Lemon Blueberry Layer Cake - gluten free, vegan & top 8 allergen free

This is the kind of cake that makes me very happy!

Lemon layer cake with Blueberry compote and Vanilla Bean butter cream!

It makes for a perfect Spring or Summer celebration cake-
When you are needing a little change from chocolate or vanilla cakes or just want something with a little more "grown up" flavor this is the way to go.  

Now if your not a fan of blueberries you could easily do a raspberry or strawberry filling instead. The lemon cake layers are a pretty delicate lemon flavor so switching up the middle compote will compliment most any fruit flavor.  In the frosting recipe I used my newest favorite baking item I just bought, Vanilla Bean Paste.  It adds not only a wonderful vanilla flavor but also enhances the look of the frosting with little specks of vanilla.  If you don't have the paste just use pure vanilla extract and it will work too!

This was for a special birthday so I ended up doubling my recipe and making a three layer cake, I froze the extra layer to use at a later date.  If you decide to just make a two layer I would still make the same amount of compote but just spread it on thicker, more is always better in my book!



gluten free, vegan and top 8 allergy free...........


Lemon Cake:   recipe found (   here  )  Using 2-8 inch round cake plans and reducing bake time to 25 minutes.
*I doubled the cake recipe to make a 3 layer (I froze the fourth)

Blueberry Compote:

3 Cups  Blueberries (fresh or frozen)
1/4 tsp  Crystallized Lemon Powder (or 1/2 TB  Lemon Juice)
1/2 Cup  Organic Sugar

Place all of the ingredients into small saucepan and cook on medium heat (a low boil) and reduce by 1/2. This will take about 15-20 minutes depending on your heat.  Cook completely before using on cooled cake.  If needed, place in refrigerator to speed up process.

Vanilla Bean Butter Cream:

1 1/2 Sticks  Butter Substitute ( I use Earth Balance Soy Free)
*if you use the tub of butter substitute use 1/2 Cup + 1/4 Cup and use less milk substitute
1/2 Cup + 1/4 Cup  Spectrum Shortening
dash of salt
4 1/2 Cups  Organic Powdered Sugar
2 TB  Vanilla Bean Paste (or pure vanilla extract)
2 TB + 2 tsp  Milk Substitute - I use Coconut (carton) Milk

In large mixing bowl with paddle attachment combine butter, shortening and salt.  Mix on medium speed until soft and well blended, 1 to 2 minutes.  Add in powdered sugar, vanilla and milk substitute and mix on medium high until fluffy, 2-4 minutes. Use on cooled cake.


To Assemble Cake:

Once cake and compote has cooled completely, place one cake layer on a cake plate/stand and spread a thin layer of frosting before placing 1/2 of compote on layer (this will keep the cake from getting soggy) and repeat with next layer.  Place top layer on and poke two wood skewers into cake from top to bottom to hold cake into place and frost with the rest of the butter cream.  I normally leave the wooden skewers in until right before cutting to help avoid any "sliding" of the cake.  The cake can be refrigerated but is served at room temperature, so be sure to remove 30 minutes to 1 hour before serving.  Enjoy!

Save image to computer and print!

This is the first layer with a thin layer of icing and then half of the
blueberry compote on top of that.  This will keep the cake
from getting soggy from the fruit.

Getting ready to frost!

I always use two wooden skewers before icing to keep the cake
in place and avoid any sliding of layers.  You can just frost
around the skewers and remove them just before cutting.

One handy trick is to place strips of parchment around the bottom of
the cake before assembling so your cake stand/plate keeps clean and crumb
free.  Just remove once you are done frosting and decorating.

Finished!

You can see the beautiful specks of vanilla bean!

This is what happens when you wait to take a picture.....all gone!  ooops-

Also shared at:  Allergy Free Wednesday, Waste Not Want Not Wednesday, Full Plate Thursday, Fat Tuesday, Totally Talented Tuesdays, Create Link Inspire, Tasty Tuesday, Full Plate Thursday, Gluten Free Fridays, Foodie Friday,

Chocolate Chip Coconut Pancakes- gluten free, vegan & top 8 allergen free!

