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Allergy Friendly Mini Pepper Bites

allergy friendly mini pepper bites with dipping sauce

Dairy, Gluten And Egg Free Mini Pepper Bites are delicious and allergy friendly appetizer with chicken and vegan cheese. They take a little bit of time to make but are worth the effort.

Allergen Free


  • 🥛 Dairy Free: this recipe uses vegan cheese in the filling
  • 🌾 Gluten Free: the flour and the bread crumbs used are gluten free.
  • 🥚 Egg Free: to coat the peppers with the crumbs first you need to dip them in some sort of liquid usually egg but here I use dairy free milk

Which kind of cheese to use

I used dairy free mozzarella cheese slices but I think shredded cheese would be much easier to mix and fill in with. You can also use any other flavor you like for example cheddar.

How to coat the peppers

To get the crumbs to stick to the peppers you need to coat them twice. First you dip them in milk then breadcrumbs then milk again them the crumbs. This is an important step to cover the pepper entirely and to prevent the coating from falling off while frying.

How to serve the allergy friendly mini pepper bites

Serve with your favorite dip as an appetizer or snack. The Homemade BBQ sauce I posted earlier on the blog, can be a good dipping sauce.

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  • 1 hr 40 mins
  • Serves 6
  • Medium

RECIPE CONTAINS:

label alert for soy ingredients
Substitutions

Ingredients

Adjust Servings:
Peppers
20 different colored mini peppers
2 cups water
2 tablespoons lemon juice
Filling
dairy free mozzerella cheese slices/shreds, as required
1/2 lb chicken
1 teaspoon salt
1 teaspoon black pepper powder
1 teaspoon paprika
1 tablespoon soy sauce (see cook's notes)
1 tablespoon hot sauce/peri peri sauce
2 cloves garlic, crushed
Coating
1 cup gluten free all purpose flour
1 cup gluten free bread crumbs
dairy free milk, as required
oil, for frying

Nutritional information

3g
Protein
32g
Carbs
7g
Fat
5g
Sugars
3g
Sat. Fat
194k
Calories

Steps

1
Done
30 mins
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Wash hands with soap and water for 20 seconds. Boil the chicken with all the spices under filling for 20 minutes or until chicken is cooked through. Cool it down, then shred.
2
Done
15 mins
  • slit the mini pepper
  • peppers soaked in water and lemon juice
While the chicken is boiling, wash the peppers, then slit the peppers in half and scrape the seeds. Then dip it in 2 cups water mixed with lemon juice for 15 minutes, then drain.
3
Done
10 mins
  • dairy free cheese and chicken stuffed into pepper
  • stuffed mini peppers
Take a pepper fill with the shredded chicken and a slice of cheese, cut the cheese to fit the size of the pepper. Repeat with all the peppers.
4
Done
10 mins
  • mini pepper dredging gluten free flour
  • stuffed mini pepper dipped in dairy free milk
  • peppers coating with gluten free bread crumbs
Now dip the pepper in dairy free milk then dredge in gluten free all purpose flour, then dip again in the milk then dredge in gluten free bread crumbs. Repeat this step twice for each pepper to ensure the coating sticks.
5
Done
30 mins
  • fried mini pepper bites
  • allergy friendly stuffed mini pepper bites
Once all the peppers are coated with bread crumbs, put them in the refrigerator for 15 minutes. Then fry until golden, serve hot.
7
Done
20 sec
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Wash hands with soap and water for 20 seconds.

Cook Notes

  • Use jalapenos instead of mini peppers for spicy bites
  • For a vegan version just use the dairy free cheese as filling
  • Soy Substitution: simply leave it out



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Spicy Cheesy Dairy Free Potato Wedges

Spicy Cheesy Dairy Free Potato Wedges

I love quick and easy homemade potato wedges and even more so if they are Spicy Cheesy Dairy Free Potato Wedges. They are versatile in terms of seasonings you can use to make them. I have posted my simple potato wedges recipe before. This time I made the wedges a little different. I added dairy free cheese to them so yum.

What kind of potatoes to use

The best potatoes to use for wedges are the Russet potatoes. You can use any other kind but will take longer to cook and may not turn crispy enough.

