FAAN

My Food Allergy Awareness Week 2012

Wed, 16 May 2012 11:25:00 EDT

Food Allergy Awareness Week is special to me this year as I was the keynote speaker at the OakBrook, IL and Tarrytown, NY FAAN conferences this Spring. At the FAAN conferences, I had the opportunity to connect with adults, parents and teens who wanted to know how to live confidently with food allergies.

In a word: Awareness. How do you build awareness?

The first "how": Take food allergies seriously. Understand your food allergy and how it affects your life. A consultation with a board certified allergist is crucial to understanding how food allergies affect you; managing reactions; learning about emergency medications and creating an emerency plan of action.

The second "how": Connect. Family, friends, and other people with food allergies are essential sources of support, as are networks like FAAN. Creating a robust support system eases your path into the world; it is an essential way to reduce stress and increase joy.

The third "how": Enjoy the world with your new awareness. The "how" of dining out puts your knowledge and communication skills to work in public. Knowing what you can and cannot eat; communicating your needs clearly and in advance of your dining experience; creating a supportive and trusting relationship with a restaurant; and having emergency medication with you are the cornerstones of a safe, effective and joyous experience dining out with food allergies.

This week, I urge you to reach out to organizations like FAAN and consider a food allergy coach to support you on your way to living safely, effectively and joyously with food allergies. Remember: Just because you have a restricted diet does not mean you have to live a restricted life.

Sloane Miller, MSW, LMSW, food allergy advocate and author, is Founder and President of Allergic Girl Resources, Inc. a consultancy dedciated to empowering the food allergic community. Her lifestyle guide, Allergic Girl: Adventures in Living Well With Food Allergies was published in 2011 by John Wiley & Sons. You can find her at www.allergicgirl.com.

Photo Copyright David Handschuh

�Safe� Cake

Sun, 13 May 2012 12:25:00 EDT

Any parent of a child with severe food allergies will agree that the diagnosis is a big adjustment. Your entire life changes overnight, affecting just about everything you do. With so much to consider, the one thing I didn’t think about immediately was birthday cake. As in, we can’t get cake from a bakery anymore. As in, my daughter can’t eat the cake at other people’s parties.

Once I learned about cross-contact, and our doctor made me aware of my daughter’s level of allergy (somewhere between high and super-high), it was clear to me that I was going to be a rival of Betty Crocker. Luckily I have always loved to bake, but my creations have been more of the simple, old-fashioned kind with the focus being more on taste and not on elaborate decoration.

Soon, my cake pans and oven got a workout as I found myself baking for preschool, holidays and for other people’s birthday parties to ensure that my daughter got to enjoy a safe treat. I bought every adorable “shaped” pan that looked good to me (unfortunately, too many of them looked good. Shelf space suffered). However, “supermarket birthday cake” quality decorating was still not my forte.

Then my daughter entered kindergarten and the birthday party invitations started arriving. I got smart and began to freeze cupcakes that my daughter could take along to parties—all I had to do was thaw and frost. (That’s a tip I recommend to everyone in my shoes: freeze cupcakes. You’ll thank me someday.) However, the elaborately decorated bakery cakes that were served at most of these parties put my simple efforts to shame. Though my daughter was guileless in her wishes for cake décor that would really wow the 5- and 6-year-old set, the pressure was on and it was time for Mom to deliver the decorating goods.

The real test came when we planned my daughter’s first school birthday party. In kindergarten, my daughter loved these little fabric dolls called Groovy Girls: they wore cute fashion-forward outfits and had loopy yarn hair. My daughter decided on a Groovy Girl theme for her cake. The doll logo had lots of bright colors – orange, purple, hot pink —and I wanted to recreate that look on the cake. As usual, I started from a homemade, “from-scratch” recipe for the cake and multiple colors of frosting. I decided I needed to make an additional, separate cake to supplement the 9 x 13 pan in case that size didn’t feed all the partygoers.

