Contaminated Foods and Substitutions

*ONGOING LIST*


Contains Peanuts:

Granola Bars- Kudos, Nature Valley, etc.

Boston Baked Beans candy contains peanuts.

Snickers

Baby Ruth

Reese’s – any of them

Butterfinger (peanut BUTTERfinger. I learned this one the hard way!)

Substitutions:

Nutella – made with hazelnuts and cocoa, delicious!

Sunbutter – made with sunflower seeds, delicious!

Almond Butter

Contains Eggs:

Mayonnaise – substitute Nayonnaise (found in health food section)

Ice Cream – always check ingredients. Breyers and Dreyer’s are good choices, but always check.

Imitation Crab – no California Roll sushi, which also contains mayo anyway

Candy frosting letters and numbers for birthday cakes contain egg whites.

Milky Way candy bars contain egg whites.

3 Musketeers candy bars contain egg whites.

Junior Mints candy contains egg whites.

Toblerone contains egg whites.

Chocolate Fudge and Cookies 'n Cream Pop Tarts contain egg whites, other flavors do not.

Hostess, Little Debbie – almost all have egg white, DingDongs, Twinkies, Swiss Rolls, etc. Check all Hostess and Little Debbie ingredients!

Substitutions:

Tuna sandwich – use Nayonnaise instead of Mayo.

Add tuna to mac ‘n cheese.

Tofu is a great source of protein and can be used in a lot of ways; fried, raw with a bit of soy sauce on it, or whatever you like (hoisin, teriyaki,) cubed in soup such as miso or saimin (ramen.)

Tuna Melts

Bread
Butter
Cheese (Cheddar, American, whatever you like)
Tuna
Nayonnaise

Mix tuna and Nayonnaise.  Make just like a grilled cheese!

Granola

Oats - old-fashioned, not quick oats

Coconut

Nut & Seed Options:  if you are allergic to peanuts but not tree nuts, etc., choose what works for you:  almonds, sunflower seeds, sesame seeds, cashews, macadamia nuts, walnuts, pecans, pumpkin seeds, hazelnuts.  BE AWARE, many nuts are processed on the same machinery as peanuts!

Chopped, dried fruit (apricots, blueberries, cranberries (Craisins,) dates, raisins, mango, apple, pineapple, cherries

                                 

Liquids:  honey, maple syrup, molasses, brown sugar & butter,

Seasonings:  cinnamon, nutmeg, ginger

                                     

Preheat oven to 350 F degrees,  175 (177) C degrees.

In a big bowl, mix oats, dried fruits, nuts, coconut, in whatever combo you decide.

Melt 1 T. butter or margarine, mix with ¼ C. honey.

Drizzle over dry mix, spread onto a cookie sheet lined with parchment.  You could even use a big roasting pan which would make it easier when it’s time to stir.

Bake 20 minutes, stirring about every 5 minutes.  Check to see if it’s done enough for you, crunchy enough.

Let cool, enjoy!                                            

Make your own Trail Mix!

Mix together any combo of:

·         coconut

·         chocolate, butterscotch, white chocolate chips (hint: M&M’s don’t melt as fast)

·         banana chips

·         If you are allergic to peanuts but not tree nuts, etc., choose what works for you:  almonds, sunflower seeds, sesame seeds, cashews, macadamia nuts, walnuts, pecans, pumpkin seeds, hazelnuts.  BE AWARE, many nuts are processed on the same machinery as peanuts!

·         Chopped, dried fruit:  apricots, blueberries, cranberries (Craisins,) dates, raisins, mango, apple, pineapple, cherries

·         M&M’s

·         Cheerios

·         Pretzels

·         Yogurt covered raisins or nuts (again, beware of the nuts)

·         Mini marshmallows

Yummy Brownies! (egg/peanut-free)

Ingredients:

1/3 C. all-purpose flour
1 C. water

1/2 C. butter (1 stick)
2/3 C. unsweeted cocoa powder

2 C. white sugar
1 tsp. vanilla extract

2 C. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt

1/2 C. chopped nuts (optional, customize for your allergy situation.)

Directions:

Preheat oven to 350 degrees F (175 degrees C.)

Grease a 9 x 13 inch pan.

In a heavy saucepan, combine  the 1/3 C. flour and 1 C. water.  Cook over medium heat, stirring constantly, until thick.  Transfer to a mixing bowl and set aside to cool.

In a small saucepan, melt butter, then add the cocoa and mix until it is smooth, set aside to cool.

Beat the sugar and vanilla into the cooled flour mixture, then stir in the cocoa mixture until well blended.

Combine the flour, baking powder, and salt, and stir into batter until just blended. Fold in nuts if you choose.

Spread evenly over the prepared pan.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool before cutting.

We used this as the base for an ice cream cake.  Yummy!

Crazy Cake! (egg/peanut-free)

Ingredients:

3 C. all-purpose flour
2 C. white sugar
1 tsp. salt
2 tsp. baking soda
1/2 C. unsweetened cocoa powder

3/4 C. vegetable oil
2 T. distilled white vinegar
2 tsp. vanilla extract
2 C. cold water

Directions:

Sift flour, sugar, salt, soda and cocoa (dry ingredients) into a bowl.
Make three wells and pour oil in one well, vinegar into another, and vanilla in the third.
Pour cold water over all and stir well with a fork.

Pour into UNGREASED cake pan of your choice.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until tooth pick inserted comes out clean.

Let cool and frost!


I have used 2, 9 inch rounds, and also 8 1/2" and 10" springform pans (for one batch.)
You can also use a 9 x 13" pan.

We have tried other eggless cakes and this is the only one we will ever use! Delicious!

Mochi Chicken (egg/peanut-free)