Recipes

The recipes below are a few day to day meals, snacks, treats and food for special occasions that are allergen free and easy to make.  We hope to make it a bit easier for you to provide your child with wholesome, home made and special occasion food, as you discover more about your child's food allergies.  We have also put some basic ingredient substitutes so that you can make your own recipes.

I am a reluctant and self confessed pretty bad cook, but as I soon learned, if I wanted Zach to have a healthy, balanced and safe diet, cooking at home was the best way forward.  As it turns out, I started to enjoy cooking and most of the recipes below I make with the help of Zach.  It's a great way for your child to learn and, for Zach and I, a great way to talk about food and begin to talk about allergies.  He loves the measuring, stirring, licking the spoon and then the eating!  When Zach was diagnosed, I worried that he would only be able to eat a limited repertoire of food, that he would then develop aversions to new foods and learn that food was something to worry about rather than something to be enjoyed.  However, I am delighted to say that the opposite is true.  All of the recipes below Zach loves, but his particular favourite in his own words are the 'brownbies'!

I hope that you and your child enjoy these recipes as much as we do.    

Ingredient substitutes

Recipes

All of the recipes below are egg, nut and dairy free.  We have used sunflower margarine and soya milk as the dairy free options but rice milk also works well.

Weaning

 Congee - Chinese Rice Porridge

Congee is, as far as I am concerned, food from the Gods. A velvety smooth savoury rice porridge that my own mother fed me when I had my first taste of solids and which I still enjoy to this day. Whether I am feeling in need of a little pick me up when feeling run down or as a delicious gourmet soup ordered at my local dim sum restaurant, congee is an elixir that never fails to restore my well being.

The beauty of congee is that you can adjust the amount of rice/stock you use in order to achieve your desired consistency. This is what has made it so popular as a first weaning food in South East Asia. It is also extremely versatile as, like a soup, you can add as many/ little ingredients as you like depending on your personal preference. I would also encourage you to experiment with different meats/vegetables to see what you and your baby like. You’ll be amazed at the impact that different ingredients have on the taste of the congee.

Best of all you don’t have to add any salt/flavour enhancers as the ingredients alone should be enough. I have yet to meet a baby who doesn’t absolutely adore congee!

Cooking time: Approximately 3 hours

Ingredients:

• 4 or 5 Pork ribs
• 300g Thai fragrant jasmine rice
• 800 ml water
• A meat of your choice - 1 medium chicken leg/150g braising beef/150g White fish
• 1 Medium Carrot
• 1 Medium Potato
• Any flavoursome vegetable of your choice – turnip/swede/butternut squash/broccoli

What to do:

• Place the pork ribs and meat of your choice into a large pan and bring to the boil. Simmer for an hour to create a simple meat stock
• Whilst the stock is simmering peel and chop your vegetables and set to one side
• Wash your rice in warm water. You will notice the water go cloudy. Drain away the cloudy starchy water and repeat until the water runs clear and then set aside the rice.
• Once your stock has been simmering for an hour remove the ribs and meat. Discard the ribs and debone your meat. Using a hand blender puree your meat to a desired consistency and set a side.
• Add the vegetables to the stock and bring to the boil
• Simmer the vegetables in the stock until they are soft and then remove the vegetables. Again puree the vegetables to your desired consistency and add to the pureed meat.
• Add the washed rice to the stock, bring to the boil and simmer for another hour or until the rice has broken down and a soup like texture has been achieved. Add more water if you feel the soup is too thick.
• Once your rice/water has reached your desired texture simply mix in the pureed meat and vegetable and bring to the boil.
• Divide the congee between serving bowls if it is to be consumed immediately or into separate containers to be frozen, once cooled, for your baby to eat at a later date.
• Enjoy!

So there you have it, a complete balanced allergy free meal for your baby that they will want to eat again and again!

Tip: Remember to make extras as you might find yourself with congee-envy!

 

Treats and quick cakes!

