Nut Allergy Spring Roundup: Nut-Free Recipes, Spring Break Travel Tips and and More

Daylight savings time has officially begun, so for those of us huddled in our parkas in many parts of the country, (except for today -- it's warm(er) and sunny!), that means spring is on the horizon.

I've been hearing from many new readers lately who may have not seen some of the spring-related content, so I wanted to offer a post featuring some of my reader-favorite "spring" topics. For my longtime readers, I hope you don't mind a refresher course with some timely reminders.

Spring Break Travel
For those of you flying to your destination, check out this post. In particular, I talk about our experiences traveling by airplane, a stressful endeavor but not an impossible one. Lots of tips and resources in this post. If you have any questions about you or your child's ability to fly on a plane, it's a good idea to speak to your allergist.

St.  Patrick's Day
Looking for tasty, St. Paddy's Day-themed treats or crafts to do at home or at school? I hope you'll visit my St. Patrick's Day Pinterest board where I've admittedly gone a little overboard collecting "green" ideas for this fun holiday. You'll also find my two favorite Irish Soda Bread recipes -- easy and delicious and nice to have on hand since regular bakeries are off-limits to the nut-allergic. A word to the wise regarding anything I post on Pinterest: I do my best to screen out anything "nutty" but sometimes recipes do contain nuts. I am obviously not advocating that you use those recipes unless you are able to make a "safe" substitution. :) I often suggest substitutions in the "notes" potion of the Pin.

Spring Recipes Book
Last year, Surf Sweets collaborated with me on a spring sweet treats recipe book -- this little e-book is available for free online and has recipes that can be adapted not just to nut-free, but also to gluten-free and dairy-free. Check it out by clicking this link. Surf Sweets has organic, top 10 allergen-free jelly beans for spring -- click the image to the right side bar of this post to find out more.

Is It Allergies or a Cold?
Many people with food allergies also have seasonal allergies but often you can't tell the difference at this sniffly time of year. Find the post by clicking here. Remember - if you have any medical concerns about symptoms, call your doctor and/or allergist.

A Crash Course on Caring for Your Nut-Allergic Child
My e-book, The New Nut-Free Mom, is available on Kindle, Nook and to download to your iPad or computer. Click this link to find out how to get it.

Nut-Free for the Holidays: Hershey's Nut-Free Chocolate Options plus Nut-Free Holiday Food Resources!

If you're dealing with nut allergies at the Christmas holidays, you've come to the right place. Today, I'm featuring one of my favorite annual posts: nut-free candy, supermarket finds and online retailers specializing in nut-free goodies. Here's to a peanut-free and tree nut-free Christmas!

One question that I get a lot is: Is Hershey's chocolate nut-free? The good news first: a lot of it is. Hershey is a company that will label for any and all cross-contact risk. While not all of it is safe for those with peanut and tree nut allergies, you will be able to tell by reading the label: they list it. If you do NOT see a "may contains" warning or something similar, then, according to my numerous conversations with Hershey, the product is safe for you to use.

That being said: read each label carefully (for any product!). Here's an archived post all about Hershey brand chocolates; the post includes the company web site and phone number if you need more info on any of their products. I always encourage people to do their own research as we don't all share the same allergy issues, but in general, Hershey is one of the best-labeled food brands out there.

Pictured above are a holiday favorite: Hershey-ettes. I often use those to decorate our homemade gingerbread house and they make a fun stocking stuffer.

Likewise, the Tootsie Roll company is well-labeled and all of their items are made in a peanut-free, tree nut-free, gluten-free facility. Besides Tootsie pops, rolls and those types of candies, the company makes Andes brand mints and baking bits -- peppermint and chocolate mint, both perfect for holiday baking at this time of year.

Here are some more of my favorite allergy-friendly companies. Below you'll find nut-free candies, raw ingredients, bakeries and treats, many of which I'm happy to have as sponsors of this site. Best of all, many of these resources are online for super-easy shopping -- no fighting through crowds, bad weather or traffic!

Surf Sweets

From a company based in Chicago, these all-natural organic gummies are free of the top 10 food allergens and they are now available in a fun "holiday mix" that I intend to use as decor for my Christmas baking. These would also be a great stocking stuffer!

Vermont Nut-Free Chocolates

These delicious gourmet chocolates are safe for peanut and tree nut allergies and they make great stuff year round, but their Christmas and other holiday items are especially wonderful. Great holiday shapes, baking chocolate, hot chocolate, gourmet truffles and new this year, hot chocolate mix and Advent calendars. Our Christmas is not complete without some caramel pretzel bark and some Santa-shaped chocolates. They also make a nut-free "M & M" type candy called "Skippers" which is one of my daughter's favorite nut-free candies.

Dean's Sweets

Based out of Portland, Maine, this craft chocolatier is NUT-FREE and creates simply delicious, sophisticated chocolates. You can stop into their storefront shop if you're lucky enough to live nearby, otherwise, order seasonal and unique chocolate truffles online. I've received these chocolates as a gift and they are incredible. For the adult with allergies or the parent of a child with allergies who doesn't want any nut allergens in the house, these a  great gift of self-indulgence. 

(Unfortunately ;) ), my kids love them too.

Spangler's Candies

A top 8 allergen-free facility, with great options including popular seasonal candy canes and starlight mints (though the starlights need to be ordered in bulk. Good for parties, though!) You can find these pretty much anywhere -- we love them.