This basic pancake recipe is my "go-to" recipe for my youngest daughter.  I double it and keep it in the refrigerator at all time.  It's been a time saver for mornings or even late night snacks.  I use the pancake mix not just for pancakes but for sandwich "buns" also.  And it is always with us when we travel!

This is a one-bowl recipe, so get ready for easy!  

I thought we would try kicking it up a notch by adding some chocolate chips and coconut, just for a special treat!  The flavor combination turned out delicious and fun to create.  

I toasted the coconut just to add a little "crunch" factor, but you don't need to if you want to cut down on the prep time.   Or you could leave it out all together if your not a coconut fan and just stick to the chocolate chips.  

This would be perfect on a lazy Sunday morning or enjoying the coming holiday weekend with family!  My girls request breakfast-for-dinner all the time, and this will make a good addition with a different twist.  



gluten free, vegan and top 8 allergen free



Chocolate Chip Coconut Pancakes:
Makes 10 regular sized pancakes or 20 dollar pancakes


1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/8 Cup  Tapioca Starch
1/8 tsp.  Xantham Gum
1/4 TB  Baking Powder
1/4 tsp.  Baking Soda
1/2 tsp.  Salt
1/4 Cup  Organic Applesauce
3/4 TB  Egg Replacer
1/8 Cup  Oil (your choice)
1/8 Cup  Organic Sugar/Sweetener (your choice)
1/2 tsp.  Organic Pure Vanilla Extract or Vanilla Bean Paste
1/2 Cup  Milk Substitute (your choice)
1/2 Cup  Water
1/4 plus 1/8 Cup  Allergy Free Chocolate Chips
1/4 plus 1/8 Cup  Organic Coconut (plain or toasted, sweetened or unsweetened)

In large bowl add in applesauce and egg replacer, whisk by hand until smooth.  Add to bowl, oil, sugar, vanilla, milk substitute and water.  Whisk until combined.  Then add in brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt.  Whisk until smooth and combined.  Add in chocolate chips and coconut.  Stir gently together and cook on preheated oiled skillet. (1/4 Cup of batter will make about 10 large pancakes or 1/8 cup of batter will make about 20 dollar sized pancakes)  Add toppings of choice and enjoy!

Save image to computer and print!

Cooking on a oiled hot skillet, only flip once the pancake is
covered in "bubbles"

YUM!

Also shared at:  Fat Tuesday, Create Link Inspire, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Allergy Free Wednesday, Full Plate Thursday, Gluten Free Fridays,

Strawberry Filled Chocolate Cupcakes with Vanilla Bean Butter Cream - gluten free, vegan and top 8 allergen free

This recipe was made just for me!
I did share, of course, but when it's Mother's Day (or my birthday) I make exactly what I want.  So even though this is after the fact of Mom's Day,  I'm still enjoying the leftovers.   

It's quite a simple combination of chocolate, strawberry and vanilla bean.  The reason I love this recipe so much is that you can taste each distinct flavor when enjoying it!  I made the butter cream with Pure Vanilla Bean Paste that I've had, but have been waiting to use for something special.  It's a wonderful product.  The flavor is much stronger than pure vanilla extract and it has the tiny vanilla bean dots adding to a beautiful presentation.  

The double chocolate cupcake recipe is really simple to make.  It's a recipe that has been in our family for years and we have always used it when needing to avoid eggs- this was before there was ever the egg substitute products that are out on the market now.  It seems to be a pretty no fail recipe.  I've done dozens of chocolate cake recipes but always end up going back to this one.  

For the strawberry middle, I choose to use a store bought (allergy free) fruit sweetened jam.  You could certainly make your own strawberry filling with fresh berries, sugar and a little water, but it was Mothers Day so I went the easy route!   

