Do You Shop in Multiple Groceries Every Week? 5 Simple Steps That Could Help.

Nearly every week, I visit several grocery stores just to buy the staples that I need.  If you have multiple food allergies and intolerances, finding the most basic products in one place is nearly impossible.  If you live in a mixed-allergy/non-allergy household, whew, you are probably too tired to actually make dinner!  As I listen to the Tender Foodie Community, it's clear that most of you experience the same huffing and puffing and trucking around town.  You might have to drive across state lines.  Perhaps you also order from multiple internet stores. 

Wouldn't it be nice if we could just go to one or two stores to get what we need?  Here's the kicker:   The individual nature of mutlipe food allergies (along with your personal tastes) make it tough for grocery stores and brands to know what you need. Unless, of course, you tell them.  If we tell them en masse as a Tender Foodie Community, your request has more influence.

To help get your needs to your local grocers (and to the brands that they sell), I've put together a form.  Here's how it works:

1.  Sign up to become an email member in order to access this form.  Its free and we only send out updates once or twice a month.  Becoming a member will help us reduce the amount of spammers hitting our form.

2.  Log in to access the form whenever you find your head about to explode because you can't find X product, or you wished that you could find, for example, a cocoa powder that is non-GMO, non-alkaline, and produced in a factory that does not also process other allergens. 

3.  Twice a month, I'll send your request along with others in your community to your local grocer.  Where appropriate, I'll also send the request to whatever brands you list. 

4.  The more requests for a particular product that a grocer receives and the more requests the brand receives for better allergen processing, the more likely our community will benefit.  So ...

5.  Send this blog post to every Tender Foodie that you know. 

As a community, we are used to taking our knocks, doing our homework, and being silent.  If we have a way to act as a community, who knows, vendors might be swayed to work with allergen-free suppliers, test for multiple allergens, or make their facilities free of multiple allergens.   It could happen (here is one example).  Plus, you might reduce the number of trips you make, the amount of gas you burn and the amount of postage you drop.  Though we can't guarantee any vendor's actions, we think this could be super powerful.

Your input could help greatly expand the "safe" choices out there for Tender Foodies.

Does this Happen to You?

For example, I tend to visit the Meijer store near me for "some" organic vegetables, especially greens like kale and swiss chard.  They sometimes have the dairy-free chocolate chips that I use and sometimes have one of the many gluten-free flours that I use.  I go to one Harvest Health in Hudsonville to get the only truly dairy-free plain yogurt, that isn't processed in a factory that also produces other things I can't eat, even though their location on Burton Street is more "on my way" and both carry many allergen-free staples that I use.  I just gave a jingle to Saffrons, a Gluten-free Marketplace to see if they carried whole grain millet that isnt processed in a cross-contaminated factory, they didn't, but they were happy to get in a case for me.  Saffron's really does their multiple allergy homework.  They review products regularly, and label them for multiple allergens so it saves you shopping (and homework) time.  Although Saffron's is not conveniently located to me, I will drive there to get it and whatever else I can find, since they have great stuff.  For grassfed meats, I just made my first visit to Nourish Organic Market.  Nourish carries local and grassfed meat from local farms and butchers and other great products.  Plus, they are next to my yoga studio (From the Heart).  To try to add some measure of convenience, I now order local and organically raised vegetables from Doorganics - who delivers right to my door every Wednesday afternoon.  They are another new business that, although you can't yet order what you want in your weekly box (she says hopefully), they are helping me to expand my palate and try stuff I don't usually get (like turnips, which I now love).  Plus, their produce is straight from the farm keeping their fruits and veggies packed with the most nutrients.  I've also gone to Horrock's Market to get the Nature Made Frozen Fruit that I use in my smoothies.  For my favorite chocolate of all (Callebaut), and for organic wine I make an occasional trip to G.B Russo's and Son. They have great, higher end, specialty cooking supplies, too.  I used to visit the D&W Fresh Market near me because they were expanding their organic produce and allergen-free items.  However, it is now a Family Fare and they discontinued some of the items that I counted upon.  Several compoundingly disappointing trips later, I stopped trying.  I bet if they knew that, and other people spoke up, they would rethink what they are putting on and taking off the shelves.  Did I mention Trillium Haven Farms at the Fulton Street Farmer's Market in the summer?  Or trucking through Costco for items that might or might not be there from week to week?  Then there are the online stores, the internet searching, the cross-contamination research...

