Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream Sundae With Dairy Free Caramel Sauce

Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream turned out to be amazing!

Scooping Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream

Rich and creamy with a hint of caramel…my mother, Matthew, Michael and I all deemed it to be a success.

So easy to create…I just replaced the granulated sugar in the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream recipe from Senior Editor Alisa Fleming’s recipe in the Summer 2013 Edition of Allergic Living Magazine with Demerara Sugar.

I let the ice cream base sit overnight with the vanilla bean to get as much vanilla flavour as possible. Follow your ice cream maker’s instructions to create a batch of your very own Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream.

A bowl of Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream

Soooo good!

For even more caramel flavouring…drizzle with a Dairy Free Caramel Sauce.

Dairy, Egg and Peanut/Tree Nut Free Caramel Ice Cream drizzled with Dairy Free Caramel Sauce

Oh my, yummy!

I found an easy recipe to adapt by Chatelaine Magazine recipe…Salted Caramel Sauce click here.

I just replaced the butter with Earth Balance Vegan Buttery Sticks, omitted the extra salt and used Belsoy for the cream.

Matthew got excited with the new Sundae dishes…he ‘went to town’ by scooping himself some Chapman’s Peanut/Tree Nut Free Vanilla Ice Cream….topping it with  Dairy Free Chocolate Sauceand taking it ‘over the top’ by crumbling a Dairy, Soy and Peanut/Tree Nut Free Brownie.

Matthew's creation, Chapman's Peanut/Tree Nut Free Vanilla Ice Cream topped with Dairy Free Chocolate Sauce and a crumbled Dairy, Egg, Soy and Peanut/Tree Nut Free Brownie

Matthew enjoyed every bit of it!

Enjoy!

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Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins To Celebrate Canada Day

Happy Canada Day!

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins for Canada Day

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins are perfect to celebrate Canada’s 146th birthday!

What better way to celebrate Canada Day than with some maple syrup laced muffins!

These were the perfect treat to bring over to my neighbour/friend Leslie’s where my boys were having a fun afternoon swimming with their friends in their pool.

Natasha exclaimed, “They taste like pancakes!”

Not quite sure where I acquired and wrote this recipe down from…I have had it since before I was married…enjoy!

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins for Canada Day

1/2 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 tsp kosher salt
1 tbsp. baking powder
1/2 tsp baking soda
3/4 cup quick oats
1/4 cup canola oil
1/2 cup Natura Rice Beverage
1/2 cup pure maple syrup (make sure it is the real thing)

Maple Glaze

1 tbsp. Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Buttery Spread
1/2 cup icing sugar
1 tbsp. pure maple syrup
1/4 – 1/2 tsp of water to thin the glaze to your liking

Instructions:

In a large bowl, combine all the dry ingredients.
In another bowl, combine all the wet ingredients.
Add the wet to the dry and stir just to combine.
Fill 12 paper lined muffin tin with batter.
Bake at 350 F for 20- 25 minutes or until golden.
Let cool for 10 minutes in the muffin tin before removing them to finish cooling on a cooling rack.
Spread with Maple Glaze.

Enjoy!

How will you be spending Canada Day? Baking anything special to celebrate? Do share!

A Belated Father’s Day Family Barbecue: The Boys Help Make Dairy and Egg Free Pierogis

Andy was away on his annual fishing trip with ‘the boys’ Father’s Day weekend so our Father’s Day celebration was detained a week.

Andy’s sister hosted a Father’s Day Family Barbecue this past Sunday, inviting their parents, her three children, their ‘friends’ and our family…for a total of 12.

My sister-in-law called me this past week to confirm the menu:

Pork Ribs baked in the oven then barbecued…I brought a mustard free barbecue sauce for Michael’s ribs.
Pierogis…I brought Dairy and Egg Free Pierogis for Michael as her Pierogis contain dairy and eggs…click here for the post.
-plain carrots
-Andy’s mom baked a Blueberry and Strawberry Rhubarb Pie…as her pastry contains egg…Michael chose Dairy, Egg, Soy and Peanut/Tree Nut Free Vanilla Cupcakes with Dairy Free Vanilla Icing.
-I also brought Dairy, Egg, Soy and Peanut/Tree Nut Free French Stick for all to enjoy.

