Allergy Free Healthy Living Blog

Just found out about another great food allergy blog. There are recipes, and more! All things food allergy related. Check out this great resource: http://www.allergyfreehealthyliving.blogspot.com/!!

Momma Breeleoni's Cooking Allergy-Free

Just found out about a great allergy-friendly cooking and baking blog that I'd like to share: http://mommabreeleoni.blogspot.com/. For those in the food allergy world, you will truly love this ... tried-and-true recipes from a mom that cooks for her child with multiple food allergies.

2-Ingredient Chocolate Pumpkin Muffins!

*Picture from Hungry Girl*

I love this simple 2-ingredient recipe! If you have food allergies it is: milk, egg, soy, peanut, tree nut, fish and shellfish friendly... depending on what brand of cake mix you use. It's also super healthy alternative to a traditional cupcake or muffin. Not to mention SO easy to whip up in a hot second! Hungry Girl says its only about 180 calories per muffin WITH 2g of fiber and 2g of protien (thank you pumpkin!!)... making it  a better option by far! Enjoy...

Chocolate Pumpkin Muffins

1 box chocolate or devils food cake mix
1 15oz can solid pumpkin

Mix pumpkin into cake mix, until well combined. Mixture should be thick. Bake at 400 for 20 minutes in lined or very well greased muffin tins. Makes 12 traditional sized muffins or 36 mini muffins. Kids love them too, and it's a great way to sneak pumpkin into their diet!

Crunchy Cupcakes

*Picture from Cake Central*

Crunchy Cupcakes

3 T. Butter or Butter Substitute Such as Soy-Free Earth Balance Spread

1 10oz. package or about 40 Jumbo Marshmallows, or 4 c. mini-mallows

2 tsp. Vanilla

6 c. Rice Cereal, such as Rice Krispies

Homemade or Canned Frosting, such as Cherrybrook Kitchen

Allergy-Friendly Sprinkles or Other Decorations (optional)

Line muffin tin with paper or foil bake liners, or place 12 silicone cupcake molds on baking sheet. Set aside. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add rice cereal. Stir until well coated. Evenly divide warm mixture into prepared cupcake molds. Easiest done by dividing into four equal chunks, then divide each of those four into 3 chunks...giving you 12. Using buttered hands, gently press into molds, leaving tops slightly rounded. Place in fridge for about 15-20 minutes to set. Remove from muffin tins. Decorate tops with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. If kept refrigerated, remove from fridge about one hour before serving.

AFAA's Food-Allergy Friendly Cookbook

From the AFAA website, please let those with food allergies know about this! We hope to put to print in the beginning of 2012!:

Arizona Food Allergy Alliance knows that one of the greatest difficulties in living life with a food allergy or food intolerance, is finding great recipes! How do you bake a cookie with none of the traditional fundamental ingredients such as butter, eggs, flour and more?!?! You can, and many of our members have some amazing tried and true recipes. If you have some tried and true recipes that are allergy-friendly, that you'd like to share, please complete the form below.

Check back frequently for more information regarding purchase of the cookbook. All profits from this book will go toward funding AFAA, which is a FREE support group for the food allergy community. The funds will help pay for this website and events that are hosted by AFAA such as our Halloween Trunk-or-Treat and more! The current tentative deadline is December 31, 2011, to submit your recipes. We'd like to make this complete cookbook available at the beginning of 2012.

If you have a recipe that is from a cookbook or website, you may publish this recipe.  You may also print brand names. Here are the guidelines approved through Morris Cookbooks and in compliance with http://www.copyright.gov/. From the Morris website: "You may use brand names (Jell-O®, Hershey's®, Nestle®, etc.) in your ingredients list. Do not submit any recipe titles that are trademarked. See next question for more details on trademarks. Yes, you may submit recipes from various sources. The exceptions are trademarked names which cannot be used, such as Killer Brownies®, Runza®, Derby Pie®, and Neiman Marcus® Cookies. If you use these, we will change the recipe title to an acceptable variation. You may be infringing on a copyright if you use complete works, such as all the recipes from one cookbook."

TO SUBMIT ONE OR MORE OF YOUR RECIPES, PLEASE:
1- CLICK HERE TO BE DIRECTED TO OUR TYPENSAVE RECIPE COMPILATION CENTER VIA MORRIS PRESS COOKBOOKS.
2- Click on "login" to enter your recipe
3- Enter your name as you wish it to be printed with your recipe i.e. "Lisa Horne" or "Lisa H."
4- You will use the GROUP LOG-IN azfoodallergy
5- You will use group PASSWORD red24.
6- Once "in" you will follow instructions for entering your recipe(s) in the typensave form.

If you have questions email info@arizonafoodallergy.org.

Pumpkin Cookies

So I made Cinnamon Molasses Muffins yesterday, and of course there were plenty for my kiddo's this morning. However, my dear sweet little boy says, "Mommy I want BIG tootie (cookie)". He has a life-threatening food allergy to peanuts so there are a lot of things he just can't have because it's made in a facility that also processes peanuts, or may contain peanuts, or has tree nuts in it (he has to avoid tree nuts too). Then he's just a picky eater on top of that. I have tried the "you eat this or it will be waiting for you later, this is what we are having ... you will eat it or go hungry"-type of approach. There are some kids, contrary to popular belief...that will go hungry as opposed to eat something they don't like. I also think kids with food allergies taste things a little different than we do. So long story short...I caved and compromised...Pumpkin Cookies! Basically like a muffin anyways! Plus with the pumpkin it's semi-healthy!

*Picture from Honey & Butter...Recipe also adapted from Honey & Butter*

Pumpkin Cookies

1 1/2 C all-purpose flour
1 T cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
1/2 C sugar
1/2 C light brown sugar
1/2 C vegetable oil (we use grape seed oil instead)
1 1/2 C chilled canned pumpkin (stick your can in the freezer while oven is pre-heating and mixing dry ingredients...about 20 minutes will do)
1 egg (or egg replacer such as Ener-G)
1/2 tsp vanilla

In large bowl whisk together first 9 ingredients (dry ingredients). Add oil, pumpkin, egg and vanilla and mix thoroughly. Use a small cookie scoop or large spoon to drop rounded heaps onto a greased cookie sheet, or parchment lined cookie sheet. Bake for 10 to 12 minutes at 350 (375 if in high altitude), or until the tops are just starting to "crackle", and a toothpick can come out of the center of a cookie clean. Let cool, and enjoy!

Cinnamon Molasses Muffins

Love this recipe we found on FAAN's recipe site. www.foodallergy.org. Hope you enjoy it too! Super easy and kids love it! So if you have a picky eater...give everyone a break and make these yummy treats...no fighting..they'll eat it and you can relax!

 

Cinnamon Molasses Muffins

1 1/2 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon, divided
1/2 tsp. salt
1/4 cup oil
1/2 cup dark molasses
1 cup applesauce
1 T. sugar

Directions

Grease muffin tins or line with paper liners. Combine all dry ingredients EXCEPT 1 T. sugar and 1/2 tsp cinnamon, mix well. In seperate bowl combine wet ingredients and mix well. Add wet ingredients to dry, and mix well. Fill prepared muffin cups 2/3 full. Combine 1 T. sugar and 1/2 tsp cinnamon and sprinkle over tops just before baking. Bake approximately 20 minutes at 375, or until toothpick inserted in center comes out clean. Enjoy!
Note: Save any extra's in the freezer, and when ready set on the counter to thaw and enjoy!