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What to Do If Your Child has Peanut Allergies

About 0.4-0.5% of American children have a tree nut allergy which is the most common cause of anaphylaxis--a deadly allergic reaction.

Although nut allergy is life-threatening, not all reactions can be. And not many people understand that.

Nevertheless, dealing with allergies can be traumatic and tough because some people are allergic to a number of different types of nuts, and there are some who are allergic to just one. Isn’t life fair like that?

Looking for answers and resources online can add stress to the situation so we’ve rounded up

the easiest ways to avoid life-threatening allergic reactions.

We’ve also looked for the simplest recipes you can try at home so you wouldn’t have to worry about what to make on your next meal.

We've got you covered!

3 Things You Can DO to Prevent Nut Allergies at Home & School

Unfortunately, tree nut allergy is life-long however, about 9% of kids outgrow their nut allergy. Avoiding peanuts completely may be the most recommended treatment for people with a nut allergy but this can be very difficult in everyday life.

Nuts and seeds are an important source of protein, especially for vegetarian or vegan people or people who prefer a special diet for religious reasons.

Therefore, a change in diet should be consulted with a qualified nutritionist and not be carried out without a medical diagnosis.

Here are 3 ways you can do to prevent nut allergies:

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1. Educate children and everyone around him of his nut allergies.

Children should be informed that they are allergic to peanuts. Show them what peanuts look like and how they are packaged.

Let them know the consequences if they try to eat it. Peanut allergy should always be an issue in everyday life so they won’t forget.

Train your child to remember to do these things to avoid any allergic reactions:

Wash hands before every meal
Only consume food they have brought with them
Only use their own dishes, cutlery and water bottle
Stay away from peanuts and report to an adult if nuts are eaten nearby
Notify an adult at the slightest discomfort
Never leave without their emergency kit

Inform your child’s school and teachers of his/her peanut allergy. Make clear guidelines on the course of action in case of an emergency.

2. Read your labels

Nuts and peanuts are actually almost everywhere. Make reading ingredients lists a habit to avoid nuts getting into your system.

These products may contain peanuts or traces of it:

peanut protein, peanut butter, peanut cream and peanut oil
vegetable protein, fat and lecithin
pre-fried foods like french fries, hash browns, tater tots, chicken nuggets.
chocolate, pastries, muesli and dried fruit often have nut traces. But possible contamination is often stated by manufacturers.
baked products like cakes, pastries, tarts, cupcakes.
Asian, African and Mexican cuisines.
cold-pressed oils from plants like sunflower oil can be contaminated with peanut components, since small oil mills are often used for different oils.

Non-food products can also contain nut / peanut proteins or nut / peanut oils:

bath oils or creams
wipes
shampoo
bleach
cosmetics
medications like vitamin tablets and capsules, suppositories, anesthetics and ointments

If you’ve been trying to manage your or your child’s food allergies for a long time or you’ve been newly diagnosed, here are some top organizations and agencies to help and support you:

3. Cook your own meals

As a nut allergy sufferer, you don’t have to avoid all nuts, only those you are allergic to.

However, this is difficult to do when you are going to eat out or buy ready meals from stores.

Since nut allergy triggers don’t get destroyed when cooking or baking, it’s better to prepare your own meals or avoid eating out as much as possible.

Even the smallest traces of nuts are enough to be life-threatening. Pay attention to your cooking or baking utensils and work in a clean area.

Quick & Easy Nut Free Recipes You Can Try

We know it’s hard to go through that list and not feel frustrated.

But don’t worry, this doesn’t mean you can’t enjoy the other nuts that are “safe”!

Nutmeg, coconuts, chestnuts and beech nuts are usually well tolerated, provided there are no cross allergic reactions.

Sunflower seeds, linseed, pine nuts and pumpkin seeds or poppy seeds are also not dangerous allergens.

Here’s a quick one-day meal plan you can try with your kids!