The end result is that the cake(s) too me many hours (5? 6?) to execute and that’s not counting how long it took me to figure out how to stop the little “Groovy Girl” cake toppers from sinking into the frosting and ruining the cake. (They were real toys; not intended as cake toppers but they looked good.) I also struggled with writing neatly using icing. I’m happy to report that my daughter and her friends loved the cake and not a crumb was left. Whew!

Recently I shared this cake-baking tale with one my friends (whose kids don’t have any food allergies.) We laughed and then she said, “You must really love her!”

Of course, that’s part of it. But here’s the thing: When you are the parent of a food-allergic child, so many things feel out of your control. A cake that takes hours to create seems like a small price to pay for providing your child with a treat that they can safely eat, along with everyone else. For that one moment or maybe that whole day, your child doesn’t have to feel different or left out. That fact alone is worth a whole lot of little pink pastry bag “shell border” decorations that dye your fingers pink for days.

And though we as busy parents don’t have the time to do this every day or even every week, I truly believe that offering your child your baking efforts is offering them your love on a plate. And that’s not a bad day’s work, no matter how long it takes.

Food Allergies and College: Making it Work

Mon, 16 Apr 2012 06:25:00 EDT

College. New people to meet. New places to explore. New worlds to learn about.

While everything else may change when your child goes to college – and take it from the mother of an only child, it does change – food allergies remain the same. So, what to do?

My 19-year-old son – who is allergic to milk, eggs, nuts, peanuts, sesame, soy, shellfish, wheat, and a host of other grains and fruits – chose a college in Chicago which feels, at times, very far from New York.

Our family has always believed that food allergies are only one part of who you are, not the whole package. So when we began looking at schools, the criteria were my son’s interests: academics, a mid-sized school, a city location. He did say that a remote location – like a small college town – was not for him, both because he wanted a larger population, and he wanted to be close to a major medical center should an allergic reaction occur.

During the summer we made contact with the college’s Dining Services and my son set up a meeting with them during orientation week. (Note, during orientation, food services can be limited and offer different choices than what is usual fare.) Once there, we checked the cafeteria, the mini-marts on campus, and nearby grocery stores to evaluate the food options for supplementing dining hall meals.

But as an Italian idiom says, “There is often an ocean between what is said and what is done.” (OK, it sounds better in Italian.) What it means is that there have been challenges.

For example, Dining Services thinks the tacos are served without toppings – which my son could eat. But on the line at lunch, the tacos are served loaded with sour cream, guacamole, salsa – which my son can’t eat. Dining Services assured us that his needs would be met, but actually, the entrée options for him have been very limited.

Even so, progress has been made, and my son is now able to find rice, vegetables, and baked potatoes at every meal. And my son continues to meet and work with Dining Services and the campus nutritionist.

Has it been frustrating? Yes. Challenging? Yes. But does my son enjoy his friends, his classes, activities, and college life? Yes, yes, yes, and yes!

Lessons learned: Educate. Advocate. And be realistic that the situation will not be as controlled as home. But that’s what college means: independence, making choices and learning to be in the world.

Jody Falco is the mother of a 19-year-old college student with multiple food allergies. She is a long time member of FAAN and has written for Food Allergy News and spoken at Teen Summits about the emotional ups and downs of living with food allergies. Her website www.foodallergyworks.com hosts her blog about allergies in everyday life and offers recipes, tips for traveling, birthday as well as recipe building services.

Play Ball! Enjoy Food Allergy-Friendly Games

Tue, 03 Apr 2012 13:20:00 EDT

Shortly after I first started working for FAAN, way back in 2001, one of my first projects involved one of my true passions: baseball.

I received a call from Cathy, a mom in the Dallas, TX area, complaining about a T-Ball outing to a Texas Rangers professional baseball game later that summer. Her young daughter, allergic to peanuts, would not be able to join her friends and teammates at the game because of all the peanuts and peanut shells. She was very upset, and asked me to help her find a solution.

