Lemon Tea Bread Recipe from Ann Pask

This recipe was developed by Ann Pask for her son who is allergic to several foods including eggs and milk. This recipe is Egg free and Milk Free.
I met Ann last week on Day 1 of our treatment for peanuts. It turns out we knew each other in "another life" years ago during our business careers. Small world. I sat right next to her 10 year old son who was beginning treatment for his Egg allergy.

Ann brought a loaf of her Lemon Tea Bread to give a friend as a "thank you" for bringing lunch up to the treatment room where we were "captives from 9 hours (only the first day is a marathon).
It looked really yummy. Ann's friend happily whisked it away. Sadly no taste for me.
Enjoy!

Lemon Tea Bread
½ cup Fleischmann’s Unsalted Margarine (milk-free)
1 cup granulated sugar
3 teaspoons Ener-G Egg Replacer + 3 tablespoons canola oil + 3 tablespoons water,
mixed together (equals 2 eggs; available at Whole Foods)
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup Silk soymilk
2 tablespoons lemon zest, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
 
Beat softened margarine at medium speed with an electric mixer until creamy.  Gradually add 1 cup granulated sugar, beating until light and fluffy.  Add egg replacement mixture, beating until just blended.  
 
Stir together flour, baking powder and salt.  Add to margarine mixture alternately with soy milk, beating at low speed until just blended.  Stir in 1 tablespoon lemon zest.  Spoon batter into greased and floured 8” x 4” loaf pan.  
 
Bake at 350 degrees for about 50 minutes or until a wooden tooth pick inserted in center of bread comes out clean.  Let cool in pan 10 minutes.  Remove bread from pan, and cool completely on a wire rack.  
 
Stir together powdered sugar and lemon juice until smooth.  Spoon evenly over top of bread, letting excess drip down sides.  Stir together remaining 1 tablespoon of lemon zest and 1 tablespoon granulated sugar.  Sprinkle on top of bread.  
 
Makes 1 loaf.
 
 
Recipe by Ann Pask
 

NIAID New Guidelines for Food Allergy Diagnosis and Management

Yesterday the NIAID published new Guidelines for the Diagnosis and Management of Food Allergies. 
The NIAID is the National Institute of Allergy and Infectious Diseases.


NIAID worked with 34 professional organizations, federal agencies, and patient advocacy groups to develop concise clinical guidelines for healthcare professionals on the diagnosis and management of food allergy and the treatment of acute food allergy reactions. Below is a link to this important information.


The guidelines provide 43 concise clinical recommendations for healthcare professionals on how to diagnose and manage food allergy and how to treat acute food allergy reactions. They also identify gaps in the current scientific knowledge to be addressed through future research. The guidelines contain an introduction and five sections that address the following major topics:

• Definitions, prevalence, and epidemiology of food allergy (Section 2)
• Natural history of food allergy and associated disorders (Section 3)
• Diagnosis of food allergy (Section 4)
• Management of non-acute food allergic reactions and prevention of food allergy (Section 5)
• Diagnosis and management of food-induced anaphylaxis and other acute allergic reactions to foods (Section 6)

Guidelines. Click the link below.
http://www.niaid.nih.gov/topics/foodAllergy/clinical/Pages/default.aspx

There is a lot of information to explore on the NIAID site. Be sure to check out the page "FAQ About the Guidelines" 

Food Allergy Treatment and Recipes-The early years

When my boys were little they were "allergic but mainly intolerant" to 50 foods each. Not to mention scads of trees, grass, molds etc. 
Don't get me started on the hours, days and weeks of time it took to test over 100 foods.  
They were tested in the old fashioned way via injection or intradermal testing. During this test, a small amount of the allergen solution was injected into the skin. We sat in the office for hours receiving shots of decreasing strength until there was no reaction. (First with my oldest son and later with the younger)
The treatment?  Shots of allergy extracts customized with the exact level of allergen needed for each food. We did this for years!  Poor kids.  (There is much more to the story but that's it for now.)
Soooo both boys tested positive for wheat, corn, rice, soy, milk,eggs, brewers yeast (the list goes on). Each child had a different list of foods with some commonalities and different levels of intolerance to those "foods".  
I embarked down the journey of creating my own "versions" of recipes without those allergens. At the time there were few resources for alternative ingredients or non-allergic recipes. Now thanks to the internet such recipes exist. 
Many of you have created your own recipes in order to survive the food allergy dilemma. 
Some were probably disasters and some surprises. Share your funny stories, your successes and your failures.  
Most of all let's all share the best of the best of our recipes as there is a great need for non-allergic recipes that work and taste great. 

Click on the "Recipes Without" link at the right hand side of the blog to view Recipes.

Over time I will post some of my best non-allergic recipes. 

I invite you to email your recipes to 

salt.light.truth@gmail.com   I will post them for you!

Oatmeal Lace Cookies

Oatmeal Lace Cookies

2 1/4 c Quick Cooking Rolled Oats

1  c       Butter or Margarine melted  

1 1/2 c  Dark Brown Sugar, firmly packed

1 Egg, slightly beaten

1 T   Amber Agave Nectar or Molasses  

1 t Vanilla

3 T Rye Flour or All Purpose Flour

1/2 t Salt

Combine Quick Oats with melted Butter and brown sugar.  Stir well to combine

Let stand overnight at room temperature (or longer) so the oats will absorb the butter.

The next day add remaining ingredients. Mix well. (I used a hand mixer ).

Drop 1 level teaspoon of batter onto parchment lined or well greased baking sheet .  

9 cookies per sheet (they will spread).

Bake 1 sheet at a time in a preheated 375 degree oven for 7 minutes or until golden brown. 

When cooled should be very crispy. 

Cool 30 sec to 1 minute on pan.  Remove to rack.  Turning parchment over onto rack is easy way to remove the sticky cookies or use thin metal spatula.


(Wheat Free, Milk Free, Nut Free)