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Safe Recipes to Celebrate Valentine's Day with Food Allergies

January 2008



4 Allergy-free Recipes to Make Valentine's Day Safe and Fun for Everyone!

VALENTINE'S DAY CRAFT: RICE PLAY DOUGH

Free of milk, peanut, egg, soy, tree nut, corn, gluten, wheat, fish, shellfish, sesame 1 1/4 cups rice flour
1/2 cup salt
2 tsp. cream of tartar
1 cup water
1 tbsp. oil
1/4 tsp vanilla extract
Food coloring or sparkles (optional)

Mix flour, salt and cream of tartar in a large pot. Add water and oil. Cook over medium heat until the mixture pulls away from the sides of the pan (about 5 minutes),
stirring constantly.

Hugs heartAdd vanilla extract (for smell, not taste). Mix thoroughly. Put play dough on a clean surface. When cool enough to handle, knead lightly. Store in an airtight container.

*Variations: Add food coloring to the water to make colored play dough. Add sparkles during the hand mixing time for sparkly play dough.

Created by Jennifer D.



"JUST SUGAR" LOLLIPOPS

Free of milk, peanut, egg, soy, tree nut, corn, gluten, wheat, fish, shellfish, sesame and all food proteins Makes 16 lollipops
2 cups sugar
2/3 cup golden syrup
3/4 cup water
16 6" lollipop sticks
Oil for greasing a cookie sheet

*Note: if you do not have a safe oil to use, you can use a dry Silpat placed on a cookie sheet

In a saucepan, blend sugar, golden syrup, and water. Bring to a boil over high heat, and continue boiling until mixture reaches 290 degrees (Hard Crack stage). CAREFULLY remove pan from heat.

Using a large metal spoon (like a tablespoon), pour puddles of the sugar syrup onto the oiled cookie sheet. Immediately place sticks into puddles, and rotate them in the sugar to coat.

Allow to cool completely (20-30 min), and then lift straight up to remove from pan. (If you are using a Silpat, lift the Silpat and gently peel it away from the lollipop.)

Store tightly covered in a cool, dry place. You can individually wrap in parchment, waxed paper or plastic wrap. If you need to layer lollipops to fit in container, place a piece of parchment or waxed paper between the layers.

*Note: You can substitute light corn syrup for the golden syrup if corn is not an allergen for you. If the surface under the cookie sheet is heat-sensitive, be sure to place newspaper or some other material under the cookie sheet to protect it. Lollipop sticks can be purchased in the candy aisle at craft stores.

*Variations: If you wish to use candy molds to make shaped lollipops, make sure they are rated for SUGAR candy, not just chocolate, as those will melt. You can also use this mixture in silicone ice cube trays. Pour a thin layer (approx 1/8 1/4 inch) into trays and allow to cool. Invert molds and push candies out.

Created by Meg Falciani



"PEANUT BUTTER" CUPS

Free of milk, peanut, egg, soy, tree nut, corn, fish, shellfish, sesame 1/4 cup safe margarine
3/4 cup soy or sunflower butter
3/4 cup graham cracker crumbs
1/2 cup powdered sugar
1 1/2 cups safe chocolate chips

Melt together margarine and soy or sunflower butter. Mix together graham cracker crumbs and powdered sugar. Add melted butters and stir to completely blend.

Spread this in the bottom of an 8x8" pan. This will be a fairly thin layer. If you want it thicker, use a smaller pan.

Melt chocolate and spread evenly on top of butter mixture. Allow to cool for at least an hour in the refrigerator. Cut in squares to serve. It's easier to cut if you take it out of the fridge for 10-15 minutes before cutting.

Created by Kathy Przywara




chocolate box

CRUNCH CHOCOLATES

1/2 cup safe chocolate chips
1 1/2 tsp. safe margarine (optional)
1 cup puffed millet cereal


Slightly toast the puffed millet cereal in a heated pan. Do not add oil to the pan.

Melt chocolate chips over double-boiler. Add margarine. Stir constantly as chips are melting and turning into a glossy chocolate.
Remove from heat and pour in millet cereal.
chocolate box
Mix until well coated.

Scoop round spoonfuls onto waxed paper and place in refrigerator to cool until chocolate hardens. Use substitute versions of ingredients as needed.

Created by Melanie Carver




Special thanks to KFA members Jennifer D., Meg Falciani, Kathy Przywara, and Melanie Carver for contributing these allergy-free recipes. Additional allergy-free recipes are available in Safe Eats™, our allergen-free collection of hundreds of recipes.

This article is from the fourth booklet in a series for celebrating holidays with food allergies. For more information, tips and ideas, download the entire booklet:
Celebrating Valentines Day with Food Allergies PDF Reader




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Page last updated 7/29/2012

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