The Pure Pantry offers mixes that are not only delicious, but good for you, serving as proof that gluten-free, dairy-free, casein-free, soy-free, and even sugar-free don’t equal taste-free—quite the contrary!

The Pure Pantry offers a variety of mixes for gluten-free cookies, cakes, and pancakes, and even an all-purpose mix for creating other baked goods such as biscuits, muffins, and breads. The mixes are also versatile. We added tons of nuts to the Old Fashioned Chocolate Chip Cookie Mix, and we loved them. They were not only delicious, but so healthy tasting.

Other mixes include Wholegrain Chocolate Chip Coconut Organic Cookie Mix, Buckwheat Flax Pancake and Baking Mix, Organic Sugar Cookie Mix, and the decadent Wholegrain Dark Chocolate Cake Mix, oh so chocolately and full of good-for-you nutrients including protein, antioxidants, and protein from ingredients such as quinoa. The Organic All-Purpose Baking Mix is vegan and free of gluten, sugar, dairy, and casein and remarkable for its versatility. It’s even kosher!

Elizabeth Kaplan, Founder of The Pure Pantry, was diagnosed with celiac disease several years ago. Discontent with the poor nutritional value of gluten-free products, Elizabeth put her skills as a trained chef to work to develop great-tasting as well as healthy gluten-free substitutes. The Pure Pantry’s website, http://www.thepurepantry.com, features recipes, an online store, and resources for the gluten-free community. I highly recommend checking out their mixes for your gluten-free baking.

Tina Turbin

www.GlutenFreeHelp.info

Apricot Almond Tart with Sugar Cookie Crust

Ingredients:

Gluten-free Crust:
1 package Organic Sugar Cookie Mix from The Pure Pantry*
1/2 cup butter or butter alternative, such as Earth Balance, cut into small pieces
1/4 cup organic, non-hydrogenated shortening, such as Spectrum
1 egg
1 teaspoon cold water (or more if needed)
1 teaspoon almond extract

Dairy-free Pastry Cream Filling:
1/3 cup organic raw agave nectar, preferably Nature’s Agave brand
1 cup coconut milk (canned, not light)
6 large egg yolks, beaten
2 tablespoons coconut oil
1/8 teaspoon salt
3 tablespoons arrowroot
1 teaspoon almond extract

8-10 ripe apricots
tablespoons slivered almonds, lightly toasted , optional
Powdered sugar for dusting
*Available at Whole Foods, Sprout’s, and many other fine natural food stores. For store locations:  http://thepurepantry.com/store-locator/

Instructions:
Prepare pie crust:

Preheat oven to 350˚F.  Place sugar cookie mix, butter and shortening in large mixing bowl.  Blend with pastry blender or fork until mixture is in pea sized bits.  Add egg water and almond extract and blend with pastry blender until dough comes together.  Using your hands, pat dough into a flat disk.  Cover with waxed paper and place in refrigerator for 30 minutes.

Remove pastry dough from refrigerator.  Prepare a work surface by placing a large sheet of parchment paper or waxed paper down and lightly dust it with rice flour or corn starch.  Dust rolling pin with rice flour or cornstarch as well.  Roll out dough  to 1/4 inch thickness.

Place pie plate or tart pan upside down on top of pastry dough.  Lift parchment paper cup on sides and flip over so pie dough lands in pie place.  Peel away parchment paper.

Trim edges of pie dough and reserve scraps for decorating pie or for making an extra little treat for the chef!

Poke holes in each pastry with a fork so surface has tiny holes throughout.

Decorate edges of pie crust, if desired, using small cookie cutters.

Bake pie crust for 13-15 minutes until golden brown.

Prepare pastry cream:
In a heavy bottomed sauce pan or double boiler, combine agave nectar, coconut milk, beaten egg yolks, melted coconut oil and salt.  Whisk together over medium heat until bubbles begin to rise.  Lower heat and continue whisking for about 1 minute.

In a small bowl whisk together two tablespoons of the hot egg/coconut milk mixture with arrowroot.  Add almond extract and stir.  Whisk arrowroot mixture into egg mixture over low heat and cook an additional 1-2 minutes until mixture begins to thicken.  Set aside for 2-3 minutes. Place a piece of plastic wrap touching the top of pastry cream to prevent a film from forming.  Place in refrigerator to cool.