Luckily, we found someone in the Rangers’ ticketing office who was willing to work with us. Of course, the fact that the Rangers weren’t a winning team in 2001 didn’t hurt; any opportunity to fill the stadium seats was appreciated.

To the best of my knowledge, no professional sports team had ever made special accommodations for the food allergy community, so this was truly an opportunity to set a terrific precedent.

After ample discussion and thought, we were able to reserve one section of seats (about 75 seats) for a game in late July, 2001, and offer these seats only to families/individuals with food-allergies. The section of seats was roped off with yellow tape to prevent other fans from wandering in; the section was located very close to the First Aid station, and was completely under the upper deck (so fans could not throw food items down into the section); plus two ushers were assigned to specifically watch over the area. Only soft drinks and beverages were permitted in the section; no food was allowed.

The Rangers did not publicize the event in any way. Cathy, however, was able to round up about 10-15 families, all with food-allergic children. In all, there were about 50 of us in the section, including myself. The event was a huge success; nobody had an allergic reaction, and for many of the children there, it was their first ever baseball game. They loved it.

I firmly believe that this event with the Rangers set the groundwork for what is commonplace today, some eleven years later. There are so many baseball teams (professional and minor league) that offer special accommodations for the food allergy community that I cannot keep track of them all. Generally, teams will set aside a game or two during the season, and will provide accommodations such as removing certain allergens from concession stands or reserving a private indoor box suite, So I encourage you to check with the teams in your area and enjoy a food allergy-friendly baseball game this summer! Below is a list of some games that I am aware of (be sure to verify special accommodations are available when purchasing tickets).

Pro teams:

- Chicago White Sox: April 17
- Kansas City Royals: May 16, June 26, July 19, Aug 15, Sept 3
- Milwaukee Brewers: May 7, July 26, Sept 14
- Minnesota Twins: May 27, May 30, June 25, July 1, July 19, July 30, Aug 12, Aug 28, Sept 9, Sept 16
- Seattle Mariners: April 22, May 25, July 26, Aug 15
- Washington Nationals: May 19, July 22, Aug 18, Sept 9

Minor league:

- Bowie (MD) Baysox: June 3
- Birmingham (AL) Barons: June 21
- Fort Wayne (IN) Tincaps: July 25
- Kane County (IL) Cougars: July 26
- Louisville (KY) Bats: May 7
- Pawtucket (RI) Red Sox: May 24, Aug 3
- Portland (ME) Sea Dogs: May 20
- Wisconsin Timber Rattlers: June 25
- Omaha (NE) Stormchasers: Aug 1
- Madison (WI) Mallards: June 17
- West Michigan Whitecaps: May 9 & 10
- Reading (PA) Phillies: Aug 23

Christopher Weiss, Ph.D., is FAAN’s Vice President of Advocacy and Government Relations. He has been influential in passing state and federal laws addressing issues such as epinephrine availability from emergency responders; students carrying epinephrine at school; statewide food allergy management guidelines for schools; and education of restaurant personnel on food allergy issues. He also helped pass The Food Allergen Labeling and Consumer Protection Act in 2004, and drafted the initial version of federal legislation calling for the creation of national food allergy management guidelines for schools. Chris has contributed to published research articles; has been actively involved in developing and analyzing surveys; and represents FAAN at professional and educational conferences held all over the U.S.

Playing It Safe

Fri, 16 Mar 2012 09:00:00 EDT

My twins have food allergies. Their preschool days were spent with other food-allergic children in a teacher-guided playgroup, so play dates with classmates were relatively easy. We spoke the same language as the other parents. In kindergarten, however, the twins transitioned to a traditional school. This would mean an advent of play dates with, gasp, parents of children without food allergy. When the play dates are at our house, we have a few house “favors” that we ask of everyone. They include taking off shoes, washing hands, and not bringing any of their own food into our home. But how long could I keep the play dates solely at our house? Well, not for long.

