Recipes
These recipes and many others can be found in The Food Allergy News Cookbook, which also contains tips for shopping, substituting foods, cooking, and a glossary of ingredient terms.
The recipes are carefully tested and labeled for easy identification of allergens. Ingredients can be found in your supermarket.
For more delicious recipes, become a member of FAAN and access the Recipe Library on our Members Only page.
Key to Symbols:
M, Milk-free; E, Egg-free; W, Wheat-free; P, Peanut-free; S, Soy-free; N, Nut-free
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Featured Recipe
Mini Sweet Cakes
M, E, P, N
1 cup boiling water
1 cup dates, pitted, finely chopped
1 tsp. baking soda
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, mixed together
1 cup sugar
1 T. milk-free margarine, melted
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. vanilla
Preheat oven to 350º. Line muffin tins with paper liners. Set aside. In large bowl, stir together boiling water, dates, and baking soda. Mix well. Set aside. In small bowl, combine water, oil, and baking powder mixture; sugar; and margarine. Stir into date mixture. Set aside. In separate bowl, combine flour and baking powder. Stir into date mixture. Mix in vanilla extract. Pour batter into muffin tins. Bake 25 minutes, or until toothpick inserted comes out clean. Move muffin tins to wire rack and allow to cool completely before removing cakes.
Suggestion: The Easy Caramel Sauce recipe that follows makes a tasty frosting.
Easy Caramel Sauce
M, E, W, P, N
1 cup light brown sugar, firmly packed
1/2 cup milk-free margarine
1/4 cup rice milk
1 cup miniature marshmallows
2 cups confectioners sugar
1/2 tsp. vanilla extract
In medium saucepan, combine brown sugar, margarine, and rice milk. Stir well and bring to boil. Remove from heat. Add marshmallows and stir until melted. Transfer mixture to large bowl. Stir in confectioners sugar and vanilla extract. Beat well until smooth. Spread warm sauce on cakes.
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Favorite Recipes
Rye Pie Crust
M, E, W, P, S, N
1 cup rye flour
1/2 tsp. salt
1/3 cup shortening
3 T. cold water
Preheat the over to 450 degrees. Mix flour and salt. Using a fork, cut in shortening until mixture is the size of peas. Sprinkle with water, one T. at a time. Blend lightly with fork until all flour is moistened. Roll out on a floured board. Carefully lift pastry into pie shell. Prick pastry several times on the bottom and sides with fork. Bake for 10 to 12 minutes.
Note: Rye flour contains gluten, which should be avoided by those with celiac disease. This recipe is safe for those with wheat allergy.
Note: This recipe is good for tarts.
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Double Layer Birthday Cake
M, E, P, S, N
3 cups cake flour
1 3/4 cups sugar
1 1/4 cups water
1/2 cup shortening
3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs.
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Cocoa Frosting
M, E, W, P, N
1/2 cup milk-free margarine, softened
1/2 cup Hershey’s® unsweetened cocoa powder
2 2/3 cups unsifted confectioners sugar
1/4 cup water
1 tsp. vanilla extract
Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy.
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Hershey’s Special Dark Bark
M, E, W, P, S, N
1 (8-oz.) package of Hershey’s Unsweetened Baking Chocolate, broken into pieces
1/4 cup plus 1 tsp. shortening
1/8 tsp. vanilla extract
2 cups confectioners sugar
Grease 9x9-inch pan. Set aside. In medium bowl, microwave chocolate and shortening on high for 1 1/2 to 2 minutes, until mixture is melted and smooth when stirred. Add vanilla extract. Gradually stir in sugar. If mixture becomes too thick, knead with clean hands. Spread out in prepared pan. Cover tightly. Refrigerate until firm. Break into pieces. Store, well covered, in refrigerator.
Note: After changing the formulation on its Special Dark chocolate bar to include milk, Hershey’s developed this recipe for milk-allergic consumers.
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