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).
Cut open two teabags, add to the hot water to make tea.
Mix dry ingredients in a bowl.
Add oil, vanilla (optional); mix.
Add tea (including tea leaves); mix to thick pancake-batter texture.
Drop large round spoonfuls onto baking sheet, spaced apart.
Works best with either nonstick tin foil or a lightly-greased pan or the cookies will probably stick.
Bake at 275 – 300 °F for 15 minutes or until cookies start to brown around the edges.
These end up more like sort of round flat cakes, soft instead of crunchy.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
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.