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.

Wednesday, April 27, 2016

Egg Free, Dairy Free, Nut Free Pear Cobbler

This pear cobbler is fantastic. The warm pears are perfect with the sweet dumplings on top. The girls and I like to sprinkle cinnamon sugar on top. We also like to place some in a bowl and top with soy milk.

Pear Cobbler

2 cans sliced or diced pears (15 1/4 oz each), undrained
1 tsp cornstarch
1 tsp vanilla extract
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
6 tbsp dairy free margarine, cut into pieces
1/4 cup boiling water

Pour the pears and juice into an 8x11 baking dish. Stir in the cornstarch and vanilla. In a separate bowl, combine the flour, sugar, baking powder, and salt. Use a pastry blender, forks, or your hands to mix in the margarine until it resembles small crumbs. Stir in the hot water until just combined. Drop the batter by 12 spoonfuls over top of the pears. Bake at 425 for 20-25 minutes or until the tops are golden and the insides are cooked through.
*  Peaches can be used in place of pears.
*  Cinnamon sugar can be sprinkled over top if desired.
*  Good served warm or cold.

Sunday, April 3, 2016

Egg Free, Dairy Free Baked Diced Tomatoes

My wonderful brother gave us a huge bag of cherry tomatoes. We tried a bunch of new recipes with them, but this was by far our favorite. We made this recipe 5 times for our lunch in one week. We liked it best warm right from the oven. However, it is also pretty good chilled. I highly recommend trying this recipe if you like tomatoes.

Baked Diced Tomatoes

1/4 cup dairy free margarine
2 cups fresh diced tomatoes or cherry tomatoes cut in half
1 1/2 cups bread crumbs, divided use
2 tbsp sugar or to taste
1/8 tsp salt

Place the margarine in an 8x8 baking dish. Microwave until melted. Add the tomatoes, 1 cup of the bread crumbs, sugar, and salt then mix thoroughly. Cover evenly with the remaining 1/2 cup of bread crumbs. Bake at 325 for 20 minutes or until the crumbs are golden and the tomatoes are hot.