If you are looking for an alternative to cow’s milk, soy milk, rice milk, or nut milk, a product to consider is hemp seed milk.  Hemp seed milk is organic, vegan, gluten-free, and a good source of essential fatty acids, essential amino acids, and antioxidants.  

Due to the reputation of marijuana, which comes from a variety of the hemp plant, you may be concerned about feeding your child a hemp product.  The chemical in marijuana that is responsible for this “reputation” is called THC, and is found in the leaves of the hemp plant, not in the seeds. 

When searching for a dairy substitute, it is helpful to compare products to  the nutrient content of cow’s milk.  An 8 ounce cup of 2% cow’s milk will contain 120 calories, 5 grams of fat, 8 grams of protein, and 300 mg of calcium.  Please keep in mind that no dairy alternative is a suitable replacement for infant formula.

We had a great event with over 40 attendees! Special thanks to our presenters, Laura Odom, FNP, Dr. Nicole Swain and Dr. Andrew Singer. Topics included treating anaphylaxis, psychological aspects of food allergy and the latest on peanut desensitization trials. Check out the slides by clicking on the link below:

VEFA Symposium Slides

3 cups white rice flour

3 cups tapioca starch

2 cups arrowroot starch

1 cup potato starch

3 Tbsp potato flour (optional)

Stir all ingredients together in large bowl.  Store in airtight container.  Use for cake, muffins and cookies.  Stir or sift before use.  (This flour can be substituted 1:1 for wheat flour in recipes.  Add 1/2 tsp of xanthan gum per cup to each recipe).

credit Kathy Przywara from www.kidswithfoodallergies.org

1 egg= 1Tbsp baking powder, 1 tsp baking soda 1 tablespoon flour 2 tablespoons water (whisk together until smooth and add to recipe)

1 egg= 1 Tbsp milled flax seed, 3 Tbsp water (this one seems to work well to keep baked goods from falling apart)

Applesauce or vanilla Yogurt can also be used in recipes that call for 1 egg, I use 1/4 cup of each.   

1 1/2 cups flour

3 Tbsp cocoa powder (optional)

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 Tbsp vinegar

5 Tbsp oil

1 tsp vanilla

1 cup water

Instructions: Preheat oven to 350 deg.  Combine dry ingredients in a mixing bowl.  Mix wet ingredients in a separate bowl.  Add wet ingredients to dry ingredients and mix until you get a smooth batter.  Do not beat.  Pour into greased and floured pan.  Bake in oven until cake or cupcakes test done- about 35 min. for cake or 20 min for cupcakes. 

Recipe from www.kidswithfoodallergies.org credit Kathy Przywara