Allergy Free Recipes
Chocolate cake and a refreshing smoothie, plus food allergy substitutes
Unable to find recipes for her 6-month-old son with food allergies, one Philly-area mom took matters into her own hands, publishing a cookbook of simple-to-prepare yet delicious family fare safe for everyone’s consumption. Here’s are two recipes from Lora Cipriano’s Children’s Allergy Free Recipes: No Peanuts, Tree-Nuts or Eggs Used In These Family Recipes.
“Today, 1 in 13 children are diagnosed with a food allergy. As a stay-at-home mother of two, I began researching recipes, experimenting with ingredients and consulting with pediatric doctors, allergy specialists, dermatologists and nutritionists. I wanted as much information on the foods that my son was able to eat and I wanted the food to taste good. I wanted my baby to eat the same foods as the rest of the family.”
- 1⅓ cups flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¾ cup brown sugar
- ½ cup buttermilk
- ½ cup water
- ¼ cup extra virgin olive oil
- 1½ teaspoons vanilla extract
- In large bowl, combine flour, cocoa powder, baking powder, baking soda, salt and brown sugar.
- Add buttermilk, water, oil and vanilla; whisk until smooth. Pour batter into greased 9×9 square cake pan.
Bake at 350°F for about 30 minutes or until tester inserted in center comes out clean. Allow to cool before frosting.
Refreshing Splash Smoothie
- Handful of frozen or fresh raspberries
- ½ cup orange juice
- ½ cup water
- 1 frozen banana
- Place all ingredients in blender or Magic Bullet.
- Blend until smooth.