Wednesday, May 7th, 2014
Has this ever happened to you? You see a recipe in a magazine, and the dish looks spectacular. You make it at home, and while the food tastes good it looks nowhere near as beautiful as it did in the photo.
It’s certainly happened to me (and I’m a food editor!). Here’s the truth: It’s not our fault. The food in Parents and other magazines looks amazing thanks to talented food stylists and photographers like Liza Jernow and Tara Donne. Liza is a food stylist extraordinaire. You can see some of her recent work for Parents on cookies and birthday cakes. Photographer Tara Donne recently shot our gorgeous Easter Lunch story.
Now these two are starting Wild Apple, a magazine devoted to gluten-free living. I recently chatted with them about the magazine, and they graciously shared a recipe for a scrumptious allergen-free cupcake.
This is a big undertaking! Why did you decide to publish a magazine?
Being gluten-free for a collective 13 years now, we’ve really seen the market for gluten-free goods change shape. We saw a hole in this expanding category and felt that with our experience in magazines and food we could offer readers something really special.
What will Wild Apple cover?
Wild Apple will share simple snack ideas, well-tested recipes for classics, and menus with which to entertain friends or easily create weeknight meals. It will also feature travel, city guides, profiles on interesting creative people, and roundups of beauty products—all, of course, gluten-free.
What’s your plan to get Wild Apple off the ground?
Our Kickstarter campaign launches today and our goal is to raise the funds required to launch our inaugural issue this fall. We then plan to develop relationships with brands we believe in to carry the magazine forward. Visit Wild Apple’s Kickstarter page.
What are your biggest challenges living gluten-free?
Eating in restaurants and finding on-the-go snacks. When eating out, we make sure our servers know our limitations and that cross-contamination is an issue, especially with deep fryers.
Regarding snacks, it’s always good to keep a bag of almonds – or another nut your kids like – in your purse. We also like to pick up extra in-season fruit at the farmer’s market to have on hand at home. On road trips we stop at grocery stores whenever possible as opposed to fast food options. Here we might pick up snack packs of almond butter, carrots and hummus, or a yogurt. The key with the latter two is to check the ingredient list or look for a “GF” symbol.
What are a few tips for families with kids who are making the switch to gluten-free foods?
Our biggest tip is to become vigilant about reading ingredient lists. Forming this habit is a game changer. Gluten is a protein found in grains such as wheat, barley, farro, kamut, oats, rye, and spelt. In addition to these grains, gluten is sometimes used to make other foods like soy sauce, some vinegars, malt, seitan, salad dressings, and more. Other foods to look out for include crackers, bread, pasta, cream sauces and soups, candy bars, cookies, flavored potato chips and rice mixes. It is also often added to cosmetics, hair creams, and lipsticks.
Focusing on naturally gluten-free foods is also a good way to save money instead of paying big bucks for processed gluten-replacement foods. A homemade meal like roasted chicken, potatoes, and vegetables is already gluten-free and your family will not wonder where the gluten went. This way everyone can enjoy the same meal, which will save you time.
Many kids’ breakfasts, for example, have gluten in them — any quick ideas for moms?
There are lots of options. A few of our favorites are gluten-free oatmeal, quinoa porridge, cream of rice cereal, breakfast taco with egg and corn tortilla, corn tortilla quesadilla, or apple wedges with nut butter.
Tell us about this cupcake recipe.
In a group of children there will always be someone with an allergy so we think it’s easier to just avoid the major players and go straight to something everyone can enjoy. So this recipe is as allergen-free as it gets; there’s no milk, eggs, tree nuts, peanuts, soybeans, or wheat. When baking for others with allergies make sure you’re careful with cross-contamination. Use a fresh sponge and clean everything you’ll be using thoroughly before you start.
Chocolate Chip Allergen-Free Cupcakes
(From Wild Apple Magazine)
Makes 2 dozen
These cupcakes have a great flavor and they’re speckled with chocolate chips. They also happen to avoid some of the most common food allergens: tree nuts, egg, lactose, and gluten. Gluten-free baked goods store well in the freezer. If they are made ahead, freeze them unfrosted and tightly wrapped for up to 1 week. Bring to room temperature and frost them just before serving. Use organic ingredients to enhance the flavor.
When cooking for people who have very sensitive food allergies, avoid buying ingredients that are processed in a facility that manufactures other products containing soy, milk, eggs, wheat, peanuts, tree nuts, fish, and shellfish.
• 2 tablespoons freshly ground golden flax meal
• 1 teaspoon psyllium husk powder (found online or in natural foods stores)
• 2 1/2 cups all-purpose gluten-free flour mix (that does not contain guar or xanthan gums)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup extra-virgin coconut oil
• 1 1/3 cup firmly packed dark brown sugar
• ½ cup vegetable oil
• 1 1/4 cups rice or soy milk
• 2 teaspoons pure vanilla extract
• 1/3 cup mini bittersweet chocolate chips
In a medium bowl, whisk together first seven ingredients, set aside. With an electric mixer beat the coconut oil, brown sugar, and vegetable oil together until fluffy, about 3 minutes on high. Add the milk, vanilla and dry ingredients. Beat for 3 minutes on high speed until well-combined.
Preheat the oven to 350 degrees. Let the batter sit until the oven is hot, about 20 minutes, to allow the flax to thicken the batter. Line two 12-cup muffin tins with paper liners. Fill the cups 2/3 full and add a pinch of chocolate chips to the top of each cupcake. Bake for 35 minutes, rotating the pans halfway through baking. The cupcakes are done when a toothpick inserted in their center comes out clean. Let cupcakes cool completely before removing from pan.
Chocolate-y Coconut Frosting
Enough to frost 2 dozen cupcakes
When you refrigerate a can of coconut milk, the coconut water separates to the bottom and the cream rises to the top. Refrigerate a can of coconut milk overnight.
• 1 cup bittersweet chocolate chips
• 1 cup cream from the top of a can of unsweetened coconut milk
• 1/4 cup extra-virgin coconut oil
• 1/4 cup vegetable shortening
• Pinch fine sea salt
• 1 teaspoon pure vanilla extract
Heat the chocolate with half the coconut cream until melted. Let it cool to room temperature. With an electric mixer beat the remaining coconut oil and vegetable shortening together. Beat in the chocolate mixture. Add the salt and vanilla. Place the bowl in freezer for 10 minutes, until it begins to set up. Continue beating on high until light and fluffy.
Interview has been edited and condensed.
Sign up for our weekly newsletter to get delicious recipes and food inspiration sent directly to your inbox!
Photos by Tara Donne; food styling and recipe by Liza JernowAdd a Comment