Allergy Friendly Food

Microwave on high for 45 seconds, remove to stir, and heat for another 30 seconds, repeating until marshmallows are smooth. In the bowl of a stand-up mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand whisk), beat brown sugar, white sugar, salt, and ½ cup of Melt Organic™ butter together on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides at least once throughout. Add in the dry ingredients all at once, beat on low until incorporated, then boost the speed to medium until smooth, scraping down the sides once halfway through. Add in the melted marshmallows, freeze dried strawberries, and mix on medium speed for about 10 seconds, or until the marshmallow is laced throughout.

Create a “parchment sling” by cutting two pieces of parchment paper wide enough to cover the pan and long enough to hang over each edge by an inch. Sift together flour and cocoa powder into a medium mixing bowl, then sprinkle on 1 teaspoon of salt, as it doesn’t sift well. Combine VeganEgg powder and cold water in the bowl of stand-up mixer fitted with the whisk attachment or in a large mixing bowl with an electric hand whisk. Beat on medium-high until smooth, light in color, and frothy – about 3 minutes –scraping the bottom and sides with a spatula a couple of times to eliminate clumps.

Prepare a loaf pan with parchment paper and set aside. Whisk in the date syrup, tahini, coconut oil, cocoa powder, and vanilla until smooth. Immediately pour the mixture into the loaf pan and sprinkle with sea salt. Place it into the freezer for about 2 hours, preferably overnight.

Cook on medium heat for around 5-7 minutes, or until golden. Once your butter has melted, add in your flour, and stir until the onions are coated with flour. Slowly begin adding your almond milk and stir consistently to form a thicker sauce. Once all the almond milk has been added and a thicker sauce has formed, go ahead, and add your lemon and soya sauce.

After 5 minutes of mixing or kneading by hand, the dough will be sticky, and that’s a good sign! Fill with the cranberry-coriander jelly [recipe below] or simply coat them with powdered sugar. Toast your coriander seeds for 5 minutes over low-medium heat, in a small sauce pot or skillet. Combine all Cranberry-coriander Jelly ingredients and let it come to a boil.

In your stand mixer (or using another large bowl with and electric beater or you can whisk by hand) beat the wet ingredients, except for the carrots, on low speed until well combined. Allow the cakes to cool for 10 minutes in the cakepans, then gently remove the cakes from the pan and place them on a cooling rack to cool completely, about an hour. Spread a full helping of the buttercream over one cake, then place another cake on top, spread another large helping of buttercream over the top of that cake and finally top with the last cake. If the center of the cake is still jiggly when you go to take the cakes out of the oven, let them bake for 5-10 more minutes, but be careful not to overbake as that will dry them out.

If it gets too soft, place in the fridge for 10 minutes to firm up. In a large mixing bowl, Add the chocolate and coconut milk and microwave for 1 and half minutes or in a double boiler until smooth. Return the tart crust, then pour the ganache into the shell. Finally, when firmed up, garnish with orange slices from the oranges zested!

Coarsely chop almonds and then spread almonds and pumpkin seeds on a parchment paper-lined baking sheet. Bake for 7 minutes, then sprinkle sunflower seeds over almonds and pumpkin seeds. Bring mixture to a simmer on medium heat and cook until it reaches 275° Fahrenheit on a candy thermometer. Pour the mixture onto parchment paper-lined sheet and spread with back of a spoon until about 1/4″ to 1/8″ thick.

For the topping, dice the mango and red onion into small pieces, and slice the scallions. In a large bowl, add the cauliflower, Melt Organic butter, turmeric powder, curry powder, garlic powder and salt and pepper. When ready, add the coated florets and allow to cook for 6-9 minutes, stirring occasionally, until softened, fragrant and golden. Layer the cauliflower over the tortillas, scoop generous amounts of the topping, garnish to your heart

Spray a 9-inch tart pan with coconut oil and then press the crust into the tart pan, starting with the outer edge, and then press the dough into the bottom of the tart pan. In a medium saucepan, add the strawberries and peaches and heat over medium-high heat, stirring frequently until the berries start to reduce and thicken, about 10-15 minutes. Pour the strawberry peach mixture into a blender with 1/4 cup of water and blend until smooth, then add it back into the same saucepan set to medium-high heat. Pour the strawberry peach filling into the tart shell and place into the fridge to set up 4 hours/overnight.