A few months into school, one of the mothers called and asked if the twins could come over to play. She wanted to know how she could make her house as safe as possible for them. The most important part of this conversation was the fact that she was completely honest with me about her fears and I was equally as honest with her about our needs. I asked her to wipe down any surfaces and vacuum anywhere the children would be playing to avoid contact with any leftover food that may be lurking. I suggested that we come by after lunch and offered to bring a safe snack for everyone, for which she seemed thankful and relieved.

I stayed at my friend’s house while they played, but if I had not been staying, there would’ve been other topics to discuss. You must take your time in reviewing a detailed Food Allergy Action Plan with the host parents. Leave the parents a copy of this plan along with your child’s medications. It will be reassuring for them to have a single paper to refer to for allergens, symptoms, treatment, and emergency phone numbers. Once the parents know what symptoms to look for and how to treat the symptoms, it is critical to teach the parents how to use the injectable epinephrine. Practicing with a trainer pen will help to build the parent’s confidence. You must also be crystal clear about what your child is allowed to eat, if anything. If your child will be eating food prepared at your host’s home, review how to read labels and how to avoid cross-contact in the kitchen during food preparation. Prior to eating either food brought from home or food prepared at the host home, it is important to clean the eating surface, chairs, and hands before eating, and to discourage sharing of food.

Bringing your children to play at another child’s house is an important life experience for them. It is exciting for them to see how their friends live and to build friendships outside of school. We can make play dates safe. We need to teach our non-allergic friends in a way that does not intimidate them or incite fear, but instead enables them to create a safe play space for our children and empowers them to properly treat an allergic reaction, if one were to occur. So, put on your teaching hat, work as a team with your host to create a safe playing environment, stuff more safe snacks in your purse than you think the kids could possibly eat, and go ahead and let them play!

Sarah M. Boudreau-Romano, M.D., F.A.A.P., is a board-certified pediatrician who completed a fellowship in Allergy/Immunology at Children’s Memorial Hospital in Chicago, IL. She is also the mother of four children, three of whom have life-threatening food allergies. She started a blog, www.theallergistmom.com as a way of reaching the food-allergic community as both a physician educator and a mother. She and her husband were 2011 Food Allergy Initiative Gala Honorees and have played an active role trying to get important legislation passed to allow unassigned injectable epinephrine to be used in schools.

Getting Excited to Walk to Save a Life

Thu, 01 Mar 2012 11:30:00 EST

In January, Brian Traynor joined the Food Allergy & Anaphylaxis Network (FAAN™) as the Director of Walks. As we gear up for the first FAAN Walk for Food Allergy of 2012, I sat down with Brian to learn more about his background and his plans for this year’s FAAN Walks.

Q: Tell us about your previous fundraising event experience, and how those events are similar to the FAAN Walk for Food Allergy?

A: I worked for four years at the Pediatric Brain Tumor Foundation as their executive director and I also directed their national motorcycle rides. They ran 40 events per year. The concept of the local chair as the backbone of the event process was used there as well. It was a program powered by volunteers like the program here at FAAN.

I am very impressed at how very well-developed the systems and procedures at FAAN have shown themselves to be. I am also very impressed with the amount of productivity that is accomplished by the Walk chairs and volunteers around the country.

Nothing is impossible for the volunteers at FAAN.

Q: How many Walks will be held this year? And what locations are new?

A: We are having 45 walks this year with new events in:

Tucson, AZ
Orlando, FL
Rogers, AR
Lincoln, NE
Cincinnati, OH
Morgantown, WV

Q: What are you and your team the most excited about for this year’s FAAN Walk for Food Allergy events?

A: We are really excited about coming off the great year FAAN had in 2011 and building on that success. We already have a lot of focus on attaining sponsorships by the Walk chairs in the field. The national sponsorship team is already well ahead of where it was this time last year. The Walk chairs have already produced a bunch of leads for themselves to attain local sponsorships. This pre-event activity will pay off in the long run.