Packaged allergy friendly food to take to our Father's Day Family Dinner hosted by my sister-in-law

Here are all the goodies that I brought:

-a cutting board and knife in a shield for the bread
-a pot to boil the pierogis in and a bowl to contain them
-a large spoon to scoop out the pierogis
-the frozen pierogis travelled in the cooler with freezer packs
-missing is my Bodum Bistro Sauce Pot for transporting Michael’s mustard free barbecue sauce. I like it because the lid holds a silicone brush which goes right back into the container so there is less risk of cross-contamination by putting it down somewhere.

The boys have been at me to make their favourite Dairy and Egg Free Pierogis for some time now…I thought this would be the perfect time for them to learn how to make them.

A bowl of Dairy and Egg Free Pierogi made by Michael and his friends

Pierogis are not difficult to make…but they are time-consuming. I like to split the steps into two days:

Day 1:

Michael peeled and boiled the potatoes.
Refrigerated potato water for pierogi dough the next day.
Michael mashed the potatoes and added the Daiya Cheddar Style Shreds, Earth Balance Vegan Buttery Sticks and pepper to create the filling.
Covered and refrigerated potato filling for the next day.

Day 2:

I heated the reserved potato water while the boys measured the ingredients for the pierogi dough.
After the dough had time to rest for 30 minutes…the boys started to roll out pieces of dough to fill with the potato filling.
Pierogis were frozen on cookie sheets and transferred into freezer bags…setting aside enough to be boiled up for dinner.

Tale of Events

Michael ended up taking control of the pierogi making after his father showed him how he remembered watching his father make pierogis…rolling out the dough and cutting out circles.

Matthew and Michael rolling, cutting and filling Dairy and Egg Free PierogisMatthew didn’t like getting his hands all floury so Michael convinced him to be in charge of rolling out the dough and cutting the circles while Michael filled and sealed the pierogis.

I left them to sort it all out. From the other room, I could hear Michael’s encouraging words…”You’ve got the fun part…cutting out the circles.” Adding in,  “Whatever you do…do not start in the middle…start out here at the edge.” 

Dairy and Egg Free Pierogid made by Michael and Matthew

With admiration in his voice, I heard Michael state to Matthew…“We’re making pierogis!”

Learning how to cook/bake in general, let alone with food allergies is a life skill…basic cooking skills seem to be getting lost in this ‘fast food’ world.

I aim to take a stab at sharing the basic cooking skills my mother taught me with my boys…expanding upon them with the basic allergy cooking skills that I have learned along the way. 

My starting point…teaching my boys how to make some of their favourite allergy friendly dishes.

Wish me luck!

P.S. You’ll never believe what happened as I sat writing this post…I looked out the window to see two of my boys’ neighbourhood friends walking to our front door. I called out to Michael, “William and Victoria are here.” Michael’s response, “I know. They are here to help make the pierogis.”

William, Victoria and Michael making Dairy and Egg Free PIerogis

How awesome is that!

P.S.  Michael shared some of his Dairy and Egg Free Pierogis at the family dinner…all were impressed. Even Grandpa…’King of the Pierogis’…was curious to know what was in the potato filling and how we could make the dough without any egg!

I am curious to know:

Are allergic youth learning to cook for themselves at home or are they relying on parents or ‘processed allergy friendly food’?
Are allergic youth interested in learning basic allergy cooking skills? Would they sign up for a course if it were offered?

Dairy, Egg, Soy and Peanut/Tree Nut Free ‘Scream/Dream Bars’

May is Food Allergy Awareness Month in Canada and Sunday is Mother’s Day…this post aims to honour them both.

As a mother with two teenaged boys with multiple food allergies…Anaphylaxis Canada’s Youth Advisory Panel’s (YAP) 31 Tips for Parents – From Teens (click here) has encouraged me to learn more about what allergic youth of today need. To do so,  I have been visiting their site…Why Risk It?Where Real Life And Allergies Collide.

