Thursday, June 28, 2012

Allergies - Recipe Successes

I have been marching forward with Tripp's egg allergy treatment. Since my last post about it, we have figured out that he can tolerate about 1/4 of the recommended amount of "baked egg" for egg therapy. I am still going to count that a success in my book! I have been feeding him a small serving everyday and slowly trying to increase how much he is getting. If I give him too much by even the smallest amount, he will break out in hives. We are playing with fire a little bit, but it is worth to me to make sure that he is not in danger should he eat something he is not supposed to.

Eventually these baked egg servings will make up a majority of his calories, so I needed to find some recipes that would provide some nutrition and not just egg! I could not find any that met what I was looking for. Traditional quick breads don't have enough eggs in them for the treatment. It needs to be 4-6. I found some good base recipes and adapted them this week and I think they turned out pretty good and so does Tripp!  These recipes would be great for any kids really. High in protein, fiber, vitamins and kids like it? Give them a try and see what your kids think!

Healthy Carrot Cake - Adapted from the Pillsbury Recipe

Carrot Cake

  • Cooking Spray
  • 1 cup sugar
  • 1 cup applesauce
  • 1 cup greek yogurt (I used full fat, but you don't have too)
  • 4 large eggs
  • 2 cups  All Purpose Flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups finely shredded carrots (about 8 to 10 medium, peeled)
HEAT oven to 350°F. SPRAY a 13 x 9 x 2-inch pan with no-stick cooking spray. COMBINE sugar and apple sauce and yogurt; beat at medium speed until creamy. Beat in eggs until blended.
COMBINE flour, cinnamon, baking soda and salt in medium bowl; add to wet mixture. Beat at low speed until blended. Beat 2 minutes at medium speed.
ADD carrots. Beat until well blended. Pour into prepared pan.
BAKE 30-45 minutes or until toothpick inserted in center comes out clean. 



I cut it into 32 squares and put them in a baggy in the freezer. I omitted the frosting and it is still yummy.


I also made a pumpkin protein bar adapted from a recipe. I used sugar/applesauce/greek yogurt for the wet ingredients as I did above. I also omitted the protein powder. It is pretty good and even healthier than the carrot cake. It is a lot more moist which my texture guy struggles with. You could add 1 cup of whole wheat flour to make it more like a cake than a bar.


For a birthday treat, I made him some egg-free blondies. The original recipe and idea came from Cookin' Cowgirl.  I found an egg free alternative on The Allergic Kid  (Great site BTW!). I put confetti in the batter and then sliced them into small squares. Each one was rolled in almond bark (which does not have nut in it) and then sprinkled with confetti on top. They are pretty yummy and he can eat as many as he wants...sort of:). Mine are red, white, and blue, but below is the inspiration photo.



Tripp has fallen in love with Soy Nut Butter too. He devours it. It is made in a peanut free factory, which most of the "substitute" peanut butters are not. I have not tried it in any recipes yet, but I that is on my list. 


We are learning how to live this eggless/nutless life and it is really not so bad! I would love to hear any other recipe ideas you guys have. Maybe I will try a zuchini/banana bread...but I am uninspired after that!


1 comment:

  1. I have read that you can replace the eggs in any recipe with 1/4 cup applesauce, or 1/2 a banana. The article I read said you really can't tell the difference, as long as the recipe has baking powder or soda in it. I suppose you could try it with just about any baked good and see how it turns out.

    Good luck!

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