Gimbal's Fine Candies

They have great seasonal mixes, are all-natural and delicious with really creative flavors. You can find Gimbal's at Walmart and many other supermarkets. Top 8 allergen-free, gluten-free too!

Skeeter Snacks

You can order these delicious cookies online, but Skeeter Snacks nut-free treats are increasingly found in stores like Walgreens, CostCo and Toys R Us, so be on the lookout! All the great flavors are here and they use wholesome "real" ingredients, but in a dedicated peanut-free and tree nut-free facility. If you're looking for a nut-free cookie to share with a group, these won't break the bank either. They've got lots of fun ideas like edible crafts and decorating on their Pinterest page.

More help for the holidays:

If you need advice on navigating nut allergies, family parties and have general questions about dealing with nut allergies (as many of us do, especially during the holidays), check out my e-book. Available on Amazon and also Barnes and Noble, this is a reliable resource for your many questions and concerns.

Nut-free bakeries

For the bakeries below: Order now if you need baked goods for the holidays! Many of these bakeries are getting booked, so make that call now if you need something. :)

Nutphree's Cupcakes

This is a fabulous nut-free local bakery that offers pickup and delivery of custom creations, or you can now find Nutphree's cupcakes in Mariano's grocery stores in the Chicago area. They make beautiful cupcakes and layer cakes, so don't wait if you need something for the holidays. Recently they created gorgeous custom cakes for my daughter's school cast party (Guys and Doll)  and they were the talk of the evening!  Dedicated nut-free facility. (Local delivery only.)

Cakes for Occasions

They've got a storefront in Danver's, MA with a huge selection, gorgeous decorated items and such, but you can order many of their goodies online including seasonal cookie kits and nut-free macarons! They are a dedicated nut-free facility that ships nationwide.

Jeanne's BakeShop

A nut-free bakery out of Lynnfield, MA, Jeanne's has a beautiful array of goodies for you to choose from. They will ship out of state--check with them for details. They offer undecorated cookies for cookie-decorating parties, too. Dedicated nut-free facility!

Sweet Alexis

If you need nut-free, egg-free and dairy-free, the folks at Sweet Alexis have you covered. They will ship nationwide and they also operate a storefront in California. Check out their beautiful seasonal goodies like cookies and cupcakes -- all allergy-friendly!

Healthy Food Options

If you and your kids need a sugar break, there are some wonderful nut-free treats out there that will fit the bill.

Candice Foods 

A company out of Michigan, Candice Foods makes the most amazing snack bars I've ever tasted and they are free of most common food allergens plus gluten. With flavors like Chocolate Mint, Raspberry and many more, you get a sweet treat that's even good for you! Dedicated nut-free facility, organic, all natural. Order online; available in some local MI stores.

Enjoy Life Foods

Free of the top 8 allergens plus a few others, they make all-natural foods that are nut-free, delicious and good for you. We love the nut-free trail mix, new Decadence Bars and pretty much everything they've got. The granola is great for a coffee cake topping -- and it's nut-free! They also make dairy-free chocolate candy bars called Boom Choco Boom. Available in many supermarkets.

SunButter brand sunflower seed butter

My favorite peanut butter substitute, I use this stuff in a lot of our holiday baking, including my "world-famous" No nuts 'peanut butter' chocolate bars. (That recipe is not a "health food" one, but at least you're getting some healthy protein!) The website is filled with more recipes for snacks and baked goods as well as entrees. Peanut-free, tree nut-free, gluten-free.

I hope these food resources are helpful to you! Please be sure to share your favorite additional resources and remember--always check food labels and call companies with your individual questions.

Check back on the blog soon for more holiday recipes and info to help make your season bright -- not to mention healthy and nut-free.

Day Trip Time with Food Allergies: Bring a Cooler Tote and Chill Out! Plus, Nut-Free Lunch Ideas

Life's a beach if you come prepared to deal with
food allergies on your day trip.

With summer, comes day trips and with that comes a need to prepare for all the eventualities. Getting kids ready to go anywhere seems like a military maneuver at the best of times, but when you've got kids with food allergies you've got to take a few more precautionary steps. I got to thinking about this during a recent visit to Brookfield Zoo, located just outside Chicago. But anywhere we go this summer -- the zoo, an amusement park, the beach -- will require the same level of prep.

So, here they are--my tips for successful summer day-trippin' with food allergies:

1. Get an insulated cooler tote bag. The Brookfield Zoo, like many other family-friendly day trip destinations allows you to bring your own food. I bought a chic insulated bag from Thermos (TM) and it was a godsend on our recent zoo trip. During one of my numerous trips to Target, I grabbed this cute, diaper bag-sized tote and some freezer packs for keeping sammies and drinks chilled. The extra front pockets were useful for the epinephrine auto-injectors, my wallet and assorted sundries so I didn't have to bring a separate purse. The best part -- you can find totes that aren't super-huge and don't weigh a ton, which is much less cumbersome to carry and easier on your shoulder blades! I recently saw several great-priced cooler totes at Target, my home away from home. Look for them in the "Summer's Up" section towards the back of the store, next to the gardening stuff.

2. Bring placemats for the picnic table. Lots of paper placemats exist nowadays, or just bring  paper towels or a washable tablecloth or mats to keep it eco-friendly. Since you just never know if the last family was packing peanut butter (and let's face it, they probably were), be ready to protect the table for your child which will reduce the risk of cross-contact from table residue. Besides offering protection from allergenic foods, covering a common table gives you clean surface -- which is just more appetizing for everyone.

