Free From: Milk, Eggs, Peanuts, Tree Nuts, Shellfish, and Fish
Ingredients: 3 ¼ cups of all-purpose flour 1 teaspoon of baking soda 1 teaspoon of baking powder ½ teaspoon of salt ¾ cup of dairy-free unsalted margarine 2 cups of sugar 1 ½ teaspoons of baking powder 2 tablespoons of water 1 tablespoon of vanilla extract 1 cup of applesauce **Frosting of your choice** A Note From The Baker: This cookie recipe is a perfect treat for fall! It is super easy to make and the taste is even better. Feel free to decorate the cookies in spirit of Halloween however you like! Instructions: 01. Preheat your oven to 375 degrees. 02. Combine the flour, baking soda, baking powder ( 1 teaspoon), and salt in a medium bowl using a whisk. 03. In a separate bowl, beat the margarine and sugar with an electric mixer until it is extremely smooth. 04. Manually whisk together the baking powder (1 ½ teaspoons) and water in a small bowl. 05. Mix the baking powder and water mixture as well as the vanilla extract into the margarine and sugar mixture using an electric mixer until well combined. 06. Add in the applesauce and mix together once more. 07. Combine the wet and dry ingredients together and mix with an electric mixer on medium speed. 08. Once the batter is mixed well, use a cookie scoop to place batter on a parchment-lined cookie sheet. *** Make sure there is at least two inches between each cookie*** 09. Bake the cookies until the edges are golden brown (for around 20 minutes). 10. Take the cookies out of the oven and given them enough time to cool before decorating. 11. Sit back and enjoy!
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Free From: Dairy, Eggs, Peanuts, Tree Nuts, Fish, and Shellfish
Ingredients: 2 cups of water ¾ cup of corn oil 2 tablespoons of vinegar 4 teaspoons of vanilla extract 3 ½ cups of flour 2 cups of sugar 2 teaspoons of baking soda 1 teaspoon of salt ** Frosting of your choice (optional) ** A Note From The Baker: These light and fluffy desserts will leave you wanting more every time! These cupcakes are perfect when you are enjoying a crisp fall day or laying by the pool during the summer. This recipe is perfect for sharing with a large group of friends or family but feel free to cut the ingredients in half to make a smaller batch. Don’t worry though, for there will still be plenty to go around! Happy Baking!!! Instructions: 01. Preheat the oven to 350° fahrenheit. 02. Incorporate the water, corn oil, vinegar, and vanilla extract into one medium-sized bowl, stir together until well combined, and put off to the side. ** This will be referred to as “the wet mixture” ** 03. Combine the flour, sugar, baking soda, and salt in one large bowl and stir until well combined. 03. Slowly add the wet mixture into the large bowl. 04. Mix together until well combined using an electric stand mixer. The batter will look thin but this is normal for this recipe. ** An electric hand mixer can be used instead if preferable ** 05. Scoop the cupcake batter into lined cupcake tins until each are roughly ¾ full. 06. Bake for around 20 minutes. ** Insert a toothpick into the center of a cupcake to see if they are done. If no batter remains on the toothpick, they can be taken out of the oven.** 07. Decorate your cupcakes with whatever frosting you desire. (optional) Free From: Dairy, Eggs, Peanuts, Tree Nuts, Fish, and Shellfish Ingredients: ½ cup of unsalted dairy-free margarine (softened) ¾ cup of white sugar ¼ cup of applesauce 1 tablespoon of lemon zest 1 ½ teaspoons of fresh lemon juice ¾ teaspoon of vanilla extract ½ teaspoon of baking powder ¼ teaspoon of baking soda 1 ¼ cup of all-purpose flour A Note From The Baker: “These mouthwatering desserts are fun, quick, and easy to bake!” This recipe is perfect for a beginner baker! Baking is one of my favorite activities to take part in. Whether I’m making cookies, cupcakes, pastries, or muffins, I am always finding new ways to make recipes “allergy friendly.” Surprisingly, there are not many “allergy friendly” recipes out there! This recipe makes roughly 24 cookies and can be kept in a sealed container for about a week. Instructions: 01. Preheat the oven to 350° 02. In a large bowl, use an electric mixer to mix the margarine and sugar together until fluffy. *It is important not to overmix these two ingredients because the cookies will not bake correctly.* 03. Add in the other ingredients - except the flour - and mix until combined. 04. Slowly pour in the flour while using the electric mixer. 05. Evenly distribute the batter onto an ungreased cookie sheet using a cookie scoop. *Be sure to leave space in between the batter to account for the expanding cookies* 06. Allow the batter to bake for 10 to 12 minutes, or until the edges are slightly golden. *Stick a toothpick into the center of a cookie to test if they are done baking. If the toothpick comes out clean, then they are done.* 07. Enjoy! These soft and delicious carnival pretzels are great for any occasion. Whether it be for a fun movie night or a quick snack on the go, these treats will meet everyone’s approval. Enjoy baking!
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AuthorNicole K has a passion for baking allergy-friendly recipes. Her creative twists on delicious treats can be found within the Royal Press. When she is out of the kitchen, Nicole loves to do ballet and pointe, as well as paint and draw. She also enjoys partaking in community service. Nicole loves to spend time with her family and her dogs. Her advertisement posters promoting the newspaper can be found around the school. ArchivesCategories |