Ingredients

• * 2 cups watermelon
• * 30-35 mint leaves
• * 3 1/2 cups Lemon Seltzer
• * 1/4 cup lime juice
• * 2 tbsp sugar (optional)
• * 2 tbsp water (optional)
• * 3/4 cup light rum

Instructions

1. Add mint leaves and watermelon to a pitcher and press with a muddler or wooden spoon until the watermelon is dissolved
2. Add lemon seltzer, lime juice and stir
3. If adding sugar, place sugar and water in a pot a stir over medium heat until sugar is dissolved.
4. Add dissolved sugar and rum to the pitcher if using.
5. Pour over ice and enjoy!

http://www.allergyfreecookingbaby.com/2013/06/watermelon-mojitos/

Ingredients

• * 3 frozen ripe bananas (brown spots)
• * 1/2 cup of dairy free milk
• * 1/4 cup of allergy free mini-chocolate chips *optional

Instructions

1. Freeze 3 ripe bananas with the skin off in a freezer safe bag
2. Place frozen bananas in a food processor and blend until the consistency of ice cream
3. Add 1/2 cup dairy free milk and blend until combined. It will now have a soft serve consistency.
4. Stir in allergy free chocolate chips
5. Place in a freezer safe container and refreeze to the consistency of your liking. (I put it back in for 2 hours)
6. Scoop out and enjoy!

Notes

http://www.allergyfreecookingbaby.com/2013/05/allergy-free-banana-chocolate-chip-ice-cream/

Ingredients

• 1 lb Baby Bella mushrooms chopped
• 1 cup of chopped asparagus
• 1 tbsp fresh parsley or 1 tsp dried parsley
• 2 garlic cloves split
• 1 onion split
• 1/4 cup olive oil split
• 1 1/2 cups Aborio rice
• 1/4 cup white wine
• 5 cups veggie broth

Instructions

1. Saute mushrooms, asparagus, onion, garlic, & parsley in 2 tbsp olive oil until veggies have softened.
2. Put veggies aside.
3. In a large pot at 2 tbsp olive oil, 1 garlic clove, 1/2 chopped onion & Aborio rice and cook over medium high heat until rice is opaque. (about 3 minutes)
4. Add 1/4 cup white wine to the rice and cook, stirring occasionally until absorbed
5. Add 1 cup of broth, bring to boil over medium high heat then lower to medium heat. Stir occasionally, until absorbed.
6. Continue to add broth 1 cup at a time stirring until broth is absorbed
7. Rice is done when softened but slightly firm
8. Stir in vegetable mixture

http://www.allergyfreecookingbaby.com/2013/05/allergy-free-mushroom-asparagus-risotto/

Ingredients

• • 1/2 cup of allergy free margarine or coconut spread
• • ¼ cup coconut oil
• • ½ cup of confectioner’s sugar
• • 1 teaspoon vanilla
• • 1/4 tsp salt
• • 1 ½ cups of all-purpose flour
• • zest of 1 lemon
• • juice of 1 lemon
Gluten Free Option
• • Substitute 1 ½ cups of Gluten Free all-purpose flour + ¼ tsp xantham gum for 1 ½ cups of all-purpose flour
• (Tested with Bobs Mill Gluten free all purpose flour)

Instructions

1. Preheat oven to 350 degrees.
2. Cream margarine, coconut oil, sugar, vanilla and salt.
3. Add flour,lemon zest and lemon juice.
4. Mix until combined. Batter might be crumbly, pour batter onto wax paper and knead into a ball.
5. form the dough into a long cookie log. I like to wrap the dough in the wax paper and form it into a log by squeezing and rolling.
6. Once in a log cut circles of dough and place on a cookie sheet
7. Bake for 8 to 10 minutes. Let stand for 1 minute and remove to cooling rack.

http://www.allergyfreecookingbaby.com/2013/04/allergy-free-lemon-shortbread-cookies/

Ingredients

• 1 cup water
• 1/2 cup of sugar (I use Organic Evaporated Cane Juice sugar)
• 1 can coconut milk
• (optional 1/4 cup coconut flakes)

Instructions

1. Over meduim heat melt sugar in the water to create a simple syrup
2. Once melted, pour into blender and add coconut milk
3. Blend for about thirty seconds, until well blended and there’s a little foam on top
4. Pour into a container and seal ( I used my freezer tupperware)
5. Place in the freezer
6. Once frozen scoop out with an ice cream scooper. You might need to let it sit out for 5 minutes before scooping

http://www.allergyfreecookingbaby.com/2013/04/allergy-free-coconut-cream-ice/

Ingredients

• • 1/2 cup dairy free margarine
• • 1 cups of semi-sweet chocolate chips
• • 2 tbsp ground flaxseed
• • 6 tbsp water
• • 1/2 cup of cocoa powder
• • ¾ cup all purpose flour or gluten free all purpose flour*
• • 1 tsp baking powder
• • ¼ tsp salt
• • ½ cup of granulated sugar
• • 1 teaspoon vanilla extract
• • 1/4 cup of applesauce
Gluten Free Option
• • If using gluten free all purpose flour, add 1/4 tsp xanthum gum or guar guar gum