How to cut the potatoes


  • 🥔 Cut the potato in half lengthwise.
  • 🥔 Then cut each half further in to half lengthwise again.
  • 🥔 If the potato is still thick cut it further

Seasoning the potatoes

Make sure to grease the potatoes first with olive oil. This enables the seasoning and cheese to stick to the potatoes.

Baking the potatoes


  • 🥔 Bake in a single layer.
  • 🥔 Turn half way through to make them golden on both sides.
  • 🥔 Bake for one hour at least to fully cook the potatoes.
  • 🥔 If you have roast setting on the oven use that to cook the potatoes. This will make wedges even crispier.

Serving Suggestions

Serve these wedges as a side to any of your favorite main dishes or with any of the allergy friendly chicken or meat recipes from the blog.

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  • 1 hr 10 mins
  • Serves 4
  • Easy

Ingredients

Adjust Servings:
6 medium to large russet potatoes
splash olive oil
salt & pepper, to taste
1/2 teaspoon crushed red chili peppers
1/2 teaspoon herbs of choice
1/2 cup dairy free cheese shreds

Nutritional information

5g
Protein
69g
Carbs
43g
Fat
2g
Sugars
2g
Sat Fat
241k
Calories

Steps

1
Done
5 min
Preparing Produce tap Icon for washing the produce
Scrub potatoes with a clean vegetable brush or gently rub by hand under running water. (see cook's notes)
2
Done
10 min
  • potato cut in half
  • cutting potatoes
  • potatoes cut into wedges
Cut the potato in half. Now take one half and cut it into another half. You should end up with 8 long wedges from each potato.
3
Done
5 min
wedges with seasoning and dairy free cheese
Spread parchment paper on a baking tray. Place the potatoes on the tray. Pour oil and sprinkle the salt, pepper, dairy free cheese and herbs. Mix with hand so that all the wedges are covered. Spread in a single layer (see cook's notes)
4
Done
60 min
baked potato wedges with dairy free cheese
Place in the oven and bake (see cook's notes), for one hour or until golden and the potatoes are done.

Cook Notes

  • Use any individual herb or a herb blend you like.
  • Make sure you sprinkle oil before the seasoning.
  • Leave out the red chili pepper if it will be too spicy.
  • Bake 15 or a little more minutes to make the wedges crispier.



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Double Chocolate Pancakes - Gluten, Dairy and Egg Free

Allergy Friendly Double Chocolate Pancakes

A perfect day to start the day especially if you are a chocolate lover. Easy to make pancakes with double chocolate, take less then 30 minutes to make. These pancakes are gluten free as well as egg free and dairy free. They are super fluffy and a fun treat for breakfast.

How to make the pancakes

I make chocolate chip pancakes all the time but this time I wanted to make something different as it gets boring if you keep making the same thing. So I decided to make the Double Chocolate Pancakes.

I used cocoa powder and dairy free chocolate chips to flavor the pancakes and give them the brown color. Mix all the ingredients together and cook them to a tablespoon at a time on a medium to low heat until the pancakes are done.

Making the pancakes allergen free

  • 🥞 Gluten Free: Use your favorite gluten free flour
  • 🥞 Dairy Free: Use either dairy free butter or oil, dairy free milk alternative and dairy free chocolate chips.
  • 🥞 Egg Free: Use your favorite egg free substitute.

Serving the pancakes

I served the pancakes topped with maple syrup, dairy free butter and strawberries. You can use your favorite fruit that pairs well with chocolate. Switch up the syrup with chocolate ganche to make tripe chocolate pancakes.

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  • 30 mins
  • Makes 12
  • Easy

Ingredients

Adjust Servings:
Batter
2 1/2 cups gluten free flour
1 1/2 tablespoons baking powder
3 tablespoon sugar
1/2 teaspoon salt
2 cups dairy free milk
2 tablespoons dairy free butter
1 teaspoon vanilla
1/4 cup cocoa powder
2 egg replacer of choice (equivalent to 2 eggs)
1/2 cup dairy free chocolate chips
oil or dairy free butter (for cooking, as required)
Toppings
dairy free butter, as required
maple syrup, as required
strawberries, as required

Nutritional information

3g
Protein
34g
Carbs
8g
Fat
10g
Sugars
3g
Sat Fat
222k
Calories
*per pancake (excludes toppings)

