Sugar Cookies

This recipe was given by Lila!

Free from: depends on the choice of ingredients used

Ingredients:

-⅓ cup safe margarine or butter

-⅓ cup shortening

-1 cup rice flour

-1 tsp xanthan gum

-1 egg/egg replacer of your choice

-¾ cup sugar

-1 tbsp safe milk (soy, dairy, almond, etc.)

-2 tsp baking powder

-1 tsp vanilla

-1 quarter tsp salt

-1 quarter tsp gelatin

-½ cup tapioca flour

-½ cup potato starch

Directions:

1. In a large bowl, mix butter and shortening together until creamy.

2. Add all ingredients except the tapioca flour and potato starch flour and mix until thoroughly combined.

3. Add tapioca flour and potato starch flour and mix until thoroughly combined.

4. Cover with plastic wrap and chill for at least 3 hours.

5. Preheat the oven to 375 degrees.

6. Roll out about ¼ of the dough at a time and cut into desired shapes and place on a cookie sheet.*

7. Bake for about 8 minutes until the edges are firm and the bottoms are only very lightly browned.

8. Cool on a wire rack.

9. Decorate with your frosting/sprinkles of choice

*If you would not like to frost the cookies, you can also add sprinkles to them before baking.

Lila's Bio:

Hi! My name is Lila and I am 14 years old. I am currently in 8th grade at an all-girls Catholic school. I am allergic to dairy and my older brother Nathan is allergic to dairy, eggs, wheat, peanuts, beef, and mustard. I love being a part of the FARE tag team and I hope that I will be able to help lots of people in my life and right now. My hobbies include dancing, art, volleyball, and hanging out with my family and friends (including my two Shih Tzu puppies, Fluffy and Fuzzworth). I also love to cook and bake! One day I hope to have a career that helps/works with people and animals, as I love making new friends and helping those in need.

Whole Wheat Pumpkin Muffin

This recipe was given by Rylee! Free from: all allergens depending on ingredients used

Ingredients:

-⅔ cup dairy-free butter

-2 cups of sugar

-15 oz can solid pack pumpkin

-1 cup of orange juice

-3 cups whole wheat flour

-1 cup flour

-1 tablespoon baking powder

-2 teaspoons baking soda

-2 teaspoons ground cinnamon

-⅓ cup vegetable oil, ⅓ cup water, and 3 teaspoons baking powder, mixed together

Instructions:

Cream together butter and sugar. Add pumpkin, orange juice, and oil-water-baking powder mixture; beat together on medium speed until mixed. Add the rest of the ingredients and beat on low speed until blended. Pour batter into lined muffin trays and place in the oven at 350 degrees Fahrenheit for 25 minutes. Stick a toothpick in to see if done.

Rylee's Bio:

Hi! My name is Rylee Christian and I’m 16 years old. I'm a sophomore near Sacramento California. I was diagnosed with food allergies when I was born, and I’m currently allergic to dairy, eggs, peanuts, and tree nuts. I have always loved cooking and baking since I was young, it gave me a connection to my friends without food allergies that I was longing for. Birthday parties and sleepovers were always so hard when I was younger, and having the same safe food made me feel included. Which is why I have a love for food and recipes!

Apple Crisp/No Crust Apple Pie

This recipe was given by Lila! Free from: all allergens depending on ingredients used

Ingredients:

-6 medium apples

-½ cup sugar

-1 tsp cinnamon

-½ cup water

-6 tbsp safe butter/margarine

-½ cup brown sugar packed firmly

-1 cup rice flour

-1 tsp baking powder

-1 tsp salt

Directions:

1.) Turn the oven on to 350 degrees.

2.) Peel and slice apples in eighths.

3.) Combine the apples, sugar, cinnamon, and water in a medium sauce pan.

4.) Cook for about 10 minutes until the apples are partially cooked.

5.) Put the apple mixture in a nine inch pie pan.

6.) Cream the butter in brown sugar.

7.) Mix the rice flour, baking powder, and salt together in a small bowl.

8.) Add the dry ingredients to the creamed mixture and mix thoroughly.

9.) Sprinkle the new mixture over the apples.

10.) Bake for 45 minutes.

Lila's Bio:

Hi! My name is Lila and I am 14 years old. I am currently in 8th grade at an all-girls Catholic school. I am allergic to dairy and my older brother Nathan is allergic to dairy, eggs, wheat, peanuts, beef, and mustard. I love being a part of the FARE tag team and I hope that I will be able to help lots of people in my lifetime and right now. My hobbies include dancing, art, volleyball, and hanging out with my family and friends (including my two Shih Tzu puppies, Fluffy and Fuzzworth). I also love to cook and bake! One day I hope to have a career that helps/works with people and animals, as I love making new friends and helping those in need.