3. Locate the First Aid station upon arrival. Many amusement parks, zoos and even large public beaches have these. You may never need this, but it's good to know where it is in the event of emergency.

4. Check and double-check that you have your epinephrine auto-injectors before departure. I don't know about you, but I seem to constantly be transferring my items from bag to bag all summer long. You don't want to leave your epinephrine auto-injectors behind (always bring two), only to discover that it's missing upon arrival at your destination. I place Post-It notes on my dashboard to remind me.

5. Stock up on the Wet Ones Wipes. For wiping hands before and after eating, you can't have too many of these. Great for little faces, too.

6. For restaurant tips on the road, check out AllergyEats. This free service offers peer-reviewed restaurants listed according to city, state and specific food allergies. They just announced that AllergyEats is now an affiliate to Open Table, a reservation resource. You can use your AllergyEats smart phone app to make Open Table reservations. Cool.  Click this link to find out more info.

So now that you've got your cooler and your plan to bring lunch, what do you bring? Obviously, your kids will have their favorites, but here are some ideas for you. I love this fake sushi wrap sandwich idea that I saw on Pinterest. A nice change of pace from a sandwich, and healthy, too.

Or about little fruit kabobs? Or cheese and ham kabobs? Any “kabob” or food on a stick is fun for kids to eat and easy to pack. Just keep the sticks separate and store the fruit or ham and cheese in baggies or reusable food keepers.
 
For a salty snack or treat, Pirate's Booty is always good and Pop Chips are nice, too as neither are fried in oil. Both are nut-free and Pirate's Booty is gluten-free, but they do have dairy.

Of course you need a sweet treat! If you don't feel like baking in heat, Skeeter Snacks peanut-free, tree nut-free cookies are a great addition to your packed lunch.

I also like to pack two of my favorite nut-free baked treats: Granola Bars and Nut-Free Brownies. The granola bar recipe is found by clicking this link, and here is my brownie recipe. My mom made these for us all the time when we were growing up.

Jenny's Nut-Free Brownies

1 stick unsalted butter
1 cup granulated sugar
2 large eggs (organic or free range if possible)
2 squares unsweetened chocolate; I use Baker's brand
1 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder; this gives you a cakier brownie with a higher rise. If you want chewier, flatter brownies, omit the baking powder.

Preheat the oven to 350 degrees F.

Chop chocolate and butter into chunks. Melt chocolate and butter in a microwave safe bowl until butter is melted and chocolate is almost completely melted (about two minutes.) Remove from microwave and stir until all of the chocolate is melted. Set aside to cool slightly, about 5 minutes.

Meanwhile, mix flour with salt and baking powder if using, in a small bowl. Pour sugar into larger bowl that can hold all of the batter. Using a heat-proof spatula, scrape melted chocolate mixture into the bowl with the sugar and stir until fully combined. Add eggs one at a time and mix thoroughly. Add vanilla.

Gradually add flour mixture into chocolate-egg-butter mixture until combined.

Bake for 16-18 minutes until a toothpick inserted in the center comes up with a few fudgy crumbs clinging to it. (The 9 x 9 inch pan will bake up more quickly). Do not over bake.

Allow to cool, then sprinkle with confectioner's sugar and serve.

What do you like to bring on your day trips? Any tips you've found especially helpful? Let us know.

Nut-Free Supermaket Finds Friday: Enjoy Life Foods (TM) Granola!

 

Granola makes a healthy snack and a nutritious add-in to many recipes, but as you may have discovered, a good nut-free granola is hard to find. So that's why I chose this week's Nut-Free Supermarket Friday find: Enjoy Life Foods Nut and Gluten-Free Granola. This flavorful and healthy snack comes in three flavors: Cinnamon Raisin Crunch, Very Berry Crunch and Double Chocolate Crunch. (Double yum).

We love all three at my house, not only as a snack but as a great recipe add-in. For example, the Cinnamon Raisin Crunch makes a tasty addition to several recipes I have on this blog including as part of the streusel topping for my Nut-Free Sour Cream Coffee Cake (just add a half a cup to the streusel for flavor and crunch) and it's the granola I use for my Honey Granola Muffins.

You can also stir any of the flavor varieties into oatmeal or add it to my nut-free granola bars in place of chocolate chips.

The Enjoy Life Foods web site has nutritional and ingredients info for each variety. Here's some information on the Cinnamon Raisin Crunch flavor:

Crispy bites of brown rice granola sprinkled with raisins and a touch of cinnamon!


Ingredients:
Brown Rice Flakes, Evaporated Cane Juice, Brown Rice Syrup, Raisins*, Rice Crisps (Rice Flour, Rice Bran, Raisin Juice Concentrate, Honey, Salt), Inulin (Chicory Root Fiber), Ground Cinnamon, Ground Flaxseed, Salt, Natural Cinnamon Flavor, Rosemary Extract.
*Sulfite-Free


Allergen Info
Gluten Free, Wheat Free, Dairy Free, Peanut Free, Tree Nut Free, Egg Free, Soy Free, Fish Free, Shellfish Free.
Source: Enjoy Life Foods web site.

I buy Enjoy Life Nut and Gluten Free Granola at my local supermarket down the street ( a division of SuperValu); it is also widely available at Whole Foods and other natural foods stores. Enjoy Life's web site has a store locator. They also have a full list of recipes for each of their products on their site. Sign up for their newsletter to gain coupon savings, also on their site.

You can also check the Enjoy Life Foods web site for full nutritional/allergen info on their other granola flavors and products.

