Host an allergy aware party + free printable!

Image: Red Seal

If your child or any of their friends suffers from food allergies, you will know how hard it is to make safe party food that also taste great. Let’s face it, there’s nothing worse than a bunch of kids turning their nose up at the party food! So why not host an allergy aware party?

We’ve found some great allergy aware party recipes that are easy to prepare, and sure to be a big hit at your next party… and not just with the kids! Make sure you read each one thoroughly to see if any substitutions are required for a particular allergy.

Get our Free Allergy Aware Party Printables

[emaillocker id=8986]Download our Free Allergy Aware Party Printables so you can label your party food plates and help everyone feel safe.[/emaillocker]

Dried zucchini chips 

Allergy Aware Party - Dried Zucchini Chips
Image: Gluten Free Goddess

This plate of delicious gluten-free chips and zesty dipping sauce will be your new party staple. The lime and mint dipping sauce is the perfect accompaniment and best of all it’s dairy-free and ideal for vegans.


  • Organic No-GMO Canola oil or other high-heat cooking oil
  • 1 cup ground hazelnut meal
  • 1 cup sorghum flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon organic garlic powder
  • 4 slender, firm zucchini
  • 1 large organic free-range egg, beaten


  • Heat about an inch and a half of Canola oil in a heavy bottomed skillet, over medium heat
  • Meanwhile, in a shallow soup plate, whisk together the hazelnut meal, sorghum flour, sea salt and garlic powder. Set aside
  • Wash and trim the zucchini. Evenly slice on a slight diagonal to create thick chips. Press and pat the slices with a paper towel and set aside
  • Pour the beaten egg into a shallow bowl. Working in batches, dip each zucchini slice into the beaten egg, and allow excess to drip off. Dredge the coated slice in the gluten-free flour mixture, patting it to coat both sides
  • When the oil is hot, carefully place several zucchini slices into the hot oil and fry until they are golden brown on both sides. Don’t overcrowd the pan- give the chips some space to sizzle and crisp up
  • Use silicone-coated tongs to remove the chips, and place them on paper towels to absorb excess oil
  • Note: Keep a baking sheet lined with parchment paper in a 300ºF oven (especially if you are making several batches), and keep the fried chips warm until serving.

Vegan and dairy-free lime & mint dipping sauce


  • 1/2 cup Vegenaise
  • Juice from half a lime
  • 1 packed tablespoon finely chopped fresh mint leaves
  • Sea salt and ground pepper, to taste


  • Combine the the Vegenaise, lime juice, fresh mint, sea salt and pepper. Taste test. Add more lime or mint, as you prefer.

(Recipes from:

Homemade tomato sauce

Allergy Aware Party - Tomato Sauce
Image: Happy Tummies

This tomato sauce is gluten free, wheat free, dairy free, egg free, nut free, soy free and refined sugar free. Wow! But the most important part is that it tastes great, and you’ll probably have most of the ingredients in your pantry already.


  • 1 tbsp coconut oil
  • 1/2 a brown onion, cut in half so you have 2 quarters
  • 1 clove freshly crushed garlic
  • 700g jar tomato passata
  • 100g raw honey (or to taste)
  • 80g gluten free vinegar
  • 1 tbsp tomato paste
  • 1/2 tsp Himalayan pink salt
  • 4 whole cloves
  • 6 whole peppercorns


  • Place the coconut oil in a frying pan over medium heat. Add the onion and saute for about 5 minutes, add the crushed garlic with a couple of minutes left so it doesn’t burn
  • Toss in all of the other ingredients and bring the mixture to the boil. Reduce the heat to a simmer and cook uncovered for approx 40 minutes until it has reduced and you are happy with the consistency.
  • Pour the entire mixture through a sieve to remove the onion, garlic, whole cloves and peppercorns – do not be tempted to leave these in and puree – I have done this to not waste it and it changes the flavour (even just the onion)
  • Pour into sterilized jars and store in the fridge until ready to use.

(Recipe from

Sticky chicken

Allergy Aware Party - Sticky Chicken
Image: Cookin’ Canuck

These sticky chicken bites are dairy free, egg free, nut free, gluten free and sugar free. Make sure they have cooled down enough so that the kids can eat them straight away. Nothing worse than a roomful of burnt mouths!


  • 1/4 cup Sunflower or Canola oil
  • 1/4 Rice Malt syrup
  • Chicken drumsticks (skin removed)


  • Combine your chosen oil with Rice Malt Syrup
  • Coat your chicken drumsticks (skin removed) in this mixture
  • Place in a greased baking dish (do not overcrowd your chicken)
  • Bake for approx 40 minutes, basting every 10 minutes
  • As the sauce starts to turn golden, coat your chicken in the sauce
  • Once chicken is cooked and golden all over, serve with rice and a vegetable stir fry

(Recipe from

Nut-free bliss balls

Allergy Aware Party - Nut Free Bliss Balls
Image: Ayomo

For a snack that’s gluten free, wheat free, dairy free, egg free, nut free and soy free you can’t go past these tasty little bliss balls. They’re soft enough for little mouths to chew, and so easy to make you can whip them up with one hand behind your back!


  • 100g preservative free desiccated coconut
  • 50g sunflower seeds
  • 8 medjool dates (deseeded)
  • 1 tbsp raw organic cacao powder
  • 1 tsp quality vanilla extract
  • 2 tbsps quality full fat coconut cream
  • Pinch of salt
  • Extra desiccated coconut to roll bliss balls in


  • Place all ingredients into food processor or Thermomix and process until smooth
  • Roll into balls, coat in extra coconut if desired and place in the fridge to set

(Recipe from

Check out our new range of Allergy Labels and help teachers, carers and friends become aware of your child’s allergy.

What’s your top allergy aware party recipe?