I'm a big fan of coffee, and I really love cappuccino. I've recently noticed that our little girl likes coffee too even though she's never tasted it. She likes the aroma of freshly brewed coffee and in the morning will often comment on how yummy it smells. So, I decided to try a recipe with coffee in it to see what she thought of the actual taste of coffee. The result was those cappuccino cookies which she loved and asked for more. Since I don't want to have a child hopped up on caffeine I typically use decaf in all my coffee recipes but you can use regular caffeinated coffee if you wish. It's way too early to have our child addicted to anything besides Backyardigans.
These cookies are for the coffee connoisseur. They are sweet, chewy and have a strong coffee flavour. In short, they are decadent. Be careful though, they are quite addictive. They're also perfect with a hot cup of coffee. Enjoy!
Dairy, Egg & Nut Free Cappuccino Cookies
Yields 24 cookies
1 1/3 cup granulated sugar
2/3 cup dairy free margarine
1 tsp vanilla extract
4 Tbsp instant coffee granules
4 Tbsp soy milk or rice milk, warm
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
Icing
1 cup confectioners sugar
2 Tbsp soy milk or rice milk, hot
1 tsp instant coffee granules
1 Tbsp light corn syrup
1/4 tsp vanilla extract
Preheat the oven to 350 degrees. Prepare a baking sheet lined with silicone mat or parchment paper.
In the bowl of a stand mixer, combine dairy free margarine and sugar until creamy. In a small bowl, dissolve the coffee in warm soy milk. Add to sugar and margarine, then add vanilla. Mix until combined.
In a separate bowl, combine flour, baking powder and salt. Add to the wet ingredients and mix until thoroughly combined.
Using a small cookie scooper, place cookies on baking sheet 1 inch apart. Shape with your hands to smooth out the edges and flatten a bit with the palm of your hand. Bake for 15 minutes until the edges are set but the middle looks wet.
Let cookies cool for 2 minutes on the baking sheet then transfer to a rack and let them cool completely before icing.
To make the icing, combine confectioners sugar, hot soy milk with coffee granules, corn syrup and vanilla and stir until smooth. It should have the consistency of cold honey. Place in a plastic bag and make a slit on one of the edges. Drizzle the icing on the cookies and let sit for a few minutes to harden. Store cookies in a tightly sealed container at room temperature.
Nutritional Info (Per Cookie)
Calories 132.6, Total Fat 5.23g, Cholesterol 0mg, Sodium 139.56mg, Potassium 36.01mg, Total Carbohydrates 20.36g, Fiber 0.29g, Sugar 11.64g, Protein 1.28g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
After a lot of trial and error, and many recipe versions that failed miserably (such as the ones that exploded in the oven - we called them explonuts because they grew to a whopping 6 inches while they baked!), I have finally found a donut recipe that works for us. It's loosely based on my mother's sweet dough recipe. My mother makes some of the best donuts I've ever tasted but her version includes eggs and milk. I've had to adjust it to make it dairy and egg free. These donuts taste delicious. Unlike traditional donuts, which are fried in oil, these donuts are baked. They also happen to be very low in fat.
Dairy, Egg, & Nut Free Donuts
Yields 12 donuts
1/4 cup granulated sugar
1 cup soy milk or rice milk
2 Tbsp canola oil
2 Tbsp applesauce, unsweetened
2 Tbsp maple syrup
1 tsp vanilla extract
1 1/4 tsp active dry yeast
3/4 tsp salt
2 1/2 cups unbleached all-purpose flour
Glaze
1 cup confectioners sugar
1 1/2 Tbsp soy milk or rice milk
1/2 tsp vanilla extract
Combine sugar and half of the soymilk in a microwave safe bowl. Heat until sugar is dissolved. Add the remaining soymilk, canola oil, applesauce, vanilla, and maple syrup. Make sure that the mixture is not too hot or too cold. You should be able to dip your finger in it. Add the yeast, mix gently, cover and set aside for 10 minutes or until foamy.
Once the yeast mixture is ready, add 2 cups of flour. Knead gently with a spatula. The dough will be very sticky at this point. Cover and set aside until it doubles in size, about 1 to 2 hours. Once the dough is ready, add the remaining 1/2 cup flour and salt. Mix thoroughly then spread to half inch thickness. The dough will still be somewhat sticky. Use a donut cutter dusted with flour to cut donuts then transfer them to baking sheet. You can also use a donut pan if you have one. If you don't have a donut pan or cutter, then just separate the dough into 12 pieces.
