Wednesday, May 12, 2010

Recipes for kids with Food Allergies by Tonya Sakowicz

Since this is Food Allergy Week, today we are going to feature some recipes for kids with specific types of food allergies.

The following recipes are from Tonya Sakowicz

Dairy Free Banana Bread

1 cup white flour

1 cup whole-wheat flour (can sub 2 cups gluten-free baking flour)

1/2 tsp. salt

1 tsp. baking soda

3-4 bananas, very ripe

3 T. oil, 3 T. water, 2 tsp. baking powder, mixed together

1/2 cup canola oil

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. Set aside. In large bowl, mix flours, salt, and baking soda. Set aside. Place bananas in small bowl; mash with spoon. Add sugar; oil, water and baking powder mixture; and canola oil. Stir until well-blended. Combine with flour mixture. Mix until all ingredients are moistened. Pour into prepared pan and bake 60-70 minutes or until toothpick inserted in center comes out clean.

*Instead of using a 9x5 inch loaf pan, I used two loaf pans about half
the size.

*Also makes great banana muffins

Gluten-free chicken Nuggets or Strips

2 cups of Rice Chex or Gluten-free rice crackers, crushed

¼ cup olive or vegetable oil
1 tsp dried oregano

½ tsp garlic salt

2 eggs, beaten*

1 lb of chicken breasts, cut into nuggets or strips

Preheat oven to 400 degrees. Spray a cooking sheet with Pam. Combine all ingredients except chicken and eggs. Dip chicken into egg mixture and coat with rice mixture, pressing it onto the chicken. Put on baking sheet and bake for 15-20 minutes or until cooked through.

*You can make this egg-free also by substituting rice milk, but the “breading” will not stick as well. You can also sub fish (halibut or cod) for the chicken to make fish sticks

Tofutti Cheesecake recipe

Tofutti Cheesecake (gluten-free option included)
Preheat oven to 350 degrees F.

Blend together:3 tubs of Tofutti plain cream cheese (this is a soy cream cheese)

1 cup of sugar

1/8 cup of fresh lemon juice (more or less to taste)

1/8 cup of fresh orange juice

½ tsp each of lemon zest and orange zest
2 tsp of vanilla
Mix until creamy.

Fold in 1/4 cup of flour.
Pour into a premade graham cracker crust (store bought or homemade***) in 9" pan or so.
Bake for 30-40 minutes or until just brown.
Cool on the counter to room temperature.

Now here's the hard part: you have refrigerate the cheesecake overnight.

Top with fruit or eat plain.

Dairy Free Pie crust: (see parenthesis to make it truly dairy-free)

1 1/2 cups finely ground graham cracker crumbs (Trader Joes are the only brand I could find that are dairy-free—to make gluten-free, sub gluten-free ginger snap cookies)

1/3 cup white sugar

6 tablespoons butter, melted (sub dairy-free margarine)

1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended .

Press mixture into an 8 or 9 inch pie plate.

Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.

If recipe calls for unbaked pie shell, just chill for about 1 hour.

Tonya Sakowicz is a INA credentialed nanny with over 20 years of nanny experience. During that time, she worked with several children with food intolerance or allergies. 5 1/2 years ago she became a mom to a little boy who had severe allergies to wheat and dairy and and a mild peanut allergy. Her little girl, now age 2, has dairy intolerance and severe fish and seafood allergies. Tonya has served on the board of NAN, as a special committee head for INA in their Nanny to Nanny Mentor Program for several years and has taught at many of their National Conferences. Tonya was voted the Professional Childcare Provider of the Year in 2003 and nominated for the International Nanny Association Nanny of the Year in 2004. In addition, that same year, she was deeply honored with a nomination by her peers for the National Association of Nannies Harriette Grant Memorial Award. Tonya currently works as a Newborn Care Specialist, primarly doing consultations on sleep issues, reflux and food allergies

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