Eat Freely: A Food Allergy Struggle

Hey everyone! I decided to make banana chocolate chip muffins! In this recipe, it calls for all purpose flour but you can substitute a gluten free mix. I tried the one from Cybele Pascal and it turned out great!

This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Banana-Chocolate Chip Muffins: Dairy, egg, soy, nut, fish, and gluten free.

Makes 12 muffins.

Ingredients:

• 2 medium bananas, mash
• 2 tablespoons water
• 1/2 cup dairy-free margarine, melted
• 1/4 cup dairy-free buttermilk (1/2 cup soy or rice milk mixed with 1 teaspoon white vinegar; let sit for 5-10 minutes)
• 2 cups unbleached all-purpose flour (I used Cybele Pascal's gluten free mix: 6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour aka starch)
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free mini chocolate chips (I used Enjoy Life rice milk bars chopped up)

1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
2. In the bowl of a stand imxer fitted with the paddle attachment, combine the mashed banana, water, melted margarine, and buttermilk until well incorporated.
3. In a medium bowl, combine the flour, sguar, baking powder, and baking soda with a wire whisk. Add the dry ingredients to the banana mixture, and mix well. Stir in the mini chocolate chips, and divide the batter evenly among the prepared muffin cups.
4. Bake for 15 to 20 minutes, or until golden brown and an inserted cake tester comes out clean.

Hello again! Sorry I haven't been posting recipes as much as I used to. I've been so super busy with school and work I haven't had time to sit down.
A few nights ago I decided to make chili and cornbread! Well I got lazy so my friend Taylor made the chili and I made the cornbread, so here's how it turned out:

The chili recipe is from the Better Homes New Cookbook and the corn muffins are from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

• 12 ounces ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves of garlic minced
• 1 14-1/2 ounce can tomatoes, cut up
• 1 15-ounce can dark red kidney beans, rinsed and drained
• 1 8 ounce can of tomato sauce
• 2 to 3 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• Other beans such as pinto (optional)

1. In a large saucepan cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender.
2. Drain fat.
3. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper.
4. Bring to boiling; reduce heat.
5. Cover and simmer for 20 minutes.

• 1/4 cup dairy-free shortening, melted
• 1 1/2 cups dairy-free buttermilk (1 1/2 cups soy or rice milk mixed with 1 1/2 tablespoons white vinegar; let sit 5-10 minutes)
• 2 tablespoons water
• 1 1/2 cups yellow cornmeal
• 1/2 cup unbleached all-purpose flour (Gluten free: Try a mix from any previous post)
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 450 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, thoroughle combine all ingredients. Fill the prepared muffin cups with batter, and bake for 18 to 20 minutes, or until an inserted cake tester comes out clean. 

Hello readers!
Last night I made Chocolate Maple Cupcakes with Rice Milk Chocolate Ganache and they were a huge hit! My boyfriend devoured it even though he's not big on sweets or chocolate. One of my roomates said that it was the best thing I've made so far, and I probably have to agree, with Chicken Saltimbocca following.

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal. If you haven't checked out her blog yet, you definitely should. She actually works with Enjoy Life (completely allergy free products, I love them!) and does videos. She records recipes that she makes and she also talks about allergies and tries to raise awareness through EmpowHER.com. So check out all those links!

Chocolate Maple Cupakes with Rice Milk Chocolate Ganache: Dairy, eggs, soy, nuts, fish, and wheat free.

Makes 12 cupcakes.

