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, January 25, 2013

Egg Free, Dairy Free, Nut Free Sunbutter Oat Muffins

These muffins had a wonderful Sunbutter taste and we really liked the texture the oats add.

Sunbutter Oat Muffins

1 cup oats
3/4 cup flour
1/2 cup brown sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cup soy milk
1/2 cup Sunbutter

Combine the oats, flour, brown sugar, baking powder and salt. In a microwave safe bowl, place the soy milk and Sunbutter. Microwave for 1 minute or until melted and smooth. Pour the Sunbutter mixture into the oat mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 375 for 10-15 minutes.
* The recipe will make about 16 muffins, so be sure to fill any empty muffin cups with a little water to ensure even baking.

Sunday, January 20, 2013

Egg Free, Dairy Free, Nut Free Blender Banana Oat Pancakes

My girls and I love these pancakes. They have a mellow banana flavor and freeze really well.

Blender Banana Oat Pancakes

3 cups soy milk
2 1/2 cups oats
1 cup flour
4 tsp baking powder
1/2 tsp salt
3-4 bananas

Place the soy milk, oats, flour, baking powder and salt in a blender then blend until thoroughly combined. Add the bananas then blend until smooth. Pour the batter onto a hot skillet or griddle that has been sprayed with nonstick cooking spray before each addition. Cook until bubbly, turn and cook the other side until golden.
* These pancakes freezer perfectly.

Shared with: Sundae Scoop, Think Pink Sunday, Church Supper

Monday, January 14, 2013

Egg Free, Dairy Free, Nut Free Sunbutter Popcorn

I made this Sunbutter Popcorn to eat at the movies. The girls loved having their special popcorn. This popcorn is softer and chewier than our Baked Caramel Corn, but the taste was wonderful. Next time I'm going to try baking it like the caramel corn to get it a little crispier.

Sunbutter Popcorn

10-12 cups popped popcorn kernels (approximately 1/2 cup unpopped)
1/2 cup dairy free margarine
3/4 cup brown sugar
1/4 cup Sunbutter
2 cups mini marshmallows OR 20 large marshmallows

Place the popcorn into a large bowl. Place the margarine, brown sugar, Sunbutter and marshmallows in a microwave safe bowl. Microwave for 1 minute then stir. Continue to microwave at 30 second intervals until the mixture is completely melted and combined. Pour the Sunbutter mixture over the popcorn and stir until completely coated. Spread the popcorn onto a wax paper lined baking sheet. Place the sheet in the fridge for 1 hour or until set. Store in a covered container in the fridge.

Tuesday, January 8, 2013

Egg Free, Dairy Free Personal Biscuit Pizzas

These little pizzas are a fun meal. The biscuit dough makes a yummy crust.

Personal Biscuit Pizzas

1 tube safe refrigerated biscuits
8 oz can pizza sauce or tomato sauce with desired seasonings
Toppings desired such as pepperoni, cooked ground beef, cooked ground sausage, diced bell peppers, 
          diced onions, sliced olives, diced tomatoes, etc.

Press each biscuit into a 4” circle. Place on a foil lined baking sheet. Spread the sauce over each biscuit then top as desired. Bake at 425 for 10-15 minutes or until the crust is golden.
* Instead of flattening out the biscuits, you can place them into the bottom of well sprayed muffin cups. Press the dough gently up the sides of the muffin cups. Spoon the pizza sauce into each biscuit. Top as desired. Bake at 350 for 15-20 minutes or until the crust is golden.

Tuesday, January 1, 2013

Egg Free, Dairy Free Taco Meat

Usually I just used plain cooked ground beef for our tacos. My husband doesn't like very many spices, so I was wasn't sure if he would like this taco meat. I was surprised when he ate more than usual. My girls loved it and can't wait to have these tacos again.

Taco Meat

2 lb cooked ground beef
1 beef bouillon cube dissolved in 1 1/2 cups water
2 tbsp cornstarch
2 tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
2 tsp sugar
Other seasonings as desired

Combine all of the ingredients in a saucepan. Cook and stir over medium low heat for 10 minutes or until thickened.