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Tuesday, January 24, 2017

Allergy Free Recipes for Kids

Anyone living or having a kid knows how it is sometimes difficult to prepare a meal for them; from cutting their sandwiches in the wrong way, serving a wrong color, just getting a kid to eat something, sometimes feels like a miracle.

As if it is not hard enough to deal with getting your kids to eat, sometimes kids suffer from allergies. Kids can have allergies to a variety of foods, including gluten, eggs, fish, shellfish, peanuts, dairy, and soy. Sometimes they can be allergic to one and in some cases to a multiple allergens.


When parents have to prepare meals around allergies, they are facing a big challenge. Some cannot find appropriate ingredients, while sometimes the finished product can turn out rather bland. Allergy free food does not have to be boring or bland, but very colorful, interesting, and super delicious.
Every kid deserves a quality meal that will meet all nutrition needs, while being safe and without causing any problems. When preparing allergy free foods you must not neglect authentic taste.
What can you serve to a kid allergic to the eggs and dairy? How do you make a gluten free and dairy free bagel? What are your fast and healthy options when in a rush and cannot serve milk and cereals?

Here are some allergy free recipes:

Corn Fritters

Corn Fritters (dairy-free, egg-free, peanut-free, soy-free, gluten-free, wheat-free, tree nut-free)
The corn fritters are simply great because you can prepare them in almost no time and they are simple yet delicious breakfast option.
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 6 fritters
Ingredients:
    -    1 ¼ cup coconut milk (or almond milk)
    -    1 ½ cups corn
    -    ½ teaspoon ground cumin
    -    4 tablespoons corn flour
    -    2 tablespoons cornstarch (or potato starch)
    -    2/3 cup sorghum flour
    -    2 tablespoons sugar (or honey or maple syrup)
    -    2 teaspoons aluminum-free baking powder
    -    ¼ teaspoon salt
Directions:
    1.    In a bowl, combine the ground cumin, corn flour, cornstarch, sorghum flour, sugar, baking powder, and salt.
    2.    Stir in the coconut milk and corns until you have a thoroughly mixed batter.
    3.    Heat 2-inches oil in a skillet. Drop the batter by a rounded tablespoon and cook for3 minutes per side.
    4.    Serve after.

Pumpkin Cacao Muffins or Bread

Pumpkin cacao muffins (gluten-free, dairy-free, egg-free, soy-free, wheat-free, peanut-free)
The pumpkin muffins may be served as a delightful dessert, snack, or an aromatic breakfast bite.
Preparation time: 5 minutes
Cooking time: 30 minutes
Servings: 12 muffins
Ingredients:
    -    1 ½ cups Gluten Free flour mix
    -    ½ cup melted coconut oil (or plant based oil)
    -    1 ½ cups organic pumpkin puree
    -    1 tablespoon raw cacao powder (or carob powder)
    -    1/3 cup water (of almond milk)
    -    1 ½ cups sugar (or ¾ cup maple syrup)
    -    1 teaspoon baking soda
    -    ½ teaspoon Ceylon cinnamon
    -    1 pinch nutmeg
    -    ¼ teaspoon ground ginger
    -    1 teaspoon aluminum-free baking powder
    -    1 pinch salt
Directions:
    1.    Place all ingredients in a food blender.
    2.    Blend on high until smooth.
    3.    Heat the oven to 350F and line a 12-hole muffin tin with paper cases or grease a loaf pan.
    4.    Pour in the batter, up to 2/3 and bake in preheated oven for 25-30 minutes or until the muffins are firm to the touch.
    5.    Place the muffins onto wire rack and serve at room temperature.


More Gluten Free Recipes
Sweet and Savory Pastries Dairy and Gluten Free 




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