Tips for an allergy friendly Easter

Easter is right around the corner!

If you participate in the holiday and you or your children have food allergies, it may cause your pulse to race a bit.

It doesn’t have to be all stress and no fun though. There are plenty of ways to enjoy the holiday with your kids without breaking into a cold sweat.

Depending on what allergies have affected your family, you can always go candy and sweets free- and fill the basket with fun treats like the following:

  • Wooden, plaster, plastic or Styrofoam eggs that you color at home
  • Stickers, stamps, markers, paints, coloring books and craft items – crafts are always fun, keep the kids entertained and leave you with a memento, too!
  • Easter themed stuffed animals
  • Small action figures, dolls or animal figurines
  • Accessories like jewelry, sunglasses, hats or hair clips
  • Key chains, toy cars or other collectibles
  • Gift cards for the older kids or “Bunny Money” for the younger kids (they can redeem them for a gift of their choosing)
  • Bubbles or sidewalk chalk
  • Flower seeds to plant outdoors
  • Balls, pails and shovels or pool toys- Summer is coming!
  • Bathmarkers, crayons or colors
  • Books, videos or DVDs, for those rainy days.

If you can’t give up the sweets and treats, why not indulge?

Here are some recipes to satisfy your sweet tooth. . . yum!

Choco-Coco Nests & Fudge Sunny Bunnys (dairy free, gluten free, vegan)

Choco-Coco Nests

Yield: 8 3″-inch nests | active time: 20 minutes | total time: 2 hours (includes chilling)

-1 1/4 cup shredded unsweetened coconut

-1/2 cup coconut butter or creamed coconut

2 Tbsp cocoa or carob powder

- 1-2 Tbsp agave, honey, or maple, to taste

-”egg” decoration: jelly beans, goji berries, freeze-dried blueberries, snipped apricots, almonds, cashews, etc

  • Line a baking sheet or tray with wax paper or parchment paper.  Set aside.  Get out your “egg” decoration and have ready to go!
  • Place coconut cream in a double boiler, or in a large glass bowl placed on top of a small pot of water (the bowl should rest on the rim of the pot, and be above the water).
  • Bring water to a boil, reduce to a simmer, and let the coconut cream warm until smooth.  Remove from heat.  A
  • Add agave/honey and cocoa/carob, and stir until smooth, then add shredded coconut.
  • Scoop 2 Tbsp of the mixture onto the lined baking sheet, spreading out into a 3″-wide mound.  Create a small indentation in the middle, and press your “eggs” into the mixture lightly, so that they stick when the mixture cools.
  • Once you’ve made all your nests, place baking sheet in the refrigerator to cool completely, about 1-1 1/2 hours.

Can be stored at room temperature, but may soften.  For best freshness, store in a well-sealed jar or container in the refrigerator for up to 10 days (though they won’t last that long…).

Fudge Sunny Bunnies

Yield: 8 bunnies and some leftovers | active time: 20 minutes | total time: 2 hours (includes chilling)

-1 15-oz can cooked black beans ( about 1 3/4 cup cooked)

-1/4 cup + 1 Tbsp coconut oil

-3 Tbsp seed or nut butter

- 2-4 Tbsp agave, maple, honey

or 1-2 dates, to taste

-3/4 cup cocoa or carob powder

-1 1/2 tsp vanilla extract (alcohol-free)

-1/4 cup toasted sunflower seeds (or other seed/nut that corresponds to your butter)

  • Place all ingredients in a food processor and process on high until totally smooth and well combined, scraping sides as necessary. Mixture will be kind of dry and crumbly, but should be soft and hold its form when pressed together.
  • Add toasted seeds and pulse a few times to combine.
  • Turn mixture out onto a flat surface that has been lined with plastic wrap.
  •  Pat down into a round, then cover with plastic wrap and roll with a rolling pin so it is about 3/4″ thick.
  • Remove upper layer of plastic wrap, and using a cookie cutter, cut rabbit shapes (or other shapes) as desired.
  • Place cut out shapes on a lined tray, and roll trimmings into a ball.  Press between sheets of plastic wrap again, roll out, and continue cutting out shapes until you don’t have enough dough.
  • Chill remaining scraps as is, or cut into small cubes.  Chill for 1-1 1/2 hours in refrigerator, until solid.

Allergy-Free Cupcakes by Sharissa Greer

Makes 1 dozen cupcakes (eggs, fish, gluten, milk, peanuts, shellfish, soy, tree nuts and wheat free)

1 cup rice flour
½ cup potato starch
½ cup tapioca starch
½ tsp. xanthan gum
2 tsp. Rumford ® baking powder
½ tsp. kosher salt
1 cup pure cane sugar
½ cup sunflower oil (or other compatible oil)
½ cup water
½ cup unsweetened apple sauce
1 tsp. pure vanilla extract

Preheat oven to 350° F.

Mix all dry ingredients (first seven listed) together with a wire whisk.
In a separate bowl, whisk the (remaining four) wet ingredients together. Add the wet ingredients into the dry and stir well. Spoon the batter evenly into twelve lined muffin tins, and bake for 25 minutes. Cool completely and decorate with Cake, Cupcake, and Cookie Frosting from our recipe book and jelly beans, chocolate chips or any of your favorite fun things. This recipe yields one dozen cupcakes.

Cake, Cupcake, and Cookie Frosting
½ cup Spectrum ® palm oil shortening
½ cup Earth Balance ® butter substitute
3 cups powdered sugar
Up to ½ cup rice milk, at room temperature

With an electric mixer, blend the shortening and butter substitute together until creamy. Slowly add in the powdered sugar, while still blending. If the icing appears too thick, add a little rice milk, a teaspoon at a time, until desired consistency is achieved.
At this stage, spoon out a little extra icing to add coloring into for decorating later, if desired.

Tip: If you’re sensitive to artificial food colorings, try this:
For pink icing, use beet juice; for purple, use fresh Bing cherry juice or blueberry juice. For a “carrot” color, you can use a small amount or annatto powder heated with a little water.

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Or maybe baking isn’t how you want to spend your weekend- I get it.

Check out these awesome Vegan Chocolates from Allison’s Gourmet…

Any way you want to spend it, make it fun and family filled!

 

If you are gluten free, dairy free, nut free, soy free, egg free, or vegan check out Tasterie.com ! Tasterie has tons of allergen free treats that are healthy and your kids will love!

Photo credit 1, 2, 3, 4

Orange Fig Bars

These look absolutely delicious! I cannot wait to try this recipe.

A big thanks to Sophie and Heather for coming up with this one.  Please check out their post for more info on where to buy the allergy friendly products.

Ingredients:

2 cups dried black mission figs

2/3 cup freshly squeezed orange juice

2 tablespoon coconut oil, softened

1/2-3/4  cup shredded coconut

Directions:

After rinsing the figs off and cutting off the stems, blend them in a food processor until they are well mixed. 

Add the orange juice and coconut oil.  Blend again until it becomes like a fig paste.  Pour some shredded coconut in the bottom of a square dish.  Spoon in the fig paste.  Mix it into the shredded coconut until the paste is coated with coconut.  Pat into the square dish, cover and place in refrigerator for 30 minutes before serving.