What is aquafaba? It’s the liquid from a can of garbanzo beans (chickpeas). It can also be used in various recipes in place of egg whites or whole eggs. So, next time you drain a can of chickpeas, save and freeze that magic liquid.

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Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Line a 10 x 15 inch cookie sheet with parchment paper.

In a medium saucepan combine the margarine, sugar, water and salt.

Over medium heat, stir the mixture constantly until it reaches 300°F. Use a candy thermometer for this.

Once the temperature reaches 300°F, add the vanilla extract and pour onto prepared cookie sheet.

Spread the mixture evenly until the desired thickness has been achieved and let it cool.

Mix the chocolate chips and shortening in a microwave safe bowl and heat until smooth. About 30 seconds.

Pour over the toffee and spread evenly.

Optional Candied Hemp Heart Topping:

In a small saucepan, mix the sugar and water over medium heat until it is a nice golden brown – about 5 minutes.

Add the hemp hearts and stir for another 2-4 minutes.

Pour onto a parchment lined cookie sheet or plate and sprinkle with salt.

Let cool about 10 minutes and then pour over the chocolate covered toffee as it starts to cool.

When everything is cooled, break into pieces to serve.

Notes

Substitutions

The post Vegan Toffee with Candied Hemp Hearts appeared first on Kids with Food Allergies.

Avg. rating 5 from 8 votes.

Recipe Information

Ingredients

Directions

Combine all ingredients in a small sauce pot with tall sides.

Slowly bring to a boil over medium heat stirring constantly.

Continue to boil over medium-low heat for 12 minutes stirring frequently.

Remove from heat and stir in vanilla.

Pour into glass jar or other heatproof container. Immediately wash the pot.

Cool slightly before using. Refrigerate unused portion for up to 5 days. Rewarm gently before using.

Notes

Substitutions

The post French Vanilla Dairy-Free Caramel Sauce appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Line a baking sheet with parchment paper.

Put one marshmallow on each stick and then spread chocolate on each marshmallow. I have trouble dunking things in chocolate and getting them to look okay, so I used a table knife and simply spread the chocolate on the marshmallow.

Dunk each chocolate-coated marshmallow in the crushed cookies. A small dot of chocolate on the parchment works nicely to keep the marshmallows upright.

Refrigerate for 30 minutes to help the chocolate set up nice and firm but serve at room temperature, if you can wait that long.

Notes

Substitutions

The post S’More Sticks appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Oil an 8×8″ pan generously.

In a large saucepan, melt the honey or golden syrup.

Add water and sugar evenly to the pot and slowly bring to a boil. Do not stir!

Boil very gently for 5-7 minutes or until the toffee hardens when a small amount is dropped into water.

If using a candy thermometer it should be approx 300F.

Remove from heat and sprinkle over the baking soda.

Warning: This will bubble up a lot. Please use a large saucepan!

Stir quickly and thoroughly. Take care not to over stir or you’ll pop all the bubbles.

Quickly pour into the oiled pan and leave to set.

Once set, turn out and break into pieces.

Or leave until beginning to set, then mark into squares with a lightly oiled knife making it easier to cut into squares once set.

Store honeycomb in an air-tight container for a couple of days. Any longer and the honeycomb absorbs too much moisture losing its crunch.

Notes

Substitutions

The post Toffee Honeycomb appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Prepare a place to pour your sugar syrup. This can be a nonstick silicone pan liner, like a Silpat or other brand silicon pan liner, candy-grade molds (do not use chocolate molds or ice trays as they cannot handle the heat), parchment paper, or non-stick foil. The nonstick foil is currently only available from Reynolds. It is coated with silicone so it does not have the allergy concern that an oil would bring. It has the advantages that it is easy to find and you can shape it however you like.

Put both ingredients into a pot on medium heat. Stir as you heat. Wait several minutes to heat through. When you have a thick mass that reminds you of grits, pour out into molds.

The sugar will stay white but will cool into a hard mass.

Notes

Substitutions

The post White Sugar Shapes appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Prepare a place to pour your honeycomb. It will need to be a flat, rimmed surface lined with something non stick. I use a rimmed baking sheet with a piece of nonstick foil covering the whole bottom. You could also use parchment paper.

