In Case You Missed It: September Food Allergy Blog Carnival

When I started this blog nearly five years ago, there weren't many of us writing about our food allergy experiences. I am now honored to be among the company of so many talented and knowledgeable bloggers. 

In case you missed the most recent Food Allergy Blog Carnival, head on over to the site of our September host, Grateful Foodie, and read up on what's happening in the food allergy world. Everything from recipes to the latest information on Auvi-Q to dating with food allergies can be found among the many and varied articles. 

Great work y'all!

Don't Miss the July Food Allergy Blog Carnival

Dairy and Egg Free Cake!

Be sure to check out this month's Food Allergy Blog Carnival. It's filled with articles, recipes and reviews. Our host even created a Pinterest board filled with the carnival submissions. Great fun!

Best I.M. Healthy Soynut Butter Chocolate Chip Cookies Ever

Recipe for Soynut Butter Cookies

I used to make soynut butter cookies for my peanut allergic child. He liked them, but this peanut butter lovin' mama wasn't a big fan. When I saw that I.M. Healthy is offering a percentage of their sales to Food Allergy Initiative to celebrate food allergy Awareness Week May 13-19, I knew that I had to try again with these cookies.

I did some recipe searching and some tweaking and I'll tell you, I can't stop eating these cookies.

Seriously, someone needs to stop me!

So if you want a peanut butter chocolate chip cookie that is free of peanuts, milk and eggs that everyone will love, look no further. Buy up some extra jars of IM Healthy soynut butter during food allergy awareness week and get baking. By the way, these freeze well too...and they taste fantastic frozen...

Here's exactly what I did to make the Best Soynut Butter Chocolate Chip Cookies

Ingredients:

• 1 stick Fleischmann's Unsalted margarine (only unsalted stick is dairy free)
• 1/3 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup IM Healthy soynut butter
• 1 teaspoon vanilla extract
• 1/2 tablespoon canola oil ,  1 teaspoon baking powder mixed together until bubbly (this is the substitute for one egg)
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup dairy-free semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar and brown sugar until smooth. Stir in the soynut butter, vanilla and water, oil baking powder mixture until well blended. Add the flour, baking soda and salt. Stir until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 8-10 minutes until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Let me know how much you loved these!

Food Allergy Blog Carnival for March 2012

Welcome to the latest edition of the Food Allergy Blog Carnival! 

This carnival starts out with a humorous look at parenting a child with food allergies. Check out one mom's hilarious rendition of  Hello Muddah- Food Allergy Version (yup, she's a singer too!). You may also want to take a look at a few of her other blog posts like, A Prayer to St. Patrick and Why Cupcakes Trump Children.

The Food Allergy Living Team brings us two posts, Helping Families Manage Food Allergies at School and Taking a Leap to Try New Foods.

  
Safety un-Limited shares, "Anaphylaxis: What it is and What to do About it".

Stacy Molter offers her recipe for Food Allergy Friendly Chocolate Banana Parfait with Sugar Cookie Crumble. Yum!

Food Allergy Buzz wonders Does Heat Kill Allergens? 

Suzanne Cullens brings us Ten Things You Might Not Know Have Peanuts.

That wraps up this edition. Thanks for visiting and have a great day!

 

 

Baked Milk and Egg Recipes for Dairy and Egg Allergic

Bake with Dry Milk

So is anyone working on allergy-friendly recipes that introduce baked milk and baked egg for those with dairy and egg allergies? 


This Twitter feed from Dr. Browdash at the 2012 Western Society of Allergy, Asthma and Immunology (WSAAI) meeting says, "70% of children who are allergic to egg or milk can tolerate extensively heated forms of the protein (e.g. cookies, cake).


We've gotten the go-ahead from the allergist, but I'm getting a little bored with my chocolate cake recipe into which I add one egg now. The guidelines are: bake for a minimum of 30 minutes at a temperature of at least 350 degrees. This means no cookies or cupcakes (not in the oven long enough), my favorite granola bar recipe is out for the same reason too. Cake seems to work well as I can substitute the additional eggs called for in the recipe. I'm not doing well with the baked milk at all, although we've had some success with commercially available breads like Pepperidge Farm Cinnamon Swirl, although I would prefer to make from scratch so I can control, and then increase the amount of dairy protein as tolerance increases.


