Rustic Grain-free Apple Blackberry Tart

Happy belated Thanksgiving to all! I've just returned from a much needed vacation in Philadelphia. I'm feeling recharged and even more inspired to make things happen. Here's a quick easy recipe I baked last week before departing for the holiday. I had some leftover apples and sweet blackberries that I wanted to use up since I wasn't bringing them to Philly. I love throwing bits and pieces of leftover ingredients together to make new delicious creations and this one just happens to be completely grain-free and SCD legal (specific carbohydrate diet safe).

Rustic Grain-Free Apple and Blackberry Tart

This recipe makes about 6-8 servings and is free of: Gluten, Grain, Dairy, Soy, Eggs, Peanuts, Yeast, Sugar, and Legumes.

This recipe uses my almond flour pie crust recipe.

Tart topping:

• 2 ripe apples, sliced very thin with a knife or mandolin slicer.
• 3/4 cup fresh blackberries
• 1/2 cup xylitol (birch sugar) or sweetener of choice. I choose xylitol from birch because it's candida safe, and has no actual sugar. Stevia can be substituted here instead, just decrease the proportion used.
• 2 tablespoons coconut oil
• 1/2 tablespoon cinnnamon
• 1 teaspoon vanilla extract
• 1/2 cup raw chopped walnuts
• 1/4 cup chia seeds
• 2 tablespoons coconut flour
  

1. Preheat oven to 400 degrees. Use this almond flour crust recipe and press with fingers into a flat oval (about 1/2 inch thick) on a greased baking sheet.
2. Place sliced apples, blackberries, xylitol, vanilla, cinnamon, and coconut oil in a sauce pan and heat over low-medium heat for 5 minutes until well combined. The blackberries may start to break apart a bit and release juices. This is normal.
3. Remove from heat and cool. Arrange filling in rows on the crust and top with raw chopped walnuts, chia seeds, and sprinkle with coconut flour to absorb some of the juices.
4. Bake in the oven at 400 degrees for about 20-25 minutes or until crust is golden brown and fruit is cooked through. Serve warm or cool with dairy-free vanilla ice cream.

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Cajun Coconut Popcorn

I have a lot of memories that involve the movies and going to the theater. From my first Disney movie experience to Batman in Imax, one thing had been a constant; sweet buttered popcorn. Since going gluten-free, I've always been hesitant to try popcorn at the cinemas. What do they put in that buttery slather anyway? (I'm pretty sure it's not real butter in most cases). I've thought about opting for unbuttered popcorn, but with my soy allergies I really don't want to risk cross contamination. Solution? My genius sister getting us this at home popcorn air-popper, which makes the perfect natural popcorn. This is best enjoyed fresh (and smuggled into the theater in a small bag!)

Though it's the perfect on-the-go gluten-free snack, I've never really been a fan of "regular" popcorn. That is, without salt and additional butter or spices. I called on my dad's lessons on spice layering and Cajun style with this homemade spice rub which I then combined with the most versitle item in my fridge; Olivio Coconut Spread. It's a perfect non-dairy, gluten-free, soy-free replacement for good old butter. Stirring this spicy concoction up in the kitchen while the popcorn maker buzzed and popped, the only thing I could think of was Emeril's signature line..."BAM!"

Cajun Coconut Popcorn Drizzle:

(This recipe depends on how much popcorn you're popping, but I based it off of one recommended popping size from my Poplite Air Popper. Use more or less to taste and serving size).

• 2 tablespoons melted Olivio Coconut Spread, or butter replacement of choice.
• 1/2 teaspoon ground Black Pepper
• 1/2 teaspoon White Pepper
• 1/2 teaspoon Garlic Powder
• Dash of Salt
• Dash of Cayenne Pepper
• Dash of Onion powder
• (Optional for more heat): Dash of Red pepper flakes

Melt the Coconut Spread and combine spices together. Stir all ingredients well and drizzle slowly over a bowl of freshly air-popped popcorn. Best enjoyed fresh.

Thoughtful note: Most, if not all Emeril seasonings are gluten-free, as well as Simply Organic. I tend to use mostly Simply Organic, but I also go for McCormick spices now and again.

