On June 19, 2013, Kids With Food Allergies hosted a free webinar with guest speakers Colette Martin and Deb Indorato, RD, on the topic of how to make an allergy-friendly cake free of milk, eggs, soy, wheat, gluten and nuts. Colette shared a vanilla pound cake recipe from hercookbook:
We received over 150 questions during the class and could not respond to all of them during the time allotted. For more information about baking without allergens and to learn more tips and tricks from Colette, watch the video from her previous webinar: Baking Without Milk, Soy, Egg, Wheat, Gluten and Nuts. She also blogged Baking Without Allergens - Your Questions Answered. We recommend that you check out these resources as they are filled with great information that will help you learn how to bake without common ingredients.
During the Perfect Allergy-Friendly Cake webinar on June 19th, I promised that I would share the Raspberry Compote pictured with the Vanilla Pound Cake that I demonstrated during the class. This is a very simple sauce that can be made with any soft fruit and with just about any sugar. This recipe makes about ½ cup of sauce. Double the recipe for a larger batch. 1 cup fresh or frozen raspberries 3 tablespoons sugar ½ tablespoon lemon juice
1. Combine all of the ingredients in a small non-reactive saucepan over medium low heat. Stir occasionally until the sugar is melted. 2. Heat for ten minutes more, stirring frequently. 3. Use a fine mesh strainer to separate the fruit and seeds from the juice. Use the back of a spoon to squeeze the juice from the fruit through the strainer. 4. Drizzle the compote over cake, or under the plate as a garnish.
I don't like to throw anything away, so I reserve the leftover fruit/seed mixture and use it as I would use jam. This sauce is terrific served warm, but can easily be made ahead and refrigerated. It’s also terrific on your favorite non-dairy ice cream! — Colette
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