Sunday, April 3, 2011

Baking For Kids With Food Allergies

We're often asked how we bake for mini considering she is allergic to eggs.  The answer is it's pretty easy but it was a learning process.  All of a sudden we realized that over the years we've built up quite the repertoire and what we take for granted as daily tasks were tips that could have made life easier years ago had we thought of them sooner.

So, here is a tip for making life easier when bribing baking for someone with food allergies: Freeze-ahead single serve portions.

We cringe at reading this.  Even the sound of it "freeze-ahead"...sounds so domesticated, so put together and organized, so Martha Stewart, so...1950s housewife. All things we typically run from.  So the irony of this post is not lost on us.

However consider this: aside from the fact that this helps her live a normal life, someday Mini will be a teenager.  And then she will be in college.  And sadly, as uber-cool as her mother may be, she will not think so.  She will run far, far away from the embarrassment that is her neurotic and overprotective Jewish mother.

So, we bake.

We bake with the knowledge that if the products are good enough, even if Mini wants to hide us from her friends, her friends will prefer to hang at our place.  They will ask when mother is coming to school.  They will trade information for a cookie.

We bake for leverage.

As a bonus, we create allergy-friendly foods that help make healthy eating pretty easy.  One of mini's favorite recipes is this pumpkin bread.  It tastes like chocolate chip cake but since it has pumpkin, whole wheat and soy flour - it has fiber, vegetables, protein.  It's a good breakfast or at the very least an after-school snack you can feel better about than goldfish.  Around here it's used for bribery.

2 loaves = 20 "makes you feel so put together every time you use one" slices of delicious pumpkin bread.  And you'd never know it was egg-free.  In fact, it's so popular, Poker Chick now has to double the recipe each time she makes it to give some to her neighbors and best friends as well.

Poker Chick's Allergy-Friendly* Chocolate Chip Whole Wheat Pumpkin Protein Bread

Just so you believe this recipe is legit
STEP 1: Mix dry ingredients in a giant bowl
1  1/3 cup soy protein flour
1 1/3 cup whole wheat flour
1 1/3 cup all-purpose flour
4 teaspoons baking powder
3-4 teaspoons salt
1 1/3 bags Enjoy Life chocolate chips
3/4 cup - 1 cup sugar

STEP 2: Mix wet ingredients in medium bowl
30 oz (1 29-oz. can is ok too) canned pumpkin
4 teaspoons pure vanilla extract
6 teaspoons melted butter (works with non-dairy spread as well if you want dairy-free bread)

STEP 3: Preheat oven to 350 and grease two loaf pans
 
STEP 4: Prepare the Egg Replacer "Mixture"
For the equivalent of eight eggs, mix 2 tablespoons Ener-G egg replacer with 8 tablespoons water in a bowl.  Use room temp water or it throws off the recipe.  Whisk vigorously until all the lumps are gone and pour into the "wet ingredients" bowl immediately.  Egg replacer works best when it's used as soon as it's mixed for some reason.

STEP 5: Mix ingredients
Add Egg Replacer mixture to wet ingredients bowl
Pour 1/3 of wet ingredients bowl into dry ingredients bowl.  Mix with tough spatula until blended.
Repeat until everything is mixed together.

STEP 6: Finish and Bake
Pour batter (very thick), divided evenly between 2 loaf pans.  Bake about 45 minutes, a little longer if you're one of those rare people who like it on the dry side.

FINAL STEP:  Prepare for your acceptance speech as a domestic goddess
Cool, slice, wrap each slice in wax paper, then foil, then put them in 2 large freezer zipper bags. 

In the morning, grab one out of the freezer and throw it into the backpack for breakfast or a snack*.  Send thank you note to Poker Chick later.

This process works well for birthday party cupcakes too.  Just put them in the fridge to set the frosting before wrapping them (we suggest plastic then foil) or else the frosting will stick to the plastic and come off when you try and unwrap it.


*Bread is egg, nut, and sesame free.  It can also be made dairy free quite easily.  Bread does contain wheat and soy.

1 comment:

Theresa said...

Yum, looks good, can you send me some?