Chocolate Cupcakes

This recipe was given by Lila!

Free from: depends based on ingredient choices

Ingredients:

- ½ cup brown rice flour

- ½ cup potato starch

- ¼ cup tapioca flour

- ½ cup of cocoa

- 1 tsp xanthan gum

- 1 ¼ tsp baking soda

- ¾ tsp salt

- 1 cup brown sugar

- 2 tsp vanilla

- ½ cup safe milk (soy, cow, almond, etc.)

- ⅓ cup canola oil

- 1 egg or egg replacement of choice

- ¾ cup hot water

Instructions:

Preheat oven to 350 degrees and place 12 cupcake holders in a pan and set aside

Place all ingredients except hot water in a large bowl and blend with an electric mixer

Add the hot water and blend further with the mixer

Spoon this mixture into cupcake holders

Bake 12 cupcakes for 20 minutes

Let cool completely before frosting

These are good plain, frosted, or with powdered sugar on top

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.

S'more Cookies

This recipe was given by Rylee!

Free from: varies depending on choice of ingredients

Ingredients:

1 cup dairy-free butter

1 ¼ cups packed brown sugar

3 tablespoons vegetable oil, 3 tablespoons water, 2 teaspoon baking powder, mixed together

2 cups flour

1 teaspoon baking powder

½ teaspoon salt

1 ¾ cups mini marshmallows

1 ⅓ cups dairy-free chocolate chips

5 graham crackers, broken into small pieces

Instructions:

In a large mixing bowl cream together butter and brown sugar, stir in vanilla and oil-water-baking powder mixture. Add flour, remaining 1 teaspoon of baking powder, and salt; mix well. Fold in mini marshmallows chocolate chips and graham cracker pieces. Place dough on a greased baking pan in the oven at 375 degrees Fahrenheit for 25 minutes. Let cool and cut into bars.

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!

Pancakes

This recipe was given by Camden!

Free from: peanuts, tree nuts, eggs, shellfish, and fish.

Ingredients:

o 1 Cup All-Purpose Flour

o 1 Teaspoon Sugar

o 2 Teaspoons Baking Powder

o 1/4 Teaspoon Salt

o 1 cup Milk (I Used 2%)

o 1 Tablespoon Vegetable Oil

o 1 Tablespoon Water

o 1 ½ Teaspoons Vanilla Extract

o 2 Tablespoons Butter

Instructions:

- Whisk together the dry ingredients.

- In a liquid measuring mug, measure 1 cup milk. Then add vegetable oil, water, and vanilla extract.

- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.

- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.

- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.

- When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.

- Carefully flip the pancake and cook until it's golden brown.

Camden's Bio:

My name is Camden McIntire. I born and raised in San Diego. I am 17 and a Junior. I’ve had food allergies since I was born and am allergic to peanuts, tree nuts, and egg.