Food Allergy-Free Holiday Recipes
Breakfast Recipes
Chocolate Strawberry Pancakes
Chocolate Strawberry Pancakes
M, E, P, N
Ingredients:
1 cup whole wheat
1 T sugar
1 tsp. baking soda
1/4 tsp. saltChocolate
1/2 cup non-dairy semisweet chocolate chips (check labels for nuts)
1 cup soymilk
1 T canola oil
1 tsp. vanilla extract
3 strawberries, chopped
Directions:
Combine dry ingredients and chocolate chips. In separate bowl, combine soymilk, oil, and vanilla extract. Add to dry mixture. Add strawberries; mix only until large lumps are gone. Pour 1/4 cup portions of batter onto hot, non-stick griddle or lightly oiled pan. Cook until bottom is light brown and bubbles form on surface. Flip and cook for an additional 1-2 minutes or until light brown on bottom.
Key:
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
Apricot Oat Bars
Apricot Oat Bars
M, E, P
Ingredients:
2 ½ cups dried apricots, chopped
1 T apple cider vinegar
1/2 cup oat flour
1/4 cup oat bran
1/4 cup quick oats
2 T almond meal
1/4 tsp. salt
1/4 cup brown sugar
2/3 cups soy yogurt
Directions:
Preheat oven to 375° F. Line 8x 8-inch square cake pan with parchment paper. Place apricots in small saucepan. Add water to cover, then add vinegar. Over medium heat, bring the mixture to a boil. Reduce heat to a simmer, adding more water as needed until apricots are tender and moist, about 10 minutes. In small bowl, combine oat bran, oat flour, quick oats, almond meal and salt. Set aside. Over medium-low heat, add brown sugar and soy yogurt to apricots, mixing well to coat. Stirring constantly, add dry ingredients. Mix well - dough will be sticky. Press mixture into pan and bake for 15-20 minutes, or until golden brown.
Key:
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
Potato Rice Pancakes
Potato Rice Pancakes
M, W, P, N optional E, S
Ingredients:
1-1/2 cup brown rice flour
1/2 cup potato flakes
1 T non-alum baking powder
1 tsp. sea salt (optional)
3 T vegetable oil
2 cups water (or soy milk)
2 eggs (optional)
Directions:
Combine dry ingredients. Set aside. In separate bowl, combine liquid ingredients. Add to dry ingredients, mixing well. Pour 1/4 cup portions of batter onto a hot, non-stick griddle or lightly oiled pan. Cook until bottoms are lightly browned. Flip and continue cooking additional 1-2 minutes. Serve with syrup or fruit topping.
Key:
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
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