The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Mix together pureed sweet potato (see below), rice milk, vanilla, and cinnamon in large flat dish. I usually keep pureed sweet potato or squash in the freezer.
Heat griddle or pan to 350 °F. Lightly coat with oil. Dip bread slices into mixture and put in pan,cook until golden brown, and then flip to other side. Serve with fresh fruit and pure maple syrup.
To puree sweet potato cook in microwave for 6-9 minutes. Then beat until smooth. May need to add 2 tablespoons of water for consistency. Or buy in the freezer section.
This recipe has not been tried with wheat/gluten free bread.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.