Thumbprint Cookies

This recipe was given by Maddie Waldie!

Free from: Fish, Milk, Peanut, Sesame, Shellfish, Soy, Tree Nuts, and Wheat

Ingredients:

• Packed brown sugar (¼ cup)

• Shortening (¼ cup)

• Milk-free margarine/butter (¼ cup)

• Vanilla (½ teaspoon)

• 1 egg, separated

• Gluten-Free multi-purpose flour (1 cup)

• Jelly

Instructions:

• Preheat the oven to 350ºF.

• Mix the brown sugar, shortening, butter, vanilla, and egg yolk in a medium bowl.

• Stir in the flour and salt until the dough holds together.

• Shape the dough into 1 inch balls.

• Beat the egg white slightly.

• Dip each ball into the egg white.

• Place cookies on a cookie sheet about 1 inch apart. Press your thumb deeply into the center of each cookie.

• Bake for about 10 minutes, or until golden brown.

• Cool for about 30 minutes and then add jelly into the thumbprints.

Maddie's Story:

Madeleine (Maddie) Waldie is an 18-year-old high school senior from Sunnyvale, CA. She is a member of FARE’s Teen Advisory Group (TAG), a Black Belt in Tang Soo Do, and lead programmer and drive team member on her school's FRC robotics team. Maddie has worked as a High School Embedded Software Intern at NVIDIA, and as a Math Department Intern at her high school. She loves participating in community outreach that empowers girls to pursue STEM careers and has helped to mentor an FLL team. As an infant, Maddie was diagnosed with a milk allergy. At age three, she was diagnosed with oral allergy syndrome, and allergies to peanuts, tree nuts, and tomatoes. During her journey, she has successfully completed milk desensitization, and has seen positive improvements from Sublingual Immunotherapy (SLIT) for her environmental allergies. After multiple life-threatening reactions during her Junior year in high school, she started oral immunotherapy (OIT) in combination with Xolair, which has been a life-changing experience. Next year, as a student at Santa Clara University, Maddie hopes to be an advocate for herself and others, educating about the challenges of living with food allergies, being a change maker in her community, and helping the food allergic to find their voice.

Garlic Bread

This recipe was given by Lila Hwang!

Allergens depend on ingredient choices- use what is safe for you!

Ingredients:

1 loaf Italian bread (baguette)* 4 tbsp olive oil 4 tbsp safe margarine or butter 2 cloves of garlic *Shär bread works well and is gluten, dairy, and egg-free

Instructions:

1.) Preheat oven to 400 degrees. 2.) Cut the baguette in half horizontally with a serrated knife. Place each half with the cut side facing up on their own sheet of tinfoil. 3.) Add olive oil and butter to a small glass dish and heat in the microwave for 35 seconds on 50% power. Mix oil and melted butter together. 4.) Spread the oil and butter mixture over the open sides of the cut baguette. 5.) Spread the garlic over the oil on the baguette halves. 6.) Loosely wrap the foil around each half baguette. 7.) Place both halves in the oven for 15 minutes. 8.) Unwrap the foil so that the top of the baguette is exposed and heat for an additional 7 minutes. 9.) Let cool for a few minutes and slice the halves into 2-inch pieces.

Lila's Story:

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 life 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.

Maple Cookies

This recipe was given by Rylee Christian!

Free of: Dairy, eggs, peanuts, and tree nuts

Ingredients:

½ cup dairy-free butter

1 ¼ cups flour

⅓ cup packed brown sugar

¼ cup maple syrup

1½ tablespoons vegetable oil, 1 ½ tablespoons water, 1 teaspoon baking powder, mixed together

Instructions:

Place all ingredients in a large mixing bowl and use electric beaters to thoroughly mix. Roll dough into teaspoon size balls and place on a cookie sheet. Put in the oven at 350 degrees° for 12 minutes.

Frosting Ingredients:

3 tablespoons maple syrup

2 tablespoons dairy-free butter

1 cup powdered sugar

Instructions:

Cream together maple syrup and butter, slowly add powdered sugar. Make sure cookies are cool and then frost.

Rylee's Story: 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!