Put water and sugar in a pot on medium heat. Put lid on top. Wait until you hear simmering, then lift lid gently. If you see only clear bubbling liquid, keep the lid off. Otherwise re-lid, wait a minute, and check again.

Here’s the hard part: do not stir or agitate at all. Do not even touch the pan unless necessary. If you have a candy/frying thermometer, attach thermometer. This step (adding the thermometer) is optional.

Be patient. Cook to 300-310 °F (hard crack stage). If you do not have a thermometer, wait until you see sugar start to turn golden. When the edges of the pan are brown, take it off the heat.

Take the pot off the heat and take it to your work area. Put the baking soda into the pot and stir. It will boil up violently. You need to stir enough to distribute the baking soda but slowly enough so you don’t go over the top of your pan. Pour the mixture onto your pan and allow to cool completely.

Notes

Substitutions

The post Hokey Pokey or Honeycomb appeared first on Kids with Food Allergies.

Avg. rating 5 from 3 votes.

Recipe Information

Ingredients

Directions

Prepare a place to pour your sugar syrup. This can be a nonstick silicone pan liner, like a Silpat or other brand silicone pan liner, parchment paper, or nonstick foil. The nonstick foil is currently only available from Reynolds. It is coated with silicone so it does not have the allergy concern that an oil would bring. You can use hard candy-grade molds but those must be sprayed with oil so the sugar does not stick. Do not use plastic chocolate molds or ice trays as they cannot handle the heat. Silicone baking pans or molds can be used. Be sure to place these on a heat proof surface.

Put both ingredients into a pot on medium heat. Put lid on top. Wait until you hear simmering and lift lid gently. If you see only clear bubbling liquid, keep the lid off. Otherwise re-lid, wait a minute, and check again.

Here’s the hard part: do not stir or agitate at all. Do not even touch the pan unless necessary. Agitation will help create sugar crystals and give a sandy/gritty texture to the candy. For kids who are no-foods this might be a good thing as it is a different texture.

If you have a candy/frying thermometer, attach thermometer. This step is optional.

Be patient. Cook to 300-310 °F (hard crack stage). If you do not have a thermometer, wait until you see sugar start to turn golden. When the edges of the pan are brown, take it off the heat.

Pour sugar syrup into your molds being careful because it is very hot.

Notes

Substitutions

The post Just Sugar Syrup appeared first on Kids with Food Allergies.

Avg. rating 4 from 3 votes.

Recipe Information

Ingredients

Directions

The drinking straws with the bendy top make realistic worm ridges. If using them, extend the straws to the full length.

Gather drinking straws and place in a tall container. I used a large cup, but an empty quart or half-gallon juice carton would work well too.

Empty flavored and plain gelatin into a large bowl. Add boiling water. Stir several minutes, until fully dissolved. Let cool slightly (approx 15-20 minutes).

Add a few drops of green food coloring to the coconut milk to make it light green. Add coconut milk mixture to cooled gelatin mixture.

Fill drinking straws and container. Let cool in refrigerator for at least 8 hours.

Working with one straw at a time, squeeze from the top and move your fingers down the length of the straw to push the worm onto a plate.

Keep refrigerated until ready to serve.

Notes

Substitutions

The post Jell Worms appeared first on Kids with Food Allergies.

Avg. rating 5 from 23 votes.

Recipe Information

Ingredients

Directions

Using a stand mixer or by hand, combine margarine, sunflower seed butter and powdered sugar. If the mixture is too sticky to handle, mix in one spoonful of powdered sugar at a time until the consistency is a bit firmer and doesn’t make a mess all over your hands.

Divide dough into small balls. Refrigerate (or freeze) for a while so that they aren’t so sticky.

Place chocolate chips in a microwave-safe cup. Microwave in 30-second intervals, stirring every 30 seconds until smooth.

Dip balls partially into melted chocolate and place on waxed paper. Chill until firm.

For an Easter version of Mock Buckeyes, divide the dough balls into small egg-shapes. After dipping each candy into the chocolate and chilling, wrap in colored foil.

Makes about 30 candies.

Notes

Substitutions

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