Recipes & Tips

All of the Allergic Solution baking mixes are versatile. Each mix can be adjusted to suit your taste buds and allergic needs. Although our mixes taste delicious just the way they are, it’s nice to have options and experiment with different flavours.

 

At Allergic Solution we are constantly creating new recipes and combinations for your eating pleasure. This section will be updated periodically with new recipes. If you don’t see a recipe that appeals to you today, keep checking.

 

We also have recipes on our BLOG

 

We would love to hear about recipes that worked well for you. Please tell us about your experiences with the mixes at  This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Thank you so much for making us a part of your baking and eating experience.

 

Tips

 

  • Egg Replacer for 1 Egg
    3 Tablespoons water 1 Tablespoon ground chia seed or chia seed meal (you can also use flax seed) Grind the chia seeds into a meal in a blender or spice grinder. Add the water to a small bowl. Add the chia seed meal and mix together with a whisk or fork. Let the mixture sit for 5 to 10 minutes so it develops a texture similar to a raw egg. Warm water will work a little faster than cold water.
  • Instead of adding sugar to your recipe try adding fruit juice in place of water. It will provide sweetness without the added sugar.
  • Olive oil is a natural preservative and possesses a multitude of health benefits. Try using virgin olive oil when preparing these mixes, it will increase the nutritional benefit and increase the layers of flavour.
  • Fresh or dried berries can be added to the mixes to increase the nutrient content. Berries contain antioxidants which are important to reduce inflammation and increase good health.
  • To suit your allergic needs, any type of milk or non-dairy beverage can be used.
  • If you can tolerate eggs and for extra protein in your cakes add 2 eggs to either the Carob or Vanilla Cake Mix, when adding the water put 2 beaten eggs into a measuring cup, fill to 3/4 cups with water.
  • For extra moist cakes replace the milk or milk substitute with full fat coconut milk.

 

How to Make Mini Bread Loafs


You will need a bread pan that holds 4 mini-loaves. Pampered Chef has a nice mini-loaf pan.
Follow the directions on the packaging of bread mix and gently scoop ¼ of the completely mixed bread dough into the individual mini-loaf pans.
Bake at 400°F for 35 – 40 minutes.

 

How to Make Mini-Cupcakes


You will need a mini-cupcake pan. Pampered Chef also carries mini cupcake pans that create nice size mini-cupcakes.
Follow the directions of the Carob Cake Mix or Vanilla Cake Mix and gently pour prepared batter into mini-cupcake pan. Liners also work well for these delectable mini’s.
Bake at 375°F for 14 – 16 minutes.
Makes 35 – 40 mini cupcakes.

 

How to Make Cupcakes


You will need a muffin pan to make these little treats.
Follow the directions of the Carob Cake Mix or Vanilla Cake Mix and gently pour prepared cake batter into cupcake pan.  Liners also work well.
Bake at 350°F for 22 – 25 minutes.
Makes 18 – 24 medium cupcakes.

 

All of the recipes below list ingredients to be used instead of the ingredients on the back of the package. These recipes provide a slightly modified list of ingredients needed to achieve different flavours. The steps on how to prepare the mix remain the same.

 

 

 Yeast Free Bread

Raisin Bread

Follow instructions for Yeast Free Bread

Add 1tsp cinnamon to the dry mix

Add  ½ cup raisins to the dry mix

 

 

Mediterranean Bread

add to the Yeast Free Bread Mix (after you get it mixed up)

1tsp Italian seasoning

1/2 c sliced black olives

1/2c chopped sun dried tomatoes

Add 1/4 c grated Parmesan cheese if you can tolerate cheese/dairy

Bake as per the instructions on the Yeast Free bread

 

 

Jalapeno Bread

add to the Yeast Free Bread Mix (after you get it mixed up)

1/2 cup of chopped jalapeno (pickled or fresh)

1/2 cup Parmesan cheese

Bake as per the instructions on the Yeast Free bread

 

 

Banana Bread

½ cup sugar

3 mashed ripe bananas

2 eggs

¼ cup of olive oil

1 ½ cup Yeast Free Bread mix

 

Directions:

Mix sugar, bananas, eggs and oil together. Mix for 1 min add Yeast-Free bread and mix until all flour is mixed in.

