Allergy-Friendly Desserts

Gluten Free Banana Chocolate Chip Muffins

In honor of food allergy awareness month, here are some allergy-friendly delicious dessert recipes!

Gluten Free Banana Chocolate Chip Muffins
Adapted By: The Pretty Bee
Yield: 14 Muffins

Ingredients:

1. 2 cups gluten free flour
2. 1 teaspoon baking soda
3. 1/8 teaspoon salt
4. 1/2 cup melted vegan buttery spread or regular butter, or coconut oil
5. 3/4 cup organic cane sugar
6. 2 Tablespoons ground flax seed
7. 6 Tablespoons water
8. 2 ripe bananas mashed
9. 1/2 teaspoon vanilla
10. 1 cup dairy free chocolate chips

Instructions:

1. Preheat the oven to 350 degrees. First line a muffin tin with parchment paper liners.
2. Next make the flax eggs: combine the ground flax seed and water in a small jar or cup and set aside.
3. In a large bowl, mix together the melted vegan buttery spread or coconut oil and sugar. Add the flax eggs, mashed bananas and vanilla, stirring until well blended.
4. Add the dry ingredients and stir until combined. Add the chocolate chips, then stir again.
5. Spoon the batter into the muffin tin, filling the cups 3/4 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Let the muffins cool in the pan for a few minutes before moving to a wire rack to cool completely.

​Chocolate Birthday Cupcakes

Chocolate Birthday Cupcakes (Gluten, Dairy, Egg, Peanut & Tree Nut Free)
Adapted By: Allergy Awesomeness
Yield: 12 Cupcakes

Ingredients For Cupcake: 

1. 1 cup water
2. 1 and 1/2 sticks vegan butter (12 Tablespoons)
3. 1/3 cup cocoa powder
4. 1 teaspoon salt
5. 2 cups of gluten-free flour
6. 1 and 1/2 cups granulated sugar
7. 1 teaspoon baking soda
8. 3/4 teaspoon xanthan
9. 2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of water)
10. 1 teaspoon vanilla extract
11. 1/2 cup applesauce or dairy free sour-cream

Ingredients For Chocolate Buttercream

1. 3 Tablespoons dairy-free, soy-free vegetable shortening
2. 3 Tablespoons coconut oil
3. 2 and 2/3 cups powdered sugar
4. 1/2 cup unsweetened cocoa powder
5. 1/3 cup vanilla rice milk
6. 1/2 teaspoon vanilla
7. pinch of salt

​
Instructions:

1. Preheat your oven to 350 degrees F. Generously grease your pan with non-stick cooking spray, (if doing a 13x9). Or, line your cupcake tin with cupcake liners.
2. In a large mixing bowl, whisk together the cake’s dry ingredients.
3. In a saucepan over medium-low heat, melt your vegan butter. Add your water, cocoa powder, and dairy-free sour cream/applesauce and stir to incorporate. Take off the heat and add your flax eggs, vanilla, and then whisk in your dry ingredients. Stir until smooth.
4. Pour the batter into your pan or cupcake tin.
5. Bake at 350 for 15-20 minutes for cupcakes, and 20-25 minutes for the cake. Or, until the middle of the cake springs back when you touch it, and it's slightly pulling away from the edges.
6. Allow the cake to cool.
7. While it's cooling, make the frosting.
8. Spread or pipe the frosting onto the cooled cake.
9. Keep covered at room temperature, to keep the frosting from drying out.

By: Vasundhara Kulkarni