It's the simple pleasures that always end up being the best, enjoy!



gluten free, vegan..........top 8 allergen free


Double Chocolate Cupcakes:
Makes 10-12 cupcakes

3/4 Cup  White Rice Flour
1/4 Cup  Brown Rice Flour
1/2 Cup Potato Starch
1/2 tsp.  Xantham Gum
1 Cup  Organic Sugar
1 tsp.  Baking Soda
1/4 tsp.  Salt
3 TB  Unsweetened Cocoa Powder
6 TB  Oil  (Canola, Coconut or your choice)
1 tsp.  Pure Vanilla Extract
2 TB  Apple Cider Vinegar
1 Cup  Coffee (regular or decaf , warm)
1/2 Cup  Enjoy Life Chocolate Chips

Preheat oven 350 degrees.  Line a cupcake tin with 10 to 12 paper liners.
In small bowl whisk together white rice flour, brown rice flour, potato starch, xantham gum, sugar, baking soda, salt and cocoa powder.  Add in oil, vanilla extract, vinegar, coffee and chocolate chips.  Stir until well mixed.  Fill lined cupcake tins with batter 1/2 to 3/4 full.  Bake 20 minutes or until a toothpick comes out clean.  Cool completely before filling with jam and topping with butter cream.

Filling:

1 Cup  Strawberry Jam

Vanilla Bean Butter Cream:

3/4 Cup Butter Substitute ( I use Earth Balance Soy free Sticks)
3/4 Cup  Spectrum Shortening
dash of salt
4 1/2 Cups  Organic Powdered Sugar
2-3 TB  Milk Substitute ( I use Coconut Milk, carton)
2 tsp.  Pure Vanilla Bean Paste  (or Pure Vanilla Extract)

In mixing bowl with paddle attachment, add butter, shortening and dash of salt.  Mix on medium high until soft and completely combined.  Add in powdered sugar, milk substitute and vanilla bean paste.  Mix on medium high until fluffy.  About 2 minutes, scraping down when needed.  Place in piping bag.

* To assemble cut "v" shaped top out of cooled cupcake, save.  Add spoonful of jam, place cupcake top back on, trimming off extra of top if needed.  Pipe on butter cream.  Enjoy!

Save image to computer and print!

Also shared at:  Fat Tuesday, Totally Talented Tuesdays, Tuesday Talent Show, Create Link Inspire, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friday,

Spring Pasta - gluten free (top 8 allergen free) *vegan option

Figuring out ways to use our leftover Easter ham seams simple, but becomes daunting after about 3 meals.  This is probably one of my favorite ways to use it up because it's a bit lighter since there are no heavy sauces as part of the recipe.  

I love gluten free pasta!  It's one of those allergy free items, even if we could take away our gluten allergy, I would still keep in my kitchen cupboard.  It's not as forgiving as wheat pasta when cooking and leftovers usually break apart on the second heating, but it doesn't give you that heavy feeling after eating as "normal" pasta would.  And it really is great for company because no one can tell one from the other.  

Now you could certainly leave out the ham in this recipe, which I've done many times and just kept it vegan.  Or you could use a different protein, say cut up chicken or sausage, or even allergy free lunch meat you may have on hand.   Serving it (without the added meat) as a side with fish would be delish too!

I'm not sure why, but I've been putting peas in most everything these days for dinner.  It must be because of the Spring weather.  Luckily frozen peas are delicious and cheap and I always have them in the freezer.

