Just because your child is one of the millions with food sensitivities or allergies, doesn't mean they can't indulge. Check out these amazing recipes from ice cream to cookies!
Celebrity nutritionist and New York Times best-selling author of The Beauty Detox Foods, Kimberly Snyder shares two delicious, dairy-free ice cream recipes for the ultimate summer treat!
Banana Fro Yo
Peel a banana. Slice it up. Freeze it. Easy as that! Put the frozen banana in the food processor or Vitamix and let it run until it fluffs up and looks creamy. Scoop it into a bowl and enjoy! You can add in vanilla extract, cacao, fresh mint, frozen strawberries, or anything else you’d like to create your favorite flavor of ice cream.
Creamy Coconut Milk Ice Cream
13 oz. of full-fat coconut milk, refrigerated
1-2 frozen bananas (Suggestion: peel and cut them into pieces—at least in half—before freezing them)
½ tsp vanilla extract
Extra sweetener (stevia, xylitol, or coconut nectar), if desired
Add flavorings to taste, like cacao powder or nibs, nuts, berries, more coconut, extracts, etc.
You can add a pinch of high-quality sea salt to bring out the sweet flavor, though it’s not necessary
Mix the coconut milk, bananas, sweetener, vanilla, and fruit or extracts in the blender. Do a taste test to see if you need to add anything before you put it in the freezer or ice cream maker.
Chill the mixture in the refrigerator and then run it through your ice cream maker, if you have one.* At the end, you can mix in the dry ingredients (cacao nibs, nuts, etc). Put the ice cream in an airtight container and store it in the freezer.
*If you don’t have an ice cream maker, you can still whip this up, although the texture won’t be exactly the same and you'll have to do a little more leg work. Pour your mixture into a freezer-safe container and then whisk it every 30 to 60 minutes so it doesn’t turn into a frozen block, until it’s ready (about three hours).
Leslie Hammond, author of The Kid Friendly Food Allergy Cookbook, suffered from food allergies as a child and is now the mother of allergic children herself. Having developed over 100 recipes that will appeal to a kid's tastes, she's making sure they and others don't miss out.
Crunchy Granola Bars
* 1/2 cup (125 grams) butter
* 1/3 cup (70 grams) sugar or honey
* 1 tablespoon light corn syrup or maple syrup
* 4 cups (400 grams) oats or buckwheat flakes
* 1/2 cup (75 grams) raisins (or favorite dried fruit)
* 1/3 (40 grams) chopped nuts (optional)
1. Lightly coat 8-inch square cake pan with cooking spray.
2. Place the butter, sugar, and syrup in a pan and cook over low heat, stirring until the mixture is well combined.
3. Remove the pan from heat and stir in the oats until coated. Add the fruit and nuts; mix well.
4. Turn into pan and press down firmly.
5. Bake in a 350 degree F oven for 30 minutes. Cool for 30 minutes and then place in refrigerator. When completely cool, cut with a knife into bars.
Dairy-Free Variation: Use margarine.
Low-Sugar Variation: Omit all sugars, use 1/3 cup sugar-free maple syrup.
Nut-Free Variation: Omit nuts.
DAIRY, EGG & NUT FREE
Kelly Rudnicki, author of the The Food Allergy Mama's Easy, Fast Family Meals, The Food Allergy Mama’s Baking Book, and Vegan Baking Classics offers up this scrumptious cookie recipe that can easily be made gluten-free with your favorite gluten-free all-purpose flour blend.
Sugar & Spice Cookies
Makes 2 dozen cookies
1 ½ sticks dairy free margarine
½ cup granulated sugar
½ cup brown sugar, packed
¼ cup unsweetened applesauce
¼ cup organic honey
2 ¾ cups unbleached all-purpose flour or gluten-free flour blend
2-½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1/3 cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In a mixer fitted with the paddle attachment combine the dairy free margarine, granulated sugar and brown sugar until light and fluffy. Add the applesauce and honey, and mix well.
In a medium bowl, combine the flour baking soda, ground cinnamon, ground ginger, ground nutmeg and salt with a wire whisk. Add to the dairy free margarine mixture and mix well.
In a small bowl combine the brown sugar, granulated sugar and ground cinnamon. Roll cookie dough into 1-inch balls. Roll the cookie balls in the brown sugar mixture and place on parchment paper.
Bake 12-15 minutes, until the cookies are lightly golden brown on top. Cool completely on baking sheets.