allergy free

A step-by-step homemade Healthy Lemonade Recipe that's sugar-free and only 3 ingredients! How to make lemonade without sugar is so easy, full of fresh lemon juice, and nothing artificial! A simple kid-friendly drink that's gluten-free, vegan, keto, allergy-free, and paleo!

Healthy Lemonade Recipe (Sugar-Free, Homemade, 3-Ingredients)

Cup Water

5-6 Lemons (1 Cup Juice)

Water

To make the simple syrup, boil 1 cup of water on the stove before adding in 1 cup of granulated sweetener to dissolve. Remove from heat and allow it to cool while you juice your lemons.

Wash and slice your lemons in half before juicing the halves into a liquid measuring cup. You want 1 cup of lemon juice.

Add the lemon juice to a large pitcher, before adding 3 cups of fresh water to the juice. Add an extra 4th cup if you want the lemonade more diluted.

Now add the sugar-free simple syrup you made. Start with 3/4 cup and add more if needed after taste testing.

Serve chilled with ice and extra lemon slices if desired.

I've never tried any of these sweeteners before, but I'm excited to try! I just ordered monkfruit to try this recipe!!

I love that I can enjoy lemonade without all the sugar but it's still sweet!

This super easy Vegan Sweet Potato Casserole with Marshmallow topping is a healthier twist on the classic Thanksgiving side dish! A sweet holiday favorite that's gluten-free, allergy-free, sugar-free, and optionally paleo! Smooth, mashed sweet potato topped with homemade marshmallow fluff, and baked to perfection!

Vegan Sweet Potato Casserole with Marshmallow (Gluten-Free, Allergy-Free)

lbs of Sweet Potatoes*

Cup Brown Sugar-Style Erythritol (or preferred light brown sugar)

Stick of Vegan/Soy-Free Butter (4 Tablespoons)

Tsp Cinnamon

Tsp Pure Madagascar Bourbon Vanilla Extract

Prepared Batch of Homemade Marshmallow Fluff**

With your pre-cooked sweet potatoes (canned, boiled, steamed, or roasted), take the cooked flesh and add it to a large bowl along with the brown sugar sweetener, vegan butter, cinnamon and vanilla. If the sweet potato flesh is not still hot, add everything to a pot on the stove instead of a bowl and heat it for the butter and sweetener to melt into the potatoes.

Mash the ingredients together (or use a mixer) to get a uniform, smooth, mixture.

Spread the sweet potato mixture into a greased 8x8 casserole dish and smooth the top.

Scoop the preparped marshmallow fluff on to the top of the sweet potato mixture and spread it into a thick layer. Take the back of a spoon and make peaks from the fluff all over the top.

Bake the casserole in the oven for 10 minutes until the peaks you made in the fluff are golden brown.

I have never had Sweet Potato pie before. Wow, this post just makes me want to make it badly. Thanks for sharing.

YUMMY!!! This looks so tasty and I cannot wait to try.

Love sweet potato and this looks absolutely amazing!! Perfect for this season too, will have to make it sometime soon!

What a wonderful Thanksgiving and holiday dish that's upgraded for allergy friendly get togethers.

So simple, healthier than Most others, and delicious!!! IT’s a keeper..

Yummy :-) This looks so delicious!
Perfect for a Thanksgiving, cant wait...

This easy Vegan Eggplant Parmesan recipe is gluten-free, allergy-free, and quick to prepare! Crispy eggplant slices made without oil or eggs in the air fryer, then layered and baked with homemade Italian tomato sauce and dairy-free, soy-free, nut-free cheese! A quick and healthy dinner for the whole family!

Easy Vegan Eggplant Parmesan (Gluten-Free, Allergy-Free) | Air Fried &amp; Baked

Large Eggplant

Cups Gluten-Free Breadcrumbs

TB Homemade Vegan Parmesan (optional)

Cup Milled Flax Seed + 1/2 Cup Water

Cups Marinara Sauce (see below for homemade recipe)

oz Bag Vegan Mozzarella Cheese Shreds

15 oz Can Plain Unsalted Tomato Sauce

15 oz Can Plain Unsalted Crushed Tomatoes

Tsp Dried Basil

Tsp Dried Oregano

Tsp Minced Garlic

Tsp Onion Powder

Tsp Black Pepper

In a wide bowl, mix the milled flaxseed together with 1/2 cup water and allow it to gel for 5 to 10 minutes. In another bowl, mix together the breadcrumbs and parmesan.

