Saturday, July 24, 2010

The Divvies Bakery Cookbook: Desserts Free of Nuts, Eggs and Dairy

Some of the products I have been featuring lately contain egg or nuts. So when I got a copy of The Divvies Bakery Cookbook, that is free of Nuts, Eggs and Dairy, I knew I just had to share this great book with you allergenistas that can't eat those foods…

Lori Sandler’s son, Benjamin is severely allergic to dairy and nuts. Based on her son’s dietary restrictions, she established the Divvies Bakery in 2005, changing her son’s rep from being the kid with allergies, to the one that brings amazing treats to share with the class…

From the 70 recipes for delectable sweets, I made the Fruity Frozen Pie. Since I cannot eat gluten, I had to substitute the graham cracker crust with a crust I made using Enjoy Life Snickerdoodle Cookies. (This recipe was easily modified to be FREE of the Big Bad 8 allergens and gluten, there are other recipes that are naturally gluten free as well.) I really liked this recipe, it was easy to put together and a lovely treat during the sweltering heat Chicago has faced this July. The non-dairy ice cream used was Luna and Larry’s Coconut Bliss Vanilla Island and the Sorbet is So Delicious Mango Sorbet.
You can buy The Divvies Bakery Cookbook by clicking here

Fruity Frozen Pie

Modified to be FREE of the Big Bad 8 allergens and gluten from the Divvies Bakery Cookbook

1 pint vanilla dairy-free ice cream
1 cup frozen raspberries
1 pint fruit-flavored sorbet, your choice
1 store bought graham cracker crumb pie crust (I ground up Enjoy Life’s Snickerdoodle Cookies)
1 pint fresh raspberries
1 tablespoon sugar
Thaw ice cream, raspberries and sorbet at room temperature for 20 minutes until softened.
Place Snickerdoodle Cookies in blender and mix until you have even sized crumbs, press evenly into bottom of pan.
Take frozen raspberries and mix with sugar, set aside.
Top with layer of dairy free ice cream and freeze for 20 minutes.
Top with frozen raspberries and apply sorbet on top in even layer.
Place fresh raspberries on top of sorbet (open side down) around the perimeter of the pie top.
Freeze pie for 2 hours.
Slice and serve immediately, Divvies recommends using a warm knife.

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