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Hi!

I have a lot of questions about a lot of things, lets find some answers together shall we?

 

Classic treats revisioned

Good morning Special Alert Readers!

I hope you had a fantastic Easter Weekend that had a lot of family, friends and good food.

Since the holidays are over, now is a great time to talk about family safe holiday treats and dishes.

There are many different combinations of a classic treat, dish, treat, or meal that perfectly pairs great taste and food allergy friendliness.

Every food allergy is different, so before using these substitutes, and alternatives remember to read them carefully.

Eggs:

Are you or someone you know Allergic to eggs? Eggs main purpose in baked goods is to provide structure, some nutrition, and liquid. Mainly though, they hold things together like glue. They make cakes lighter. And in cooking, they provide the liquid. This liquid can be replaced by adding 3 tablespoons of water PER EGG.

Substitutes PER ONE EGG:

1. 2 Tablespoons flour, 1/2 Tablespoon Shortening, plus 1/2 Teaspoon Baking Powder, 2 Tablespoons liquid

2.2 Tablespoons water, 1/2 Teaspoon Baking Power. ( This recipe Does well in cookies or cakes)

3. 1 Tablespoon of baking power PER egg in a cake mix

Note, you can also purchase commercial EGG substitute.

*Pro Tip: Using a mashed Banana can help keep your baked needs moist!

Cooking without eggs is a fun and creative way to make your baked goods or foods have a unique taste that everyone can enjoy!

Dairy Free:

If you have a dairy allergy, you know the pain of trying to find dairy free baked goods.Milk is used in baking as a source of liquid and flavor. Also in some cases it adds a but of nutrition to your product.In some recipes water can be used as a liquid substitute, but it adds no flavor, and may make your baked goods less fluffy when baking.

Many good substitutes for milk can also add add some flavor to your baked goods such as…

  • Soya Bean, located in the baby formula section of Grocery stores
  • Liquid Soya Milk, if a recipe calls for 1 cup milk, use 1/2 cup SOYA and 1/2 cup WATER.

If you’re using powders Soya Milk the following applies

  • 1 tablespoon Powder to 1/4 cup Water
  • 2 tablespoon Powder to 1/2 cup Water
  • 3 Tablespoons Powder to 3/4 Cup Water
  • 4 Tablespoons  Powder to 1 Cup Water

*Same rules apply for powdered or liquid Goats Milk*

Coconut Milk is a delicious substitute for Milk as well it adds an extra sweetness and some nutrients. It is my personal favorite when baking without milk.

Finally, when substituting milk whether it be for drinking or baking, it is important to remember you are neglecting the Vitamin B component. Try vitamin supplements, vegetables and fish oil to help keep you healthy!

Crunchy yummy in a cookie, bread or other foods:

When baking a great batch of cookies or a bread with a kick usually the recipe calls for some sort of nut to add that crunch. If you're like me and have a peanut or nut allergy this is a serious road block.

Great substitute that can add taste and crunch to your treats are

  • Rice Krispy cereal, it's like and crunchy
  • Dried fruit, such as raisins, cranberrys, etc. They add a unique taste and some nutrition.
  • Chocolate chips! Because it's chocolate!

*When buying Chocolate chips make sure you read the package every time for cross contamination*

Baking is a great way to learn new ways to prepare a classic favorite dish. Do you have a favorite substitute you like to use when baking? Fill us in on your delicious treats and tricks in the comments!

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