Select your allergens & view recipes immediately:
With a simple click, select which common allergens you would like to exclude from your recipe. The database immediately adjusts itself so you can choose what food item you would like to prepare! It's that simple with The Food Allergy Network!
http://www.foodallergy.org/recipes
http://www.faankids.org/
http://www.foodallergy.org/recipes
http://www.faankids.org/
Allergy- Friendly Lines
Oreos believe it or not! (contain wheat & soy)
Enjoy Life Foods a variety of options for every meal and snacks too
Tofutti 'Dairy' substitutes from ice cream to cream cheese & everything in between
Yummy Earth Candy organic, free of chemical color, artificial flavor, corn syrup...
Cherrybrook Kitchen baking mixes, pancake, brownie, cookie, cake, frosting
http://www.cherrybrookkitchen.com/allergysupport/index.php
AllerEnergy products for active people & athletes
Amy's Kitchen has many products that are allergy-free- packaged & frozen
These products are found at your local organic grocer, Publix GreenWise & Sweetbay.
We've found them in quiet farm towns, cities and suberbs so have faith!
Enjoy Life Foods a variety of options for every meal and snacks too
Tofutti 'Dairy' substitutes from ice cream to cream cheese & everything in between
Yummy Earth Candy organic, free of chemical color, artificial flavor, corn syrup...
Cherrybrook Kitchen baking mixes, pancake, brownie, cookie, cake, frosting
http://www.cherrybrookkitchen.com/allergysupport/index.php
AllerEnergy products for active people & athletes
Amy's Kitchen has many products that are allergy-free- packaged & frozen
These products are found at your local organic grocer, Publix GreenWise & Sweetbay.
We've found them in quiet farm towns, cities and suberbs so have faith!
Cookbooks...
Babycakes by Erin McKenna, Tara Donne, Chris Cechin
Forget everything you’ve heard about health-conscious baking. Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting. For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking! VISIT THEIR BAKERY @ DOWNTOWN DISNEY!
My Kids Allergic to Everything Dessert Cookbook by Mary Harris and Wilma Nachsin
This cookbook is designed for parents and caregivers who are coping with food allergies in their youngsters. Perhaps you suspect, or your doctor has just told you, that your child is allergic to certain foods.
We have created cake, pie, cookie and dessert recipes for you to use on special occasions or just for fun. With our children's diet limitations, fun can be hard to find in the kitchen, and we believe childhood should be fun, not just healthy!
We have created cake, pie, cookie and dessert recipes for you to use on special occasions or just for fun. With our children's diet limitations, fun can be hard to find in the kitchen, and we believe childhood should be fun, not just healthy!
GLOBAL Vegetarian, Vegan, Organic Resources
Going to be traveling? Click on these to ease your mind!
Strict Vegan options are often a great resource -remember to watch for soy & wheat!
Happy Cow - international vegetarian & vegan options
UrbanSpoon - US, UK, Ca, Au organic restaurants; menus maps reviews
Also do a search for vegan recipes but make sure your ingredients are appropriate.
http://www.wholefoodsmarket.com/holidays/recipes/dairyfree.php
http://blog.integrativenutrition.com/2011/11/101-healthy-holiday-recipes
http://www.thekindlife.com/recipes-gallery
http://goneraw.com/
http://rawkinraw.wordpress.com/2011/12/03/christmas-cookies-2011-low-fat-raw-vegan-christmas-cookies-vegan-soy-free-baked-cookies/
Strict Vegan options are often a great resource -remember to watch for soy & wheat!
Happy Cow - international vegetarian & vegan options
UrbanSpoon - US, UK, Ca, Au organic restaurants; menus maps reviews
Also do a search for vegan recipes but make sure your ingredients are appropriate.
http://www.wholefoodsmarket.com/holidays/recipes/dairyfree.php
http://blog.integrativenutrition.com/2011/11/101-healthy-holiday-recipes
http://www.thekindlife.com/recipes-gallery
http://goneraw.com/
http://rawkinraw.wordpress.com/2011/12/03/christmas-cookies-2011-low-fat-raw-vegan-christmas-cookies-vegan-soy-free-baked-cookies/
Some of Your favorite Recipes for All Family & Friends
(allergen-free or sensitive to the 5 most common childhood food allergens)
Sugar Cookiescan be shaped, rolled & cut, colored...