Instructions

1. Preheat oven to 350 degrees. Grease a 8×8-in pan.
2. In a small sauce pan melt the margarine & chocolate chips.
3. In a small bowl combine flaxseed and hot water and let sit for 5 minutes to thicken.
4. In a large bowl mix unsweetened cocoa powder, sugar, flour, baking powder, and salt together.
5. Add in applesauce, vanilla, flaxseed mixture and melted chocolate.
6. Pour into the pan.
7. Bake for 20 to 25 minutes.
8. Allow to cool thoroughly and cut into squares.

http://www.allergyfreecookingbaby.com/2013/03/allergy-free-chocolate-brownies/

Ingredients

• Allergy Free Meatball recipe minus sauce
• 1 garlic clove
• 1/2 onion
• 1 celery stalk
• 1 bay leaf
• 8 cups broth
• 2 cups of chopped Escarole
• 1 tbsp olive oil
• favorite allergy free pasta optional

Instructions

1. Make the meatballs as per the recipe without cooking. Set aside on a plate.
2. In a large pot, saute onion, celery, & garlic in olive oil until soft.
3. Add broth and bring to a boil
4. Add meatballs and escarole.
5. Simmer for 15 minutes or until the meatballs are cooked through
6. Add favorite allergy free pasta upon serving or just eat as is. Either way it’s great!

http://www.allergyfreecookingbaby.com/2013/03/allergy-free-italian-wedding-soup/

Ingredients

• 1/2 cup Cacao powder (cocoa powder can also be used)
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1/2 cup coconut oil
• 3 tbsp raw honey (amount can vary depending on your liking to sweetness)
Optional Fillers
• 12 tsp of your favorite nut butter or jam
• 1 banana, pinch of salt mashed
• 12 pitted cherries
• Fresh strawberries cut up into tsp size

Instructions

1. Melt coconut oil and raw honey under low to medium heat. This should not take longer than 1 minute.
2. Remove from heat.
3. Add Cacao, vanilla, & cinnamon to the oil and honey.
4. Mix until smooth.
5. Pour mixture into 12 mini muffin cups only half way.
6. Add 1 tsp of desired filler into each cup
7. Cover with the remaining mixture.
8. Place in freezer for about 30 minutes or until hard. You know it’s ready when the chocolate pops out when a pairing Knife is inserted in the side.

http://www.allergyfreecookingbaby.com/2013/03/allergy-free-chocolate-cups/

Ingredients

• • 1 ½ cups of all purpose flour
• • 2 tsp baking powder
• • 3/4 cups granulated sugar
• • 1/2 cup dairy free margarine
• • ¼ tsp salt
• • ¼ cup applesauce
• • ½ tsp vanilla extract
• • ¾ cup of dairy free milk
Topping:
• • ½ cup brown sugar
• • ¼ cup sugar
• • 1 tsp cinnamon
• • ½ tsp baking powder
• • 1 ¼ cup all purpose flour or Gluten Free all purpose flour
• • 1 cup coconut oil or dairy free margarine
Gluten Free Option
• • Substitute 1 ½ cups of Gluten Free all-purpose flour +3/4 tsp Xanthan gum for 1 ½ cups of all purpose flour

Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour one 9-inch spring form pan
3. Mix all the ingredients for the topping with a paddle, until they resemble crumbs
4. In a large mixing bowl, cream sugar and DF margarine
5. Add vanilla, DF milk, & applesauce
6. In a small bowl mix flour, baking powder, & salt
7. Add flour mixture to the sugar mixture and mix just until combine.
8. Pour the batter into the pan
9. Bake for 30 to 35 minutes or until the crumbs are firm

http://www.allergyfreecookingbaby.com/2013/03/allergy-free-crumb-cake/

Ingredients

• 1 lb sliced leek
• 1 carrot chopped
• 1 onion chopped
• 2 celery stalks chopped
• 1 tbsp olive oil
• 1 lb cubed red potatoes
• 4 cups of allergy free vegetable or chicken broth

Instructions

1. Split and wash the leeks well. Use only the white and light green parts
2. In a large saucepan, combine leeks, chopped carrots, chopped onion, chopped celery. Saute until the onions are glossy.
3. Add potatoes, and broth
4. Bring to a boil
5. Lower heat, cover and simmer for 1 hour
6. Transfer to a blender and puree.
7. Reheat soup for 3 minutes. Salt and pepper to taste

http://www.allergyfreecookingbaby.com/2013/02/allergy-free-potato-leek-soup/