Food Allergy Recipes for Kids

I have severe allergies that can be treated with allergy immunizations and medications. Unfortunately, food allergies are not a luxury. I know quite a few people, especially kids, who are allergic to certain ingredients in the food, and who just smell it are affected I certainly agree with kids and parents, and with all allergic people in general. I collected some recipes.

CrunchyGranola-bars (turns 30) – It was a weekend.

Use a few of these bars for a yogurt parfait or cut up the whole dough for a delicious granola breakfast. Try adding one cup to the quick bread mix! The trick to granola-bars”>granola bars staying together is to leave the bars untouched until they are completely cooled. A friend of mine whose kids love granola he suggests leaving the bars covered on the counter overnight to make it easier to cut.

* 1/2 cup
* 1/3 cup (700 grams) of sugar or honey
* 1 tablespoon light corn syrup or maple syrup
* 4 cups (CD P.) oat or buckwheat flakes
* 1/2 cup (75 P.) raisins (or your favorite dried fruit
* 1/3 (40 P.) chopped walnuts (optional)

1. Lightly coat an 8-inch square cake with baking powder.
2. 2. Place the butter, sugar, and syrup in a pan and cook over low heat, stirring until the mixture is well combined.
3. Remove the pan from the heat and stir in the oats until they are tossed. Add fruit and nuts; mix well.
4. Turn into the pan and press down firmly.
5. Bake in a 350 degree f oven for 30 minutes. Let cool for 30 minutes and place in the refrigerator. When they have completely cooled, cut them into bars with a knife.

* 1 1/2 cups (75 P.) instant mashed potatoes
* 1 cup of milk
* 1/4 cup butter melted
* 2 teaspoons Italian sauce
* 1 teaspoon of garlic salt
* 1/4 cup (40 grams) Parmesan
* 1/2 teaspoon sugar, optional
* Optional seasoning and toppings

1. Food processor rice milk or water and margarine. Omit the Parmesan.

Sugar Variation: Omit the sugar.

Buttermilk Pancakes (serves 10) – Wheat Free

When I looked at the kids’ favorite foods, it was a very high ranking. Enjoy these traditional buttermilk pancakes for breakfast with your friends and watch a few cartoons.

* 2 eggs
* 2 bowls (100 grams) of rice sprinkled
* 2 tablespoons of sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon of salt
* 2 cups of butter
* 1/4 cup (60 grams) of butter
* 2 teaspoons of vanilla

1. Beat the eggs in a mixer on medium speed until frothy. add to the other things. Whisk until smooth, about 1 minute.
2. Pour the desired amount of batter into a hot frying pan. When the bubbles are browned and slightly golden on the bottom, place on top with a wide spatula. Cook until golden on the bottom, and transfer to a plate. Stack until all is used up. These make great pancake shapes like hearts and letters.

Serve with Mrs. Butterworth’s or Log Cabin syrups, which are gluten-free.

Variation: While it’s simmering in the hot pot, drop the maximum amount of blueberries onto the pancake, cook, flip, and serve.

Dairy-Free Variation: Replace 2 cups of butter with 1 cup of soy yogurt, 1 cup of rice milk, and 2 tablespoons Chocolate Cake (serves 12) Wheat Free

This moist cake is chocolaty. This is one of my personal favorites. I have never met anyone who would say they are wheat free.

* 1/2 cup of water
* 1 cup (175 P.) semisweet chocolate chips
* 1 cup (250 P.*) of butter
* 1 1/2 cups (100 grams) of sugar
* V oUa, separated;
* 1 teaspoon of vanilla extract
* 1/3 cup (40 grams) of cocoa powder
* 2 bowls (100 grams) of rice sprinkled
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 cup of butter (or milk)

1. In a small saucepan, bring water and chips to a boil. Remove from heat and continue stirring until you have a smooth syrup.
2. In a mixer cream butter and sugar. Add the egg yolks and mix. Pour in chocolate syrup and vanilla; mix until smooth.
Add cocoa, rice flour, baking soda, and baking powder. It’s in high school. Slowly pour in the butter while mixing. Mix until smooth, scraping down the sides.
4. In a mixing bowl, add egg whites and whip until you have firm peaks. By hand, slowly incorporate the chocolate mixture into the egg whites.
5. Put the batter into 2 greased cake pans covered with plastic wrap. Bake in a 350 degree F oven for 30 minutes, or until medium firm. Remove and cool for 30 minutes before inverting onto a cooling rack and remove the paper. Refrigerate again until the cake is at room temperature. Front frosting as desired.

Dairy-Free Variation: Use canola oil or margarine instead of butter. Use butter or water substitute instead of butter. Use Nestle cocoa powder and Ener-G chocolate chips.

Free Eggs: Drops eggs. Simply cream into 1 cup (100 grams) of applesauce or 1/2 cup of oil mixed with sugar/butter. Skip step 4.

Sugar Variation: Replace sugar with Low Sugar.

SOURCE: www.parenting.com

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