Banana Chocolate Muffins

This recipe is our third feature from Maria! Be sure to follow her on Instagram at @take_a_bake_break for more allergen-friendly dessert recipes!

Free from: peanuts, and other allergens depending on ingredient choices

Makes: 12

Ingredients:

- 3 bananas

- 1 egg or egg replacer

- 1 tsp vanilla

- 1/2 cup brown sugar

- 1 cup flour

- 1/2 cup melted coconut oil

- 1/3 cup cocoa powder

- 1/2 tsp baking soda

- 1/2 cup dairy-free chocolate chips

Instructions:

Mash bananas. Add egg, vanilla, and melted coconut oil. Then add in dry ingredients. Bake at 350 F for 20 minutes.

Maria's Bio:

Hey! I’m Maria Maiotti and I am allergic to peanuts, tree nuts (all except almonds), fish, shellfish, sesame, and soy. I like baking my own treats that are safe! So here’s a recipe so you can do the same, and feel free to follow my baking Instagram account, @take_a_bake_break!

Dairy-Free Yogurt Parfait

This recipe was given by Jacqueline!

Free of the top 8 allergens (and more!): eggs, dairy, soy, wheat, tree nuts (with the exception of coconut), peanuts, fish, and shellfish depending on the yogurt and type of toppings that you include.

Note from Jacqueline: I recently created this recipe for the first time. I had never had dairy-free yogurt before and was pleasantly surprised. My non-allergic family members made parfaits from time to time and I always watched with jealousy. However, I finally got a chance to give it an allergy-friendly twist. I used mainly random ingredients in my pantry and refrigerator that I thought would work well, so feel free to use whatever you want. Although it didn’t have defined layers like I wanted it to, it was still delectable! I like to eat it as a snack or a nice breakfast or brunch. It is super quick and super easy!

Tools:

-Spoon

-A good, clean, and clear glass

Ingredients:

-Honey or your favorite form of a sweetener

-Dairy-free yogurt of choice (I used So Delicious’s Plain Coconut Yogurt.)

Various mix-ins like fruits (berries), chocolate, granola, cereal, dried fruit (craisins, raisins, etc.), jam, candy, etc. (I used blueberries and top-8-free granola from Red Plate Foods because that is what I had on hand.)

Directions:

1- If desired, sweeten your yogurt by mixing it well with honey or another sweetener. I personally used about 1-2 tablespoons because I like mine pretty sweet.

2- Then begin layering your ingredients. I started with a dry layer of granola and then added yogurt, on top of that was blueberries, some dollops of yogurt again, and then kept going using granola (starting the cycle again). The amount of each ingredient you use is completely customizable and flexible to your preferences.

3- Keep going until you finish it up with whatever ingredients you would like on the top layer. I used blueberries and granola on the top layer with some more drizzled honey. Don’t make it too full or you may have a hard time digging in and eating it!

4- That’s it! Super simple! Enjoy this pretty treat!

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!

Rice Krispy Treats

This recipe was given by Jacqueline!

Free of the top 8 allergens (and more like sesame, kiwi, apples, etc.): Eggs, dairy, tree nuts, fish (choose safe marshmallows if you have a fish allergy), shellfish, peanuts, soy, and wheat.

Note from Jacqueline: I’ve made this recipe countless times, from school bake sales, birthday parties, to everyday snacks. This is one of my favorite recipes and it is super easy to make!

Tools:

Wooden spoon

Big pot

Knife/cutting utensil

Baking pan or mold or some way to shape them

Ingredients:

4 tablespoons preferred oil (NOT olive oil)-add extra as needed

1 pack of Jetpuff Marshmallows or any brand marshmallows (mini marshmallows melt faster)

5-7 cups of Kelloggs Rice Krispies or any toasted crispy rice cereal (amount depends upon your desired ratio of cereal to marshmallow and stickiness/texture)

(Optional) Dairy-Free Chocolate chips or bars for melting (I like to use Enjoy Life.)

(Optional) Sprinkles

Instructions:

1.) Put oil in a pot and put it on medium-high heat over a stove or type of burner.

2.) Add marshmallows and constantly mix with a wooden spoon until completely melted with no clumps to prevent burning.

3.) Turn off the heat/remove the pot from the heat once the marshmallows are melted.

4.) Add rice krispies until it has reached your desired texture and mix well to incorporate the ingredients.

-You can add other mix-ins if you would like to at this point, like chocolate chips or candies.

-(BONUS: You can toast your rice krispies beforehand to add extra flavor. This would be done by putting the cereal over medium heat in a pan and mixing it around until it is lightly toasted or lightly brown. Make sure not to use oil for toasting and don’t let it burn.)

5.) While the mixture is still warm (be careful and don’t burn your hands!), press it down into whatever mold/shape you desire or into your preferred storage container or plate. It is important that you do this step immediately before the mixture hardens.

-This can be a baking pan so that later you can cut them out into rectangles or various other shapes. You can also place these in cupcake tins or form shapes with your hands.

-(TIP: Wet your hands, gloves, or rubber spatulas using plain water or oil to prevent the mixture from sticking to your hands while you are pressing it down.)

6.) (OPTIONAL: I actually love the recipe plain, but if you want to be fancy, do this.) Then add sprinkles, crushed cookies, melted chocolate, flaky sea salt, caramel, candy, etc. and other toppings to decorate. This step also needs to be done quickly before the mixture hardens.

7.) Once the mixture hardens, cut it out if you need to. You can use a knife, pizza cutter, or a cooking cutter.

8.) Enjoy! They are a delicious dessert, treat, and snack and are perfect for any occasion!

Clean-up tip: Soak your pot as soon as you can because the extra bits of marshmallow and rice krispy stuck to the pot can be hard to get off.

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!