Hi there! It’s Paige again dropping in to say hello and share some delicious allergen-free recipes and insights with you. If you haven’t read my posts before, I’ll give you a brief introduction of myself and you can also find my previous posts “Tips for parents of children with food allergies” and “Back to School for Littles with Food Allergies.” I work closely with individuals of all ages for nutrition counseling. I specifically focus on food allergies, vegan and vegetarian foods, food service sustainability and culinary nutrition. I work with a variety of students at my job to help them manage their food allergies, along with our team of talented chefs who help me create and implement new recipes. You can see more of what our team does by checking out @tk_bgsudining on Instagram!
Let’s get to the fun part- RECIPES! The following recipes are ones that I absolutely LOVE to use when cooking for individuals with food allergies. Although they are specific to valentine’s day, they can really be used any time of year! Shape the cookies into shamrocks, make the pizzas into Christmas trees… you get the idea. The cookies are the perfect recipe to share with classrooms of children because they don’t contain any of the top 8 allergies.
Allergen Free Sugar Cookies
Allergen Free Sugar Cookies and Frosting
- 2/3 cup Earth Balance Butter
- ¾ cup Sugar
- 1 tsp vanilla
- ½ cup applesauce
- 4 tsp Oatmilk or Rice Milk
- ¼ tsp Salt
- 1 tsp Bob’s Red Mill Xantham Gum
- 1 ½ tsp baking powder
- 2 cups gluten free flour (I prefer Bob’s Red Mill)
- Mix butter, sugar, vanilla, applesauce and milk until smooth. Add in the salt, xantham gum, baking powder and half o the gluten-free flour. Mix well.
- Add in the rest of the gluten-free flour and blend well.
- Cover and refrigerate at least 30 minutes.
- Preheat oven to 375 degrees.
- Sprinkle gluten free flour on clean surface. Roll out cookie dough and cut out shapes.
- Bake for 5-7 minutes or until golden brown. Cool and frost!
Allergen Free Frosting
- ½ cup earth balance butter, softened
- 1 ½ tsp vanilla extract
- 2 cups powdered sugar
- 2 Tbsp Oat milk or rice milk
- Food Coloring as Desired
- Using electric mixer, beat butter, vanilla and milk until smooth.
- Slowly add in powdered sugar. Add in food coloring as desired. Keep refrigerated.
Note: When looking for sprinkles be sure to double check ingredient labels because many sprinkles are manufactured in facilities that process peanuts and treenuts. You can also find a wide variety of allergen free sprinkles on Amazon! I will be creating a “favorite products” amazon list for you to check out soon.
Allergen Free Heart Shaped Pizzas
No-Rise Pizza Dough
- 1 package dry yeast (2 ¼ tsp)
- 1 cup warm water
- 2 ½ cups gluten free flour (I prefer Bob’s Red Mill)
- 2 Tbsp olive Oil
- 2 tsp sugar
- 1 tsp salt
- 2 cups tomato sauce
- 3 Tbsp Tomato paste (more if you prefer thick sauce)
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 Tbsp Dried Italian Herbs
- Pinch Salt
- Pinch Pepper
- Daiya Mozzarella Cheese (Note: some non-dairy cheeses contain coconut)
- Fresh vegetables
And anything else you desire!
- Dissolve yeast in warm water in a medium bowl and add rest of ingredients. Beat vigorously for 20 strokes and let rest for 10 minutes. Press dough into heart shaped pizzas and place onto greased 11×17 baking sheet.
- Mix sauce ingredients together and spread over heart shaped pizzas. Top with Daiya cheese and toppings of choice.
- Bake at 400 degrees for 10-15 minutes (dependent upon shape and size). Enjoy!
I hope you enjoy these recipes as much as I do! Stay safe and warm friends.
Paige Wagner, RDN, LD