I hope you find it on your local supermarket shelves, but can also order online!

Note: Nut-free supermarket Friday finds products are chosen for their peanut and tree nut-free status. They may contain other top allergens; please evaluate your own allergy needs regarding any products mentioned here. Thank you!

Nut-Free Supermarket Find Friday: Clabber Girl Baking Powder! (Plus some nut-free recipes)

Clabber Girl® brand baking powder makes nut-free baking a lot easier. 

Nut-Free Supermarket Finds Friday on The Nut-Free Mom blog is back! This week's focus is Clabber Girl Baking Powder, a company that has been around quite awhile and has been displaying a "made in a peanut-free facility" symbol on their baking powder for years. Still, many people are not aware of the product's nut allergy-safe status. I use this baking powder not only for  the peanut-free symbol, but also for its excellent quality. Since I'm a frequent baker, I use it a lot.

Next time you are at the supermarket, take a spin through the baking aisle and look on the back of the Clabber Girl canister. You'll see a symbol that says "peanut-free facility." Look carefully--it might be gray or red, but it's there. Usually, Clabber Girl features a yummy recipe on the back of the canister as well, so be sure to check those out, too.

Companies are not required by law to label in this way, so I appreciate seeing this symbol.Of course, since I deal with tree nut allergies as well, I investigated Clabber Girl's practices with regard to tree nuts. Here is an excerpt from the most recent customer service interaction I had with the company on February 7, 2013:

"Our facility is peanut free, however we do manufacture products with tree nuts.  These products (gelatins, puddings and cookies) are not manufactured in the same building as the baking powder and baking soda that we produce, so they are segregated.

Any and all baking powders produced by the Clabber Girl Corporation do not contain any spices, flavors or colorings. They do not contain any of the following commonly recognized sources of allergenic responses: milk, eggs, fish, crustacean, mollusks, tree nuts, wheat, barley, rye, peanuts, and soybeans.  Examples of the food products most commonly known to cause allergic reactions as stated above, are not present in any of the ingredients which are in any of the baking powder formulas produced by the Clabber Girl Corporation, corn starch, bicarbonate of soda, sodium aluminum sulfate, acid phosphate of calcium."

Does reading about baking powder make you feel breaking out your baking ingredients and whipping up something good? Me too. If you're so inclined, here are two recipes from my site in which I use Clabber Girl baking powder. Either one would be perfect for Mother's Day! Here you go:

Nut-Free Cinnamon Streusel Coffee Cake

Heart-Shaped Scones

For more information on Clabber Girl's peanut-free policies, please check out their  web site. If you have any questions about their facility, you can fill out a contact form, also available on their web site.

Note: If you have concerns about any food item and need more info, please contact the company directly. Manufacturing practices can change over time, so be sure to get updated information as needed. It's up to the consumer to decide what is the best option for their situation. And thank you!

Food Allergy-Friendly Snacks: Fruit and Veg with Two Dips!

Sunflower fruit dip..tastes kind of like a caramel apple.

Back to school time has me thinking about healthy snacks and treats. And lately, I've had many reader questions about processed foods and which ones are safe for nut allergies. (See my previous post for some nut-free suggestions.)

However, with food labels largely inconsistent and requiring additional research (and processed foods filled with so many unwanted additions like chemicals and hydrogenated oils), it's easier and healthier for us to turn to simple, whole fresh foods for snacks and treats. But then there's that age-old parental question: how do you get kids to eat the good stuff?

In the toddler and preschool years, my way to encourage fruits and veggies was with dips and creative plating. Now, I'm no food stylist (and I've got the pictures to prove it) but it's amazing how a little "playing with their food" will encourage a kid to eat healthfully. The other thing that works wonders is dips and dunks for the fruits and veggies. Kids love to dip and dunk their food, so let 'em have at it with these two dip recipes I'm sharing here.

The fruit dip recipe that follows is based on one given to me by a book club friend--she used peanut butter. I replaced this with SunButter, but if that work for you, another really good dip is Greek yogurt with honey swirled in. Can't have dairy yogurt? I've seen more non-dairy yogurts popping up in my local grocery stores lately. One more thing about yogurt: I prefer Greek yogurt and it's pretty easy to find these days. If you can't find it or don't have it on hand, you can create a thicker, creamier yogurt by draining plain yogurt in a coffee filter set inside a strainer. Strain over a bowl in the fridge and discard liquid whey that collects on the bottom.

SunFlower Dip

 

1 cup plain Greek yogurt

1/4 cup SunButter sunflower seed spread (or to taste)

3 tablespoons brown sugar or honey, or sweetened to taste

 

For serving: crisp apples cut into slices.  Bananas are another good pairing

with this, but whatever fruit your child enjoys is great.

 

Whisk the first three ingredients together until fully combined. Spoon into the

middle of the plate or into a small ramekin (shown in the photo). Arrange the apple slices

around the dip in the center of the plate in a flower shape. Watch the fruit and dip disappear!

Cover any leftover portion of the dip; it will keep for a few days in the refrigerator.

The following herb veggie dip is based on a Greek yogurt and cucumber dip my family loves. If your kids don't mind a little texture, some unseeded English cucumber grated into this dip is awesome! Even if you don't incorporate cukes into this, they are great served with the dip on the side. Use my recipe as a template depending on your child's palate and tastes. You are basically jazzing up plain yogurt so that it tastes more like ranch dressing--only healthier.

Herb Veggie Flower Dip

It's not Picasso on the plate, but it gets them eating their veggies!