OK.  Now I'm exhausted. 

  (Send me an E-Jingle with your comments on the form, would you?)

RECIPE: Braised Duck Breast & Cassoulet from Bistro Bella Vita (gluten- and dairy-free)

Braised Duck Breast, photo courtesy of Jeff Hage of Green Frog Photo

A Cassoulet, at its most basic, is a bean stew that is cooked in an earthenware casserole dish.  The dish comes from  Languedoc, a region in the Southwest of France.  Although there are many variations on a cassoulet throughout France and around the world, the French actually have committees that sit around and make rules about what makes their national dishes. . . their national dishes.  That's love.

According to a lovely cooking site, CookThink.com, a proper cassoulet is defined as containing 70 percent navy (or haricot) beans, stock, herbs and seasonings like garlic, and 30 percent pork, mutton and duck or goose confit.

For those of us with food allergies, especially to gluten and dairy, we often have to break the rules, and a cassoulet, surprisingly, can adapt very well.  One of my local favorite restaurants, Bistro Bella Vita broke the rules for me and accommodated my rather long list of allergies so I could take part in a version of this French favorite.  I first tried the duck with the cassoulet, and made a second visit to Bistro where the duck was nestled onto summer vegetables (pictured here).

Read Bistro Bella Vita’s Tender review, and the following two recipes for yourself. 

Cassoulet Recipe

Ingredients

-Dried beans (Great Northern, Cannellini or Navy)   - 4 cups

-Chicken broth, no salt added – 6 qts

-Diced bacon – 6 strips

-Diced pork tenderloin – ½ lb

-Minced garlic – 2 T

- Large diced carrot  - 1 ea

-Diced Spanish onion – 2 ea

-Diced celery – ½ bunch

-DRY marsala wine – 1/2 750ml bottle

-Honey – 2 Tbl

-Dried oregano – 1 Tbl

-Dried Basil – 1 Tbl

-Fresh minced rosemary – 1 Tbl

-Kosher salt to taste

-Sherry vinegar – 2 Tbl

Instructions

-Soak the beans in water over night in refrigerator  

-In a large pan cook the bacon over medium heat until it is about halfway cooked, next add the pork and cook for about 2 minutes

-Add the carrot, celery, onion and garlic and sweat for about 4 minutes (Don’t let the garlic brown at all)

-Add the marsala wine to the pan and cook the wine down about ¾ of the way

-Add remaining ingredients (Honey, oregano, basil, rosemary, salt and vinegar)

-Make sure the beans are covered by the broth by at least 2 inches. *

         *You may need to add some water*

-Bring up to a boil then reduce to low/medium heat to a hard simmer

-Cook for about 2 hours. *Don’t let the liquid dry out* Make sure you check occasionally and stir with a wooden spoon and be gentle.

-Cook until beans are fully cooked and liquid has thickened. If the beans are still not done after two hours, you may want to reduce the heat toward the end of cooking and just add some water a little at a time until everything comes together.

Braised Duck Breast

From what I understand from Kyle, the Special Events coordinator at Bistro Bella Vita, the chefs change the braising recipe from time to time, depending who is cooking, their creative whims and the type of product they are working with.  You can change the flavor profile by removing the white wine and herbs, using just the chicken stock to deglaze the pan.  Here is my interpretation based upon what the chefs sent to me.

Ingredients

-4 duck breasts, skin and fat trimmed; seasoned with sea salt

-Mirepoix (1 cup diced onion, 1/2 cup chopped carrot, 1/2 cup chopped celery). 

-½ cup of white wine

-1-1/2 cups of chicken broth

-8 large sprigs of thyme (you could also use sage)

-2 bay leaves

Braising Instructions

Preheat the oven to 300 degrees Fahrenheit.

