, be sure to check the beginning of each chapter for how to store a your deicious desserts for next-day noshing! 26 Part IIi

7 PART IV The Recipes Pies & Cheesecakes A you need is ove. But a itte chocoate now and then doesn t hurt. Chares M. Schuz, American cartoonist and creator of Peanuts See Chocoate Mousse and Brownie Pie, page 50.

8 This creamy pie reminds me of the cheesecakes from my chidhood not ike the dense New York stye cheesecakes, but ighter and sikier, ike ones haiing from Phiadephia. Wid bueberries add the best favor, but reguar bueberries wi work too. Bueberries and Cream Pie Free of: corn, grains, egumes, peanuts, seeds, yeast yied: 8 sices Pecan Crust (can be prepared up to 1 day in advance) 2 cups pecans (see tips) ½ cup pitted soft honey dates (see page 14) Creamy Bueberry Fiing 1 cup frozen wid bueberries, thawed but not drained 1 ripe avocado, fesh mashed ¾ cup creamy raw cashew butter (see tips) 3 tabespoons agave nectar, pus more as needed 2 tabespoons freshy squeezed emon juice 1 teaspoon vania extract 1 8 teaspoon fine sea sat 2 tabespoons coconut oi, meted Bueberry Topping 1 cup frozen wid bueberries 2 tabespoons agave nectar To make the crust, ighty oi a 9-inch gass pie pate. Put the pecans and dates in a food processor. Puse unti the ingredients begin to stick together. To test, squeeze a sma amount of the mixture in your hand. If it doesn t stick together, puse the mixture a few more times, being carefu not to overprocess it. Scrape the mixture into the prepared pie pate using a rubber spatua. Press the mixture eveny into the bottom and up the sides of the pie pate to form a crust. Put the crust in the freezer. To make the fiing, put the bueberries, avocado fesh, cashew butter, agave nectar, emon juice, vania extract, and sat in the food processor. Process unti smooth, stopping occasionay to scrape down the work bow if necessary. Taste for sweetness you may want to add 1 to 2 additiona tabespoons of agave nectar if the bueberries aren t very ripe. The heat from the motor shoud sighty warm the mixture, which is good; otherwise, when you add the coconut oi, it wi harden. With the food processor running, add the coconut oi in a thin stream and process unti we combined. To fi the pie, remove the crust from the freezer. Scrape the fiing eveny into the crust using a rubber spatua, smoothing the top. To make the topping, put the bueberries and agave nectar in the food processor and process unti smooth. Spread the topping eveny over the fiing using a rubber spatua, smoothing the top. Put the pie back in the freezer if you re serving it within the hour, or put it in the refrigerator if you re serving it ater in the day. Serve cod. Per sice: 469 caories, 7 g protein, 36 g fat (7 g sat), 34 g carbohydrates, 1 mg sodium, 48 mg cacium, 6 g fiber 52 Part IV

9 Tips Toast the pecans (see page 16) if desired for a richer favor, or eave them raw for a more subte favor. Either raw or roasted cashew butter works we in this recipe; the raw variety gives a more neutra favor, whie the roasted version adds depth and richness. To earn how to make homemade nut butter, see page 16. Pies & Cheesecakes 53

