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 15 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, May 31, 2010

Egg Free, Dairy Free, Nut Free Moist Soda Cupcakes

These cupcakes are very moist and have a wonderful flavor. They are good topped with a frosting, icing, confectioners sugar and left plain. The cupcakes in the top picture were made with root beer and the middle and bottom pictures were made with orange soda.

Moist Soda Cupcakes

1 cup root beer, orange soda or any flavor soda desired
1 tsp vinegar
3/4 cup sugar
1/3 cup oil
2 tsp vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Combine the soda and vinegar then allow the mixture to rest for a few minutes. Add the sugar, oil and vanilla then whisk until slightly frothy. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the soda mixture and stir until just combined. Fill lined muffin cups 3/4 full then bake at 350 for 14-16 minutes or until a toothpick inserted in the center comes out clean.
*  Bake mini cupcakes for 11-13 minutes or until a toothpick inserted in the center comes out clean.
*  Makes 12 big and 24 mini cupcakes.

Friday, May 28, 2010

Egg Free, Dairy Free, Nut Free Amazing Vanilla Cupcakes with Variations

These vanilla cupcakes are incredibly moist and perfect.

Each year when Jazzy's Epi-Pen expires, we throw her an Epi-Pen party. She gets to pick the meal, dessert and what we do that evening. For her dessert, she chose these vanilla cupcakes with coconut and chocolate chips added. They turned out so good that she didn't want frosting. We especially love the mini version because they are easily portable and no matter which variation we make (even plain), they are so good that we don't need to add frosting.

Tayana wanted rainbow cupcakes with rainbow frosting and sprinkles for her birthday party. She had so much fun making and decorating them.

We used this recipe to make the vanilla cake for a Jell-O Poke Cake. Please note that the cupcakes turn out much fluffier than the cake. The cake has a very good flavor, but the texture is more dense. It worked great for the Jell-O Poke Cake and for the Pudding Poke Cake.

Amazing Vanilla Cupcakes with Variations

1 tbsp vinegar
1 1/2 cups soy milk
2 1/8 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/8 cups sugar
1/2 cup oil
2 tsp vanilla extract

In a small bowl, combine the vinegar and soy milk and set aside (the mixture will thicken and curdle slightly). In a separate bowl, combine the flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine the soy milk mixture, oil and vanilla. Add the oil mixture to the flour mixture. Beat with an electric mixer until smooth. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
*  If using mini muffin cups, bake for 10 minutes or until a toothpick inserted in the center comes out clean.
*  Makes about 18 cupcakes. I like to make 12 full-sized cupcakes and 24 mini cupcakes.
*  This recipe is very versatile. Some of our favorite variations include adding food coloring, chocolate chips, coconut, sprinkles, pureed strawberries, etc.
*  You can also make an 8x11 cake, simply increase the baking time to 25-35 minutes or until a toothpick inserted in the center comes out clean.

Wednesday, May 26, 2010

Egg Free, Dairy Free Scrambled "Eggs"

I try to make Jazzy any food that she asks for. However, when she asked for scrambled eggs, I thought I would have to say that it wasn't possible. After thinking for a while, I came up with this recipe that she loves. Each time we start with the pepperoni, which gives the "eggs' a nice yellow color and some wonderful flavor. After that, she picks whatever ingredients she's in the mood for.

Scrambled "Eggs"

12.3 oz package firm silken tofu (I use Mori-Nu)
Add-ins desired such as diced pepperoni, sliced black olives, diced tomatoes, bacon bits,
        green peppers, onions, diced lunch meat, etc.

Place the tofu in a small frying pan over medium heat. Use a spatula to smoosh and chop up the tofu to resemble the texture of scrambled eggs. Stir in the add-ins you desire. Continue to cook and scramble all of the ingredients until heated through.

Friday, May 21, 2010

Egg Free, Dairy Free, Nut Free Chocolate Clusters

These chocolate clusters are one of our favorite quick treats because they are so quick to prepare and have endless possibilities.

