Have I ever told you how much I love butter? … and dairy … and eggs? OH…and gluten too? I do. I’m a cook and a baker who has a very sensitive palette. I know when something is made without those wonderful ingredients that I just mentioned. I can taste the lack of fat and calories an starchy goodness. It’s either a gift or I’m a snob. When I bake I go hard with all the good stuff.
Enter, Nicolle. Nicolle has SEVERE food allergies. Throat closing, anaphylactic shock, has flat-lined twice in her life type of food allergies. Throughout our friendship, I have monitored the size of her throat and watched her down a bottle of Benedryl on several occasions. I have even, in a pinch, built a barrier with my own body to prevent a spilled beer from coming in contact with her skin. When you love someone living with the constant threat of being hospital bound, you become very vigilant and protective of them. One day at an outdoor eatery, my girlfriends and I whipped around and grilled some women at the table behind us for the ingredients on the bottle of some sort of aerosol that they sprayed. Nicolle became worried of the slight raspberry smell. Raspberries = Allergic. They were quite annoyed with us and in hind-sight we were probably really intense, but when concerned, sister friends pounce.
Pot-lucks amongst friends. Awesome, right? Cooking for friends. I love it! Cooking for Nicolle? Scary as Hell. She always provides things she can eat at a fun gathering and if others bring something that contains either dairy, eggs, wheat, raspberries…and now corn, she comments on how beautiful it looks or smells and then stays the hell away from it. Cross contamination is a big deal. At our recent girlfriend get-together, I really wanted to attempt a dessert that she could enjoy along with the rest of us. Where do you turn for delicious recipes that are Nicolle friendly??? Cooking for Food Allergies Everyday and Gourmet.
This book was written by Nicolle’s Mom, Libby Avery. I have never tasted a single thing that she’s made where I’ve missed the buttery/eggy/gluten goodness. The woman is a marvel. Below is her fantastic recipe for a stellar blueberry pie without dairy, eggs, wheat or corn(starch).
|This wasn’t my prettiest pie, but the taste was beautiful. Recipe below 🙂
PREPARE THE CRUST:
I used a mix by Namaste Foods that I found at Whole Paycheck. It’s very different than working with a regular pie dough. It’s so flaky and fell apart easily. I had a difficult time creating a decorative top crust (which I really like to do) and was left with making a crumble top. The bottom crust was easy to mold into my ceramic pie pan (I would recommend this…especially when using this type of dough.) I normally eat around pie crust because, unless it’s the bomb, I’m just not a fan. However, I really liked THIS crust and ate it all. I might try to perfect it for future baking because it was really good.