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From a Gluten-Free Nutritional Standpoint...

 

 Snapshot of Snacks at Starbucks (contains gluten and other allergens).

Not all Gluten-free or Allergy friendly processed foods are created equal. I've found that some prepackaged gluten-free products are just as devoid of nutrition and quality ingredients as the traditional and glutenous processed junk that lines grocery store aisles in excess.

I've been meaning to sound off on this for awhile. Now I'm not saying that that all prepackaged gluten-free (or top 8 allergen free) cookies, cakes, breads, or snacks are bad. There are certainly some amazing brands out there that cater to our health and taste buds. And even the so-so brands are great in moderation. Let's face it, it's nice to indulge. But what I see so often in the gluten-free community is the feeling of wanting to replace what's been lost--sugar laden, bad fat filled, white-floury, processed crap! And filling the void until the main source of food consumed is processed, high in sugar, low in nutrients, and unnatural.

Too many food companies are now catering to this dopamine addiction in my opinion. My personal experience with being diagnosed and needing to go gluten free was a journey of needing to heal myself. What my malnourished body was crying out for after all the damage to my stomach and intestines was real solid nutrition--something that isn't always found in processed foods. When you have Celiac disease or gluten intolerance, the last thing that is going to heal your villi is this kind of food.

And so you've become an expert at reading ingredient labels. Now it's time for the easy part; reading nutrition labels in combination with ingredients. Look for processed foods that include wholesome grains instead of more "white flour" like plain rice flour or potato flour. Check out whole grains, natural ingredients, and organic products now and then. Here's a few more detailed things to look for when navigating healthier (but just as tasty!) GF processed foods:

DO: (in moderation)

• Real Food Colorants (one example: beet juice colorings instead of "Red40" or other synthetic colorants)


• Healthy Gluten-free Whole grains (whole grain brown rice, wild rice, brown rice flour, almond flour (if you can tolerate nuts), coconut flour, amaranth, sorghum, quinoa, or buckwheat flour).


• Alternative Sweeteners to White Processed Sugar (some examples: Small amounts of stevia, agave, or raw local honey).


• "Good" fat content--monounsatured fats found often in olive oil, avocado, almonds, etc.


• A SHORT INGREDIENT LIST! -- A good rule to follow here is if you can't pronounce it, don't eat it. Or if it's over 5 or 6 non-organic ingredients, don't eat it.


• Organic, Whole Ingredients (I love some of the Organicville Products. The Pasta sauce is soy free, dairy free, gluten free, nut free, egg free).

[
A Hearty Wild Rice dish is a great alternative to White Rice.

DON'T: (or limit to rarely)

• Baking mixes or processed breads, snacks, etc. that mainly use "white" flour such as white rice flour or potato flour. These really don't do much for you in the nutrition department. Stick to the healthier choices listed above. In my opinion, the healthy ones taste better in baking anyway.


• High Fructose Corn Syrup, Raw Sugar, Evaporated Cane Juice and any other form of highly processed/unnatural sugar in high quantities.


• Artificial ingredients or products that use GMOs. When you're healing and living with a disease or allergies, you really want to limit your intake of these.


• Any Trans fats.

These are just some of the Dos and Don'ts that have helped me heal along the way. Try not to get into the habit of treating your disease or allergies emotionally or mentally with unhealthy foods. Instead, heal your body which will help heal your attitude and emotional damage much more easily. Of course though, the best source of food you can eat will never be processed--it will be straight from the garden or the tree! Food (fruits, veggies, nuts, and seeds) in it's natural state can never be fully replaced. You're really not giving up anything when you show your body some much needed love.

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Living with Food Allergies: Overcoming Challenges

Since going gluten-free over 3 years ago and being highly allergic to soy, peanuts, and legumes for one year, I'd had my fair share of ups and downs. I know most people dealing with multiple food allergies have probably at one point dealt with many of the following things:

• People telling you (directly or indirectly) that they think you're limited or "damaged goods" due to your strange immune system.


