Camp Lochearn Summer 2018

Allergen-Friendly Cookbook

By Samantha Toffoli
 Table of Contents

 Grilled Cheese

 Dairy Free Macaroni and Cheese

 Vegetarian Meatballs

 Vegetarian Black Bean Burgers

 Black Bean and Sweet Potato Chili

 Roasted Vegetables with Tahini Sauce

 Dairy Free Mashed Potatoes

 Allergen Free Meatballs

 Cinnamon Sugar Donut Holes

 Brownies

 Cinnamon Apple Coffee Cake

 Sam’s Chocolate Mousse

 S’mores Bars

 Dairy Free Chocolate Frosting

 Cinnamon Roll Muffins with Glaze

 Pumpkin Cake with Cream Cheese Frosting

 Chocolate Chip Cookies

 **Notes**

The brands I have consistently used throughout the summer are as follows:
- Earth Balance Buttery Spread/Sticks
- Tofutti’s Cream Cheese and Sour Cream
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- Bob’s Red Mill Egg Replacer
- King Arthur’s Gluten Free Baking Mixes

All of these recipes can be adapted for certain allergies or intolerances. For example, recipes that
call for an egg substitute can be made with an egg if there are no allergies to egg. The ratios in
each recipe should not be affected by ingredient changes.

If you have any questions about the recipes, I am more than happy to answer them through my
email [email protected] 
 Grilled Cheese

Note: This was a special request from a wonderful camper 

Serving: 1
Ingredients:
- 2 slices of hearty white bread (Farmhouse brand works well)
- ¼ cup of Daiya cheddar cheese
- 2 tsp Earth Balance butter spread
Instructions
1. Spread Earth Balance butter on each side of the bread.
2. Heat a skillet on medium heat and spray with cooking oil.
3. Add one slice of the buttered bread, butter side down, onto the skillet. Add the Daiya cheddar cheese
and bread. Heat until crispy, then flip and continue to cook until the cheese is melted. Enjoy!
 Dairy Free Macaroni and Cheese
Serving: 6

Ingredients
- 8 oz pasta (can substitute gluten-free pasta)
- 2 cups rice milk
- 2 cups Daiya cheddar cheese
- ½ cup Tofutti sour cream
- ¼ cup nutritional yeast
- ¼ cup Earth Balance butter spread
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ cup bread crumbs

Instructions
1. Heat an oven to 350 degrees. Cook pasta according to package directions.
2. Melt vegan butter. Add rice milk, sour cream, salt, garlic powder, paprika, pepper and nutritional yeast.
3. Add dairy free cheese and whisk until combined.
4. Pour pasta into an 8 x 8 pan and mix together with the sauce.
5. Top with bread crumbs and bake in the oven for 15 minutes. Enjoy!
 Vegetarian Meatballs
Serving: About 24 meatballs

Ingredients
- 1 lb white mushrooms, washed and sliced
- 1 onion, diced
- 3 cloves garlic
- 1 tbsp dairy free butter
- 1 tbsp olive oil
- ½ cup oats
- ½ cup gluten-free bread crumbs
- 2 tsp Italian seasoning
- 1 tsp salt
- 2 eggs (or flax eggs/egg replacer)
- ¼ cup parmesan cheese (omit for dairy free)

Instructions
1. Saute mushrooms, onion and garlic in a large saucepan with 1 tbsp of olive oil for 10 minutes, or until
very soft and all liquid has been removed. Add dairy free butter and salt while cooking.
2. In a food processor, process the oats until it reaches a flour-like texture. Add to a large bowl and
combine eggs, bread crumbs, salt and Italian seasoning. Allow the mixture to cool, then food process until
it reaches a “meat-like” texture. Add this mixture to the oat-bread crumb mixture. Add the cheese.
3. Using an ice cream scoop, place meatballs onto a greased baking sheet. If making sliders, press down
on each meatball to create a patty.
4. Bake in the oven at 350 degrees for 15 minutes, or until the meatballs hold their shape. Enjoy!
 Vegetarian Black Bean Burgers
Serving: 6

Ingredients
- 2 cans of black beans, drained
- 1 can of corn, drained
- 1 tomato, chopped
- ½ onion, diced
- 3 cloves garlic
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 sweet potatoes, cooked and mashed
- 1 ½ cup breadcrumbs
- 2 eggs (or egg replacer)
- 1 tsp salt
- ½ tsp cumin
- 1 tsp paprika

Instructions
1. In a medium skillet, sauté zucchini, squash, onion and garlic until very soft, about 10 minutes. Set aside
to cool.
2. In a food processer, blend black beans until it reaches a paste-like consistency. Add to a large bowl
with corn, tomato, cooked sweet potato and cooked vegetable mixture.
3. Add egg, bread crumbs and seasoning. If the mixture does not hold its shape, add more bread crumbs.
4. Place rounded patties onto a cookie sheet and bake at 350 for about 15-20 minutes, or until the patties
hold their shape. Enjoy!
 Black Bean and Sweet Potato Chili
Serving: 6

Ingredients
- 2 cans black beans, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup salsa
- ½ tsp cumin
- ½ tsp pepper
- 1 tsp salt
- 6 sweet potatoes

Instructions
1. Preheat an oven to 350 degrees. Bake sweet potatoes until soft, about one hour.
2. In a large saucepan, saute onions and garlic in the olive oil. Add black beans and salsa. Stir to combine.
Add seasonings and allow to simmer for at least 15 minutes (longer is better!)
3. Serve chili on top of the sweet potato. Enjoy!
 Roasted Vegetables with Tahini Sauce
Serving: 4 bowls
Ingredients
Vegetables
- 1 head of broccoli, rinsed and chopped into florets
- 4 sweet potatoes, chopped into small pieces
- 4 baking potatoes, chopped into small pieces
- 1 can chickpeas, rinsed and drained
- 2 cups cooked brown rice
- Olive oil
- Salt, Pepper, Chili Powder, Paprika, Garlic Powder
Tahini Dressing
- 1 cup tahini
- ½ cup lemon juice
- 3 cloves garlic
- ½ cup ice cold water
- 1 tsp salt
Instructions
To prepare broccoli, place broccoli on a baking sheet and toss with 1 tbsp of olive oil. Season broccoli
with salt, pepper and garlic powder. Place in an over at 400 degrees for 10-15 minutes, or until broccoli is
tender. Set aside.
To prepare sweet potatoes: Place cubed sweet potatoes and baking potatoes on a baking sheet and toss
with 1 tbsp of olive oil. Season with salt, pepper, paprika and garlic powder. Place in an over at 400
degrees for about 25-30 minutes, depending on the thickness of the potatoes.
To prepare roasted chickpeas: Place drained chickpeas on a baking sheet and toss with 1 tbsp of olive oil.
Season with salt, pepper and chili powder and place in an over at 400 degrees for about 10 minutes.
To prepare tahini dressing:
1. Pour lemon juice and garlic in a small bowl and set aside for five minutes. This will reduce the harsh
flavor of the raw garlic.
2. Add tahini and salt to the lemon-garlic mixture and whisk to combine. Slowly add chilled water to the
dressing, whisking to combine until the sauce is the consistency you prefer.
To assemble:
1. Place brown rice in the bottom of the bowl. Arrange broccoli and sweet potatoes around the outside of
the bowl. Place roasted chickpeas in the center of the bowl. Drizzle with tahini dressing and enjoy!
 Dairy Free Mashed Potatoes
Serving: 6
Ingredients
- 6 white baking potatoes
- ½ cup dairy free butter
- ¼ cup dairy free sour cream
- 3 cloves of garlic
- 1 tsp seasoned salt
- ¼ tsp black pepper
Instructions
1. Slice potatoes into small cubes and fill a pot of water with cold water. Place the pot on the stovetop and
allow to boil until potatoes are soft.
2. Save 1 cup of simmering water from the potatoes and set aside.
3. Drain potatoes. Melt dairy free butter and saute garlic for about 30 seconds. Add dairy free sour cream
and seasoning. Add potatoes back to the pot and mash until smooth. Enjoy!
 Allergen Free Meatballs
Serving: 24 meatballs
Ingredients
- ½ cup gluten-free bread crumbs
- ¼ cup chicken broth
- 1 egg (or 1 portion of egg replacer)
- ¼ tsp red pepper flakes
- ½ tsp garlic powder
- 2 tsp Italian seasoning
- 2 tsp olive oil
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 lb ground beef

Instructions
1. In a large bowl, whisk together bread crumbs, chicken broth, egg and all seasonings. Add olive oil and
stir to combine. Add ground beef and combine with your hands.
2. Using a scoop, portion meatballs onto a cookie sheet and place in an oven set at 450 degrees for 10
minutes, or until cooked. Serve with marinara sauce and enjoy!
 Cinnamon Sugar Doughnut Holes
Serving: 12 pieces
Ingredients
- 1 cup gluten free flour (Bob’s Red Mill 1 to 1) or all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup granulated sugar
- ½ cup dairy-free milk (I used Soy but Coconut and Almond would work)
- 2 tbsp coconut oil, melted
- Canola Oil (For frying)
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tsp cinnamon
Instructions
1. Combine flour, baking powder, salt and sugar in a medium bowl.
2. Add dairy free milk and coconut oil and mix well.
3. Heat roughly two inches of canola oil in a medium sized saucepan. Test a small piece of dough to see if
the oil is hot.
4. Using an ice cream scoop, drop the doughnut holes into the oil and fry for about 4 minutes, making
sure to flip over halfway.
5. Toss the doughnut holes in cinnamon sugar and allow to cool on a wire rack. Enjoy!
 Brownies
Serving: 9 brownies
Ingredients
- 2 flax eggs (or 2 portions of Bob’s Red Mill Egg Replacer) or 2 eggs
- ½ cup melted vegan butter (Earth Balance)
- ½ cup sugar
- ¼ cup honey
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup gluten-free flour (Bob’s Red Mill Gluten-Free Baking Flour)*
- 1/3 cup vegan chocolate chips
Instructions
1. Preheat oven to 350 degrees F and lightly grease an 8x8-inch (or similar size) baking dish with coconut
oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
2. Prepare flax eggs in a small mixing bowl. Set aside.
3. To a large mixing bowl add melted vegan butter or coconut oil, sugar, honey and vanilla extract.
4. Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa
powder and whisk.
5. Add gluten-free flour blend and fold with a spatula until just mixed. Then add vegan chocolate chips.
6. Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula.
7. Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet
or sticky.
8. Remove from oven and let cool in the pan for at least 10 minutes. Enjoy!

Cheesecake Brownies: To make cheesecake brownies, combine one 8 oz container of Tofutti Better than
Cream Cheese spread with ½ cup of sugar, ½ cup Tofutti Better than Sour Cream spread and 2 tbsp lemon
juice. Spread on top of the brownie batter and bake for 17-22 minutes or until the brownies are cooked
and the topping has set.
 Cinnamon Apple Coffee Cake
Serving: 10-12
Ingredients
Cinnamon Crumb Topping
- ¾ cup Bob’s Red Mill 1 to 1 Flour
- ¼ cup brown sugar
- 1/3 cup vegan butter or coconut oil
- 1 ½ tsp cinnamon
Apple Cake
- 1 ½ cup + 2 tbsp Bob’s Red Mill 1 to 1 Flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup soy or almond milk
- 1 tbsp vinegar
- ¾ cup sugar
- ¼ cup unsweetened applesauce
- ¼ cup canola oil
- 1 tsp vanilla extract
- 2 apples, peeled and sliced thinly
Instructions
1. For the crumb topping: Soften butter and combine flour, sugar and salt until fine crumbs are created.
Set aside.
2. In a measuring cup, combine vinegar and non-dairy milk. This will create “buttermilk”, set aside for 5
minutes.
3. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix in sugar, applesauce,
oil and vanilla extract.
4. Pour batter into a greased pan and layer sliced apples on top. Sprinkle crumb topping over the cake.
5. Bake at 350 degrees for 50-55 minutes in a 9x13 pan. Enjoy!
 Sam’s Chocolate Mousse
Serving: About 15 portions
Ingredients
- 2 blocks of silken tofu, drained
- ¼ cup soy or almond milk
- ½ cup vegan chocolate chips
- 2 tbsp cocoa powder
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- Graham Crackers or Cookies, for serving
Instructions
1. Melt chocolate chips until smooth in a microwave or in a saucepan, adding about 1 tbsp of water to
prevent burning.
2. In a food processor or blender, combine tofu, melted chocolate, cocoa powder, vanilla extract, honey
and soy milk. You can thin the mixture with more milk if needed.
3. Place in the refrigerator for 4 hours, or until ready to serve. This goes great with allergen friendly
cookies or graham crackers! Enjoy!
 S’mores Bars
Serving: 12 pieces
Ingredients
- 1 cup gluten free graham crackers or cookies, crushed
- ¾ cup gluten-free flour blend
- ½ cup dairy-free butter, melted
- ½ cup sugar
- ¾ cup dairy-free chocolate chips
- 1 cup marshmallows
Instructions
1. Combine crushed graham crackers, flour, butter and sugar. Press into a greased 8x8 pan.
2. Layer chocolate chips and marshmallows over the crust. Bake in an oven at 350 degrees for 15
minutes. Enjoy!
 Dairy Free Chocolate Frosting
Serving: One 9x13 cake
Ingredients
- 3 ¾ cups powdered sugar
- 4 tbsp cocoa powder
- 3 tbsp dairy free butter
- 5 tbsp soy milk
- 1 tsp vanilla extract
Instructions
1. Combine dairy free butter, powdered sugar and cocoa powder in a bowl. Use a mixer to combine and
slowly add in soy milk tablespoon by tablespoon.
2. Continue to whip frosting for about 5 minutes, or until it holds its shape. Stir in vanilla extract.
3. Frost cake (or cupcakes) and allow to set in the fridge for at least one hour. Enjoy!

