Cybele Pascal's Blog, page 7

Allergy Friendly Friday Easter and Passover

Happy Friday. Wow, I am so grateful for this weekend. How about you?  I didn’t actually get a weekend, last weekend, as I was at Expo West with my cookies, C�ybele’s Free-to-Eat.  A good time was had by all, and we got a lot of lovely feedback. To those who came by the booth to visit me, thank you! You made my day!

Thank you, to Alisa Fleming from Go Dairy Free, for naming our cookies Best Cookies at Expo West 2013!  Thank you to Ashley Koff for giving our cookies the AKA Stamp of approval![image error][image error]

And thank you to Lori Corbin The Food Coach for featuring our cookies (no matter how briefly!) on your Top Expo Trends report on ABC7.  For those who missed my previous segment with Lori Corbin on Allergy-Friendly Recipes for Chinese New Year, see below.

 

Thank you for contributing to the last Allergy-Friendly Friday!  Please post your allergy-friendly and/or gluten-free Easter and Passover recipes.  Or any “Spring” themed recipes too.  Here are the recipe highlights from the last roundup. Remember, the featured  recipes are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday Badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.

Paleo Coconut Secret Bars/Homemade Healthy Mounds from Tessa the Domestic Diva
Raw Chocolate (Gluten Free and Vegan)  from The Fussiest Eater
Turtle Brownies (Gluten Free and Dairy Free) from Sandi’s Allergy Free Recipes

Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.

Just remember:

Please link back to this post so your readers can find all the recipes. This is a sharing page.
Link to your recipe, not to your homepage.
Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (cybele@cybelepascal.com)

Cybele’s Free-to-Eat Cookies win Prevention “Eat Clean” Award and Allergy Friendly Friday

Cybele’s Free-to-Eat Chocolate Chip Cookies wins Prevention Magazine’s Best Snacks and Treats Award!

Dear Readers:

I got really great news today!  My Cybele’s Free-to-Eat Chocolate Chip Cookies won the coveted “Eat Clean” award from Prevention Magazine! I’m over the moon, to have been included in this amazing roundup of healthy foods!  Check out the other 100 here. My cookies are in the Snacks and Treats category.  For more info on my cookies and where to find them, follow our Facebook page Cybele’s Free to Eat.  We update daily with new info on where you can purchase our cookies.

Also, if anyone is going to EXPO WEST next Friday-Sunday, PLEASE COME VISIT ME AT BOOTH #5227! We’ll be giving out Cybele’s Free-to-Eat samples, and just generally chatting it up. We are in the Hot Products Pavilion in Hall E….. Please let me know if you are planning to stop by, so I can be sure I’ll be in the booth at the time.  HOPE TO SEE YOU!

But enough about me, let’s talk about you!

Thank you for contributing to the last Allergy-Friendly Friday! All the recipes were just so good.   Here are the recipe highlights from the last roundup. Remember, the featured  recipes are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday Badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.

Valentine’s Chocolate Drizzle Cake  from Wheatless Rochelle
Pan Cuadrado Integral Con Miel (egg-free, dairy-free, soy-free, Peanut-free, tree nut-free) from Cocina Amiga
Mint Chip Chocolate Cake from Epi Family

Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.

Just remember:

Please link back to this post so your readers can find all the recipes. This is a sharing page.
Link to your recipe, not to your homepage.
Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (cybele@cybelepascal.com)

Gluten Free Vegan Naan

Gluten Free Vegan Naan

Makes 4

Prep time: 2 ½ hours

Cook time: 16 minutes

It’s Oscar Night tonight, and I’m sure many of you will be eating dips and spreads, while you spend hours in front of the television.  These traditional Indian flatbreads are the perfect accompaniment to legume dishes.  They are great for scooping a bean dip, soup or stew, and equally delicious with curry, or even as a wrap.  In my house, they get eaten before they get paired with anything.  They are that good.

