SWEET (& safe) DELIGHTS

Don’t let allergies limit your little one’s life this Christmas. The book Allergy Sense has 70 foolproof recipes to inspire. Here are two that capture the spirit of the season!

STRAWBERRY & MAPLE SYRUP PANCAKES TAKES 20 MINUTES TO MAKE AND SERVES 4 INGREDIENTS

• 200g all-purpose gluten-free flour

• 2 eggs

• 600ml coconut milk

• 1T vegetable oil

• 1 cup strawberries

• 4T maple syrup

METHOD

1 Add the flour to a bowl, then gradually whisk in the eggs and milk until smooth. This can also be done in a food processor.

2 Heat a thin layer of oil in a non-stick pan until a drop of water skitters when dropped on the surface. Add 3T of the batter to the pan, swirling to coat the base of the pan.

3 Cook the pancake for 2 minutes, until firm and golden brown underneath, then use a non-stick spatula to flip it over. Cook for 1 minute more.

4 Slide the pancake onto a warm plate. Continue with the rest of the batter, stacking the finished pancakes between sheets of wax paper so they don’t stick together.

5 Use a flower or star-shaped cutter to stamp out shaped pancakes, if desired. Serve with strawberries, and drizzle with maple syrup.

PAVLOVA PUDDING TAKES 1 HOUR 35 MINUTES TO MAKE AND SERVES 4 TO 8 INGREDIENTS

• 375g + 2T castor sugar

• 6 large egg whites

• 2½t cornflour

• ¼t ground black pepper

• 2t white wine vinegar

• ½t rose water

• 300g strawberries, chopped (adding blueberries optional)

• 6 granadillas, halved and pulp strained

• 300ml double cream, or dairy-free

Orley Whip

METHOD

1 Preheat the oven to 180° Celsius.

2 Gradually add the 375g castor sugar to the egg whites, while whisking fast.

3 Fold in the cornflour, ground black pepper, white wine vinegar and rose water.

4 Draw a circle of roughly 20cm onto wet baking paper, place it on a baking tray, and dollop the meringue mixture onto the paper circle. Smooth the sides and top, and place in the oven.

5 Immediately turn down the heat to 150° Celsius, and bake for 1 hour.

6 Add the chopped strawberries to a bowl, then pour over the granadilla juice, add the remaining 2T castor sugar, and mix.

7 Whip the double cream or Orley Whip and smooth on top of the baked meringue base.

8 Spoon over the strawberry mix.

An allergy specialist, a paediatric dietician and an occupational therapist collaborated in developing this practical book of 264 pages to guide you through the science of helping your family thrive even when there are allergies present. Allergy Sense includes over 70 delicious foolproof recipes, using simple and inspiring ingredient combinations with minimal equipment and quick preparation times. By Dr Sarah Karabus, Kath Megaw and Meg Faure. R395, Quivertree Publications.