Kid-friendly snacks

In honor of food allergy awareness month, here are some allergy-friendly snacks that are perfect to make for a young one.

Easy Dijon and Panko Tofu (Gluten-free, Dairy, Egg, Peanut & Tree Nut Free)
Adapted by: Jolinda Hackett
Yield: 2-3 Servings
 
Ingredients: 

1. 1 package of gluten-free tofu
2. 1 tablespoon egg replacer (mixed in 2 tsp. of water)
3. Gluten-free panko breadcrumbs to coat
4. 1 tablespoon dijon mustard
5. Salt and pepper to taste

Instructions:

1. Press tofu using a layer of paper towels and a weight
2. Slice tofu into your desired shape (strips or nuggets are perfect for children)
3. Whisk together the egg replacer and water then add the Dijon mustard into it
4. In a separate bowl, combine the panko with a bit of salt and pepper and preheat a skillet with a bit of oil.
5. Dip each piece of tofu into the mustard and egg replacer batter mixture, then coat well with panko
6. Fry your tofu in the oil, turning as needed, for a few minutes on each side

Gluten-Free Soft Pretzels
Adapted by: King Arthur Baking
Yield: 12 Pretzels

For the Pretzels:

1. 3 1/2 cups (553g) Gluten-Free All-Purpose Flour
   
2. 3 tablespoons (39g) brown sugar
   
3. 2 teaspoons instant yeast
   
4. 1 1/4 teaspoons (8g) salt
   
5. 1 teaspoon xanthan gum
   
6. 1/2 teaspoon baking powder
   
7. 1 1/4 cups (283g) warm water
   
8. 1 large egg, room temperature
   
9. 2 tablespoons (28g) soft butter
   
10. coarse, kosher, or pretzel salt, optional
    

For the Water Bath:

1. 4 quarts (3629g) water
   
2. 1/4 cup (50g) baking soda
   
3. 2 tablespoons (25g) granulated sugar
   

Instructions:

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess
   
2. Combine the flour, sugar, yeast, salt, xanthan gum, and baking powder. Add the water, egg, and butter and stir until a firm dough forms, about 4 minutes in a stand mixer fitted with a paddle attachment. If the dough seems dry, add 1 to 2 tablespoons of water
   
3. Knead the dough until smooth, then transfer it to a lightly greased bowl. Cover and let rise until almost doubled, 45 to 90 minutes
   
4. Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment. Bring 4 quarts of water to a boil in a large pot.
   
5. Turn the dough out onto a lightly floured surface. Gently deflate it, and divide it into 12 equal pieces
   
6. Cover the pieces and, one at a time, roll them into 12" to 14" ropes. Shape the ropes into pretzels and place them on the prepared pans
   
7. Add the baking soda and sugar to the boiling water and wait for the foam to subside
   
8. Drop the pretzels one at a time into the water, and boil them for about 5 seconds; they should initially sink, then float to the surface in that time
   
9. Return the pretzels to the pans and sprinkle them with the coarse salt of your choice, if desired
   
10. Bake the pretzels until golden brown and finished to your liking, about 18 to 20 minutes for soft pretzels, 25 minutes for chewier pretzels, and 35 minutes for hard pretzels.
    
11. Allow the pretzels to cool on the pans for 10 minutes before serving.