• Strangers commenting on your weight or body in a negative light.


• Misunderstandings about what you can and can't eat, and others seeing you as difficult due to your limited diet.


• Feeling alone or isolated from people, close and not so close, that don't fully understand your situation or refuse to acknowledge it.


• Struggling with safe food choices and keeping a balanced diet despite numerous restrictions.


• Self loathing or feeling inadequate due to being different with food allergies.


• Frustration on not being able to eat what everyone else does.


• Depression/Anxiety over your permanent situation.


• Feeling the need to apologize to others for your special diet or food allergies.

At first, I had a hard time grappling with the changes that had been shoved into my life without my consent. I felt myself asking questions like, "Why me?" or "How am I going to overcome this without losing myself?". The truth is, all of the above have come to be great and priceless blessings, even if it felt like the absolute opposite at the start.

Using these obstacles as stepping stones to building yourself back up after the fall takes patience and practice, but will ultimately make you stronger and more resilient than anyone or anything aiming these negative energies your way. Some of my best days have been laughing in the face of what seemed to be impossible to live with. I am constantly surrounded by food I cannot eat everywhere I go, but that doesn't mean my attitude needs to be sour. Let your light shine brighter and learn to love what you do have. Here's some of the many things I'm thankful for and that have taught me to embrace my radiant self, no matter what's testing me that day:

• Precious and delicious food that I can eat


• Learning to be my own gourmet chef and rock it out in the kitchen whenever I have a craving (waaay cheaper, healthier, and more fun than a few rounds at a run of the mill restaurant).


• My support system: Family is forever and the ones you can trust to just "be there" truly shine with you through the challenges making you realize your full potential and grace.


• The power of nature, nourishing the body, mind, and spirit, and keeping life simple.


• A positive outlook changes your life, and no one can take away your own powerful thoughts.


• Organic, pure, and real food.


• Small steps and victories that reaffirm you are capable of anything you focus on overcoming.


• How small and big my life seems at the same time when I look at the sky.


• Others negativity ultimately becomes my strength.


• Love. Pure and Simple.

That list could go on probably forever, but you get the idea. Overcoming challenges from living with special diets or food allergies can be difficult, there's no question about that. It's what you do with the opportunity that's knocking. Let your little light shine and be authentically you. You don't ever have to apologize for that. You are strong, beautiful, and you are the one that's in control. What will you do with your blessings today?

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Breast Tumor Awareness: My Story

[caption id="attachment_607" align="aligncenter" width="468"] Being diagnosed with a breast tumor was scary, but I'm ultimately thankful. It's a challenge to be a stronger, better person.[/caption]

"Oh....that's not a cyst. That's a tumor. See how you can't see through it? That's definitely a tumor."

When I heard those words while sitting for an ultrasound of the breast, my heart seemed to pound and stop at the same time. Lots of thoughts flew through my mind, the main one being "I'm too young for that." The doctor had even told me I was too young for any tumors to be forming and almost refused to give me an ultrasound while saying it was just a cyst.

The fact that I was almost not screened because the medical community deemed me "too young" to have a tumorous growth in the breast frankly scares me. With all the breast cancer awareness campaigns in the country that led me to do a monthly breast exam while in my early 20's, I expected to be taken seriously when I approached my physician about the lump I'd found on the left side. I'm here to tell every woman that your age doesn't matter when it comes to breast health. Never let a doctor or medical professional talk you out of an ultrasound, biopsy, or mammogram just because you're too young or if breast tumors and cancers don't run in your family. Everyone should be taking this as a serious issue to be treated accordingly.

For awhile, I had to search for a breast surgeon who was willing to take action rather than simply tell me that an ultrasound shows that the tumor "appears" to be benign--but that they are not 100% certain. I've met with one breast surgeon who said I had two choices to choose from; Either have a needle core biopsy of the tumor, or have it removed completely to be safe. Next month, I'm to make a choice. But I know either way I decide is a good choice, which really helps the anxiety over the whole situation. In the mean time, I'm supercharging my diet with anti-cancer and anti-tumor formation foods in hopes of slowing the growth and maybe even shrinking the tumor (my tumor is still growing larger at the moment). At times, I'm unable to lay on my left side without some discomfort in the area. I believe in food as medicine as well as nourishment and am dedicated to trying to help the situation while I wait for a new appointment in the next month or so. I do believe it's lucky I was diagnosed with a soy allergy, as I've read a few different studies indicating that soy can be terrible for breast health (especially if estrogen affected breast cancer is present or prone to forming).

