Have you been searching for an allergen-friendly frosting that is ready made? Maybe you just want one that doesn’t have artificial dye or high fructose corn syrup? Well, there’s one that meets ALL of those requirements! Cherrybrook Kitchen has some wonderful allergen friendly foods, including ready to spread vanilla or chocolate frosting!
This tastes similar to homemade icings made with confectioners (10x) sugar. It is quite sweet, but good. The consistency is thick but spreadable. While I have some good recipes for homemade icing, they all require having safe equipment and ingredients on hand, plus time to make them. With this ready to spread frosting, you can have it on the road/away from home or when you’re just out of time!
Here are the ingredients along with their allergen statement: free of the top 8 and made in a facility free of peanut, tree nut, dairy, egg, and gluten (and tested). They are also certified Kosher and approved by the Feingold Association! I buy this locally at Organic Food Depot (like a co-op), but I also have seen it available online at iHerb.com and in multi-packs on Amazon.
Egg-less gluten free Cookie dough
I love a good, raw cookie dough but my mother was far too overprotective to ever let us eat it. Her facts about salmonella take all the enjoyment out of eating it. Until now! Simply make egg-less cookie dough so it’s safe to eat in its dough form.
The recipe I use is below. The only modification from the recipe I use in order for it to be top 8 free would be a butter substitute for dairy free. (Recipe modified from FlippinDelicious: http://flippindelicious.com/2015/07/gluten-free-edible-cookie-dough-egg-less.html):
- 1/4 cup butter (or butter substitute for dairy free), melted
- 1/4 cup brown sugar
- 1-2 Tablespoons milk alternative or water (yes, I was out of milk and used water–it worked!)
- 1/2 teaspoon gluten free vanilla
- 3/4 cup Cup4Cup gluten free flour
- 1/3 cup Enjoy Life mini chocolate chips (gluten free, nut free, dairy free, soy free)*
*another option is Equal Exchange–they don’t have mini chocolate chips, but they are fair trade and gluten/soy/nut/dairy/egg free and made in a facility free of those)
The result is a delicious cookie dough that is safe to eat. I’m not sure how this would turn out if you baked it–I just eat it as dough. I have also mixed it with ice cream for a gluten free cookie dough ice cream (pictured below)–YUM!