Note: This frosting will begin to melt if left out for too long, so enjoy quickly!
 Cinnamon Roll Muffins with Glaze
Serving: About 10 muffins
Adapted from Mama Knows Gluten Free
Ingredients
Muffins
- 1 ½ cups gluten free flour blend (Bob’s Red Mill 1 to 1)
- 1/8 tsp salt
- 2 tsp baking powder
- ½ cup sugar
- 1 tsp vanilla extract
- 1 egg (or egg replacer)
- ¾ cup soy milk
- ¼ cup dairy-free butter, melted
Topping
- ½ cup dairy free butter
- ½ cup brown sugar
- 1 tbsp gluten free flour blend
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
Glaze
- 1 cup powdered sugar
- 3 tbsp soy milk
- ½ tsp vanilla
Instructions
1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
2. In a large bowl, add flour, sugar, salt, baking powder, vanilla extract, egg and soy milk. Mix to
combine.
3. Slowly drizzle in melted dairy free butter and mix. The mixture should be quite sticky and thick at this
point.
4. Scoop the batter into the muffin pan.
5. In the same bowl, cream together the butter, brown sugar, flour, cinnamon and nutmeg. Using a small
spoon, place butter mixture on top of each muffin.
6. Bake the muffins for about 20-25 minutes, or until the center of the muffin is cooked.
7. In a small bowl, whisk together powdered sugar, soy milk and vanilla extract. Drizzle over warm
muffins. Enjoy!
 Pumpkin Cake with Cream Cheese Frosting
Adapted from King Arthur’s Flour
Servings: 12
Ingredients
- 5 large eggs
- 3 tablespoons molasses
- 1 can (15-ounce) pumpkin purée
- 3/4 cup vegetable oil
- 1 box King Arthur Gluten-Free Yellow Cake Mix
- 1/2 cup cornstarch
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice*
*Or substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves
Instructions
1. Preheat the oven to 325°F.
2. Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
3. Whisk together the cake mix, cornstarch, baking soda, and spice(s).
4. Stir the wet and dry mixtures together, then whisk until smooth.
5. Pour the batter into the prepared pan.
6. Bake the cake for 60 to 65 minutes, until the center feels firm when pressed.

Vanilla Frosting
Ingredients
- 3 ¾ cups powdered sugar
- 3 tbsp dairy free butter
- 5 tbsp soy milk
- 1 tsp vanilla extract
Instructions
1. Combine dairy free butter and powdered sugar in a bowl. Use a mixer to combine and slowly add in
soy milk tablespoon by tablespoon.
2. Continue to whip frosting for about 5 minutes, or until it holds its shape. Stir in vanilla extract.
3. Frost cake (or cupcakes) and allow to set in the fridge for at least one hour. Enjoy!
 Chocolate Chip Cookies
Serving: 12 cookies
Ingredients
- 1 cup Earth Balance butter
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- 2 1/4 cups gluten free flour
- 1 cup dairy free chocolate chips
Instructions
1. In a large bowl, cream together butter and sugar.
2. Add eggs and vanilla and mix thoroughly.
3. In a separate bowl, whisk together flour, baking soda and salt. Add flour mixture to butter mixture and
stir with a spoon to combine. Add in chocolate chips.
4. Place cookie dough in the fridge for a minimum of one hour to chill the dough. Using a small scoop,
place cookie dough onto a baking sheet. Place in an oven at 350 degrees for 10-12 minutes.

Note: This recipe would also work with the substitution of Bob’s Red Mill Oat Flour!