As a food allergy mom, I’m accustomed to baking without eggs and milk. Recently, I attempted a dessert that was also gluten free. I was amazed at how well it turned out (yes, I had my doubts).
This recipe is easy to adapt for several food allergies; the version I made was dairy, egg, gluten and nut free, almost soy free (there was soy lecithin in the rice milk), and low in sugar.
Just remember to read the ingredient labels beforehand to make sure there are no hidden allergens.
Food Allergy Friendly Fruit Cobbler
2 tbsp butter substitute (I used Earth Balance)
1 cup baking mix (I used Bob’s Red Mill Dairy, Gluten, Wheat Free Biscuit and Baking Mix)
½ cup sugar substitute (I used organic blue agave)
½ cup milk substitute (I used rice milk)
3 cups fruit – fresh, locally-grown is preferred or frozen (I used frozen blackberries)
RELATED: Sugar-Free Angel Food Cake
Preheat oven to 375 degrees.
Melt butter substitute in a square baking dish.
In a bowl, combine baking mix with sugar and milk substitutes. Add to baking dish. Spread evenly.
Bake for 30 minutes.
Cool or enjoy warm with an ice cream substitute. I used So Delicious Coconut Milk Vanilla Bean.
Let me know how yours turns out in the comments below.