I have found over the years that most recipes are easily adaptable to being allergy friendly so long as you don’t expect it to be exactly the same. For example there are some Vegan cheeses that are free of milk and casein that aren’t terrible but they are never going to exactly duplicate a soft Cotswold or have the exact flavor of cheddar.
The lack of wheat, eggs and milk makes baking difficult and the variety of dessert is unfortunately limited in the kid’s diets but we get around it. When I was pregnant with my daughter I used to love eating cinnamon toast. A slice of bread, a generous amount of butter, sugar and cinnamon broiled for a few minutes and you are left with a seriously yummy treat. I have tried this in a wheat, eggs and milk free way and its actually delicious!
1 slice of rice bread of choice (these slices are usually hard but soften up nicely when warmed/toasted)
1 tablespoon of sugar
Nucoa (or other dairy free margarine)
cinnamon to taste
Generously “butter” your bread. I put on an unhealthy slab of it so it gets good a buttery but I will lightly butter it for the kids! Then sprinkle the sugar on top and add cinnamon to taste. Put it in the over and broil for approximately 3 minutes or until the sugar caramelizes.
You really can’t make a bad batch of this so long as you don’t burn it! Sometimes I add less margarine and more sugar. Sometimes no cinnamon. I often top this with whatever Jam I have in the fridge with sliced bananas. This has become a new favorite in our house for breakfast with a mountain of fruit on top of it. Its easier for me to make than a batch of pancakes from scratch!