Strawberry Rhubarb Crumble Squares

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

Free from: peanuts, nuts, egg, and soy

Crust ingredients:

2 cups flour

1 3/4 sticks melted butter

Directions: Combine ingredients. Press into a 9x13 inch pan and bake for 15 min at 350 F.

Crumble topping ingredients:

1 1/2 cups flour

1 stick cold butter

1/2 cup brown sugar

1 tsp cinnamon

2 tbsp water.

Directions: Combine ingredients. Cover cooked crust with 3/4 cup strawberry rhubarb jam and let the topping bake for 15 more minutes. Let cool before cutting into squares and serving.

Maria's Bio:

Hey! I’m Maria Maiotti and I am allergic to peanuts, treenuts (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!

Vegan Mug Cake

This recipe was given by Lindsay but credits go to https://www.melskitchencafe.com/ .

Free from: all allergens depending on ingredients used

Ingredients:

• 1/4 cup all-purpose flour

• 2 tablespoons granulated sugar

• Very light pinch of salt

• 1/2 teaspoon baking powder

• 1/4 cup almond or coconut milk

• 1/2 teaspoon pure vanilla extract

• 1 1/2 tablespoons extra-virgin or refined coconut oil, melted (or canola or vegetable oil)

• 2 teaspoons sprinkles

Directions:

In an 8-ounce (standard size) mug, whisk together the flour, sugar, salt, and baking powder. Make a small well and add milk, vanilla, and oil. Mix just until combined. Stir in the sprinkles.

Microwave for 90 seconds at 70-80% power (adjust as needed depending on the microwave). Serve warm.

Lindsay's Bio:

My name is Lindsay Lopez and I’m 16 years old. I’m from North Carolina and am allergic to peanuts, tree nuts, milk, eggs, fish, shellfish and mustard, and have been since age 1. I also have had binge eating disorder since age 15. I have always had a huge love of food, despite many challenges, and believe that everyone should have the same opportunities to try the same things. Over the years, I’ve tried foods that normally contain all the things I’m allergic to, but with substitute ingredients, and I hope that with these recipes many people who also have allergies will be able to as well! Besides eating of course, in my free time, I enjoy playing volleyball and piano, and my main passion is psychology, which I hope to continue after high school.

Lemon Bundt Cake

This recipe is our first feature given by Maria! Be sure to follow her on Instagram at @take_a_bake_break for more allergen friendly dessert recipes!

Free from: peanuts and soy

Ingredients:

-2 cups all purpose flour

-1 cup almond flour

-1/2 tsp baking soda

-1 cup buttermilk

-2 tbsp lemon zest

-3 tbsp lemon juice

-2 sticks butter (or melted coconut oil)

-3/4 cup sugar

-3 eggs

Instructions:

Cream butter and sugar. Add eggs and vanilla. Add in the remaining ingredients. Pour into floured and greased bundt cake pan. Bake at 325 F for 60 minutes. Allow to cool and dust with powdered sugar.

Maria's Bio:

Hey! I’m Maria Maiotti and I am allergic to peanuts, treenuts (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!