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Have Your Cake and EAT IT TOO! Allergen-Free Desserts Everyone Can Enjoy


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Have Your Cake and EAT IT TOO!  Allergen-Free Desserts Everyone Can Enjoy
20 Recipes
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Cookbook Recipes
Cookbook Recipe
Raw Cacao Coconut Truffles
 
Cookbook Recipe
Chewy Ginger Cookies
 
Cookbook Recipe
Crispy Sweet Citrus Polenta
 
Cookbook Recipe
Lemon Cranberry Biscotti
 
Cookbook Recipe
Banana "Sushi" with Coconut Sauce
 
Cookbook Recipe
Apple Cinnamon Loaf
 
Cookbook Recipe
Chocolate Chip Oatmeal Cookies
 
Cookbook Recipe
Strawberry Rhubarb Cobbler
 
Cookbook Recipe
Mom's Best Blueberry Pancakes
 
Cookbook Recipe
Breakfast Oatmeal Bars
 
Cookbook Recipe
Chocolate Tart
 
Cookbook Recipe
Date Squares
 
Cookbook Recipe
Thumbprint Cookies
 
Cookbook Recipe
Flourless Red Bean Brownies
 
Cookbook Recipe
Best Banana Bread
 
Cookbook Recipe
Chewy Chocolate Cupcakes
 
Cookbook Recipe
Vanilla Bean Cupcakes with Coconut Frosting
 
Cookbook Recipe
Coconut Macaroons
 
Cookbook Recipe
Lemon Poppyseed Coffee Cake
 
Cookbook Recipe
Individual Chocolate Lava Cakes
 

Cookbook Recipe
Raw Cacao Coconut Truffles

Cookbook Recipe
Chewy Ginger Cookies

Cookbook Recipe
Crispy Sweet Citrus Polenta

Cookbook Recipe
Lemon Cranberry Biscotti

Cookbook Recipe
Banana "Sushi" with Coconut Sauce

Cookbook Recipe
Apple Cinnamon Loaf

Cookbook Recipe
Chocolate Chip Oatmeal Cookies

Cookbook Recipe
Strawberry Rhubarb Cobbler

Cookbook Recipe
Mom's Best Blueberry Pancakes

Cookbook Recipe
Breakfast Oatmeal Bars

Cookbook Recipe
Chocolate Tart

Cookbook Recipe
Date Squares

Cookbook Recipe
Thumbprint Cookies

Cookbook Recipe
Flourless Red Bean Brownies

Cookbook Recipe
Best Banana Bread

Cookbook Recipe
Chewy Chocolate Cupcakes

Cookbook Recipe
Vanilla Bean Cupcakes with Coconut Frosting

Cookbook Recipe
Coconut Macaroons

Cookbook Recipe
Lemon Poppyseed Coffee Cake

Cookbook Recipe
Individual Chocolate Lava Cakes

$1 of the sale of each book will be donated to the Canadian Cancer Foundation, in memory of my brother Claudio who passed away from Thymoma Type II at 11 years old.

I grew up in an Italian household where food is life! My dad was a chef in Italy, but didn't like the restaurant life when he moved to Canada. However, at home he still believes in home-made from scratch cooking and taught my mom how to cook as well. Watching them both in the kitchen, I developed a passion for food at an early age but I was more of a glutton for sweets! I made my own birthday cake at 13 years old, sold my first tiramisu at 18 years old to my hairdresser and later took courses in cake design to make my own wedding cake!

When I was a child, I use to bring a peanut butter or Nutella sandwich to school almost everyday. Now my children can't even bring homemade cookies to school with the rise in anaphylactic food allergies, especially from peanuts and tree nuts. People nowadays are more careful with their food choices, not only for allergies or intolerances, but also in their sugar, fiber, and cholesterol intake. This has lead to my journey of creating healthy, baked goods free from all of the top allergens which include wheat, gluten, dairy, eggs, peanuts and tree nuts, soy, sulphites, sesame and shellfish. Many of the recipes are also sugar-free, trans-fat free, cholesterol-free, high protein and high fiber. Now you CAN have your cake, and best of all, eat it too!

Glossary of ingredients:

Agave nectar- a low-glycemic sweetner from the cactus plant, also used to make Tequila. Replaces granulated sugar by 3/4

Source: Wholesome Sweetners http://www.wholesomesweeteners.com

Apple cider vinegar- used to thicken milk to replace buttermilk. Choose one that is unfiltered and unpasteurized

Source: Bragg Apple Cider Vinegar http://www.bragg.com/

Applesauce- replaces eggs in recipes when xanthan gum is also used to thicken. Can make homemade appplesauce or use unsweetened commercial organic applesauce

Source: Leahy Orchards Applesnax http://www.applesnax.com

Chocolate Chips-most chocolate chips contain soy-lecithin as an emulsifier. The trusted brand which omits soy-lecithin is Enjoy Life

http://www.enjoylifefoods.com

Coconut Oil- replaces butter or other oils. Aim for Organic cold-pressed extra virgin coconut oil

Source: CocoVie Naturals http://cocovienaturals.com/

Coconut Sugar- replaces granulated sugar and is not refined

Source: CocoVie Naturals http://cocovienaturals.com/

Egg Replacer: made with starches and other thickening ingredients used to replace eggs

Source: Ener-G http://www.ener-g.com

Gluten-Free All Purpose Mix- a combination of garbanzo (chickpea) flour, potato starch, tapioca flour, sorghum flour, and fava bean flour

Source: Bob's Red Mill http://www.bobsredmill.com/

Gluten-Free Oats- Oats are a good source of a source of the B-complex vitamins - thiamin, niacin and riboflavin, as well as iron, protein and fiber. Choose a brand that is certified GF

Source: Cream Hill Estate's Lara's Rolled Oats http://www.creamhillestates.com

Jam/Marmalade- used in Thumbprint cookies. Choose a brand that doesn't use any pectin or preservatives

Source: Michael's Dolce http://www.michaelsdolce.com/

Raw Cacao Powder: A source of magnesium, iron, polyphenols, antioxidants, theobromine and omega fatty acids. Choose Organic, non-GMO cacao powder for optimal benefits

Source: Nativa's Natural http://navitasnaturals.com/

Xanthan gum- a carbohydrated used in conjuntion with applesauce to replace eggs as a binder and thickener

Source: Bob's Red Mill http://www.bobsredmill.com/

Cookbook Recipe
Have Your Cake and EAT IT TOO! Allergen-Free Desserts Everyone Can Enjoy

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