Wednesday, April 20, 2016

Easy, Allergy-Friendly Granola

This granola is so good and so easy to make. It's really difficult to find granola that works for peanut/nut allergic individuals. By making your own you can control the ingredients and sugar and customize any way you want. Start with the basic recipe and add what you like.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan when made without honey.

3 cups rolled oats
1/4 cup brown sugar
1/4 cup maple syrup or honey
1/4 cup vegetable or coconut oil
1/2 teaspoon salt

Some possible additions:
Sunflower seeds, pumpkin seeds, chia seeds, raisins, dried fruit (cranberries, apples, apricots, cherries, etc.), cinnamon.

Preheat oven to 300 degrees.
Mix oats, sugar, salt, seeds (if adding) in a large mixing bowl.
Stir in the oil and maple syrup or honey.
If you add dried fruit, mix it in after you bake.
Spread onto a baking sheet.
Bake for about 45 minutes or until golden brown. Stir every 15 minutes to ensure even browning.
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Friday, October 16, 2015

Allergy-Friendly Pumpkin Bread and More Pumpkin Recipes

'Tis the season for all things pumpkin!
Cody and I just made pumpkin bread. Delicious! And my little baker helper has a new Halloween apron that he loves.

See below for the recipe.

I've also included some of my other pumpkin recipes below since there's pumpkin galore now,.

Enjoy!

These recipes are free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Pumpkin Chocolate Chip Cookies

Pumpkin Pancakes

Pumpkin Muffins

Pumpkin Dinner Rolls

Pumpkin Bread

2 cups canned pumpkin
1/2 cup vegetable oil
1/2 cup maple syrup
2 1/2 cups oat flour
4 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 350 degrees.
In a large bowl mix the pumpkin, oil and maple syrup.
In a separate bowl mix the flour, baking powder, pumpkin pie spice and salt.
Slowly add the flour mixture to the pumpkin mixture.
Pour into a loaf pan and bake for 50 – 60 minutes until a toothpick inserted in the middle comes out clean.
Cool completely then slice.








Thursday, October 1, 2015

Halloween, Allergy-Friendly Candy and the Teal Pumpkin Project

Happy October! Halloween is my favorite holiday and it seems I have passed that on to Cody. He is so excited for Halloween already!

Food Allergies don't have to keep you from enjoying Halloween. 

Here are some tips and my favorite things for Halloween:

Cody knows from last year that we "Trade-or-Treat." We trade in his Halloween candy for a special toy. He has already picked out what he wants and he loves this!

There is a book about this that helped him to understand and get excited about it. It's the No Biggie Bunch Trade-or-Treat Halloween. I love the No Biggie Bunch books. We have them all. They address food allergies in a positive way that kids can relate to and understand.

We give out allergy-friendly candy and non-food treats for Halloween.Here are our favorites:

SurfSweets. Not only are they allergy-friendly, but they are also the best gummies I have tasted. Watermelon rings are my favorite.

YumEarth. Delicious, allergy-friendly lollipops and gummies.

Amanda's Own Confections. Cute and delicious allergy-friendly chocolates. These are Cody's favorite treat.

Oriental Trading. They have tons of fun/cute non-food treats and decorations.

Have you heard about the Teal Pumpkin Project?  The idea is to paint a teal pumpkin to put outside your house to let kids with food allergies know that you have non-food items. Learn more at FARE. You can also sign the teal pumpkin project pledge and add your house to the map. 

Hope you all have a fun and safe Halloween!




Tuesday, September 15, 2015

Happy Birthday to Our Cody!

Yesterday was Cody's 4th Birthday! Happy Birthday to our sweet, funny boy who we love so much!

Here he is about to blow out the candles on his favorite allergy-friendly chocolate cupcake.




Thursday, September 3, 2015

Join Us for the 2015 FARE Walk Tampa!

The annual Tampa FARE Walk for Food Allergies is coming up! We have participated the last two years, but this year my husband and I decided to be on the planning committee. FARE has done so much for us, we want to give back.

We hope to see lots of people at the walk this year! Spread the word!

Please contact me if you know of anyone who would want to be a corporate sponsor.

Here's the information for this year's walk:

FARE Walk for Food Allergy
Tampa, FL
Saturday, November 7, 2015 • Check-in/Activities: 8:30 am
Lowry Park
7525 North Boulevard, Tampa, FL 33604 

Click here to register for the walk.
Click here to donate to Team Cody.

Please contact me if you know of anyone who would want to be a corporate sponsor.


Wednesday, September 2, 2015

Allergy-Friendly French Toast

Yes, you can make French toast without eggs and milk and it's still really good!
School has started, and this is an easy breakfast to make on school days.

Cody started his preschool on Monday! See picture below.
The start of school can be very stressful for parents of kids who have food allergies. I hope it is going well for all of you so far.

It can be really difficult to find bread if you have multiple allergies. I've been wanting to try the recipe for bread from Kids With Food Allergies (link is below), but I haven't yet.

This recipe (depending on the type of bread you choose) is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Enjoy!

French Toast

6 slices of bread that fit your allergy set. If you can't find any, here's a recipe for sandwich bread from Kids with Food Allergies.
1/2 cup oat flour
1 cup oat milk
1/4 cup maple syrup
1 teaspoon vanilla
2 -3 tablespoons vegetable oil, or dairy-free and soy-free spread (I use Earth Balance soy-free)

In a large bowl combine the flour, oat milk, maple syrup and vanilla.
Whisk until smooth.
Heat a tablespoon of the oil or spread in a large skillet over medium heat.
Dip two piece of bread in the mixture to coat evenly.
Place the bread in the skillet and cook for 2-3 minutes on both sides, until golden brown

Serve sprinkled with sugar and cinnamon, powdered sugar, or drizzle with maple syrup.




Tuesday, July 28, 2015

Allergy-Friendly Banana Bread

I hope everyone is having a nice summer!

Cody has gotten tired of the zucchini bread and sweet potato bread that he used to eat all the time, so I decided to try something new. This banana bread is really delicious. I never used to like banana bread because of the nuts, but I'm a big fan now and Cody loves it too..

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Banana bread

4 very ripe bananas
1/2 cup dairy-free and soy-free spread (we use Earth Balance soy-free)
1 cup maple syrup
3/4 cup oat milk
1 teaspoon vanilla
3 cups oat flour
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees.
In a large bowl mash the bananas and the spread.
Stir in the maple syrup, oat milk and vanilla.
In another bowl combine the flour, baking soda and salt.
Slowly blend the flour mix into the banana mix.
Pour into a loaf pan and bake 50 – 60 min. or until a toothpick inserted in center comes out clean.
Cool completely then slice.