Allergy-Friendly Brownies

It took me a really long time to attempt to make allergy-friendly brownies. I'm not quite sure why except that I think I was afraid they wouldn't turn out good and brownies are my favorite. 

Well, they came out better than I expected. Yummy, gooey, chocolate-y goodness!

Must. Stop. Eating these!

I have started to bake more and more with sweet potato. I think it gives baked goods a better texture than using applesauce alone.

Also, get ready, May is allergy and asthma awareness month and May 10th - 16th is food allergy awareness week! For more information click here to go to FARE's Action Month website, or Kids With Food Allergies' awareness month website. 

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.

Enjoy!

Brownies

1 1/4 cups sugar

1/4 cup brown sugar

1 cup oat flour or other flour/blend of your choice

1/2 cup cocoa powder (I use Vermont Nut-Free)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup melted dairy and soy-free spread (I use Earth Balance Soy-Free)

1/2 cup sweet potato purée (I use baby food)

1/2 teaspoon vanilla 

1/2 cup allergy-friendly chocolate chips (I use Enjoy Life)

Preheat oven to 350 degrees.

In a large mixing bowl, combine the sugars, flour, cocoa powder, baking soda and salt.

Stir in the melted spread, sweet potato purée, applesauce and vanilla.

Pour into a greased 8 inch baking pan.

About halfway through baking, pour the chocolate chips over the top. 

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Dyeable Craft Easter Eggs

Cody got to dye Easter eggs this year!

I found out you can buy dyeable craft eggs.

We got ours from Michael's. To dye the eggs we used rice, food coloring and ziplock bags. Just put some rice and food coloring in a ziplock bag and shake it up to coat the rice. Then put in the egg and shake.

Cody thought this was really fun!

Have a safe and Happy Easter!

Allergy-Friendly Irish Soda Bread

Since it's almost St. Patrick's Day I thought I would try making Irish soda bread. Traditional Irish soda bread only has a few ingredients, so I thought it would be pretty easy to change to make it allergy-friendly. 

It was very easy to make and it turned good. Best of all, the very picky Cody likes it. Always a victory when he approves!

Enjoy and have a happy St. Patrick's Day!

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.

Irish Soda Bread

3 1/2 cups oat flour

2 teaspoons baking soda

3/4 teaspoon salt

1 1/2 cups oat or rice milk

1 teaspoon white vinegar

Preheat oven to 425 degrees.

In a large bowl combine the flour, baking soda and salt. stir in the oat/rice milk and vinegar until well combined. 

The dough should be just slightly sticky. You may need to add a little more flour or oat/rice milk to get the right consistency.

Form into a round loaf, cut a large X in the top and place on a baking sheet.

Bake for about 35 - 40 minutes or util golden brown.

Allergy-Friendly Orange Beef Broccoli

I love Asian food, but with peanut oil, fish sauce and oyster sauce it's pretty much an allergy nightmare for our family. And if you're allergic to soy, forget it. 

But you can make your own. It's still delicious and free from all those allergens.
Feel free to add more veggies. I used broccoli, red pepper, bok choy and scallions in the one pictured below.

For use in other recipes, I often replace soy sauce with a combination of beef or mushroom broth, molasses, rice vinegar and salt.

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).
For a vegan version, omit the meat for a veggie stir-fry.

Enjoy!

Orange beef broccoli

Vegetable Oil
1 lb. lean beef or buffalo meat

1 lb. broccoli florets

1 clove garlic minced

1 teaspoon minced ginger

Juice from 1 large orange 

2 tablespoons white or rice wine vinegar

1 teaspoon molasses

1 tablespoon brown sugar

1/4 teaspoon salt

Rice

Slice the meat into thin strips.

In a large mixing bowl combine the orange juice, vinegar, brown sugar and salt. Add the meat to the bowl and marinate for at least 30 minutes in the refrigerator. 

Prepare rice according to package directions.

Remove the meat from the marinade, but do not discard it. Heat the oil over medium high heat  in a wok or large skillet.

