Three great recipes for allergy sufferers

CINNAMON, RAISIN AND APPLE MUFFINS
(Egg- and nut-free)

2 cups all-purpose flour
Pinch salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
3 tablespoons soft brown sugar
3 tablespoons butter or margarine, ­melted
2 apples, unpeeled and grated
1/3 cup raisins
3/4 cup milk
Raw sugar to sprinkle, optional

Line 12 sections of a muffin pan with average-size paper muffin cups, or butter the pan well. Preheat the oven to 400 degrees. Sift flour, salt, baking powder and cinnamon into a bowl. Add the remaining ingredients, and mix well. You will have a thick, wet dough.

Spoon into the muffin pan, filling each cup. Bake until risen, pale golden and firm, about 20 minutes.

Transfer to a wire rack to cool. Makes 12 muffins.

Dairy-free: Follow the recipe but substitute dairy-free spread for the butter or ordinary margarine, and substitute soy, rice or oat milk for the cow’s milk.

Gluten-free: Follow the recipe, but substitute gluten-free all-­purpose flour for the ordinary flour, and make sure the baking powder is gluten-free too. Add an extra 4 ­tablespoons of milk.

From “Allergy-Free Cookbook,” by Alice Sherwood

ROASTED VEGETABLE ENCHILADAS

1 poblano pepper or green bell pepper
2 teaspoons extra-virgin olive oil
1 cup chopped yellow onion
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground chipotle pepper
8 ounces tomatoes, roughly chopped,  plus diced tomato for garnish
1 cup vegetable broth
1/2 cup packed fresh cilantro, coarsely chopped, plus leaves for garnish

Filling:
3 bell peppers (1 each red, yellow and orange), diced
8 ounces cremini (baby portobello) mushrooms, diced
3/4 cup diced red onion
4 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
1 can (15 ounces) pinto beans, rinsed
12 (6-inch) corn tortillas

Preheat oven to 425 degrees.

To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning ­frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

Meanwhile, heat oil in a medium saucepan over medium heat. Add onion, garlic, salt, cumin, chili ­powder, paprika and ground ­chipotle (if using) and cook, stirring, until the vegetables have ­softened, about 5 minutes. Remove from the heat.

Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped ­tomatoes, broth and cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

To prepare filling: While the sauce simmers, place bell peppers, ­mushrooms and onion in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the ­vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl, and stir in beans. Reduce oven temperature to 375 degrees.

To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds each side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla, and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired. Makes 6 servings, 2 enchiladas each.

Allergy note: Check labels of vegetable broth, spices and beans. Some brands might contain unexpected ­allergens or gluten, which people with celiac disease can’t tolerate.
From Eating Well magazine

DAIRY FREE WHITE
CHOCOLATE CHEESECAKE

16 ounces dairy free cream cheese (like Tofutti Better Than Cream Cheese)
3/4 cup melted mock white chocolate, or 1 cup dairy free white chocolate chips, melted
3/4 cup sugar
2 eggs, beaten
Prepared graham cracker crust

Preheat oven to 350 degrees.

In a medium mixing bowl, beat cream cheese with hand-held mixer until smooth and creamy. Melt chocolate in ­microwaveable container. Watch closely so that water or other liquid is not introduced into the chocolate mixture, or it will ruin the recipe. Stir warmed chocolate until smooth and evenly melted. Be careful not to burn or overheat.

Add sugar and eggs to the beaten cream cheese mixture, and mix well. Blend in melted chocolate until smooth and creamy. Transfer mixture into prepared graham cracker shell, and bake in 350-degree oven for 20 minutes, or until top appears set. Refrigerate for several hours ­before serving.

From Food Allergy Kitchen, www.foodallergykitchen.com

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