Slice the ends off your eggplant and then slice 1/4-inch thick rounds. Dip each round in the flax egg, then coat in the breadcrumb mixture.

Air Fryer: 

To air fry the eggplant, place 3 to 4 rounds at a time in your air fryer, set the temperature to 400°F, and fry for 5 to 7 minutes. Oven Method: Preheat the oven to 350°F and bake the rounds, on a linded baking sheet, for 5-7 minutes on each side until golden brown.

For the Eggplant:

If using homemade sauce, simply mix together the sauce ingredients in a bowl and set aside.

In an 8x8 casserole dish, lightly coat the bottom of the dish with sauce, layer 4 breaded eggplant rounds, cover with 1 to 2 cups of sauce, then top with about half the shredded cheese. Repeat this process for an additional layer.

Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and golden brown.

Remove, let cool, and serve with fresh parsley if desired.

Assembling the Casserole:

I am definitely going to share this recipe with my Mother. She is allergic to gluten, but she is trying to eat a more plant based diet. Unfortunately a lot of my favourite vegan meals have gluten in them so I can't share them with her. I am also really excited to try your cheese recipes.

Love this recipe, thanks for sharing! This comes in handy because I don't eat dairy and eggplant parmesan is such a good meal!

This vegan dish looks must try so good! I really love eggplant dishes so this is going to a must-try soon.

Your Vegan Eggplant Parmesan was delicious, we loved it!

Hot, buttery little bites of chewy pretzel goodness are an amazing homemade snack for your kids.  These are easy to make and this recipe is totally allergy free!

Soft Pretzel Bites Recipe {Allergy Free}

water

sugar

yeast, active dry

flour, gluten free

salt

baking powder

baking soda

sea salt

In a small bowl, add the water, sugar, yeast. Let sit for a few minutes until it starts to bubble. Meanwhile, in a mixer add the flour, salt, and baking powder and mix until blended.  And oil and yeast mixture. Mix until ball of dough forms, then mix for 1 more minute to knead the dough.

Brush top of dough lightly with oil. Cover with plastic wrap and let rise at room temperature for 1 hour.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.

Once the dough has risen, turn it out onto a slightly oiled work surface and divide into 4-5 pieces. Roll out each piece of dough into a rope. Slice each rope into 1 1/2-inch pieces.

Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets.

Brush the top of each pretzel with oil and sprinkle with salt.

Bake until dark golden brown in color, approximately 10 - 12 minutes.  Serve warm with your favorite dipping sauce.

Need brownies but don’t have eggs? These gooey, fudgy, homemade egg-free brownies contain no weird ingredients, but they’re perfect for egg-allergies and budget-friendly baking.

Recipe adapted from the MOMYS Cookbook

Egg-Free Brownies

flour, (white, whole wheat, and spelt all work)

butter oil

cocoa powder

sugar*

tsp salt

vanilla

flour

tsp baking powder

chocolate

walnuts, chopped, (optional)

Preheat oven to 350 F. 

In a small saucepan, use a whisk to...

In a small saucepan, use a whisk to stir together 1/3 cup flour and 1 cup water. Heat saucepan over medium heat, stirring frequently and cooking until mixture grows as thick as muffin batter (maybe a little thinner).

Remove pan from heat and use a rubber...

Remove pan from heat and use a rubber spatula to scrape flour and water into a large mixing bowl. Set aside and let it cool completely.

Place butter in the saucepan over medium-low heat....

Place butter in the saucepan over medium-low heat. When the butter melts, remove the pan from the heat and stir in cocoa powder until the mixture is smooth with no lumps. 

Remove saucepan from heat and set aside. 

Add sugar, salt, and vanilla to the flour...

Add sugar, salt, and vanilla to the flour and water mixture in the large bowl. Beat or stir together until smooth. 

Add cocoa and butter to the mixing bowl...

Add cocoa and butter to the mixing bowl and stir to combine. 

In a medium-sized mixing bowl, stir together flour and...

In a medium-sized mixing bowl, stir together flour and baking powder. 

Add flour mixture to the large mixing bowl...

Add flour mixture to the large mixing bowl and stir together. 

Pour batter into a greased 9x13-inch baking pan. 

Bake for 20-30 minutes, until a knife inserted...

Bake for 20-30 minutes, until a knife inserted in the center comes out clean. Do not overbake. 

Cool for 15-20 minutes, then cut into squares...

