Recipes
You can find more recipes in the Food Allergy News  Holiday Cookbook. Stuffed with more than 150 tempting recipes, the Food Allergy News Holiday Cookbook features mouth-watering recipes for safe celebrations throughout the year, including Super Bowl Sunday, Valentine’s Day, Father’s Day, and more!
You can order a copy of this and many other allergy-free cookbooks from our online store or by calling our office at (800) 929-4040.
The recipes are carefully tested, and ingredients can be found in your supermarket.
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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“I have just received your cookbook and am absolutely thrilled with it. It is so nice to have so many recipes I can use all in one place.”
~ Kim, FAAN member
“I have a two-year-old who has never had a birthday cake he can eat. I know it may sound silly, but I started to cry when I saw your cake recipes. I love to bake and have looked and looked for a recipe that is safe for him. I was so happy to know that I would now be able to make him his own cake that he can enjoy.”
~ Susannah, FAAN member
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Try these summer snacks!. See more recipes for meals and more treats.
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Make-Your-Own Granola Bites
M, E, W, P, N
3/4 cup light brown sugar, firmly packed
1/2 cup milk-free margarine
2 cups quick oats
1 tsp. baking powder
Preheat oven to 350°. Grease 8-inch pan; set aside. In medium saucepan, over medium-low heat, combine brown sugar and margarine, stirring until margarine is melted. Remove from heat and stir in oats and baking powder. Stir until well mixed. Spread mixture evenly in prepared pan, pressing down with back of spoon. Bake 18 minutes, or until golden. The center will be soft. Cool on a wire rack. Cut into bite-size squares.
Note: If you wish, stir in raisins or other dried fruit along with the oats.
Strawberry-Orange Fruit Sorbet
M, E, W, P, S, N
1 lb. (3 cups) strawberries
1 1/2 cups orange juice, divided
1/2 cup lemon juice, divided
2 cups sugar, divided
Wash strawberries, remove tops, and cut in half. Place half the strawberries, 3/4 cup orange juice, 1/4 cup lemon juice, and 1 cup sugar in blender; blend at high speed until smooth. Pour mixture into 9x9-inch pan. Set aside. Repeat with remaining ingredients. Cover pan with aluminum foil or plastic wrap and place in freezer until partially frozen, about 4 hours. Spoon mixture into large bowl and, using hand mixer at medium speed, blend until smooth but still frozen. Return mixture to pan. Cover and freeze until firm. To serve, let mixture stand at room temperature 10 minutes for easy scooping. Store in freezer.
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More recipes are available for allergen-free treats. |
