With Autism Awareness month well on its way, I thought I could give you a few ideas on how to LIGHT IT UP BLUE with your gluten-free casein-free food. Hosting an Autism Awareness Party… or just dreading what to serve for Easter Dinner – what better place to celebrate awareness than the one spot where everyone comes together to share in love and laughter – the dining room table!
Perking up our plates with a bounty of blue-foods is the perfect nutritional activity for those Autism Spectrum systems. Blue Foods contain some key nutritional elements that have been linked as beneficial for those on the Autism spectrum, like Resveratrol (an antioxidant that prevents and controls inflammation, aids in healthy metabolism, and supports immune function) and Quercitin (an antioxidant free-radical scavenger that inhibits the growth of H. Pylori bacteria, inhibits release of histamines, and aids in the reduction of allergy and asthma symptoms). Here are a few creative ideas for serving up a helping of BLUE this month:
BLUE Carrot & Currant Slaw – finely shred purple carrots and toss together with currants and a dressing mixture (2:1 ratio of Vegenaise Grapeseed and either lemon juice or apple-cider vinegar, refrigerate and serve chilled.)
Black & BLUE Nachos – Pile up Blue Corn Chips, or even Terra Blues Potato Chips with Organic Black Beans and Daiya Mozzarella Shreds, or any of your other favorite nacho toppings!
BLUEberry & Beet Salad – Blueberries, diced pickled beets, fresh chopped mint and some lemon zest.
Try stuffing some purple peppers, or adding them into quinoa or rice.
Fill a bowl with a gorgeous array of blue and purple veggies and fruits for the perfect centerpiece for getting Autism Awareness out on the table.
Light It Up BLUEberry Upside Down Cakes
1 cup almond flour
1 cup gluten-free all-purpose flour blend
1 ½ tsp baking soda
2 eggs (or 1 tablespoon egg-replacer powder + 1/4 cup water)
¾ cups coconut milk, unsweetened
¼ cup coconut yogurt (So Delicious Plain)
1 tsp almond extract
¼ tsp sea salt
1 Cup Blueberries
½ cup Brown Rice Syrup
1 Cup finely grated zucchini
Coconut Oil to oil pan(s)
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together the flours, baking soda, and salt. In a separate mixing bowl, combine the egg (lightly beaten), coconut milk, yogurt, and almond extract. Pour the wet ingredients into the dry ingredient and stir until well combined. Fold in the grated zucchini.
Grease an 8-inch round cake pan or 12 large muffin tins with coconut oil. Cover the bottom of the pan(s) with a layer of blueberries and then drip the brown rice syrup down evenly over top; it will settle down around the blueberries. Now pour the batter over top and spread with a spatula (if using muffin tins, use an ice-cream scooper).
Bake at 350 degrees for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean. Let the cake cool in the pan for about 20-30 minutes.
Turn cake out of the pan. The blueberries should make a beautiful and delicious top layer. Serve warm or chill and serve cool.
* This recipe is not overly sweet and contains no cane sugar. It is a great way to get a veggie into your picky-eater, and is the perfect GFCF Easter Dessert! Garnish with a squirt of Soyatoo Rice Whip and a sprig of mint.