Put into a greased 9 X 5 loaf pan

Bake for 1 hour at 350F

 

Cranberry Sunflower Seed Bliss Bread by Jennifer Roberge It's an Itchy Little World

 

Makes one loaf of bread

2 tbsp ground chia seeds
3 tbsp vinegar
1/4 cup warm water
1 Yeast-Free Bread mix from Allergic Solution1/3 cup olive oil
1 cup water
1 tsp cinnamon
1 TBS maple syrup (up t0 1/4 cup if you want a sweet bread)
1/2 cup of apple juice sweetened, dried cranberries
1/2 cup raw sunflower seeds (soaked overnight is best)

Preheat oven to 400°F and grease bread pan.

In a large bowl, add ground chia, vinegar and 1/4 cup of warm water. Stir and let sit for 1 – 2 minutes.

Add oil and 1 cup of water to bowl and stir until combined.

Add entire contents of pouch, plus cinnamon and maple syrup, add stir until completely combined.

Stir in cranberries and sunflower seeds. Pour into bread pan.

Bake for 1 hour.

Allow to cool for approximately 30 minutes.

 

Pancake & Waffle

 

Makes 8 large Belgian waffles or 12 medium pancakes

Although Allergic Solution mixes are allergen-free, this mix tastes great with eggs for those who can tolerate.

2 large eggs
1/4 cup virgin olive oil or oil of your choice
3/4 cup rice milk or milk of your choice
1/2 cup water

 

PREPARATION INSTRUCTIONS

1. Lightly grease pan/griddle/waffle iron and preheat. 
2. Place eggs, oil, milk and water in a large bowl. 
3. Using an electric mixer, mix on medium speed for 10 seconds.*
4. Gradually add entire contents of pouch and mix on medium speed until completely combined and batter is smooth.*
5. Add to pre-heated pan/griddle/waffle iron and cook to desired readiness.

* If electric mixer is not available use whisk.

This mix also makes Italian cookies called Pizzelle.

 

European Breakfast Cake

2 large eggs

¼ cup light olive oil or oil of your choice

1 cup rice milk or milk of your choice

¼ cup coconut sugar

 

Follow directions on the package and instead of step 4 (add to pan/griddle/waffle iron and cook), place in a greased 9” round cake pan and bake at 350°F for 35 – 40 minutes.

 

Pizzelle Cookies

 

3 large eggs

1 cup organic cane sugar

1/3 cup virgin olive oil

1 tbsp vanilla extract

¼ cup rice milk

 

1) Spray pizzelle iron with oil and preheat on medium setting.

2) Place eggs, sugar, oil, vanilla extract and rice milk in a large mixing bowl.

3) Using an electric mixer, mix on medium speed until sugar is dissolved.

4) Gradually add entire contents of pouch and mix on medium speed until completely combined and batter is smooth.

5) Scoop ½ tsp of pizzelle mixture into each cookie grid and cook for 1 minute.

6) Gently lift out each cookie and place flat on cooling rack.

 

Makes 36 – 40 pizzelle

 

Cookies

2 tbsp apple cider vinegar
1 cup organic cane sugar or sugar of your choice
3/4 cup virgin olive oil
1 tbsp vanilla extract
¼ cup rice milk or milk of your choice
1 – 334g package of Allergic Solution™ Pancake & Waffle Mix

1) Preheat oven to 350°F.
2) Place apple cider vinegar, sugar, oil, vanilla extract and rice milk in a large mixing bowl.
3) Using an electric mixer, mix on medium speed until sugar is dissolved.
4) Gradually add Pancake & Waffle Mix and mix on medium speed until completely combined and resembles cookie dough.
5) Scoop 1 tsp of dough and roll into small (cookie) ball, place on parchment paper lined cookie tray, spacing each cookie “ball” approximately 4 – 5 cm apart.
6) Repeat step 5 until dough finished and on cookie tray.
7) Using a fork, flatten each cookie “ball” so each cookie is approximately 1 cm thick.
7) Place in preheated oven for 6 – 7 minutes.

Makes 24 – 36 cookies

This versatile cookie recipe can be jazzed-up to contain carob/chocolate chips, lemon zest, dried fruit, oatmeal & raisins, or just about any ingredient you can imagine. Bon Appétit!