Remove pie crust from oven and let cool completely.  Fill with pastry cream.

Cut apricots into quarters, removing pits.  Arrange apricot quarters on top of pastry cream in concentric circles.  Top with toasted almond slivers and dust with powdered sugar.

These Berry Tarlets are made with a sugar cookie crust and creamy filling, topped with our favorite berries.  A delicious summer dessert that everyone will enjoy.

Sugar Cookie Crust:
1 package Organic Sugar Cookie Mix from The Pure Pantry
1/2 cup butter or butter alternative, such as Earth Balance, cut into small pieces
1/4 cup organic, non-hydrogenated shortening, such as Spectrum
1 egg
1 teaspoon cold water (or more if needed)

Filling:
1 8 ounce package cream cheese or substitute such as Tofutti Cream Cheese
1/2 cup raw agave nectar, preferably Nature’s Agave Raw variety
1 egg or egg substitute, such as 1 teaspoon Ener-G foods Egg Replacer mixed with 2 tablespoons water
1 teaspoon vanilla
2 pints fresh raspberries, blackberries, or blueberries

Instructions:
Preheat oven to 350˚F. Prepare pastry crust by placing sugar cookie mix, butter and shortening in large mixing bowl.  Blend with pastry blender or fork until mixture is in pea sized bits.  Add egg and water and blend with pastry blender until dough comes together.   Using your hands,  pat dough into a flat disk.  Cover with waxed paper and place in refrigerator for 30 minutes.

In large mixing bowl, beat cream cheese with electric mixer until soft.  Add agave nectar, egg (or egg substitute) and vanilla and beat on low until combined.

Remove pastry dough from refrigerator.  Prepare a work surface by placing a large sheet of parchment paper or waxed paper down and lightly dust it with rice flour or corn starch.  Dust rolling pin with rice flour or cornstarch as well.  Roll out dough  to 1/4 inch thickness.

Place individual tartlet pans upside down on top of dough and push down.  Create 12 tartlets cuts outs.  If you have just a few little tartlet pans, you can prepare a few at a time.   With a metal spatula, lift cut out dough up and place in tartlet pan.  Press dough down firmly and evenly throughout pan with your fingers.

Poke holes in each pastry with a fork so surface has tiny holes throughout.

Place pans on cookie sheet.  Bake for 5 minutes.  Remove from oven and cool 5-7 minutes.  Meanwhile wash berries and drain in colander.

Fill tarlets with 1/4 cup cream cheese filling.  Return to oven on middle rack and back for 12 minutes.  Remove from oven and cool completely.   Place berries on top of tartlet and dust with powdered sugar.

When Fats Domino wrote the song “I found my thrill, on Blueberry Hill”, I don’t think he was talking about the health benefits of eating blueberries, but perhaps he just didn’t know the facts.  Blueberries are a super food.  A healing fruit that is high in antioxidants, blueberries provide vitamin C, B complex, vitamin E, vitamin A, copper selenium, zinc, and iron.  An Ohio State University study published in 2009 found that blueberries shrunk the size of tumors and significantly improved survival rates in an animal research project.  A compound in blueberries has also been found to prevent colon cancer, according to a 2007 study jointly conducted by scientists at Rutgers University and the U.S. Department of Agriculture. The study’s lead researcher, Bandaru Reddy, PhD., said, “This study underscores the need to include more berries in the diet, especially blueberries.”  Maybe Fats Domino would have had a different name had he actually eaten blueberries?  Anyways, for those of us who want the thrill of nourishing our bodies with the top super foods, blueberries should be added to the list.

