I had to develop a recipe recently for one of my children with multiple food allergies that needed a snack in between meals that has sugar for quick energy and protein to sustain them. I wanted to share it, as I think some of my readers may find it useful. It is milk, egg, soya and gluten free and suitable from 1 year of age.
Ingredients:
1 cup almond flour
4 heaped Tbs of gluten free flour (if your child is not gluten allergic, you can use normal flour)
2 1/2 heaped Tbs millet flakes (which gives it a slight crunch)
1 heaped Tbs sugar (I used sugar instead of honey, as this is faster sugar release in children that get drops in their sugar levels)
1/2 large banana pureed
50 g cold dairy free spread
Vanilla essence 
Preparation:
Mix above ingredients together and let rest for 1-2 hours in fridge
Roll out between 2 wax/parchment papers, which makes it easy and not sticky
Use a round cooking cutter and place on baking tray and bake in preheated oven of 180 C for 12-15 min (depending on the shape of your biscuit)