Chocolate Clusters

Safe chocolate chips
Add-ins - some possibilities include crushed graham crackers, shredded coconut, raisins, dried                       cherries, craisins, Sunbutter, sunflower seeds, crushed pretzels, etc.

Melt the chocolate chips and thoroughly stir in the add-ins of your choice. Drop bite-sized clusters of the mixture onto a wax paper lined baking sheet. Place the baking sheet in the fridge to set the chocolate. Place the clusters in a container and store them in the uncovered in the fridge.

Sunday, May 16, 2010

Egg Free, Dairy Free Meatloaf

This is our favorite meatloaf recipe. This recipe also works well baked in muffin cups for a shorter amount of time. Also, I like to freeze individual portions to reheat later.


3-4 lbs ground beef
1 cup bread crumbs (I use homemade)
1 cup mashed potato flakes (I use Betty Crocker Potato Buds)
2 cups soy milk
1 envelope dry onion soup mix, optional
3/4 cup ketchup, optional

Combine the bread crumbs and mashed potato flakes. Stir in the soy milk and allow the mixture to set a few minutes so that the soy milk can soften the other ingredients. Add the ground beef and mix until thoroughly combined. Shape into a loaf on a baking sheet. Bake at 350 for 1 1/2 hours or until cooked through.

Tuesday, May 11, 2010

Egg Free, Dairy Free, Nut Free Easy Elephant Ears

These Elephant Ears are so simple to prepare and they are very good. They remind me of the Elephant Ears that you can get at fairs and amusement parks.

Easy Elephant Ears

Heat several inches of oil in a deep skillet. Place a small flour tortilla in the hot oil and fry for 5 seconds. Flip the tortilla and fry the other side for 10 seconds or until golden. Remove the tortilla from the oil and immediately place it in a shallow container of cinnamon sugar. Flip the tortilla so that it is coated on both sides. Place on a serving platter. Repeat to make as many as you need.

Saturday, May 8, 2010

Egg Free, Dairy Free Creamy Hot Dogs and Noodles

If you like tomato soup, this would be a great meal to try. The soy milk will create a creamier sauce on the noodles, but the water also produces a good flavor. The first picture we used hot dogs and the second picture we used sliced smoked sausage.

Creamy Hot Dogs and Noodles

2 cans condensed tomato soup (I use Campbell's)
2 soup cans soy milk or water
1 box noodles, any shape desired, uncooked
6 hot dogs, cooked and diced OR 1/2 lb of any cooked and diced or sliced meat desired

Combine the soup and soy milk in a large saucepan. Add the dry noodles and hot dogs and thoroughly combine. Heat to a simmer and cook for 15-25 minutes or until the noodles are tender and the sauce has thickened, stirring frequently.

Tuesday, May 4, 2010

Egg Free, Dairy Free, Nut Free Simple Thin Mint Cookies

Girl Scout Thin Mint Cookies were one of my favorite cookies before food allergies. These simple 3 ingredient cookies taste amazingly similar to those cookies. These cookies are very simple to prepare and are so delicious.

Simple Thin Mint Cookies

1 bag safe chocolate chips
1 1/2 tsp mint extract (the amount depends on how strong of a mint flavor you like)
2 1/2 sleeves Ritz crackers (we prefer Whole Wheat Ritz Crackers for these cookies)

Melt the chocolate chips in the microwave. Once the chocolate is melted and smooth, thoroughly stir in the mint extract. Completely coat the crackers with the chocolate mixture then place them on waxed paper lined baking sheets. Place the baking sheets in the fridge to set the chocolate. Store the cookies in an open container in the fridge.
*  If desired, coat the cookies with another layer of chocolate once the first coating has set. This step is not necessary, it just gives you a thicker layer of chocolate on the cookies.
*  If desired, you can omit the mint or use another extract.