Cool for 15-20 minutes, then cut into squares and serve.

Wheat-Free Wheat Thins? This Homemade Gluten-Free Wheat Thins recipe is a celiac-safe copycat of Nabisco's classic whole-grain cracker! This quick &amp; easy healthy snack is vegan, allergy-free, and kid-friendly. Great for plain snacking, pairing with soups or salads, and topping with dips and spreads!

Homemade Gluten-Free Wheat Thins (Vegan, Allergy-Free)

Cup Brown Rice Flour

Cup Milled Flax Seeds

Tsp Paprika

TB Vegan/Soy-Free Butter (cold, cubed)

TB Water (as needed)

In a large mixing bowl, combine all the ingredients except the water.

Knead the cold butter into the dough ingredints and then start adding the 4 tablespoons of water, one-by-one, until the the dough is no longer dry.

Take your cracker dough and roll it out between 2 non-stick silicone baking mats or parchment paper to about 1/8-inch thickness.

Cut about 40, square 1-inch by 1-inch crackers, using a round wheel pizza slicer or sharp knife, re-rolling the dough as needed.

Space the crackers out on a silicone baking mat or parchment paper lined baking sheet and bake them 10-20 minutes. Just until they are golden brown around the edges.

Remove then crackers and let them cool completely before storing them in a airtight, sealed food storage bag or container for up to 4 weeks.

Oh man, you are making me feel snack-y :) These look so good!

One thing I havent really tried making my family are crackers but it is such a great way to help control what your family is eating... especially salt and sugar that are in store. Great recipe!

These look delicious... I will definitely give this recipe a try! Did you use flax seeds or flax meal?


Thank you for sharing!

Oh my these look so delicious as if they're straight out of the box. Thanks for another amazing recipe!

It has been a long time since I have eaten wheat thins. We don't have the same product here in Japan. It would be good to make something like this recipe!

We just made these are they tasted so "real"!

A 100% homemade, from-scratch, Southern Vegan Banana Pudding! This gluten-free, allergy-free, sugar-free twist on the old-fashioned classic dessert is too easy not to make! A no-bake recipe with layers of vanilla wafers, banana slices, vanilla pudding, and sweet creamy fluff!

Southern Vegan Banana Pudding (Gluten-Free, Allergy-Free)

Batch of Homemade Gluten-Free Vanilla Wafers

Batch of Homemade Vegan Fluff

Cups Unsweetened Coconut Milk (not canned!)*

TB Corn Starch

To make the vanilla pudding, combine the non-dairy milk, sweetener, starch, and vanilla together in a large sauce pot on the stove.

Mix well to reduce lumps from the starch and bring the pot to a boil over medium-high heat.

Reduce the pot to medium-low heat and continue to mix frequently for the next 10 minutes.

At this time the pudding shoud have thickened and you can remove the pot from the heat, allow it to come to room temperature, and then transfer the pudding to the fridge to thicken-up even more as it becomes cold (it will, don't worry!).

Vegan Vanilla Pudding:

 In your serving dish, start with a single layer of vanilla wafers, then a layer of banana slices, and then enough of the cold vanilla pudding to cover everything.

Repeat this layering one more time (or as many times as you can!).

To finish the banana pudding, top with the homemade fluff (or whipped topping), sprinkle some extra crushed cookies, and place on additiona banana slices.

Refrigerate for at least 2-4 hours before serving.

Assembling the Vegan Banana Pudding**:

Oh wow, this looks SOOOO good! I'm not vegan but it's great there's such a tasty option for nana pud that's vegan-friendly &amp; gluten-free too. Yum!

Oh wow! This looks so delicious! I love that it's vegan too!

I will definitely be trying this one Rebecca - I love the sound of the vanilla pudding and added to the bananas and biscuits, well i can't wait to try it!

This is calling my name! Can't wait to make it a try!

This sounds SO good. I love banana pudding! The allergen-free twist is great, making this the perfect treat to make for a party or school function!



I just made this but added nutmeg, rum and half a pureed banana to the custard while cooking.  SO GOOD

https://content.jwplatform.com/videos/XmMOWLnB.mp4

Southern Vegan Banana Pudding

The Southern twist on classic Thanksgiving stuffing (or dressing)! This super easy Gluten-Free Cornbread Stuffing recipe is vegan, allergy-free, and perfect for a holiday crowd! A traditional old-fashioned favorite with minimal ingredients, homemade cornbread, and grandma's touch of Southern hospitality!