Thoroughly dry the duck breast with a paper towel (external moisture will prevent duck from browning properly).

In a Dutch Oven or a large, covered oven-proof skillet, sear the duck on all sides in 2 tablespoons of oil (or duck fat).  Make sure the pan is very hot before searing duck.  When the duck is seared, remove from the pan and set aside.

Add the mirepoix to the juices in the pan (carrots, celery, onions) to the pan and cook for 10 – 15 minutes, and until the vegetables are a bit caramelized and just tender. 

Deglaze the pan with ½ cup of white wine. 

Add in the chicken stock and herbs, and then bring to a simmer.

Add the duck breasts back into the pan.

Cover and place in the oven @ 300 degrees F.  for 1 to 1&1/2 hours or until the duck is really tender, checking often and adding more liquid if necessary.

Remove the duck to a plate or cutting board, cover with parchment and let rest for 5 minutes.  Slice and serve over vegetables, or with the Bistro Bella Vita Cassoulet (above).

Warmest thanks to the chefs and to Kyle at Bistro Bella Vita for these recipes.   My thanks also to Jeff Hage of Green Frog Photo for providing these shots of the duck.

Review: Bistro Bella Vita serves up a "Foodgasm" when dishing for patrons with allergies

Boeuf Bourguinonne. Photo courtesy of Jeff Hage, Green Frog Photo.

Some Background

I’ve dined at Bistro Bella Vita upon several occasions, twice, specifically for this review.  I have always been treated with respect and generosity by the Bistro Staff, even when I push my list of allergies and their accompanying strict instructions at my server; and even before I started writing reviews.

In my experience, Bistro Bella Vita has done their food allergy homework and they make it clear that they welcome special diets of any kind.  I know this because they told me as much, and they have gluten-free, lactose-free and vegan menus.  But it is also evident in the presentation of each meal, the tastes and textures on each plate, and the consistent care in the service I’ve received each time.  

The knowledge of the chefs, kitchen and servers are a fundamental, dining-out requirement for anyone with food allergies.  Personally, I also want my food to be made with whole, quality ingredients.  I want it to taste delicious, even if those ingredients are restricted.  There are several dishes on the menu that bring me back to Bistro.  In the case of one particular dish they serve, and according to my dining companion, it is “foodgasmic”.

The Food

That dish is the bœuf bourguignonne, a dish that I love, but one that I didn’t think a restaurant would serve to someone with dairy allergies.  French dishes are sometimes attached to their butter, and the balance of slow cooked flavors is what makes a this French stew so good.  Its advanced preparation can prohibit on-the-spot customization.  Unexpectedly Bistro said, “no problem” when I first ordered it, and I’ve ordered it several times since.

I was lucky to have Jeff Hage, a professional food photographer, with me during my most recent meal there.  I decided to “let” Jeff have the Boeuf Bourguignonne while I tried the sautéed duck breast for a second time.  As I scrutinized and enjoyed my duck, Jeff would make a few wordless utterances as he experienced his beef.  I asked him what inspired each reverent hum and he, a super foodie, started describing some tastes and flavors to me.  Here are two such verbalized hums:

“The mushrooms are roasted just perfectly.  Absolutely perfectly.”

“Oh, I just had a foodgasm.  A little piece of chard found its way in with a bite of the beef.  Oh.  So good.”

An Aside

ASIDE:  I looked up “foodgasm” – I thought it might have made it into the dictionary by now, but it hasn’t.  I did find a fun looking culinary web site, though (currently under construction).  Its called “Foodgasmic.com.  The Cherry Popping Experience.”   I thought that was hilarious.  And apropos.

 More Food

Duck with Steamed Summer Vegetables. Photo courtesy of Jeff Hage, Green Frog Photo.
My duck was also very good.  It came on a bed of perfectly steamed yellow and green haricot verts and summer squashes.  The balsamic reduction mingled with the duck juices that were seeping onto the plate and under the vegetables.  After watching Jeff photograph my dish, I then proceeded to enjoy that mingling.  The meat was nicely cooked to medium/medium-rare, though a bit chewy both times I had ordered it.  Jeff has more experience with duck than I, so I asked him why this might be.  He said that it usually has to do with the duck itself.  If you put two ducks side by side, one might cook into perfect tenderness, while another might be a little rubbery.  This didn’t stop me from enjoying the dish.  It almost didn’t stop me from literally licking my plate.  But alas, we do live in a civilized world with reputations to protect.

