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Andrea, I don't use any special allergy recipes.  I use regular cookbooks, then substitute out when necessary.  I use Fleschman's Unsalted Margarine (dairy-free) when margarine is called for.  I use a Flax Seed egg replacer (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes.  You double this for two eggs, triple it for 3, etc.).  I use Wow Butter instead of peanut butter.  I used Amanda's Own Chocolate chips (Top 8 Free), and I had some final bags of dairy/nut-free butterscotch and White Chips purchased from Chocolate Emporium (now out of business).  Hershey's Unsweetened Cocoa Powder is also dairy-free, as is Jello Instant Chocolate Pudding (for my Oreo Truffles).  I use rice milk or coconut milk instead of regular milk.  If a recipe calls for nuts, I use crushed Glutino Pretzels instead.  I did find a recipe for Vegan Royal Icing that I love:  4 cups powdered sugar + 5 Tablespoons water +  4 Tablespoons corn syrup + 1 teaspoon vanilla - whisk or beat until combined.  Hope this helps!

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Kids With Food Allergies
A Division of the Asthma and Allergy Foundation of America
1235 South Clark Street Suite 305, Arlington, VA 22202
Phone: 1-800-7-ASTHMA (1.800.727.8462)
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