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Allergen-free Halloween treats

Halloween treats that satisfy your sweet tooth and have allergen-free ingredients can be tricky to find. Here are three recipes for goodies that hopefully will leave you feeling satisfied, not deprived.

Egg and Dairy-free Pumpkin Cookies

1 cup brown sugar, packed; 1 cup pumpkin puree; 1 cup raisins
cup vegetable oil
1 tsp. vanilla; 1 tsp. baking power; 1 tsp. baking soda
2 cups flour
tsp. salt; tsp. cinnamon; tsp. nutmeg
cup chopped nuts (optional)

Mix together the brown sugar, pumpkin, vegetable oil and vanilla in a large bowl. Combine the flour, soda, baking powder, salt and spices in a smaller bowl. Stir the dry ingredients into the pumpkin mixture. Stir in raisins and nuts. Drop the mixture by teaspoonfuls onto a cookie sheet lightly coated with pan spray. Bake 12-15 minutes at 350 degrees.

Wheat, Dairy, Egg-free Pumpkin Cookies

cup vegetable oil; 1/3 cup honey or sweetener
1 cup pumpkin puree; 1 1/3 cup light buckwheat flour
2 tablespoons arrowroot flour; 2 tsp. baking powder
1 tsp. cinnamon; tsp. each nutmeg and ginger
tsp. each cloves and salt; cup chopped nuts (optional)
cup coconut (optional)

Mix oil, honey and pumpkin in a medium bowl. Add the dry ingredients to the mixing bowl and stir to combine. Add nuts and coconut, if desired. Place teaspoonfuls of the mixture on a cookie sheet, greased or coated with pan spray. Flatten the cookies slightly and add raisins for eyes, nose and mouth to make them look like jack-o-lanterns. Bake about eight minutes at 350 degrees.

Spicy Pumpkin Muffins (Egg, Dairy and Wheat-free)

1 cup amaranth flour; cup arrowroot
2 tsp. baking soda; 1 tsp. cinnamon
tsp. powdered ginger; tsp. each nutmeg and ground cloves
cup raisins or chopped nuts (optional)
cup ground nuts (optional)
1 cup pumpkin puree; cup vegetable oil
cup honey; 1/3 cup water

Mix the flour, arrowroot, baking soda, cinnamon, ginger, nutmeg and cloves into a large bowl. Sir in the raisins or chopped nuts and ground nuts. Whisk the pumpkin, oil, honey and water together in a small bowl. Pour into the flour bowl. Mix with a few swift strokes. If needed, add a tablespoon or so of additional water. Do not over mix. Divide batter among 12 muffin cups. Bake at 375 degrees for 18-29 minutes, or until the centers of the muffins feel firm.

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Content copyright © 2013 by Sheree Welshimer. All rights reserved.
This content was written by Sheree Welshimer. If you wish to use this content in any manner, you need written permission. Contact Sheree Welshimer for details.



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