You'll find this dinner recipe is pretty quick and easy to throw together,  and once you make a recipe like this it's easy just to make it off hand and add anything you are feeling, not really needing a recipe.  To be honest, I am a terrible recipe follower!  I may look at a recipe-even my own- but usually just add what I like (or have on hand) in the end.  As long as you follow the basics, you will be pretty safe!


gluten free, top 8 allergen free  *vegan option


Spring Pasta with ham and peas:
serves 4-6 large servings

1- 16oz package of Gluten Free Pasta

2 Cups  Ham, allergy free (cooked) -cut up into tiny pieces     *or meat of choice    (*or leave out)
1/2  Red Onion, chopped
2 Cups  Frozen Peas, thawed
1 Cup  Cherry Tomatoes -cut up in halves
3-4  Garlic Cloves -finely minced
2 TB  Butter Substitute ( I use Earth Balance Soy Free)
1 tsp.  Sea Salt  (plus extra "to taste")
1 1/2 tsp.  Ground Pepper
1 tsp.  Garlic Powder
2 tsp.  Dry Oregano Leaves
5 TB  Olive Oil (plus extra to top before serving)

Dairy Free Parmesan Cheese

Cook pasta according to package instructions.  * I always add a ton of salt to the boil water and cook gluten free pasta al dente.  Drain (saving 1/2 - 1 cup pasta water) and set aside.
In a large skillet over medium heat add 2 TB of olive oil.  Add red onion and saute until soft, about 5 minutes. Add in chopped garlic and cook 1 minute, being careful not to burn.  Next add in ham, peas, butter substitute, garlic powder, salt, pepper, oregano, cherry tomatoes and 3 TB more of olive oil.  Stir occasionally until heated through, 5 minutes plus.  Now add in pre cooked pasta and combine.  Salt and pepper to taste.  If your pasta seams dry just add a splash or two of pasta water and stir (this just depends how quickly everything has cooked and how hot your stove top is).  Serve topped with dairy free Parmesan and a drizzle of olive oil.  Enjoy!

Save image to computer and print

Also shared at:  Fat Tuesday, Create Link Inspire, Totally Talented Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Gluten Free Fridays, Foodie Friday,

Double Chocolate Banana Pound Cake - gluten free, vegan (top 8 allergen free)

This Double Chocolate Banana Pound Cake may go quickly when you make it! 

It is dense, moist and rich in flavor.  Not overly sweetened, so you can taste the chocolate banana combination not the sugar.  

You could use this recipe for many occasions.  It would be a perfect snack with coffee, tea or milk or even a dessert for company when dressed up with some Coconut Whip Cream and sliced strawberries.  Or enjoy it for breakfast with a nut butter of choice,  for a little added protein!
We added a dollop of allergy free cream cheese and gobbled it down.  

Luckily this is a pretty quick recipe to throw together and you'll probably have the ingredients on hand.  The only delay will be waiting for it to bake and cool ;).  I don't know about you, but I always have overly ripened bananas and never tire of another chocolate recipe!  


gluten free, vegan, top 8 allergen free!


Double Chocolate Banana Pound Cake:
1 - Loaf Pan


1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
1/3 Cup  Unsweetened Cocoa Powder
1/4 tsp.  Sea Salt (fine)
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1 1/2 tsp.  Ener G Egg Replacer Powder
3-4  Medium Ripe Bananas
1/3 Cup  Oil/Butter Substitute (melted) - your choice
2 TB  Dairy Free Yogurt ( I use So Delicious Coconut Milk, Vanilla)
3/4 Cup  Organic Brown Sugar or Palm Sugar
1 tsp  Organic Pure Vanilla Extract
1/2 Cup  Allergy Free Chocolate Chips ( I use Enjoy Life)

Preheat oven to 350 degrees.  Grease a loaf pan.
In a small bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, cocoa powder, sea salt, baking powder, baking soda and egg replacer powder.  Set aside.
In mixing bowl with paddle attachment, add bananas and mix until "mashed".  Add in oil, yogurt, sugar and vanilla extract.  Mix on medium low until combined, scraping down when needed.  Add in pre whisked dry ingredients and mix on low until incorporated.  Stir in chocolate chips. Add batter to a greased loaf pan and bake 50 to 60 minutes until a toothpick comes out clean.  Cool completely.  Enjoy!

Save image to computer and print!

