allergy recipes

[mummabare]

Re: allergy recipes

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ooh I might have to try them ")

btw I lurve your avatar...thats just so cute!

[kyliee]

Re: allergy recipes

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Originally Posted by kelli

Amy, I was thinking of you today and remembered this site. Thought it might help others too.

foodyoucaneat.com

thanks i just looked at it and it is a very great site, thanks for sharing

[Anju]

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Oh thank you for posting that, we get so bored of the same ol same ol. Sadly the girls didnt get a mum with a great imagination, so I need all the help I can get! ha ha ha

[angelkids]

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hi kelli,i love the link to all you can eat, it was helpful especially for the gluten free lollies .

[ShellyC]

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Hi guys,

I'm relatively new in this forum... I actually signed up a year ago... but forgot and have only just rediscovered it.

Well my little man Henry has just turned one and he is allergic to Cows Milk (all Dairy), Wheat, Eggs & Nuts.

I know how DIFFICULT it can be to find good recipes for our little ones, so I thought i'd share Henry's 1st birthday cupcakes recipe.

Someone else may find this recipe useful as Wheat, Dairy, Egg & Nut free.

Children's Mini Cupcakes - Made 24 mini cupcakes

130g (1/2 cup plus 1 tablespoon) of Dairy free margarine (Nutlex)
1/2 cup minus 1 tablespoon of Caster Sugar
2 large free-range eggs - I used the equivalent in Egg replacer powder (2 teaspoons made with 4 tablespoons of water)
125g (generous 3/4 cup) Wheat Free flour (F.G Roberts)
1 teaspoon of Vanilla extract
1 1/2 heaped teaspoons of baking powder

Beat the margarine and the sugar together until light and fluffy. Fold in eggs & flour (sifted) half at a time. Gently fold in the vanilla & baking powder.

Divide mixture between paper cases and bake on 180C for 15-20 mins or until golden brown.

I did a cream cheese, white chocolate frosting, using 'I can't believe it's not real cream cheese' and Sweet Williams Dairy Free white chocolate and pure icing sugar.

[Duende]

Re: allergy recipes

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Milk and Egg-free Birthday Cake

No eggs, milk, soy, or nuts 3 cups white self-rising flour
1 1/2 cups sugar
1 1/4 cups water
1/2 cup shortening
3 tbsp water, 3 tbsp oil, 2 tsp baking powder; mixed together (this is the substitution for 2 eggs)
2 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease and flour two cake pans.
In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
You could make an apple-blueberry “jam” to be used in between the two cake layers. Simply cook in a saucepan 1 pealed apple cut into small pieces with 250g blueberries with 1tsp oil, ½ tbsp cinnamon and ½ cup water. Cook until very soft and “jammy”, stirring throughout.

[south_oz_bella]

Re: allergy recipes

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Hi,
My youngest has a wheat allergy and Fructose Malabsorption (and maybe lactose intolerance - still awaiting the test). This is the cake that I made for her 1st birthday.

Each person with Fructose Malabsorption has a different reaction to fructose-containing food, based on the threshold they can tolerate, so with a wheat free cake and assurance from 2 FructMal people that they can eat jelly (so long as it isn't diet jelly) we were able to make a tasty Fructose Friendly birthday cake! (And you wouldn't know it was modified unless you were told!)

Some of the ingredients we used aren't fructose friendly (jam, white chocolate, lollies, licorice). Either you can subsitute these ingredients, or give the FructMal person a slice of cake from the centre of the cake and then you only have to pick out the white chocolate, leaving them to eat the jelly and fructose friendly cake.


CAKE INGREDIENTS:

"Sue's favourite chocolate cake"
***double these quantities to make two cakes***
(we measure and mixed in two lots so the cakes were the same size)
- 60g low fat margarine
- 1 cup boiling water
- 3/4cup cocoa powder
- 2 cups sugar
- 1 cup rice flour
- 1/2 cup corn flour (ensure it is made from corn (Maize cornflour) as many are actually super finely ground wheat)
- 1/2 cup potato flour
- 1 tsp bicarb soda (baking soda)
- 2 tsp baking powder
- 1 tsp CMC or xantham gum
- 200g plain low fat yoghurt (I don't know of a non-dairy substitute for this but i've heard yoghurt is lactose free)
- 2 eggs
- 1 tsp vanilla



CAKE METHOD:
**Remember you need to make 2 of these**

1. Add margarine, boiling water, cocoa and sugar in a large, microwave proof bowl. Heat in microwave for 2 minutes.

2. Stir until well combined. Allow to cool slightly. (note: you don't want to cook your eggs in this mixture so er on the side of caution. We chilled in fridge until lukewarm)

3. Sift all flours together with bicarb soda, baking powder and CMC/xantham gum.

4. Mix flours, cooled cocoa mix, yoghurt, eggs and vanilla together with electric beaters for 2-3 minutes.

5. Pour into greased slab cake pan. (We put baking paper down first, then spray oil. We used our deep roasting pans)

6. Bake for approximately 50 mins at 180C (or 12 muffins takes 10-15 mins.) (We cooked the first cake at 180C and it was almost done after 30 mins, but it rose unevenly and started to go dark brown on the edges. Second cake we cooked at about 160-165C, checked after 30mins and took out at about 40 mins. It rose more evenly so we used this as our base cake and the uneven one as the pool edge cake.)

