1. Milk (Dairy)
- Source in recipe: Yoghurt, cow’s milk
- Modification: Use a plant-based yoghurt (such as coconut, soy, or almond yoghurt—choose soy/nut-free if required) and a plant-based milk (such as oat, rice, coconut, or almond milk).
2. Oats (Gluten/Wheat/Barley/Rye cross-contamination)
- Source in recipe: Rolled oats
- Modification: Use certified gluten-free oats if required for gluten sensitivity or coeliac disease. Ensure oats are processed in a facility free from wheat, barley, and rye if there is a severe allergy.