 

Ingredients:

½ cup warm water (100°F-110°F)

1 ¼ teaspoons rapid rise yeast (about half a .25 oz. packet)

2 teaspoons granulated sugar

2 ¼ cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour or other high protein all-purpose gluten-free flour mix (without added xanthan gum)

2 teaspoons xanthan gum

1 teaspoon fine sea salt

1/4th teaspoon baking powder

¼ cup plus 3 tablespoons  So Delicious plain coconut milk yogurt (or other plain vegan yogurt of choice)

2 tablespoons extra virgin olive oil

melted Earth Balance (Soy-Free) Buttery Spread, for brushing on Naan

Nigella seeds (Charnushka), optional

Kosher salt, or coarse sea salt for sprinkling, optional

 

1. Combine warm water with yeast, and 1 teaspoon of the sugar, stirring well to dissolve.  Let proof until frothy, about 10 minutes.

2. To measure out your flour mix, spoon into a dry measuring cup, leveling off with a straightedge. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour mix, the remaining teaspoon of sugar, xanthan gum, salt, and baking powder.  Mix well.

3. Once yeast has frothed, add coconut milk yogurt and olive oil, stirring well to combine.

4. Add liquid ingredients to dry ingredients, and mix on low speed about 30 seconds, until combined. The dough will be sticky. It should be!

5. Transfer dough, using a rubber spatula, to a well-oiled bowl, dome top slightly, and cover tightly using plastic wrap. Let rise 2 hours in a warm draft-free place.

6. Preheat oven to 200°F.

7. Sprinkle a work surface with a little gluten free flour. Fill a little bowl with cool water, and set aside. Turn out dough, and cut into 4 even pieces.  Gently mold into balls.

8. Place one ball of dough in the center of your work surface. Sprinkle the top with a little more gluten-free flour. Flip and sprinkle again. Use the palm of your hand to press the ball into a disk. Using your fingers, press out into a larger disk. Use a rolling pin to roll into an 8-inch circle, flipping a couple of times in the process, adding more flour and using fingers to shape edges as necessary.

9. Heat a large cast iron skillet  (12-inch) over medium heat until almost smoking. Be sure you have a lid large enough to cover the pan.

10. Pick up Naan with one hand, dip fingers of other hand in water and sprinkle Naan with water. Flip into hot skillet, moistened side down. Sprinkle the top of Naan with a little more water. Cover. Cook 2 minutes until browning (don’t worry if it’s blistered and somewhat blackened on bottom, it’s supposed to be).

11. Flip, and cook 2 minutes more.

The second side won’t get as charred. Transfer to an oven-safe dish or pan, brush with about 1 teaspoon melted buttery spread, cover dish with aluminum foil and keep warm in oven while making the remaining Naan.

12. Serve warm, sprinkled with a pinch of Nigella seeds and a sprinkle of coarse salt.

 

Gluten Free Vegan Naan

© 2013 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.

Allergy Friendly Friday is Back!

Allergy Friendly Friday is back!  I’ve been traveling like a madwoman (did you know madwoman was all one word?) for the past three weeks, from one Gluten-Free and/or Allergen-Free event to another. I have had a blast, learned a lot, met lovely new people, and caught up with old friends. But I am grateful to be back at my desk today.  Happy Friday!  Sorry I missed AFF last week, I was at the GFAF Expo in San Fran.

Thank you for contributing to the last Allergy-Friendly Friday! All the recipes were outstanding. I really had a hard time selecting featured recipes from this round up, because they’re all just so good. I encourage you to go back and look at the last round up for a broader selection.  Here are the recipe highlights from the last roundup. Remember, the featured  recipes are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday Badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.

Caramel Fudge Brownies (Gluten, Egg, and Nut Free) from Hope’s Kitchen
Beet and Pear Salad Dressing from Poor and Gluten Free
Dairy-Free Roasted Red Pepper Sauce from Plate it Safe

Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.

Just remember:

Please link back to this post so your readers can find all the recipes. This is a sharing page.
Link to your recipe, not to your homepage.
Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (cybele@cybelepascal.com)

Come Join me at the Gluten & Allergen Free Expo in San Francisco this Weekend!

Dear Readers:  Please come join me this weekend for the premiere gluten and allergen-free event in San Francisco! The Gluten & Allergen Free Expo.

I’ll be signing books at Table 4 in the ballroom with Kelly Rudnicki (Food Allergy Mama) and Franny Cakes!  So come find us and get a signed copy of our new cookbooks! I’ll be selling copies of my newest cookbook, Allergy-Free and Easy Cooking.  The expo vendor fair will be full of exciting new allergy-friendly and gluten-free products, and you can also take classes. Here’s a sneak peak at just some of the classes for Saturday – You can check the full schedule of classes here:

8:45 – 9:45
Dr. Peter Green
Keynote: Celiac & Gluten Sensitivities


10:00 – 11:00
Melinda Dennis
Part I – What if I Still Have Symptoms But I’m Gluten Free?


