As part of our Food Allergy segment and to help bring awareness to Tyler and Madden’s Food Fight, we decided a little inspiration in the kitchen this weekend, may be just what the Allergy Doc ordered. Kids love snacks… more importantly they love sweet snacks. It can be equally frustrating for parents and kids alike when everything in the pantry may cause allergic reactions or worse. So we dug up some pretty fantastic recipes for allergy free snacks, with the most common food allergies in mind.
DAIRY, EGG AND NUT FREE OATMEAL CREME PIES
Prep: Preheat oven to 425 degrees. Use parchment paper to line baking sheets.
In a large mixing bowl combine 1 1/4 cups of dairy free margarine, 1 3/4 cups of brown sugar, half a cup of applesauce, 1 teaspoon of vanilla and 2 tablespoons of water. Mix well.
In a separate medium sized bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of cinnamon, a pinch of nutmeg, 1 teaspoon of baking powder, 2 teaspoons of baking soda and a half of a teaspoon of salt. Mix the dry ingredients well, using a wire whisk.
Add to ingredients from the medium sized bowl to the large bowl with the moist ingredients and blend together well. Tip: If you have a cuisinart with a paddle attachment, use this to speed up your work time. Using a wooden spoon or rubber spatula fold in 2 cups of quick cooking oats and stir until well blended.
Use and ice cream scoop to distribute the perfect amount of dough per cookie onto the parchment lined cookie sheets. Bake for 10 minutes or until the cookies are golden brown. Let cool slightly on parchment sheets.
While cookies are baking, make the filling:
Combine 4 cups of confectioners’ sugar, 2 teaspoons of cream of tartar, 2 1/2 Tablespoons of vanilla extract, 5 Tablespoons of soy or rice milk and a half cup of dairy free shortening in a medium sized bowl and stir well using a mixer or a rubber spatula.
After the cookies have reached room temperature, spread a generous amount of the filling, on the flat side of a cookie. Top with another cookie and Repeat. Refrigerate or wrap each cookie in plastic wrap for optimum freshness.
Recipe inspired by Food Allergy Mama
GLUTEN FREE PIZZA BISCUITS
Preheat oven to 400 degrees. In large bowl, add 2 cups of Bisquick mix. Use a fork to cut 1/3 cup of shortening into pea sized particles and add to the bowl. Stir in 2/3 cup of milk and 3 eggs and mix until the dough is a soft form. Line cupcake pans with paper liners. Fill each cupcake liner halfway with biscuit dough. Top each cupcake with favorite sauce, cheese and any other toppings desired. Bake 10-12 minutes or until cheese is golden brown.
Recipe inspired by A Few Shortcuts
NO NUTS NO BAKE GRANOLA BARS
In a large bowl, add 1 3/4 cup Oats (regular or rolled organic quick oats), 1 cup Rice Krispies or similar brand rice cereal and 1/4 cup raisins. In a small saucepan add 1/2 stick of unsalted butter, 1/4 cup honey, 1/3 cup dark brown sugar. Heat on medium, while stirring continuously until the mixture starts to bubble. Allow to bubble an additional 2 minutes before removing from heat. Pour warm mixture over dry ingredients. Immediately begin to mix ingredients together until completely blended. Last fold in 1/4 cup chocolate chips and gently stir together with a rubber spatula. While the mix is still warm, pour the granola into a brownie pan, pushing down to compact and level. Allow the granola to cool for a half hour and then cut into bars. Place in snack bags or wrap in plastic. Refrigerate or store in a cool place for easy snacking access.
Recipe Inspired by A Squared Creations