This is an untapped area. Anyone else exploring this? I'd love some suggestions!

Love a Free Food Allergy E-Cookbook!

Enjoy Life has a new cookbook- and it's free. Download it or print it out here.

Don't forget to print out their coupons on the homepage before you head out to the grocery store. I always keep one in my wallet for their dairy-free mini-chocolate chips. It takes a bit of the sting out when I see Nestle or Hershey chips on sale. I feel like I'm getting a sale too!

Food Allergy Numbers May be Higher Than Previously Estimated

A recent study published in Pediatrics, puts the number of children with food allergy at six million- double the number the CDC (Centers for Disease Control) has been reporting.

With a sample size of over 38,000, eight percent indicated a food allergy. Of those, over 38% reported a history of severe reactions and 30% report multiple food allergies. Peanut, milk and shellfish were the most common allergens reported for this group under the age of 18.

Heredity and environment continue to be viewed as the main causes of food allergy, but researchers still don't understand the connection.

In the meantime, those of us who have children with food allergies must continue to be vigilant. See an allergist who understands food allergy and  keep kids safe by making sure they don't eat the foods they are allergic too.

Check out some of my recipes to find some delicious and safe allergy friendly foods.

Food Allergy E-Show Features Cybele Pascal

Check out a new e-show (that means a show that can be watched on your computer) by Cybele Pascal.

As the mother of a food allergic family and an author of two allergy-friendly recipe books, Cybele brings her knowledge to the world wide web.  Each month, The Eat Freely Show will feature recipes, as well as demonstrations and tips for those dealing with food allergies. The first episode is available now and offers a recipe for allergy-friendly pancakes.

Our family has enjoyed recipes from both of Cybele's cookbooks. Tune in each month for more great ideas in living with food allergy.

Food Allergy Cookbook

I love cookbooks. I really love cookbooks with fabulous pictures. I really, really love a cookbook with fabulous pictures that is free. Even better, this free fabulous cookbook is filled with healthy, allergy friendly recipes.

It's a blue ribbon winner.

We have Alisha Fleming at One Frugal Foodie and Go Dairy Free to thank. She whipped this book together in two weeks after putting out a call for recipe submissions. An amazing accomplishment...

So, what are you waiting for? Check it out, download it and start creating your fabulous dishes.

Friday Fare: Granola Bars

We love these granola bars. As soon as the batch runs out, I make another. They're super easy to make and, believe me, after you eat these, you'll never go back to packaged granola bars filled with preservatives, chemicals, and lots of allergens again. Give them a try this week-end.

Granola Bars
free of dairy, eggs, soy, peanuts, tree nuts




Ingredients:

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour (I use ¾ regular flour and ¼ whole wheat flour)
3/4 cup raisins, marshmallows, mini chocolate chips, or any other add-ins you prefer (check labels for allergens)
3/4 teaspoon salt
1/2 cup honey
1 1/2 tablespoon warm water, 1 1/2 tablespoon canola oil, 1 teaspoon baking powder mixed until bubbly (this is the substitute for one egg)
1/4 cup vegetable oil
1/4 cup applesauce
2 teaspoons vanilla extract

How to Prepare:

Preheat the oven to 350 degrees.
Grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt.
Make a well in the center, and pour in the honey, water/oil/baking powder mixture, oil and vanilla. Mix well.
Spread the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges.
Cool for 5 minutes, then cut into bars while still warm.
Enjoy!

You Can Make Dairy Free Pudding

I've tried it, so don't bother...you cannot substitute a non-dairy milk for the milk called for on the box of Jell-O® pudding. It doesn't "set".

But here's a recipe to try using Silk Soymilk, a staple in our house.

Sure, it's not as easy as mixing up some pudding using the powder from the box, but those of us who cook allergy-friendly foods are used to that, right? Happy cooking!

Food Allergy TV Show

A TV Show called "You Won't Even Miss It" is cooking up some great recipes for those with food allergies.

You can check out their episodes online by clicking the link above and then clicking on "TV Show". Learn how to make allergy friendly dishes such as Mango Creamsicle Smoothies and Asian Chicken Salad.

My mouth is watering...

What do you think?