Food Allergy Cooking

Feeding My Food Allergy Family

Dessert

Dairy Free Hot Chocolate Bombs

by 1 Comment

Keep reading for a delicious Dairy Free Hot Chocolate bomb recipe!

Have you seen these super fun Hot Cocoa Bombs going around right now! They are SO NEAT! You just drop the bomb into hot milk or water & it explodes with chocolat-ey, marshmallow-ey goodness! I have wanted to try to make these dairy free ever since I first saw them.

People with milk allergies want the good stuff too, right?

If you want to try these for yourself check out this recipe for Dairy Free Hot Cocoa Bombs! First you will need chocolate chips, cocoa powder, sugar, and mini marshmallows.

Plus, you’ll need some kind of a mold like the one linked below:

Hot Chocolate Mold

Once you have gathered all your ingredients you can get started by melting the chocolate chips in the microwave in a microwave safe bowl.

Next, you will want to start spreading the melted chocolate into your molds.

Let them freeze for about 5 minutes then remove them from the molds.

Now it’s time to fill half of the molds with your cocoa, sugar, & marshmallows. Then, warm the edges of each semicircle using a warm plate (see details below). Immediately press the sides together, then place in the freezer to seal them up.

To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

Keep scrolling for a pretty printable version of the recipe! Just click “Print Recipe” to get it!

Dairy Free Hot Chocolate Bombs

Hot chocolate bombs made completely dairy free!
Print Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 2 Cups Dairy Free Chocolate Chips I used Enjoy Life
  • 1 Cup Cocoa Powder
  • 1 Cup Granulated Sugar
  • 2 Cups Mini Marshmallows

Instructions
 

  • Place chocolate chips in a microwave safe bowl and melt in the microwave per the directions on the package.
  • Place 1 tbsp melted chocolate chips into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
  • Place the chocolate filled bomb molds into the freezer for 5 minutes.
  • Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
  • Fill 6 of the molds with 1 tbsp cocoa powder, 1 tbsp sugar,  and 8-10 mini marshmallows.
  • Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  • Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  • Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, add more of the chocolate melts to help shore-up that joint.
  • Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
  • To use the hot cocoa bombs, place them in a mug and pour 2 cups hot dairy free milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
Keyword Cocoa Bombs, Hot Chocolate Bombs

Dairy Free, Nut Free No Bake Oatmeal Cookies

by 4 Comments

No Bakes

No-Bake oatmeal cookies have always been a favorite in my family while growing up.  My grandmother used to make this, and they are so amazingly delicious!  I definitely wanted my kiddos to be able to enjoy these wonderful treats, but the original recipe contains milk, butter, and even peanut butter.  My two boys with food allergies wouldn’t be able to have them prepared that way so I wanted to see if they would turn out just as well with alternative ingredients.  They definitely did!  These no-bakes are AMAZING and hubby & the kids would agree.  Here’s how to make them:

Dairy Free, Nut Free No Bake Oatmeal Cookies
Recipe Type: Dessert
Author: Holly Syx
Ingredients
  • 1/2 cup dairy free butter (like squeeze Parkay)
  • 1/2 cup Coconut Milk
  • 1/2 cup soy butter or sunbutter
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 3 cups quick oats
Instructions
  1. In a medium sauce pan over medium high heat combine first 4 ingredients. Once butter is melted stir in cocoa powder and whisk until combined.
  2. Then add sun or soy butter, stir until smooth, and bring to a low boil. Let boil for 1 minute.
  3. Remove from heat and stir in vanilla and oats until completely coated.
  4. Drop by rounded tablespoons on a piece of parchment paper or foil and press gently to flatten.
  5. Place cookies in freezer for 15-20 minutes or until set. Store leftovers in an airtight container in the fridge.

 

Dairy Free Egg Free Chocolate Chip Muffins

by 1 Comment

We are back to the normal daily grind today after weeks off for Thanksgiving, Christmas, and New Year’s.  We are starting homeschooling back today, and so I thought I would make the kiddos a special treat.  They loved waking up to this yummy breakfast!  Plus a huge bonus of getting up early to make these babies – Mama gets to lick the spoon.  If you like chocolate chip cookie dough you will LOVE this batter.

I found the recipe a while back on Food Allergy Mama, and it’s my go-to Chocolate Chip Muffin Recipe.  I am so thankful for Enjoy Life Chocolate Chips! They have definitely made our lives yummier since learning about our boy’s food allergies.  I always buy them in bulk on Amazon, because in addition to baking with them my boys (and Bryan) love to eat them by the handful as a quick snack.

Here’s the full recipe for Dairy Free Egg Free Chocolate Chip Muffins from Food Allergy Mama.

 

10 Food Allergy Friendly After School Snacks

by Leave a Comment

Whether you homeschool or send your kiddos to school there’s always a need for a yummy afternoon treat to get them through until dinner, right?

