Allergy-Friendly Chocolate Crackers (Dairy, Egg, Soy, & Nut Free)

Many of you have tried my Dairy-Free Goldfish Crackers.  It’s my most popular post of all time.  If you haven’t made them yet, don’t be overwhelmed and give them a go!  Crackers are a lot like cut-out cookies, so don’t let it scare you off.

I’ve been wanting to do a chocolate version for a long time, so with Valentine’s Day approaching, the timing couldn’t be better.

These little crackers can be any shape you want, and I think they’re adorable as little hearts.  These are perfect for showing your child with food allergies that you love them-and not just on Valentine’s Day!  These crackers aren’t super crunchy, but they’re delicious and will be a great addition to a lunchbox or snack bag.

Allergy-Friendy Chocolate Crackers~Mom Vs. Food Allergy

Pictured here: Dairy-Free Cheddar (Goldfish) Crackers and Chocolate Crackers

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Allergy-Friendly Chocolate Crackers
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Ingredients
  • 2 cup all-purpose flour
  • 1 tsp salt
  • ½ cup sugar
  • 8 T cocoa
  • ½ cup chilled dairy-free margarine (I use Earth Balance dairy & soy free)
  • ¾ cup very cold water (I chill my water with ice, but don't put ice in the mixture)
Instructions
  1. In a blender or food processor, put the flour, salt, sugar, and cocoa. Pulse until well combined.
  2. Add dairy-free margarine in small chunks. Pulse until mixture is a well combined.
  3. Add ice water 2 tablespoons at a time, pulsing each time until mixture pulls away from sides of bowl and is blended well. The dough will form a ball easily.
  4. Form dough into a flattened circle and wrap in cling wrap.
  5. Chill dough in refrigerator for at least one hour.
  6. Preheat oven to 350F.
  7. Roll out dough to ¼ inch on a well-floured surface. Use small cookie cutter to cut dough.
  8. Place on parchment paper lined cookie sheet.
  9. Bake for 10-12 minutes.

 

Allergy-Friendly Blueberry Sunbutter Spread

I was making pancakes last week sometime, and Superman requested blueberry pancakes.  I immediately thought, “Oh, I should make blueberry syrup.”  My next thought was, “How am I gonna add some protein to breakfast?”  On mornings that we have pancakes, I usually let the kids scoop a spoonful of Sunbutter straight from the jar and they eat it off of the spoon.  That gets boring, so I decided to make a blueberry syrup with Sunbutter in it.  On a whim of creativity, I created a super delicious batch of what my husband named Sunberry Spread.

Allergy-friendly Blueberry Sunbutter Spread~Mom Vs. Food Allergy

How do you eat Sunberry Spread?

-on toast or a biscuit

-on pancakes

-on waffles (my favorite so far!)

-mixed in oatmeal

-in place of jelly on a SB&J sandwich

-on a spoon (I’ve been guilty of this too many times)

-in a smoothie

-on cottage cheese (if no dairy allergy)

-mixed in dairy free yogurt

-in homemade pop tarts (this I MUST do!)

The best part of this spread is that it is Top 8 Free!

Blueberry Sunbutter Spread
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Serves: 6
 
Ingredients
  • 1½ cups frozen or fresh blueberries
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 T water
  • ⅓ cup Sunbutter
Instructions
  1. Mix well all ingredients, except Sunbutter, in a small saucepan, coating blueberries with sugars and water.
  2. Bring to a boil over medium heat, stirring occasionally.
  3. Boil for 4-6 minutes, or until all the blueberries have cooked down and the mixture has thickened a bit, stirring frequently.
  4. Remove from heat, and stir in the Sunbutter, until well combined.
  5. Let cool 3 minutes before serving.
  6. Store in the refrigerator.
  7. Microwave chilled leftovers about 30 seconds on low to regain a spreadable consistency.

What will you put your Sunberry Spread on?  I think I’ll try it in homemade pop tarts next!