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.

Thursday, October 23, 2014

Egg Free, Dairy Free, Nut Free Rhubarb Oat Crisp Cobbler

My brother gave me some rhubarb so I decided to try something new with it. I loved the slightly tart bottom and the amazing topping. The oat topping has a wonderful flavor and perfect textured top that is a cross between a crisp and a cobbler.

Rhubarb Oat Crisp Cobbler

Rhubarb Mixture
4 cups rhubarb, cut into 1" pieces
3/4 - 1 cup sugar, depending how tart or sweet you want your rhubarb
1/4 cup flour
1 tsp cinnamon
Oat Topping
1 cup flour
1 cup brown sugar
1 cup oats
1/2 cup dairy free margarine, melted
1 1/2 tsp vanilla extract

Combine all ingredients for the rhubarb mixture. Transfer the mixture evenly into an 8x8 baking dish. In a separate bowl, combine all of the ingredients for the oat topping. Spread the mixture evenly over top of the rhubarb.  Bake at 375 for 35 minutes or until the rhubarb is tender and the topping is golden.

Thursday, October 2, 2014

Egg Free, Dairy Free Flattened Drop Biscuits

These biscuits are perfect for topping with chicken and vegetables, creamed sausage, chili, etc.

Flattened Drop Biscuits

2 1/4 cups all purpose baking mix (I use Bisquick)
1 1/4 cups soy milk

Thoroughly combine both of the ingredients. This batter will be thin and spread when dropped by spoonfuls onto a sprayed foil lined baking sheet. Bake at 450 for 10-12 minutes or until lightly golden.
*  This recipe makes about 16-18 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.