Flapjack

 

 Makes 10 flapjacks

Ingredients:

• 80g (3oz) dairy free margarine
• 80g (3oz) light brown sugar
• 2tbsp golden syrup (lyle's is gluten free)
• 130g (4.5oz) porridge oats
• 25g (1oz) dried cranberries
• 25g (1oz) raisins
• 25g (1oz) pumpkins seeds
• 25g (1oz) linseeds
• 25g (1oz) sunflower seeds

What to do:

• Heat the oven to 180°C (350°F, gas mark 4)
• Melt the margarine, sugar and syrup in a saucepan on a low heat
• Add the sunflower, pumpkin and linseeds to a liquidizer or coffee grinder and whizz to make a seed mix
• Mix the rest of the ingredients and the seeds together in a bowl
• Add the melted ingredients and mix well
• Place in a baking tray and press down with a spatula to bring the mixture together
• Bake in the oven for 25-30 minutes

 

Banana Loaf

 

Serves 10

Ingredients:

• 125g (4.5oz) dairy free margarine
• 150g (5oz) caster sugar
• 1tsp vanilla essence
• 3 very ripe bananas
• 190g (6.5oz) self raising flour
• 60ml (2floz) soya milk  

  


What to do:

• Heat the oven to 170°C (340°F, gas mark 3)
• Grease and line a loaf tin
• Melt the margarine, sugar and vanilla essence on a low heat in a saucepan
• Place the bananas in a bowl and mash with a fork
• Add the flour, milk, bananas and melted ingredients to a bowl and mix well
• Pour into the tin 
• Bake for 40minutes or until a skewer comes out clean from the centre of the loaf 

Tip: For a less bananary flavour, try 2tbsp unsweetened apple sauce in place of the bananas.

Zach's favourite 'Brownbies'

 Ingredients:

• 110g (4oz) sunflower margarine
• A small bar of soya chocolate
• 110g (4oz) plain flour
• 30g (1oz) cocoa powder
• 200g (7oz) caster sugar
• 2tsp Ener-G egg replacer with 4tbsp of water 

What to do:

• Heat the oven to 180°C (356°F, gas mark 4)
• Grease a square baking tin
• Melt the margarine on a low heat in a saucepan
• Sieve the flour and cocoa powder into a bowl
• Hand whisk the no egg replacer slowly with water. 
• Add the margarine and egg replacer to the other ingredients and mix well with a spoon
• Add the chocolate pieces and combine gently with a spatula
• Pour into the tin
• Bake for 25 minutes
• Allow to cool in the tin before removing from tin

 

Granny's Fruit Loaf

 

 

                                                               Ingredients:

• 200g (8oz) self raising flour
• 2 level tsp mixed spice
• 1 level tsp baking powder
• 100g (4oz) dairy free margarine
• 100g (4oz) soft light brown sugar
• 100g (4oz) dried raisins 
• 100g (4oz) dried cranberries
• 1/2 mashed medium banana
• 2 tbsp soya milk

What to do:

• Grease a loaf tin and line the bottom with greaseproof paper
• Heat oven to 160°c (325°F, gas mark 3)
• Sift flour, spice and baking powder into a bowl
• Melt the margarine and sugar on a low heat
• Mash the banana with the milk
• Add all of the ingredients and mix well
• Pour into the loaf tin
• Bake in the oven for 1 hour or until a skewer comes out clean
• Allow to cool in the tin before transferring to a wire rack
  

 

Apricot and Orange Loaf

 

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Ingredients:

• 100g (3.5oz) dried apricots
• 100g (3.5oz) stoned dates
• 2 oranges
• 125g (4.5oz) plain flour
• 100g (3.5oz) wholemeal flour
• 2tsp baking powder
• 1tsp ground cinnamon
• 370g (13oz) raisins
• 25g (1oz) sunflower seeds
• 25g (1oz) linseeds

What to do:

• Preheat the oven to 170c (338f, gas mark 3)
• Line a large loaf tin with baking parchment
• Chop the apricots and dates into a small saucepan and grate the zest of one orange on top
• Squeeze the juice of two oranges into a measuring jug. Top up with water to 350ml (12.5floz)
• Add this to the saucepan with the fruit, bring to the boil and then set aside
• Combine the flours, baking powder, spice, linseeds, sunflower seeds and raisins in a large bowl
• Add the saucepan contents and mix well
• Pour into the tin and smooth out
• Bake for 45 minutes or until a skewer comes out clean from the middle
• Leave in the tin for 5-10 minutes, then transfer to a wire rack to cool