Cupcake Ingredients:

• 2/3 cup rice milk
• 1 teaspoon cider vinegar
• 1 cup Basic Gluten-Free Flour Mix (Makes 6 cups: 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour/starch; If you have a reaction to these ingredients, try a mix in my replacements post)
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon plus 1/8 teaspoon xanthan gum
• 3/4 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free, soy-free vegetable shortening (I like Spectrum, it's palm oil)
• 2/3 cup maple syrup
• 1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 liners
2. Combine the rice milk and cider vinegar. Set aside.
3. Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute. Add the maple syrup and vanilla, and beat for about 3 minutes, or until combined.
5. Sift in the dry ingredients in three batches, alternating with the rice milk mixture, and beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fill the liners about half full.
6. Bake in the center of the oven for about 18 minutes, rotating the pan halfway through. Bake until a skewer/toothpick inserted into the center of a cupcake comes out clean.
7. Transfer the cupcakes to a cooling rack and let cool completely before topping with the ganache. For easy cleanup, line a baking sheet with waxed paper or parchment paper and transfer the cupcakes to the baking sheet. I usually spread 1 teaspoon on each cupcake, then go back and top each with a second teaspoon, for a nice glossy, even layer (Be careful when eating them; everything was still very warm when I iced them so it was a big gooey chocolatey mess)

• 4 Enjoy Life Rice Milk Boom Choco Boom bars (about six ounces total), or 1 cup dairy-free, soy-free chocolate chips (I only used three bars and I haven't been able to find any chocolate chips)
• 1/4 cup rice milk
• 2 tablespoons maple syrup or agave nectar
• Pinch of salt

1. Chop the chocolate bars into small pieces using a serrated knife.
2. Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.
3. Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes. If you want the ganache to set faster, place the glazed cupcakes in the fridge.

First of all, I wanted to say thanks again for reading my blog! I'm up to 400 views now!

This recipe is from Allergy-Free Cookbook by many authors. This is one of the best chicken recipes I've tried! It was relatively easy and tastes amazing.

Chicken Saltimbocca: Dairy, eggs, soy, nuts, fish, and wheat free.

Makes 4 servings.

Ingredients:

• 1/4 cup fresh basil leaves, coarsely chopped
• 2 tablespoons chopped fresh chives
• 2 teaspoons extra virgin olive oil
• 1 clove garlic, minced (1/2 teaspoon)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 4 boneless skinless chicken breasts
• 2 slices smoked ham, cut in half
• 1/2 cup chicken broth
• 1 cup pasta sauce (check labels for soy)

1. Combine basil, chives, oil, garlic, oregano and sage in a small bowl.
2. Lightly pound chicken breasts between 2 pieces of plastic wrap with flat side of meat mallet to 1/2 - 1/4 inch thickness.
3. Spread one quarter of herb mixture over each chicken breast.
4. Place ham slice over herb mixture; roll up to enclose filling. Secure with toothpicks.
5. Spray medium nonstick skillet with cooking spray (watch out for soy). Heat skillet over medium-high heat. Cook chicken breasts, seam side up, 2 to 3 minutes or until browned. Turn chicken; cook 2 to 3 minutes or until browned on all sides (Repeat turning to brown all sides). Add broth; reduce heat to medium-low. Cover and simmer 20 to 25 minutes or until chicken is cooked through.
6. Remove chicken to cutting board, leaving liquid in skillet. Let chicken cool 5 minutes. Add pasta sauce to skillet; cook over medium-low heat 2 to 3 minutes or until heated through, stirring occasionally.
7. Remove toothpicks from chicken and cut crosswise into slices. Serve chicken topped with pasta sauce.

First off, I wanted to start out by saying thanks to everyone who has taken the time to read this or even looked at it. I'm already over 350 views in just about two weeks.

I also encourage your feedback. I wanna know what you guys think! If you make something, let me know. If you have a recipe suggestion, let me know. If you want me to completely change stuff or adapt for another allergy, let me know! I want your feedback, even if it's bad.

If you only make one recipe from this blog, this is the one you want to make. It is awesome! My roomates have been munching down. This red velvet cake is very rich and flavorful. The pictures of it aren't the best but I promise it takes amazing.

This recipe is once again from The Allergen-Free Baker's Handbook by Cybele Pascal.

Red Velvet Cake with Velvet Frosting: Dairy, egg, soy, nut, fish, and wheat free.

