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August 1, 2014
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Delicious Recipes for Special Diets

(page 1 of 2)

If someone in your family has a food allergy or sensitivity, cooking can become a chore. But with more available products and a few great recipes, you can easily make snacks and meals that are both delicious and safe.

 

Gluten-Free
 
Peanut Butter Cookies
Courtesy of Whole Foods Market
Makes about 3 dozen cookies
Ingredients:
• 1 large egg
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 cup creamy unsweetened peanut butter
• 1/2 teaspoon gluten-free vanilla extract
• 1/3 cup chocolate chips (optional)
Preheat oven to 350°F and line a baking sheet with parchment paper. Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.
Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.
Nutrition: Per serving (3 cookies/42g-wt.): 200 calories (110 from fat), 12g total fat, 3g saturated fat, 6g protein, 19g total carbohydrate (2g dietary fiber, 16g sugar), 20mg cholesterol, 210mg sodium

 

Allergen-Free Recipes: The following recipes are adapted from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert. Provided by TherapyWorks, Tulsa

Hearty Broccoli Soup
Makes 8 one-cup servings
Ingredients:
• 2 cups diced potatoes
• 1 cup chopped onions
• 1 cup thinly sliced carrots
• 1/2 cup minced celery
• 1 cup water
• 2 cups chopped broccoli
• 3 cups coconut milk or rice milk or potato milk (depending on food allergy, whole or soy milk may be used)
• 2 cups chicken or vegetable bouillon cubes
• 1 tsp. Worcestershire sauce
• Salt and pepper to taste
• 1 cup coconut milk or rice milk (depending on allergy, whole or soy milk may be used)
• 1/3 cup rice flour
• 1 cup alternative cheese like rice (dairy-free & soy-free) cheese (soy cheese or additional type of cheese may be used depending on the allergy)
Cook together in large pot over medium high heat, potatoes, onion, carrots, celery and water for 5 minutes. Add broccoli and  cook an additional 5-10 minutes. Add the milk, bouillon cubes, Worcestershire sauce and salt and pepper to taste, and heat to boiling. In a small bowl blend 1 c. milk and rice flour until smooth. Stir into the soup and cook just until thickened. Turn off heat. Add the cheese and stir until melted.

 

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