Gluten-Free Sugar Cookie Recipe by Alicia King (photo also by Alicia King)
http://www.suite101.com/content/recipe-for-gluten-free-dairy-free-sugar-cookies-a242251
Preheat the oven to 400 degrees Fahrenheit,
and grease cookie sheets in preparation for baking.
Beat the following ingredients together until smooth:
2 eggs or egg-replacer
1 teaspoons Vanilla
4 tablespoons Rice or Almond Milk (original or unsweetened)
2/3 cup Palm Oil shortening
1 1/2 cups white granulated sugar
In a separate bowl, combine:
2 cups Bob's Red Mill All-Purpose Gluten-Free flour
Directions:
Read more at Suite101: Recipe for Gluten-Free Dairy-Free Sugar Cookies http://www.suite101.com/content/recipe-for-gluten-free-dairy-free-sugar-cookies-a242251#ixzz15rKjVozQ
Gluten-Free Sugar Cookie Recipe by Alicia King (photo also by Alicia King)
http://www.suite101.com/content/recipe-for-gluten-free-dairy-free-sugar-cookies-a242251
Preheat the oven to 400 degrees Fahrenheit,
and grease cookie sheets in preparation for baking.
Beat the following ingredients together until smooth:
2 eggs or egg-replacer
1 teaspoons Vanilla
4 tablespoons Rice or Almond Milk (original or unsweetened)
2/3 cup Palm Oil shortening
1 1/2 cups white granulated sugar
In a separate bowl, combine:
2 cups Bob's Red Mill All-Purpose Gluten-Free flour
- 1 cup Tapioca Flour (sometimes labeled Tapioca Starch, this is the same thing)
- 1/2 cup Almond Meal
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 teaspoons Xanthan Gum
Directions:
- Gently combine the two mixtures until well blended.
- This recipe does not lend itself well to drop cookies, as the dough puffs up considerably in the oven. Rolling the dough as thin as possible comes out with the most authentic cookies. Chill the dough for at least 10 minutes before rolling on waxed paper. Use tapioca starch liberally to keep rolling pin from sticking.
- For an easy prep and make later version , roll the dough into two thick snakes and freeze in a tightly sealed freezer bag. When it's time to bake, oil a sharp knife to slice the dough into pre-formed circles.
- Bake the cookies for 6-8 minutes at 400 degrees. Allow cookies to cool completely before serving or frosting.
Read more at Suite101: Recipe for Gluten-Free Dairy-Free Sugar Cookies http://www.suite101.com/content/recipe-for-gluten-free-dairy-free-sugar-cookies-a242251#ixzz15rKjVozQ
Dairy & Egg free Sugar Cookies
It works best if the dough is nice and cold & works great as a roll that you can slice & bake.
1 & 1/2 cups granulated sugar
1 cup of shortening (a Crisco stick)
1/2 cup of pancake syrup
1 tablespoon of vanilla
3 cups & 4 TBS flour
1 TSP of baking powder
3/4 tsp of baking soda
Make sure all products are Vegan.
Combine sugar & shortening until blended, Add syrup, and vanilla and mix again.
Blend in dry ingredients, a little at a time.
If the dough gets crumbly, keep mixing--it should eventually even out. If not, add a little more syrup or a touch of water. Bake at 325 for 8-10 minutes (Also, can chill into roll & slice)
Sour Cream Cookies
6c flour 2tsp salt
1tsp baking powder 1tsp baking soda
1c margarine (ie Smart Balance Light or Organic says ‘Vegan’ in red on label) 3c sugar
4 eggs (ie EnerG egg replacer powder- Vegan)* 2tsp vanilla
16oz sour cream (Tofutti sour cream- Vegan)*
Sugar topping: 1/4c sugar, 1tsp cinnamon
350degrees, 10-12minutes. DO NOT overbake.
Batter should be stiff, but not spreading out, add flour if necessary
No Bake Oatmeal Cookies
Ingredients (use vegan versions):
2 cups sugar
1/2 cup soy or non-dairy milk
1/4 cup soy margarine (ie Smart Balance Light- vegan)
2 tablespoon cocoa
3 cups quick oats
1 teaspoon vanilla
3/4 cups chopped walnuts (optional if tree-nut allergies/sensitivity suspected)
Directions:
Combine vegan products: sugar, soy milk, margarine and cocoa in pan.
Heat until boiling and boil for 2 minutes.
Remove from heat and add oats, nuts and vanilla.