Gluten-free/Dairy-free alternatives

Ingredients:
2 cups The Pure Pantry Organic All Purpose Baking Mix
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 cup coconut oil or butter
1/2 c. brown sugar or coconut sugar
3 large eggs, beaten, or egg replacer
1/2 cup sour cream or sour cream substitute
3 tablespoons milk of choice (rice, almond or regular)
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 cups organic blueberries, preferably fresh but frozen can be substituted if defrosted and drained

Crumb Topping:
3/4 cup The Pure Pantry Organic All Purpose Baking Mix
1/3 cup coconut oil or butter
1 tablespoon brown sugar or coconut sugar

Instructions:
Preheat oven to 350˚F.
Combine baking mix, salt, and nutmeg in large mixing bowl.
In a medium mixing bowl beat coconut oil (or butter).  Add brown sugar (or coconut sugar) and cream together.  Add eggs one at a time, blending after each addition.  With mixer on low, add sour cream (or non-dairy substitute), milk, vanilla and lemon zest.
Gently fold in blueberries with spoon.  Pour into greased bundt pan or 9 x 11 inch baking dish.
Prepare crumb topping by blending coconut oil (or butter) with baking mix and sugar until mixture resembles pea sized crumbs.  Sprinkle crumb mixture on top of cake.
Bake for 30 minutes or until tester comes out clean.  Cool before serving.

Farmers’ Markets Offer Families with Food Allergies a Bounty of Options
by Elizabeth Kaplan

For kids with allergies, shopping with mom or dad at a traditional grocery store can be very disheartening.  The majority of prepared and processed foods available have gluten, soy, dairy, nuts or eggs in them making it difficult to shop.  Not only do children feel left out, their parents often feel frustrated too.  Weaning your children from processed and prepared foods is one of the 10 Steps to “Going Gluten-Free” and a great way to kick the habit is to concentrate on a diet centered on whole foods by shopping at farmers’ markets.

At a farmers’ market you are presented with nature’s seasonal bounty.  There are no flashy cereal boxes or sugary snacks tempting your children, no scary chemical ingredients lacing the foods, and there are limited offerings which makes choosing something easier.  You are tempted by the smells and tastes of fresh, local produce and artesian foods.  Shopping and eating are just part of the fun. With a little preparation, you can turn any trip to the farmers’ market into an educational experience for your children while exposing them to a world of whole food choices that are free from all the bad stuff.

Here are some ideas for making your trip to farmers’ market an exciting adventure for kids, and give you time to enjoy the surroundings yourself.

Farmers’ Market Kid’s Activities:

1. Develop a list of questions for farmers: Young children often do not understand that some fruits grow on trees, some on vines, and others on bushes. The other day my three year old said, “We should plant a peach bush.”  Obviously he’s never seen a peach tree.  Talk to your kids about where and how different fruits and vegetables grow.  Play a question and answer game as you walk through the market to help them identify how fruits and vegetables grow.

2. Create a menu: As you are strolling around the farmers’ market, pick up a variety of ingredients to make a special family meal.  Have your children look at all the possibilities and come up with ideas.  See our family’s Farm to Table Sunday Supper Menu. (hyperlink)

3.  Give your kids some money to spend:  Our kids love to spend money, so we give them each $5 to choose what they’d like to purchase for their snacks and lunches.  While enhancing their math skills, they are also gaining confidence in decision making and social interaction.  Make sure your child is able to ask if an item is “gluten-free” or free from any other allergies he/she has.

4.  Find and purchase an unusual fruit or veggie: Have your kids help you find some produce that you would not normally eat. Buy it, take it home, and have the kids help cook it for dinner. This is a great way to get your family to try a variety of different foods.

5. Get artistic: Place all your beautiful produce in a basket.  When you get home give your children paper, colored pencils, watercolors or other art supplies and have them draw a still life of your farmers’ market basket.

6. Engage your children in cooking: You’ve planned the menu, purchased the food, now have your children help make the meal.  Children as young as three can help by washing produce, stirring, measuring, fetching items from the pantry, and setting the table. Older kids (10 and up) can chop produce, stir the pot, and help clean up by cleaning the counter and doing the dishes.
Shopping together at the Farmer’s Market is an opportunity to reconnect both with the food you eat, and the people who grow it. The more you can engage your kids in selecting, buying, preparing and cooking real, sustainable, non-processed, allergen-free foods, the better equipped they’ll be to make wise food choices in the future. The fact that you’ll be teaching your children to cook is just icing on the organic gluten-free carrot cake!

Take the fast food free pledge with your family, check out this site developed by a 12 year old~http://www.fastfoodfree.org/