The Staff

I would be remiss if I did not mention Erica, our server.  Erica remembered that I tend to drink sparkling water with lime, made sure to get my food allergy card to the kitchen and then back to my wallet, and made my guests (and me) feel comfortable as we discussed my specialized menu.  Kyle, the special events coordinator worked with the Chef to get a recipe for the duck, including a cassoulet, which will be posted in a few days so you can try the duck for yourself.  He also worked with the manager, Brad, and the Chefs to answer questions about their food allergy practices.  I appreciate the time that each of them offered to help Tender Foodies take a comfortable and delicious space at their table.

Many, many thanks to Jeff Hage of Green Frog Photo for his delish pics.  

Bistro Bella Vita’s Food Allergy Practices

Food Allergy Training:  Developed our own internal process.

 
Menu Options:  Gluten-free, Lactose-free and Vegan Menus available.  

 
Gluten-free Options?   Currently no gluten-free pasta or pizza crusts but might develop one in the future.


Comfortable with Nut-allergic Patrons?
Yes, our staff is very well trained and very passionate about accommodating all guests and their allergies.
 

Dedicated Fryer?  No, we only have one fryer therefore suggest against fried foods that must be gluten free.

 
Dedicated allergen-free prep area?  
All prep areas are washed with health department approved cleaners.
We use freshly washed equipment prior to cooking dishes with specific allergies. We change cutting boards, knives, pans and other dishes.  We make sure that all food is prepped on clean surfaces and is not within distance of foods that contain common allergens.  Staff members change gloves prior to preparing an allergen-free meal.  Our kitchen staff is always aware if there is gluten present in spices, and we don’t use tenderizers, caking agents, or roux’s. We do everything in our power to assure that there are no trace of allergens in dishes that require special attention.


Staff Training?

All employees are well trained and informed of the ingredients of all our products and our food allergy practices.  Our wait staff and management understand the potential for a severe reaction and know what to do if something happens.  If an allergen is mistakenly put on a plate, for example, our staff knows that a clean plate must be used and new dish must be made.  Regular refresher training is given to regular staff and new staff is trained.


How many allergen-free patrons do you see each month?
It would be impossible to give an exact number, but there are easily hundreds of people a month who dine with us who have allergies.


Local Sources?  Yes

 
Organic Sources?  Absolutely.


GMO Products?   We use non-GMO sources whenever possible.

Location

www.bistrobellavita.com

44 Grandville Ave. SW • Grand Rapids, MI 49503 - CLICK HERE FOR OUR GOOGLE MAP

616.222.4600 (voice)
616.222.4601 (fax)

info@bistrobellavita.com

S'mores! Gluten-Free, Dairy-free & Vegan, The Campfire Beckons.

The Real Things are So Much Better Than Rice Cakes

I recently asked this question on The Tender Palate Facebook page:

Since you have been diagnosed with food allergies, what do you miss eating the most? 

I received answers ranging from tomatoes to pizza to just plain bread and butter; to oreos.  For me, I miss S'mores (and pizza and really, really good bread, and cheese...).  For a couple of summers I attempted to make one mamouth S'more using two giant rice cakes.  As I smushed the cakes together, and closed my eyes in anticipation, this genius substitution made the chocolate and marshmallows disappear.  It took about 8 marshmellows and a 1/2 package of chocolate chips to balance the size and texture of the rice cake.  Plus I always wound up with rice in my mouth and chocolate and marshmellow on my face.  I kept this up for the sake of my love of S'mores, until I found S'moreables.  I thought of all Tender Foodies who might be missing S'mores like I did, and came up with a few options for the Labor Day Weekend.

