CWFA x FARE Teal Holidays

The CWFA Team is so honored to have collaborated with the national Food Allergy Research and Education organization (FARE) in creating a holiday recipe ebook. We are so thankful to have been able to be a part of this project, and we hope it can bring you some joy this holiday season. You can download our special food allergy-free recipes here: https://www.foodallergy.org/resources/teal-holidays-recipes-and-entertaining-guide

We hope you enjoy and share with your family and friends!

Double Chocolate Cookies

This recipe was given by Jacqueline L. A sweet holiday dessert!

Allergy Information: Free of the top 9 allergens (eggs, dairy/milk, peanuts, tree nuts, soy, wheat, fish, shellfish, and sesame) CONTAINS OATS

They are made with 6 main ingredients. The dough comes together in about 15 minutes and doesn’t require any chill time! This recipe features Enjoy Life’s new white chocolate chips.

Tools:

• Rubber spatula

• Measuring cups and spoons

• Sheet pan

• Medium bowl

• Parchment paper

Ingredients:

• 1 tablespoon ground flax

• 5 tablespoons water

• 5 tablespoons avocado oil

• 3/4 cup coconut sugar (if allergic to coconut, use brown sugar)

• 2 teaspoons vanilla extract

• 1 3/4 cups oat flour

• 1/3 cup cocoa powder

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup Enjoy Life white chocolate chips

Instructions:

1. Preheat oven to 350°F.

2. Mix the flax and water together. Let sit for 10 minutes.

3. Add the avocado oil, sugar, and vanilla extract. Mix.

4. Mix in the oat flour, cocoa powder, baking powder, baking soda, and salt.

5. Stir in the chocolate chips.

6. Scoop the dough into 12 small cookies or 8 large cookies and place them evenly spaced on a sheet pan. Press down on each cookie to flatten it out.

7. Bake small cookies for 12 minutes and large ones for 15-17 minutes.

8. Cool the cookies for 10 minutes before removing them from the pan.

9. Enjoy!

Jacqueline L's Bio:

My name is Jacqueline and I live in NYC. I’m allergic to peanuts, tree nuts, and lentils. I love to bake and cook in my free time!

Mini Pumpkin Pies

Perfect for Thanksgiving or anytime! This recipe was given by Beatrix!

Allergy Information: Free from dairy/milk, peanuts, fish, shellfish, soy, and sesame. CONTAINS WHEAT, TREE NUTS (COCONUT), AND EGGS

Inspired by Diana’s Desserts Pumpkin Pie

Hi, my name is Beatrix. I am in 9th grade and live in California. I am allergic to dairy, peanuts, and tree nuts (except for coconut). When it comes to the holiday season, a lot of families are short on time to make something that is easy and homemade, especially if someone in their family has food allergies. That’s why miniature pumpkin pies are an easy go-to dessert!

This recipe can be made alone or with the whole family!

Makes: about 24 miniature pumpkin pies

Tools:

• Large bowl

• Two muffin tins

• Whisk

• Cooling rack

• Spice grinder or mortar and pestle (optional)

• Rolling pin

• 3 or 3 ½ inch cookie or biscuit cutter

Ingredients:

• ¾ cup sugar

• 1 ¼ teaspoon Penzey’s cinnamon

• ½ teaspoon salt

• ¼ teaspoon Penzey’s ginger

• ⅛ teaspoon Penzey’s ground nutmeg

• ⅛ teaspoon cloves (pre-ground or grind yourself)

• 1 can Libby’s pumpkin puree

• 2 large eggs

• 1 can Thai Kitchen organic unsweetened coconut milk

• Pillsbury pie crusts (any pie crust dough works fine, you need dough for two crusts)

Directions/Steps:

1. Preheat your oven to 400 F (220 C) and spray two muffin tins.

2. Roll the pie crusts on a lightly floured surface, until they are about ⅛ inch thickness. Using a cookie cutter, cut circles from the pie crusts. If there is any extra dough, re-roll it to make more circles.

3. Place each circle into the muffin tin. Gently press the dough down around the sides, making sure the dough fits into each cavity, without any gaps.

4. Refrigerate the muffin tins while you make the pie filling.

5. Collect all pie ingredients and grind cloves, if necessary.

6. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and ground cloves.

7. Add pumpkin, soy milk, and eggs. Whisk well until all ingredients are combined.

8. Take the muffin tins out of the refrigerator. Spoon about 2 tablespoons of filling into each crust. If you have leftover filling, it is great to bake it in a ramekin.

9. Bake the pies for 16-20 minutes, or until the tops of the pies are set and the crusts are lightly browned.

10. Remove the tins from the oven and let cool on a wire rack for at least 30 minutes. Carefully remove from the muffin pan, then place on a wire rack to finish cooling. Once the pies have finished cooling, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.

11. Enjoy!

Beatrix's Bio:

Hi! My name is Beatrix Williams. I live in Redlands, California. I have been allergic to dairy, peanuts, and tree-nuts since I was a baby. Some hobbies I like to do are singing, dancing, and drawing. A fun fact about me is that I have been to the Galapagos Islands and to the equator.