Why Risk It? is a great site for allergic youth to learn more about how their peers with food allergies are living/coping/dealing with their food allergies through real life stories of their own.

With two teenaged boys with multiple food allergies in the house…forever on the look-out for something tasty to eat…I was curious to check out the recipes on the Why Risk It? Blog.

I must say…I was a bit disappointed to find only 3 recipes. Out of the 3 recipes, only one stood out…I love a recipe with a good story.

The post was written by Arianne. Due to Arianne’s peanut/tree nut allergies and her brother’s egg allergies…Halloween treats were off limits at her house. Lucky for Arianne and her brother, her mother learned to make special allergen friendly Halloween treats, such as Scream Bars, for her and her brother to enjoy so they would not feel left out.

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Scream Bars'

Arianne states, “To this day, I still use her recipes and praise her every second that I get for helping me and my brother to truly feel the Halloween spirit.”

Click here for the original story and recipe.

I have adapted Arianne’s, already egg and peanut/tree nut free recipe, to be dairy free to accommodate my eldest son’s dairy allergy.

Adaptions and Recommendations:

1) Replace the 1/2 cup butter with Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Buttery Spread for a soy free version.
2) Cream the room temperature Earth Balance before adding the brown sugar…cream them together before adding the flour.
3)  Measure all the dry ingredients, excluding the coconut and rice krispies, in a large bowl.
4)  I used Adrianne’s 2 egg replacement: I measured 4 tbsp. of warm water in a little dish…just before I was to add it to the mixed dry ingredients, I added the 1 tbsp. of baking powder. I stirred it all together while it fizzed then quickly added it to the dry ingredients to combine. I then added the coconut and rice krispies.

Dairy, Egg, Soy and Peanut/Tree Nut Free Dream Bars

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Dream Bars'

A sweet, crunchy, decadent treat!

Matthew found them…“Nice and crunchy with a powerful chocolatey taste.”

As Mother’s Day is this Sunday…I would like to take the time to thank my mother for encouraging me to help in the kitchen…she gave me the skills I needed to be creative in the kitchen, instilled in me a love for good ‘real’ food, and sent me off into the world with a pleather of great recipes…many of which I have adapted to share with my family today.

As a mother myself…I hope I can do the same for my boys.

On that note, I would like to wish all the mother’s out there with children, family members and/or friends with food allergies…here’s to you and all that you do…

HAPPY MOTHER”S DAY!

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

My neighbour and friend, Leslie, is one busy mom…with two of her children in competitive swimming, one of them in rep soccer and a third child in karate….her schedule is all over the place.

Leslie was happy to share with me a recipe that her children enjoy as a snack to tide them over between meals when they are on the run. She hoped it might be something my boys would enjoy too.

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Oats, whole-wheat, wheat-germ, topped with a rich chocolate coating…one hardly notices these are full of fibre! Matthew loved them!

This recipe was passed on to Leslie from a long-time friend whose children love them. Surprisingly, her friend named these Brownies…an odd choice as they are nothing like Brownies.

I hand delivered samples of my version of Leslie’s Oatmeal BarsDairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Oatmeal Bars…to Leslie’s house. Her children were very excited to try them…their expert opinion…“Just like yours mom.”

A trip up the street to my other friend, Linda’s house where more samples of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars were delivered. I am happy to report they were deemed…‘delicious’.

I am always pleased when I can adapt a recipe to be allergy friendly for my boys and at the same time be enjoyed by both adults and children without food allergies.

In my eyes…that is what I call a success!

This recipe was easy to adapt…I switched the butter/margarine to Earth Balance Vegan Buttery Sticks or for a soy-free version use Earth Balance Soy Free Natural Buttery Spread, the egg to 1/2 tsp baking soda and 2 tbsp. water and I used Enjoy Life Chocolate Chips.