Graham Cracker Options

S'moreables by Kinnickinnick

These are tasty little grahams are like a cross between cookies and graham crackers.  But they do the trick for their namesake.  They are indeed, S'moreable (adorable and devourable).  One nice thing about them is that they are a little tougher than the "real" thing and they don't crumble when you press the hot marshmallow down on the chocolate.  We likey.

Free of gluten/wheat, dairy, eggs, treenuts, peanuts, and yeast.  Made in a dedicated gluten and nut-free facility (since June 15, 2009) that does use soy, eggs and sesame seeds. 

 Jules Gluten-Free Graham Cracker Mix

I have not had the opportunity to try this graham cracker mix (yet), but I have used Jules' all purpose flour in the CEO Maple Cornbread Muffins - and it is fantastic.  Jules Gluten-Free All Purpose Flour works exactly like regular all purpose flour.  The flour has a lighter, starchier feeling when you first use it, but there was no difference whatsoever in the texture, taste or behavior of the flour when baking and tasting.  The many taste testers I employed after many batches agreed with me.  Jules graham cracker mix also got a rave review from Washington Post Food Writer Kim O'Donnel, so I would expect nothing less than success in making Jules grahams.  In fact, Ms. O'Donnel called the mix a "cookie miracle".  You can use this mix to make graham crackers or ginger bread cookies (which was what she raved about). Jules Gluten-free Graham Cracker Mix is  gluten-free, egg-free, soy-free and dairy-free.

Marshmallow Options

Jet Puffed Marshmallows

We all grew up with these tasty, sugary, yummy pillows that morph into a taffy-like substance when you put them in the microwave and that have become an expected campfire companion like no other.  Jet Puffed Marshmalows (the regular kind) are touted on many blogs and being gluten-free and dairy-free.  Though we don't have specific facility, testing or ingredient sourcing information, we do have the ingredient list and this statement sent to me from Kraft on 8/3/2011:

The vast majority of our products clearly identify the eight major food allergens (eggs, fish, shellfish, milk, peanuts, soy, tree nuts and wheat) in common terms familiar to consumers in addition to the more technical terms required by food labeling laws. We've worked hard to implement common terms on all our labels.

 Jet-Puffed does, however, contain gelatin, so for a vegan option, please look at what's next.

Dandies Vegan Marshmallows

Most marshmallows use gelatin, which is an animal product.  So for vegans with food allergies, these marshmallows are a great option.  They are gluten-free, dairy-free, egg-free and nut-free.  Don't use if you have soy allergies, they do contain soy, but it is non-GMO soy, which we love.   Read the ingredients and compare against your allergen-free needs.  Here is their allergy statement:

We operate in our own independent manufacturing facility, giving us ultimate control over what ingredients come into contact with our products. We can say with certainty and conviction that there will never be dairy, eggs, shellfish, tree nuts, or peanuts in our plant.

 Make Your Own:  with Ina Garten's Recipe

I love Ina Garten.  Her recipes always work and they are surprisingly adaptable (more on that later).  If you are concerned with food colorings in commercial marshmallows or are allergic to soy, making your own with Ina is a great option.  Try this marshmallow recipe, but leave out the toasted coconut for a true s'more-worthy marshmallow.  Although a s'more with toasted coconut would be amazing, wouldn't it?

GLUTEN & VEGAN NOTE:  use a gluten-free vanilla extract.  Most extracts are made with gluten-grain alcohol.  Most of the gluten protein is distilled out of the alcohol, but some people can still be sensitive to the traces of gluten that might remain. Also, this recipe uses gelatin, an animal product. Thus it is not the best recipe for vegans.

Chocolate Options

My favorite dairy-free chocolate, bar none (pun intended), is Callebaut Bittersweet.  Callebaut tests for dairy, and currently has a nut-free and gluten-free facility (but does not test for these allergens).  Enjoy Life Foods is a wonderful company who also makes really good chocolate.  They started out serving the Big 8 allergen-free community and doing it right. They have a dedicated facility that is free from soy, dairy, gluten, peanut, treenut, egg, fish, and shellfish.  Although the semi-sweet chocolate chunks tend to be more sweet than the Callebaut, they are very good and make a nice option for s'mores (and all baked goods).  Another nice chocolate is Rice Dream.  Although this is quite sweet (a little too much for me, so I prefer the bar wtih crisps) it is creamy and smooth.  It is also dairy-free and gluten-free.

