If your child has a gluten, nut, egg or diary allergy, you know how challenging it can be to come up with yummy, nutritious foods he or she will actually want to eat. Coming to the rescue is Pamela Clark’s new book, “Allergy-Free Cooking For Kids,” which is out this month.
The colorful, picture-packed recipe book is divided into three sections: gluten-free, dairy-free and egg-free, although many of the recipes fall into all three categories. There are over 90 recipe ideas for breakfast, school lunch, snacks, dinner, sweets and party foods. Whether you want to use it for your own child or just want to make sure the treat you’re preparing for a party or your child’s school is something everyone will be able to eat, this is one book that’s worth checking out. Below is one recipe from the book.
Rice Noodle Cakes
Nut-free, gluten-free and dairy free
7 oz rice vermicelli noodles
1 medium carrot, coarsely grated
1 medium zucchini, coarsely grated
1/2 cup coarsely chopped fresh cilantro
3 eggs, beaten lightly
2 tablespoons gluten-free sweet chili sauce
2 tablespoons vegetable oil
1. Place noodles in large, heatproof bowl; cover with boiling water. Stand 5 minutes or until tender; drain. Cut noodles coarsely with kitchen scissors.
2. Combine noodles, carrot, zucchini, cilantro, eggs and sauce in large bowl.
3. Heat a little of the oil in large frying pan over medium heat; cook 1/4 cup of mixture, flattening slightly with spatula, until browned on both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time, to make a total of 20 noodle cakes.
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