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

1 1/4 cups whole-wheat flour
1/2 cup wheat germ or natural bran (I used wheat germ)
1 cup quick oats
1 tsp baking soda
1/2 tsp kosher salt
1 cup demerera sugar
1/2 cup Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Buttery Spread
2 tbsp. water
1 tsp pure vanilla

Topping

1/2-3/4 cups Enjoy Life Chocolate Chips or Chocolate Chunks

In a large bowl, cream the sugar and Earth Balance of your choice.
Add the water and vanilla.
In another bowl, combine all the dry ingredients.
Combine the dry with the creamed ingredient mixture.
Pat into a 9 by 13 greased pan.
Bake at 375 F for 15-20 minutes or until the edges are golden.
Sprinkle the chocolate chips over the top and let sit for 5 minutes.
Spread the melted chocolate to cover the top of the oatmeal bars.
Let cool completely…will crumble if you cut it while still warm.

Enjoy!

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Tip 1:  Leslie’s daughter enjoys her Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bar warmed up in the microwave…her son Alex offers it up for dessert with a scoop of ice cream…while Evan, I believe he eats it anyway he can!

Tip 2:  I like to ‘tweak’ recipes…Here is my updated even healthier version of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars…Oatmeal and Chocolate with a touch of cinnamon…yummy!

1)  Use an equal amount of canola oil for the Earth Balance Vegan Buttery Sticks.
2)  Use a flax egg (1 tbsp. flax meal mixed with 3 tbsp. water and let rest in the refrigerator while you put together the rest of the ingredients) and add to the oil and sugar mixture.
3) Add 1/2 tsp cinnamon to the dry ingredients.
4) Reduce baking soda to 1/2 tsp and omit the 2 tbsp. water.

I dropped off samples at Leslie’s house…what would her children make of the change?  They loved them both!

If you are looking for an Oatmeal Barbake the original version. For more of an Oatmeal Cookiebake the updated version.

I happen to prefer the cookie version better…which would you prefer?

Dairy, Egg, Soy and Peanut/Tree Nut Free ‘British Flapjacks’

My interest in Flapjacks stemmed from this great article that I read in the March 2010 issue of Bon Appetit Magazine titled, “bar none When is a flapjack not a pancake? When it is a delicious, buttery British cookie”, by Molly Wizenberg.

A pan of Dairy, Egg, Soy and Peanut/Tree Nut Free Flapjacks

I have to say, Molly’s article made me laugh. It made me recall my own memories of my trip to Europe with my best friend, at the age of 19.  Michelle and I visited my Scottish relatives and over-indulged in all their tasty delicacies. Thank goodness for Pepto Bismol! More importantly, it reminded me of an oatmeal cookie.

My Aunt Mary, in Scotland, is famous for her Oatmeal Cookies…could this have been a Flapjack? I quickly emailed my cousin who contacted his mother…I had the recipe the very same day.

My Aunt Mary’s Oatmeal Cookie recipe turned out to be more of a cookie than a ‘flapjack square’. I tried it all the same and fell in love with the memory. Click here for my post on my adapted recipe for my Aunt Mary’s Oatmeal Cookie recipe.

I had to adapt a batch of Molly’s British Flapjack recipe to compare…I replaced the butter with Earth Balance Vegan Buttery Sticks or for a soy free version use Earth Balance Soy Free Natural Buttery Spread.

A selection of Dairy, Egg, Soy and Peanut/Tree Nut Free Flapjacks

I love Molly’s description of her experience eating her first British Flapjack

“You take a bite, and it tastes good, if a little wholesome. But you keep chewing, and in a second or two, the flavor opens up threefold, big and toasty and rich, and your salivary glands start going, and you think, This is delicious. I don’t know what this thing is, but I’m going to need another.”

Molly is ‘bang on’! Both my Aunt Mary’s Oatmeal Cookie and Molly’s British Flapjack have that rich, toasty oat flavour that makes your mouth water. Whereas, the cookie is, well, more like a cookie…the flapjack has a slightly sweeter, candy like chew to it.

A Dairy, Egg, Soy and Peanut/Tree Nut Free Flapjack and Oatmeal 'Flapjack' Cookie

Frankly, both are yummy and terribly addictive!

Enjoy!

Click here for the Molly’s original article and here for her original recipe.

Tip 1:  Molly’s British Flapjacks were a bit difficult to remove from the pan…might want to remove them soon after they have cooled and store in another container. Although, I did enjoy nibbling on all the bits stuck to the pan!