 

DUTCH BABIES

 

Ingredients:

 

• 3 eggs

• ½ cup of milk or milk substitute

• 3 tbsp of Allergic Solution Pancake /Waffle Mix

 

Directions:

 

1. Heat oven to 400⁰ F

2. Grease a 9inch cake pan (I put 1 tsp of butter into pan and put in the oven to melt while I mix up the batter, I find the silicon cake pans work best)

3. Beat eggs and milk together

4. Add Pancake/Waffle mix and beat until smooth

5. Pour into cake pan and put in oven

6. Bake until puffed up and slightly brown

7. Take from pan oven and flip onto plate, add maple syrup or jam or eat just like that

 

 

Coating Mix

 

Add to Pancake/Waffle Mix 2 to 3 tsp of whatever herbs and spices you like

example: Italian seasoning, garlic powder/salt, cumin, chilli powder, salt, pepper, etc

 

Place mix in a zip lock bag

Dip chicken, veal, fish etc in egg, sour cream, yogurt, water or whatever you usually use

place in zip lock bag with the mix and shake

Bake or fry as per your recipe

 

 

 

Vanilla Cake Mix

 

Antioxidant Vanilla Cake

 

1/3 cup light olive oil or oil of your choice

¾ cup rice milk or milk of your choice

1 cup water

1 tsp vanilla extract (optional)

½ cup coconut sugar

½ cup dried antioxidant berries (such as: blueberries, raspberries, goji berries or cranberries)

 

Follow directions on the package. After step 4, stir in the dried berries before adding cake batter to baking pan.

 

Vanilla Pumpkin Spice Cake Mix

 

Makes one - 9 inch cake

 

You will need:

1 pkg Allergic Solution Vanilla Cake Mix

⅓ cup virgin olive oil

1 cup pumpkin puree

½ cup water

1 tsp vanilla extract

1 cup organic cane sugar

½ tsp cinnamon

½ tsp nutmeg

 

Preparation Instructions:

1. Preheat oven to 325°F and grease bottom of a 9” round cake pan.

2. Place oil, pumpkin, water, vanilla extract and sugar in a large bowl.

3. Using an electric mixer, blend on low speed for 1 minute or until sugar is dissolved.

4. Gradually add entire contents of Allergic Solution Vanilla Cake Mix (mix spices in with dry mix before) and mix on medium speed until completely combined and smooth.

5. Pour batter into greased cake pan.

6. Bake for 45 - 50 minutes.

7. Allow to cool for approximately 20 minutes.

 

Mini-cupcakes – 14 minutes at 375°F

Cupcakes – 22 minutes at 350°F

 

Chocolate Cake

 

Makes one - 9 inch cake

 

You will need:

⅓ cup virgin olive oil

¾ cup rice milk

¾ cup water plus 1 tblsp

1 tsp vanilla extract

1 cup organic cane sugar

1 package Allergic  Solution Vanilla Cake mix

2 tblsp cocoa powder

 

Preparation Instructions:

 

1. Preheat oven to 325°F and grease bottom of a 9” round cake pan.

2. Place oil, milk, water, vanilla extract and sugar in a large bowl.

3. Using an electric mixer, blend on low speed for 1 minute or until sugar is dissolved.

4. Gradually add entire contents of pouch and cocoa powder and mix on medium speed until completely combined and smooth.

5. Pour batter into greased cake pan.

6. Bake for 45 - 50 minutes.

7. Allow to cool for approximately 20 minutes.

 

Mini-cupcakes – 14 minutes at 375°F

Cupcakes – 22 minutes at 350°F

   

For an extra chocolaty treat add ½ cup of chocolate chips

 

 

Chocolate Espresso Cake

 

Follow directions on the Vanilla Cake Mix

Add 2tbsp cocoa powder to the dry mix

replace 3/4 cup of water with 3/4 cup strong coffee or espresso

 

Apple Blueberry Breakfast Cake

 

You will need:

1 T oil

2 small macintosh apples [cored but not peeled pureed with water to total 1 1/2 cups liquid]

3T water (or apple juice)

2 T chia seeds

1/2 t. cinnamon

1/4 t. nutmeg

1/4 c. dried apple pieces

1/2 c. sugar

1 pkg Vanilla Cake Mix

1c. frozen wild blueberries

 

Preparation Instructions:

 

1. Preheat oven to 350°F and grease bottom of a 9” square cake pan.

2. Place oil, apple puree, chia seed, cinnamon, nutmeg, dried apple and sugar in a large bowl.

3. Using an electric mixer, blend on low speed until sugar is dissolved.**

4. Gradually add entire contents of pouch and mix on medium speed until completely combined and smooth.**

5. Fold in 1 c. blueberries

5. Pour batter into greased cake pan.

6. Bake for 45 - 50 minutes.

7. Allow to cool for approximately 20 minutes.

 

**If electric mixer is not available use whisk.

This mix also makes18 cupcakes or 36 mini-cupcakes.

 

Drizzle a little maple syrup on top before eating a slice. YUM!

 

 

 

 

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