Trying to take a good picture on a cloudy Pacific Northwest day
makes it tough!

A fudge topping of coconut oil and allergy free chocolate is delicious too!

Just a touch of allergy free cream cheese!

Also shared at:  Totally Talented Tuesdays, Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friday, Whole Food Friday

Easter Nests - gluten free, vegan (top 8 allergen free!)

Hoppy Easter!

This recipe is for the Allergy Free kids in all of us!
Making a novelty Easter treat is nothing but fun and simple.  You can grab the kids to join you because this one just takes a few minutes and even fewer ingredients.  (......my kind of recipe!)

Luckily there are so many great allergy free (pre-made) snacks out there, it makes it simple to improvise this kind of treat.  I love being able to bring my youngest daughter to a Easter Celebration and not have her feel left out with what the non allergy kids get to enjoy.  She may be Autistic, but she certainly knows when she is missing out on fun holiday treats!  The bonus to this is she also can help make such a simple recipe for the special day.

Here's wishing you the most wonderful Easter Holiday!
Family, food, treats and fun!


gluten free, vegan....allergy free


Easter Nests: 
1 regular or mini muffin tin
*makes 4 regular or 6-8 mini  (can double or triple depending of quantity needed)

1 Cup  Rice Cereal   (I used Crunch Ems)
1/4 Cup  Organic Coconut (shredded, sweetened or unsweetened-your choice)
1 tsp.  Organic Coconut Oil
1/4 Cup  Enjoy Life Chocolate Chips
2  Vegan Marshmallows
Organic Allergy Free Jelly Beans

Line a muffin tin with plastic wrap and grease (or spray with cooking oil) Set aside.
Place cereal (lightly crushed with fingers) and coconut into a medium bowl and set aside.
In a microwave safe bowl; add coconut oil, chocolate chips and marshmallows.  Microwave at 50 % power, stirring every 20 seconds until melted and smooth.  Once melted, add to cereal mixture and mix gently until coated.  Press into greased lined muffin tins, top with jelly beans and refrigerate at least 30 minutes.  Serve and enjoy!       * store in refrigerator

Save image to computer and print!

Also shared at:  Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesdays, Show & Share Wednesday, Full Plate Thursday, Gluten Free Fridays,Foodie Friday

Autism Awareness Month, April 2014!!

Happy Autism Awareness Month to all!

Here at the household we live with Autism each and every day.  We have highs and we have lows, but every day is a new beginning for our family and our daughter who has Autism.

We've made a conscious decision at our home to focus on the positive and know that there is always a tomorrow if it's been "one of those days"!  We are lucky enough to have amazing family (and friends) support, who look at our daughter with loving eyes.  They have embraced our way of life and continue to help us out in times of need.  That ranges from things like babysitting (.....it's care giving with Autism, let's be real!), learning how to cook my daughters allergy free meals to just being a supportive listening ear and so much more.  All of it is big to us.

Fairy Wings and Pixie Dust Cooking and Autism Blog has come about because of my youngest daughters Autism.  When she was first diagnosed and after we started the onslaught of tests needed to start making her feel better internally, we found out it was impossible to include her in family meal times with her massive amount of food allergies.  As a parent you never want your child to feel left out and food was a huge factor.  So I started recreating recipes.  

-Why should she have to miss out on what everyone else was enjoying?  

-Why couldn't everyone, with or without food allergies, enjoy the same food she was now needing to eat?

One of the best parts about cooking is that it is a constant learning process.  You are never done. It keeps your mind going and your creativity engaged.  

It's my passion!

My daughter is no different than any other kid or adult in wanting to enjoy life and all the delicious treats that come along with it.  You shouldn't have to feel like you have to give up taste just because your body rejects certain foods or ingredients.  

I hope you can enjoy some of my recipes or pass them on to someone in need.  
Celebrate someone with Autism by showing your support to them or their family and Light It Up Blue!!

........"Normal is a dryer setting".......embrace diversity