Prepare a large cookie sheet by greasing with dairy free cooking spray or use a silicone mat. Dust your hands with a bit of flour and take one piece, Roll it into a long rope (about 6 to 8 inches). Then attach the two ends together. At this point you can determine how big you want your donuts to be and how wide. Keep in mind that the dough will rise again to double its size. Once you place the donut on the tray, adjust the hole to make sure it does not close shut during baking. Place it on the cookie sheet. Repeat until all the dough is used. Cover and set aside for another 30 minutes to rise again.
Preheat oven to 350 degrees. Bake donuts for 12 to 15 minutes. Once they come out of the oven they will have this puffy texture and might look like bread rolls but the consistency will turn into a donut-like dough once it cools. Remove them unto a cooling rack as soon as they come out of the oven. Prepare the glaze and drizzle it on the donuts while they are still warm.
For Maple Glaze: replace vanilla and soymilk with 3 tablespoons pure maple syrup and 1/2 teaspoon maple extract.
For Chocolate Glaze: combine 3/4 cup semisweet chocolate chips, 1/4 cup soy milk, 1/4 cup soy creamer in a bowl and microwave at 15 second intervals while stirring until melted. Add 1 1/2 cups powdered sugar. Stir then dip donuts to glaze.
For Cinnamon Coating: combine 1/2 cup sugar and 1/2 teaspoon cinnamon. Brush donuts with a little bit of melted dairy free margarine and dip in cinnamon sugar mixture.
Nutritional Info (Per Serving)
Calories 154.41, Total Fat 2.94g, Cholesterol 0mg, Sodium 156.88mg, Potassium 72.82mg, Total Carbohydrates 28.08g, Fiber 0.87g, Sugar 7.3g, Protein 3.43g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
This cake is for the lemon lover. It's not a traditional lemon cake by any means. The texture is not light and fluffy like that of other cakes. That is deliberate. I wanted a cake that had some body to it, but not too fudgy. The texture of this cake is like a lemon loaf. It has a fair bit of tang to it, and the crunchy topping is the same glaze you'd find on a lemon loaf. The fact that it's a dense cake also extends it's shelf life. It remains moist for a week in a sealed container. I think it's a perfect choice for brunch or an afternoon get together. It also makes a great snack with a warm cup of tea. Enjoy!
Dairy, Egg, & Nut Free Lemon Yogurt Cake
Yields 8x8 inch square cake (Serves 16)
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
3/4 cup granulated sugar
1 1/2 Tbsp canola oil
1/2 cup vanilla soy yogurt
1/2 cup water
Juice and zest of 2 lemons
A few drops yellow food coloring (optional)
1/2 cup granulated sugar
Preheat oven to 375 degrees. Lightly grease an 8x8 inch square pan with dairy free cooking spray.
In a large bowl, combine flour, 3/4 cup sugar, baking soda and baking powder. Set aside. In a separate bowl, combine oil, yogurt, and water. Reserve 1/4 cup of the lemon juice and set aside. Pour the remainder of the lemon juice onto the oil mixture. Add the zest and mix well.
Pour the wet ingredients onto the dry and mix well with a rubber spatula. The batter will be quite thick but still moist. Pour into the pan and spread evenly. Bake for 30 to 35 minutes until cake tester comes out dry.
Once the cake is done, let it cool in pan for ten minutes. Prepare the lemon glaze. Combine the reserved 1/4 cup lemon juice with 1/2 cup sugar and mix briefly. Do not let the sugar dissolve. As soon as the lemon and sugar are mixed, pour evenly unto the cake. The juice will sink into the cake while the sugar will remain on top and create that crunchy layer. Cool completely before serving.
Nutritional Info (Per Serving)
Calories 140.75, Total Fat 1.69g, Cholesterol 0mg, Sodium 127.53mg, Potassium 27.56mg, Total Carbohydrates 29.99g, Fiber 0.53g, Sugar 16.8g, Protein 1.97g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
One of the things I love most about making breads is the aroma that permeates the air. The entire house smells heavenly, like an Italian bakery. This is a savoury bread with garlic and Italian seasoning. Each slice has a little bit of cheese on the inside which makes it a great appetizer or a perfect add-on to any pasta dish. The rustic look and texture of this loaf is what you'd expect from any Italian bread; crunchy on the outside, soft on the inside. It's best eaten when warm. I like to heat up a slice in the microwave for a few seconds. It tastes just like it came out of the oven. What I like most about this particular bread (other than the flavour, of course) is that you don't even need a knife. You just pull apart the wedges and you have ready made slices - perfect for travel or long trips where utensils are scarce. Enjoy!