7. Turn out onto a cooling rack and leave to cool down.


OTHER INGREDIENTS:

-Jam (whatever flavour you want. Homemade is best as you know what has gone into it. Some FructMal people can eat jam, others can't)
-2x 250g blocks of white chocolate
-Icing sugar (maybe a cup?)
-Egg whites (I think 3)
-Lollies for decorating the outside edge of the pool
-100's and 1000's
-6 Licorice Allsorts
-2 packets of blue jelly (makes 1L total). Not diet jelly as the sugar substitute is not fructose friendly.
-Small doll for decoration.
(I also made Life buoys out of dried apple and red food colouring but they didn't look so great)


METHOD:

We baked 2 slab cakes of the chocolate cake, as directed above.

1. Choose the cake with the flattest top and set aside to be the bottom cake.

2. Put the top cake onto a piece of baking paper on a flat surface (back of a baking tray/ chopping board, etc. You will need to slide the outer frame of this cake onto the bottom cake). Cut out centre rectangle from the top cake (I'll use a template next time). (Eat the centre of the cake!!)

3. The bottom cake needs to be fairly flat on top, so evenly carve off some of the top of the cake with a bread knife, if needed. Do this in thin layers as you can always take more off, but can't add it back on! It doesn't need to be dead flat, but probably have a rise of less than 1cm from outside of cake to the middle.

4. Now turn the bottom cake upside down and spread a layer of jam on the outer border, the same width as the frame you have made from the top cake.

5. Place the top cake on the bottom cake (jam sticks them together).


DECORATIONS METHOD:

1. Next, melt 1x 250g block of white chocolate and poured onto a baking paper lined tray. Smooth it to a layer about 2-3mm thick with a knife and put it to set in the fridge.

2. Once it has set, with a hot knife (stick end into mug of boiled water and dry), I cut out some chocolate for the pool floor and walls (This is where the template would come in great use!).

3. Melt a bit more chocolate (use any left over bits from the first melt, or use a new row). Seal the pool edges by pouring the melted chocolate into the gaps with a teaspoon. Use as much melted chocolate as you need as these gaps need to be sealed so the jelly doesn't leak out and into the cake (though this will just make it like trifle in those places, so no huge catastrophe!)


Icing and Decorating
4. For the icing, we made royal icing with whipped egg white (make sure you have no trace of egg yolk or it won't work) and pure icing sugar. Beat the egg whites, then add bit by bit into sifted icing sugar. You need a thick consistency to make it set hard without running off the edge of the cake, but thin enough to spread it. To make it thicker: add more icing sugar, thinner: beat egg whites again and add in small amounts.

5. Ice the pool deck and sprinkle with 100's and thousands, and position 3 licorice allsorts at each end as diving blocks.

6. Ice sides of cake. Decorate as you ice, using whatever lollies you want. We used Coke bottles and spearmint leaves. This is just to disguise any uneven edges or angles where the 2 cakes meet.

7. Put the cake in the fridge to harden the chocolate.


Jelly
8. Make 1L of blue jelly in a jug and cool in the fridge.

9. Once it has cooled to lukewarm or room temperature, but before it has set, pour into pool. Be careful not to pour too much in as it will seap into the cake if there are any unsealed spots in the chocolate pool.

10. Put back in fridge to set for another 3-4 hours at least.(We put it in overnight.


Finishing Touches
11. Just before serving, we put white disk shaped lollies (hard, glossy coated mints) on their ends in the jelly to look like lane ropes, and put a doll at the end (i sterilised her first.)


And as i said before, we served DD2's bit from the middle of the cake (no jam, icing or lollies) and removed the chocolate before giving her some. It worked out really well and she hasn't had any adverse gastrointestinal reactions!!

Amy

[Duende]

Re: allergy recipes

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Here are a few more:

Quinoa and Broccoli 12m+
Half of a cup of quinoa
1 cup of water or vegetable stock from the cooked vegetables
¼ cup of red lentils
broccoli, cauliflower or any other vegetable your baby likes
1 teaspoon of fresh herbs like basil or thyme, finely chopped
1 tbsp unsalted butter (optional - if there is no milk protein allergy)
some grated cheddar cheese (optional - if there is no milk protein allergy)

Cook the vegetables until soft, drain, and keep warm on one side. Use the stock to cook the quinoa together with the red lentils until soft and the water is completely absorbed. Add a bit of water if needed and stir occasionally. Once cooled, add the butter and herbs. Serve with the vegetables and cheese.

Chicken Dinner with Grapes 9m+
1 chicken breast, skinless and boneless
500ml homemade chicken stock
10-15 white grapes, seedless and peeled
1 courgette, diced
1 small potato, peeled and cut into slices
Chop the chicken breast, combine with the other ingredients and place in a small saucepan over a high heat. Bring to the boil, then lower the heat. Cook for around 30 minutes until the potato is tender and the chicken is cooked through. Purée in a blender, adding a little stock if necessary.


Milk and Egg-free Birthday Cake 12m+
No eggs, milk, soy, or nuts
3 cups white self-rising flour
1 1/2 cups sugar
1 1/4 cups water
1/2 cup shortening
3 tbsp water, 3 tbsp oil, 2 tsp baking powder; mixed together (this is the substitution for 2 eggs)
2 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract


Preheat oven to 350 degrees. Grease and flour two cake pans.
In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
You can make apple-blueberry “jam” to be used in between the two cake layers. Simply cook in a saucepan 1 pealed apple cut into small pieces with 250g blueberries with 1tsp oil, ½ tbsp cinnamon and ½ cup water. Cook until very soft and “jammy”, stirring throughout.



If you like those, there are many more here: GreenKiddie | Healthy Recipes