Allergy Friendly Recipes

Pediatric ENT Specialist Dr. Radhika Shukla Navelkar has created her own recipes for Children which not only stimulate the taste buds, but also nourish your child's ears, nose & throat.

These recipes are particularly useful to beat allergies when they set in.

Banana Power

Ingredients

2 cups oats blended into a flour
1 tbs flaxseed ground *optional
1/2 tsp baking powder
1/4 cup extra virgin olive oil
2 eggs
3 bananas small
1/4 cup Smooth Honey
1 tsp vanilla extract *optional

Method

Preheat oven to 180C.
Add all dry ingredients to a bowl and mix until combined.
Mash bananas in separate bowl. Add wet ingredients to bananas and mix until well combined.
Add dry ingredients to wet ingredients and mix well. Pour into a baking loaf tin approximately 10 x 5 inches in size.
Bake for 30 - 35 minutes, or until golden brown.

Chocolate Bonanza

Ingredients

14 cleaned dates
1 cup boiling water
1 cup water
1/2 cup coconut oil
3 cups shredded coconut
250 ml coconut milk
1/4 cup cocoa
1 tsp vanilla extract
1/4 tsp salt
2 tbs gelatine

Method

Preheat oven to 160C.
Place dates in a small bowl and cover with 1 cup of boiling water. Cover bowl with foil and set aside for 30 minutes.
Grease a 24cm flan tin with removable base and place on a dinner plate (dinner plate helps with moving to refrigerator).
Meanwhile, spread shredded coconut onto a lined baking tray and brown in the oven (stirring every 5 minutes until golden). Set aside.
Heat coconut oil in small saucepan over low heat until just melted.
Combine coconut oil and shredded coconut in a medium-sized bowl. When the shredded coconut is fully coated with oil, line the base and sides of flan tin with the coconut mixture. Place the coconut base in the refrigerator for 30 minutes.
When dates are ready, add to food processor with the water from the bowl and chop on high speed until a smooth thick liquid is formed. Add coconut milk, 1 cup of water, cocoa, vanilla and salt to the food processor and mix until well combined.
Add the gelatine to the food processor and continue to mix for a further minute.
When coconut base has been in the refrigerator for 30 minutes, pour chocolate mixture into base. Return to refrigerator and leave overnight to set.
When ready to serve, remove from refrigerator and leave on counter top for 15 minutes before serving. Remove sides of tin and decorate with fruit of your choice.

Snake Cake

Ingredients

1 tbs chia seeds
3 tbs water
300 g gluten-free spaghetti
1 tbs extra virgin olive oil
1 onion
2 garlic cloves
500 g chicken mince
1/4 tsp salt
1/2 tsp dried oregano
1 carrot large
2 corainder stalks
1 zucchini
250 g mushrooms
400 ml passata

Method

Preheat oven to 170C. Line muffin trays with 15 non-stick muffin liners.
Combine chia seeds and water in a bowl and set aside.
Cook spaghetti according to packet directions. While spaghetti is cooking, heat olive oil in a frying pan over medium heat.
Use a food processor to chop onion and garlic, then add to the pan and saute for 5 minutes. Add chicken, salt and oregano to pan and brown.
Chop carrot and celery in the food processor and add to pan. Separately chop zucchini and mushroom in food processor and add to pan.
Stir through passata. Simmer on low heat for 10 minutes. Combine spaghetti with meat sauce and chia seed mix.
Using tongs, fill each muffin case with mixture. You may need to add more meat sauce to each one and gently mix through with a spoon.
Bake in the oven for 20 minutes. Remove from oven when tops appear crispy.
Allow to set for 10 minutes before removing cases and serving.

Milky Way Galaxy

Ingredients

500 g pineapple frozen
1/2 cup water
270 ml coconut milk
1/4 cup mint *optional

Method

Add all ingredients to a blender and blend until a smooth consistency.

Coconut Fantasy

Ingredients

1/2 cup dates pitted
1 cup desiccated coconut

Method

Place ingredients in a blender and blend until the two ingredients have combined.
Roll into approximately 6 logs and enjoy straight away or store in the fridge.

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