Gluten Free Mama introduces…
OMG! That’s Allergy Free?
By Dr. Peggy Parker
Gluten Free Mama has teamed up it with fellow gluten free friend and cookbook author to introduce to you her new allergy free cookbook as well as offer you a great holiday sale. Dr. Peggy Parker, a traditionally trained Naturopathic Physician has written an excellent cookbook, OMG! That’s Allergy Free?. She calls it the Ultimate gourmet guide to delicious wheat free, dairy free, sugar free gluten free food.
This will be a great resource for all of my gluten free friends and followers with food allergies other than just gluten free. More and more I am hearing that so many people have allergies in addition to gluten, the most common being dairy, eggs, and soy. Dr. Parker makes it easy for you and her recipes look delicious too! Dr. Parker uses Mama’s Almond Blend Flour in many of her recipes too! How cool is that!
In addition, to Dr. Parkers recipes, you can find several tips and variations on baking egg free and dairy free in Mama’s Cookbook, In the Kitchen with Gluten Free Mama as well as on Mama’s website. Enjoy the sample recipe below.
GF Tart Cherry & Pistachio Shortbread Cookies
These are both slightly sweet and savory . . . the pistachio oil adds a roasted nutty flavor and the basil blends so well with tart cherries . . . these must be sampled to be appreciated! Perfect for
a cocktail party on your cheese and fruit tray.
Yield – 12-14 wedge shaped cookies
1 tablespoon pistachio oil
1 cup GF Mama’s almond blend flour
2 tablespoons arrowroot
1/2 teaspoon xanthan or guar gum
1/4 cup vanilla sugar
3 tablespoons pistachios, roughly chopped
3 tablespoons chopped dried tart cherries (cranberries can be substituted)
4 large leaves (lightly less than 1 teaspoon) basil in short ribbons
In a small bowl whisk together all dry ingredients.
In the bowl of your electric mixer add shortening, nutritional yeast, oil and sugar. Beat on medium speed until light and fluffy.
Add dry mixture and incorporate on low speed. Add nuts and cherries and mix until evenly distributed. Now add the basil and fold in by hand.
I like to make mine in 3 small tart pans with fluted edges, however you can pat into a large circle in an 8 inch spring form. Once you have it in your desired pan, cover and refrigerate at least 1 hour.
Bake at 350 degrees until golden brown and somewhat dry, about 15 minutes. Do not overbake. Remove from oven, cool in pan on a rack about 5 minutes. Cut into wedges with avery sharp serrated knife and then cool completely before handling.
SPECIAL Gluten Free Mama and Dr. Parker Sales just for you!!!! December 14th only!!! Tell your friends!!!
Mama’s Gold Package: Includes Mama’s In the Kitchen with Gluten Free Mama and a 4lb size of Mama’s Almond or Coconut Blend Flour. 25% off Enter PparkerGold
Mama’s 2lb and 4lb Almond Blend Flours
25% off Enter PparkerALM
For information on Peggy Parker as a Naturopathic Physician visit her website at http://simplehealthnetwork.
Dr. Parker discovered that by correcting oxidation of the cell membrane with high-quality ionized water; the healing power of the cell becomes activated. This profound discovery will change the face of medicine.