Tuesday, March 15, 2011
St. Patrick's Day
St. Patrick's Day will start with green pancakes. The boys will head to school with green Rice Krispie treats in their lunchbags, and snack on Irish soda bread after school thanks to this wonderful recipe adapted from Food Allergy Mama. And of course we'll have to make shamrock cupcakes. Cole's not allergic to many of the Pillsbury frostings, so it gives me more options for decorating. Then we'll go to bed and wake up Friday morning with sugar and food-coloring hangovers!
DAIRY FREE IRISH SODA BREAD
Yield: 1 round loaf
3 cups unbleached all-purpose flour
1 1/2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup currants
3/4 teaspoon caraway seeds
generous 1 1/2 cups dairy-free "buttermilk" (2 T. vinegar mixed with 1 1/2 cups soy milk, let stand 5-10 minutes)
In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt with a wire whisk. Slowly add the "buttermilk" and stir with a rubber spatula until just combined. Stir in currants and caraway seeds.
Preheat oven to 350ºF, and spray a 9-inch cake pan with dairy-free baking spray. Place batter into prepared pan, and bake 35 to 40 minutes until lightly browned.
Adapted from http://www.foodallergymama.com
dark chocolate cupcake with lemon icing