1 cup plain Greek yogurt

Minced garlic or garlic powder to taste

 (go easy on the garlic for younger palates)

Salt and pepper to taste

1 tablespoon olive oil

1/2 shredded cucumber, well drained (optional)

Fresh or dried dill

Fresh minced parsley (optional)

 

Mix all ingredients thoroughly and let sit for about half an hour in the refrigerator to let flavors develop. Serve with your child's favorite veggies, or if you are feeling energetic, arrange a celery stalk and baby carrots as show above. (Tip: Little kids seem to really like this presentation). Cover and refrigerator any leftover dip; it will keep in the refrigerator for a few days.

Peanut Allergy News: Nut-Free Super Bowl Treats from SunButter

Who's attending a Super Bowl party this weekend or just watching with family at home? Me, too! Either way, snacks are a big part of watching this game.

If you are attending a party and either you and/or your hosts are looking for peanut-free, tree-nut free snacks, I wanted to share this list of Super Bowl snacks that was sent to me recently by SunButter sunflower seed spread. The spread is peanut-free, tree nut-free and gluten-free.

SunButter Sea Salt Caramel Corn is addicting, plus gluten-free and vegan!

Sunny Muddy Buddies to crunch your nerves away!

SunButter Chicken Wings! Adapt this by cutting chicken breasts into bite-size bites. (Increase the sauce ingredients by 1.5x as much, since you’ll be covering more surface area. Add some BBQ sauce if you’d like.) Your kids will not even notice the fruits and veggies you sneak into these yummy creations.

SunButter Hummus – a perfect dip for veggies and chips!

See more nut-free Super Bowl menu ideas

On another snack note, what about those Chex Mix snack mixes that everybody makes with peanuts? Make yours without. It's still good--and you can start a new tradition. Here's a nut-free Chex Mix snack recipe I found at the blog Finding Joy in my Kitchen.

Remember, with any ingredients mentioned here or that you choose to use, please check the labels for allergen info.

What are some of your favorite nut-free Super Bowl snacks? Let us know and leave your recipes if you like!

And may the best team win! :)

Peanut Allergy-Friendly Halloween Cookies: Frankenstein Monster Toes

Time for my annual replay of this recipe! I am also working on some others for Halloween, but had to include this.

This fun recipe for "Frankenstein Monster Toes" cookies (tweaked from a recipe I found that used almonds as the "toenails")is a big hit with family, friends and blog readers alike. My recipe also now appears in the Chicago Parent online cookbook! The cookies make a great, nut-free addition to Halloween parties and are just a great treat that makes both kids and adults smile.

I found the recipe for this basic sugar cookie in a Halloween-themed food magazine and modified it to fit my own nut-free specifications. If you have kids with dairy, egg or wheat allergies or celiac disease, you can substitute your favorite "safe" sugar cookie recipe. Just be sure to refrigerate your dough for at least an hour.

Frankenstein's Monster Toes Cookies

Ingredients:

1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix--or use your favorite from-scratch sugar cookie recipe
1/4 cup all-purpose flour
1/3 cup melted butter or margarine
1 large egg
1/2 teaspoon vanilla extract (I use McCormick)
7 drops NEON green food color (McCormick makes this--check the supermarket baking aisle)
36 Mike and Ike or other "safe" jelly beans such as Surf Sweets or Vermont Nut-Free

Method:

1. In large bowl stir cookie mix, flour, melted butter, egg, vanilla and green food color until soft dough forms. Cover and refrigerate for one hour.
2. Preheat oven to 350 degrees F. For each cookie, roll heaping teaspoons of dough into 2-1/2 inch finger shapes. Be careful not to make the shapes too big or too flat--the dough spreads a lot during baking!
3. About 1 inch from the end of each "toe" squeeze dough slightly. With knife, gently make lines in the dough to look like "knuckles"
4. Bake 6-8 minutes until set. The edges of the cookies should not be at all brown. While still on cookie sheet and working quickly before cookies cool, gently but firmly press a jelly bean into the edge of each "toe" for fingernail. Cool cookies one minute; remove to cooling racks. Let cool completely, about 15 minutes.

Nut-Free Granola Bars: The Perfect Allergy-Friendly Back-to-School Snack

Since school snacks are now a hot topic for parents around the country, I thought I would re-post this granola bar recipe which has been a reader favorite. Some of the most difficult nut-free products to find are nut-free granola bars, which is too bad because they make great, relatively healthy snacks for kids and adults.

My recipe is fast, easy and both kid and adult-friendly. It's also easy to alter to your tastes and food allergy needs. You can omit the SunButter or use soy butter if you need to and replace the chocolate chips (or combine them with) Ocean Spray Craisins or raisins. If you need to avoid eggs, add a little more honey as a binder and/or even a small amount of unsweetened applesauce (see the recipe below). Experiment with your kids until you find the combinations you like best.

A word about chocolate chips: If you want nut-free chocolate chips only, then check out Vermont Nut Free Chocolate for delicious varieties. If you would like egg-free, dairy-free and nut-free chips, Divvies and Enjoy Life Foods sell them. I also use Hershey brand semi-sweet chocolate chips because we only need to avoid nuts, not dairy. After many communications with Hershey and many years of using certain of their products, I feel confident about them.

Make a batch of these for after school snacks, during school snacks and lunchtime treats.

