Guess what’s only in a few short days? The FOOD ALLERGY AND CELIAC CONVENTION AT WALT DISNEY WORLD! AHHHHHHHH I’m so excited. If you couldn’t tell.
I’ve mentioned this before, but one of the co-hosts of the convention this weekend is Laurie Sadowski, the Allergy-Free Cook! I got her book, The Allergy-Free Cook Bakes Cakes and Cookies for Christmas last year, and all of the recipes look so good. I asked my friend Sarah, the other co-host, if she thought Laurie would mind autographing my copy at the convention and wasn’t I surprised to see a message from Laurie in my inbox that evening saying she would love to! Total fangirl moment. Now that I’ve gotten to work with her in preparation for the convention, I’ve gotten to know her a little better and I’m still starstruck!
Oddly enough, I don’t bake on a regular basis, so it took me awhile to (finally!) make a treat from this book. I ended up making the No-Bake Frosted Mint Brownies, because they were simple and I already had a lot of the ingredients in my kitchen. I absolutely love this recipe because it only uses whole food ingredients (with a few minor substitutions) and is still delicious. Spoiler: I used avocado and mint leaves. Not mint extract. Mint leaves. Fancy, yeah?
I absolutely love this cookbook because the first section is a wealth of information. Not only does Laurie give a basic explanation of food allergies and sensitivities, but she also gives the reader a bunch of tips and background info on gluten-free and allergy-free baking. Let’s face it – trying to bake things without ingredients such as conventional flour, eggs, dairy and/or soy can be tough if you don’t know what you’re doing. Laurie does a fantastic job of listing the various alternative options for conventional flour, sweeteners, eggs, etc. and explaining how each one works. In easy-to-understand terms, no less! One of the best parts of this section is a table that includes properties of different kinds of flour to help determine which are interchangeable. SO convenient. As if that information wasn’t enough, before each “chapter,” she provides tips for troubleshooting for if/when you need ’em. Brilliant.
There are so many recipes in here that I’ll just let you get the book and see for yourself, but I am definitely excited to try them out. Especially the Banana Chai Cupcakes, Loaded Carrot Cake and Chocolate Carrot Cake. Ummm yum.
Hopefully I’ve thoroughly convinced you to check out her books! They are a great resource for people who are starting out with an allergy-free diet. I’m hoping to feature an interview with Laurie in a future blog post, so if you have any questions for her, sound off in the comments!