We found out about Brooklyn’s egg allergy when he was about 6.5 months old and we’ve been basically an egg free household since then. We barely ever buy eggs, on the odd occasion we might do if Nare and I want a cooked breakie on the weekend, but for the most part we just don’t bother. We don’t have anything in the cupboards that Brooklyn can’t eat, so it makes it pretty easy at home. Only now, at nearly 3, have we starting introducing egg in baked goods (the protein changes when baked). And only on special occasions, too much too often and he starts getting eczema… so we just keep it just for things like birthday parties, where I don’t want to deprive him of cake 😉
There are loads of awesome resources out there these days for cooking/baking substitutes for most food allergies/tolerances. I commonly use oil as an egg substitute for things like cakes and cupcakes, and it always made them extra moist. I’ve heard apple sauce/puree is a great one, I’ve never actually tried it though. You can even use banana! I found my all time favourite egg free cookie recipe and we use the same one every time now, it’s on the Figs & Brie food blog. Even the husband makes it, it’s that easy!
I was approached by Felicity of Pure Goodness Kids a few weeks ago to see if I wanted to test out some recipes in her new e-book, of course I said “Yes please!”. Kids food is my jam! Well… kids food that the kid will actually eat, that is.
‘I started this cook book to help mums and dads who are constantly unsure of what to feed their children every day, especially those with food allergies and intolerances. I wanted to create a book with recipes that were simple and able to be frozen and prepared for the week.’
Sounds like a bit of me right there! I downloaded the book onto the iPad (when I could steal it off Brooklyn, did you know that was actually MINE once upon a time?!) which made it super easy to flick through. The first one that stood out to me was her ‘Breakfast Ice Blocks’. Brooklyn LOVES ice blocks, what toddler doesn’t?
Felicity’s recipe for these is dairy, nut, and gluten free! And she was lovely enough to let me share the recipe with you – lucky!
– 1 cup of coconut yoghurt
– 1 teaspoon brown rice malt syrup
– 1 cup of sliced fruit of your choice (kiwi fruit, raspberries, strawberries, etc)
– 1/2 cup of muesli (optional)
Basically throw it all together and pop it into some ice block moulds! Easy peasy right?!
I think the idea with this is to just use whatever you have at home at the time. We don’t have a dairy allergy so I adapted it slightly and just used Greek Easiyo as our base, with a bit of honey to sweeten it up. And we only had kiwifruit in the fridge (shopping is due to be done!) so I threw that in as our fruit. Plus a handful of oats! Da-done-done!
Brooklyn’s thoughts: “Bit sour!” he reckoned! Darn it, I thought the honey did the trick! Note to self, don’t use greek yoghurt next time! He did go on to devour the whole thing after that though, so I call that a WIN!
Pure Goodness For Kids e-book is only $9.95 and is available HERE! IG: @puregoodnessforkids