The Nut-Free Mom's Nut-Free Oatmeal Granola Bars
2 cups old-fashioned oats, uncooked
1 cup all-purpose flour
3/4 cup packed brown sugar (light or dark)
3/4 cup semi-sweet chocolate chips (or dried fruit, or both)
1/2 cup toasted wheat germ; I use Kretchum brand (or in a pinch, use same amount of whole wheat flour but the wheat germ really gives it that "granola" taste)
3/4 teaspoon fine sea salt (Morton's makes this)
1/2 cup canola oil
1/2 cup honey
1/3 cup SunButter brand sunflower seed spread (or soybutter), optional
1 large egg (if going egg-free, use 1/4 cup unsweetened applesauce instead)
2 tsp vanilla extract (Nielsen-Massey or McCormick's are my faves)

- Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with Pam.

- In a large bowl with a wooden spoon, mix oats, flour, brown sugar, chocolate chips, wheat germ or wheat flour and salt until blended. Stir in oil, honey, SunButter, egg or applesauce and vanilla until thoroughly combined. Pat mixture into pan with a wet hand (so you won't stick too much).

- Bake until golden around the edges, 18-20 minutes for chewier bars, 25-30 minutes for crispier bars. Cool completely in pan on wire rack.

- When cool, cut lengthwise into bars of your preferred size. I did four strips, each into four pieces for a total of 16 bars.

Do Food Allergies Result in Healthier Eating?

Food allergies force us into the kitchen out of necessity. But sometimes that necessity can turn out to have unexpected health benefits.

Recently on my Nut-Free Mom Facebook page, a reader shared that even though food allergies can be a drag, she had a recent revelation while at the zoo.

Jane K said "I watched my kids chow down on their turkey and avocado sandwiches, on homemade whole wheat bread, with a side dish of apple and strawberries. And homemade pumpkin choco chip cookies for dessert. I looked around, everyone else either had fast food or PBnJ on white bread, with chips... Etc. I realized that my kids are growing up healthier than they would without the allergies. I really have to think about what to feed them, but that means I THINK about what they eat... They aren't going to be these adults that have to force themselves to eat veggies and fruits. The allergies are forcing us to be a very healthy family, and I like it! (Not the allergies, but the fact that my kids are learning to eat so well.)"

I've often thought the same thing. Kind of like, well we have these allergies to deal with but I know my kids are learning to eat healthy foods and that will benefit them over the long term.

Families are so busy today. KIDS are so busy today, their lives filled with so many activities. That's why, besides the health benefits of home cooking, getting into the kitchen together is a great way to spend quality time with your kids. This is not a new idea at all, but one that is easy to forget in the hustle and bustle of every day life.

Some of my best childhood memories take place around the table--in fact the only birthday cakes I remember are the ones that were home-baked for me by my grandmother. Were they fancy? No. (Though they were delicious). When people cook for us we feel loved.

Here is what reader Tina had to say on my FB page: "I have my moments where I am upset about my lil ones food allergies BUT I always come back around to the silver lining :) It forces me to feed my kids healthier foods. It forces me to cook instead of us jumping in the car to get some fast food on a busy night. FA's have certainly forced me out of my comfort zone in the kitchen (which before kids was to open a box and put it in the microwave) but it is a GOOD thing!"

In the spirit of kitchen bonding, I've included the following recipes that are two of our favorite easy-to-make and relatively healthful treats:

Banana Bread

Oatmeal Chocolate Chip Craisin Cookies

You can search my blog for dinner ideas, too. I also highly recommend Linda Coss's book "What Else to Eat?" because it has a treasure trove of yummy and healthy allergy-friendly dinner recipes.

What about you? Do you find your family has adapted healthier eating habits because of food allergies?

Food Allergy-Friendly "Sunella"--Our Nut-Free "Nutella" Substitute

I don't know if it's all of those Nutella commercials that we've been seeing lately (you know, Nutella for breakfast, etc.) but a lot of you have been contacting me about my recipe for as we call it, "Sunella" a nut-free hazelnut chocolate spread that we make at home using SunButter brand sunflower seed butter.

I posted this recipe awhile ago and when Babble.com was looking for allergy-friendly recipes on their Facebook page, I entered this and won a cookbook! So I hope you'll try it. What follows is my original post:

I used to be a big fan of Nutella, that chocolate-hazelnut spread that is a European sensation but is now widely available in the U.S. I don't have peanut butter or tree nut products in my house anymore, but I definitely have missed Nutella. I bet some of you do, too.

Last week, I remembered that I had (from years ago) a peanut butter-chocolate recipe that was meant to be used as filling for dessert calzones (this recipe was suggested if you didn't have access to Nutella). I used to make these dessert calzones using only Nutella, but that was back in the days before nut allergies came into my life.

I dug up this book and decided to use SunButter in this recipe, along with a few other of my changes. I know that some of you with nut allergies also are allergic to seeds, so if you can have soy butter, you can replace the SunButter with that. In fact, I've seen a soy butter-chocolate spread at the supermarket, but making your own tastes a lot better if you have the time. Personally my family and I prefer the taste of SunButter over soy butter, but of course, use what you like best.

So here goes: the SunButter(R)-chocolate spread recipe followed by the one for dessert calzones. Enjoy!

SunButter(R) -Chocolate Spread

2/3 cup sugar
1/3 cup unsweetened cocoa powder (I use Hershey's)
2/3 cup milk (any kind--substitute non-dairy if you need to)
1 tsp vanilla extract (I use McCormick or Nielsen-Massey)
1/2 cup SunButter brand sunflower seed spread

In a medium saucepan, stir the sugar and cocoa powder until blended. Gradually stir in the milk. Bring to a boil over medium heat, stirring constantly, then lower heat and simmer for 2 minutes. Remove from heat and let cool for at least 5 minutes. Add the vanilla and Sunbutter, stirring until smooth. Let cool thoroughly before using.