If you've ever been diagnosed with a tumor, you know how essential a positive attitude is. The human body is a miracle and positive thoughts and support really impact your health in a big way. I'm thankful to have such a loving, supporting family and boyfriend who have helped me stay on track through these various health scares. I can only see all my health situations going uphill in the future. I'll be posting about this periodically with updates on this situation.

I urge every woman regardless of age to do monthly breast exams and get regular check ups. Take your health into your own hands, because no one is more responsible for your health than you. Let your little light shine and stay positive!

What's your story? Have you ever been diagnosed with a breast tumor? Leave a comment below.

[caption id="attachment_608" align="aligncenter" width="468"] Life is short. Surround yourself with the people and things you love. See everyday as a new slate, and a new opportunity to be a better, stronger you.[/caption]

My family, my spirit, my actions and attitude all help support overcoming obstacles in a big way. Above is a picture from my sister's wedding this fall. How beautiful is she? ;)

Quiet Moments

With peaceful quiet moments fleeting in a month filled with working overtime and braving the cold winter storms, I find myself reaching for some relaxation and warmth. I'm looking forward to a cozy Sunday tomorrow for revitalizing after a hectic week. Some beautiful things that will inspire my one day off:

 

 A cozy, slow, tea-filled morning to ignite the senses.

 

 Beautifully cozy. I would love this in my kitchen!

 

Who wouldn't want to catch up on some reading and relaxation in a nook like this?

 

Capture the moment.

 

A day filled with whimsical and magical thoughts.

~~ Sometimes a nice time-out from everyday worries and stress..and allergies. Sending warmth and good energy ~~

 How do you recharge and relax after a long week?

Allergen Free, Sugar Free Dressing

I've been making my own salad dressings and other various dressings for the last few months while trying to track down an allergen free dressing. Not that I don't like making dressings, but sometimes it's just awesome to be able to grab something from a bottle and drizzle it over everything with no prep work required. Maple Grove Farms makes two different Raspberry Vinagrettes which are Allergen free and Gluten free (free of the top 8 allergens). They come in sugar free and fat free variations. I use the sugar free version, and it tastes fabulous.

Have you found any great allergen free dressings?

It's Money, Honey

 - Raw, local honey..Delicious, and great for health. -

[caption id="attachment_570" align="aligncenter" width="374"] 

How cute is he?

Why I take at least a teaspoon of honey about every other day: (just don't give it to small children please!)

• High in polyphenols and anti-oxidants


• Aids in controlling asthma and allergies, as well as helps promote upper respiratory health (fights infection). Very helpful during high allergy seasons.


• Gives a good boost to the immune system, which I love in the cold winter months.


• Helps establish lower cholesterol


• Relieves cough symptoms during a cold


• Has anti-bacterial and anti-fungal properties


• High Vitamin and mineral content (at the highest when bought locally).


• Buying local honey helps local farmers and helps fight against bee colony collapse.


• Raw honey means it has not been heated to remove key vitamins, minerals, and enzymes mentioned above.

My current favorite ways to enjoy the health benefits of honey:

1. Drizzled on brown rice and cinnamon pancakes


2. Warm water with honey and fresh lemon juice (not too hot, as to not destroy key health benefits). This makes a good and quick lemonade by the glass if you do it with cool water.


3. In homemade salad dressings.


4. Good old fashioned--by the spoonful!

I have a hilarious and irrational fear of bees, but I do love them and their honey, contrary to popular belief. I'm talking to you, Mom, Dad, and siblings.

What are your favorite ways to enjoy the health benefits of honey? All in moderation of course.

