Food allergy sufferers need not feel like they are getting the shaft on Thanksgiving. It’s not necessary to avoid holiday foods if you make small modifications to make your favorite recipes “safe.”
In many recipes, one food allergen can be replaced with a “safe” substitute without compromising the taste of the recipe. Eggs can be replaced with flax or egg replacer products. Numerous dairy-free beverages, such as soy or rice milk, can be used as a substitute for milk without sacrificing taste. Gluten-free flours, such as quinoa or amaranth, will fill the bill for regular flour.
Sometimes a recipe must be completely made over for an individual with more than one food allergy or sensitivity. The web abounds with recipes for such individuals. As an example, do a Google search for “gluten-free and egg-free” bread and you will get countless recipes.
Here is one of my favorite holiday recipes, free of gluten, eggs, dairy and nuts. Carob can be used instead of chocolate for those with sensitivity.
Vegan Pumpkin Pie Brownie
Ingredients for Brownie Layer:
1.2/3 cup cacao or carob powder
2.1/2 cup amaranth flour
3.1/4 tsp. baking powder
4.1/4 tsp. salt
5.1/4 cup coconut sugar plus stevia to taste
6.1 cup pumpkin puree
7.1/4 cup olive oil
8.1/4 tsp. baking soda
9.1 flax egg (1 T. flax mixed with 3 T. hemp milk) or egg replacer
Ingredients for Pumpkin Layer:
1.1 cup pumpkin puree
2.1 T. flax egg or egg replacer
3.1/2 cup non-dairy milk
4.1/4 cup coconut sugar plus stevia to taste
5.1/4 tsp each cloves, nutmeg and cinnamon
6. Optional: cacao nibs for garnish
1.Preheat oven to 350 degrees. Spray an eight-inch square pan.
2.Make the pumpkin layer first by mixing all the pumpkin layer ingredients in a food processor. Pour the mixture into a small bowl and set aside.
3.Don't bother rinsing out the food processor before moving onto the brownie layer. Mix all the brownie layer ingredients in the food processor.
4.Pour the brownie layer mixture into your prepared baking pan. Pour the pumpkin layer on top and smooth it out to the sides.
5.Bake for 30+ minutes until the pumpkin layer looks firm and has cracked at the edges.
6.Let cool before decorating with cacao nibs or chocolate drizzle, if tolerated.