Cooking With Care - Recipes for kids with Allergies!

The following recipes are created to help people with various severe food allergies cook great tasting food.

These recipes are made with natural ingredients and are not intended to imitate the more conventional recipes. They make superb eating on their own. You’ll find the ingredients at your local supermarket or health food store including the Asian products

1) Rice Crust Quiche
No wheat, Gluten, dairy, nuts

Ingredients:

2 tsp yeast extract or miso or 2 stock cubes
21/2 cups hot water approximately, depending on rice used
3/4 cup rice (white or brown)
1 egg
2 tsp maize cornflour or tapioca flour
1Tbsp sesame seeds
1Tbsp/1 tsp fresh/dried chopped herbs
e.g. parsley, basil, oregano, chives, marjoram

Directions:

Preheat oven to 175 celsius. Lightly grease a 23 cm pie mould. Dissolve yeast extract in hot water in a saucepan. Cook rice in water until tender and liquis is absorbed. Add more water if using brown rice. Add dried herbs (if using) while rice is still warm, or allow to cool before adding fresh herbsnd egg and cornflour. Mix well. Press rice mixture into pie dish. Rest for 20 minutes and prepare filling.

Optional Filling:
1/2 onion, diced
1/2 cup chopped bacon or ham
1/2 cup sliced mushrooms
200 g cubed tofufresh chopped herbs
1/2 cup red capsicum or sweetcorn or celery
3 eggs
1 cup milk alternative, e.g. soy or rice
freshly gound pepper and salt
1 medium courgette (zucchini) sliced.

2) Pizza Crust
No Wheat, gluten, dairy, nuts

Ingredients:
1 cup brown rice flour
2 cups white rice flour
1/2 cup tapioca or potato flour
6 tsp xanthan gum
1/4 cup sugar
11/2 tsp salt
1 cup soy milk powder
3 Tbsp active dry yeast
11/2 cups warm water
2 large eggs
2 Tbsp melted dairy-free margarine or 2 Tbsp oil

Directions:

Preheat oven to 175 celsius. Lightly grease and flour two 30 cm pizza pans. Sift all dry ingredients together well (excluding yeast). Dissolve yeast in warm water, leave to stand for 5 minutes. Beat eggs, add to yeast and water, blend in cooled melted margarine. Add dry ingredients to liquid and mix well. Allow to rise in warm cupboard for 30 minutes. Lightly punch dough to give an even texture and divide equally in two. Press mixture into pizza pans evenly, about 5 mm thick. Bake for 15-20 minutes until golden. Add topping of your choice and bake for a further 10-12 minutes. Makes 2x30cm bases.

Note: This is a light airy base with a slight scone texture because of the milk powder, egg and added sugar.

3)PAD THAI
Flax seeds make the perfect substitute for peanuts because they have a great crunch. If bean sprouts are a problem for your family, substitute an equal amount of thinly sliced bok choy. It won’t look quite the same but it adds a similar textural component. Tamarind gives the best flavour to the sauce but is often hard to find. We have used seasoned rice vinegar to compensate for the tamarind and 1 tbsp (15 mL) ) ketchup. Add shrimp and tofu with the chicken if these are not a problem.

8 oz (250 g) flat rice noodles (about 1/4-inch/5-mm wide)
Sauce:
3 tbsp (45 mL) sugar 3 tbsp (45 mL) fish sauce 1/4 cup (50 mL) lime juice
2 tbsp (25 mL) seasoned rice wine vinegar (or 2 tbsp tamarind concentrate)
1 tbsp (15 mL) ketchup (omit if using tamarind)
1 tsp (5 mL) sambal oelek
1/4 (50 mL) chicken stock or water
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) chopped shallots or red onion
1 tbsp (15 mL) chopped garlic
8 oz (250 g) chicken breasts, cut into 1/4-inch (5-mm) thick slices
1 large bunch green onions, cut on the bias into 1-inch (2.5-cm) lengths
3 cups (750 mL) bean sprouts

Garnish:
1/2 cup (125 mL) coriander sprigs
4 lime wedges
2 tbsp (25 mL) flax seeds (optional)

Soak rice noodles in very hot water for about 20 minutes. They should be pliable and able to drape over your hand but still have a little texture. They will soften more in the wok. Drain noodles and rinse well with cold water. Reserve.
sugar, fish sauce, lime juice, seasoned rice vinegar, ketchup, sambal oelek and stock and set aside.
Heat oil in a wok or skillet over high heat. Add shallots and garlic and stir fry for 30 seconds. Add chicken and stir fry for 2 minutes or until almost cooked through. Add noodles and toss to combine. Add sauce, toss again, and add green onions and half of bean sprouts or all of bok choy. Cook for 2 minutes or until noodles are soft.
Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flax seeds and serve immediately.
Serves 4
Per serving for 4 servings:

Calories 560
Calcium 110 mg
Total fat 18 g
Magnesium 77 mg
Saturated 2 g
Sodium 1400 mg
Monounsaturated 9 g
Potassium 630 mg
Polyunsaturated 6 g
Vitamin E 3.5 mg
Carb 70 g
Iron 3.5 mg
Protein 29 g
Vitamin A 69 RE
Cholesterol 75 mg
Vitamin C 25 mg
Fibre 5 g


4)CHOCOLATE BANANA BROWNIES

There is quite a lot of fruit in these easy brownies - bananas, prune puree and dried cherries. They combine amazingly well to make a rich and chewy brownie that both kids and adults will love. Use dark European chocolate that has a high amount of cocoa solids in it - 60 to 70 percent for a rich dark taste.

Ingredients:
2 cups (500 mL) all-purpose flour
2 cups (500 mL) granulated sugar
3/4 cup (175 mL) unsweetened cocoa powder, sifted
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
1/3 cup (75 mL) water
1/4 cup (50 mL) prune baby food
1/4 cup (125 mL) mashed ripe banana
1 cup (250 mL) vegetable or canola oil
1 tsp (5 mL) vanilla extract
3/4 cup (175 mL) chocolate chips
1/2 cup (125 mL) dried cherries

Preheat: oven to 350 F (180 C).
Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Combine water, prune baby food, banana, oil and vanilla and stir into dry ingredients. Stir in chocolate chips and dried cherries and mix until evenly combined.
Grease a 9 x 13-inch (23 x 32-cm) baking pan and line the bottom with parchment paper.
Spread mixture evenly into pan and bake for 30 to 35 minutes or until a cake tester comes out clean. Let cool fully before cutting.
Makes about 16 brownies

Per serving for 16 servings:

Calories 340
Calcium 90 mg
Total fat 17 g
Magnesium 42 mg
Saturated 3 g
Sodium 190 mg
Monounsaturated 9 g
Potassium 230 mg
Polyunsaturated 4 g
Vitamin E 2.4 mg
Carb 48 g
Iron 2 mg
Protein 3 g
Vitamin A 0 RE
Cholesterol 0 mg
Vitamin C 0 mg
Fibre 3 g


5)CHOCOLATE BIRTHDAY CAKE

For this ever-so satisfying chocolate cake use the best bittersweet chocolate you can find and read the ingredient list carefully to make sure it doesn’t contain any milk solids.

Ingredients:
3/4 cup (175 mL) water
4 oz (125 g) bittersweet chocolate, finely chopped (about 2/3 cup/150 mL)
1/2 cup (125 mL) vegetable oil 2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) unsweetened cocoa powder, sifted
1 cup (250 mL) sugar
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) kosher salt
2 tbsp (25 mL) balsamic vinegar

Glaze:
4 oz (125 g) bittersweet chocolate, finely chopped (about 2/3 cup/150 mL)
1/4 cup (50 mL) water
1 tsp (5 mL) corn syrup
Preheat the oven to 375 F (190 C).
Line the base of a 9-inch (23-cm) round spring form pan with parchment paper.
Place water and chocolate in a small heavy pot over medium-low heat and stir until chocolate is almost fully melted. Remove from heat and continue to stir until chocolate is melted and mixture is well combined. Stir in oil and vanilla and set aside.
Combine flour, cocoa, sugar, baking soda and salt in a bowl and stir with a fork until uniform. Add liquid mixture to dry ingredients and stir until well combined. Scrape batter into prepared pan.
Pour vinegar on top of batter and use a fork to incorporate it into the batter as quickly as possible. There will be pale swirls in the batter from the baking soda and vinegar reacting. Stir just until vinegar is evenly distributed. Bake for 35 to 40 minutes or until a cake tester comes out clean.
Let cake cool fully in pan, then run a knife around the edge to loosen it from the sides. Remove sides of pan, carefully invert cake onto a plate, remove bottom of pan and peel off parchment paper. Use another plate to turn cake right-side up.
Place cake on serving plate and make glaze. Place chocolate, water and corn syrup in a small heavy pot over medium-low heat and stir until chocolate is almost fully melted. Remove from heat and continue to stir until chocolate is melted and mixture is shiny. Allow to cool for 5 minutes or until it has thickened slightly, and then spread glaze evenly over top of cake.
Serves 8 to 10

Per serving for 10 servings:

Calories 360
Calcium 40 mg
Total fat 21 g
Magnesium 25 mg
Saturated 6 g
Sodium 250 mg
Monounsaturated 6.5 g
Potassium 280 mg
Polyunsaturated 3 g
Vitamin E 1.9 mg
Carb 46 g
Iron 3 mg
Protein 4 g
Vitamin A 1.7 RE
Cholesterol 0 mg
Vitamin C 0 mg
Fibre 2 g