[AllergyPossible.com] Cookie Icing! [RECIPE]

If you’re like my family and I, when given the option of adding icing onto sugar cookies the answer is a resounding, “YES!”

While this recipe is super easy to make, it can be very messy – especially if you plan on using food coloring. Always protect the surface that you’re working on. (I typically cover my work surface with parchment paper or aluminum foil.)

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Cookie Icing! [RECIPE]


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Ingredients:

  • 1 1/2 Tbs of Aquafaba (The liquid found in a can of garbanzo beans).
  • 1-2 C Powdered Sugar
  • 1/4 tsp. Cream of Tarter
  • 1/2 C Water
  • 1 tsp. Vanilla Extract
  • Parchment Paper (I use this brand (paid link) but remember to ***always read the ingredients label!)
  • Optional: Food Coloring

  • (Optional) Allergy Friendly Sprinkles

Directions:

  • Mix aquafaba, water, cream of tarter in a medium to large sized mixing bowl with a hand mixer.
  • Gradually add in powdered sugar until the ideal consistency is achieved. (This icing will be a little on the runny side, but once you place the frosted cookies in the fridge, overnight, the frosting will cure with a nice sheen to it.
  • I divide the icing into a few separate bowls and add a few drops of natural food coloring to each bowl so that there will be a few different icing colors to decorate the cookies with.
  • TIP: I happen to have a large posterboard that I cover with parchment paper. Then, I frost and store the cookies on that, unwrapped so that the frosting can set in the refrigerator overnight.
  • Once the cookie icing has set, I then store the cookies in gallon size food storage bags and I keep the frosted cookies refrigerated to make sure that they last longer and don’t spoil.

I hope your family likes this recipe as much as mine does!

Enjoy!

-Monique


This link [below] will take you to my Amazing Vegan Sugar CookieTM Recipe:



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The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Amazing Vegan Sugar Cookies! [RECIPE]

My girls (and I) are always looking for a reason to bake these soft, sweet and yummy cookies! “What and when is the next holiday?”…”Is anyone’s birthday coming up?”…”Happy National [anything] day!” Any excuse is worthy of pulling together a batch of these cookies!

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Amazing Vegan Sugar Cookies!TM [RECIPE]


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Dry Ingredients:

  • 1 C Brown Rice Flour
  • 1/2 C Whole Grain Oat Flour
  • 1/4 C Potato Starch
  • 1/4 Cassava Flour
  • 1 tsp. Xanthan gum
  • 1 tsp Baking Powder

Wet Ingredients:

  • 1 C Sugar
  • 1/4 tsp. Salt
  • 3 Tbs Aquafaba (Liquid from a can of garbanzo beans).
  • 8 Tbs Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
  • 1 tsp. Vanilla Extract
  • (Optional) Allergy Friendly Sprinkles

Directions:

Preheat oven to 325° After Cookie Dough Has Been Chilled.

This recipe can yield anywhere from 24-48 cookies, depending on how large you make your cookies.

  • Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
  • In a separate large bowl, mix butter, sugar, salt with an electric hand mixer for a few minutes until light and fluffy. (Usually 4 minutes).
  • Add in the aquafaba and vanilla and continue mixing for another 1-2 minutes.
  • Gradually mix the dry ingredients into the bowl of wet ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients (without overmixing), it should now resemble cookie dough.
  • Next, cover the bowl of dough with plastic wrap (or a plate), and refrigerate for 60 minutes minimum.
Rolling out the cookie dough. Kids love helping with this part!
  • After chilling the dough for a minimum of 60 minutes, if the dough is firm then it’s ready to be rolled out onto a lightly (brown rice), floured surface. (I usually secure a large piece of parchment paper down to the table and lightly flour it and use it as my dough rolling and cookie cutting station). The dough should be rolled out to 1/4″ thick so that the cookies won’t burn or crumble.
  • I use cookie cutters to match the theme of a current holiday.
  • Bake in the oven on parchment paper lined cookie sheets for 8-12 minutes. (Oven temperatures and baking times vary greatly.) The cookies should turn to a slightly golden shade, but they shouldn’t be too dark, or else they’ll be too hard. I always slice one test cookie to see if the center is cooked all the way through. Plus, it makes for the perfect excuse to taste test it! 😉
  • The cookies can either be eaten as is once they’ve cooled, or you can frost the cookies with my Cookie Icing Recipe.

This link [below] will take you to my Cookie Icing Recipe:

Enjoy!

-Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Vegan Butter Cream that’s a Dream! [RECIPE]

When having cake, the frosting can make or break the cake enjoyment factor for me. This Butter Cream frosting recipe is so good that it has broken all other store-bought varieties within my household!

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Vegan Buttercream that’s a Dream!™ [RECIPE]


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Ingredients:

1 1/2 sticks of avocado butter (substitute with a butter that’s safe for your allergy).

3 cups powdered sugar

1 1/2 tsp. vanilla extract

Directions:

Place all of these ingredients into a medium/large mixing bowl and mix with a hand mixer until a frosting like consistency is achieved. Taste test it to make sure it’s sweet enough, and also because taste testing frosting is the baker’s reward after all of that work! 😉

Enjoy!

This link [below] will take you to my Best Birthday Cake Ever!™ Recipe:

-Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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PROFESSIONAL DISCLAIMER

The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Creamy Dreamy Vegan Whipped Cream! [RECIPE]

When I learned that aquafaba (the liquid from a can of garbanzo beans), could be whipped, I had to explore all of its capabilities. That said, one of my favorite transformations of aquafaba is into whipped cream! Yes, that’s right…the first time you try making it you will likely feel as though you are a powerful, magician, too! Be careful not to spill any delectable Creamy, Dreamy Whipped Cream onto your magician’s cape! 😉

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Creamy Dreamy Vegan Mayo!™ [RECIPE]


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Ingredients:

  • 1/2 C Aquafaba (The liquid from a can of chickpeas/garbanzo beans).
  • 3/4 C +/- of Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Cream of Tarter

Directions:

In a medium to large sized bowl, whip aquafaba by using an immersion blender (with a whisk attachment). Usually for 4 minutes.

Add in the cream of tarter (this will help to slightly stiffen the cream so that it’s not runny) and gradually add in the powdered sugar, while continuously mixing with the immersion blender (whisk attachment).

You may be able to use less powdered sugar, or you may have to add a bit more to achieve the correct, whipped cream consistency. I can tell when it’s done by seeing if I can make peaks in the cream, with the blender off. If I can, the cream is ready!

Use it as a topping on fruit, pies, ice cream, you name it!

Enjoy!

-Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Explore Delicious Vegan Cole Slaw! [RECIPE]

What

What is fish and chips without cole slaw? Definitely less exciting in my book. It’s like a puzzle with a missing piece. How about a mashed potatoes and chicken dinner night, without slaw? That’s just plain wrong. Indulge with this cole slaw recipe that can be adjust to your own liking. It can be the perfect combination of tangy and sweet.

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Explore Delicious Vegan Cole Slaw!™ [RECIPE]


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Ingredients:

  • Vegan Mayo – My recipe for this can be found [HERE]
  • 2 Tbs Red or White Wine Vinegar. Apple Cider Vinegar can also work.
  • 1/4 C – 1/2 C Honey (or a sweetener of your choice, never feed honey to a child under one year old. It can cause botulism).
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • A bag of Organic Shredded Cole Slaw, Veggie Slaw, or Broccoli Slaw.

Directions:


In a medium to large size bowl, mix all of the ingredients thoroughly, except for the veggie slaw.

Note: You may want to add more or less of some of the ingredients, especially when it comes to the vinegar and the sweetener of your choice. Some people like things more tangy than others, while some people prefer things on the sweeter side.

Add cole slaw/veggie slaw/or broccoli slaw in gradually (as the last added ingredient). Mix some more until all of the slaw is coated with the sauce. Cover the top of the bowl and place in the refrigerator because it is best served chilled. (It also tastes better as it sits in the fridge because the veggies bleed into the sauce and then the veggies soak up some more of the sauce flavor).

Such a nice, simple and refreshing, summery recipe!

Enjoy!

-Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.

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The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Creamy Dreamy Vegan Mayo! [RECIPE]

A sandwich is not a sandwich without mayo. A pasta salad is not a pasta salad without mayo. Potato salad is just boiled potatoes without mayo, summer isn’t summer without mayo… You get the picture, right?! Mayonnaise was always such a treat for me my whole life. It was like the icing on everything (other than cake). That was until my daughter and I could no longer consume eggs.

After some research, I learned that the eggs in mayo could be substituted with aquafaba (the liquid that is found in a can of garbanzo beans). This realization was a total game changer for my family. It opened up so many doors for being able to make side dishes, once again.

I often tweak this recipe and come up with new variations of it that can be used as dips and dressings. It’s a real winner in my family! Now it can feel like the good old days whenever we go to a cookout or BBQ because we can bring a safe version of the pasta and potato salads. The best part is it tastes like the real thing!