10 The combination of chocoate and raspberry is guaranteed to make you swoon. Fruity, chocoaty, and decadent, this cobber is best served warm and topped with a scoop of Very Vania Ice Cream (page 122). Doube Chocoate Raspberry Cobber Free of: egumes, nuts, peanuts, seeds, yeast yied: 9 servings Chocoate-Raspberry Fiing 6 cups fresh or frozen raspberries ¼ cup tapioca four 2 tabespoons agave nectar ½ cup nondairy semisweet chocoate chips Chocoate Biscuit Topping ¾ cup sorghum four ½ cup teff four ¼ cup tapioca four or arrowroot starch ¼ cup natura unsweetened cocoa powder, sifted 4 tabespoons unrefined cane sugar 2 teaspoons baking powder 1 teaspoon xanthan gum 3 tabespoons coconut oi, softened 2 tabespoons unsweetened appesauce ½ cup unsweetened nondairy mik, pus more if needed 3 tabespoons nondairy semisweet chocoate chips To make the fiing, put the raspberries, tapioca four, and agave nectar in a 9-inch square gass baking dish. Stir unti the raspberries are coated with the tapioca four and agave nectar. Sprinke with the chocoate chips. To make the topping, put the sorghum four, teff four, tapioca four, cocoa powder, 3 tabespoons of the sugar, and the baking powder and xanthan gum in a arge bow and stir with a dry whisk to combine. Add the coconut oi and appesauce. Use a pastry bender or two knives to cut the mixture unti it resembes moist, coarse crumbs. Graduay stir the nondairy mik into the four mixture, using just enough to form a smooth but not sticky dough. If the dough is too dry, sprinke it with additiona nondairy mik, a itte at a time, and work it in. To assembe, scoop out about 2 tabespoons of dough at a time and drop it onto the fiing unti the dough is competey used up and the fiing is eveny but not fuy covered. Sprinke with the remaining tabespoon of sugar and the 3 tabespoons of chocoate chips. To bake and serve, position an oven rack in the midde of the oven. Preheat the oven to 350 degrees F. Bake on the midde rack for 30 to 35 minutes, unti the topping is firm and the fiing is bubbing. Let stand for 15 minutes before serving. Serve warm directy from the dish. Per serving: 301 caories, 5 g protein, 12 g fat (8 g sat), 48 g carbohydrates, 65 mg sodium, 70 mg cacium, 9 g fiber Cobbers, Crisps, & other Fruit-Fied Desserts 85

11 About the Author L aurie Sadowski s ove of food began with her first bite of rice Pabum. At a young age, she was introduced to fruit trees and vegetabe gardens, and she ater became a food writer and restaurant reviewer. Her creativity in the kitchen began when she was diagnosed with ceiac disease. Soon after, she sef-pubished a guten-free, casein-free cookbook, Mission in the Kitchen. The adoption of a vegan diet further fueed Laurie s foodie fire. After winning the vegetarian category in a nationa recipe competition and cook-off, she became a vegan food coumnist for her oca newspaper. Her ove of food and heath, combined with a passion for heping others, drove her to write a series of guten-free cookbooks that aso addressed other common food aergies. The Aergy-Free Cook Bakes Bread was first, and The Aergy-Free Cook Bakes Cakes and Cookies soon foowed. The Aergy-Free Cook Bakes Pies and Desserts is the third instament. Laurie ives in the Niagara region of Ontario, Canada, where she promotes heathfu iving, cooks and bakes, and continues her studies in music and art. And, you know, constanty dreams about food. 147

12 and spectacuar frozen deights. With Laurie guiding you in the kitchen, you no onger be saying Sorry, I can t, and instead be shouting Oh, yes I can! Here is just some of the insider knowedge you be privy to so you can shift your dessert-making know-how into overdrive: stocking your pantry with aergen-free essentias interpreting food abes to spot hidden aergens making smart ingredient substitutions earning the experts top secrets to making successfu desserts free of dairy, guten, and other food aergens The Aergy-Free Cook Makes Pies and Desserts wi have you instanty whipping up and dishing out unbeievaby fabuous guten-free, aergen-free, vegan confections guaranteed to knock the socks off any dessert-oving connoisseur. Laurie Sadowski is a certified persona trainer and nutrition and weness speciaist, and has been diagnosed with ceiac disease. Laurie is aso the author of The AergyFree Cook Bakes Bread and The Aergy-Free Cook Bakes Cakes and Cookies, and bogs about vegan and guten-free cooking and baking at auriesadowski.wordpress. com. Keep abreast of a her activities at auriesadowski.com. Book Pubishing Company $14.95 US n $17.95 CAD Book Pubishing Company Your purchase supports our environmenta commitment to using postconsumer recyced paper and pant-based inks. Cherry Pie with Cacao Nib Pastry Crust Laurie Sadowski Shortbread Lemon Tarts with White Chocoate Drizze h t Makes Pies and Desserts pudding cakes, uscious ayered desserts, fruity cobbers and crisps, rich cheesecakes, e s you can now savor faky tarts on a par with the finest bakeshop, aong with gooey j u impressive assortment of guten-free goodies. Regardess of your dietary restrictions, g Dig your fork into a itte sice of heaven! Laurie Sadowski cuts no corners with her i n Ice Creams i t m Puddings s o Ho Cobb ers & Crisps o es Vegan g n Tart s m a de d Pies Cheesecakes The Aergy-Free Cook Have your pie... and eat it, too! k e t h e a r e The Aergy-Free Cook Makes Pies and Desserts Guten-Free, Dairy-Free, Egg-Free, Soy-Free Laurie Sadowski