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Allergy-free treats: Brownies, cookies recipes

Get more: food
06/21/2011

Kelly Rudnicki, aka Food Allergy Mama, bakes up some allergy free treats!

A new study released Monday states that 1 in 13 kids suffer some degree of food allergy -- up from 1 in 25 in a 2008 survey. Rudnicki is the author of the cookbook "The Food Allergy Mama's Baking Book" and the blog, Foodallergymama.com, where she discusses her struggles with raising a child with severe food allergies. She has made it her goal to raise awareness of food allergies. For her child -- eating the wrong thing can mean the difference between life and death.

She brings us the recipes for her "Treat Tray" of mini cookies, which are all allergy free!

DAIRY, EGG AND NUT FREE CHOCOLATE CHIP BROWNIES

  • 1/2 c. dairy free shortening
  • 1 c. granulated sugar
  • 1/2 c. silken tofu
  • 1 tsp. vanilla
  • 2/3 c. unbleached all purpose flour
  • 1/2 c. cocoa
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. dairy free mini chocolate chips

Preheat oven to 350 degrees and spray an 8 inch square baking dish coated with dairy free baking spray.

In the bowl of a mixer fitted with the paddle attachment combine shortening, sugar, tofu and vanilla thoroughly. In a separate bowl combine flour, cocoa, baking powder and salt with a wire whisk. Add to the shortening mixture and mix until just combined. Stir in chocolate chips with a rubber spatula.

Spread batter into prepared baking pan and bake 30 minutes or until cake tester comes out clean. Cool completely and dust with confectioner's sugar.

Yield: 16 bars

DAIRY, EGG AND NUT FREE SNICKERDOODLE COOKIES

  • 1 c. dairy free shortening (I use Crisco)
  • 1 1/2 c. granulated sugar
  • 1/2 cup unsweetened applesauce
  • 3 c. unbleached all purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt
  • Cinnamon Sugar Mixture for Rolling:
  • 3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.

Preheat oven to 400 degrees and line two baking sheets with parchment paper. In the bowl of a stand mixer, combine shortening, sugar and applesauce. In a separate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk. Add to shortening mixture and mix on low until thoroughly combined.

Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated.

Bake for 9-11 minutes or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.

DAIRY, EGG AND NUT FREE OATMEAL RAISIN COOKIES
Yield: 2 dozen cookies

  • 1/2 cup dairy-free shortening
  • 1 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup molasses
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups quick-cooking or old-fashioned oats
  • 1 cup raisins

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, applesauce, and molasses until smooth. In a medium bowl, combine flour, baking soda, and salt with a wire whisk. Add to shortening mixture, and beat well.

Preheat oven to 400ºF, and line a baking sheet with parchment paper. Stir in oats and raisins with a rubber spatula. Use a cookie scooper to place batter onto prepared baking sheet. Bake 7 to 10 minutes, or until lightly browned. Remove from oven, press down slightly on dough, and let cool completely on baking sheet.

OATMEAL CHOCOLATE CHIP COOKIES

Prepare Oatmea-Raisin Cookie recipe as directed, but substitute 1 cup dairy-free mini chocolate chips for the raisins.

    THE BEST CHOCOLATE CHIP COOKIE
  • 2/3 c. dairy free shortening
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. good quality vanilla extract
  • 1/4 c. unsweetened applesauce
  • 1 3/4 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. mini dairy free chocolate chips

Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer fitted with the paddle attachment combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.

Bake 12-14 minutes or until lightly brown. Cool slightly on baking sheet and serve!

DAIRY, EGG AND NUT FREE SUGAR COOKIES

Double the recipe to make a big batch for you and the kids.

  • 3/4 c. dairy free shortening
  • 1 c. granulated sugar
  • 1/2 c. unsweetened applesauce
  • 1 1/2 tsp. vanilla
  • 2 3/4 c. all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt

In a mixer bowl fitted with the paddle attachment combine shortening, sugar, applesauce and vanilla thoroughly. In a separate medium bowl, combine flour, baking powder and salt with a wire whisk. Add to shortening mixture and mix on low until combined. Chill dough in refrigerator for one hour or more.

Preheat oven to 400 degrees and line baking sheets with parchment paper, set aside. Roll dough to 1/4 inch thickness on floured board. Dip cookie cutters in flour and cut out desired shapes. Bake 8-10 minutes or until very light golden. Cool completely on baking sheet.

Recipes courtesy of Kelly Rudnicki, foodallergmama.com.

Food Allergies in the news:

  • cnn.com
  • faiusa.org
  • Get more: food
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