So it seems to be a tradition that on one of the children's birthdays, sweets or chocolates are taken into the school.
However, in the class, there is a severe nut allergy, three dairy allergies and several vegetarians.
Most of the sweets tend to have gelatin so are a no-go for the vegetarians. Chocolate is made with milk, and often cannot guarantee no traces of nuts, so the food intolerance people can't have that.
Stuck for ideas, I asked the teacher, who suggested getting sweets for the kids that can have them, and she told me where I can get some vegetarian friendly ones...which is great. However, she has said that I'd also need to provide three boxes of raisins for the kids that can have chocolate/sweets and I feel kind of bad because to me, I want everyone to be included.
As a compromise I'm considering attempting a dairy free version of one of cakes. I have always ensured when baking things for the school that they are nut free, and my bakes are always vegetarian friendly.
However, I have never baked dairy free before, and it's a worry.
Given that the dairy-free people have a problem with raw egg, as long as it's baked through properly, would it still be okay to use eggs?
This is probably a really stupid question, but I'm stressed trying to organise everything.
Life seemed so much easier when I was little. I have a slight lactose intolerance myself. I just used to get given the same food/sweets as everyone else, and if there was too much lactose I generally vomitted and no-one was up in arms about it!
However, in the class, there is a severe nut allergy, three dairy allergies and several vegetarians.
Most of the sweets tend to have gelatin so are a no-go for the vegetarians. Chocolate is made with milk, and often cannot guarantee no traces of nuts, so the food intolerance people can't have that.
Stuck for ideas, I asked the teacher, who suggested getting sweets for the kids that can have them, and she told me where I can get some vegetarian friendly ones...which is great. However, she has said that I'd also need to provide three boxes of raisins for the kids that can have chocolate/sweets and I feel kind of bad because to me, I want everyone to be included.
As a compromise I'm considering attempting a dairy free version of one of cakes. I have always ensured when baking things for the school that they are nut free, and my bakes are always vegetarian friendly.
However, I have never baked dairy free before, and it's a worry.
Given that the dairy-free people have a problem with raw egg, as long as it's baked through properly, would it still be okay to use eggs?
This is probably a really stupid question, but I'm stressed trying to organise everything.
Life seemed so much easier when I was little. I have a slight lactose intolerance myself. I just used to get given the same food/sweets as everyone else, and if there was too much lactose I generally vomitted and no-one was up in arms about it!