Stir well. Drop by spoonfuls onto waxed paper.
Will set up as they cool. Makes 30-40 cookies, depending on what size you make them.
Ingredients (use vegan versions):
2 cups sugar
1/2 cup soy or non-dairy milk
1/4 cup soy margarine (ie Smart Balance Light- vegan)
2 tablespoon cocoa
3 cups quick oats
1 teaspoon vanilla
3/4 cups chopped walnuts (optional if tree-nut allergies/sensitivity suspected)
Directions:
Combine vegan products: sugar, soy milk, margarine and cocoa in pan.
Heat until boiling and boil for 2 minutes.
Remove from heat and add oats, nuts and vanilla.
Stir well. Drop by spoonfuls onto waxed paper.
Will set up as they cool. Makes 30-40 cookies, depending on what size you make them.
Oatmeal Cookies
Oatmeal Raisin Cookie Recipe - Vegan Cookie Recipe User Rating 3 Star Rating
Photo by Kara Kehoe of VeganWifey.blogspot.com
Everyone loves fresh, homemade oatmeal raisin cookies right? Well, vegans love vegan oatmeal raisin cookies too! This recipe is a vegan1, egg-free and dairy-free version of classic oatmeal raisin cookies, just like mom used to make. Blogger Kara Kehoe of VeganWifey.blogspot.com2 tried these cookies and suggests using a dash less nutmeg and cloves, and adding chopped walnuts. See also: More vegan cookie recipes3
Prep Time: 10 minutes Total Time: 10 minutes Ingredients:
Photo by Kara Kehoe of VeganWifey.blogspot.com
Everyone loves fresh, homemade oatmeal raisin cookies right? Well, vegans love vegan oatmeal raisin cookies too! This recipe is a vegan1, egg-free and dairy-free version of classic oatmeal raisin cookies, just like mom used to make. Blogger Kara Kehoe of VeganWifey.blogspot.com2 tried these cookies and suggests using a dash less nutmeg and cloves, and adding chopped walnuts. See also: More vegan cookie recipes3
Prep Time: 10 minutes Total Time: 10 minutes Ingredients:
- 3/4 cup margarine (make sure it's vegan margarine4!)
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 tsp vanilla
- 1/2 cup soy milk
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1 cup chopped walnuts (optional)
- 1 cup raisins
- 3 cups rolled or quick cooking oatmeal
Cakes Dairy & Egg Free
Vanilla Cake
http://cakecentral.com/recipes/2007/Milk-free-Egg-free-Cake--
3 cups cake flour
1 & 3/4 cups sugar
1 & 1/4 cups water
1/2 c shortening (non-butter flavored)
3 Tbs water, 3 Tbs oil, 2 tsp baking powder – whisk together before adding to mix (this is the egg substitute)
2 & 1/2 tsp baking powder
1 tsp salt
1 & 1/2 tsp vanilla
Preheat oven to 350. Grease and flour 2 cake pans. Combine all ingredients in a large bowl. Using electric mixer, beat until well mixed, approx. 4 mins. Pour batter into pans. Bake for 40-45 mins, until cake tester inserted in center comes out clean. Cool in pans 10 mins before removing to wire racks. Cool completely on racks.
Chocolate Soy Cake from Soy Desserts by Patricia Greenberg
1 C whole wheat pastry flour or regular flour
1/2 C soy flour (I used regular)
1 T baking soda
1 C sugar or light granulated cane juice
1/2 C unsweetened cocoa powder
1 1/2 C soymilk or ricemilk or almond milk...
1 T cooking oil
1 t vanilla extract
Preheat oven to 350 and grease an 8-inch round cake pan.
In a large bowl, combine flours, baking soda, sugar and cocoa. Set aside.
In a separate bowl, combine soymilk, oil and vanilla until smooth. Pour the soymilk
Mixture into the flour mixture, stirring with a whisk until well combined.
Pour batter into pan and bake for 30 minutes, or until the cake springs back when touched.
Cool completely. Remove cake from pan a frost with ganache.