11:15 – 12:15
Amy Burkhart, MD
Part II – What if I Still Have Symptoms But I’m Gluten Free?


12:30 – 1:30
Carol Fenster
Pie Crust 101: Healthy Pies, Crumbles, Crisps from Traditional to Healthy Versions


1:45 – 2:45
Karen Morgan
The Science Behind GF Baking


3:00 – 4:00
Naomi Poe
Deglutenizing the Hidden Source of Contaminants

The vendor fair is open to the public and runs from Saturday 2/9 to Sunday 2/10 10am – 4pm daily with over 100 vendors sampling and selling their gluten and allergen free products!

Tickets are $20.00 per adult and children ages 3-12 are $5.00.  You can get tickets online  or at the door. They’re close to selling out so don’t miss this opportunity to taste some great gluten and allergen free foods, as well as listen to some excellent talks, and get some new cookbooks.  Please tweet me at twitter.com/cybelepascal using the hashtag #GFAFExpo

Hope to see you there!!!

 

And the winner of The Everything Gluten Free Slow Cooker Cookbook is….

Allergy Free Recipes for the Chinese New Year on ABC7 LA

This week, I had the pleasure of a visit from Lori Corbin – The Food Coach from ABC7 here in LA. I’ve been hoping The Food Coach would pay me a visit since my last book, so was really thrilled when I got the call that Lori was coming over to check out my new Allergy-Friendly Asian recipes for Chinese New Year, from my new book Allergy-Free and Easy Cooking. For more about the interview, and the recipes featured in this video, plus tips on how to celebrate an allergy-free Chinese New Year, please see the article here.



To purchase, or find out more, Allergy-Free and Easy Cooking

Valentine’s Day and Anaphylaxis plus Allergy Free Linzer Hearts Recipe

Last week, I attended a very special event in New York City, hosted by Mylan, makers of the EpiPen, which has just marked its 25 year anniversary.  Over the past 25 years, food allergies have become epidemic, now effecting 1 out of 13 children in the United States. Two of those kids are mine. So, I have a vested interest in learning all there is to know about advances in research, and new recommendations in the management and care of food allergies.

The Mylan EpiPen Blogger Summit was a think tank about life-threatening food allergies and anaphylaxis, at which they revealed some disturbing new statistics about Valentine’s Day and Anaphylaxis.  A recent survey* reveals that as many as one in three parents report that their children with life-threatening food allergies have experienced anaphylaxis on Valentine’s Day. Let’s do the math on that. That’s 33%. Additionally, this new survey revealed that:

Less than half of parents (47%) talk to their child about risks posed to children with life-threatening allergies from physical contact related to Valentine’s Day, such as being kissed by someone who has recently eaten food they may be allergic to
Only 47% of parents tell their teen that when going on dates, they should tell their date about their life-threatening food allergy
35% of parents did not indicate that they remind their teen to bring his/her epinephrine auto-injector (EpiPen) on dates

The takeaway?  Parents of children with potentially life-threatening allergies need to initiate a pre-Valentine’s Day dialogue with their child about their anaphylaxis action plan.  This plan should include avoiding known allergens, recognizing symptoms, having access to two epinephrine auto-injectors at all times and seeking immediate emergency medical care should anaphylaxis occur.

While Sloane Miller (Allergic Girl) gave a fantastic presentation on Creating Food Allergy Confidence with life-threatening food allergies, and the 3 step plan to making the overwhelming manageable (which includes carrying two Epinephrine Auto-Injectors at all times and having an anaphylaxis action plan), Ruchi Gupta, MD, MPH – the pediatric allergist responsible for the groundbreaking 2011 study  ”The Prevalence, Severity, and Distribution of Childhood Food Allergy in the Untied States” published in the journal “Pediatrics”, which first broke the “1 in 13″ number –gave an excellent talk called “All about Anaphylaxis”.  Here are some alarming new numbers from Dr. Gupta. Based upon the research from her now famous study: Of the 1 in 13 kids in the US with food allergies, 38% have already had a severe/anaphylactic reaction.  Almost 40% have anaphylaxis.