Tip 2: I would love to try both my Aunt Mary’s Oatmeal Cookie and Molly’s British Flapjack using canola oil instead of Earth Balance.

Tip 3:  Oat flour would make for an even ‘oatier’ taste and texture in my Aunt Mary’s Oatmeal Cookie.

Tip 4: Both my Aunt Mary’s Oatmeal Cookie and Molly’s British Flapjack could be gluten-free using gluten-free oats, flour or oat flour.

Tip 5:  Lyle’s Golden Syrup is a British staple…many would say it is irreplaceable in both my Aunt Mary’s Oatmeal Cookies and in Molly’s British Flapjacks.

My Aunt Mary’s Dairy, Egg, Soy and Peanut/Tree Nut Free Scottish Oatmeal ‘Flapjack’ Cookies

I have come by my love of oatmeal and ‘sweet syrup’ honestly…I am of British stock…my parents emigrated to Canada in the mid 1960’s.

Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal 'Flapjack' Cookies

My Scottish grandfather used to soak a bowl of oatmeal every night before bed for his morning breakfast…a tradition my son, Matthew, continues. Although, Matthew does not soak the oats…he does enjoy a big hearty bowl of oatmeal with milk and drizzled with pure maple syrup…our Canadian version of ‘golden syrup’.

I have always been drawn to recipes that incorporate the use of oats…oatmeal cookies, oatmeal bars, oatmeal crisps, crumbles and of course, a hot steaming bowl of good old oatmeal…I love the rich taste of sweetened toasted oats!

It is with great pleasure that I have finally come to adapt an oatmeal recipe handed down by my Scottish Granny, to her daughter, my Aunt Mary. To this day, my Aunt Mary bakes these cookies for all my Scottish relatives to enjoy that are still living in a small town in Scotland.

My Aunt Mary’s Oatmeal ‘Flapjack’ Cookies have stood the test of time…I can still remember enjoying them on all my visits back ‘home’ to see all my Scottish relatives.

Aunt Mary’s Dairy, Egg, Soy and Peanut/Tree Nut Free Scottish Oatmeal ‘Flapjack’ Cookies

Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal 'Flapjack' Cookies

1/2 cup Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Natural Buttery Spread
1 tsp Lyle’s Golden Syrup
1 tsp water
1/2 cup Demerara  Sugar

Melt the above ingredients and then add to the mixed ingredients listed below.

2 cups ‘porridge’ oats (quick oats)
1 cup ‘self-raising flour’ (1 cup unbleached all-purpose flour mixed with 1 tsp baking powder and 1/4 tsp kosher salt)
1/2 tsp baking soda

Combine all ingredients and then shape into a ball and flatten into a disc.

Tip:  For the first batch…I just left the dough in the shape of a ball. My mother informed me that my Aunt Mary’s cookies are more of the shape of a ‘Hobnob’. Click here for a picture. I found the ingredients to be too dry by the second batch…so I added 2 tbsp of water to the mixture…a bit sticky to work with…and then shaped them on the cookie sheet into a flattened disc…much like a ‘Hobnob’. By the time I was ready to shape the third and final batch…the cookie dough was much easier to shape.

Bake at 350 F for 15 – 20 minutes or until golden brown.
Cool on baking sheet for 10 minutes before transferring them to a cooling rack.

Enjoy!

Enjoying Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal 'Flapjack' Cookies

Delish…rich tasting with that great toasty oat taste…just like Aunt Mary’s! Although, I sure would love a hands-on tutorial…I must get my baking gene from her!

P.S. I know just the couple that will enjoy a package of these ‘British treats’.

A package of Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Scottish Oatmeal 'Flapjack' Cookies for my neighbour

There is something so comforting about oatmeal…with a cup of tea…perfection!

Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookies

I have been perusing through the piles of magazines that have been collecting in various corners of my house…tearing out recipes that I hope to adapt.

One such recipe that caught my eye was in the July/August 2012 issue of Eating Well Magazine.

A plate of Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookies

Bev’s Chocolate Chip Cookie recipe was the winner of Best Cookies…after reading over the recipe…I just had to adapt them. Click here for the original recipe.