Raspberry Sponge Sandwich

Ingredients:

 

• 128g (4.5oz) SR flour

• 1 level tsp baking powder

• Pinch of salt

• 128g (4.5oz) caster sugar

• 7tbsp sunflower oil

• 2tbsp apple sauce

• 2.5tbsp dairy free milk

• Few drops of vanilla essence

• Raspberry jam

What to do:

• Preheat the oven to 180℃ (356℉, gas mark 4).

• Line two 7" cake tins with grease proof paper.

• Mix the flour, baking powder and salt together in a bowl.

• Add the sugar and mix.

• Add the oil, apple sauce, milk and vanilla essence.

• Mix together with a wooden spoon until the mixture is creamy.

• Bake in the oven for 35-40 mins.

• Remove from the oven and wait to cool.

• Transfer to a wire rack.

• Spread one cake layer with jam and add strawberries or raspberries.

• Place the other cake layer on top and gently press down.

• Add another thin layer of jam to the top of the cake and decorate with strawberries or raspberries.

• Dust with icing sugar.

Fruity Flapjack

Ingredients:

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• 160g (5.5oz) strawberries, blackberries and raspberries

• 50g (2oz) soft light brown sugar

• 70g (2.5oz) whole meal flour

• 70g (2.5oz) oats

• 50g (2oz) dairy free margarine

What to do:

• Preheat the oven to 160℃ (320℉ gas mark 3).

• Line a loaf tin with greaseproof paper.

• Combine the flour, sugar, oats and butter with fingers to make a breadcrumb mixture.

• Press half the mixture tightly down into the loaf tin

• Blend the fruit together and spread on top.

• Add the other half of the oat mix and spread out evenly.

• Bake for about 20mins or until golden brown

• Sprinkle with Demerara sugar.

• Leave to cool before cutting into slices.

• Serve with dairy free natural yoghurt or dairy free ice cream.

This will keep in the freezer for up to a month.

 

 Flapjack Bites

Here's another toddler friendly, egg and dairy free recipe.  It is full of nutritious goodness as its packed with oats, fruit and linseeds, but it's also sweet and tasty.

--> Great for lunchboxes or as a sweet treat.

Ingredients:

• 3tbsp golden syrup/treacle

• 225g(8oz) oats

• 5oz(150g) sunflower margarine

• 2oz(55g) dried fruit.  I used cranberries and raisins but any will do.

• 2oz(55g) linseeds

• 3oz(75g) brown sugar

What to do:

• Heat the oven to 180C (Gas Mark 5, 350F).

• Mix the oats and sugar in a bowl.

• Add the margarine at room temperature and mix well.

• Add syrup or treacle, fruits and linseeds.

• Mix well together.

• Line a 7-inch square baking tray with baking parchment.

• Tip the mixture into a baking tray and press down firmly with a spoon until compact.

• Cook for 15-20 mins until golden brown.

• Wait until cooled to cut into bite sized pieces.

 

 

 

 

 

Meals for Weaning to Toddler

Lamb Curry

This recipe is not suitable for those with tomato allergy

Puree for babies

Serves 4 adults

Ingredients:

• 1kg (35oz) lamb steak
• 1 large onion
• Rapeseed or sunflower oil
• 3 garlic cloves
• 1 red chilli
• 1tsp fresh ginger
• 1.5tbsp cumin seeds
• 1.5tsp ground coriander
• 1.5tsp ground turmeric
• 400g tin chopped tomatoes
• 600ml (21floz) lamb stock (check the stock cube ingredients for allergens)
• 1 bay leaf

What to do:

• Heat a large frying pan with rapeseed or sunflower oil
• Cut the lamb into chunks
• Fry a third of the lamb at a time until brown all over
• Transfer to a dish
• Chop the onion and garlic cloves 
• Deseed the chilli and finely chop
• Heat more oil in a large casserole dish over a medium-low heat
• Add the onion and sweat for about 5 minutes until softened
• Add the garlic and chilli and cook for a further minute
• Grate the ginger
• Add the ginger and spices to the casserole dish
• Add the lamb, stock and bay leaf
• Bring to the boil then turn the heat to low and simmer
• Place the lid on but slightly askew to allow some steam to escape
• Simmer for 1.5 hours until the meat is tender and the sauce reduced
• Serve with basmati rice 

 

Pasta Bolognaise & Cottage Pie

Puree for babies

This recipe is not suitable for those with tomato allergy

Serves 4-6 adults 

For the bolognaise sauce:

Ingredients:

• Rapeseed or olive oil 
• 1 large onion
• 2 large carrot
• 2 garlic cloves
• 500g (17.5oz) beef mince
• 2x400g tins chopped tomatoes
• 1 bay leaf

What to do:

• Chop the onion and garlic
• Peel and finely chop the carrots
• Heat the oil in a saucepan over a medium heat. 
• Add the onion, garlic and carrots
• When they start to sizzle, reduce the heat, put a lid on and allow them to sweat for 10-15 minutes stirring now and again
• Add the mince and turn up the heat, breaking the meat down with a fork until all of it is browned
• Add the tomatoes and bay leaf
• Bring to a simmer then half cover the pan with a lid
• Cook for 30 minutes, stirring occasionally

Serve with pasta

For the cottage pie topping:

Ingredients:

• A large potato
• 15g (0.5oz) dairy free margarine
• 1tbsp soya milk

What to do:

• Heat the oven to 190°C (375°F, gas mark 5)
• Peel the potato and dice
• Place in a saucepan of boiling water for about 15 minutes or until soft
• Remove from the heat and drain
• Place the potatoes in a bowl
• Mash with a fork adding the margarine and milk little by little until creamy
• Place the bolognaise sauce in an ovenproof dish
• Top with the mashed potato and add a little dairy free margarine to the top 
• Bake for about 30 minutes until golden brown on the top

Butternut squash risotto

 

 Ingredients:

• 1 medium onion, chopped
• Olive or rapeseed oil
• 2 sprigs of thyme
• 250g (9oz) butternut squash, peeled and diced
• 200g (8oz) risotto rice
• 650ml hot vegetable stock (check the stock cube ingredients for allergens)

What to do:

• Fry the onion in a little oil until soft
• Add the chopped thyme, squash and rice and stir for a few seconds to coat the rice with oil
• Cook, stirring until almost all of the stock is absorbed
• Add the rest of the stock a little at a time cooking until the squash and rice are soft  

 

Sweet and Fruity Apricot Chicken

Serves a family of four Ingredients: 

• Olive oil
• 1 large onion
• 2 cans of chopped tomatoes
• 1 low sodium chicken stock cube (I like to use the Boots own brand from the baby aisles as the only allergen they contain are celery – so please avoid if your child is allergic to it)
• 4 Chicken thighs/legs (higher in zinc than breast)
• 5/6 Organic Apricots (try to use organic where you can – they are darker in colour as they do not contain the nasty sulphites that maintain their orange colour)

What to do:

• Fry the onions in about a tablespoon of oil until soft
• Add the chicken and fry until sealed
• Pour in the chicken stock and bring to the boil
• Add both tins of tomato and bring back to the boil
• Sprinkle in the apricots
• Simmer for half an hour
• Add either rice or pasta to the stew and simmer for a further hour or so stirring occasional

Fishcakes

Serves a family of 4

Ingredients:

• 700g (24oz) white potatoes, peeled and cubed
• Olive or sunflower oil
• 1 large leek, trimmed, halved lengthways and finely chopped
• 185g tin tuna/salmon in spring water
• Few drops of lemon juice
• 3tbsp chopped fresh chives
• 50 (2oz) dairy free cheddar style cheese, grated
• 1tbsp dairy free Greek-style yoghurt
• 2tbsp plain flour
• Green beans