Breakfast: Nut-free Breakfast Granola
INGREDIENTS:

500 g 4-grain flakes

100 g pumpkin seeds, roughly chopped

150 g flaxseed, crushed

100 g chia seeds, crushed

100 g sunflower seeds (lightly crushed)

75 g hemp seeds

75 g maple syrup

70 g coconut fat, melted

DIRECTIONS:
1. Preheat the oven to 175 C/347 F.
2. Combine all ground and chopped ingredients.
3. Pour melted coconut fat and maple syrup over the combined ingredients and mix well. Optional: a dash of vanilla salt and cinnamon
4. Spread the mixtures in your baking trays. Bake for 10 minutes until granola turns golden.
5. Turn over and bake for another 3-5 minutes until golden yellow not brown.
6. Let it cool.
7. Top with berries or fruits in season.
8. Store leftovers in airtight containers.
Lunch: Veggie Noodles with Sunflower Butter Dressing
INGREDIENTS:

For the veggie noodles:

2 Cups Cooked Veggie Noodles (we used butternut squash, zucchini and onions)

For the sunflower butter dressing:

1 cup sunflower seed butter

1 cup coconut milk

1 tbs GF soy sauce or coconut aminos

2 cloves garlic

1/4 tsp salt

1 tsp crushed red pepper

1 tsp rice vinegar

DIRECTIONS:
1. First make the sauce. In a food processor add sunflower seed butter and coconut milk.
2. Add crushed red pepper flakes.
3. Add garlic and soy sauce.
4. Add vinegar and salt to taste.
5. Pulse until smooth.
6. Using a julienne peeler or spiraliser, cut the butternut squash, zucchini and onions. Place in a plate or a bowl.
7. Pour over the sauce and mix well. Add desired amount of dressing to your noodles – we used 2 large tablespoons.
8. Serve and enjoy!
Dinner: Chickpea Avocado Pasta
INGREDIENTS:

8 oz chickpea pasta

2 very ripe avocados

2 cloves of garlic, finely minced

2 tbsp. extra virgin olive oil

1 tbsp. lemon juice

cayenne pepper

sea salt

black pepper

DIRECTIONS:
1. Cook pasta according to the package.
2. In a bowl, mash avocados, garlic, olive oil, lemon juice, a pinch of cayenne pepper, sea salt & freshly cracked black pepper.
3. Mix together until smooth & creamy.
4. Top the cooked pasta with the avocado sauce and serve.
Dessert: Nut-free Raw Lemon Raspberry Cake (Vegan, Gluten-free, Oil-free)
INGREDIENTS:

For the crust:
1/2 cup buckwheat groats, soaked in water for 4 hours, then drained
3/4 cup dates, pitted and diced
1/2 cup desiccated coconut

For the lemon layer:
3/4 cup sunflower seeds, soaked in water for 4 hours, then drained
3/4 cup dates, pitted and diced
1 1/8 cup water or coconut milk if it doesn’t need to be 100% raw
1/2 cup desiccated coconut
1/3 cup lemon juice & zest
1 teaspoon turmeric
1-2 pinches salt

For the raspberry layer:
2 cups raspberries
1/2 cup water or coconut milk if it doesn’t need to be 100% raw
1/2 cup sunflower seeds, soaked in water for 4 hours, then drained
1/2 cup dates, pitted and diced
1/4 cup desiccated coconut
1 pinch salt

For garnish:
dehydrated raspberries and desiccated coconut

DIRECTIONS:
1. Crust: pulse the buckwheat groats until fine. Pour into a medium sized bowl.
2. Pulse the dates until fine and combine with the desiccated coconut. Mix well.
3. Line the cake tin with baking paper. Pour the dough and press it evenly. Place in the freezer while preparing the lemon filling.
4. Lemon filling: blend all ingredients to a fine cream. Use a high-speed blender for best results.
5. Take the cake tin out of the freezer and pour the lemon filling it. Spread evenly and put the cake tin back into the freezer while preparing the raspberry layer.
6. Raspberry layer: mix all ingredients to a fine cream. Take the cake tin out of the freezer and pour the raspberry layer on top. Spread evenly.
7. Sprinkle with garnish if desired. Put back in the freezer until firm.
8. Defrost a little before cutting the cake.
9. Enjoy!
Snack: Cardamom Cookies with Tahini
INGREDIENTS:

150 g gluten-free oatmeal or buckwheat flakes
150 g tahini
250 g soft, pitted dates
pinch of salt
pinch of vanilla
pinch of cardamom
Optional: a pinch of cinnamon
Sesame seeds to garnish

DIRECTIONS:
1. Preheat the oven to 180 C / 356 F, top and bottom heat.
2. Crush all ingredients in a food processor until a thick dough is formed.
3. On baking paper, form approximately 12 cookies with a thickness of 0.5 cm and press flat with a fork.
4. Bake for about 10 minutes until light golden brown.
5. Garnish with sesame seeds.
6. Let it cool down and enjoy with a glass of your favorite plant milk!

>>> For more recipes like these, check out our Recipes page.

Get Started with the Nut free Diet Today!

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Because we understand how meal prepping and cooking with nut allergies are problematic at times, we'd like to simplify things for you, we want you to:

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