Allergy friendly recipes

If you’re looking for a refreshing and healthy treat, this Strawberry Frozen Yogurt Bark recipe is the perfect choice. Packed with the natural sweetness of strawberries and the creaminess of yogurt, it’s a delightful dessert that will satisfy your cravings. Let’s dive into this easy and delicious recipe.

Ingredients:

• 2 cups plain Greek yogurt
• 2 tablespoons honey (optional, for added sweetness)
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• ¼ cup granola

Instructions:

1. In a medium-sized bowl, combine the Greek yogurt, honey (if desired), and vanilla extract. Mix well until the ingredients are thoroughly combined.
2. Line a baking sheet with parchment paper. Pour the yogurt mixture onto the prepared baking sheet, spreading it evenly with a spatula or the back of a spoon.
3. Sprinkle the chopped strawberries evenly over the yogurt layer. Gently press them into the yogurt to ensure they stick.
4. Sprinkle the granola over the top of the strawberries, distributing it evenly.
5. Place the baking sheet in the freezer and let it freeze for at least 3 hours, or until the yogurt bark is completely frozen.
6. Once frozen, remove the baking sheet from the freezer and break the bark into small, bite-sized pieces using your hands or a knife.
7. Serve immediately as a refreshing snack or dessert. You can also store any leftovers in an airtight container in the freezer for future enjoyment.

This Strawberry Frozen Yogurt Bark is a versatile recipe that allows for customization. Feel free to experiment with different toppings such as sliced almonds, shredded coconut, or dark chocolate chips. Enjoy the natural flavors and textures of this delicious treat guilt-free!

If you’re looking for a gluten-free and delicious way to enjoy chicken nuggets, look no further than this crispy gluten-free chicken nuggets recipe! These nuggets are coated in a flavorful blend of gluten-free flours and spices, then baked to crispy perfection.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, lightly beaten
• Cooking spray

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
2. In a shallow bowl, whisk together the gluten-free flour, breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
3. Place the beaten eggs in another shallow bowl.
4. Dip each chicken piece into the egg mixture, then coat in the gluten-free flour mixture, shaking off any excess.
5. Place the chicken nuggets on the prepared baking sheet and lightly spray with cooking spray.
6. Bake for 12-15 minutes, or until the nuggets are golden brown and crispy.
7. Serve with your favorite dipping sauce and enjoy your crispy gluten-free chicken nuggets!

Are you looking for a gluten-free stuffing recipe that is delicious and easy to make? Look no further than this quinoa and pancetta stuffing! Packed with flavor and nutrients, this stuffing is perfect for holiday meals or any time you want a comforting side dish.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable or chicken broth
• 4 oz pancetta, diced
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rinse the quinoa thoroughly in a fine-mesh sieve and set aside.
3. In a medium-sized saucepan, bring the broth to a boil over high heat. Add the quinoa and stir to combine. Cover the saucepan with a tight-fitting lid, reduce the heat to low, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, stirring occasionally. Using a slotted spoon, transfer the pancetta to a large bowl.
5. In the same skillet, add the onion, celery, garlic, thyme, and sage. Season with salt and pepper to taste. Cook until the vegetables are soft and fragrant, stirring occasionally.
6. Add the cooked quinoa to the bowl with the pancetta. Add the cooked vegetables and stir to combine.
7. Transfer the stuffing to a 9×13 inch baking dish. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
8. Serve and enjoy!

This gluten-free quinoa and pancetta stuffing is a delicious and healthy alternative to traditional stuffing. The nutty flavor of quinoa and the savory taste of pancetta create a perfect combination that is sure to be a hit at your next holiday meal. Plus, it’s easy to make and can be prepared ahead of time, making it a stress-free addition to your menu.