Thanksgiving can be a scary time for food allergy kiddos
and their parents. We have been blessed in many ways with our food allergies
thus far, but especially for Thanksgiving. We have families that work really
hard to make not only this meal NUT FREE, but they also make most of the items
egg free as well. You may wonder how this is done. Well, it’s pretty simple
actually! If you search the internet you
will find many eggless recipes. If you do a simple search for any food recipe
and add “eggless”, you will be given many recipes to make your food item
without eggs. When the egg is a special item that is needed for your recipes,
you can search the internet for “egg replacers” and you will be given many
options. Last year at Thanksgiving, we were extremely thankful that my family
provided a completely “Jonah Friendly” Thanksgiving meal. He was able to walk
around the table and have anything on his plate that he wanted…that smile was
priceless! This year, it was the same. No one ever really knows what this means
to our son and our family. We are truly thankful that he is fully included in
gatherings that go out of their way to put aside their wants and add in the family
needs…and that is what I am Thankful for this year!
If you are a family member of a food allergy kiddo, some easy
suggestions for your holiday cooking is to explore your options with your
recipes. Find out what food allergies you may be dealing with during the family
gatherings, make a list of items to look for “replacers” and be creative with
your recipes! We often use applesauce,
bananas, cornstarch, Enger G egg replacer, apple cider vinegar, or yogurts for
egg replacers in our cooking and for recipes that call for peanut butter
(cookies, treats, chocolates, fudge, etc) you can use soy nut honey butter. I
have included some easy treat recipes below to show how we use “replacers” in
our family. Don’t feel as though you have to do without, but instead find a way
to keep your holiday recipe traditions with a little twist! Happy Thanksgiving!!
2
c. pumpkin (16 oz. can)
2 c. milk
3/4 c. brown sugar
1/2 tsp. cinnamon
3 tbsp. cornstarch
1/2 tsp. lemon extract
Pinch of salt
2 c. milk
3/4 c. brown sugar
1/2 tsp. cinnamon
3 tbsp. cornstarch
1/2 tsp. lemon extract
Pinch of salt
Add salt, cinnamon and
cornstarch to pumpkin. Stir and add sugar, then milk. Bake in unbaked pie shell
and serve with whipped cream. Bake at 450 degrees for 10 minutes. Lower to 350
degrees for 1 hour. Optional: Omit 1 cup of milk and the brown sugar and
replace with 1 can of Eagle Brand sweetened condensed milk.
Easy Eggless Cupcakes/Cake
Recipe
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp. vanilla extract
2 tsp. vinegar
1/3 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp. vanilla extract
2 tsp. vinegar
Preheat oven to 375°F.Spray a
small baking pan (8x12) with vegetable spray or Baker's Joy. Combine dry
ingredients directly in the pan. Mix all the wet ingredients in a small bowl,
combine remaining ingredients leaving out the vinegar until the final step. Combine
wet and dry ingredients, stirring together in pan until well combined. Stir in
the vinegar rapidly and immediately place pan into preheated oven and bake for
25 to 30 minutes. Optional: You can stir in 1/2 cup semi-sweet chocolate chips
just before baking to make a richer cake with melted chocolate bits or swirls.