Store this in the refrigerator. It will keep for about a week.

Dessert calzones with Sunbutter-chocolate filling

Use your favorite pizza dough recipe or buy pre-made dough (I sometimes use Pillsbury brand). Preheat the oven to 475 degrees F.

Divide the dough into 6 pieces and roll each piece into a 6-7 inch circle. Spoon two tablespoons filling into the center, then fold dough into a half-moon over the filling. Pinch the edges together and fold bottom half over top, crimping to seal well. Place on an ungreased cookie sheet, leaving 2 inches between each calzone. Bake until well browned-between 12 and 20 minutes, depending on your oven. Remove from oven and sprinkle with confectioner's sugar. Devour in minutes.



Peanut Allergy Safe Doughnuts! You've Got To Try This Nut-Free Recipe....

Sometimes it's a good idea to bring your kids to Crate and Barrel. I know, sounds counter intuitive but if I hadn't had my little eagle-eyed 11-year-old with me recently, I never would have seen this awesome doughnut pan! I've been meaning to get one of these for years so that I could make nut allergy-safe doughnuts, but the pans available had always been so expensive at $30 or so that I always saved it for another day. Being unable to visit doughnut shops due to all of the cross-contact risk is an adjustment that we've had to make, so I've always been on the lookout for ways to make our own at home.

This great pan pictured above was $10.95 at Crate and Barrel. You can also order it from www.wilton.com. They also have mini-doughnut pans available, especially nice since Hostess Donettes are not longer an option for our family--they now carry tree nut allergy warnings.

Best of all, the doughnut pan comes with a simple recipe that I altered just a bit. You could also do some variations like adding a few tablespoons of cocoa powder and a little more canola oil for a chocolate cake donut. Or add a nice spring-y touch with some lemon or orange zest to the batter. I also remember some amazing apple doughnuts that we used to buy, pre-nut allergy, at a farm bakery store that were seriously amazing. So you could grate some apple into the batter, add some cinnamon and roll them in cinnamon sugar for apple doughnuts. The possibilities are endless!

Baking doughnuts does change their taste a little bit. Let's face it, fried foods are the bomb! But baking doughnuts does make them healthier and I found the taste delicious. My kids LOVED them. They couldn't believe it one Saturday morning when they awoke to fresh powdered sugar doughnuts.

This pan makes a great Mother's Day gift, too if you're looking for last-minute ideas.

The following recipe is just an example of the great things cooking next week during the Food Allergy Recipe Swap live chat at The Motherhood. Please join us if you can--May 10, 1 pm EST. Lori Sandler of Divvies will be our host! You can share your own recipes along with pictures of the finished product. I hope you can be there!


Nut-Free Powdered Sugar Cake Donuts
2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp vanilla
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tbsp. butter, melted

Preheat oven to 425 degrees F. Spray pan with nonstick baking spray (such as Pam). In a large mixing bowl, sift together cake flour, sugar, baking powder and salt. Add buttermilk, eggs and butter. Add vanilla and beat until just combined; do not over beat. Fill each doughnut cup about 2/3 full--any more and you won't end up with that nice doughnut shape.

Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Color on tops is no indication of doneness-they will be more golden on the bottom.

Let cool in pan for about 5 minutes before removing. Finish doughnuts by placing them, one at a time, in a resealable bag filled with 2/3 of powdered sugar. Close the bag and shake gently to coat.

Makes 12 doughnuts.

Food Allergy News: A Nut-Free Recipe to Warm You Up: Minestrone Soup

I've been asked for this recipe ever since I mentioned it on one of my social networking pages a few days ago so here it is! Since much of the country is covered in snow right now, this should hit the spot. I will also post Part 2 of Families and Food Allergy Fights next week--I'm waiting to hear a few more comments so I know what you'd like to see addressed the most.

I know that some people who deal with peanut allergies also must avoid legumes. White beans are usually used in minestrone and I do use them here. However, this soup is so flavorful that you can add another vegetable of your choice (spinach or Savoy cabbage would be good) and it will still have great flavor. I would suggest adding a bit more pasta than I call for in the recipe if you must skip the white beans to make it a little heartier.

Slow cooker fans, rejoice! I made this recipe from start to finish on the stove recently (including simmering for 30 minutes) and then placed it in my slow cooker on low until time to eat. If you go this route, then add the balsamic and extra salt and pepper right before serving. Sorry I don't have a photo to accompany this! I planned to take one but the soup was consumed before this could happen. Next time, everyone will be instructed to step away from the soup until I get my pic!

Homemade Minestrone Soup

1 can (14.5 oz) cannellini beans, rinsed and drained (you can also use the same size can of Great Northern Beans, if cannellini are not available)
2 tbsp olive oil
1 yellow onion, finely chopped
1 clove garlic, finely chopped
5 cups of meat stock, chicken stock or vegetable stock (I use Swanson's beef stock or organic broth)
1 (1 lb./500 g) can plum tomatoes with their juice
1 large carrot, coarsely chopped
1 zucchini, coarsely chopped
small bunch of cauliflower, coarsely chopped
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/2 tbsp sugar
1 bay leaf
1/3 cup dried elbow macaroni or shells
2 tbsp balsamic vinegar
salt and freshly ground pepper
2 tbsp coarsely chopped fresh parsley
2/3 cup freshly grated Parmesan cheese

Heat oil in large pot over medium heat. Add onion and garlic and cook briefly, about 2 minutes. Add the stock, the tomatoes (break them up in the pot with a wooden spoon), carrot, zucchini, cauliflower, basil, oregano, sugar and bay leaf. Cover partially and simmer until the vegetables are tender-crisp, about 20 minutes. Add the macaroni and cook uncovered until al dente (cooked, but still with some bite), 8-10 minutes.

