Ingredients:

For the beetroot:

• baby beetroot 300 g, unpeeled
• unsalted butter
• 30 g vinegar
• 1 tbsp sea salt
• fresh herbs sprigs of thyme, lemon thyme, sage or other aromatic herbs

For the blackberry sauce:

• 250 g dried or freeze-dried blackberries
• 10 g shallot
• 6 g diced coriander stem
• 3 g fresh coriander seeds
• 1.5 g salt
• 3 g liquid honey
• 1 tsp olive
• For the garnish:   oil coriander leaves

Preparation:

Preheat oven to 160 C/gas mark 3. Place the unpeeled baby beets on a sheet of foil. Add knobs of the butter, a tablespoon of the vinegar and a good sprinkle of sea salt. Lay sprigs of the fresh herbs across the top and seal up the foil into a pouch leaving a little space for air to circulate. Place pouch on an oven tray and bake in a pre-heated oven for 45 minutes or until a knife slices easily into the beetroots.

Meanwhile, in a mortar, crush the blackberries, diced shallot, coriander stem and seeds with the salt. Add a teaspoon of honey if too acidic. When formed into a mush, pass through a sieve.

Once the beetroots are cooked, allow to cool then peel off the skins and slice in half. Spoon the blackberry sauce into the gaps between the beets. Finish with a dribble of olive oil and fresh coriander leaves. Taste beets for salt, and sprinkle more if needed.

Serves 4

Submitted by: Rene Redzepi

Ingredients:

• 1 can Eagle brand condensed milk
• 1 box Ritz crackers, crushed
• 1 bag Skor bits

Preparation:

Heat oven to 425.  Grease 8 x 8 pan.  In bowl, mix Skor bits, Eagle brand milk and Ritz crackers.  Mix well. Spread in greased 8 x 8 pan and bake for 15 minutes or until golden brown. Cut into bite size, let stand for 5 minutes. Messy and sticky, but delicious!

Story:

So easy, so good and you can add other ingredients like drizzle chocolate over top or mix with chocolate chips and nuts.

Warning: Doesn't last long! Make double recipe. My kids love this stuff, once you start you can't stop! Enjoy...

Submitted by:  Leesa Fournier

Ingredients:

• 1 large bag of gluten-free bread cubes (in the freezer section of your health food store). This is equals 2 loaves of GF bread.
• 4-5 stocks of celery, small dice
• 1 medium onion, small dice
• 2 tbsp of coconut oil (veg oil or butter)
• 1/2 cup cooked wild rice
• 1/2 cup dried fruit blend (cranberries, apricots, peach, pear and apple) diced
• 2 cups of fresh turkey stock or store bought liquid stock (Imagine brand is good)
• 2 1/2 Tbsp The Allergic Chef's Gourmet Poultry Seasoning
• 1 1/2 tsp The Allergic Chef's Pumpkin Spice
• Salt & pepper to taste

Preparation:

1) In a hot saute pan add oil, wait until hot, mix in diced celery and onion and saute for 1-2 min.

2) Mix in dried fruit, saute for another 3-4 min until fruit is tender.

3) Take off heat; add The Allergic Chef's Gourmet Poultry Seasoning, The Allergic Chef's Pumpkin Spice, cooked rice, salt and pepper.

4) In a large bowl mix bread cubes and fruit mix.

5) Pour stock in bowl mixing well, depending how much bread cubes you use you may need to add more stock.

6) Check seasoning add if necessary

7) Place in a oiled oven ware dish with lid.

8) Bake in a preheated 350° F oven for 40-50 min or until hot all the way through.

9) In the last 15-20 min take lid off to brown the top.

Story:

It's great to prepare this a day or two ahead of time so you can spend more time with your friends and family and less time in the kitchen. Then bake it the day you need it. I also like baking it in a dish for three reasons:

1) It's not food safe to cook stuffing in large raw poultry (turkey);

2) When you cook stuffing in a large bird it takes forever for the stuffing to cook, thus drying the turkey out, and

3) It cuts the turkey cook time by a couple of hours.

You could also substitute regular bread and it tastes great. For More recipes visit www.theallergicchef.ca

Submitted by: The Allergic Chef (James Mullan)

Photo: Contributed

Ingredients:

• 1 unsliced loaf sourdough bread (round is preferable)
• Cheddar cheese, grated
• Real Bacon bits
• 1/2 cup butter, melted
• 1 Tbsp Ranch dressing mix

Preparation:

Using a sharp bread knife, cut the bread going in both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Story:

So very easy and good! I bake mine for longer as I like the cheese to be very gooey!

Submitted by: Maureen