Hello! Lauren here! I’m SO excited to be with you on Michelle’s site sharing what I know about allergen free party planning from my site Lauren David Style!! My only hope is that I’m not too over the top for you. I’m crazy about food allergies and party planning so sometimes it can be a little much.
I promise we won’t get too many, “Woo Hoo’s” in here and I won’t make you do any happy dances or drink a glass of wine like I make readers on my site do before reading posts (or whiskey because as I’ve just learned, wine is on the no-no list).
I have to admit, without Michelle I would still know next to nothing about amine allergies. In the past few weeks, she’s opened my world to even more allergies that are out there and this is just another challenge that I can’t wait to face head on, with a big smile of course.
My biggest thing is that I strongly believe people with all allergies should still be able to live a normal life, complete with fun parties and get togethers, and with food that doesn’t taste like cardboard!
You see, normally I deal with the top 8 allergens – soy, dairy, gluten/wheat, eggs, peanuts, tree nuts, dairy, fish, shellfish. And I can handle those. I’m a little nervous to be unveiling my very first low amine party recipe and I really hope it doesn’t disappoint.
I think what Michelle is doing is amazing… she’s helping you, whose needs aren’t being met. And here I am writing about allergies and parties and totally missing something that is so important – you!
My take is this: you should be able to go to a party or host a party without worrying about how you’re going to feel when you leave because you ate something you shouldn’t. Or feel left out because you’re drooling over something you can’t have.
With amine allergies I’ve noticed it shouldn’t be too hard for you to come up with great party foods since you can eat all those delicious fresh veggies and fruits.
Party goers always love veggie and fruit trays and though you may think they’re boring, it’s so easy to pull together veggies nicely on a tray with a delicious hummus or bean dip. And people will go crazy for it!
But that’s too easy for me, of course.
I did some long thinking about the party recipe I am going to unveil in today’s post. I thought about appetizers, but everything I wanted to make seemed boring and typical. I thought about dips and punch and other party foods and the only thing I kept coming back to was birthday cake.
When I first found out I couldn’t eat gluten anymore, I thought I would never eat another tasty piece of cake again. And now that I can’t eat soy, I constantly question whether I’ll ever be able to eat chocolate again.
But, being as stubborn as I am, I knew that couldn’t fly. I’m a chocolate lover and nothing’s going to stop me from eating my chocolate cake.
So today I’m sharing with you one of my most prized and most favorite recipes ever. Tweaked a little for your enjoyment – Chocolate Quinoa Cake.
This recipe is:
Gluten and Wheat Free
Nut and Tree Nut Free
Fish and Shellfish Free
Chocolate Quinoa Cake
2/3C white/golden quinoa
1 1/3c water
1/3c rice milk
4 lg eggs
1 tsp vanilla
3/4c butter, melted
1 1/2c sugar
1c carob powder
1 ½ tsp baking powder
1/2tsp baking soda
½ tsp sea salt
- Bring the water and quinoa to a boil, reduce heat and simmer for 20-25min until quinoa is cooked.
- In a food processor, combine milk, vanilla, and eggs. Add the cooked quinoa and butter and blend.
- In a large bowl whisk together the sugar, carob powder, baking powder, baking soda, and salt.
- Add the contents of the blender and whisk all of the ingredients together – you may still be able to see little bubbles of quinoa, but this is fine.
- Divide everything into 2 greased 9” cake pans lined with parchment and greased (note: this cake is very dense and will break apart easily so make sure you line your pans with parchment paper so the cake can easily come out of the pan when cool).
- Cook for 40-45 min at 350F or until done in the center. Sometimes I like to turn my oven off and leave the cake in there until it cools, this will ensure the cake doesn’t settle or flatten at all when you take it out (otherwise it may dip very slightly in the middle, though it’s almost unnoticeable).
1 1/2c (3 sticks) unsalted butter, room temperature
3c powdered sugar
1 tbsp vanilla
1 tbsp rice milk
- Cream the butter until fluffy. Add the powdered sugar, vanilla, and rice milk and mix until combined.
- If you would like your icing to be thinner, don’t be afraid to add more rice milk, just be sure to add a little at a time.
P.S. I want to give you a very special gift for checking out this guest post… I’ve compiled an allergen free party kit that will be useful for the next get together you want to plan.
It comes with a ton of goodies including:
- “5 Steps to the Perfect Party” report
- My ultimate party checklist
- “Sneaky Places Food Allergens Hide” list
- Complimentary invitations!
Simply enter your name and email address on my website and I’ll email you the above ASAP! Fabulous meeting you and enjoy your next party!