Makes 1 8-inch two layer cake

Cake Ingredients:

• 2 3/4 cups Gluten Flour mix (see last blog; 6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour; if you can't have that, try a mix in my replacements post)
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 1 1/2 taspoons salt
• 1 1/2 cups rice milk
• 1 1/2 teaspoons cider vinegar
• 3/4 cup dairy-free, soy-free vegetable shortening
• 1 1/2 cups granulated sugar
• 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
• 1 teaspoon pure vanilla extract
• 1 (1-ounce) bottle red food coloring (we ran out so we added a few drops of purple)

1. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
2. Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide the batter between two pans, and smooth down the surface using a frosting spatula.
6. Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a akewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
7. Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
8. Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Velvet Frosting (following). Once the frosting has set, store covered at room temperature.

• 1 cup dairy-free, soy-free vegetable shortening
• Pinch of salt
• 3 cups confectioners'/powdered sugar
• 3 tablespoons rice milk
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
2. Add the confectioners' sugar in three batches, beating after each addition.
3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.

Hello! Today I'm posting a recipe for snickerdoodles!

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal. This has become my baker's handbook for real. This cookbook is awesome. I've become such a huge fan of baking.

To make this, you need to make a mixture of flours first. You won't need all of it, so store it for another use.

Flour mixture (makes 6 cups):
4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (aka tapioca starch)


Snickerdoodles: Dairy, egg, wheat, fish, soy, and nut free.

Ingredients:

• 2 1/2 cups plus 2 tablespoons flour mixture (use the one above or your own mixture; see flour replacement mixtures on the replacements post)
• 1/2 teaspoon plus 1/8 teaspoon xanthan gum
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3/4 cup dairy-free, soy-free vegetable shortening (I like Spectrum)
• 3/4 cup granulated sugar
• 1/4 cup plus 2 tablespoons firmly packed brown sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
• 1/4 cup plus 1 teaspoon rice milk
• 2 tablespoons granulated sugar mixed with 2 teaspoons ground cinnamon (I feel that this was too much cinnamon; try just 1 teaspoon)

1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper (I tried spray canola oil and they still stuck).
2. Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes. Add the vanilla and egg replacer. Mix for 20 seconds.
4. Add the flour mixture in two bathces, mixing on low speed, alternating with the rice milk, and scraping down the sides of the bowl as necessary.
5. Roll the dough into 24 heaping tablespoon-size balls (1 1/2 inches in diameter). Roll the balls in the cinnamon-sugar mixture until coated on all sides.
6. Place on the baking sheets 3 inches apart. Bake for 10 minutes in the center of the oven. Let cool for 10 minutes on the baking sheets before transferring to a cooling rack.

Hello again!

I decided to make some almond butter cookies because I was really missing some peanut butter ones. This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki. I like this recipe because you can choose which "nut" butter you want based on your allergy. The recipe calls for soy nut butter but because I'm allergic to soy, I decided on almond butter.

I'm going to warn you guys that my picture of the cookies sucks. By the time I remembered to take a picture, my roomates had already eaten the good cookies! So I had to take a picture of the few remaining half burned ones.

Nut Butter Cookies: Dairy, eggs, and fish free. Can be wheat free with some adjustment. Can be peanut, tree nut, soy free, or all three depending on your choice of "nut" butter.

Makes 2 dozen cookies

Ingredients

• 1/2 cup dairy-free shortening
• 1/2 cup creamy soy nut butter (Can be peanut, almond, cashew, sunflower, or any other nut butter of your choice depending on allergies)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup unsweetened applesauce
• 1 1/2 cups unbleached all-purpose flour (Wheat free: try a gluten free all purpose mix; try a mixture of flours I posted in the replacements post)
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

1. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, nut butter, sugars, and applesauce (I just use an electric mixer or a whisk).
2. In a separate medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a wire whisk.
3. Add the flour mixture to the shortening mixture, and stir until just combined.
4. Chill the dough for 1 hour.
5. Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper (I just sprayed with soy-free canola spray).
6. Using your hands, shape the dough into 1-inch balls, and place the balls onto the baking sheets. Dip a fork into some flour, and press the fork tines into each dough ball twice, making a crisscross design.
7. Bake for 12 to 14 minutes, or until light brown.
8. Cool completely on baking sheets.

Hey everyone! I know I haven't written in awhile, I'm sorry!