Add the beans to the pot along with balsamic vinegar. Add salt and pepper to taste and garnish with parsley and Parmesan. I usually swirl a little more olive oil on top for extra body, as well.

Peanut Allergy-Safe Recipe: Completely Nut-Free and Delicious Pumpkin Bread

With fall upon us, I thought it was time for a heart-warming recipe for a good old-fashioned baked treat that will fill your house with the autumnal scents of pumpkin, brown sugar, cinnamon and pumpkin-pie spice. Hungry yet? The recipe you see pictured is for a bake sale at school--I'm slicing it up into individual slices and asking top dollar! (Hey, it is a fundraiser.) If you make it, you'll know why I am upping the sale price. It's crazy good and so versatile--it works for breakfast, brunch, snacks, with a cup of tea in the afternoon, you name it!

I customized this recipe from a similiar one I found in the Gourmet Magazine cookbook. One thing I changed was the streusel topping. Unlike many streusel toppings out there, the one I've devised manages to be crunchy and nut-free at the same time. Enjoy!

Nut-Free Pumpkin Spice Bread with Streusel Topping

Topping:
1 tablespoon all-purpose flour
5 tablespoons dark brown or light brown sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, slightly softened

Bread:
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon fine sea salt
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 15 oz can of solid pack pumpkin
3/4 cup vegetable oil
2-1/4 cups granulated sugar
4 large eggs, lightly beaten

Make the topping first:
Blend together flour, sugar, butter and cinnamon in a small bowl with your fingertips until the mixture looks like coarse meal.

For the bread:
Place rack in the middle of the oven and preheat to 350 degrees F. Spray Pam with flour on two 9 x 5 inch loaf pans.

Sift together flour, salt, baking soda, pumpkin pie spice in a medium bowl. In a large bowl, whisk pumpkin, sugar, eggs and oil. Add flour mixture to large bowl and stir gently until well combined.

Divide batter between loaf pans. Sprkinkle half of topping over each. Bake until a wooden skewer inserted in the center of the bread comes out clean 50-60 minutes.

Cool loaves in pan on wire rack for 45 minutes, then turn out of pan and let cool completely on rack, about one hour.

Wrap well in plastic wrap and foil to keep refrigerated for about a week. Can also be frozen up to one month.

Recipe of the Month--Nut-Free Cinnamon Coffee Cake

Here it is: my first
"Nut-
Free Recipe of the Month."


While this particular recipe is "nut-free," it does contain dairy and wheat.

I developed this recipe because my family loves coffee cake and this recipe normally contains walnuts for crunch and flavor. Instead, I use a streusel topping that adds flavor and crunch without the nuts. It gets raves and with fall upon us, the cinnamon flavors are appealing.


I welcome allergy-specific modifications to any recipes posted here and also invite you to submit dairy-free, wheat-free, gluten-free and of course, nut-free recipes. I'll give you full credit and a link to your web site or blog.

Please also note my new link to the right of this post: "The Welcoming Kitchen" under the heading "Nut-Free Food." It's a great new cookbook featuring recipes free from ALL top 8 food allergens. Most are also gluten-free.


Nut-Free Cinnamon Streusel Coffee Cake

Special equipment: a 9-inch tube pan with removable bottom

For the cake:

2/3 plus 1-3/4 cups sugar
1 tsp ground cinnamon
3-3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter (1 stick), softened
3 large eggs
2 tsp vanilla extract
1 container (16 oz) sour cream

For the nut-free streusel topping:

1/2 cup brown sugar
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, cold

1. In a small bowl, combine streusel ingredients by either rubbing together with your fingers or using a pastry blender until the mixture resembles coarse crumbs. Set aside.

2. Preheat oven to 350 degrees F. Grease and flour 9- to 10-inch tube pan with removable bottom. In small bowl, combine 2/3 cup sugar and 1 tsp. cinnamon. In medium bowl, combine flour, baking powder, baking soda and salt.

3. In large bowl, with mixer at low speed, beat butter and remaining 1-3/4 cups sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. Add flour mixture and sour cream, alternating between the two. Mix until thoroughly combined, but do not overbeat.

5. Spoon 1/3 of batter into prepared pan. Sprinkle about one cup cinnamon-sugar mixture evenly over batter, then top with half of remaining batter. Sprinkle evenly with 1/2 cup more cinnamon-sugar mixture; top with remaining batter, then sprinkle with reserved streusel mixture. Sprinkle more cinnamon-sugar over top of streusel if desired, for added sparkle and crunch.

6. Bake coffee cake until toothpick inserted in center comes out clean, about 1 hour, 10 minutes. (Check after one hour). Cool in pan on wire rack for 10 minutes. Run thin knife around cake to loosen from side and center tube of pan; lift tube to separate cake from pan side. Invert cake onto plate; slide knife under cake to separate from bottom of pan. Turn cake, streusel side up, onto to wire rack to cool completely. Serves 16.