First of all, the Living With Food Allergies Blog Carnival is up, and there are some great topics this time. Check it out!
Go Dairy Free's June Giveaway:
Alisa writes, "In honor of Food Allergy Awareness Week, Gluten-Free Essentials is offering up three gifts, which are free from milk, eggs, nuts, gluten, and yeast! Each winner will receive one of three gluten-free and food allergy-friendly baking mix packages: The Cookie Assortment (chocolate chip, vanilla sugar, cocoa mudslide, cranberry-apple spice and decadent fudge brownie), The Deluxe Assortment (12 mixes, both savory and sweet), or The Speedy Bake Assortment (6 gluten-free mixes for kids)."
We all know how expensive these products can be, so here's your chance to get them for free! Just sign up for the Go Dairy Free monthly e-newsletter and you'll be entered to win.
Overnight Oatmeal Cookies
This carrot cake recipe is from The Compleat I Hate to Cook Book. I made it dairy-free and replaced the raisins with apricots because I hate cooked raisins. If you like them, put 'em in. And Vivian, it doesn't have eggs!
Honest Sheepwagon Carrot Cake
1 1/3 cups sugar
1 1/3 cups water
1 cup dried apricots, chopped
1 tablespoon dairy-free margarine
2 large carrots, finely chopped (I use the food processor.)
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
Simmer all these ingredients together in a medium saucepan for five minutes, then cover and rest in the refrigerator for twelve hours. "Why it gets so tired is one of those little mysteries. But do it."--Peg Bracken
The next day, add:
1 cup chopped walnuts (optional)
2 1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Mix it all up. Bake in two greased loaf pans at 275 degrees for two hours. Cool, then wrap in foil.
I frosted ours with dairy-free cream cheese icing. I used Tofutti Better Than Cream Cheese.