The Candida Question

This is a part of a comprehensive Detox and/or Candida Elimination plan that I have personally done.  Look for follow up posts coming next for more information.

Disclaimer: (I am not a medical professional and this is not medical advice. Listen to your body or consult with a medical practitioner or holistic health professional to find out what is best for you).

[caption id="attachment_455" align="aligncenter" width="300"] Balance and patience is key. Healing takes time, but the benefits are great. Detox does the body good. (Photo credit: Dreamstime.com Free)[/caption]

Where to Start?

You may have a Candida Albicans overgrowth problem due to several different factors:

• -The Standard American Diet (SAD...pun intended).

• Having been on Anti-biotics

• Having been on Birth Control Pills or contraceptives for a long period of time.

• Undiagnosed or newly diagnosed food allergies or intolerance.

• Routine digestive distress.

• High sugar, refined carbohydrates, or alcohol consumption

• Extremely high Stress levels

                          Classic Symptoms:                        

Vary from person to person, but common signs include:

• Digestive problems, IBS, gas and indigestion.

• Low energy, feeling tired all the time, difficult to wake.

• Mood swings

• Craving sugar and high carb foods

• Poor concentration/ADHD

• Overall "off" feeling

• Leaky gut syndrome, which can actually result in other temporary food allergies, as food particles are accidentally entering the bloodstream causing reactions. Some food reactions may lessen when leaky gut is healed.

• **Oral Thrush - a white coating on the tongue

• Weight gain or weight loss depending on the level of candida albicans overgrowth

• Skin problems such as acne and itching

• Random Dizziness

Untreated Candida albicans problems can lead to more serious systemic candida issues such as infestation of the bloodstream which can cause some serious diseases. It's best to go on a few small detoxes throughout the year for healthy maintenance of your body even if you don't currently have an issue with it, as it will cleanse your body of harmful toxins from food, unfiltered water, and your environment.

Largely, the medical community (non-holistic) is slow to recognize Candida albicans issues as a big root cause of many other diseases and symptoms. This could be due to the fact that it is easily treated with just a simple diet/lifestyle change and NOT presciption medications (though there are some powerful anti-fungal medications that are prescribed in systemic cases when actually recognized, such as Diflucan).

Please see the Basic Detox & Candida Elimination: Diet and Lifestyle post for information on foods to eat, foods to avoid, lifestyle changes, and more!

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5 Natural and Easy ways to Cleanse your Body

While healing from excessive damage from undiagnosed food allergies, I've learned to treat my body with extra care. Cleanses and herbs have really given my system a much needed boost to help the long healing process. Here are my top 5 easy and natural ways to cleanse your system and speed up the healing. Even if you're not healing from internal imbalance, these methods still do the body a lot of good.

[caption id="attachment_449" align="aligncenter" width="225"] (Photo credit: Dreamstime.com Free)[/caption]

Garlic -- Brew it in tea, or eat it raw in guacamole, pasta sauces, or in salads for a powerful cleanse. Garlic has great anti-fungal and anti-bacterial properties that fight off lots of unwanted invaders that can be present due to undiagnosed or newly diagnosed food allergies.

Hot water with Lemon -- Start everyday with the juice of half a lemon in hot water. The vitamin C content will give you a boost, even before you get your breakfast going. This quick drink really helps flush your system of toxins and gives a healthy glow to skin.

Now Foods Candida Clear -- Restoring natural balance to the digestive system is key when healing from any sort of digestive distress. Some dealing with food allergies and intolerance may struggle with candida albicans yeast overgrowth issues due to intestinal damages. I have personally tried this product due to a small imbalance, and it works very well. It contains a combination of herbs and oils such as Black walnut hull, Garlic, Coconut oil, Pau D'arco, and more. Read more about healing from candida overgrowth here and here.

Pumpkin Seeds -- Great for cleansing, including parasite cleansing. Read more about benefits of pumpkin seeds here.

