Megan Lavin has become an expert on food allergies after having two sons that deal with food allergies on a daily basis. Today she shared her secrets on how to continue to make great treats, have them taste good, and be allergy friendly.
Sugar Cookie Bars with "Buttercream" Frosting (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan)
Much easier than rolling out individual sugar cookies, and twice the thickness. Topped with a dairy-free "buttercream" these soft top 8 free bars are delicious!
¾ cup dairy-free, soy-free shortening
1 cup sugar
2 tsp. vanilla
¼ cup plus 2 Tablespoons vanilla rice milk
1 tsp. salt
¾ tsp. xanthan gum
1 and ½ tsp. Ener-G egg replacer
1 and ½ tsp. double acting baking powder
2 and ½ cups gluten free flour blend
¼ cup dairy-free, soy-free shortening
¼ cup coconut oil
¼ tsp. vanilla extract
pinch of salt
1 and ½ cups powdered sugar
⅛ cup vanilla rice milk
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