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Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish
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About Sophie-Safe Cooking: A Collection Of Family
Product description a collection of family friendly recipes that are FREE of milk, wheat, soy, peanuts, tree nuts, fish, and shellfish Review One of the best food allergy cookbooks I have ever read. The recipes are creative, easy to make, and most importantly safe. My staff and I have tried them and can attest that they taste wonderful! A must have for mothers of food allergic children. -- Dr. Mark Ebadi, allergist One of the best food allergy cookbooks I have ever read. The recipes are creative, easy to make, and most importantly safe. My staff and I have tried them and can attest that they taste wonderful! A must have for mothers of food allergic children. -- Dr. Mark Ebadi, allergist From the Author After Sophia was diagnosed with food allergies, I began to cook allergy-free for our family. I bought several cookbooks, and read several others, and could not find anything that met my needs. I began creating my own recipes, and people (without allergies!) started asking me for my recipes. My husband said, "You should write a cookbook!" and so I did. About the Author Emily Hendrix is a mother of four. Her third child, Sophia, is allergic to seven of the eight most common food allergens. Emily has been cooking and baking allergy-free since 2002. Emily's drive to create fantastic tasting recipes was augmented by the two years that she ate allergy-free, while she breastfed each of her two younger children. This is Emily's first published book. Excerpt. © Reprinted by permission. All rights reserved. Oatmeal Muffins 1 cup old-fashioned oats ½ cup brown sugar 1 tbsp. apple cider vinegar 1 cup vanilla rice milk 1 cup oat flour 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 tsp. cinnamon 2 tbsp. oil Put oats and brown sugar in a mixing bowl. Pour vinegar and rice milk over top. Allow to soak while mixing other ingredients. Mix oat flour, baking powder, baking soda, salt and cinnamon in a separate bowl. Add oil to oat mixture and mix. Add dry ingredients to wet ingredients and mix all together. Pour into muffin pans, using liners, filling each cup about half full. Bake at 350°F for 20 minutes. Allow to cool for a few minutes in muffin pans before removing, and then enjoy! Makes about 12 muffins.