Dairy, Egg, & Nut Free Italian Herb Loaf
Yields 1 Loaf (12 servings)
2 1/4 tsp active dry yeast (1 package)
1 tsp granulated sugar
1/2 cup warm water
1 1/2 tsp salt
1 tsp garlic powder
4 cups all-purpose flour
1 Tbsp dried parsley flakes
1/2 Tbsp dried thyme
1 Tbsp Italian seasoning
1 cup warm water
2/3 cup dairy free cheese, shredded
1/2 tsp Mrs. Dash Seasoning
Put the yeast, sugar and half cup warm water in a small bowl and stir well. Cover and set aside in a warm place for 10 minutes or until foamy.
Sift the flour, garlic, and salt in a large bowl. Add the parsley, thyme, and Italian seasonings and stir to mix. Make a well in the centre. Add the yeast mixture and 1 cup warm water. Mix to make a soft dough. Turn onto a lightly floured surface and knead for ten minutes, or until smooth. Place the dough in an oiled bowl and cover with a damp towel. Set aside for 1 hour or until it's doubled in size.
Punch down the dough and knead for 1 minute. Divide the dough in half and shape each half into 10 flat discs, about 2.5 inches in diameter. Mix the cheese and Mrs. Dash Seasoning in a small bowl, and add 2 teaspoons of the cheese mixture on one of the discs. Press another disc on top, then repeat with the remaining discs and cheese mixture.
Grease a 9x5 inch loaf pan with dairy free cooking spray. Stand the filled discs upright in the prepared loaf pan, squashing them together. Cover with a damp towel and set aside in a warm place for 30 minutes to rise again.
Preheat the oven to 415 degrees. Lightly brush the loaf with a little soy milk or water and bake for 30 minutes or until it's brown and crusty on the sides and top. It should sound hollow when tapped on the base.
Nutritional Info (Per Serving)
Calories 173.19, Total Fat 1.25g, Cholesterol 0mg, Sodium 336.67mg, Potassium 97.63mg, Total Carbohydrates 34.44g, Fiber 1.46g, Sugar 2.02g, Protein 5.42g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I am not really a pie person, but I do like Lime Pie, especially on a warm day. This is a very simple recipe that is quick and easy to prepare, particularly if you have some of the ingredients on hand, like a store bought graham cracker pie crust. Just make sure it's dairy, egg and nut free.
Unlike most traditional pies, the texture of this pie is very light and fluffy, almost like a mousse consistency. I find that lime pie always tastes better the next day. I think the longer it sits in the fridge, the better it sets. The best part though, is that this pie does not need to be baked so you don't have to turn on the oven on those really hot summer days. Enjoy!
Dairy Free, Egg Free, Nut Free Lime Chiffon Pie
Yields single 9-inch pie (Serves 8)
1 graham cracker pie crust, prepared in advance
1 (12 oz) package Lite Silken Tofu, Firm
Juice and zest of two limes
1 (85 gr) package Lime Jell-O powder
1/2 cup boiling water
1/4 cup ice water
1/4 cup granulated sugar
3 cups dairy free whipped topping (I use Nutriwhip sweetened with a bit of sugar)
In a blender, puree tofu with lime juice and zest until smooth. In a small bowl, add the jello powder and boiling water. Stir until completely dissolved, then add ice water and stir to incorporate. Add jello to the tofu mixture, and add the sugar as well. Process in blender until smooth and creamy. Transfer to a large bowl and add only 1 cup of the whipped topping. Stir with a wire whisk until smooth and no lumps are visible.
Pour into prepared pie shell and store in fridge for a minimum of 3 hours. Cover pie with the remainder of the whipped topping right before serving.
Note: If you do not have a store bought pie shell, you can make your own but you must let it cool completely before using it. If the shell is still warm, it will absorb some of the filling and will become soggy.
Nutritional Info (Per Serving)
Calories 297.68, Total Fat 11.89g, Cholesterol 0mg, Sodium 219.8mg, Potassium 65.24mg, Total Carbohydrates 36.56g, Fiber 0.59g, Sugar 28.29g, Protein 4.04g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Most of you know (I'm sure I mentioned it before) that I normally don't have the time to slave away in the kitchen, not if I can help it. I like to make quick, healthy (sometimes not so healthy) meals that take little effort and zero preparation. These cinnamon rolls do not fall into this category but sometimes I like to make special treats for my family. My husband has a special place in his heart (and stomach) for cinnamon rolls. He rated these a 10 on our usual 5 point scale. Other family members who tasted them mentioned that I should sell them because they are fabulous and taste just like store bought cinnamon rolls, the kind you buy from specialty bakeries.
