But Kelly Rudnicki, a Wilmette mother of 5, has some suggestions. Calling herself, the "Food Allergy Mama" www.foodallergymama.com,Kelly has written two cook books "The Food Allergy Mama's Baking Book" and "Vegan Baking Classics."
More than 3 million American children live with food allergies. One of Kelly's children is among them. "All kids should enjoy the treats of childhood," says Kelly. So with her children by her side, Kelly creates and cooks up delicious treats, all free of dairy, eggs, peanuts, tree nuts, peas, and legumes. She shares her recipes in her cookbooks and her blog www.foodallergymama.com that attracts more than 22,000 visitors a month.
Allergy Mama's Baking Book contains recipes that are completely nut, egg, and dairy-free. Vegan Baking Classics contains recipes that are free of animal products. Recipes in both can stand up to their original versions, Kelly says. "Children with food allergies no longer have to be excluded while their friends eat scrumptious baked goods."
Allergen-free recipes include: Farmer's Market Cherry Cake, Zucchini Bread, Chocolate-Chip Pancakes, French Puff Muffins Cranberry-Orange Scones and Italian Focaccia Bread. Kelly's vegan baking recipes include: Cinnamon-Raisin Bread Blueberry Pancakes Chocolate-Chip Cookies Red Velvet Cake Classic Yellow Cupcakes Apple Crisp and Carrot Cake.
If you're baking for a child with allergies, or want to bring safe treats to a class or sporting event, Kelly has these tips:
- Use dairy free shortening and margarine in place of butter
- Applesauce and water are miracle replacements for eggs.
- Use other nut butters such as sunflower butter, soy nut butter in place of peanut butter
- Use dairy free chocolate chips such as Divvies www.divvies.com or Enjoy Life www.enjoylifefoods.com.They work beautifully and are made in a dedicated facility.
- Don't go cheap with your vanilla; it makes the world of difference in your baking. Kelly recommends Nielsen-Massey vanilla, made by a locally-based vanilla extract company www.nielsenmassey.com
- Finally, always check and double check ingredients on labels. They can change at any time.
MEET KELLY
The Chicago chapter of the Food Allergy & Anaphylaxis Network (FAAN) will hold its annual 3-mile walk in Lincoln Park on Sunday, October 17. Kelly will be there signing copies of her books and meeting her fans starting at 11 am.
Chicago FAAN Walk
Sunday, October 17
Check-in at 11 a.m.
Walk begins at noon
Lincoln Park
1700 N. Cannon Drive
Distance: 3 miles
Restrictions: No pets, glass bottles, bikes, roller skates, or skate boards. Baby strollers and wagons are welcomed.
Dairy, Egg and Nut Free and Vegan Recipes from The Food-Allergy Mama
Everyone loves chocolate chip cookies, and for kids' parties, it can't be beat, Kelly says. "Both and grownups alike love these cookies, and they're always a hit at every class party, end of season get-togethers, and even for a sweet snack," Kelly adds. "The best part is you can eat the egg-free dough... perfect for little helpers in the kitchen."
CLASSIC CHOCOLATE CHIP COOKIE (VEGAN)
Dairy, Egg and Nut Free
- 2/3 c. dairy free shortening
- 1/2 c. brown sugar
- 1/2 c. granulated sugar
- 1/4 c. unsweetened applesauce
- 1 tsp. good quality vanilla extract
- 1 3/4 c. unbleached all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. dairy, egg and nut free chocolate chips (I like Divvies or Enjoy Life Chips)
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine shortening, sugars, vanilla and applesauce until thoroughly combined. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add dry mixture to shortening mixture and combine thoroughly. Stir in chocolate chips with a rubber spatula
Use a cookie scooper to divide dough evenly onto prepared sheets. Bake approximately 14 minutes, or until lightly browned. Cool on cookie sheets.
OATMEAL-FUDGE BARS
DAIRY, EGG AND NUT FREE
OATMEAL LAYER
- 1/2 c. dairy free shortening
- 1 c. brown sugar, firmly packed
- 1/4 c. unsweetened applesauce
- 1 tsp. vanilla
- 1 c. unbleached all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 c. old fashioned or quick cooking oats (I prefer old fashioned but use whatever you have)
FUDGE LAYER
- 1/2 c. unbleached all purpose flour
- 1/4 c. granulated sugar
- 1 1/2 dairy free chocolate chips (Enjoy Life or Divvies)
- 4 T. dairy free margarine (Kelly uses Fleischman's)
- 1 T. water
Preheat oven to 350 degrees and spray an 8 inch glass Pyrex baking dish with dairy free baking spray. Set aside.
In the bowl of a mixer fitted with the paddle attachment (or use a medium bowl with a wooden spoon) combine the shortening and sugar until light and fluffy. Add applesauce and vanilla and thoroughly combine. In a small separate bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and stir well. Stir in oats. Reserve 1 cup of oatmeal mixture for topping. Spread the rest into the prepared glass dish using the back of a spoon or your fingers. Set aside.
Make Fudge Layer: In a microwave safe bowl combine the chocolate chips and dairy free margarine. Heat in the microwave 20 seconds at a time until the chips are just melted. Add 1 T. water and stir with a rubber spatula until combined. In a small bowl combine the 1/2 c. flour and 1/4 c. sugar with a wire whisk. Add the chocolate mixture to the flour mixture and stir until combined. Spread the fudge layer over the oatmeal layer. Sprinkle top with the reserved oatmeal mixture and spread with the back of a spoon or your fingers. Bake 20-25 minutes or until lightly browned. Cool completely before cutting into squares.
OATMEAL-RASPBERRY BARS
DAIRY, EGG AND NUT FREE
- 1/2 c. dairy-free margarine, room temperature
- 1 c. light brown sugar
- 1 1/2 c. unbleached all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 c. quick cooking oats
- 1/4 c. water
- 1 1/2 c. raspberry or strawberry jam
- 1 tsp. lemon juice
- 1/2 tsp. grated lemon zest
Preheat oven to 350 degrees and spray a 13 x 9 glass Pyrex baking dish with dairy free baking spray.
In the bowl of a mixer fitted with the paddle attachment cream the margarine and sugar until light and fluffy. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to the margarine mixture and combine until mixture is crumbly, scraping down sides as needed. Add the oats and water; mix with a rubber spatula until just combined.
Combine the fruit jam with lemon juice and zest in a small bowl; set aside.
Spread half of oatmeal mixture into prepared baking pan. Spread the jam mixture on top of base. Add the remainder of the oats mixture and sprinkle evenly over jam mixture. Bake for 25-30 minutes or until set. Cool completely and cut into bars.
- 3/4 cup dairy-free shortening
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine shortening, sugar, applesauce, and vanilla. In a separate medium bowl, combine flour, baking powder, and salt with a wire whisk. Add to shortening mixture, and mix on low until combined. Chill dough in refrigerator for 1 hour or more.
Preheat oven to 400ºF, and line 2 baking sheets with parchment paper. Set aside. Roll dough to a 1/4-inch thickness on floured board. Dip cookie cutters in flour, cut out desired shapes, and place on baking sheets. Bake 8 to 10 minutes, or until very light golden. Cool completely on baking sheets.
RUSSIAN TEACAKES
DAIRY, EGG AND NUT FREE
- 1 c. dairy free margarine
- 1/2 c. powdered sugar
- 1 1/2 tsp. vanilla
- 2 1/4 c. all purpose flour
- 1/4 tsp. salt
- 1 c. powdered sugar (for rolling)
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In the bowl of a mixer fitted with the paddle attachment combine margarine, powdered sugar and vanilla until thoroughly combined. Stir in flour and salt until dough comes together into a pliable ball.
Shape dough into one inch balls and place onto prepared baking sheets. Bake 10-12 minutes or until lightly browned. While the cookies are still warm but cool enough to handle roll in powdered sugar. Cool completely and roll in sugar again.
