Food Allergy Week: be aware, show you care
Australia has one of the highest rates of food allergies in the developed world and the incidence is increasing at an alarming rate.
- One in 10 babies born in Australia today will develop a potentially life-threatening food allergy.
- Allergy & Anaphylaxis Australia estimates that there are more than 650,000 Australians with diagnosed food allergy – which doesn’t account for the many who are undiagnosed.
- There has been a rapid increase of food allergy over the last 10 – 15 years. Anaphylactic reactions now account for 1 in every 500 hospital admissions for children aged 5-14.3
Allergy & Anaphylaxis Australia (A&AA) is calling on Australians to join together for one week in May (13-19 May) to Be Aware. Show You Care. The Week aims to help raise community understanding of food allergy and much-needed funding.
“Allergic reactions to food can rapidly become life threatening, so education on daily management, prevention of a reaction and emergency treatment is crucial,” says A&AA CEO Maria Said.
“It is essential for Australians to know the signs and symptoms of when a food allergy occurs. Food Allergy Week is about helping keep people with food allergy safe by making Australians allergy aware.”
Show you care.
- Donate or hold a fundraiser to help raise much needed funds for food allergy education and research. Head to www.foodallergyaware.com.au to learn how.
- Educate yourself and others by sharing Food Allergy Week content with friends, family and workplaces through social media channels by using the hashtag #allergyaware
Chocolate Caramel Rice Puff Slice
This scrumptious slice is free of the ten most common allergens**, making it the perfect fundraising dish for Food Allergy Week or a quick and easy go-to snack that everyone will love!
Serves: 12 - 18
Prep Time: 5 minutes + 10 minutes soaking
Cook Time: 2 hours in fridge
- 1 cup Medjool dates, pitted (180 g; approx 10 dates)
- 2 Tbsp boiling water (40 ml)
- 2 Tbsp coconut oil, melted (40 ml)
- 2 Tbsp sunflower butter* (50 g)
- 1/2 Tsp flakey sea salt
- 2 cups Freedom Food Rice Puffs (100 g)
- 50 g 70% dark chocolate*, chopped
- 20 g 70% dark chocolate*, melted
- Line a 20cm square tin with baking paper.
- Place pitted dates and boiling water into the jug of a blender or small food processor and leave for 10 minutes to soak.
- Pulse dates and water until a paste starts to form, then add melted coconut oil, tahini (or alternative butter) and salt to the jug and process until thick and smooth.
- Combine puffed rice and chopped chocolate in a large bowl. Pour over the date caramel and stir until all the ingredients are evenly coated.
- Tip mixture into prepared tin and use an oiled spatula (or a clean hand) to press flat. Drizzle slice with the melted chocolate and refrigerate until firm, 2 hours or overnight.
- Cut slice into bars and store in the fridge. Wrap individually to include in a lunch box.
- Sunflower butter can be replaced with tahini or another seed (or nut) butter however added allergens such as sesame or tree nuts mean the food is no longer free of the ten most common allergens.
- Check the ingredient list of dark chocolate to be sure it is free of allergens including cow’s milk, egg, peanut and tree nuts.
- Add a handful each of pepitas and dried cranberries in step 4 for a colourful twist.
*This recipe is free of the 10 most common allergens (peanut, tree nuts (e.g. pecan and hazelnut), cow’s milk, egg, fish, shellfish, sesame, soy, gluten-containing cereals and lupins unless substitutes are made (i.e. see tip suggesting alternative for Sunflower butter above). Please ensure all ingredient labels are checked to ensure the raw or packaged items selected are allergen free.
Supplied by Freedom Foods for Food Allergy Week
For further information, please visit www.foodallergyaware.com.au.