Silken Chocolate Tofu Pie
from www.vegweb.com
Vanilla Cake
http://cakecentral.com/recipes/2007/Milk-free-Egg-free-Cake--
3 cups cake flour
1 & 3/4 cups sugar
1 & 1/4 cups water
1/2 c shortening (non-butter flavored)
3 Tbs water, 3 Tbs oil, 2 tsp baking powder – whisk together before adding to mix (this is the egg substitute)
2 & 1/2 tsp baking powder
1 tsp salt
1 & 1/2 tsp vanilla
Preheat oven to 350. Grease and flour 2 cake pans. Combine all ingredients in a large bowl. Using electric mixer, beat until well mixed, approx. 4 mins. Pour batter into pans. Bake for 40-45 mins, until cake tester inserted in center comes out clean. Cool in pans 10 mins before removing to wire racks. Cool completely on racks.
Chocolate Soy Cake from Soy Desserts by Patricia Greenberg
1 C whole wheat pastry flour or regular flour
1/2 C soy flour (I used regular)
1 T baking soda
1 C sugar or light granulated cane juice
1/2 C unsweetened cocoa powder
1 1/2 C soymilk or ricemilk or almond milk...
1 T cooking oil
1 t vanilla extract
Preheat oven to 350 and grease an 8-inch round cake pan.
In a large bowl, combine flours, baking soda, sugar and cocoa. Set aside.
In a separate bowl, combine soymilk, oil and vanilla until smooth. Pour the soymilk
Mixture into the flour mixture, stirring with a whisk until well combined.
Pour batter into pan and bake for 30 minutes, or until the cake springs back when touched.
Cool completely. Remove cake from pan a frost with ganache.
Silken Chocolate Tofu Pie
from www.vegweb.com
Frostings
Vanilla Silk Frosting
3 c confectioners sugar
1/2 cup non-dairy soy margarine (available at health food stores)
3 Tbs water
1 tsp vanilla
Cocoa Frosting
1/2 c soy margarine- Smart Balance Organic Vegan is non-dairy
1/2 c Hershey’s unsweetened Cocoa powder non-dairy
2 2/3 c unsifted confectioners sugar
1/4 c water
1 tsp vanilla
For both frosting recipes, beat soy margarine on medium speed in large mixer bowl until softened, about 1 min. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy.
Buttercream with butter flavoring – milk-free EXCEPT for *optional butter flavoring
1 cup vegetable shortening – Crisco butter-flavored be sure this is VEGAN
Or – if butter flavoring isn’t acceptable
use ½ c plain Crisco plus ½ c soy margarine Smart Balance buttery spread Light or Organic (VEGAN)
1 tsp vanilla
1 lb sifted confectioners sugar
2 tbs soy milk ( or rice milk, or almond milk… use a non-dairy milk)
(If making this recipe for a larger cake, use 1 tbs non-dairy milk and enough Karo to make it spreadable. )
Chocolate Ganache from Soy Desserts by Patricia Greenberg
(makes enough for a two-layer, 8-inch cake)
1 2/3 C semi-sweet chocolate chips
find non-dairy choco or carob chips at organic grocer
3/4 C soymilk
Put chocolate chips in a medium bowl and set aside.
In a small saucepan, heat the milk over medium heat, just until it starts to boil. Remove from heat and pour directly over chocolate chips. Mix quickly with whisk until smooth.
Immediately pour evenly over the cake until it is covered.
Pumpkin Cheesecake Serves 12 (modified)
http://www.flylady.net/pages/Thmm4.asp
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)
1/4 cup unsalted butter – melted (smart balance organic is vegan)
3 (8 ounce) packages (vegan) cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs (Try Energ-E egg replacer powder whipped)
3/4 cup chilled (vegan) whipping cream (need to whip it with 2 teaspoons sugar
and a teaspoon of vanilla)
Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes, then let cool. Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in your case, you did it two days prior at least) To loosen cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve a dollop of non-dairy or vegan whip cream on the cheesecake.
Yummy Pumpkin Pie (Vegan)
Use your favorite crust for a pumpkin pie... then start the filling a day early as it has to set in the fridge overnight.
Preheat oven to 350 mix wet ingredients together in a bowl and slowly wisk into bowl of dry ingredients
Pour over your favorite pumpkin pie crust and bake for about 55 min at 350. Let stand and then refridgerate overnight.
Yes, you can actually scoop out and use the baked meat of your small halloween pumpkins or squash just not a jack-o-lantern they aren't good for pies! Just cut in half, remove seeds and bake at 400 cut side down on oiled pan for half hour. Don't forget to bake the seeds with olive oil and some salt!
