Give your favorite allergy-friendly cooks gifts they can use as they prepare safe foods for your family this holiday season. Your purchase is also a gift to parents of children with food allergies, allowing us to continue life-saving education, advocacy and support.

Our “Kiss the Allergy-Free Cook” apron is 100-percent cotton, adjustable and has a soil-release finish. It also has handy pockets and an adjustable neck strap.

Our Safe Eats® Desserts cookbook is a spiral bound collection of 32 allergy-friendly dessert recipes from some of our community members. All recipes are vegan and free of cow’s milk, eggs, peanuts and tree nuts. Most are also free of soy, wheat and gluten. Also included are tips on substitutions and allergy-safe cooking. A free downloadable version also available.

Try these fun and delicious Mini Raspberry Cookie Shooters from the cookbook. They make festive, allergy-friendly holiday desserts.

Mini Raspberry Cookie Shooters

By the Bryant Family

Ingredients:

For Cookie Crumb Crust:
1/2 cup vegan gluten-free vanilla cookie crumbs
1 Tbsp sugar
2 Tbsp vegan margarine, melted

For Raspberry Filling:
1/3 cup sugar
1 Tbsp cornstarch
3 cups frozen raspberries plus more for garnish
2 tsp lemon juice
1/2 Tbsp vegan margarine

To Assemble:
One 9-oz container So Delicious® Dairy Free CocoWhip Original (or Lite) Frozen Dessert Topping, thawed
6 mini shooter containers or small glass cups

Directions:
Combine cookie crumbs, sugar and melted margarine for the crumb crust. Spoon a layer of the crumb crust on the bottom of each 2 oz. shooter container.

Next, combine raspberries, sugar, cornstarch and lemon juice over medium heat and continue stirring for about three minutes until berries have popped. Turn to low heat, add margarine and stir for another minute. Let mixture cool and then add a spoonful on top of the crumb crust. Refrigerate until cooled.

Next, add a spoonful of thawed dessert topping on top of the berry mixture. Top with a fresh raspberry. Enjoy!

Updated December 2018