Creative Solutions for Food Allergy Problems

All cooks face the question, "What should I make?"

Answering this question takes on added challenges when facing the constraint that is the reality of cooking for someone with food allergies (or other special diets).

You can see the challenge as a hurdle, or you can view it as a puzzle that requires creativity to solve.

I choose to embrace the challenge that multiple food allergies has provided our family.

What are some of the tools that I have utilized to meet the test of food allergies?

1. I take full advantage of the ingredients that are still available to us. I relish the many flavors and textures of foods that are safe for our family. There is a wide world of fruits, vegetables, proteins, grains and seeds that are absolutely safe for my son and our family.
   
   
   
   
   
   
2. I seek out new ingredients (new to me) that make it easy to substitute for foods that are not safe for our family. That is what has led me to embrace chia seeds and flax seeds as egg substitutes or hemp seeds and pepitas (pumpkin seeds) as a nut alternative and sunflower seed butter instead of peanut butter.
   
   
   
   
    
3. I also adapt recipes from traditional sources to make them safe for my family and guests. For example, I substitute gluten-free oat flour for all-purpose flour; I use non-dairy milk (coconut, oat, hemp, etc.) for cows' milk; and I use safe ingredients like allergy-free chocolate chips instead of brands that aren't safe.
   


4. I make from-scratch alternatives to processed foods that my kids covet and can't have. Added bonus -- when I make my own versions I have complete control over the ingredients!

WHAT ARE SOME OF YOUR CREATIVE SOLUTIONS?

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), and  Super Seeds are available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

 

  




 

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Decadent Chocolate Brownies - Vegan, Gluten-free, Allergen-free

My kids always ask me what my favorite foods are. When it comes to treats, brownies top the list for me. I have brownie recipes in every book I write, because you can never have enough brownie options in my opinion. 

These brownies are probably my favorites, though. I make them again and again, and I always get rave reviews. The melted chocolate chips really give a pure chocolate flavor to these very moist brownies. 

It's a breeze to cut these soft, extra-rich brownies if you refrigerate them first.

Decadent Chocolate Brownies (vegan, gluten-free, refined sugar free, food allergy friendly)

from Welcoming Kitchen

Makes 12 Brownies

Ingredients: 

• 3/4 cup sugar
• 1/2 cup neutral tasting oil (canola, safflower, or sunflower)
• 2 tablespoons water
• 2 cups chocolate chips, divided (I like Enjoy Life Chocolate Chips)
• 1 1/2 teaspoons vanilla
• 1 1/4 cups oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup apple sauce
• 1/2 teaspoon baking powder
• non-stick cooking spray

Preparation:

1. Preheat the oven to 350 F. Spray an 8- or 9-inch square pan.
2. Combine sugar, oil, and water in a microwave safe bowl or small saucepan. If using a microwave, heat on high for 1 minute. If using a saucepan, heat over medium heat, stirring until hot, but not boiling (about 2 minutes). Stir half of the chocolate chips and the vanilla into the sugar mixture until the chips are melted. Set aside.
3. In a separate bowl, combine the flour ,baking soda, and salt. Set aside.
4. Combine apple sauce and baking powder. Add the apple sauce mixture to the chocolate. Stir to combine.
5. Add the flour mixture, one half at a time. Add the remaining chocolate chips. Spread in prepared pan.
6. Bake for 30-35 minutes. Cool completely before cutting. 

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Vegan and Gluten-free Easter Treats Round Up

I can't believe that it's officially spring. 

Do you need some welcoming ideas for your Easter or other spring celebration? These treats are all delicious, gluten-free, vegan and allergen-free. Now, everyone can enjoy together!







Lovely Lemon Snack Cake

Iced Lemon Cookies

Strawberry Scones

Chocolate Pepita Cups

Chocolate Sunflower Seed Butter Cups




Happy Cooking,
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Lemon Basil Quinoa from Super Seeds

Photo Credit: Bill Milne

It's so warm here, that I'm thinking about the foods I love in warm weather. Entree salads are perfect when the weather warms up, because they fuel you up without weighing you down. This vegan, gluten-free entree salad relies on protein-rich quinoa for its heft, and fresh veggies for crunch and flavor, topped off with a lemony zing, this salad is a winner!

 

Lemon Basil Quinoa Salad

Makes 5 Servings

Fresh lemon juice, basil, and capers give this hearty but light salad a bright Mediterranean f lavor.

1 cup haricot verts (French green beans), trimmed and cut into 1/2 -inch pieces

1 cup cucumbers, peeled, seeded, and cut into medium dice

2 cups prepared quinoa

10 cherry tomatoes, quartered

2 tablespoons plus 1 teaspoon capers , rinsed

2 tablespoons thinly sliced basil

1 tablespoon fresh lemon juice

1 tablespoon olive oil

Salt and freshly ground black pepper

1. In a large bowl, toss all ingredients to combine.

You might also enjoy these other recipes from Super Seeds.

Massaged Kale Salad
Hemp Seed Hummus
Chocolate Chip Granola Cookies
Golden Corn Soup
Amaranth Stuffed Acorn Squash

  

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available for pre-order now. Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Pumpkin Chocolate Chip Mug Cake

I like to wow my boys with a treat for breakfast once in a while. Today was one of those days.

This Pumpkin Chocolate Chip Mug Cake might just make me mom of the year. At least for the moment.

I don't even feel guilty about giving them this treat for breakfast (or too guilty!). It's a cake that's whole-grain, gluten-free, vegan, no added sugar and it has pumpkin! It's got to be kinda good for you, right? And, my boys will tell you that chocolate is a superfood, so adding the optional chocolate chips just makes it all the more healthy in their eyes!

If you need a sweet treat later in the day, this might be a little more appropriate. 

Pumpkin Chocolate Chip Mug Cake (vegan, gluten-free, sugar-free, dairy-free, food allergy safe)
Makes 1 cake

Ingredients:

• 5 tablespoons oat flour (gluten free, if necessary)
• pinch of salt
• 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg & 1/8 teaspoon ground ginger)
• 1/4 teaspoon baking powder
• 2 tablespoons pumpkin puree (not pumpkin pie filling)
• 2 tablespoons maple syrup
• 1 tablespoon apple juice or water
• optional: 1 tablespoon allergy-free chocolate chips

Preparation:

1. In a mug or ramekin , whisk together flour, salt, spice and baking powder.
2. Thoroughly mix in remaining ingredients.
3. Stir in chocolate chips if using.
4. Microwave for one minute.
5. Note: If you'd prefer to make this without a microwave, you can bake it in an oven-safe vessel at 350F for 12-15 minutes, or until a toothpick inserted in the center comes out clean. 

Happy Cooking!

Kim

Shared with Allergy Free Wednesday.

My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Read More