Christmas dinner is a minefield for whoever’s cooking it, especially when you have to chuck in Allergy-Friendly Christmas Recipes. Everyone expects the classic dinner – think turkey, roast potatoes, vegetables, Brussels sprouts, all the trimmings. That’s fine if you’ve got a dining room full of people without allergens or dietary requirements.
However, if you’ve got to cook food that’s gluten-free, egg-free, or dairy-free, you’re going to run into problems. Then, there are vegans and vegetarians who prefer a nut roast to turkey – upsetting your nut-allergic relatives.
Don’t panic! We’ve got some delicious allergy-friendly Christmas recipes that promise to keep everyone happy.
Potential Christmas Allergens
Christmas time isn’t just filled with joy – it’s filled with allergens. Unless you want your diners to have a redder, puffier face than Santa himself, it’s best to make a naughty list of everything that could cause trouble. Here’s a quick overview of the allergens to look out for:
- Gluten – Stuffing, bread rolls, mince pies, Christmas cakes, and cookies.
- Dairy – Mashed potatoes, cheesecakes, chocolate truffles, hot chocolates, and butter-based sauces.
- Tree Nuts – Nut-stuffed roasts, fruitcakes, marzipan, and nut-based decorations on desserts.
- Eggs – Yorkshire puddings, custards, eggnog, and some festive baked goods.
- Soy – Processed gravies, chocolates, meat substitutes, and some festive snacks.
- Sesame Seeds – Bread rolls, crackers, pastries, and sprinkled decorations on dishes.
- Peanuts – Peanut brittle, festive chocolates, sauces, and some desserts.
If you’ve ever wondered what might be triggering your allergies, the Allergy Test from TestMyAllergy can give you clear answers. By identifying potential culprits like eggs, dairy, or nuts, you can plan your Christmas meals with confidence and enjoy a safer, stress-free festive season.
Allergy-Friendly Christmas Recipes
Gluten-Free Stuffing
Ingredients
- 2 tbsp sunflower oil, plus extra for greasing
- 1 leek, thinly sliced
- 250g pork mince or gluten-free sausages (skins removed)
- 100g gluten-free breadcrumbs
- 75g dried apricots, chopped
- 25g dried cranberries, chopped
- 75g vacuum-packed chestnuts, crumbled
- Zest of 1 orange
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tbsp fresh sage (or 1 tsp dried)
- 1 tsp sea salt
- Ground black pepper
Method
- Preheat oven to 200°C/180°C Fan/Gas 6. Grease a baking tray.
- Heat oil in a pan, fry the leek for 4 minutes until softened, then cool.
- Combine leek, pork, breadcrumbs, apricots, cranberries, chestnuts, orange zest, herbs, salt, and pepper. Mix well.
- Roll mixture into 12 balls, place on the tray, brush with oil, and bake for 15–20 minutes until cooked and hot.
Gluten-Free Minced Pies
Ingredients
Pastry:
- 300g gluten-free plain flour, plus extra for dusting
- 1½ tsp xanthan gum
- 145g cold butter, cubed
- 3 tbsp caster sugar
- 2 large eggs, beaten
Frangipane:
- 125g caster sugar
- 125g softened butter
- 2 large eggs, beaten
- 125g ground almonds
- 1 tsp almond extract
- 25g gluten-free plain flour
- ½ tsp gluten-free baking powder
To assemble:
- 200–300g mincemeat
- Flaked almonds, for topping
- Icing sugar for dusting
Method
- Make the pastry: Mix flour and xanthan gum. Rub in cold butter until crumbly, then stir in sugar. Add eggs and mix into a dough. Wrap and chill for 1 hour.
- Prepare the oven: Preheat to 200°C/180°C Fan/Gas 6. Grease a 12-hole muffin tin.
- Roll and shape pastry: Roll chilled dough to 3mm thickness. Cut 12 circles with a 9cm cutter and press into the muffin tin. Fill each with 1–2 tsp mincemeat.
- Make frangipane: Cream sugar and butter. Gradually add eggs, then fold in almonds, almond extract, flour, and baking powder.
- Assemble and bake: Spoon frangipane over mincemeat, sprinkle with flaked almonds, and bake for 15–20 minutes until golden.
- Finish: Cool before removing from the tin. Dust with icing sugar.
Dairy-Free Mashed Potatoes
Ingredients
- 1kg (2.2lbs) potatoes, peeled and chopped
- 2–3 tbsp olive oil or dairy-free butter substitute
- 120ml (½ cup) unsweetened plant-based milk (e.g., almond, oat, or soy)
- Salt and pepper to taste
Method
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and return the potatoes to the pot.
- Mash with olive oil or butter substitute, gradually adding plant-based milk until smooth.
- Season with salt and pepper. Serve warm.
Gluten-Free and Nut-Free Christmas Pudding
Ingredients
- 1 tbsp gelatin
- ¼ cup tapioca flour
- 1 cup tigernut flour
- 3 tbsp coconut flour
- ½ tsp ground cinnamon
- ¼ tsp each: ground cloves, ground ginger, and salt
- 2 cups dried fruit (e.g., dates, figs, raisins, cherries, cranberries)
- Zest of 1 orange
- ¼ cup orange juice
- ½ cup coconut milk
- ¼ cup coconut oil
- 1 tsp vanilla extract (or ½ tsp vanilla powder)
Method
- Boil water and prepare a steamer. Line a small bowl with two parchment strips.
- Mix dry ingredients (gelatin, flour, spices, and salt) in a large bowl.
- Blend dried fruit, orange zest, juice, coconut milk, oil, and vanilla until the fruit is in small chunks.
- Combine fruit mixture with dry ingredients and mix well.
- Add batter to the lined bowl, pressing flat and even. Cover with parchment and foil, securing with kitchen twine.
- Steam for 3 hours, checking water levels every 20–30 minutes.
- Cool completely, then invert onto a plate. Garnish and serve.
Egg-Free Yorkshire Puddings
Ingredients
- 250g (2 cups) self-raising flour
- 240g (1 cup) dairy-free yogurt (approx. 1 cup)
- 240ml (1 cup) dairy-free milk (approx. 1 cup)
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp lemon juice
- Sunflower oil (2.5–5ml per cup, approx. ½–1 tsp)
Method
- Mix flour, yoghurt, milk, salt, baking powder, and lemon juice into a smooth batter. Let rest for at least 30 minutes.
- Preheat oven to 180°C/Gas 4 (or slightly higher if roasting potatoes).
- Add 2.5–5ml sunflower oil to each hole in a cupcake tray and heat in the oven for 10 minutes.
- Carefully pour batter to half-fill each cup.
- Bake for 15–20 minutes until risen and golden. Serve warm.
