Are you frustrated with never having the right recipes to fit all your food allergy needs?
I realized early on that I was never going to find one cookbook that “had it all” when it came to catering every dietary need or food allergy. You quickly have to figure out how to successfully replace ingredients, tweak recipes, and discover new ingredients.
I love all types of cookbooks. Dessert recipes are my favorite, but I can’t eat that for every meal of the day (even though I might want to). Culturally specific books, quick dinners, crock-pot meals, and seasonal ones are just a few I like to experiment with.
Recently I’ve been following a growing company called Plated and they “are all about the power of cooking at home.” I feel inspired by that! So the next thing I had to do was pick up their new book, Plated
Of course I had to put my spin on most of the recipes to accommodate our food allergies and dietary preferences.
As an added bonus they also sent me these adorable towels, which I have already used in a few #365photochallenge pics on Instagram! (I was too exited; I had to use them as soon as they came in the mail!)
These recipes inspired me to cook with my family and to try to get our little chef interested in helping out in the kitchen, too! (Here he is helping me at my family’s house)
My husband even says the food taste better when the little chef is helping in the kitchen! He feels like such a little helper and it is just too cute!
Here’s how we were “inspired in the kitchen”
Seasonal Fruit Crumble
(The following is the recipe that inspired us to write this post directly from the book with our allergy free edits)
1 Cup blueberries
1 Cup raspberries
1 Cup strawberries (cut into 1/2-inch pieces
2 peaches, cut into 1/2-inch pieces
1 1/2 tablespoon cornstarch
1 lemon, halved
3/4 cup gluten free flour
1/2 cup rolled oats (gluten free of course)
2 tablespoons light brown sugar
8 tablespoons oil (we used safflower oil)*
- Preheat the oven to 350°F.
- In a large bowl, mix together the seasonal ingredients, 1/2 cup of the granulated sugar, and 2 squeezes of lemon juice.
- In a medium bowl, mix together the flour, oats, brown sugar, remaining 1 tablespoon granulated sugar, and a pinch of kosher salt. Add the oil of your choice (we used safflower, this doesn’t give you that rich browning that butter would.) min by hand until there is no loose flour or sugar left
- Spoon the seasonal fruit mixture into a 9 x 9-inch baking dish. Sprinkle the crumble over the topping, Place the dish on a baking sheet and transfer to the oven.
- For the summer crumble, bake until the fruit is bubbling and the topping is golden, about 25-30 minutes.
*For the oil you can sub coconut oil or ghee would work better if neither causes an allergic reaction or issue.
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The Allergic Foodie here! Right now you can probably find me in my test kitchen (i.e. my house) or traveling to a local coffee shop where they're serving me awe-inspiring coffee (sorry, I would share but). I'm kind of a coffee junkie. Yes, I'm a food-allergy overcomer, Mompreneur, and military spouse and I love pushing boundaries especially in the kitchen. So hold on to your taste buds and let's get to cooking!