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Creamy Dreamy Vegan Mayo!™ [RECIPE]


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Ingredients:

  • 1/4 C Aquafaba (The liquid from a can of chickpeas/garbanzo beans).
  • 1 tsp. Yellow Mustard
  • 2 tsp. Apple Cider Vinegar or even Red/White Wine Vinegar works nicely
  • 1/2 tsp. Salt
  • 1 tsp. Honey (or a sweetener of your choice, never feed honey to a child under one year old. It can cause botulism).
  • 1/2 – 3/4 C Avocado Oil, or substitute with a cooking oil that is safe for your family.
  • Optional, 1 tsp. Lemon or Lime Juice

Directions:

In a 2 Cup sized, measuring glass (or small to medium sized bowl), combine aquafaba, mustard, honey, apple cider vinegar, salt, and optional lemon or lime juice.

Use an Immersion Blender to mix the ingredients for about 2 minutes. While mixing, gradually pour 1/4-1/2 of the avocado oil in. Continue mixing for another 30-60 seconds. Then, gradually pour in the rest of the avocado oil while continuing to mix. ***(It’s very important to add the oil in very slowly so that the correct mayo consistency can be achieved.) If you were to add the oil in too much, too fast it would drown the other ingredients so that it would become a weird, oily mess. Nobody wants that, trust me! That is all! You’ve got this!

Enjoy!

-Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.

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The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Carrot Cake for Goodness Sake! [RECIPE]

Carrot cake is a family favorite of ours in my home. It’s the cake that my husband and I shared on our wedding day. So, it was initially a somber day when I had to begin following dietary restrictions due to health issues. I could relate to my daughter’s dismay about imagining life without a sentimental food, due to her severe food allergies.

Never having carrot cake was NOT going to be an acceptable option for me. I was going to have to experiment until I could come up with a safe version of the cake for my family. After lots of trial and error, this is recipe is now a coveted masterpiece, my magnum opus if you will.

Please don’t be alarmed by the pecans in the image and that are also mentioned as “optional” in the recipe. You should NEVER include any ingredient that is not safe for your family. Pecans happen to be one of the only nuts my daughter is not allergic to. We were advised by her medical professional to incorporate the nut(s) that she IS NOT allergic to into her diet, so that it will hopefully prevent her from developing an additional allergy.

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Carrot Cake for Goodness Sake!™ [RECIPE]


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Dry Ingredients:

  • 1 1/2 C Brown Rice Flour
  • 1/4 C Sweet Rice Flour
  • 1/2 C Potato Starch
  • 1 tsp Baking Powder
  • 1 tsp Xanthan gum
  • A dash of salt
  • 1 TBS Cinnamon
  • 4 Dashes of Nutmeg
  • 2 Large Carrots Grated
  • 1 C Raisins
  • OPTIONAL: 1 C Crushed Pecans or Walnuts only if they are safe for your family.

Wet Ingredients:

  • 1 1/2 Sticks Avocado Butter (room temperature). Substitute with any butter that is safe for your family.
  • 1/2 C Sugar
  • 1/2 C Brown Sugar (or Coconut Sugar if that’s safe for your family).
  • 1 whole Can of Aquafaba (The liquid from a can of unsalted chickpeas/garbanzo beans).
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 C Oat Milk

Directions:

Preheat oven to 350°

Batter after thoroughly mixing.
  • Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
  • In a separate large bowl, mix avocado butter, sugar, aquafaba and vanilla extract with an electric hand mixer for a few minutes (usually 4 minutes).
  • Gradually add the dry ingredients into the bowl of wet ingredients and initially begin mixing with spatula. Then, gradually add in oat milk and use hand mixer to finish mixing (which also adds air into the batter.) (Usually 2-4 minutes).
Batter with carrots, raisins and OPTIONAL pecans folded in.
  • Now is the time to add the grated carrots, raisins, and OPTIONAL 3/4 C of nuts (only if they are safe for your family), into the batter. I fold it all in with a spatula until it’s evenly mixed.
  • Grease 2 glass pie dishes (for a two layered 9″ round cake) or cupcake liners with avocado butter. Pour batter into the two pie dishes (or spoon batter to fill 12 cupcake liners, in a cupcake pan).
Right before the batter goes into the oven.
  • Bake at 350° for 40 minutes. (Oven temperatures vary and using metal pans instead of glass will also affect cooking times. You may want to check the cake/cupcakes sooner, or they may even have to bake longer, depending on your oven.)
  • After removing from the oven, allow ample time to completely cool. (Don’t apply frosting until the cake is room temperature.)
  • I spread buttercream frosting between the two layers of cake and then I frost the entire exterior.
  • OPTIONAL: You can sprinkle the remaining 1/4 C of Pecans or Walnuts onto the top of your cake as a garnish, only if those particular nuts are safe for your family.
  • Refrigerate immediately after frosting the cake. This cake is best served chilled.


