Allergy-Safe Christmas 2013

I just wanted to send a quick message to all of you to say thank you for being a part of this journey with me.  Your emails, comments, shares on the facebook page, contributions, suggestions and just being a visitor to the site and subscriber to my newsletter means the world to me.  I never would have imagined getting to know so many people as a result of these allergies and I truly am thankful for it!

If you are struggling this holiday with recipe ideas, feelings of anxiety or not knowing how to keep your child safe with their allergies, please don't hesitate to send me a message and ask for help!!!  I am here for you!

I would like to share a few of my favourite holiday treat recipes with you as well:

Kate's FAVOURITE Christmas Treat:
Allergy-Safe Chocolate
Peppermint Patties

These are Kate's absolute favourite treat and I purposefully ONLY MAKE THEM AT CHRISTMAS so that she can be excited all year for them!  

All-purpose Flour*                         3 1/2 tbsp
*(Or alternative allergy-safe flour for your family -i.e., Gluten-free flour)
Allergy-Safe Milk*                         6 tbsp
*(I use Rice Milk -but you can use coconut milk, or other safe alternative for your child)
Icing (Confectioner's) Sugar          3 cups
Peppermint Extract (Flavouring)    3/4 tsp
Allergy Safe Chocolate Chips*       1 1/3 cups
* I use Enjoy LIfe Brand (Free of top allergens)

Mix allergy-safe flour and milk alternative in small saucepan until smooth.  Heat and stir continuously over medium heat until mixture boils and thickens.  Continue until a very thick consistency.  Remove from heat.

Add icing sugar and peppermint flavouring.  Mix well.  Let stand for 5 minutes.  Turn out onto surface dusted with icing sugar.  Knead until smooth, adding more icing sugar as necessary, until no longer sticky.  It will become a playdough type consistency.  Divide into 2 equal portions.  Shape each portion into a log (1" diameter) and wrap in plastic wrap.  Let stand at room temperature overnight.

Cut logs into 1/4" thick slices -reshaping as necessary.  Place on ungreased baking sheets.  Let stand until dry (about an hour) -turning at half-time...

Heat chocolate in small glass bowl over simmering water in small saucepan, stirring occasionally until just melted...   Dip patties into chocolate, allowing excess to drip back into bowl.

Place on foil or waxed paper lined baking sheets.  Make small swirl on top while chocolate is still soft if desired.  Add crushed safe candy cane sprinkles or other safe sprinkles if desired.  Let stand at room temperature until firm.

Makes approx. 5 dozen.
Adapted to be allergy safe from a recipe in "Home for the Holidays" by Jean Pare.

Christmas Morning Cinnamon Swirl Bread
(For breadm
aker but you can make without)

This is a family favourite and is requested by my parents and brother for every family occasion.  It is soooooo good!  Especially warm.  I recommend baking two!!!
water                                             3/4 cup
safe butter alternative*                  1 1/2 tbsp.
*I use coconut oil or earth balance margarine
sugar                                              1 1/2 tbsp.
salt                                                  3/4 tsp.
bread flour*                                     2 cups
*we don't have issues with wheat so I can use this but experiment with alternative safe flours for your family)
yeast                                               1 1/2 tsp.

Combine all above ingredients -in order -in your bread maker.  Set to Dough Cycle.  Mine takes about 2 hours.  If you do not have a bread maker you can do it old school -mixing and kneading the dough.  Giving it time to rise...

Once the dough is ready, roll it out into a large rectangle (approx 1/8" thick).  Mix the following filling ingredients together and spread evenly over the rectangle of dough.

ha ha that is my approximation of a rectangle!
Filling Ingredients:
melted safe butter alternative*            1/4 cup
*coconut oil or earth balance margarine for example
cinnamon                                            1 tbsp.
brown sugar, packed                          3 tbsp.*
*I use 1 instead of 3 if I'm trying to be healthy or wish a less-sweet bread.

Roll up the dough jelly-roll style (the long end) to get a nice big log.  Pinch seam closed and place seam side down on a greased cookie sheet (use your butter alternative for this).  Cover with a clean tea towel and allow to rise for 30-45 minutes.

Bake in a preheated 350 degree oven for 18-25 minutes.  Bread should make a hollow sound when tapped.

I hope you have a wonderful, safe, and delicious holiday!   Again, please don't hesitate to contact me if you need support!  My gift to you...

I am going to make an allergy-safe gingerbread house with my kids now...ohhhh the things we do as allergy moms!  (and dads!)   ...merry merry!   But let me say that my daughter said at her last allergy appointment,

"I like having allergies because my mom bakes me all kinds of wonderful things."  

Wow.  That was sweet!