My team has also shared what excites and motivates them:

“I am excited to welcome our new and returning sponsors for the Walk. The number of sponsors supporting the Walk this year is a reflection of our building reputation for the Walk for Food Allergy. I am also excited to be involved in new cities and communities.” Veronica Braun, West Coast Regional Manager
“Although I do not have any food allergies myself, I do have several family members and friends who do. I am excited for the chance to help bring awareness to a subject that so many have been sorely undereducated on and which affects the daily lives of millions.” Heather Busicchia, Walk Administrator
“I am excited about helping spread awareness and education about the severity of food allergies while providing a network for families in the community. It is tough going through this alone, and Walks are a great way to get everyone together to realize there is support and friends in each community willing to walk by your side.” Laura Cannon, Southeast Regional Manager
“I continue to be inspired by our outstanding volunteer leadership. Their tireless energy, willingness to take on responsibilities outside of their comfort zone, and dedication to making the Walk program a success never ceases to amaze me. I’m confident this will be another banner season of increased awareness and significant accomplishments on behalf of everyone who is affected by potentially life-threatening food allergies.” Jackie Dominguez, Midwest Regional Manager
“As a mom of a child with food allergies, it’s nice to go out to the different Walk sites and see all the support for those suffering from life-threatening food allergies. It's great to see all the kids smiling because on Walk day, they are safe and they are making a difference with others just like them.” Julie Forrest, Northeast Regional Manager

Q: What tips, advice, or suggestions to you have to walkers to get their friends and family to support them by walking or donating?

A: I would say they need to make everyone aware of our cause and the work they are doing for FAAN and the Walk for Food Allergy. I think if they go out and ask for help and use our printed materials they will be successful. Nothing replaces making calls, knocking on doors, and talking to business people to garner support. The legwork it takes to be successful has proven itself to be the formula for success.

BYOFA - Bring Your Own Food Allergy - to Parties!

Thu, 09 Feb 2012 10:15:00 EST

Isn’t it amazing how many parties and celebrations involve food? I never realized how much food is part of the American social culture until I had a child with severe food allergies. When my son was preschool age, he attended friends’ birthday parties with me or my husband by his side carrying his EpiPen Jr.^®, Benadryl^®, and safe snack. As he aged, I would call the parents of the birthday child to see what food was being served and to ask if they would like to learn how to operate an EpiPen^®. Not once did a parent say no, and thankfully parents who had extended the party invitation were well aware to not serve food with my son's allergens. I would drop my son off, and give the chaperone parent instructions. My son would wear his fanny pack with his EpiPens^®. By elementary school age, I'd stay in the driveway or the parking lot of the party to give him some room to enjoy his friends. Then I got brave enough to drop him off and leave after the education session!

Now, as a high school student, he goes to parties of friends — many of whom he has trained how to recognize allergic symptoms and how to operate the EpiPen^®. No longer is he afraid what food might be served. He has always felt comfortable taking his own food to parties rather than hoping that something is safe at the event. Or he will just have a soda and enjoy everyone's company.

School parties were frequent in preschool and elementary school. One year when my son was in preschool, a parent was asked by the teacher to please bring in safe candies, upon which she commented, “You mean he’s still allergic?” Yes! Every day of the year, he’s still allergic!

Many children at our son’s elementary school brought in candy along with Valentine’s Day cards. Yearly, we reminded our son's teacher to watch for unsafe candy coming into the classroom and to please send it back home with the student. One year his teacher lined up all of the children’s Valentine's boxes in the hallway. That ensured no unsafe candy was brought into the classroom.

Families who don't deal with severe food allergies may never understand our focus on safe foods at parties. Continued education allows my son to participate and to help others gain awareness while enjoying his company.