This recipe does not require a lot of effort, but does need some preparation. On the plus side, the yeast does all the work for you. The special ingredient in those cinnamon rolls is the cake mix. Yes, I know it sounds crazy - a dairy, egg, and nut free cake mix!? You'd be glad to know that Dr. Oetker Added Touch White Cake Mix is one such product. The cake mix is what gives these cinnamon rolls that special bakery style flavour. I took those to my in-laws as an Easter treat. The entire tray was inhaled. Just make sure to slip your hands right away once you serve them otherwise you might lose it amidst the frenzy. Enjoy!
Dairy Free, Egg Free, Nut Free Decadent Cinnamon Rolls
Yields 12 Rolls (Serves 12)
3 1/2 teaspoons active dry yeast
1 1/4 cups warm water
1/2 box of dairy free, egg free, nut free white cake mix (about 1 1/3 cups)
2 1/4 cups all-purpose flour
1/3 cup dairy free margarine, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg (optional)
Glaze
1 cup confectioners sugar
2 tablespoons soy or rice milk
1/2 teaspoon vanilla
In a small bowl, dissolve yeast in warm water. Set aside for 10 minutes until foamy.
Meanwhile, combine the cake mix and flour in a large bowl. When the yeast mixture is ready add it to the dry ingredients. Stir with a rubber spatula until the dough comes together. Then slip your hands in some disposable gloves and turn the dough out onto a lightly floured surface. Knead until smooth, about 3 minutes. The dough should still be sticky but have no lumps or dry areas.
Using dairy free cooking spray, lightly grease a large bowl and place the dough in it. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.
In a small bowl combine brown sugar, granulated sugar and cinnamon. Set aside. Deflate the dough and turn it out onto a lightly floured surface again. Roll the dough into a 10x16 inch rectangle. Spread the melted dairy free margarine over the rectangle and sprinkle with the sugar and cinnamon mixture. Starting from one of the long sides, roll up the rectangle and cut into 12 pieces.
Grease a 9x13 inch baking pan with dairy free cooking spray. Place the cinnamon rolls snugly into the pan. Cover, set aside and let rise until doubled in volume, about 30 minutes. Preheat oven to 375 degrees. When rolls are ready, slip them into the oven and bake for 20 to 25 minutes, or until rolls are golden.
Combine confectioners sugar, soy milk, and vanilla in a small bowl with a rubber spatula. Add more soy milk to thin out to desired consistency. When the rolls are done immediately pour glaze on top and let cool for ten minutes before serving.Nutritional Info (Per Serving)Calories 282.12, Total Fat 7.8g, Cholesterol 0mg, Sodium 218.65mg, Potassium 95.19mg, Total Carbohydrates 49.45g, Fiber 1.43g, Sugar 25.37g, Protein 4.01g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Banana bread has always been one of my all time favourite breads. I especially enjoyed the one I got accustomed to eating whenever we visited my husband's late grandmother. She used to make the best banana bread I've ever tasted and her recipe was so simple. I've been trying to create a recipe that mimics hers and have finally found something that comes very close. I've had to adjust the recipe to make it dairy, egg and nut free.
This bread also freezes extremely well. It's incredibly moist and also very forgiving. I have baked it as loaves, cakes, and even muffins. I often bake it in a muffin tray and freeze the muffins individually. Then when my little girl wants one, I just take it out of the freezer and into the microwave for a minute. It tastes just like it came out of the oven.
This also happens to be a relatively healthy banana bread. You can make it with white flour if you do not have whole wheat. I often made it in different forms to serve others with allergies. I knew a mother with a boy who's allergic to wheat and soy as well, so I made this recipe using rice flour (2 1/4 cups) instead of whole wheat flour, and it turned out fabulous as well.
Not to mention, it comes in handy on those days when you have an abundance of over ripe bananas (and those darn fruit flies). Enjoy!
Dairy Free, Egg Free, Nut Free Banana Bread
Yields two 9-inch loaves (Serves 20)
2 cups all-purpose whole wheat flour
1 cup quick cooking oats
1/2 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons baking powder
2 teaspoons baking soda
5 medium mashed bananas, well ripened
1/2 cup oil (I use canola)
1 tablespoon vanilla extract
1/3 cup juice (orange or apple flavours work best)
Preheat oven to 350 degrees. Lightly coat two 9 inch loaf pans with dairy free cooking spray.
