Allergy-Friendly Chocolate Chip Crumbl Cookies!

Click the link below to open this recipe by Audrey!

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Berry Smoothie

This recipe is by Jacqueline L!

Free from: top 9 allergens.

"It takes less than 5 minutes to make and is a great breakfast. You can easily customize it with your favorite berries and seed butter."

Serves: 1

Tools:

• Blender

• Measuring cups and spoons

• Cup

Ingredients:

• 1 cup non-dairy milk (I used oat milk)

• ½ frozen banana

• ½ cup frozen berries (My favorite is a mix of raspberries, blueberries, and blackberries)

• 1 tablespoon seed butter (I like to use sunflower seed butter)

• 1 teaspoon vanilla extract

• ¼ teaspoon cinnamon

• 1 tablespoon ground flax

Instructions:

• Put all the ingredients in the blender and blend until smooth.

• Pour smoothie into cup

• Enjoy!

Allergy-Friendly 3 Layer Strawberry Shortcake

This recipe is by Shae!

Free from all major allergens except coconut.

Ingredients:

- Favorite vanilla cake mix (I used Hungry Harry’s)

- Whipped topping (I used So Delicious coco whip)

- Approx 5 cups sliced strawberries

- 3 tbs granulated sugar

To make:

- Bake 3 cakes in round cake pans according to the directions on the box

- Let cool completely

- In a separate bowl, combine strawberries and sugar

- Place one cake layer on a plate

- Spread a layer of strawberries

- Spread whipped topping over strawberries

- Place second cake layer on top

- Repeat process of strawberries and whipped topping

- Place last cake layer on top

- Add a dollop of whipped topping and top with leftover strawberries

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.