Any good dessert recipes for a child allergic to eggs & nuts?

Jonell - posted on 12/19/2012 ( 4 moms have responded )




My daughter is allergic to eggs, peanuts & tree nuts...any suggestions on some fun desserts she can eat?


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Violeta Magat - posted on 01/22/2013





You can buy some ice lollies form you can buy it in groceries, and make your own fruits ice cream. mashed the favorite fruit of you daughter, a little bit of sugar to taste if the fruit is sour then put the mashed fruit inside the ice lollies form and put the form in the freezer.

Mangala - posted on 12/27/2012




Go to my and you will find that all my recipes are without eggs, peanuts and treenuts. They are also gluten free, but you could use wheat flour instread of my special gluten free flour if you like, (although my GF flour is much more nutritious!) Please leave a feedback on my blog after you have tried something. I keep posting new recipes every 10 days or so, Try my grandkids' favorite fun dessert, which is Marshmallow Delight, or try some of the cakes and cookies.

Mae - posted on 12/20/2012




Frozen Yogurt is a good option because it contains only milk and beneficial bacteria and it comes in a ton of flavors. Another option is to look at vegan websites for you still need to read the ingredient list though because some contain nuts. Some I like are:

Pumpkin Pie Flan
Allergy Information: Gluten, dairy, egg, corn, soy, yeast, nut free, refined oil free.
Makes 2 3.5 inch ramekins

1/3 cup pumpkin puree
1/4 cup coconut creamer (I used plain So Delicious coconut milk creamer)
1/2 cup coconut milk
1 Tablespoon maple syrup
2 Tablespoons sugar
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon of ginger powder, a generous pinch of nutmeg, cinnamon, clove powders)
1.5 teaspoon agar powder (2 teaspoons for more well set flan)

1/4 cup raw sugar ground
1 teaspoon water
1/2 teaspoon molasses
a pinch of sea salt

In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again.
Keep stirring the mixture until it melts to a dark liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.
In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
(You can also use a 1/4 cup silken tofu instead of the coconut creamer.)
In the same medium pan, add the custard mixture and cook on medium stirring occasionally until it comes to a boil, cook for another 3 minutes. 5-6 minutes. Carefully taste and adjust sweet and spice if needed.
Pour mixture in the ramekins immediately and bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides)
Let cool and then refrigerate for atleast 2 hours to set.
(Alternate method: Mix the agar with 1/4 cup coconut milk and boil for 4 minutes, then add the rest of the blended ingredients, mix and bake.
For regular flan, skip the pumpkin and the spice and add vanilla.)
To serve, run knife through the edge and invert on to a serving dish.
Top with coconut flakes.

This next one uses almond milk but I have substituted vanilla soy milk and it turns out fine
Cinnamon Sugar Pull Apart bread
This bread is reminiscent of a cinnamon roll. Crunchy sides and gooey in the middle. Delicious!
Author: Mighty Vegan
Recipe type: Breakfast
Serves: 8
For the dough:
2 tbsp egg replacer
6 tbsp of water
2¾ cup plus 2 tbsp all-purpose flour
¼ cup sugar
2¼ tsp. active dry yeast (1 packet)
½ tsp salt
4 tbsp Earth Balance
⅓ cup almond milk
¼ cup water
1 tsp pure vanilla extract
1 cup sugar
2 tsp cinnamon
¼ tsp nutmeg
4 tbsp earth balance, melted
In a small bowl mix together the egg replacer with the water until no clumps are visible and set aside.
In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.
In a small sauce pan, melt the earth balance and almond milk. Once the earth balance is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
Pour the almond milk mixture into the large bowl with the dry ingredients and mix well. Add the egg replacer mixture to the batter. Keep mixing.
Next add ¾ cup of flour and mix well. The mixture should be very sticky which means it’s perfect.
Place the dough in a medium greased bowl. Cover and let it sit in a warm place to rise for about an hour and a half.
Now, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
Once the dough is ready, roll it out on a floured surface. Brush the melted Earth Balance on the dough and sprinkle with the sugar mixture. Make sure all of the dough is covered.
Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2½ inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 20-30 minutes to rise.
While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

And you can never go wrong with Chocolate Chip Cookies
1/2 cup non-dairy buttery spread (I use soy free Earth Balance)
1/2 cup packed brown sugar
1/4 cup cane sugar (or use white)
1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/4 tsp cinnamon
1/4 tsp molasses (optional)
1/2 cup dark chocolate chips
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

I hope these have helped you.

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