It’s Valentines Day, and though I’d hoped to have received food allergy friendly, gluten-free chocolate so our child could take some to school to share with her Valentine, mother nature interrupted our plans with her snow storm. As you may have heard, New York City schools were open, but roads were terrible and therefore the chocolates didn’t make it.

Because this allergy mom likes to be prepared, I made some vegan, gluten-free, food allergy friendly chocolate chip cookies. I had met the good people from Zulka sugar at Food Fete and they were kind enough to send me a sample of their minimally processed, non-GMO certified, vegan sugar. I have made baked goods for fifteen years with all types of alternative sugars – date sugar, maple sugar, raw sugar – and in fact most of my child’s youth was spent only eating baked goods with raw sugar.

our-sugars-smallAlthough Zulka isn’t entirely raw, it is minimally processed and has a very mild sweet taste. I especially liked it when cooking and baking, but it was also good in making simple syrups for adult beverages as it is very smooth tasting and it melts evenly. I used it 1:1 as I would other sugars. Here’s what the company says about its sugar.

Zulka Pure Cane Sugar is a Non-GMO Project verified “Morena” sugar – a term used to describe granulated sugars that do not undergo conventional refining processes, which remove the complexity and flavor in raw sugar cane after it has been pressed. Zulka is is a better-tasting and less-processed cup-for-cup replacement of refined white sugar.

The chocolate chip cookies came out perfect and had a wonderful soft texture to them. I sent them to school with our child who will share them with her Valentine. In the event that she steals a kiss, I know that they’ve both eaten delicious gluten-free, allergen-free cookies made by me. If you’re wondering why eating the same type of food before kissing is such a big deal, check out Allergic Girl, Sloane Miller’s post here on her blog Please Don’t Pass the Nuts.

If you’d like to try your hand at baking some, here’s the recipe:


recipe ©2010 by Heidi Bayer All Rights Reserved

free of the top 8 food allergens as defined by the FDA

1/3 cup brown rice flour

1/3 cup maseca (or corn flour)

1/3 cup corn starch

1 tsp salt

1 tsp baking powder

1/2 cup allergen-free shortening

1 T gluten-free Vanilla

1/3 Cup brown sugar

1/3 Cup minimally processed sugar like Zulka

2 T ground flax seeds mixed with 6 T warm water

water or milk substitute as needed

1 scant cup allergen-free chocolate chips

Preheat your oven to 350 degrees. Mix the dry ingredients in a bowl with a large wisk. In another bowl with a mixer on medium, cream the shortening, sugars and vanilla. Slowly add 1/2 of the the dry mix to the wet using the mixer. Wash your hands, then mix the rest by hand, adding the flax seed mixture as you go along. The mixture should be well mixed, not too dry and not too wet. If you need to add warm water or milk substitute. Add the chocolate chips at the very end and knead them into the dough.

Roll into small balls and place on a cookie sheet lined with parchment paper. Press down with your hands or with a back of a glass. If you don’t have parchment paper, place on an ungreased cookie sheet. Bake at 350 degrees for 8 – 12 minutes depending on your oven.

Place cookies on racks and let cool. Once cool, enjoy with a tall glass of milk alternative. Enjoy!

*disclaimer: This is a review of Zulka sugar. Although Zulka was sent to me for possible review, nomoney has exchanged hands.

Zulka is available at WalMart, Kroger, Target click here to find it at a store near you.




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