View Full Version : Breakfast ideas for toddler with food allergies
06-11-2007, 02:13 PM
DS has some severe food allergies, including to milk, eggs, and nuts. He's already very small for his age (16 months) and not a great eater. It's even harder given his restricted diet. He still eats mostly baby food, but I'm trying to introduce more table foods to get him used to it and to gain more weight. (he's got lots of teeth, and the ability to chew even harder fruits, he's just not interested...).
Currently, we're doing soy milk and cereal, or egg-free/dairy-free waffles and soy yogurt. I'm trying for some more variety. Any ideas?
06-11-2007, 06:18 PM
What about oatmeal mixed with coconut milk and fruit? Also maybe a fruit smoothie made with coconut milk.
I'll have to think about some more ideas.
06-11-2007, 06:48 PM
Cherrybrook Kitchen has a good (and easy) pancake mix that I keep on hand for DS.
I also give him wheat toast with butter (he doesn't care for jelly/jam).
This cookbook has come in very handy for us.
DS is OBSESSED with these banana muffins. It is a recipe from Giada (Everyday Italian), and I tweaked it to make it egg/dairy free, and also replaced some of the oil with applesauce to make them a little bit healthier. I make a batch and freeze some to pull out as needed.
SAFE banana muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
equiv. of 3 eggs
(1 egg equals 1 1/2 tablespoons water, 1 1/2 tablespoons veg. oil and 1 teaspoon baking powder) Mix together in small bowl before adding to mixture.
1 teaspoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, applesauce, and vanilla in a large bowl to blend. Add the egg substitute mixture and combine completely. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.
06-12-2007, 04:03 PM
THANK YOU!!! DS also doesn't like toast with jam/jelly, but I'll try margarine (he's allergic to butter). The muffins and cookbook look great. I love cherry brook stuff, but haven't seen the pancake mix before. Now I know. Thank you!
06-12-2007, 08:46 PM
DS is allergic to butter, too. I use the Smart Balance Organic spread. It tastes good, and melts well, too (I even use it for cooking). I actually haven't bought "real" butter in so long b/c I just use it for all of us.
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