It seems that some recipe books (that have been specifically written for people who have a food allergy), seem to offer little value for money. Its particularly annoying when they are simply rehashing regular recipes, but add the side line “get a [insert food allergy] free substitute” within the ingredients of each and every meal guide.
Still, on the Internet, there is a wealth of food allergy recipe information, allowing for some respite those of us with sweet tooth’s, but a food allergy that can sometimes restrict it.
So here is your quick three step guide to searching for food allergy free recipes online:
1) Visit many of the larger reputable cooking websites. In fact a lot of the major cooking or dieting websites, will automatically, create recipes for you that make sure that certain food items are not in your meal’s ingredients.
2) Always check the details. For example, when a recipe simply says to add butter, or oil, you have to be sure that the products you buy are nut free.
3) Make recipe finding part of your regular web-surfing time. Build up your own little recipe cards, for you to go to when you need to feed your sweet tooth!
Do You Still Need a Recipe Idea?
As a peanut allergic adult myself, (who is also a great cook!), I have not abandoned my sweet tooth for fear of what may be within biscuits or cakes. Instead, I have searched for recipes that allow me to make a great peanut-free cookies and cakes.
In fact, here is one of my favorite recipes. But be careful, at 83 calories per cookie, you could get a little bit too carried away!
Peanut Free Cookie Recipe
Serves: 4 Dozen Cookies
Nutritional Value of 1 Cookie: 3.8 g Fat; 83 Calories 84 mg Salt
- 3/4 cup Soya nut butter – Soya nut butter is a great peanut butter alternative since it contains no peanuts or tree-nuts.
- 1/2 cup vegetable shortening – Please note that you should always check for the type of vegetable oil that is used. If the vegetable oil isn’t clearly identified, avoid it, as the manufacturer may have used peanut oil.
- 1 1/4 cup firmly packed light brown sugar
- 3 tablespoons soya milk
- 1 tablespoons vanilla
- 1 egg
- 1/4 cup soy flour
- 1 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup roasted, salted soya nuts (for topping)
Preheat your oven to 375 F.
Put the soya nut butter, vegetable shortening, soya milk, brown sugar, and vanilla into a mixing bowl.
Blend the ingredients until smooth, then add the egg.
Blend the egg into the ingredients.
Now add the flour, salt and baking soda, and blend those ingredients into the mixing bowl.
Drop teaspoonfuls of the mix onto ungreased baking paper, and shape as required.
Top each cookie with a few of the salted soya nuts.
Finally, bake in the oven for 8-10 minutes until mildly brown, then allow for them to cool down completely, before eating.
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