2 cups pumpkin puree
1 cup of milk (rice, almond)
3/4 cup maple syrup
1 tsp cinnamon
1/4 cup cornstarch
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
http://www.flylady.net/pages/Thmm4.asp
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)
1/4 cup unsalted butter – melted (smart balance organic is vegan)
3 (8 ounce) packages (vegan) cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs (Try Energ-E egg replacer powder whipped)
3/4 cup chilled (vegan) whipping cream (need to whip it with 2 teaspoons sugar
and a teaspoon of vanilla)
Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes, then let cool. Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in your case, you did it two days prior at least) To loosen cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve a dollop of non-dairy or vegan whip cream on the cheesecake.
Yummy Pumpkin Pie (Vegan)
Use your favorite crust for a pumpkin pie... then start the filling a day early as it has to set in the fridge overnight.
Preheat oven to 350 mix wet ingredients together in a bowl and slowly wisk into bowl of dry ingredients
Pour over your favorite pumpkin pie crust and bake for about 55 min at 350. Let stand and then refridgerate overnight.
Yes, you can actually scoop out and use the baked meat of your small halloween pumpkins or squash just not a jack-o-lantern they aren't good for pies! Just cut in half, remove seeds and bake at 400 cut side down on oiled pan for half hour. Don't forget to bake the seeds with olive oil and some salt!
2 cups pumpkin puree
1 cup of milk (rice, almond)
3/4 cup maple syrup
1 tsp cinnamon
1/4 cup cornstarch
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
Pasta Dishes
Photo is Vegan NO Cheese (or sub) Mac N Cheese- click for recipe
Mac-N-Cheese
Just boil your favorite vegan shape of macaroni, elbows, rotini, whatever.
When it's cooked through keep the heat on simmer
add a few slices of vegan yellow cheese. I use Tofutti and like a lot of cheese.
Add some vegan rice milk (or whatever milk you use)
salt, pepper, cayenne to taste- you might add some rosemary
Just add & stir, let it heat/stir, add a dash more, let it heat/stir
depending on how much pasta & cheese, i end up adding 1/2 cup or more to get a nice creamy consistency.
You'll be surprised how much like 'cafeteria' mac-n-cheese it seems.
Serve hot & store the leftovers for lunch tomorrow or freeze for a quick frozen entree!
My family loves fresh sliced tomatoes or broccoli with hot mac n cheese... then again many of them would prefer i fill it with bacon too!
Lasagne
We use tofutti mozarella in our lasagne and i often layer with the Tofutti yellow cheese too.
With the flavors of the veggies & meat if you eat any meat, the cheese really turns out well.
The last time i just layered the lasagne, baked and only added the cheese to each plated serving.
So the allergy-friendly plates got a slice of white tofutti covered by steaming lasagne and a second slice over the top
and traditional plates got slices of italian cheese covered with hot lasagne and a slice of mozzarella on top. Everyone was happy.
We've also substituted the meat with chopped tofu (in place of ricotta) and eggplant sliced thick.
Mac-N-Cheese
Just boil your favorite vegan shape of macaroni, elbows, rotini, whatever.
When it's cooked through keep the heat on simmer
add a few slices of vegan yellow cheese. I use Tofutti and like a lot of cheese.
Add some vegan rice milk (or whatever milk you use)
salt, pepper, cayenne to taste- you might add some rosemary
Just add & stir, let it heat/stir, add a dash more, let it heat/stir
depending on how much pasta & cheese, i end up adding 1/2 cup or more to get a nice creamy consistency.
You'll be surprised how much like 'cafeteria' mac-n-cheese it seems.
Serve hot & store the leftovers for lunch tomorrow or freeze for a quick frozen entree!
My family loves fresh sliced tomatoes or broccoli with hot mac n cheese... then again many of them would prefer i fill it with bacon too!
Lasagne
We use tofutti mozarella in our lasagne and i often layer with the Tofutti yellow cheese too.
With the flavors of the veggies & meat if you eat any meat, the cheese really turns out well.
The last time i just layered the lasagne, baked and only added the cheese to each plated serving.
So the allergy-friendly plates got a slice of white tofutti covered by steaming lasagne and a second slice over the top
and traditional plates got slices of italian cheese covered with hot lasagne and a slice of mozzarella on top. Everyone was happy.
We've also substituted the meat with chopped tofu (in place of ricotta) and eggplant sliced thick.
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Topic of the Month Current Events Dining Previous Posts Resources
Topic of the Month Current Events Dining Previous Posts Resources