Tips for Dining Out with Food Allergies

Wed, 18 Jan 2012 09:25:00 EST

It’s 7:00 p.m. on a Saturday night south of Boston. I take my food-allergic sons to our favorite allergy-friendly restaurant, but the wait is too long. Two hours, many other restaurant stops, and a lot of groaning later, we find a basic pizza joint and begin our meal.

Typical weeknight in midtown Manhattan. Our family goes out for dinner with no specific restaurant in mind. How hard can it be with all the choices in NYC? We end up stopping in countless restaurants before finding a suitable, accommodating option an hour later.

Summer weekend in Lake Placid, NY. We visit multiple mom-and-pop restaurants that say they can’t accommodate our kids’ food allergies. At others, the staff clearly doesn't understand what we’re trying to communicate. An unfortunate “hot dog night” is the result.

My family has faced many frustrations dining out with multiple food allergies for more than 10 years. The challenges were tougher early on, when we were “food allergy novices”, but we still encounter difficulties today. It’s not easy gaining the necessary comfort level that a restaurant is going to serve our food-allergic children a safe meal.

But it is possible.

More restaurants are starting to “get” the importance of accommodating guests with food allergies. Whether they're motivated by profits or a desire to “do the right thing” is irrelevant. Either way, our dining options are expanding.

Yet the most important player in providing a safe and comfortable experience is still YOU.

Here are some tips to consider when you're planning to dine out:

Conduct research in advance. Rather than wandering aimlessly around New York City as I did, go online before you go out. There’s a wealth of food allergy information on restaurant websites and other resources, such as AllergyEats (www.allergyeats.com).
Do not leave home without your epinephrine! If you only remember one thing, let this be it. Don’t let a mistake turn tragic by not carrying this livesaving medication.
Dine during off-peak hours. Going out at 7:00 p.m. on a Saturday night was a rookie mistake on my part. Restaurants are very busy on weekend nights, increasing the chances of accidental errors that could have severe consequences for food-allergic diners.
Upon arrival, inform the staff about your food allergies. If you’re not confident in their knowledge and understanding, speak to the manager and/or chef. Ask detailed questions about the menu, ingredients, and protocols, and how they protect against cross-contact. Most importantly, if after speaking to the manager or chef you’re still not entirely comfortable, leave and find another restaurant.
When your meal arrives, politely ask the server again if they’re sure the meal is free of your allergens. This is yet another opportunity to communicate with the restaurant staff to confirm that you have received the correct, allergen-free meal.
Visually inspect your meal. I’ve heard countless stories about allergens being clearly visible in a supposedly allergen-free dish.
After a safe and happy dining experience, thank the staff, leave a generous tip, recommend the restaurant to others, and visit again.

Dining out with food allergies can seem daunting, but let me assure you that it’s possible to have a safe and comfortable experience. It takes a little effort, but the results are well worth it.

Cr�me de Menthe Bar Cookies

Fri, 23 Dec 2011 08:45:00 EST

Baking … it’s one of my favorite activities, much to the detriment of my waistline. One of the fun aspects of being a part of the editorial team here at FAAN is testing recipes for our member newsletter, Food Allergy News. I had never done much baking without milk or eggs before I joined the staff in 2008, but I quickly learned that you can get delicious results without ingredients that you would have thought were key to baking.

My son Evan, who is allergic to peanuts, and my mom, who doesn’t have food allergies, are always willing to be my number one taste testers. They’re pretty honest, too. I’ve chucked more than one batch of cookies into the trash after getting a thumbs-down from Evan or Mom.

Last year, I tested these sublime Crème de Menthe Bar Cookies for the December 2010-January 2011 newsletter. They were not only a big hit at home, but my coworkers devoured these pretty quickly, too. These are free of milk, egg, peanuts, and tree nuts.