Two agendas stood out for me most after this EpiPen Blogger Summit. 1. We must work harder to get epinephrine auto-injectors into all schools. 2. We need to normalize, demystify, and encourage the use of  epinephrine auto-injectors as an early response to what might be an anaphylactic reaction.  We need to lower the threshold for when its administered.  EpiPen can be administered through clothes, and fyi, there is no needle revealed, so no needle fear.

Also in attendance were the following Food Allergy bloggers: Caroline Moassessi / Grateful Foodie, Elizabeth DiBurro / Easy Breezy Life, Heidi Bayer / Brooklyn Allergy Mom, Irene Chu / Get Allergy Wise, Sarah Chuck / Get Allergy Wise, Jenny Sprague / Multiple Food Allergy Help, Joanne LaSpina / Food Allergy Assistant, Kelly Rudnicki / Food Allergy Mama, Kimberly Pellicore / The Food Allergy Mom, Libby Ilson / The Allergic Kid, Lindsey Steffensen / Frugal Food Allergies,  Lisa Rutter / No Nuts Moms Group, Missy Berggren / The Marketing Mama, Ruth LovettSmith / Best Allergy Sites, Tracy Bush / Nutrimom – Food Allergy Liaison

For more information about Anaphylaxis and EpiPens, see the Valentine’s Day press release here.

  *Survey Methodology

The survey was conducted online, from August 24 to September 3, 2012 in the United States by Harris Interactive, on behalf of Mylan Specialty.

And now for a safe, Allergy-Free Valentine’s Day treat…

Linzer Hearts

makes 24 cookies (12 3-inch sandwich cookies and 12 2-inch hearts)

Sophisticated and divine, these cookies are a real treat, whether it’s Valentine’s Day or you just feel like saying “I love you.” And, they’re made without the traditional allergenic addition of hazelnuts or almonds; what could be better?

 

2 1/2 cups plus 2 tablespoons Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon plus 1/8 teaspoon xanthan gum

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup dairy-free, soy-free vegetable shortening

3/4 cup granulated sugar

1/4 cup plus 2 tablespoons firmly packed brown sugar

11/2 teaspoons pure vanilla extract

1/2 teaspoon lemon zest

11/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

3 tablespoons rice milk

1/2 cup raspberry jam

Confectioners’ sugar, for dusting

 

Whisk together the flour mix, xanthan gum, baking soda, salt, and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar on medium speed, beating until fluffy, about 2 minutes. Add the vanilla, lemon zest, and egg replacer. Mix for about 20 seconds.

Add the flour mixture to the bowl in three batches, mixing on low, alternating with the rice milk, and scraping down the sides of the bowl as necessary, until the dough comes together.

Divide the dough into two balls. Form into disks, wrap in waxed paper or plastic wrap, and refrigerate for 2 hours.

Line two baking sheets with parchment paper.

Sprinkle flour mix on your work surface and your rolling pin. Remove one disk of dough from the fridge. Sprinkle a little of the flour mix onto both sides of the dough. Use the palm of your hand to flatten the disk, then roll out the dough to 1/8 inch thick. (It will be a little stiff at first but will soften up fast. Pinch the edges together with your fingers the first go-around, if necessary.)

Cut into 12 heart shapes using a 3-inch heart-shaped cookie cutter. Cut out the center from half the shapes with a 2-inch heart-shaped cookie cutter. Using a metal spatula, carefully transfer the shapes to the baking sheet, about 1 inch apart. Repeat with the remaining dough and scraps until you have 12 whole hearts, 12 hearts with the centers cut out, and about 12 bite-size hearts. Put the baking sheets in the fridge to chill the cookies again.

Preheat the oven to 325°F.

Bake in the center of the oven for 15 minutes, or until just slightly golden, rotating the pan halfway through. Let cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Once the cookies have cooled, spread the large whole hearts with the raspberry jam. Sift the confectioners’ sugar over the hearts with the centers cut out and the small bite-size hearts. Top the large whole hearts with an open heart.

 

 

 

“Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame by Cybele Pascal, copyright © 2009. Published by Celestial Arts, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.”