The link below will take you to my Vegan Butter Cream Recipe:


Enjoy!

-Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Chicken Tender Splendor! [RECIPE]

Whenever I yearn to give in to my inner child, the food of choice is chicken tenders. The aroma of it baking in the oven makes me and my girls want to do cartwheels at the delight of what we’re about to devour! Crispy, crunchy, yummy, juicy are all appropriate adjectives here. Did I mention that this recipe is super easy to make, too? Why not find out for yourself? 🙂

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Chicken Tender Splendor!™ [RECIPE]


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INGREDIENTS:

  • 2 Boneless, Skinless Chicken Breasts
  • 3/4 C Cornmeal
  • 1/4 C Potato Starch
  • 1 tsp. Xanthan Gum
  • 3/4 C Oat Milk (or milk of your choice that’s safe for your family).
  • Salt
  • Celery Salt
  • Ground Black Pepper
  • Paprika
  • Cumin
  • Onion Powder
  • Garlic Powder

Directions:

Preheat oven to 450°

In a small to medium sized bowl, combine all of the dry ingredients and mix well with a spoon or a fork.

Pour oat milk into a separate small to medium sized bowl.

Begin cutting chicken breasts into equally sized tender strips and submerge into the oat milk bowl. Then, one by one, transfer each tender into the dry mixture bowl and turn them over with a fork to ensure that they are fully coated with the dry mixture.

Place each coated chicken strip onto an aluminum foil, lined pan that has been greased. (I grease mine with avocado oil).

Place in the oven at 450° for a total of 28 +/- minutes. Don’t forget to flip the tenders halfway through baking, to ensure even baking. (Also, everyone’s oven is different, please make sure to check that the chicken is thoroughly cooked before serving.)

Enjoy!

Xoxo – Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.

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The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Perfect Party Pizza is an Absolute Must! [RECIPE]

Every time my daughter would come home from school with a birthday party invitation, a bittersweet sensation would sweep over me. While I was thrilled that my daughter was being included (by being invited to the party), there was always this split, somber side to the invite. It served as a reminder that my daughter would only be so included. She wouldn’t be able to get excited about all of the fun things we tend to get excited about in anticipation of parties: such as cake, sweets, snacks, pinatas, and party favor bags that would likely be bursting at the seams with candy, (contaminated with nuts and other cross contaminated allergens.)

This is by no means a rant geared towards the party hosts; it’s a dis 100% directed at the unfair, and exclusive nature of anaphylaxis and severe allergies. A party is another event to be on heightened alert about in order to make sure my daughter doesn’t accidently come into contact with food particles that could prove to be life-threatening. I never aspired to be a hover mom, but allergies have me in the background conducting surveillance as though I’m some sort of secret allergen agent, ready to tuck and roll from out of the sidelines, if my daughter should need assistance.

That’s why I had to come up with delicious party foods that I could pack for my daughter so that she could be excited and look forward to her safe, party menu just like all of the other kids.

Without further ado, here is my recipe for:

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Perfect Party Pizza!™ [RECIPE]


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INGREDIENTS:

  • 1 1/4 C Brown Rice Flour
  • 1 C Organic Oat Flour
  • 1/4 C Potato Starch
  • 1/2 C Cornstarch
  • 1/4 C Tapioca Flour (or Sweet Rice Flour)
  • 1 tsp. Baking Powder
  • 1 tsp. Xanthan Gum
  • 1/2 Tbs Salt
  • 1 Packet Active Dry Yeast
  • 1 tsp. Honey (Do not feed honey to a child under the age of one because it can cause botulism. You can substitute with a tsp. of sugar or your sweetener of choice.)
  • 1 1/4 C Warm Water

INGREDIENTS for seasoning the pizza crust:

  • 1/4 C Olive Oil
  • Italian Seasoning
  • Black Pepper
  • Salt
  • Garlic Powder
  • Onion Powder
  • Additional Olive Oil to grease the pan with so that the pizza doesn’t stick.
  • Cornmeal Use this to scatter over whatever you grease the pan with to further prevent the dough from sticking to the pan.
  • Pizza (or tomato sauce).
  • A Mozzarella Cheese that’s safe for you (I use a plant based vegan cheese that is nut-free.)

