Dairy-Free S'mores Milkshake

This recipe was given by Shae!

Allergy Information: Free from dairy, egg, peanuts, soy, fish, sesame, and shellfish (can be made gluten and tree nut free)

When I think of summer, two things come to mind: ice cream and making s’mores. This recipe has the best of both worlds. It’s allergy-friendly and so easy to make.

Ingredients:

• Marshmallows (Get vegan to be fish free!)

• Enjoy Life chocolate bars (or any safe chocolate bars)

• Graham Crackers (I used Honey Maid, but GF graham crackers can we used)

• So Delicious Vanilla ice cream (or any DF ice cream)

• Silk almond milk (or any safe milk alternative)

Directions/Steps:

1. Place approx 25 marshmallows on a cookie sheet with foil and broil until toasted. Set aside.

2. Put graham crackers in a sandwich bag and crush. Pour crumbs on a plate and set aside.

3. Place chocolate bars in a bowl and microwave until melted.

4. Dip top of a glass into melted chocolate and then graham cracker crumbs. Set aside.

5. In a blender, put 5 scoops of ice cream, 3 tablespoons of DF milk, and the toasted marshmallows. Blend together. You can add more ice cream or milk to get the right consistency.

6. Pour into the glass. Top with extra toasted marshmallows, graham crackers, and chocolate bar. Drizzle with extra melted chocolate.

Shae's Bio:

My name is Shae Averaimo. I live in Milford, Connecticut. I am 14 years old and going into my freshman year of high school. I am allergic to dairy. I love cooking and baking. My favorite subject at school is science. In my free time, I love going to the beach. One fun fact about me is that I got the opportunity to swim with dolphins in Hawaii.

Raspberry Lemon Cupcakes

This recipe was given by Maria! Such a fun summer dessert!

Allergy Information: Free from tree nuts, peanuts, soy, fish, shellfish, and sesame

and can be modified to be dairy-free. CONTAINS EGGS AND WHEAT

Ingredients:

• 2 ¾ cup all purpose flour

• 1 ½ tsp baking powder

• ½ tsp salt

• 1 cup butter (or oil)

• 1 cup sugar

• 4 eggs

• 1 tbsp lemon zest

• 1 tbsp vanilla extract

• 1 cup (non-dairy) milk

• 1 pint raspberries

• 1 cup powdered sugar

• 1 stick butter (can be non-dairy)

Directions/Steps:

1. Preheat the oven to 350 F and line a cupcake tin with muffin liners.

2. Whisk together the flour, baking powder, and salt.

3. In a separate large bowl, cream together the butter/oil with the sugar. Slowly add in the eggs until fluffy, then add the vanilla and lemon zest.

4. Alternate between adding the dry ingredient flour mixture and the cup of (non-dairy) milk.

5. Pour the batter into the cupcake tin and bake for around 20 minutes.

6. Allow to cool before frosting.

7. For the frosting I made regular buttercream by creaming together the butter and powdered sugar. I then colored it by simmering the raspberries on the stove top until cooked down, straining them, and using the more liquid seed-less portion to color the frosting.

8. Pipe frosting onto cupcakes. Optional: top with a lemon slice and more powdered sugar. Enjoy!

Maria's Bio:

Hello! My name is Maria and I am 15 and live in Florida. I’m allergic to peanuts, tree nuts (except almonds), sesame, and some legumes and fish. In my free time I love baking and playing volleyball.

Muesli Breakfast Cookies

This recipe was given by Amanda! It's a great healthy snack!

Allergy Information: Can be made free from the top 9 allergies: eggs, dairy, soy, wheat, tree nuts, peanuts, fish, shellfish, and sesame (depending on the type of muesli you make)

Breakfast is my favorite meal of the day, and this muesli cookie recipe is one of my staples! They are quick and easy to make, and they are very customizable as well. You can include any fruits, nuts, and/or seeds in your muesli mix, depending on your taste. Pairing the cookies with some fruit and sunflower seed butter provides a nutritious, perfectly-sweet meal that leaves me ready to start the day.

Tools:

• Fork

• Jar for muesli (optional)

• Large bowl to mix all of the ingredients in

• Small bowl

• Parchment paper or a silicone baking mat

Ingredients:

• For the muesli (optional): makes about ¾ cup muesli

  • ½ cup gluten-free rolled oats

  • 2 tbsp unsweetened coconut flakes

  • 2 tbsp dried fruit of choice, chopped (i.e. freeze-dried berries, dried mango, raisins, etc.)

  • 2 tbsp seed of choice (i.e. pumpkin seeds, sunflower seeds, etc.)

  • 1 tbsp chia seeds

• 1 large ripe banana

• 6 tbsp water

• 3 tbsp ground flax seeds or chia seeds

• ¾ cup muesli, either using the recipe above or your favorite pre-made mix

• Optional: 1-2 tsp cinnamon or pumpkin pie spice, depending on taste preferences

Directions/Steps:

1. To make you muesli*:

   1. Preheat the oven to 350 degrees Fahrenheit.

   2. Spread the oats, coconut flakes, and seeds out on a baking sheet, and bake for 5 minutes, until the ingredients are lightly toasted.

   3. Let the oats, coconut flakes, and seeds cool. Then, combine all of the ingredients in a jar.

      1. *Alternatively, you can use a store-bought, allergen-friendly muesli. My favorite one to use is the Wild & Free Mix by Seven Sundays. It is gluten-free and nut-free (except for coconut).

2. In the small bowl, mix together the ground flax seeds or chia seeds with the water. Let this mixture sit for about 5 minutes so it can thicken.

3. In the large bowl, mash the banana with the fork. Add in ¾ cup muesli and the flax/chia and water mixture. Add in any optional spices. The mixture should be thick enough so that it doesn’t spread too much on its own, but wet enough so that it combines thoroughly. If it seems too dry, you can add more mashed banana; if it seems too wet, you can add more muesli.

4. On a baking sheet lined with parchment paper or a silicone baking mat, drop spoonfuls of the cookie mixture so that the cookies are spaced evenly (not touching) and about 2.5-3 inches each in diameter.

5. Bake for 15 minutes at 350 degrees Fahrenheit.

6. Serve with fresh fruit (strawberries, banana slices, etc.), sunflower seed butter, or any other toppings.
   

Amanda's Bio:

Hi, my name is Amanda! I’m 18 years old and from California. I’m allergic to dairy, eggs, nuts, most fish, and shellfish. I love to travel, and I hope to live abroad one day.