Four Allergy Free Recipes for Kids

It’s back-to-school time!

This brings up a lot of anxiety if your child (or children) have food allergies. Over 2.2 million kids of school-age have some sort of food allergy. The most common allergens are: wheat, soy, egg, milk, tree nuts, peanuts, fish and shellfish.

Gluten is also a big concern.

Will your kids be safe?

The solution to your anxiety is to teach your children about their allergy without scaring them.

Be adamant about not sharing or trading food with other kids. Inform the school and teachers about their sensitivities and pack their lunch every day.

Here are some safe recipes your kids will love, and because they are safe, you will too!

Applesauce Treat

Ingredients:

• 1 cup applesauce
• 1/4 cup fresh fruit of your choice
• 1/4 cup gluten-free granola

Preparation:

1. Layer container with applesauce, fruit and then granola.
2. Continue layering until out of food.
3. Top with small piece of fruit.

Great treat for lunchbox.

Rice Cake or Corn Thin Sandwiches

Ingredients:

• 2 rice cakes or corn thins
• 1 T hummus
• 1/4 avocado
• 1 slice tomato
• Leaf of lettuce

Preparation:

1. Lightly toast (optional).
2. Spread hummus and avocado on one cake or thin.
3. Top with tomato and lettuce.
4. Cover with remaining cake or thin.

A little non-traditional, a new classic for school lunches.

Sunbutter Burrito

Ingredients:

• 2 gluten-free pancakes
• 2 T sunbutter (sunflower seed butter)
• 2 T jelly

Preparation:

1. Spread 1 T sunbutter and 1 T jelly inside each pancake.
2. Tuck bottom in.
3. Roll up and wrap in wax paper.

Enjoy like a burrito.

A twist on an old classic!

Autumn Soup

Ingredients:

• 1 butternut squash
• 3 cups vegetable broth
• 1 large sweet potato (chopped)
• 2 carrots (chopped)
• 2 green apples (chopped)
• 1 T margarine (optional)
• 1/2 tsp. ginger
• Salt and pepper to taste

Preparation:

1. Peel squash. Cube.
2. Combine squash and broth in large soup pot.
3. Bring to a boil. Continue to boil for 10 minutes.
4. Turn heat down to medium.
5. Add chopped sweet potato, carrots, and apples. Cook until tender.
6. Remove vegetables and place in blender. Puree. Add broth if needed.
7. Return puree to pot. Turn heat up to medium-high.
8. Add margarine and ginger.
9. Stir constantly.
10. When soup comes to a boil, turn heat down to low.
11. Add salt and pepper to taste.

Pour in thermos and pack in lunchbox.

All of these recipes are free of gluten and the top 8 allergens. Your favorite safe foods can be substituted.