Natural Oils and Juices -- Coconut oil is a powerful cleanser for the body, as well as Apple Cider Vinegar. 2 tablespoons of either of these every day or every few days (as maintenance after cleansing) is a good habit to pick up. Fresh juices are essential, and I try to drink at least one fresh juice blend daily, whether from fruits, veggies, or both.  And by fresh juice, I don't mean the kind from the store. Use a power juicer or blender to blend your own mix. See my previous post on healing with making fresh juice here.

Bonus Tip: Your Mom was right. Cut back on the sugar, a lot! I try to only eat natural sugars found in nature, and even then I am limiting my intake. It has really helped me with healing my whole body, not just internal damage from food allergies. If you are on a candida cleanse, cut back completely on the sugar for about a month. It's much easier than it sounds--just eat whole foods as much as possible (not processed).

Getting Cheesy

 

Hooray! Finally a notable rice cheese that resembles the real stuff: Rice Cheese from Galaxy Nutritional Foods!

Do note that they produce soy and vegan cheese that is best to stay away from. I buy the rice cheeses that are free of Soy, Gluten, Lactose, and also pea protein. I am currently in love with their slices that come in American, Mozzarella, Cheddar, Pepper Jack (yum!) and Swiss. (I am not receiving any compensation for this, I just really really love that I finally found a good rice cheese).

 Some of my other favorites of the moment, above. All of the following are: Soy free, Gluten free, Lactose free, and free of pea protein. Please note that the rice based cheeses do contain casein, but they offer other varieties which do not.

My current favorites for wine and cheese:

1. Rice based Parmesan Cheese
2. Bamboo 13 x 10 inch cutting board
3. Groundswell Organic Red Table Wine (I buy it from Whole Foods). An inexpensive and sweeter wine, also made in white wine. I'm not usually a fan of red wines, but I love this one--no matter what the wine snobs may say ;)
4. Rice based block of Mozzarella Cheese (also comes in cheddar)
5. Shredded cheese (in mozzarella and cheddar)
6. Fair Trade Wild Olive Wood cheese spreader knife
7. Kuchenprofi Perfect Cheese knife

 I smell a weekend wine and cheese party....

Little things and Homemade Egg Drop Soup

- Simple things to love -

 

- Ancient Harvest Quinoa: Made in a dedicated soy free, gluten free facility -

 Hearty pasta with grass-fed meat, fresh parsley from the garden, and red wine tomato sauce. I absolutely adore Tinkyada Rice pasta products -

 

Homemade Egg-Drop Soup

• 6 cups veggie stock
• 1 lightly sauteed leek
• dash of Coconut Aminos
• 1/2 teaspoon Simply Organic curry powder
• 1/4 of an onion chopped and lightly sauteed
• salt, cracked black pepper
• 2-3 eggs, to your preference

Roughly chop and saute the leek and onion together in olive oil, salt, and pepper. Bring 6 cups veggie stock to a boil. Once boiling steadily, add in your egg one by one (beaten) and stir while pouring them in. This creates the beautiful strings and sections of egg in the soup. Season to taste.

"We shall never know all the good that a simple smile can do." - Mother Teresa

What are your soy reactions?

Happy Fall ~~~<~@ (Photo Credit: Dreamstime.com Free)

If you react to soy, what type of reaction do you deal with most?

It's strange the amount of different reactions I've heard about from many people with soy issues. Share your story and symptoms by leaving a comment below.

Wishing you a week of excitement and peace of mind,

Bethany xoxo

Source your fish: Buy wild, not Farm-raised

After another run-in with soy contamination, I'm needing to remind myself and others; Source everything, especially any animal products you may consume.

The Problem: I would never think to source my fish, but when you'd never think to source it is usually when you have to source it the most. Find out what it's fed before buying it to avoid wasting time and money.  The latest offender: Meijer brand Tilapia.  It's farmed, which I knew was worse for the fish, but now I know it's not ideal for us either. Farmed fish are usually fed a diet of corn and soy, just like all the other conventional livestock in this country. I'm not sure why I originally thought fish would not be included in this. I suppose the idea of fish eating soy seemed so ridiculous to me that I felt foolish for even considering. That ridiculousness has not seemed to cross the mind of large producers of fish for huge grocery chains.