Southern Gluten-Free Cornbread Stuffing (Vegan, Allergy-Free)

Batch of Mini Gluten-Free Cornbread Muffins*

Cups Chopped Celery

Cup Diced Onion

Cup Chopped Fresh Parsley

TB Dried Rosemary (crushed)

Tsp Dried Thyme

Tsp Ground Sage

Cup Vegetable Broth

Prebake and crumble your gluten-free cornbread. Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven for about 10 minutes at 350°F.

Preheat the oven to 425°F for the stuffing.

Dry saute the veggies, herbs, and spices on the stove for 5 minutes to soften (you can use the cast iron skillet you'll be baking the stuffing in or a seperate skillet if not).

In a large bowl, add the crumbled cornbread, sauteed veggie mixture, and 1 cup of broth (add more broth if the mixture is too dry). Mix everything together to coat and combine.

Spread the moist stuffing mixture in a greased 11x7 inch baking dish or seasoned (at least 10.5 inch) cast iron skillet, cover with foil, and bake in the oven for 20-25 minutes.

Remove the foil and bake for another 5 minutes to let the top of the stuffing crisp slightly.

Awesome idea.  We have a bunch of GF folks coming for Thanksgiving this year and I was looking for a few more recipes that they and EVERYONE would like.  BINGO!

Reading this post just made me drool a bit. I will have to make a batch of these during the holiday season for my vegan sister. Thanks for the recipe!

This looks delicious! Stuffing is my favourite, and you had me at vegan! Thanks for sharing!

This easy recipe for Pizza Potatoes is just 3 main ingredients and a perfect comforting side dish for your next weeknight dinner! This pizza potato casserole is vegan, gluten-free, allergy-free, and baked right in a skillet! A kid-friendly and healthier dairy-free way to enjoy all the flavors of pizza!

Pizza Potatoes Casserole (Vegan, Gluten-Free Allergy-Free)

lbs Yellow or White Potatoes (cubed)

Onion Powder (to taste)

Garlic Powder (to taste)

Black Pepper (to taste)

Salt (to taste)

Cups Pizza Sauce (homemade recipe below or jarred)

Cups Vegan/Allergy-Free Mozzarella Cheese Shreds

Choice

In a large pot of boiling water on the stove, add the cubed potatoes and cook for 12-15 minutes, until just fork tender. Drain and add the potatoes to the large skillet or casserole dish you'll be using.

While the potatoes are boiling, preheat the oven to 425°F. Also use this time to prepare the pizza sauce if you're making it from scratch by simply mixing all ingredients together in a bowl.

Toss the boiled potatoes with the onion powder, garlic powder, pepper, and salt to season them slightly to taste.

Pour 3 cups of pizza sauce over the seasoned potato cubes to cover them.

Reserving 1/2 cup for later, sprinkles the shredded chesse over the top of the potatoes and sauce.

Cover the dish with foil and bake in the preheated oven for about 30 minutes.

Remove the foil, add the rest of the cheese and any toppings you would like to add to the casserole, before baking the dish for another 10 minutes to crisp up.

This looks so yummy and comforting! I def need to try!

This is a great recipe! Thanks for sharing!


This raspberry rhubarb filling is the perfect way to show off summer&#039;s bounty. Plus, it&#039;s a great way to use up any leftover fruit you might have. Made easily and without priority allergens.

Raspberry Rhubarb Filling

rhubarb

raspberry

c sugar

lemon juice

In a medium pot, add all ingredients and cook on high heat, stirring from time to time.

Once it comes to a rolling boil, cook about 5 minutes, making sure to stir often. Your rhubarb (and raspberries) will start breaking down. That&#39;s good!

Top 15 allergy free recipes from across the web

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Top 15 allergy free recipes from across the web

The most viewed allergy free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Lemonade Recipe (Sugar-Free...

Vegan Sweet Potato Casserole with M...

Easy Vegan Eggplant Parmesan (Glute...

Soft Pretzel Bites Recipe {Allergy ...

Egg-Free Brownies

Homemade Gluten-Free Wheat Thins (V...

Southern Vegan Banana Pudding (Glut...

Southern Gluten-Free Cornbread Stuf...

Pizza Potatoes Casserole (Vegan, Gl...

Raspberry Rhubarb Filling

Pizza Potatoes Casserole (Vegan, Gl...

Gluten-Free Pumpkin Spice Rice Kris...

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The most viewed allergy free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine