Is that just tree nuts or peanuts too...?

Make jello jigglers. I know its a far cry from home baked, but honestly, if she is like any other 7 year old, she will probably love them.

You're an awesome grandmother to try to make her happy.

jo

What about rice crispy treats? Butter, marshmallows, and rice crispy cereal. Or a peach or pear crisp? Sliced or chopped fruit sprinkle with some sugar and cinnamon, butter, flour, oatmeal, sugar mixed into a crumble for the topping.

Teresa

Can she have chocolate? There is the old Crazy Cake recipe which has no milk or eggs.

So is butter, a form of milk she can't have?
Peach crisp with oatmeal and brown sugar.
Or any kind of fruit crisp. Or brown sugar tarts with fruit.
If she can have sugar and flour then you could make shortbread cookies. Or chocolate anything.

I feel her pain. I've learned to find work-arounds for some of my cravings. Sadly, most marshmallows contain corn syrup, but check out the ones from Whole Foods. A fruit crisp sounds really good, but if she can't have that, see some of the prepared treats from Whole Foods. You can definitely find chocolate made w/o milk-- that's a good treat!

Thanks for the ideas. Her mom has gotten jello for her, but her brother can't eat it because he reacts to dyes. I'm sure he doesn't mind though because he can have baked things.

No problem with chocolate, peanuts or peanut butter.

Butter is a form of milk so no butter. The brands of margarine I've checked are made with soy so that's out too.

Try Earth Balance. It's a non-hydrogenated, non-dairy vegan margarine without all the unhealthy stuff. Great to bake with. They have a soy-free version. You can get it at Whole Foods and maybe other stores, I'm not sure.

http://www.chefchloe.com/ This is a blog I've been looking at recently. I saw her win Cupcake Wars a few weeks ago and she has a lot of great vegan recipes, which sounds like a good match given the ingredients you want to avoid.

Here is a link that might be useful: Soy-free Earth Balance

Here's my T&T Vegan Chocolate Cake recipe (which can also be made into cupcakes. You cannot tell it's Vegan.

There are a lot of Vegan frostings out there as well.

Vegan Chocolate Cake
Ingredients:
1 1/2 cups All-Purpose Flour
1 cup White Sugar
1/2 cup Cocoa Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/3 cup Vegetable Oil
1 tsp. Vanilla Extract
1 tsp. Distilled White Vinegar
1 cup Water, (I use water but can use soy milk or rice milk)
(Optional: add Chocolate Chips)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one cake pan (or line cupcake pan with paper liners)

2. Sift together the flour, sugar, cocoa, baking soda and salt.

2. Add the oil, vanilla, vinegar and water. Mix together until smooth.

3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool. (cupcakes --> 20 minutes)

see if your library has this book The Complete Food Allergy Cookbook: The Foods You've Always Loved Without the Ingredients You Can't Have! [Paperback]. it helped me a lot when dh was diagnosed with food allergies.

Bonnie, that is the Crazy Cake recipe I referred to.

Thank you for the Earth Balance site. It has no soy but the favor is derived from corn. I don't think that would work right now.

I know she's not allergic to chocolate and maybe coco powder will work. I know regular chocolate won't work because of the milk in it, but I'll check out the coco can.

We call that recipe a Wacky Cake. I had no idea it was vegan, I just thought it was quick and simple.

We have a relative with some of these allergies and have found a 100% Canola Oil Margarine. It works for baking, but so might Canola oil.

Have found it at Sprouts stores. Canoleo website says "Canoleo�. In the refrigerated section of almost all natural food stores. Also in many supermarkets in the Northeast and on the West Coast."

Here is a link that might be useful: Canoleo

I never heard of a Crazy Cake or Wacky Cake. LOL.

It's totally Vegan so I make it for my Vegan DIL all the time. It's quite yummy (and I'm not Vegan)!

Bonnie

I have made this several times and its wonderful. I think it meets your criteria. Maybe for a little person you could make it into muffins and drizzle some chocolate on top. One word of warning, the freshness does not last. If you make this perhaps you and your grand daughter can plan to share the end product with friends/neighbors as after a day or so they become pretty tough.

Here is a link that might be useful: Date and Raisin Loaf

The recipe I use for Wacky Cake is a little different and makes an 8-inch square cake. It's also a great recipe for a 7-year old to learn how to make a cake. I use coconut oil instead of vegetable oil or melted butter. Omit the cocoa powder and add 1/2 t. Penzey's Cake Spice (or pumpkin pie or apple pie spices, or a mix of cinnamon and nutmeg) for Spice Cake.

WACKY CAKE

1-1/2 c. flour (I use soft white whole wheat flour or spelt)
1 t. soda
1/2 t. salt
3 T. cocoa powder (can omit)
1 T. vinegar
2 t. vanilla
5 T. butter, melted (I use coconut oil.)
2/3 c. honey (I use low-glycemic agave nectar)
1/3 c. cold water.

Mix ingredients in an 8" square pan in this order: Combine all dry ingredients and mix well.

Make 3 holes evenly spaced apart in dry ingredients. In the first hole, put vinegar, in second hole the vanilla, and in the third hole place the melted fat.

Mix the honey and water together and pour over all the ingredients in the pan. With a dinner fork, mix well (be sure there are no dry ingredients remaining in the corners.

Bake in a 325 degree F oven for 30-35 minutes.

You can also mix the ingredients in a bowl, then add to the pan and bake.
----------------------------------------------------

SPECIAL CEREAL TREATS
(source: Beyond the Bowl - by Debby Maugans)

10 ounces Peppermint Patties, Andes Mints or bite-size 3 Musketeers candies
3 T. butter or margarine (I use coconut oil)
4 c. Rice Krispies

1. Unwrap the candies and place in a large glass bowl. Add the fat. Microwave on HIGH for 2-3 minutes, or until melted, stirring after 1-1/2 minutes and then every 30 seconds. Stir in the cereal.

2. To make shapes or bars, press the mixture into an 8- or 9-inch square baking pan coated with cooking spray. Chill until firm. Cut out shapes with cookie cutters or cut into 12 bars. To make holiday egg nests, coat your hands with cooking spray and shape into 16 (3-inch) nests on a platter; let cool. Fill with jelly beans or other small candies. To make ice cream cups, spoon the mixture evenly into 14 (2-1/2") muffin cups coated with cooking spray; coat your hands with cooking spray and press the mixture firmly to the bottom and sides of the cups. Let cool; remove from the cups and fill with ice cream or other goodies. Store these treats in the refrigerator.
--------------------------------------------------

Check Duncan Hines cake mixes, I believe some of them are vegan, so they won't contain dairy or eggs - check lable.

1 cake mix, any flavor
10-ounces soda/pop (any brand, NOT diet)

Mix together. Pour into greased baking pan and bake according to package directions.

For chocolate cake use a dark soda/pop (Coke/Pepsi), for a light cake (white/yellow/spice) use 7-up or Sprite.
----------------------------------------------------

You will find some recipes at the link below.

-Grainlady

Here is a link that might be useful: Meraby's Allergy Family Foods

some commercial marshmallows contain corn syrup and corn starch, also some chocolate chips use soy lecithin, vegans eat soy so, even a vegan diet will not work in this situation
i have a family member who is severely allergic to eggs,soy and nuts and he is 2 years old, egg product could send him into life threatening shock, so we read labels or make it from scratch.

I often substitute pumpkin or squash puree for eggs and applesauce in baking-- it seems to do roughly the same thing. I think the flavor is mild enough that, if you don't want to do the cinnamon/nutmeg thing, you could just load it up with chocolate and overpower the pumpkin taste. I've subbed it pretty indiscriminately with only minor changes in the taste and texture, but you could probably find some real recipes if you google.