Tilapia fed a corn/soy diet has decreased Omega 3's, but increased Omega-6's which is not ideal. Eating unhealthy fatty acids instead of good ones is not why most people eat fish.

Quick and easy fix:  Buy only "wild" fish. It may be a bit more expensive depending on where you buy, but it's better than waking up at 5:30a.m. to find a lump in the throat from a delayed reaction. Buy wild, and stay healthy.

Leaving you with a thought I find is very true and real:

Every thought I think is creating my future." --Louise Hay

With love,

Bethany xoxo

P.s. My boyfriend has really been a huge help through all these surprise reactions that find a way to sneak into our home. I was feeling pretty defeated this morning before I could figure out what had gotten me, but he reminded me that even though I was being realistic about the contamination, I had to stay positive. It's much easier with someone as sunny as him helping me. I really don't give him enough credit, so here it is for everyone to see! You rock hunny.

Going to the Chapel...with allergen free cake and fondant frosting!

 

 (Photo Credit: Dreamstime.com Free)

What a magical wedding weekend it was!! I am so happy for my big sister and new brother in law!  Everything turned out so beautiful and wonderful.  And the cake/frosting nightmares have finally stopped!  I'm not kidding, I literally had three different frightening dreams of being covered in frosting sliding off of cake.  I'm very relieved that the cake and frosting was such a success, and I can't wait to share it here with you.

I ended up doing a few trial cakes and even more trial frostings before the wedding, but it really paid off in the end.  The first frosting recipe I tried was from a gluten free cookbook that I had loved for great dinner recipes.  I figured since the other recipes were so delicious, the frosting/icing recipes must be just as good.  Wrong!  The "wedding cake frosting" recipe I used was terrible--so terrible in fact it slid off the cake and collected in a moat-type fashion around the cake, which made it kind of look like an interesting yummy castle, but hey! I needed a frosting that would stay on the cake. I thought there was definitely some kind of typo in the book, since the recipe didn't even call for powdered sugar, but regular coarse sugar instead.  That really just doesn't hold up in good fluffy frosting, so don't waste your time experimenting with that too much, unless it's a very trusted source telling you to do so. (I tried this recipe 2x just to make sure it wasn't me or my mixer with the issue; it turned out just as terrible both times).

The second problem I ran into was with a second batch of white frosting that held up well, but wasn't really easy to cover a chocolate cake with.  As some of you may know, gluten free or allergen free cakes tend to be a little more difficult to frost as sometimes they can crumble off the top, even if they are very moist.  It was a pretty cake after the frosting job, but the tiny pieces of dark chocolate cake that came off the top colored the frosting to more of a mocha/coffee color--which was great, but not for 4 layered wedding cake.

Finally, I decided to experiment with fondant; a more professional type of frosting/icing that is great for decorative cakes.  I looked at different recipes online for fondant and picked, pulled, and tweaked ingredients until I came up with a good allergy free mix of ingredients and substitutions.  Here's what it looked like when I got it all rolled out:

Here's the recipe for the allergen free/gluten free fondant that I made:  (Please note that according to sensitivity levels, you may need to experiment with different brands of the following ingredients.  I am very sensitive to soy and gluten, and had no reaction to the following.  I had trouble finding glycerine that didn't contain soy, so I omitted it from my recipe and it turned out perfectly roll-able anyway.  Free of the top 8 most common allergies, and yeast!). 

~ Just over 1/4 cup of water

~ 1 tablespoon of unflavored gelatin (Make sure it's unflavored! Many of the flavored kinds contain soy. I used Knox brand gelatin).

~ About 8 cups of powdered sugar (You may need more or less after mixing depending on the consistency of your fondant).

~ 1/2 cup of corn syrup

~ 1 teaspoon 100% pure vanilla extract

~ 1 tablespoon of olive oil  (Most recipes call for vegetable oil, but often that is made from soy, so I switched the oil and had no problem).

~ 2 tablespoons Olivio Coconut Spread (Usual recipes call for shortening, but the switch works well).

~ Corn starch for rolling out the fondant, and for reducing stickiness if your fondant turns out too wet. (I used Argo brand).

Directions:  Add the water to a saucepan over low heat and melt the gelatin.  This may take over 5 minutes.  While heating, add your powdered sugar to a large mixing bowl and make a "dent" in the middle of the pile with your fist, but not to the bottom of the bowl.  Add the corn syrup, vanilla extract, olive oil, and buttery spread into the dent you made and mix with an electric stand mixer, electric hand mixer, or by hand.  I did a combination of an electric hand mixer and my hands.  After mixing a bit, add in the melted gelatin/water mixture and continue mixing.  Be sure to add either powdered sugar or corn starch to your kneading/rolling surface before kneading.  When well combined, begin to knead the mixture with your hands.  When your fondant is soft and moveable without being too sticky, dust your surface again and roll it out.  Here's what half of my wedding cake covered with smooth fondant looked like:

I found the following video helpful as far as rolling out the fondant and placing it over the cake.  I take zero credit for this video, as it was made and uploaded by someone who is clearly a pro baker/cake decorator.  Hope it's helpful to you too =)

For the Allergen Free Wedding Cake, I used two boxes of King Arthur Flour's Chocolate Cake Mix.  Here's what the product looks like, and you can usually find in your local Meijer, Kroger, Whole Foods Market, or health food store:

For tweaking the cake to be completely allergen free, I used Ener-G brand's "Egg Replacer" product in place of the 4 eggs.  I also used 2/3 cup of So Delicious Chocolate Coconut milk and 2/3 cup of water instead of just using 1 1/3 cup of water as the original directions call for.  Make sure you are using 100% pure vanilla extract in the mix as well to avoid any unwanted allergens.  Follow the directions on the back of the box closely and your cake will turn out moist, delicious, and very chocolatey =)

*Note: Please let your cake cool completely before placing the fondant on top.  I also used a basic powdered sugar frosting to frost in-between the layer of the cakes to make sure the cake held together well.  I used the following recipe:

~ 2 cups powdered sugar

~1/4 cup softened non-dairy butter replacement (I used Earth Balance Soy free buttery spread, but you could also use a coconut spread such as Olivio soy free coconut spread for a coconutty flavor.  Coconutty might not actually be a word, but I don't mind ;) )

~1-2 tablespoons of Orange Juice (I squeezed my own fresh, organic orange juice for this, but you could also use pure vanilla extract if you want, or a different type of juice or liquid that you like).

Directions: Basic Frosting:   Beat or Whip all ingredients together until light and fluffy.  Add your liquid by the tablespoon though to make sure that the consistency stays like frosting.  If your frosting is too thick, add more of your liquid by the drop.  If your frosting is too runny, add more powdered sugar.

I'll have more pictures of the completely decorated and finished wedding cake that I used at the wedding once the wedding photographer gets them to my sister.  For now, I only have pictures of the bottom double layer covered in the fondant, but you get the idea.  For the top layer, I cut out a circle using a large bowl as a cookie cutter and made another double layer round cake.  I placed it on top of the square cake for a little added interest. Here's my thumb being very proud of my nearly finished product (at 1 a.m. the night before the wedding!)

Please email me at Soyfreeglutenfreehaven@gmail.com if you have any questions regarding steps and directions for the fondant, frostings, and cake! Remember: Have fun with it!  And give yourself plenty of time to get the cake and frostings done if you're making them for an event.  I placed the cake in the fridge after it was finished until the reception.  It really kept the fondant looking great!

P.S. Congratulations again to my lovely sister and brother in law! Love you lots! 

Beware: Non food item reactions; Cast iron

Just a quick note that I thought people might benefit from.  Please beware of pre-seasoned cast iron pans and skillets!!

I just learned the hard way and trust me; trial and error is not fun.  So before you purchase new cast iron cookware, be sure to contact the manufacturer beforehand to find out what type of oil was used to season it.  Everything from canola oil to peanut oil can be used and often, soybean oil is a cheap, abundant alternative.

Off to bed for me now, with a nice dose of Benadryl to counteract the itching.  Goodnight, and stay well.

Good energies,

Bethany xoxo