Food allergies have become a major public health problem in developed countries with 1 in 20 children and about 1 in 50 adults having allergic disorders. It’s up to all of us to be aware of different allergies whether it is by learning what to do if a reaction occurs, supporting a friend or family member living with food allergies or raising awareness during Food Allergy Week (17th to 23rd May 2015). A great way to learn about food allergies is to with experiment recipes to try make them allergy friendly.
You can make recipes allergy friendly by simply swapping:
- Eggs for either banana, chia seeds, apple sauce or an egg replacement product
- Wheat flour for brown rice flour, arrowroot flour, barely flour, potato flour or chickpea flours
- Cow’s milk for coconut, oat, nut or rice milks
- Nuts for seeds or beans
- Corn starch for arrowroot flour, tapioca flour or potato starch
There are many more alternatives available for soy, nuts, wheat, eggs, corn and dairy products.
These crisp breakfast treats are egg free, dairy free, wheat free and nut free. Perfect for a Sunday brunch!
- 1 ¼ cup white rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 tbsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
- 2 tbsp sugar
- 1 tbsp egg replacer + ¼ cup warm water
- 1 ¾ light coconut milk
- 1 ¼ cup water, or as needed
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 450 g fresh berries
- ½ cup coconut yoghurt
- In a medium bowl, whisk together remaining flour, starches, baking powder, xanthan gum, sugar and salt until well combined
- In another mixing bowl, whisk or use a hand mixer to blend egg replacer with warm water, then incorporate coconut milk and vanilla
- Stir in flour mixture but don’t over mix. Let batter sit for 30 minutes to thicken while heating the waffle iron. The batter should be quite thick, but if too dense to pour, stir in ¼ cup of water
- Make waffles according to the manufacturer’s directions for your waffle iron
- Top waffles with the a variety of berries and coconut yoghurt
- If you are allowed eggs, use 2 eggs instead of the egg replacement
To learn more about allergies and intolerance check out Rachel’s (The Nutrition Press Founder) article here.
Click the link for more information about Food Allergy Week
Images by Shana Watson