Directions:

Preheat oven to 525°

Using a spatula, thoroughly mix dry ingredients in a medium to large size bowl.

Next, I usually warm the water in the microwave for about 35 seconds (every microwave is different), just try not to overheat the water so that it doesn’t kill the yeast. I tend to sprinkle a few drops of the water on my wrist to test that it’s lukewarm.

Add honey, or sweetener of your choice, to the water and stir until it completely dissolves into the water.

Gradually add water to the dry ingredients bowl, as you stir with a spatula. After a couple of minutes mixing, it should look like a ball of dough. If it’s too thick or crumbly, you can gradually add some additional water until it resembles dough.

I used to proof this dough by letting it sit in a covered bowl for 45 minutes at room temperature. However, as I’ve experimented, I realized that I didn’t have to waste time proofing it.

The next step is to line a cookie sheet with aluminum foil. Then, coat the aluminum foil lined pan with olive oil, avocado oil, or butter (whatever oil/grease happens to be safe for your family’s allergies).

Now it’s time to spread out the dough. I usually rely on the spatula to help spread out the dough. You can make it a circle or a rectangle.

Then, in a small bowl, combine 1/4 C olive oil, Italian seasoning, pepper, garlic powder, salt, and mix. This mixture can be brushed or spread around what will be the crust.

Spread the sauce onto the dough, add cheese and any ingredients that you desire.

Bake in the oven for 20 minutes at 525°

Once you remove it from the oven, let it cool for at least 10 minutes before slicing and serving.

Enjoy!

Xoxo – Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.

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The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

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[AllergyPossible.com] Best Birthday Cake, Ever! [RECIPE]

I make this recipe for birthdays so that my daughter can have a delicious cake to look forward to enjoying at celebrations. I even pack a cupcake or slice of the cake so that she can bring it with her to friend’s birthday parties. I don’t ever want her to feel left out when it’s cake time. This cake is so delicious that it never lasts long because everyone goes for seconds! Not to brag or anything but I’ve even witnessed some of the pickiest eaters dive right into not being able to resist having a slice of this cake.

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Best Birthday Cake Ever![RECIPE]


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Dry Ingredients:

  • 1 1/2 C Brown Rice Flour
  • 1/4 C Sweet Rice Flour
  • 1/2 C Potato Starch
  • 1 tsp Baking Powder
  • 1 tsp Xanthan gum
  • a dash of salt

Wet Ingredients:

  • 1 1/2 Sticks Avocado Butter (room temperature). Substitute with any butter that happens to be safe for your family.
  • 1 C Sugar
  • 1 Can of Aquafaba (liquid in a can of unsalted chickpeas/garbanzo beans).
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 C Oat Milk
  • (Optional) Allergy Friendly Sprinkles

Directions:

Preheat oven to 350°

  • Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
  • In a separate large bowl, mix avocado butter, sugar, aquafaba and vanilla extract with an electric hand mixer for a few minutes (usually 4 minutes).
  • Gradually add the dry ingredients into the bowl of wet ingredients and initially begin mixing with spatula. Then, gradually add in oat milk and use hand mixer to finish mixing (which also adds air into the batter.) (Usually 2-4 minutes).
  • OPTIONAL This is the point at which you can decide if you want to add some allergy friendly sprinkles into your cake batter for a colorful surprise! (I fold them into the batter with a spatula).
  • Grease 2 glass pie dishes (for a two layered 9″ round cake) or cupcake liners with avocado butter. Pour batter into the two pie dishes (or spoon batter to fill 12 cupcake liners, in a cupcake pan).
  • Bake at 350° for 40 minutes. (Oven temperatures vary and using metal pans instead of glass will also affect cooking times. You may want to check the cake/cupcakes sooner, or they may even have to bake longer, depending on your oven.)
  • After removing from the oven, allow ample time to completely cool. (Don’t apply frosting until the cake is room temperature.)
  • I spread buttercream frosting (see recipe link below) between the two layers of cake and then I frost the entire exterior.
  • I again add some sprinkles to the entire exterior surface of the frosted cake.
  • Refrigerate immediately after frosting the cake.

Enjoy!

-Monique


WEBSITE DISCLAIMER

The information provided by Allergy Possible!TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

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The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.

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The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

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The Site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. ***As an Amazon Associate I earn from qualifying purchases.