We are always looking for new things to try, and so I thought I’d post a little roundup of some great recipes that I’d love to try.  All of the recipes are Dairy Free and Egg free.  I also added a couple of gluten free ones in the mix for those of you who can’t have gluten.

Don’t they look delicious?

#1 Perfect Cinnamon Buns

 

#2 Dairy Free, Egg Free Brownies

#3 Chocolate Granola Bar Treats

Note:  Use Enjoy Life Granola or another allergy-safe granola for a nut free version.

 

#4 Dairy Free, Egg Free Oatmeal Raisin Cookies

#5 Gluten Free Apple Crisp

Note:  Use a dairy free margarine and dairy free ice cream for those with milk allergies.

 

#6 Healthy Strawberry Oat Squares

#7 Dairy Free Smoothies

 

#8 Gluten Free Oatmeal Muffins

Note: Substitute regular flour and oats if you can have gluten.

 

#9 Gluten Free, Dairy Free, Nut Free Granola Bars

 

#10 Apple Pie Dip & Cinnamon Sugar Tortilla Chips

Note:  You could use corn tortillas to make these gluten free, I think:)

Dairy Free, Egg Free Pumpkin Muffins

by 2 Comments

SAMSUNG CAMERA PICTURES

Pumpkin is one of those flavors that I can’t get enough of during this time of year.  Pumpkin flavored coffee, lattes, bread, pies, and now muffins!  These are so delicious!  I made these a while back during a freezer cooking day and they are so good.  They’re perfect for a quick snack or breakfast with some fruit.  My guys and gal loved these as well.  Add a little dairy free margarine on top and…well, so yummy!!

Print
Dairy Free, Egg Free Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 Muffins

These muffins are perfect for a cool fall day. I always have to double this recipe to feed my family but this makes enough for 12 muffins.

Ingredients

  • 2 Cups Flour
  • 3/4 Cup Sugar
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1 can Pumpkin
  • 1/2 cup Milk Substitute(I used soy milk)
  • 1/2 cup Oil(I used Coconut Oil)
  • 1 tbsp Vanilla

Instructions

  1. Preheat oven to 350
  2. Place 1st 7 ingredients into a bowl
  3. Stir
  4. Place remaining 4 ingredients into a separate bowl
  5. Stir
  6. Add wet ingredients into dry ingredients
  7. Stir Well
  8. Spoon into greased muffin tins
  9. Bake at 350 for 30 minutes or until knife inserted in center comes out clean.
  10. Enjoy!

http://www.foodallergycooking.net/dairy-free-egg-free-pumpkin-muffins/

Donuts with Sugar Glaze – Dairy Free & Egg Free

by 12 Comments

Dairy Free Egg Free Donuts

Every child should have a doughnut every now and then! Or is it donut?  According to the googles, both ways of spelling are ok so I will just mix it up a little. 🙂  I am always looking for new ways to make treats for all my kiddos, and I have been looking for a good donut recipe to try.  I remembered back in home-ec class during high school when we learned how to make biscuit dough.  Then they taught us how to make other things using that dough like cinnamon rolls and…Donuts!!  I decided to give it a try, but I really didn’t have time to roll and knead dough so I pulled out the canned biscuits.  It was quick, easy, and SOOOOO delicious!  I used can biscuits from Aldi which don’t have eggs or milk.  Make sure you read the entire package though because many of them do have milk.  Enjoy!

Dairy Free Egg Free Donuts with Sugar Glaze
Recipe Type: Dessert
Author: Holly
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6
These donuts are great for a special treat or even for breakfast. My kiddos love them and I love being able to treat my food allergic kiddos to something they can’t normally have, and these are SO Easy!
Ingredients
  • Canned Biscuits (Read the label to find some that do not contain dairy or egg). Most do contain wheat or so so you’d have to find an alternative if you avoid those allergens).
  • 2 Cups Oil , any will do – I use Coconut Oil
  • For Glaze:
  • 1 Cup water
  • 2 Cups Sugar
Instructions
  1. Put Oil in Large Skillet and turn to medium high
  2. Spread Biscuits out on Cutting Board
  3. Make holes in biscuits – I used an apple corer to make them, but you can use whatever you have around.
  4. Add Donuts to heated oil(make sure at least half the donut is submersed.
  5. Fry in oil until browned(less than a minute- Watch them closely or they will burn)
  6. Turn over and brown the other side
  7. Remove from skillet.
  8. To Make Glaze:
  9. Add water to Saucepan, bring to a boil
  10. Turn down heat and add sugar
  11. stir frequently until you have a syrupy texture.
  12. Dip donuts in Glaze with tongs(fully submerge).
  13. Set on Cookie sheet to cool
  14. Enjoy!