 

Allergy Free Buffalo Wings with Ranch Dressing for Super Bowl Sunday

With Super Bowl Sunday right around the corner, I thought it high time I shared a recipe from my new cookbook, Allergy-Free and Easy Cooking.  This one comes from my “Takeout at Home” chapter, and is one of my favorites from the book. We’re big on noshing, over at the Pascal house.  I hope you enjoy it as much as we do!

Buffalo Wings with Ranch Dressing

serves 4

Buffalo wings are usually dependant on peanut oil, butter, and creamy ranch or blue cheese dressing; this allergy-free version is tangy, crispy, and succulent—perfect for game night, or a barbecue, or, in my house, any time my kids chant, “We want hot wings!” I’ve given proportions for four as a main dish, but it also serves eight as an appetizer. While deep-frying might seem horrifying, rest assured that the chicken actually absorbs very little oil, since it’s not battered.

I’ve been working on a proper ranch dressing for the past year. To my chagrin, I’d gotten it almost right, but still not quite thick enough, until I made the wondrous discovery that several companies have launched soy-free vegan mayonnaise! Ta da! Ranch dressing that lacks for nothing. It’s great with cut up veggies for dunking.

 

31/2 pounds chicken wings

4 cups canola oil

Salt and freshly ground pepper

1/4 cup Earth Balance soy-free buttery spread

1/4 cup Louisiana hot sauce

1 tablespoon white vinegar

Ranch Dressing (recipe follows)

Celery sticks

 

Rinse the wings under cold water and pat dry. Cut off the wing tips. Cut the wing in two at the joint; a cleaver works well for this (or you can ask the butcher to pre-cut them).

Heat the oil in a large, deep 10-inch pot, such as a Dutch oven, over high heat, to 400°F on a candy or oil thermometer.

Sprinkle the wings with salt and pepper and add half of the wings to the oil with tongs, using the tongs to stir and submerge all the wings. Don’t worry; they can be a bit crowded. Cook, stirring occasionally with the tongs, for 10 to 11 minutes, until deeply golden and crispy. Remove from the oil, and drain on a paper towel–lined platter. Repeat with the second batch of wings.

Meanwhile, make the wing sauce by melting the buttery spread in a small pot over medium heat. Add the hot sauce and vinegar, bring to a simmer, and remove from the heat.

Put the wings on a platter and spoon the sauce over them. Serve with the Ranch Dressing and celery sticks.

Ranch Dressing

1/2 cup rice milk

2 teaspoons freshly squeezed lemon juice

1 small clove garlic, finely minced or pressed

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped celery leaves

3/4 cup vegan soy-free mayonnaise 
or Rice Milk Mayonnaise (page 135)

1 teaspoon Dijon mustard

1/4 teaspoon xanthan gum

1/4 teaspoon salt

Freshly ground pepper

 

In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mustard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 11/4 cups. Store in the fridge in an airtight container for up 
to a week.

 

“Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.”

Allergy Friendly Friday 1/25/13 and 2/1/13

Congrats to all the winners of the various Allergy-Free and Easy Cooking giveaways! There are still two open giveaways happening. Brooklyn Allergy Mom has been running her’s all month, and we have a NEW ONE from Thriving GFCF. See below.

Brooklyn Allergy Mom - GIVEAWAY Deadline January 31st

“Allergy-Free and Easy Cooking” … will quickly become the essential guide for any parent dealing with multiple food allergies who wants to create family-friendly food within 30-minutes.” ~ Heidi Bayer

Thriving GFCF - GIVEAWAY Deadline February 15th

“I’m really happy to say that this cookbook will enter into my favorite cookbook collection. The recipes will be used and enjoyed often. Great job, Cybele, on yet another fine achievement. You’ve made this Warrior Mom’s life easier and more enjoyable. My family thanks you too.” ~ Kim Rice

It’s been really great to see some new bloggers posting recipes here! Welcome! Thank you for contributing to the last two weeks’ Allergy-Friendly Friday! Here are the recipe highlights from the last roundup. Remember, the featured  recipes are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.

Candy Apple Waldorf Salad from Allergy Free Test Kitchen
Vegetarian Chicken Noodle Soup from Spiced Curiosity
Gluten Free Double Chocolate Biscotti from Pure and Peanut Free

Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.

Just remember:

Please link back to this post so your readers can find all the recipes. This is a sharing page.
Link to your recipe, not to your homepage.
Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (cybele@cybelepascal.com)