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.

Friday, November 30, 2012

Egg Free, Dairy Free, Nut Free Cinnamon Breakfast Cake

This cake has such an amazing cinnamon flavor and reminds me of a coffee cake. My girls couldn't get enough. They loved it warm and at room temperature the next day for breakfast. The bottom picture was another batch we made with extra cinnamon on top. Both ways were really good, but I like it a little better with less cinnamon like the top 2 pictures.


Cinnamon Breakfast Cake

2 cups flour
1 cup sugar
2 tbsp cinnamon
2 tsp baking powder
1 cup soy milk
1 tbsp dairy free margarine, melted
2 tsp vanilla extract
1/4 cup brown sugar
2 tbsp cinnamon
1/4 cup dairy free margarine, cut into small pieces

Combine the flour, sugar, cinnamon and baking powder. Add the soy milk, melted margarine and vanilla then stir until thoroughly combined. Divide the batter evenly into 2 round cake pans. Sprinkle the tops with the brown sugar and cinnamon. Press chunks of margarine into the dough. Bake at 350 for 30 minutes. Serve warm or at room temperature.

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