What to do: 

• Put the potatoes in a large saucepan, cover with cold water.  Bring to the boil and cook for 8-10 minutes until tender.
• Drain and return to the saucepan.  Mash until all of the lumps are gone.  Leave to cool completely
• Heat oil in a frying pan, add the leeks and cook for 5 minutes until tender.  Place in a large bowl and leave to cool
• Add the tuna, lemon juice, chives, cheese, yoghurt and potatoes.  Mix well
• Place the mixture in a fridge for 30 minutes
• Shape the mixture into 10 round cakes and dust with a little flour 
• Heat oil in a frying pan and cook each fishcake for 4-5 minutes each side until golden on the outside and heated through.  Cook in batches to avoid overcrowding the pan
• Place the green beans in a saucepan of boiling water, turn the heat down and simmer for 5 minutes.  Remove from heat, drain and rinse in cold water

Home Made Burgers

Makes 18 small burgers

Ingredients:

• 1 onion

• 1 garlic clove

• 500g (17.5oz) minced lean beef or lamb

• 1-2tsp chopped thyme leaves

• 1-2tsp chopped fresh mint leaves

What to do:

• Finely chop the onion and garlic

• Heat rapeseed or olive oil in a frying pan over a medium heat

• Add the garlic and onion and gently cook until softened

• Put the meat in a large bowl and add the thyme and mint leaves

• Season with pepper and salt (optional)

• Mix well with your hands

• Cover and place in the fridge for an hour

• Form the mixture into balls about the size of a small egg for a child’s burger

• Squash them into a burger shape no more than 2cm thick

• Heat a small amount of oil over a medium heat in a frying pan

• Add the burgers and cook, turning until they are well browned with no pink in the middle

 

Muffins

Carrot & Apple

Makes 12 muffins

Ingredients:

• 225g (8oz) plain flour
• 45g (1.5oz) sunflower margarine 
• 45g (1.5oz) light brown sugar 
• 180ml (6floz) dairy free milk 
• 1tbsp baking powder 
• 2tbsp sunflower seeds 
• 2 medium carrots 
• 1 large apple 

What to do:

• Preheat the oven to 200°C (400°F, gas mark 6)
• Melt the margarine over a low heat in a saucepan
• Combine the flour, baking powder and sugar in a bowl and mix well
• Add the margarine and sunflower seeds and mix well
• Add the milk and mix
• Peel and grate the carrots and grate the apple
• Fold into the mixture in the bowl 
• Spoon the mixture into muffin cases to just below the top
• Bake for 30mins or until golden brown
• Leave to cool and transfer to a wire rack

  Cranberry, Apple and Cinnamon

Makes 12 muffins

Ingredients:

• 225g (8oz) plain flour
• 1tbsp baking powder
• 1.5tsp cinnamon
• 45g (1.5oz) soft brown sugar
• 45g (1.5oz) sunflower margarine
• 2 apples, unpeeled and grated
• 60g (2oz) dried, unsweetened cranberries
• 180ml (6floz) dairy free milk

What to do:

• Preheat the oven to 200℃ (400℉, gas mark 6). 
• Line 12 sections in muffin tray with muffin cases
• Sift the flour, baking powder and cinnamon into a mixing bowl
• Add the remaining ingredients and mix well into a thick, wet dough
• Spoon into muffin cases to just below the top
• Bake for about 20 minutes, until light golden brown and firm to touch

Banana and Flaxseed 

Makes 12 muffins

Ingredients:

• 225g (8oz) plain flour
• 1tbsp baking powder
• 1tsp ground cinnamon
• 2tbsp golden syrup
• 45g (1.5oz) flaxseeds
• 45g (1.5oz) dairy free margarine
• 200ml (7floz) dairy free milk
• 2 medium ripe bananas

What to do:

• Preheat the oven to 200°C (400°F, gas mark 6) 
• Combine the flour, baking powder and cinnamon in a bowl
• Melt the margarine gently on a low heat in a saucepan
• Grind the flaxseed using a coffee grinder or by hand with pestle and mortar.  Add to the bowl 
• Mix the margarine and milk in
• Mash the bananas in a small bowl using a fork
• Add the bananas to the mixture
• Spoon into muffin cases to just below the top
• Bake for 30 minutes or until golden brown
• Transfer to a wire rack to cool

 

Special Occasions!!

