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Recipes for Your Allergy Family™! Banana Bread What’s for Dinner? Once a member of your family is diagnosed with food allergies, it’s always difficult finding meals that the whole family can eat and enjoy. I always try to look for the good in any situation, and I can honestly say that my daughter’s food allergies have resulted in some very positive dietary changes for the entire family. Instead of eating lots of processed foods and frozen meals that contain additives and preservatives that aren’t healthy for your body, we eat lots of fresh fruits and vegetables, as well as baked and grilled meats for dinner. One quick trick I constantly use for preparing side dishes for dinner is to roast vegetables in the oven. Sometimes I add fresh herbs or spices for extra flavor, but the natural flavor of the vegetable is very good with just salt and pepper added to it. Some examples of my family’s favorites are as follows:
Banana Bread* 1 package Meraby’s Blueberry Muffin Mix* Preheat oven to 350 degrees. Spray 8x4 inch loaf pan with nonstick cooking spray. In a medium size bowl, combine all of the ingredients until well mixed. Pour batter into prepared loaf pan and bake for 50-55 minutes or until a skewer comes out clean. Allow to cool for 15 minutes in the pan and transfer the loaf to a rack to finish cooling. * Reserve blueberries for another use, such as a topping for pancakes or ice cream.
Chocolate Cake 1 package Meraby’s Blueberry Muffin Mix * Preheat oven to 350 degrees. Spray 9 inch round or square cake pan with nonstick cooking spray. In a medium size bowl, combine all of the ingredients until well mixed. Pour batter into prepared pan and bake for 27-29 minutes or until a skewer comes out clean. Allow to cool for 15 minutes in the pan and transfer the cake to a rack to finish cooling. Note: To make a two layer cake, please double the above recipe. * Reserve blueberries for another use, such as a topping for pancakes or ice cream.
Oven Roasted Potatoes* 5 medium size red skin potatoes Preheat oven to 425 degrees. Cut potatoes into ½ inch cubes, with the peel left on, and spread them evenly on a cookie sheet. Drizzle olive oil over top of potatoes. Using your hands, toss the potatoes in the oil on the cookie sheet until they are evenly coated. Sprinkle the potatoes with the salt, pepper and minced garlic. Bake for 30-35 minutes. Hint: If you don’t like garlic, trying adding a tablespoon of fresh chopped rosemary, or fresh thyme on top of the potatoes. * My family loves this recipe with butternut squash, zucchini, yellow squash, or carrots. Just substitute your family’s favorite vegetable for the potatoes and the options are endless!
Gluten Free/Dairy Free Fruit Crisp 4 cups frozen blueberries, thawed 1 cup puffed rice cereal, OR coarsely crushed vanilla gluten free cookie Preheat oven to 350 degrees. Combine berries, sugar, water and potato starch in a medium size saucepan, and cook over medium heat for 4-5 minutes until juices start to thicken. Remove from heat and stir in the vanilla. Pour mixture into 2 quart casserole dish. In a separate bowl, combine the rice cereal, brown sugar, potato starch, and oil. Mix well and spread evenly over fruit mixture. Bake in the oven for 15-20 minutes. Hint: If you’re not allergic to nuts, you can add chopped pecans to the topping for added texture.
Lemon Poppy Seed Muffins 1 package Meraby’s Blueberry Muffin Mix* Preheat oven to 350 degrees. Prepare muffin pan by lining with paper
baking cups. In a medium size bowl, combine muffin mix, poppy seeds and
lemon zest. In a measuring cup, juice both lemons. Add water to the lemon
juice until the liquid measures 1 cup. Pour lemon and water mixture,
along with the oil, into the dry ingredients. Stir well until completely
combined. Scoop batter evenly into muffin pan and bake for 18-19 minutes.
Transfer pan to a cooling rack, and allow muffins to cool completely
before removing from the pan.
Pumpkin Bread 1 package Meraby’s Blueberry Muffin Mix* Preheat oven to 350 degrees. Spray 8x4 inch loaf pan with nonstick cooking spray. In a medium size bowl, combine all of the ingredients until well mixed. Pour batter into prepared loaf pan and bake for 55-60 minutes, or until a skewer comes out clean. Allow to cool for 15 minutes in the pan and transfer the loaf to a rack to finish cooling. * Reserve blueberries for another use, such as a topping for pancakes or ice cream.
Vanilla Cake or Cupcakes 1 package Meraby’s Blueberry Muffin Mix * Preheat oven to 350 degrees. Spray 8-inch round or square pan lightly with nonstick cooking spray. In a medium size bowl, combine all of the ingredients until well mixed. Pour batter into prepared pan and bake for 30-33 minutes or until a skewer comes out clean. Allow to cool for 15 minutes in the pan and transfer the cake to a rack to finish cooling completely. Note: To make a nice sized double layer cake, you will need to double the above recipe. Cupcakes: Preheat oven to 350 degrees. Use the recipe above and scoop batter evenly into a cupcake pan lined with paper baking cups. Bake for 18-19 minutes. Allow to cool completely before removing from pan. Makes 12 cupcakes. Sheet Cake: Preheat oven to 350 degrees and spray a 13x9 inch rectangular pan with nonstick cooking spray. Double the recipe above and spread evenly into the pan. Bake for 30-35 minutes, or until a skewer comes out clean. Place pan on a wire rack and allow it to cool completely before trying to remove it from the pan. * Reserve blueberries for another use, such as a topping for pancakes or ice cream.
Meraby Company, LLC | 104 Arabian
Drive | Madison, AL 35758 |
