Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Monday, April 8, 2013

Egg Free Dairy Free Simple Baked Onion Rings

The Baked Onion Rings we made were very good, but they were also a lot of work. This version just used melted margarine for the dip and were so much faster to prepare. They had a crispy coating with a wonderful flavor. The only difference was that the outside didn't stick quite as well. This will be my go-to recipe for onion rings.


Simple Baked Onion Rings

Onions, sliced into 1/4" - 3/4” thick rings then separated
Melted dairy free margarine or oil
1 cup safe bread crumbs, seasoned as desired

Place the margarine in one bowl and the bread crumbs in a separate bowl. Dip an onion ring into the melted margarine, allowing any extra to drip off, then thoroughly coat it with the bread crumbs. Place in a single layer on a well sprayed foil lined baking sheet. Repeat until all of the onion rings are coated. Lightly spray the rings with cooking spray then bake at 450 for 6 minutes. Flip the rings, spray them again then bake for 8 minutes or until golden brown and crispy. Best served hot.
* No matter what thickness my rings were, the onion rings were fantastic. The thinner ones got a little crisper, but the thicker ones had a stronger onion flavor.
* You can substitute the bread crumbs for finely crushed cornflakes seasoned with salt and pepper. The end result is thicker and chewier, but still good.
* You can also use cauliflower flowerets, broccoli flowerets and/or 1/4” thick zucchini slices.

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