Dairy, Egg, Soy and Peanut/Tree Nut Free Whole-Wheat Oatmeal Chocolate Chip Cookies

A plate of Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookies

Yum is all I can say about these crunchy little gems!

Their taste reminds me of a chocolate covered digestive…one of my favourite store-bought cookies my mom would purchase for special occasions.

Matthew was very taken with them…he polished off three of them in one sitting.

Adaptions:

I substituted 1/4 cup of Earth Balance Vegan Buttery Sticks (for a soy free version use Earth Balance Soy Free Natural Buttery Spread) for the butter.
I substituted 1/2 tsp of baking soda and 2 tbsp of water for the egg. Just increase the baking soda in the original recipe to 1 tsp and add the water when the egg is added in the original recipe.
 I used Enjoy Life Chocolate Chips

Enjoy!

Enjoying a Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookie

P.S. I am thinking… Dairy, Egg, Soy and Peanut/Tree Nut Free Whole-Wheat Oatmeal Chocolate Chip Cookies will be the perfect cookies to send to my Secret Sister. Lovely with a cup of tea to warm up after a brisk walk with her dog. I have signed up for Carla @ My 1/2 Dozen Daily’s Spring Secret Sister Swap.

I will be posting my package to my Secret Sister in the coming month…watch out for it!

The Toronto Star’s 2012 Cookie Calendar Countdown: Dairy, Egg, Soy and Peanut/Tree Nut Free ‘100 Good Cookies’

I have to admit…everything about the Toronto Star’s 2012 Day 9 Cookie Calendar Cookie grabbed my attention.

For starters, the name itself…’100 Good Cookies’…piqued my interest.

Secondly, there were the interesting ingredients…both butter (or non-dairy alternative such as Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Buttery Spread) and vegetable oil are required, cream of tartar, as well as a fun mix of oatmeal, rice krispies and coconut.

Thirdly, once again the timing of this recipe is stellar! Ever since both the boys tested negatively for coconut on their allergy skin testing, I have been looking for a recipe to introduce coconut…bingo!

Attention:  Anaphylaxis Canada does not include coconut as a tree nut, although they can cause allergic reactions. Therefore, consult with your allergist. Click here for a link to Anaphylaxis Canada’s list of top food allergens.

However, the actual selling point for me was the story…I love a recipe with a good story!

The recipe for 100 Good Cookies was sent in to the Toronto Star by Joyce Stephenson of Oakville. “Here is my favourite cookie,” the article states. “It is not fancy, not particularly Christmas-y, not exotic-but this recipe makes the best cookies you will ever taste. Every time I make them, people just gobble them up and want the recipe.”

Sold!

Dairy, Egg, Soy and Peanut/Tree Nut Free ‘100 Good Cookies’

A plate of Dairy, Egg, Soy and Peanut/Tree Nut Free '100 Good Cookies'

I adapted the original recipe to meet my boys’ food allergies…I replaced the butter with Earth Balance Vegan Sticks (for a soy free recipe use Earth Balance Soy Free Buttery Spread), and the egg with 2 tbsp of water added just before the canola oil and an extra 1/2 tsp baking soda to the flour mixture. Click here for the original recipe in the Toronto Star.

After baking up a few sheets of cookies, I tried one. I felt it was missing something…pure vanilla. I added about 1 1/2 tsp of pure vanilla to the remaining batter…they still needed something. Matthew and I both couldn’t taste the coconut, so I added a bit more coconut to some of the batter…both Matthew and I agreed we liked this version the best. Michael could not tell the difference…he liked them both.

My taste testers (with no food allergies), Victoria and William, enjoyed them…even Victoria who is not a coconut fan!

Topped with dab of Dairy Free Vanilla Icing and sprinkled with toasted coconut…

Dairy, Egg, Soy and Peanut/Tree Nut Free '100 Good Cookies'

…creates a festive touch for Christmas!

Tip 1: Next time, I would add 2 tsp of pure vanilla and at least another 1/2 – 3/4 cup of unsweetened desiccated coconut.

Tip 2:  I made the cookies slightly more than 1 tsp and baked the cookies for approximately 10 minutes.