Up date on the allergies. After two weeks of none of the list of foods, my daughter has started trying them one at a time. Eggs = low grade fever and a rash on butt cheeks, apples = vomited apple and many trips to the bathroom with apple juice, corn = after 3/4 cup of corn there was NO reaction, tomatoes = upset stomach but not sure if it's the tomatoes or the spices in the sauce. She has had no reaction to almond milk so it may just be walnuts and not all tree nuts, we can hope.

I'm glad you're getting some answers at least. Hopefully it's a minimum of items and she can find herself a good number of foods she likes that don't cause reaction.

Even though this elimination thing is a pain, isn't it great to have some answers?! I have been baking this week to send goodies to school, where my DD is friends with an allergic kid. And my best friend has a bunch of sensitivities. So, I am well-versed at navigation around certain foods. It's getting easier all the time, more products available, more awareness.

How about making some rice pudding with coconut milk? Can she have coconut milk?

Here is a link that might be useful: recipe

Results on tomatoes, rash on her thighs. Next up will be soy.

amysrq, I don't know about coconut milk. So far almond milk is doing ok or at least the chocolate almond milk is working. I don't know if my daughter has tried the white almond milk yet. I'm glad she lives near a Whole Foods because if she was in my area she would be up a creek trying to find substitutions.

It sounds like eggs, apples and tomatoes are a no go so far.

This is my DD's lasted post on the allergy girl.

Allergy Update: Apples, Eggs and Tomatoes are out. Corn and soy seem ok. She has a very very fine rash up one arm after soy, but who knows whats its from. She had a lot of soy milk and soy nuts, nothing. Up next, Milk. Still to go: shell fish, bananas, tree nuts

Allergies can be so hard! Ener-G Egg Replacer works great in baked goods. http://www.ener-g.com/ You can find it at Whole Foods or most health food stores.

The "So Delicious" coconut milk products from Turtle Mountain are a wonderful replacement for the other non-dairy "milks", especially if nuts are a no-go. There is also a potato based "milk" (Vances dairy-free), but the coconut products (coconut is not a nut, so unless she is sensitive to it, it should be fine) have a better nutritional profile than soy milk or potato milk.
http://www.turtlemountain.com/products/products.html

Cherrybrooks Kitchens makes allergen-free mixes for cakes and cookies, which are very good. You can find them at Whole Foods or many "conventional" grocery stores (my Stop & Shop & Shaw's both carry them in the natural foods sections).
http://www.cherrybrookkitchen.com/

Enjoy Life Foods makes allergen-free chocolate chips (the mini one's -yum!), as well as cookies, breads, granola bars.
http://www.enjoylifefoods.com/

The Kids With Food Allergies website has an extensive "allergen-free" recipe section. There is a small membership fee, but the site has tons of info, including discussion boards for support.
http://www.kidswithfoodallergies.org/

There are SO many wonderful companies making allergen-free products. It is so much easier to find products now then even 7 years ago when I was first dealing with allergies with my kids.

Be really careful with items that were produced on the same lines as allergen-containing products (usually it will say this on the package), because sometimes kids with very severe allergies can react to the tiniest bit of residue left (even after those lines have been cleaned).

Also, become familiar with "hidden names for allergens"
Things like dairy, nuts, etc. can be hidden in "flavor" or other obscure sounding ingredients.
http://www.kidswithfoodallergies.org/enews/hidden-names-for-allergens.html

Poor kid!

After living with a brother with severe tree nut allergies which ruined desserts for years I can commiserate. Sort of--I can eat anything. :)

Everything called "nut" isn't a nut of course. Like peanuts, almonds aren't in the same category as pecans/walnuts/hazelnuts/etc. so they should be tested independently.

Hope she can handle milk. Even if she can't have lactose, it's not that bad. It's the milk protein allergies that are hard to live with. (That would be my sister's problem...an allergy to casein which was a ragweed allergy gone mad and spread to similar proteins found in bananas and the mint family which includes things like basil and oregano.)