• 1 1/2 cups chickpea/garbanzo flour (Or your choice; I used white rice flour because of allergies)
• 1 1/2 teaspoons Italian seasoning (Check labels for soy)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 3/4 cup plus 2 tablespoons water
• Oil for frying (I used canola; vegetable oil has soy so check labels)
• 1 pound chicken tenders, cut in half if large
• Curry Mayo Dipping Sauce (Optional; combine 1/2 cup mayo, 1/4 cup sour cream, 1/2 teaspoon curry powder in small bowl. Stir in 2 tablespoons minced fresh cilantro)

1. Sift chickpea flour into medium bowl. Stir in Italian seasoning, salt, black pepper and red pepper. Gradually whisk in 3/4 cup water to make smooth batter. Whisk in additional water by tablespoons if needed until batter is consistency of heavy cream.
2. Meanwhile, add oil to a large heavy skillet or Dutch oven to 3/4 inch depth. Heat over medium-high heat until drop of batter placed in oil sizzles (350 degrees F)
3. Pat chicken pieces dry. Dip pices into batter with tongs; let excess fall back into bowl. Ease chicken gently into oil; fry 2 to 3 minutes per side until slightly browned and chicken is cooked through. Fry in batches; do not crowd pan. Drain on paper towels. Serve warm with Curry Mayo Dipping Sauce if desired.

Hello all! I know I promised I would make the cornmeal crusted chicken next but I didn't. I'm sorry! But I will try to make it today since I'm off.

Today I'm posting a hot cocoa recipe from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Hot Cocoa: Dairy, egg, nut, wheat, soy, and fish free.

Makes 4 servings.

Ingredients

• 1/3 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1/2 cup water
• 3 1/2 cups milk of your choice (Soy, rice, almond, coconut)
• Large allergen-free marshmallows, for topping (Optional; Rudnicki suggests Kraft Jet-Puffed)

Directions

Hello everyone!
I really meant to post this page a long time ago but I've been so busy!
Today I'm going to be posting a list of replacements for common allergens (except for fish because that can be replaced by other meats or even veggies).

Most of this information I have gotten from my allergist. The other information is from The Everything Food Allergy Cookbook by Linda Larsen. and

Hey everyone!
So I kinda jumped the gun and tried the chewy double chocolate cookies before the poll was even over. so I'm going to post this one and the next one will be the winner, the chicken!

This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Chewy Double Chocolate Cookies: Dairy, egg, nut, fish, and soy free. Can be wheat free with some adjustment.

• 2/3 cup dairy-free margarine (Try Earth Balance)
• 1 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 2/3 cup dairy-free buttermilk (1 cup soy/rice/almond/coconut milk mixed with 1 tablespoon white vinegar; let sit for 5-10 minutes)
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour (Gluten free: Try gluten free all purpose flour mixes, can be found at Whole foods)
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 taspoon salt
• 1 cup dairy-free mini chocolate chips (Try Enjoy Life rice milk chips)

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine, sugar, applesauce, buttermilk, and vanilla.
2. In a separate medium bowl, combine the flour, cocoa powder, bakinf soda, and salt with a wire whisk.
3. Add the flour mixture to the margarine mixture, and mix on low for about 1 minute to combine.
4. Increase the speed to medium high and beat for 2 to 3 more minutes.
5. Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or cooking spray, soy free).
6. Use a cookie scooper to place the dough onto the baking sheet. Bake for 7 to 10 minutes, or until set.
7. Cool completely on the baking sheet.

Hey everyone! Sorry it's been a few days since I posted. I've been working and had a new roomate move in.

Today I'm posting an apple pie. This recipe is from allrecipes.com. The pie recipe can be found here and the crust recipe is here.

Grandma Ople's Apple Pie and Pie Crust: Dairy, egg, nut, and fish free. Soy free if you use soy free shortening. Can be gluten free with some adjustment.