Crème de Menthe Bar Cookies

Bottom Layer:

1/2 cup confectioners sugar
1/2 cup unsweetened cocoa powder
2 cups graham cracker crumbs
1/2 cup milk-free margarine, melted and cooled
1 tsp. vanilla extract

Middle Layer:

1/3 cup crème de menthe
1/2 cup milk-free margarine, melted and cooled
3 cups confectioners sugar

Top Layer:

1 1/2 cups milk-free chocolate chips
1/4 cup milk-free margarine

To assemble the bottom layer, in a large bowl, whisk together confectioners sugar, cocoa powder, and graham cracker crumbs. Add margarine and vanilla extract, stir until well combined. Press mixture onto bottom of 13x9-inch pan; set aside.

To assemble the middle layer, in medium bowl, with an electric mixer on medium speed, beat crème de menthe, margarine, and confectioners sugar until well blended. Spread mixture evenly over crumb crust. Refrigerate 1 hour.

Prepare the top layer by combining chocolate chips and margarine in microwave-safe bowl. Heat in microwave about 1 minute and 30 seconds, stirring after each 30-second interval, until chocolate chips melt. Pour on the top of chilled middle layer. Refrigerate 10 minutes, then score into squares; return to refrigerator for 1 hour.

Gluten-Free Hemp Seed Wedding Cookies

Thu, 22 Dec 2011 08:45:00 EST

Just in time for Christmas! And, surprise, surprise -- they’re good for you too! One of my greatest challenges of living with food restrictions is getting proper nutrition into my boys. So I am always looking for ways to sneak nutrient-dense ingredients into my allergy-free recipes.

Hemp seeds (also called “Hemp Hearts”) are a fantastically nutritious source of protein and Omega 3 and Omega 6 essential fatty acids, which are often hard to get enough of when you can’t eat nuts or fish. These little seeds are not only nutritional powerhouses, they are also seriously tasty, and great in baked goods in place of tree nuts and peanuts. Contrary to popular belief, they are mild and “nutty”. They are great in cookies, tossed in a salad, or sprinkled over your oatmeal. In fact, I’m beginning to think their possibilities are endless.

These cookies are not only fabulous for holiday parties, they’re good enough for any wedding, allergen-free or not. And according to my father, they also taste very much like the legendary (in our family – so I guess it’s a limited legend!) buttery, melt-in-your-mouth shortbread almond cookies made by his grandmother Dora around the winter holidays. I hope you enjoy this modern spin on an old-fashioned classic as much as we do in our food-allergic family.

Gluten-Free Hemp Seed Wedding Cookies

(Gluten-Free, Nut-Free, Vegan, Allergy-Friendly)
Makes about 40 1 1/2 -inch cookies

These little gems are normally made with walnuts, pistachios, pecans, or almonds. This tree nut-free version is made with hemp seeds, and is equally delicious and highly nutritious. A perfect little sweet, full of “Hemp Heart,” to share with lots of love!

Ingredients:

1/2 cup confectioner’s sugar
1 cup milk-free, soy-free vegetable shortening
2 teaspoons vanilla extract
2 cups gluten-free flour (I use Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix)
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup shelled hemp seeds (I use Manitoba Harvest hemp seeds)
Confectioner’s sugar, for rolling

In a large bowl, combine 1/2 cup confectioner’s sugar, shortening and vanilla extract. Blend well.
In a separate bowl, measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix, xanthan gum and salt. Stir flour mixture and hemp seeds into sugar mixture, stirring until dough holds together. Cover the bowl and chill about 1 hour.
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Remove the dough from refrigerator. Shape dough into 1-inch balls, pressing together like you would with Play Dough.
Place balls 1 inch apart on cookie sheets. Bake cookies on center rack in oven for 18-20 minutes until set but not brown.
Cool for 10 minutes on cookie sheets. Gently remove cookies with a thin spatula (be careful, cookies are delicate) and roll them in confectioner’s sugar. Cool completely and re-roll in confectioner’s sugar.

TIP: If cookies aren’t eaten within a day, store them in the freezer. Layer them in single layers between parchment paper. Enjoy them at room temperature.

(Please note that all my recipes are completely free of all top allergens (wheat, milk, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.