Brownies

This recipe was given by Jacqueline!

Can be made free of the top 8 allergens (eggs, dairy, tree nuts, peanuts, shellfish, fish, soy, and wheat) by using substitutes.

Note from Jacqueline: This recipe is adapted from a Rosanna Pansino video, which you can find here. She got this recipe from an American Girl Recipe book for the 2019 Girl of the Year, Blaire, called “Blaire Cooks Up a Plan”.

Ingredients:

Wet Ingredients

- 1 cup of oil

- 1 cup of maple syrup (You can use artificial maple syrup or pure/real maple syrup.)

- ½ cup of milk (Use dairy-free like oat, coconut, rice, etc. I like to use So Delicious’s Coconut Milk.)

- 1 tablespoon of vanilla

Dry Ingredients

- 2 cups of flour (Use GF if you have a wheat allergy.)

- 1 cup of cocoa powder

- 1 ½ cups of white sugar

- 2 tablespoons of baking powder

- ½ teaspoon of salt

- 1 cup (or as many as you desire) of chocolate chips or chunks (Use Enjoy Life for dairy-free chocolate.)

Directions/Instructions/Steps

1.) Preheat your oven to 350℉.

2.) Spray a 9” x 13” baking pan/dish with cooking spray and line with parchment paper.

3.) Combine the wet ingredients in a large bowl with a whisk.

4.) Combine the dry ingredients in a separate bowl.

5.) Mix the dry into the wet in increments until well combined. *DON’T OVERMIX* (If your dry ingredients have clumps, you can sift it into the wet ingredients.)

6.) Fold in the chocolate chips/chunks if desired.

7.) Pour the batter into the pan and put it in the oven.

8.) Cook until a toothpick is inserted and comes out clean. About 30-35 minutes.

-It is normal if it still seems soft and mushy or undercooked after a long time of cooking. They can be quite gooey and fudgy. When you cut them, they may not hold their shape, but they still taste good.

9.) Let them cool. Remove from the pan, cut the brownies, and serve!

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 14 years old and a rising sophomore in Palo Alto, California. I am Filipino, Malaysian-Chinese, and German. I have lived with food allergies to eggs, milk, and all nuts my entire life. Growing up in an area that is booming with research regarding allergies has made me very lucky. About three years ago, I was fortunate enough to become part of a clinical trial, a multi-food OIT program that used Xolair. I did this with my older brother who also has severe food allergies. As I continue to undergo treatment, my food world has opened up and I now feel more comfortable with the food that I encounter. I love to cook, bake, and test new recipes. Learning how to make good food with allergies is essential, and I know some tips and tricks that I’m excited to share with everyone. Some of my other passions include traveling, dance (I do ballet and contemporary), singing (I’m in my school choir), and acting. In my free time, I like to listen to music, play with my dog (he’s a Goldendoodle), read, and write. This is my first year being on FARE’s Teen Advisory Group, and I’m really excited to be working alongside so many supportive, dedicated, and hardworking individuals. I hope to provide some helpful resources as you experience life with allergies! I’m looking forward to being a part of this special community!

Tahini-Free Hummus

This recipe was given by Sara!

Free from: all top allergens

Ingredients:

- 1 can chickpeas

- ¼ cup olive oil

- 1 small clove garlic, sliced

- ½ teaspoon salt (plus more to taste)

- Juice of one lemon (plus more to taste)

- Sumac (optional)

Instructions:

This recipe is very simple and quick to make! Combine all ingredients to a high speed blender and blend. If it is not blending easily or is not as creamy as you would like it to be, add a little extra olive oil, more lemon juice, or some aquafaba (the liquid that comes from the can of chickpeas). Any of these options will work well, as they are all liquid so it will help the blending process. Top it off with some sumac.

Sara's Bio:

My name is Sara Hantgan and I am a 17-year old junior from Westchester, New York. I have a severe anaphylactic allergy to dairy, sesame, and mustard, however, I am also allergic to tree nuts, avocado, and banana. I am a competitive cheerleader and take part in a science research program at my school, where I’m also researching food allergies. Aside from school and sports, I love spending time with my friends, and cooking and baking new recipes with allergen-friendly alternatives. I am really excited to contribute to the food allergy community and share my recipes!

Creamy and Dairy-Free Mashed Potatoes

This recipe was given by Jacqueline!

Free of the top 8 allergens (and more!): Eggs, dairy, fish, shellfish, soy, wheat, peanuts, and tree nuts (with the exception of coconut, but you can find a substitute for that).

Note from Jacqueline: This recipe is actually my dad’s creation. After years of trying to find dairy-free mashed potato alternatives for me and my older brother during holidays like Thanksgiving, Christmas, and other family gatherings, he made this recipe and we have used it ever since. Usually, we just eye the ingredients until we find a texture that we like, so everything is approximated and ratio based.

Tools:

Big pot

Potato/banana masher, fork, or an electric mixer or hand mixer.

Potato Peeler

Knife and cutting board

Spoon

Ingredients: (The amounts are based on using five large potatoes.)

- 5 potatoes (We used russet potatoes.)

-About one potato for every person that will be consuming it *This highly depends on the size!*

- ½ cup of olive oil

- Generous amount of salt (2 tablespoons) and enough water for boiling

- 1 ½ cup of unsweetened and unflavored coconut milk or another non-dairy milk

-(If you can eat coconut, it creates the most creamy texture. I like to use So Delicious’s coconut milk because it does not have a very potent coconut flavor, rather it is very mild and nearly undetectable. Make sure not to use coconut cream or water!)

- (Optional) I’ve never tried this, but you could add vegan butter (maybe even vegan cream cheese) if you wanted to. It would probably help make it creamier, but you would have to play around with measurements.

Directions:

1.) Peel the potatoes (or keep the skin on for an interesting texture) and place them in water to keep them from browning and to release extra starch.

2.) Then dice/chop the potatoes into good cubes or quarters.

3.) Transfer the potatoes to a pot and cover them with water.

4.) Boil the potato pieces in heavily salted water on high, until fork-tender and a little crumbly. Put a lid on the pot, until the water reaches a boil. Then turn down the heat to medium and leave it partially open to prevent the water from overflowing and making a mess. (A rolling boil for about 20-30 minutes.)

5.) Drain the water and transfer the potatoes to a big bowl or the bowl of an electric stand mixer. (Or you can leave it in the pot.)

6.) Begin to mash them using a potato masher or an electric mixer (this can get messy!) and slowly stream in the coconut milk (or other non-dairy milk) and oil little by little, making sure that everything is incorporated well. Continue this until you have reached your desired texture.

-The ratio of coconut milk to oil is 3:1, so the coconut milk should be triple the amount of oil.

7.) Serve and enjoy! It can last around five days in the refrigerator if you have extra.