What are you Thankful for?

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!!

 Pumpkin Pie (Eggless)

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

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

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.