Easter

Vanilla Fairy Cakes

Makes 12 fairy cakes

Ingredients:

• 225g (9oz) self raising flour
• 1tbsp baking powder
• 0.5 tsp bicarbonate of soda
• 226g (8oz) caster sugar
• 1tsp vanilla extract
• 2tbsp flavourless, nut free oil
• 1tbsp white vinegar
• 240ml (8floz) rice milk
  

What to do:

• Preheat the oven to 180°C (350°F, gas mark 4). Line 12 sections in muffin tray with small fairy cakes cases (silicone works the best but paper is fine)
• Sift the flour and baking powder in a bowl and add the sugar
• Add the remaining ingredients and mix until the mixture is a smooth batter
• Transfer the mixture to a jug and fill each case to just below the top
• Bake for about 25 minutes until risen.  When pressed gently with a finger tip, it should keep it's shape and not sink down
• Transfer to a wire rack to cool

For the buttercream:

• Whisk 70g (2.5oz) dairy free margarine at room temperature with 170g (6oz) icing sugar
• Add a few drops of vanilla essence
• 2 tbsp rice milk.  Add the milk slowly, a little at a time, until the mixture is smooth and stiff.  It needs to be able to hold it's shape for piping so add more icing sugar if not stiff enough.

Decoration:

• Decorate with allergen free cupcake decorations, allergen free chocolate buttons or miniature toy chicks!

Valentines Day

Shortbread biscuit

 

Makes 8 biscuits

Ingredients:

• 125g (4oz) dairy free margarine
• 55g (2oz) caster sugar
• 180g (6oz) plain flour

What to do:

• Heat the oven to 190°c (375°F or gas mark 5)
• Whisk the margarine and sugar together until smooth
• Stir in the flour to get a smooth paste
• Using your hands kneed into a ball
• Cover in clingfilm and place in the fridge for 30 minutes
• Roll out to about 1cm thick and use a heart cutter to create heart shaped biscuits
• Bake in the oven for 20 minutes until pale golden brown
• Transfer to a wire rack to cool
• Sprinkle with icing sugar

Christmas

Gingerbread Boys

This easy recipe for gingerbread men has been renamed Gingerbread boys by Zach, for obvious reasons.  All sorts of shapes can be used for this delicious recipe.  Add a ribbon and they even become Christmas decorations to hang on the tree or gifts for your favourite people.  For the creatively challenged of you, a word of warning.....I tried to add a ribbon after they were baked but found that drilling a hole in their heads with scissors didn't work.  So remember to put a add that hole before you bake!

 

 

 

 

Ingredients:

• 350g (12oz) plain flour, plus extra for rolling out

• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 125g (4½oz) sunflower margarine
  175g (6oz) light soft brown sugar
  1 tbsp Ener-G egg replacer
• Splash of dairy free milk
• 4 tbsp golden syrup

 

To decorate:

•  writing icing
• cake decorations

What to do: 

• Sift the flour, bicarbonate of soda, ginger and cinnamon.
• Pour into the bowl of a food processor. 
• Add the butter and blend until the mix looks like breadcrumbs. 
• Stir in the sugar.
• With a small whisk combine the egg replacer with a splash of milk until it is a thick consistency without lumps.
• Add the egg replacer mix and and golden syrup to the food processor and pulse until the mixture clumps together. 
• Remove the dough, wrap in clingfim and leave in the fridge for 15 minutes.
• Preheat the oven to 180C (350F, Gas mark 4) and line two baking trays with greaseproof paper.
  
• Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface.  Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.  Use something with a rounded pointy end (I used the end of a whisk!) to carve eyes, a smile and A HOLE where you would like to thread a ribbon.
  
• Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.
• Pile them together and tie with a ribbon, or thread your ribbon through the hole and hang on your tree!