The post Cinnamon Swirl Mug Cake appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

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Ingredients

Directions

Combine the flour, baking powder, salt and sugar. Add the oil and vanilla and mix well. Add the soy milk and mix until thoroughly combined.

For the waffles, pour 1 cup of batter onto the preheated waffle iron that has been sprayed with nonstick cooking spray before each waffle. Cook for 3-4 minutes or until golden and cooked through.

For the pancakes, pour the batter onto a hot skillet or griddle that has been sprayed with nonstick cooking spray before each addition. Cook until bubbly, turn and cook the other side until golden.

Notes

Substitutions

The post Family Favorite Waffles and Pancakes appeared first on Kids with Food Allergies.

Avg. rating 5 from 3 votes.

Recipe Information

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Directions

Cut the acorn squash in small cubes and blanch it in boiling water for five minutes. Drain and let it cool off.

Put bacon slices on a sheet pan between two parchment papers. Put it in the oven at 320 degrees for about 15 minutes.

Set the bacon aside to cool, then cut into little bites.

In a pan add the butter alternative, cut bacon, brown sugar, and the squash at medium high heat.

Let it cook for about 5 minutes, or until the sugar dissolves. Set aside.

In a bowl, combine the cubed apple, chopped mint, and orange juice. Add the warm squash and bacon and mix. Drizzle it with maple syrup or dust it with confection sugar. Buon appetito!

Notes

Substitutions

The post Chef Luca’s Warm Breakfast Salad appeared first on Kids with Food Allergies.

Avg. rating 5 from 4 votes.

Recipe Information

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Directions

In each jar, add 1 tablespoon of chia seeds. Chia seeds soak up liquid and become gelatinous. In fact, you can use chia seeds to replace eggs in many recipes. You can also make pudding out of chia seeds. Chia seeds are a great source of omega 3 fatty acids. They come in two colors: black or white.

Next, add steel-cut or rolled oats. (Use a gluten-free brand if you need to avoid gluten or wheat.) Pour the oats until the jar is less than half full.

Use a safe dairy-free milk beverage as the liquid in this recipe. (Almond milk, soy milk, rice milk, coconut milk, etc.) If you are making Piña Colada flavor, use canned coconut milk (“lite” version for less fat) for most of your liquid and then add some milk beverage as well to thin it out. Pour until the jar is less than 3/4 full.

Since you’ll be adding fruit as well, you don’t need very much sweetener. You can use maple syrup, agave nectar, organic sugar, etc. We used less than a tablespoon in each jar.

Stir or shake to mix the ingredients. You may need to scrape the jar with a spoon/knife to mix the chia seeds throughout.

Add optional dairy-free yogurt for some probiotics (“good bacteria”)

Fill the rest of the jar with your fruit and gently mix the fruit in. Leave some fruit for the top. Cap the jars with lids and place in refrigerator overnight.

These are quite filling, so if you have younger children, use smaller containers or only serve them half. The jars will keep fresh in the refrigerator for about 3 days.

Notes

Substitutions

The post Allergy-Friendly, Vegan ‘Refrigerator Oatmeal’ for Busy Mornings appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Preheat oven to 350 °F.

Grease a 9×13 pan with safe margarine.

Melt 3 Tbsp of safe margarine in a sauce pan (reserve other 8 Tbsp for later in the recipe). Saute the mushrooms. Add 3 Tbsp of flour. Cook and stir until bubbly. Blend in 1/2 cup chicken broth and 1/2 cup alternative milk using a wire whisk. Cook just until smooth and thick.

Pour this mixture into a large mixing bowl. Add shredded hashbrowns, 8 Tbsp of margarine, 1 tsp salt, 1 tsp pepper, and 1/3 cup of alternative milk. Combine. Spoon into 9×13 pan. Bake for 30 minutes.

Sprinkle with crushed cereal or crackers and return to oven for an additional 10 minutes.

Notes

Substitutions

The post Clay’s Hashbrown Casserole appeared first on Kids with Food Allergies.

Avg. rating 4 from 4 votes.

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Ingredients

Directions

Stir flaxseed meal and water in small pot until simmer; remove from heat. Set aside to thicken for a few minutes. (This is your egg substitute)

Measure all other ingredients into bowl and stir until mostly mixed; no need to remove all lumps. Then stir in the flaxseed meal mixture. If mixture seems too thick, add more coconut milk.

Drop onto hot skillet pan by the tablespoon. When edges bubble and brown, flip. If pancakes come out too thick, thin the batter with additional coconut milk.

Serve hot with real maple syrup or safe jam for dipping.

Notes

Substitutions

The post Pancakes with Flaxseed Meal appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Heat pan on medium heat. Rub pan with oil or butter.

Combine flours, baking powder, and salt together. Stir to combine mixture.

Add oil, milk, and egg. Stir and stir all ingredients to combine. Add chocolate syrup and stir thoroughly. Add in spice if you choose to.

The mixture will be thick and a bit lumpy but there should not be any flour bubbles.

Cook on heated pan and use about 2-4 tablespoons per pancake.

Top with favorite syrup or eat without syrup. I actually love the sugar free version of Vermont syrup best. Tastes just like the real thing without the extra sugar.

Notes

Substitutions

The post Perfectly Perfected Chocolate Pancakes appeared first on Kids with Food Allergies.

Avg. rating 5 from 7 votes.

Recipe Information

Ingredients

Directions

In a medium bowl combine milk, lemon juice, canola oil, maple syrup, pumpkin and vanilla extract and mix well. Set aside. In a separate bowl, whisk together flours, soda, salt, cinnamon, ginger, nutmeg and baking powder until well combined. Add wet ingredients to dry ingredients and mix until just combined. Let batter rest for 5 minutes.

Grease griddle or pan with fat of choice (I use canola oil) and preheat for 5 minutes or until hot. Spoon batter onto griddle or pan and cook until edges are set and bubbles begin to appear (1 or 2 minutes), flip and cook an additional 45 seconds or until done. These are wonderful plain, served with maple syrup or also apple butter.

Notes

Substitutions

The post Pumpkin Pancakes appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

In a large bowl, mix together all ingredients (except the oil).

Cover and set aside for at least 20 minutes. Matzah meal is super absorbent, and you need to give it time to soak up the liquids!

Adjust thickness of the batter as needed by adding water 1 tablespoon at a time; it should be thin enough to “drop” off of a spoon.

Lightly grease a non-stick pan or griddle with some oil. (NOTE: you really DO need to use a non-stick pan or griddle!)

Pour 1 tablespoon batter into the pan. Cook until golden brown, flip, and cook on the other side.

Notes

Substitutions

The post Passover Pancakes Egg and Milk-Free appeared first on Kids with Food Allergies.