In the bowl of a mixer combine flour, oats, sugars, baking powder, and baking soda with a wire whisk. In a separate bowl, mash bananas and until smooth. Add vanilla and mix together. Pour unto flour mixture and then add oil and orange juice. Mix on low speed until combined and then increase speed to high for only a few seconds. Using a rubber spatula make sure batter is well incorporated.
Pour batter into prepared loaf pans and bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack and cool completely.
Nutritional Info (Per Serving)
Calories 170.28, Total Fat 5.78g, Cholesterol 0mg, Sodium 275.44mg, Potassium 174.79mg, Total Carbohydrates 29.43g, Fiber 2.24g, Sugar 17.09g, Protein 2g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Spring always reminds me of cold jello. When we were little kids my mother would always make her famous Strawberry Jello Cake in the spring. I've altered her original recipe to make it dairy and egg free, and since my family loves lemon desserts, I went for lemon instead of strawberry, but it can be done in virtually any other fruit flavour.
I think this is the perfect cake for a spring or summer dessert, especially when served cold on a warm day. It's light, airy, and the sweetness is not overpowering. Although it does not require a lot of effort, you really have to work fast with the whipped topping in order to get the best consistency. I call it the 'hurry up and wait' cake. Everything you do takes very little effort, but chilling is what takes the most time. My mother always says "Good things come to those who wait" and she's right, the result of this cake is well worth the wait. I am sure you and your family will love it too. Enjoy!
Dairy Free, Egg Free, Nut Free Lemon Delight Cake
Yields one double layer 9-inch cake (Serves 16)
2 baked 9 inch white wacky cake layers, cooled (recipe follows)
2 cups boiling water
2 packages dairy free Jell-O Lemon Jelly Powder (85 grams each)
1 package dairy free Jell-O Lemon Instant Pudding (the 4-serving size)
1 cup cold soy or rice milk
3 cups dairy free whipped topping (such as 1 cup Nutriwhip + 1/4 cup sugar)
Put the cake layers with top-sides up in 2 clean 9-inch round pans. Pierce cakes with a large fork all over. Set aside.
In a separate bowl, add boiling water to jelly powders and stir until completely dissolved. Slowly and evenly pour over cake layers. Refrigerate for 3 hours.
Beat pudding mix and soy milk in a large bowl with a wire whisk for about 2 minutes. Let pudding sit for 5 minutes to thicken. Meanwhile, in a chilled mixer bowl, pour 1 cup of liquid Nutriwhip. Using the whisk attachment, beat on high speed as you gradually and steadily add 1/4 cup sugar. Continue beating for 2 minutes or until soft peaks form. Remove from mixer and stir in pudding with a rubber spatula. Gently fold until pudding is fully incorporated. Avoid overmixing so as not to deflate the whipped topping. Set aside in the fridge for 10 minutes.
Dip 1 cake pan in hot water for 10 seconds, gently shake and unmold onto plate. Spread with about 1.5 cups of whipped topping mixture. Unmold second cake layer and carefully place on first layer. Frost the top and sides with remaining whipped topping. Refrigerate and serve cold.
NOTE: Please make sure to read ALL ingredient labels. Although the Jell-O brand made by Kraft Foods is usually dairy free, there are some flavours that do contain dairy. Also, please avoid the fat free line as it almost always contains dairy or is made on dairy equipment. In addition, the Nutriwhip comes in liquid form like heavy cream. It is available at Sobey's in the fridge section that contains cool whip bottles, right above the lactose free milk. A liquid measurement of one cup Nutriwhip will yield approximately 3 cups whipped.
Wacky White Cake
1 1/2 cups granulated sugar
2 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
2 teaspoons baking soda
2 tablespoons white vinegar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups cold water
Preheat oven to 375 degrees. Lightly coat two 9 inch round pans with dairy free cooking spray.
In a large bowl add sugar, flour, baking powder, baking soda, and then make three wells. In one put vinegar, in another add oil, and in last well add vanilla extract. Pour water over the whole thing and mix with a rubber spatula.
Pour batter into prepared pans and bake for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack and cool completely.
Nutritional Info (Per Serving)
Calories 328.37, Total Fat 11.04g, Cholesterol 0mg, Sodium 413.16mg, Potassium 45.89mg, Total Carbohydrates 46.95g, Fiber 0.61g, Sugar 24.04g, Protein 2.74g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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