S'mores Recipe

If you have never made a s'more... seriously, I've actually met people who haven't ,.. the recipe is simple. 

1.  Remove the graham crakers from the package and separate into sections that are 3 inches (or so) square. 

2. Place 4 (for example) grahams on a plate and place the chocolate on top of two of the grahams. Have the other two at the ready.

3.  Put 2 marshmallows on a stick and roast the marshmallows over a campfire, turning until they are golden brown... or burnt, however you like them.

4.  Put 1 hot, toasty marshmallow onto the chocolate covered graham and quickly cover with the awaitng graham.

Devour. 

S'mores in the Oven (oh yes you can)

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet (you can line with parchment).  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

*If you want your mallow super toasty, ou can do the same thing under the broiler.  Just watch closely, it only takes about 30 seconds. *

Remove from the oven and place another graham cracker on top, or simply enjoy open-faced (and on your face).

As always, this is a guide.  Please regularly check the websites of all suggested products since ingredients, facility practices and sources for ingredients could change the allergen information.

Update on Friday, September 23, 2011 at 1:44PM by Elisabeth Veltman, The Tender Foodie

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet.  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

You can also use the broiler, if you want to super toast your mallow.  But watch closely, this only takes 30 seconds.

Tasting the Vegan Cupcakes of Grand Rapids. Dairy-free, Egg-free, & a Gluten-free Surprise.

We once again welcome guest blogger, Audrey Depenbrok.  She and a group of taste testers had the "painful" job of eating their way through all of the dairy-free and egg-free cupcakes they could find in Grand Rapids!  Their favorite, of course, is at the end.  Thanks Audrey!

_elisabeth

Preparing to Score

Cupcakes seem to be all the rage these days. However, if you are a vegan, or suffer from food allergies or intolerances, finding an enjoyable cupcake can be a challenge. Our group of tasty testers scoured the local cupcake scene to find a few bakers who are creating treats for we, the allergen-free, the Tender Foodies.

"We" were a group of taste testers whose ages ranged from 9 to 75 years old.  We conducted a taste test and came up with four of our favorites.  Each person graded each cupcake in four different categories (Taste, Texture, Appearance, and its Similarity to a "regular" cupcake).  We then gave each cupcake an overall score, all on a scale of 1-10, where 10 reached perfection.

Cupcake Group #1 - Bartertown serving Roc's Cupcakes

Roc's Cupcakes at Bartertown 

Bartertown is a recently opened vegan eatery located in downtown Grand Rapids. Their cupcakes are provided on a daily basis by Roc's Cupcakes. These cupcakes are vegan, so they are free of any dairy or egg product. They offer a variety of different flavors each day. 

On the particular day that our taste testers swarmed into Bartertown, we were pleased to see that they offered five different flavors. The offerings were; Chocolate, Vanilla, Apple Crumb Cake, Orange Blossom and Rosewater. 

Our favorite from this group was the chocolate cupcake. Which scored an 8. It had great taste, although it was slightly dry. The icing was very good, very creamy and sweet. This cupcake was more dense than a traditional cupcake might be.

The vanilla cupcake was also a favorite, scoring a 7.5. Its taste, however, was a bit like cornbread, and again had the same dense and dry texture that we found with the chocolate cupcake. 

We were very excited to try both the Orange Blossom and the Rosewater cupcakes - but we were disappointed with the flavor. Both cupcakes scored a 4. The rosewater cupcake was a bit overdone, and came off tasting soapy. While the orange blossom cupcake didn't seem to have enough flavor, and it didn't offer much in the citrus department. 

The apple cupcake was delicious, and had beautiful texture. But, each taster made a comment that it was more muffin-like, even more similar to a coffee cake than a cupcake. It scored an 8, even though it wasn't perfectly "cupcake-like".

All of the cupcakes from Bartertown were beautiful. Each was iced to perfection, with coordinating sprinkles or decorative sugar. 

