Last week we brought you some food fighting knowledge… This weeks Tyler & Maddens Food Fight segment is all about surprising your family with delicious Allergy-free treats. We consulted with local bakers and searched for experts online to give you a collection Allergy-Free recipes that are both delicious and easy to make. These sweets are so tasty, your kids will forget they have a food allergy.
Allergy-Free No-Bake Fudge – Only Three Ingredients
(Dairy free, Gluten free, nut free, Vegan) Recipe inspired by: the Pretty Bee
Ingredients:
- 13.5 fl oz. can Coconut milk, full fat
- 3/4 cup corn-free Confectioner’s sugar (Simply Balanced, sold at Target is made with tapioca starch, not corn starch)
- 3 cups Dark chocolate chips – We used the Enjoy Life Brand (also available at Target)
Directions:
Line an 8×8 inch square pan with parchment paper. Allow a decent amount of overhang on two sides. In a saucepan, heat coconut milk over medium low heat, until it starts to stem. Sift in the confectioner’s sugar, whisking until combined. Be cautious not to overheat or bring to a boil. Add the chocolate chips, stirring constantly until fully melted. (This process is fast. Be sure not to let the chocolate.) Pour the mixture into the square pan, spreading out evenly using a spatula. Allow the pan to cool for a half hour minimum.
Refrigerate for two hours or until the fudge is firm. Pull the parchment paper upward (using the two sides with excess paper) to remove the fudge from the pan. Slice into bite size squares. Keep refrigerated in a container.
Dairy-Free Rice Crispy Treats – Only Three Ingredients
(Dairy-Free, nut free, *optional Gluten-free) Recipe Inspired By: Golden Barrel
Ingredients:
- 1/4 cup Golden Barrel Coconut Oil
- 1 10 oz bag Dandies All-natural mini marshmallows
- 5 cups Rice Krispies Cereal (optional: Nature’s Path makes a gluten-free rice crispy cereal)
Directions:
Prepare a square pan (at least 9 x 9) with tin foil or parchment paper to avoid a sticky mess later. In a large pan add coconut oil and marshmallows over medium heat. Stir constantly until the consistency goes from oily to smooth and fluffy. Remove from heat and immediately fold rice krispies into the marshmallow mixture until well combined. Use a spatula to gently press down and spread the krispie treats evenly throughout the pan. (Don’t press too hard or the treats will not be soft) Allow time to cool (about an hour) before serving.
The Ultimate Allergy-Free Gluten Free Chocolate Chip Cookie
(Dairy-Free, Egg-Free, peanut free, wheat free, Gluten Free option) Recipe courtesy of Garguilo’s Bakery in St. James
Ingredients:
- 1/2 cup Organic Vegetable Shortening (we used Spectrum available at Target)
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 1/2 tablespoons unsweetened applesauce
- 1 1/4 cups brown rice flour
- 1/2 teaspoon cornstarch (Gluten-free option: 1 teaspoon of tapioca flour)
- 1/2 teaspoon salt
- 1/ 2 teaspoon baking soda
- 1 cup Dark or semi-sweet chocolate chips (Enjoy Life Brand)
- *optional: 1/4 cup of White Baking Chocolate Coins (chopped) (King David Brand is the best – contains soy)
Directions:
Preheat the Oven to 350 degrees. Line one or two baking sheets with parchment paper and set aside.
In a large mixing bowl, cream butter and sugar. Gradually stir in vanilla and applesauce, one by one. In a separate bowl mix dry ingredients; flour, cornstarch or tapioca flour, salt, and baking soda until well combined. Stirring constantly, add the dry ingredients into the creamed mixing bowl. Fold chocolate chips into the dough. Optional: if dark chocolate chips are a little bitter for your kids taste buds, chop up a quarter cup of White Chocolate baking coins (into morsel sizes) and mix with the chocolate chips, before folding into the dough. (Keep in mind, all dairy-free white chocolate contains soy. Use discretion when depending on your dietary restrictions.)
Use a melon baller or a mini ice cream scoop to drop spoonfuls of cookie dough on to the baking sheet. Chief Baker, Michael Garguilo recommends a 2 oz spoonful is the ideal size for the perfect cookie. Bake until golden brown (Approximately eight minutes). Cool for 3-5 minutes on the sheet before transferring to a cooling rack.
(Garguilo’s also offers a variety of gluten free breads, cookies, pizza dough’s and pie crusts available for pick up made fresh daily)
Don’t Forget to Help Support Tyler and Madden’s Food Fight!
Attention Food Fighters! Tyler and Madden’s Food Fight Gala is October 5, 2016 at the Watermill Caterers in Smithtown. For more information visit: TylerandMaddensFoodFight.org
Ways to Help: Next time you shop online, head over to Amazon Smile and choose “Tyler and Madden’s Food Fight” as your charity. Amazon will make a donation based on your purchase? All proceeds will go to support pediatric food allergy research at The Jaffe Food Allergy Institute at Mount Sinai Hospital in NYC Visit: Amazon Smile online