Crust Ingredients

• 2 cups all-purpose flour (Gluten free: buy gluten free all-purpose mixes; can find at Whole Foods)
• 1 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons cold water

1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
4. Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
5. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted vegan butter (Try Earth Balance)
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples - peeled, cored and sliced

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Hey everyone! Only a few more days to vote on a recipe (to the right)!

Ingredients

• 3 boneless, skinless chicken breasts (1 1/2 pounds. I used tenderloins)
• 1 1/2 cups potato chips, finely crushed (check ingredients)

1. Preheat oven to 400° F.
2. Cut chicken breasts into 1 1/2-inch cubes and moisten with water or oil.
3. Roll chicken pieces in crushed chips to coat. If there are bare spaces, pat on additional crushed chips.
4. Place coated chicken pieces on baking sheet.
5. Bake about 20 minutes, or until chicken is done. If desired, use barbecue sauce, sweet and sour sauce, ketchup, or honey for dipping.

Hey! So last night I decided to make pretzels! And I was so excited to post the recipe for you guys... until I tasted them.

They turned into a disaster.

I tried doing them with all purpose flour and another batch with mostly rice and some sorghum flour. Now if any of you understand gluten at all, you'll know that it gives dough its elastic quality so you knead it. Well, silly me, I tried to do that with the other flour mixture only to slap myself in the forehead and realize that you can't knead it and it won't be elastic because of the lack of gluten! So I had little hope for that mixture.

The all purpose pretzel turned out so-so but wasn't all that great. It was too salty (I even did sugar and cinnamon on one half) and the butter I used just made it taste weird. It didn't have much flavor. Both mixtures were too dry and the gluten free mixture was just plain nasty.

So I'm assuming you guys don't want the recipe for them.
Sorry I don't have a recipe to post today! If I have time to make something before work today, I will, and I'll try to get the recipe up for tomorrow. But no promises.

Sorry everyone!

-Michelle

Back again! Only five more days to vote on a recipe (to the right)!

I know that I'm posting a lot, but that's because it's break and I've had a few days off work. Once school starts up again, I'll have less time to blog.

Last night I made apple muffins. Once again, this recipe comes from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Apple Muffins: Dairy, egg, soy, nut, and fish free. Can be made gluten free with some adjustments.

Makes 12 muffins.

Muffins

• 4 tablespoons dairy-free margarine, melted (I like Earth Balance soy free)
• 1/4 cup unsweetened applesauce
• 1 cup soy or rice milk (Can be almond, coconut, or cow's milk depending on allergies)
• 2 cups unbleached all-purpose flour (Gluten free: try substituting other types of flours)
• 3 teaspoons baking powder (Gluten free: find one without gluten)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (I left this out)
• 1/2 cup granulated sugar
• 1 cup diced, peeled apples (I used two apples total)

• 1/2 cup diced, peeled apples
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray (I used flour because I don't have a soy-free baking spray).
2. In the bowl of a stand mixer fitted with paddle attachment, combine the melted margarine, applesauce, and soy milk (I just used a bowl and whisk).
3. In a separate medium bowl, mix together the flour, baking powder, salt, the 1 teaspoon cinnamon, nutmeg, and the 1/2 cup sugar with a wire whisk.
4. Add the dry ingredients to the apple mixture, and stir by hand with a rubber spatula until just combined. Fold in the 1 cup chopped apple. Do not overmix.
5. Using a cookie scooper (I just used a spoon), fill the prepared muffin cups with batter, and top each with the remaining 1/2 cup diced apples.
6. To make the topping, in a small bowl, combine the 1/4 cup sugar and the 1/2 teaspoon cinnamon, and sprinkle the mixture over the muffins.
7. Bake for 20 to 25 minutes, or until an inserted cake tester (toothpick) comes out clean.

When you find out you have allergies, you can't use your usual brands or products. Many of them probably contain allergens. So, as mentioned before, read labels! Some stuff I didn't have to change (like Lays Barbeque chips). But after trying many new products, you figure out which ones you like and which ones you don't. Here I've compiled some of my favorites, like Solterra's vegan pizza (it's the only one I've found that I like). Still, make sure you read the label because some of this will have allergens in them. Hope this helps!