Food Allergy Recipe Substitutes. Here are some recipe revisions and substitutions that offer up healthy recipe alternatives, without sacrificing a lot of the taste. I also use these for food allergy issues with my kids. It's a great way to still enjoy taste and breaking the limitations of some serious food allergies. I got some of these from AOL and I added some suggestions and comments.
It's a key ingredient in many baked goods; unfortunately, it's also high in saturated fat and calories. For cookies, cakes and muffins, fruit purees can lighten up a recipe. Cut the butter in half and use applesauce or pureed prunes to make up the difference. Or take out the butter entirely and use canola oil instead.
Eggs are a great binder and leavener, but they're also high in cholesterol. For each replaced egg, grind a tablespoon of flax seed and dissolve it in 3 tablespoons of water. When it breaks down, it will have the same gooey consistency as an egg, and possess the same binding power. It's also a shot of nutritional goodness, as flax seed is a good source of essential fatty acids. As a replacement leavener, substitute two egg whites for each whole egg.