3 Sep 2012
When Colette Martin’s son was first diagnosed in 2001 with food allergies, she set out to learn how to bake allergen-free and shares her tips, insights and recipes in her cookbook, “Learning to Bake Allergen-Free” as a “Crash Course for Busy Parents.” Her gluten free dessert recipe below is easy to make and quickly devoured.
Some of my favorite recipes are those that include just a few ingredients and can be made very easily. As I was working on the recipes for Learning to Bake Allergen-Free, I wanted to create treats that would be very easy for food allergy moms and dads to make – even if they’ve never baked before. This No-Nut Chocolate Crisp fits that description. It’s quite decadent and sure to satisfy even the most discriminating chocolate lovers. The recipe has just three ingredients, including Erewhon Crispy Brown Rice Gluten-Free Cereal, shortening, and chocolate chips. Most families with food allergies will be able to use Earth Balance Natural Shortening, but those who need to avoid soybean oil should choose a solid palm oil shortening or coconut oil instead. My favorite food-allergy-friendly chocolate chips to use in this recipe are from Enjoy Life Foods. Make this on the weekend and you’ll have chocolate treats all week long!
Chocolate No-Nut Crisp
It can be difficult to find a chocolate bar that is made without milk (or traces of milk and nuts). This chocolate crisp is a make-your-own candy bar that can be prepared in minutes, without turning the oven on. Use your favorite non-dairy chocolate, or try this with different chocolates to see which you prefer. For a special treat, spread a layer of sunflower seed butter (available at the grocery store) between two pieces of chocolate crisp. Yum!
Makes about 16 servings
2 tablespoons Earth Balance Natural Shortening
1¾ cups allergen-free chocolate chips
¾ cup gluten-free crisped rice cereal (see tip)
- Line a 9-inch square pan with wax paper.
- Melt the shortening in a medium saucepan over medium-low heat.
- Add the chocolate chips and use a spoon to stir continuously while melting.
- When the mixture is completely melted, remove the pan from the heat. Let it cool for 5 minutes.
- Fold in the rice cereal.
- While still warm, spread the mixture in the lined pan.
- Refrigerate for at least 2 hours. The chocolate will harden.
- Use the wax paper to lift the chocolate block from the baking dish. Cut or break the crisp into desired-size chunks and serve.
My favorite crisped rice cereal is Erewhon Crispy Brown Rice Gluten Free cereal. It contains just three ingredients: organic brown rice, organic brown rice syrup, and sea salt. Be careful not to let the chocolate burn while it is melting.
Stir continuously and keep the heat low.
|Credit line: Recipe from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.|
About Colette Martin
Colette Martin is a food allergy mom and an expert on how to bake allergen-free. When her son was diagnosed with eosinophilic esophagitis in 2001, triggered by allergies to wheat, milk, eggs, soy and peanuts, she had to reinvent how her family ate. Having first learned to bake in her grandmother’s kitchen with wheat, butter, milk, and eggs, Colette understands first-hand what it means to transform her kitchen to accommodate multiple food allergies. As she modified her recipes to eliminate the top eight food allergens and gluten, she discovered her own intolerances to wheat and soy. Colette is Vice-Chairperson of the Board of Kids with Food Allergies. You can follow her:
Giveaway details: The giveaway for “Learning to Bake Allergen-Free” cookbook will be open from Monday, September 3 at 8 a.m. EST to Sunday, September 9 at midnight EST. We will select the winner randomly and announce it during our weekly #attune twitter chat on Wednesday at 9a PST / noon EST.