Steps

1
Done
1 min logo for handwashing
spraying oil to grease a non stick pan
Wash hands with soap and water for 20 seconds. Heat non stick pan over medium low heat. Lightly grease the pan with oil or dairy free butter.
2
Done
2 min
mixing ingredients for double chocolate pancake batter
In a large bowl, mix together all the batter ingredients.
3
Done
5 mins
gluten free pancake batter cooking
Pour about 1 or 2 tablespoon of batter onto the pan. Cook until one side is done.
4
Done
5 min
  • fipping dairy free pancakes
  • taking out the dairy free pancakes from the pan
  • allergy friendly double chocolate pancakes with toppings
Gently flip pancake with a spatula and cook until second side is golden brown. Remove from pan, and serve immediately with toppings of choice.
5
Done
20 sec
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Wash hands with soap and water for 20 seconds.

Cook Notes

  • Substitute sugar with honey to sweeten the pancakes.
  • Use oil in the recipe if you cannot find dairy free butter.
  • Substitute strawberries with other favorite fruit.
  • Instead of maple syrup use chocolate ganache/sauce to make it triple chocolate pancakes.



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Six Bean Salad with Gluten Free Pasta

six bean salad with gluten free pasta salad in a bowl

Combine the two different salad recipes with this quick and easy vegetarian 6 Bean Salad with Gluten Free Pasta. It’s a great vegan side dish for easy lunches, potlucks and barbecues.

When, I made this recipe, the whole bowl was gone in a matter of minutes. Even my picky kids who do not care for salads had two servings each.

This recipe calls for gluten free shell pasta, canned 6 beans, cucumbers, tomato, onions, olives and corn combined in a light dressing.

Gluten Free Pasta

I used brown rice shell pasta. Gluten free pasta takes a little longer to cook than wheat pasta, but it can turn mushy if cooked too long like regular pasta would. So you have to keep an eye on it to avoid this.

Pasta salad recipes often call for overnight refrigeration, to allow the flavors time to blend. But with gluten free pasta this step can lead to mushy results. Toss the salad with the dressing right before serving.

Corn Free

I have added corn to this recipe as me and my kids love corn. It adds a sweetness to the salad. But if you cannot eat corn for any reason you can simply leave it out.

Serving Suggestion

Serve with any of the chicken, meat or vegetarian recipes on Limitless Allergies. If you decide to try this recipe, be sure to comment how you like it and if you made any changes to it!

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Learn more about the Plate it Safe initiative and what the icons in the recipe stand for.


  • 25 mins
  • Serves 4
  • Easy

RECIPE CONTAINS:

label alert for corn ingredients
Substitutions

Ingredients

Adjust Servings:
Vegetables and Pasta
1 can (540 ml) 6 bean mix
1 cup sweet corn (see substitution)
1 onion, chopped
2 tomato, chopped
3 tablespoons green onion chopped
1/4 (each) bell peppers, chopped (different colors)
1/2 cucumber, chopped
1 cup green olives, sliced
1 cup gluten free shell pasta
Spices
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon crushed red pepper
1 tablespoon brown sugar
Dressing
1/2 cup olive oil
1/4 cup lemon juice
4 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
1/2 teaspoon mustard powder

Nutritional information

5g
Protein
44g
Carbs
30g
Fat
9g
Sugars
4g
Sat Fat
453k
Calories

Steps

1
Done
5 mins
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all the salad ingredients on cutting board
Wash hands with soap and water for 20 seconds. Drain the water of the canned beans and place the beans in a bowl in which you will make the salad. Wash, dry and roughly chop the vegetables.
2
Done
10 mins
microwaved sweet corn in a bowl
Boil the gluten free pasta as per package instructions. Microwave the corn for 2 minutes, then take out stir to mix, put back into the microwave and cook until done. Take out and set aside.
3
Done
5 mins
  • beans and sweetcorn in a bowl
  • chopped vegetables in a bowl
  • gluten free pasta with vegetables in a bowl
Once done add everything into the bowl in which you have the beans. Now add all the ingredients under spices. Toss to mix together.
4
Done
5 mins
dressing ingredients mixed in a jar
For the dressing, take a small jar and place all the dressing ingredients in it. Close the lid, and give it a shake to blend. Just before serving, pour the dressing over the salad and mix again.
7
Done
20 sec
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Wash hands with soap and water for 20 seconds.

Cook Notes

  • Use your favorite combination of beans instead of the six beans.
  • Substitute any vegetables with the ones you like.



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