About

People always ask why I bake so much. The answer is simple. For my son! My son Caleb was diagnosed with a milk, egg, peanut and sweet potato allergy at 11 months old. Since his diagnosis, I have wanted to do something to touch at least one other family in a positive way. It is my hopes that this blog will help those who suffer from food allergies with a “treat of the week” and other tips that have been so helpful to me in our journey with food allergies. Be sure to come back each week and see a review of a new (to me!) recipe, along with a review from my very own toddler sized foodie!

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3 Responses to About

  1. Ann Pask says:

    A friend shared your website with me, and I felt compelled to share one of my favorite recipes. My 10-year-old son is allergic to milk, eggs, fish and shellfish, so I too bake and cook all the time. This is my daughter’s absolute favorite recipe. Every time I make it for friends, they want the recipe. It doesn’t contain milk, eggs, peanuts or tree nuts. Enjoy!

    Lemon Tea Bread

    ½ cup Fleischmann’s Unsalted Margarine (milk-free)
    1 cup granulated sugar
    3 teaspoons Ener-G Egg Replacer + 3 tablespoons canola oil + 3 tablespoons water,
    mixed together (equals 2 eggs; available at Whole Foods)
    1 ½ cups flour
    1 teaspoon baking powder
    ½ teaspoon salt
    ½ cup Silk soymilk
    2 tablespoons lemon zest, divided
    1 cup powdered sugar
    2 tablespoons fresh lemon juice
    1 tablespoon granulated sugar

    Beat softened margarine at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add egg replacement mixture, beating until just blended.

    Stir together flour, baking powder and salt. Add to margarine mixture alternately with soy milk, beating at low speed until just blended. Stir in 1 tablespoon lemon zest. Spoon batter into greased and floured 8” x 4” loaf pan.

    Bake at 350 degrees for about 50 minutes or until a wooden tooth pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

    Stir together powdered sugar and lemon juice until smooth. Spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon of lemon zest and 1 tablespoon granulated sugar. Sprinkle on top of bread.

    Makes 1 loaf.

  2. Vera Zakher says:

    Have you look at the website http://www.worryfreetreats.com
    Easy and simple great treats for the whole family.

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