Cook the meat until browned on both sides.

Transfer the meat to a plate.

Add more oil to the wok/skillet if necessary.

Add the garlic and ginger and cook for 30 seconds.

Add the broccoli and cook until almost tender, about  7 minutes. 

Add the marinade to the skillet and bring to a boil. 

Add the beef back to the skillet.

Cook until the meat and broccoli are done and the sauce is thickened, about 2-3 minutes.

Adjust seasoning.

Serve over rice.

Allergy-Friendly Holiday Cookie Recipes

I love cookies and the're everywhere during the holidays. Many people with food allergies have to avoid cookies, but you and/or your kids don't have to miss out completely. Below are links to my recipes for holiday cookies.

Wishing you all safe and happy holidays!

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.

Ginger Cookies



Chocolate Cookies with Peppermint Icing



Biscochitos

Wreath Cookies



Pumpkin Chocolate Chip Cookies

Allergy-Friendly Wreath Cookies

These are simple and really good. No baking required! My mother-in-law makes these. They are like rice crispy treats, but you can either use rice cereal or corn flakes. I made some of each.

These were supposed to be green, but I put the yellow food coloring in before realizing I was out of blue. Oops! These thing happen sometimes.

AllerEnergy makes good marshmallows that are free of the top eight allergens. If you are allergic to fish like I am, be aware that some marshmallows use a fish gelatin in them. I was really surprised to find that out and it's another example of why we always have to read ingredient labels. Allergens can show up in unexpected places.

I use Color Garden and India Tree natural food colors and Surf Sweets jellybeans to decorate.

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.

Wreath Cookies

6 cups crispy rice cereal, or corn flakes (I use Erewhon brand)
1 package marshmallows that are safe for your allergies
1/4 cup vegetable shortening or Earth Balance soy-free spread
1/4 teaspoon salt (omit if using the spread since that has salt)

Melt the shortening and salt or spread in a large saucepan over low heat.
Slowly stir in the marshmallows until completely melted.
Remove from heat, add the rice cereal and stir until cereal is completely coated with marshmallow.
Press into a greased baking pan, let cool completely and cut.
To make rice crispy "cupcakes" spoon into decorated baking cups immediately after combining the cereal and marshmallow. Let cool completely.

Allergy-Friendly Biscochitos

Biscochitos are the official cookie of my home state of New Mexico. And they deserve that title. They're simple, but delicious. I remember my Grandmother's house often smelling of baking biscochitos as she always had them around. Biscochitos are especially popular as a Christmas cookie.

I decided this year to try my Grandmother's recipe with modifications to substitute the wheat flour and egg. I have started to use a combination of pureed sweet potato and apple sauce to substitute for egg. I think the sweet potato makes for better texture and it adds a nice color.

People say to use lard and ONLY lard for these cookies, but I didn't have any, so I used vegetable shortening. And I really didn't notice the difference.

I am really happy with the result. I can't even tell the difference and Cody loved them too. The best part was that familiar smell of biscochitos baking in the oven!

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.

Biscochitos

¼ cup sugar
2 tablespoons cinnamon

2 cups lard or vegetable shortening
1 ½ cups sugar
2 teaspoons anise
¼ cup applesauce
¼ cup sweet potato puree (I use baby food)
6 cups oat flour
4 teaspoons baking powder
1 teaspoon salt
½ cup apple cider

Preheat oven to 350 degrees.
Combine the ¼ cup sugar and cinnamon in a bowl and set aside.
Combine the lard or shortening, 1 ½ cups sugar and anise until creamy.
Stir in the applesauce and sweet potato.
In another bowl combine the flour, baking powder and salt.
Sir the flour mixture into the lard/shortening mixture.
Add the cider or brandy and mix until well blended and stiff dough is formed.
Press or roll the dough into ¼ or ½ inch thickness.
Cut with a pasty knife into small squares or use cookie cutters.
Dip tops of the cookies into the cinnamon sugar and place sugar-side up on a cookie sheet.
Bake about 12 - 15 minutes until lightly browned.