Click the link below to open this recipe by Audrey!
FARE Tag Team
This recipe is by Jacqueline L!
Free from: top 9 allergens.
"It takes less than 5 minutes to make and is a great breakfast. You can easily customize it with your favorite berries and seed butter."
Serves: 1
Tools:
Blender
Measuring cups and spoons
Cup
Ingredients:
1 cup non-dairy milk (I used oat milk)
½ frozen banana
½ cup frozen berries (My favorite is a mix of raspberries, blueberries, and blackberries)
1 tablespoon seed butter (I like to use sunflower seed butter)
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1 tablespoon ground flax
Instructions:
Put all the ingredients in the blender and blend until smooth.
Pour smoothie into cup
Enjoy!
This recipe is by Shae!
Free from all major allergens except coconut.
Ingredients:
- Favorite vanilla cake mix (I used Hungry Harry’s)
- Whipped topping (I used So Delicious coco whip)
- Approx 5 cups sliced strawberries
- 3 tbs granulated sugar
To make:
- Bake 3 cakes in round cake pans according to the directions on the box
- Let cool completely
- In a separate bowl, combine strawberries and sugar
- Place one cake layer on a plate
- Spread a layer of strawberries
- Spread whipped topping over strawberries
- Place second cake layer on top
- Repeat process of strawberries and whipped topping
- Place last cake layer on top
- Add a dollop of whipped topping and top with leftover strawberries
Shae's Bio:
My name is Shae Averaimo. I live in Milford, Connecticut. I am 14 years old and going into my freshman year of high school. I am allergic to dairy. I love cooking and baking. My favorite subject at school is science. In my free time, I love going to the beach. One fun fact about me is that I got the opportunity to swim with dolphins in Hawaii.