My First Giveaway: Two Cookbooks!

 More and more Americans are avoiding gluten or dairy foods – or both – due to allergy, intolerance, or sensitivity. In my January 20th column in the Princeton Packet I profiled an excellent new book containing 150 recipes that are not only dairy free and gluten free, but also made with whole foods (as opposed to processed, chemical-laden substitutes). As a bonus, many of them are also free of other common allergens, such as egg, soy, nut, sugar, and oil.

The book is The Dairy-free & Gluten-free Kitchen: 150 Delicious Dishes for Every Meal, Every Day by Denise Jardine. You can read my take on it in my column, where I’ve also included her recipe for kale and mushroom lasagna. As part of that recipe I made her Dairy Milk Alternative, which in turn includes her Date Syrup. The syrup can take the place of sugar. When I wound up with leftover syrup – which is really a puree the consistency of applesauce – I used it to replace both brown sugar AND applesauce in my usual recipe for applesauce raisin muffins. It works like a charm! Here’s the tinkered-with recipe:


2 eggs
1/2 cup mild vegetable oil, like canola
1-1/3 cups Date Syrup (recipe follows)
1/2 cup raisins
1-3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Preheat oven to 400 degrees. Line a 12-muffin tin with paper liners. In a large bowl mix together the eggs, oil, date syrup, and raisins. In a smaller bowl, combine the remaining (dry) ingredients. Fold the dry ingredients into the wet, mixing until just combined. Spoon the mixture into the 12 muffin cups and bake for 20 to 25 minutes. Remove to a rack to cool.

Date Syrup
From The Dairy-free & Gluten-Free Kitchen by Denise Jardine
This alternative to refined sugar is, Jardine writes, “rich in potassium and a good source of iron, magnesium, copper, niacin, and fiber.”

1-1/4 to 1-1/2 cups filtered cold water
1 cup pitted medjool dates, halved (12 to 14 dates)
1 teaspoon freshly squeezed lemon juice

In a blender, combine all the ingredients. Cover the blender and pulse the mixture a few times to break up the fruit. Whirl at top speed, occasionally scraping down the sides, until the mixture is smooth and creamy, about 2 minutes. Transfer the syrup to a glass container with a tight-fitting lid, label it with the date, and refrigerate for up to 2 weeks. Before using, stir the syrup to blend. Makes 2 cups.

By the way: Another good resource for those with food allergies, or so I’ve been told by my friend Anne whose daughter has life-threatening allergies to dairy and nuts, is Allergic Living magazine,  which works in cooperation with the Food Allergy & Anaphylaxis Network (FAAN), the leading advocacy group.

Now onto the giveaway!

Not only will one lucky commenter win his or her very own copy of The Dairy-free & Gluten-free Kitchen, but also a similar cookbook – one that I profiled in The Packet in October 2011 titled The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More by Laura B. Russell.

To enter, leave a comment on this post before midnight EST, Sunday January 29, 2012. To earn a bonus entry, simply “like” this post. If you post about this giveaway on your own website or blog, post the link here and get yet another extra entry. The winner will be selected using Good luck!

19 responses to “My First Giveaway: Two Cookbooks!

  1. Wow these cookbooks sound amazing! I don’t have a ton of experience cooking gluten-free foods but I’d sure like to learn.

  2. Fun! I’m always on the lookout for great gluten-free cookbooks.

  3. My husband is allergic to gluten, and we just found out yesterday that my son is allergic to nuts, milk, and soy, so I would LOVE these cookbooks!

  4. Nice! Have you ever used the date syrup you can buy online? If so, what do you think? I find that it is even cheaper then making my own and goes a long way as there is no water added.

    • This was my very first encounter with date syrup, and I’m glad to know there’s some out there. The dates I used were real beauties – soft, pliable, intensely sweet. They came from my local Whole Foods so of course they were not inexpensive! Thanks.

  5. great resources! i’ve been looking into making more gluten free stuff since i’m getting a lot more requests for it

  6. Thanks for a great gluten free giveaway

  7. The recipes and the cookbooks sound great. Thanks for the giveaway.

  8. These cookbooks sound awesome – and I’m definitely making that muffin recipe. Thank you for the chance to win, fingers crossed.

  9. Recipes sounds delish! Can’t wait to try! Thank you!

  10. Just found out today that I’m allergic/sensitive to wheat, yeast, gluten and rye. This cookbook would be helpful.

  11. My sister has celiac, so we’re always on the lookout for more GF recipes!

  12. Pat, you have me curious about cooking and eating this way. These books look like the perfect place to start.

  13. While working with The Suppers Program in Princeton, I experimented with avoiding gluten (and dairy) even though I’d never felt sensitive to them. Ten pounds just poured off of me! Then when I began eating it again,I gained them right back. Maybe it’s time to avoid it some more!

  14. i think that gluten free is right up my alley – my friend steph in california says that gluten free gives you better skin, and since my skin is looking bad these days, it would be awesome to give gluten free cooking a try – especially asian recipes 🙂

  15. This looks like a great recipe book! Hope I win!

  16. These look like great books! Thanks for the giveaway!

  17. I also liked this post! 🙂

    sweepinpianista at gmail dot com

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