Recipe and Giveaway (!): The Complete Allergy-Free Comfort Foods Cookbook

 I'm loving these vegan allergen-free frosting recipes from Elizabeth Gordon's new cookbook, The Complete Allergy-Free Comfort Foods Cookbook.  Every recipe is free of gluten, eggs, soy, nuts and dairy, perfect for those on a gluten-free diet, those who suffer from Celiac disease, or those who prefer a dairy-free diet.

The cookbook is beautiful (great paperstock and gorgeous images) to boot, and can be yours free of charge if you win our giveaway. Details follow the recipes, below.

 

Chocolate Ganache Frosting

10 ounces gluten-, dairy-, soy-, nut-, and egg-free semisweetchocolate chips

1 tablespoon Lyle’s Golden Syrup or corn syrup

1⁄3 cup well-shaken canned coconut milk

1⁄4 teaspoon espresso crystals

1 cup sifted confectioners’ sugar

1 tablespoon canola oil

Makes 11⁄2 cups

1. Place the chocolate chips, Lyle’s Golden Syrup or corn syrup, coconutmilk, and espresso crystals in a small saucepan. Stirring constantly, so as notto scorch the chocolate, melt the mixture over low heat.

2. When the chocolate is two-thirds of the way melted, remove fromthe heat and continue stirring until it is completely smooth. When the ganacheis completely smooth, beat in the confectioners’ sugar and canola oil with ahand mixer until a thick, smooth frosting has formed.

3. Leftovers may be stored, refrigerated, for up to 5 days. Let thefrosting stand at room temperature until it is soft enough to spread.

Supermarket Frosting

3⁄4cup organic palm fruit oil shortening

1⁄3cup powdered vanilla rice milk

5cups confectioners’ sugar, sifted

1⁄4cup plus 1 tablespoon water

1⁄2teaspoon salt

1teaspoon vanilla extract

Makes 3 cups

1. In the bowl of a stand mixer, cream the organic palm fruit oil shorteningand the powdered vanilla rice milk until they are light and fluffy.

2. Stir in the confectioners’ sugar 1 cup at a time. The mixturewill be crumbly.

3. Slowly stir in the water, salt, and vanilla extract and thenbeat the frosting for 3 minutes on medium high.

4. Use the frosting immediately or store it in an airtightcontainer with plastic wrap pressed directly on top of it in the refrigerator for3 to 5 days or, in the freezer for up to 3 months. Thaw the frosting completelyand beat it again before using.

Recipes and images reprinted with permission.

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So...you want a copy don'tcha? I promise you do. Leave us an email address where we can contact you below, in the comment section, telling us about your allergy/food issues. We'll choose a winner at random on February 10, 2012 at 5:00 pm ET. The cookbook will be sent from the publisher and there are no shipping restrictions on this so all are welcome to enter!

Good luck.

;)