Cupcake #2 - Little Pearl Cupcake

Little Pearl Cupcake, located on Northland Drive in Plainfield Township, recently began offering gluten free cupcakes and vegan cupcakes.

First, we tested out their Cinnamon and "Butter"Cream Vegan cupcake. They use Earth Balance spread in place of the butter in their icing. 

Cinnamon & "Butter"cream Vegan Cupcake at Little Pearl

These cupcakes had a nice texture, weren't too dry, and they looked great. We found this cupcake to have a slight cornbread flavor as well. The cake portion of the cupcake didn't offer much in the way of cinnamon flavor. The icing was topped with a heavy sprinkle of cinnamon, which is the main source of cinnamon flavor on this cupcake. 

This cupcake scored a 7.

LIttle Pearl also offered a Gluten Free variety, so we took a bite out of their Gluten-free Lime cupcake. 

Gluten-free Lime Cupcake from Little Pearl

We found this cupcake to have a texture very similar to that of a regular cupcake. In fact,  many of our tasters commented that if they hadn't known it was gluten-free, they would have thought it was made with regular flour.

The taste however, left something to be desired. Nearly all of our tasters agreed that the lime flavoring seemed very artificial. The lime flavoiring did seem to please our 9-year old taster who said, "the flavor is very soothing".

The icing on this cupcake was very sweet. It also melted very quickly. I put these cupcakes into an already cool car, and drove them approximately two miles to the tasting location.  They were melted by the time I arrived. 

This cupcake scored a 6.

Cupcake Group #3 - Marie Catrib's 

Nestled in "The Center of the Universe" on the corner of Lake Drive and Diamond in Grand Rapids, Marie Catrib's offers a plethora of vegan and gluten free baked goods each day. 

Although there weren't any cupcakes available, we took a recommendation from the staff for two of their most popular cakes - which are also available as cupcakes from time to time. 

The Vegan Chocolate, Chocolate, Chocolate Cake.

 Vegan Chocolate, Chocolate Cake from Marie Catrib's - sometimes available in cupcake form

This chocolate cake was rich, moist and utterly delicious. A dark chocolate cake, with a "milk" chocolate icing and filling, and drizzled with a chocolate ganache. This cake could easily be passed off as it's dairy-laden counterpart. 

The Vegan Chocolate, Chocolate Cake scored a 9.

The second item we tasted from Marie Catrib's was the Vegan Carrot Cake, which is also available in cupcake form on certain days. 

 Vegan Carrot Cake from Marie Catrib's - on certain days, this presents as a cupcake, too.

The carrot cake was equally as good as the chocolate cake. Since this cake is vegan, the traditional cream cheese is missing. However, the icing is sweet and delicious and covered with toasted coconut that helps hide the fact that the icing is lacking cream cheese. 

The carrot cake scored a 9.

Cupcake #4 - Cakabakery 

Cakabakery, founded by J.T. Kakabaker in 2010, is a custom cake baker. Designing custom wedding and special occasion cakes and cupcakes. Cakabakery will attempt to meet any dietary need. 

Vegan Raspberry Lemondate Cupcake from The Cakabakery

From Cakabakery, we taste tested their vegan Raspberry Lemonade cupcakes. These cupcakes were a lemony cake, topped with a raspberry icing. The cake had pieces of candied lemon zest running through it, while the icing had bits of real raspberries. 

This was the unanimous favorite of our taste testers. Each agreed that the cake was beautifully moist, not too dense, and had a perfect balance of sweet and tart. You would never guess that this cupcake is dairy-free and egg-free. 

This cupcake scored  perfect 10. 

 Note from Elisabeth:  We will be contacting these bakers to ask if they would be willing to provide some information on their kitchen practices, so that highly allergice/ Super Tender Foodies will have more information regarding cross-contamination and baker knowledge.

Audrey Depenbrok is a Tender Foodie and a self proclaimed cake-aholic with an indecisive nature. She spends her days as a freelance non-profit consultant while taking care of her little boy, golden retriever and two cats.  You can find her tweeting away @mommy_kinz.