New Content, New Site — Join Me at The Allergy-Free Project!

A huge thank you to all of my followers who have joined my journey of allergy-free eating over the last couple of years. I have learned so much through this process, and I look forward to continuing to share my journey of allergy-free eating and optimal health while also adding a lot of fun new categories. As a result of this change, I felt that May We Be Allergy-Free was ready for a makeover. While my focus will continue to be on food, I will also be adding additional content that utilizes all of the research I’ve done on healthy skin, hair, body, and makeup products, minimalism and capsule wardrobes, safe do it yourself products for the home, and one of my most requested topics — overnight headband curls!

Soon you will see recipes for homemade kombucha an elderberry syrup, my top five allergy-free recipes, a lunchbox challenge, and an unprocessed snack food challenge! Since so many of my posts will be related to health and projects, my new website is The Allergy-Free Project. All of the same great content and recipes from May We Be Allergy-Free has already been transferred over, and there are two brand new posts already waiting for you! IMG_7532_webSee my latest recipe for The Best Vegan Chocolate Chip Cookies in the World, and be sure to check out my first venture into minimalism with My Athletic Tween’s Capsule Wardrobe for the new school year! Sign up for email updates on the new site, and find me on Instagram @theallergyfreeproject or on Facebook!

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Many thanks for your support, and I look forward to seeing you at The Allergy-Free Project!

Much love,

Anne-Michelle

Pumpkin Bread Muffins (gluten-free, egg-free, dairy-free, soy-free, nut-free, peanut-free, vegan)

If you are looking for a muffin that you can’t possible screw up, this is the one for you. Rather than a muffin, it’s more of a banana-bread type consistency that I put in muffin cups. It cooks at a lower temperature and for a longer period of time than usual, just like a quick bread. It’s dense and hearty for breakfast or snacks, but sweet enough for dessert. You can even bake them in donut baking tray, and the kids will be thrilled to have donuts for lunch!

I have made this recipe six times now, and I have made it differently every single time. I have doubled it (WOW that made a ton!!), halved it, forgotten one of the three flours and only used two, forgot the flax egg, used honey one time then sugar another time, used half honey half sugar, used only pumpkin and used a combination of pumpkin and delicata squash, made mini muffins and full size muffins, and used a combination of oil and grass fed ghee. The only constant is that I’ve always used homemade pumpkin or squash cooked in my crock pot. I’ve made this by myself, with my kids, and with four sets of kids in the 2nd and 3rd grade. Every time, the results are magic. Without further ado, here is the recipe!

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Both recipes were made with brown rice flour, freshly ground oat flour, and tapioca flour. On the left: recipe was halved and made with organic cane sugar and delicata squash puree / On the right: full recipe was made with honey and pumpkin puree

 

Pumpkin Bread Muffins

Recipe Adapted from Katie Kimball of Kitchen Stewardship

Ingredients

  • 2 flax eggs (each egg = 1 T. flax seed meal + 3 T. warm water)
  • ⅔ c. brown rice flour*
  • ½ c. buckwheat flour*
  • ½ c. arrowroot starch**
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cloves
  • ¼ tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • ½ c. honey OR ¾ c. sugar
  • ½ c. melted coconut oil or Earth Balance vegan buttery spread
  • 1¼ c. pumpkin puree or any other winter squash (canned or homemade)
  • If needed: ¼ c. cold water

*You can substitute any other medium weight flour, such as oat flour (grind your own oats in your high speed blender if you don’t have them on hand!), buckwheat flour, sorghum flour, or teff flour. Try to use two different flours for each of the medium weight flours. But, this recipe is magic, so it may work just fine with only one type!

**You can substitute any other light weight flour, such as tapioca starch, potato starch, or even organic corn starch.

Directions

  1. Preheat the oven to 325 degrees.
  2. Make your flax egg(s). Warm your measured water in the microwave for 30 seconds. Remove, and add flax seed meal to the warm water. Stir and let sit for 5+ minutes, or until it has an egg-like consistency. Set aside.
  3. Add all of your dry ingredients to a bowl. Stir.
  4. Add the wet ingredients to the top of the dry ingredients in the same bowl.
  5. Stir as few times as possible, just until dry and wet ingredients are combined. The more you stir, the tougher your muffin bread will be.

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    Oops – My 2nd and 3rd graders over-mixed their batch!

  6. Add up to 1/4 c. of cold water to the mixture if it needs more movement.
  7. Line muffin tins with muffin liners and pour the batter into each liner until it is 3/4 full.
  8. For regular sized muffins, bake for 42-44 minutes; for mini muffins, bake for 20-22 minutes.

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    Yummy finished mini muffins and mini donuts!

Almond Butter Cups (gluten-free, egg-free, dairy-free, nut-free option, vegan, raw, paleo option)

I am so excited about these Almond Butter Cups because I am confident that ANY of your favorite snack balls can be used as the base, then you just add a basic chocolate liquid mixture to the top, set in the freezer for 20 minutes, and voila! By customizing the bottom layer, you can make them nut-free, raw, paleo, vegan, high protein, etc.

Almond Butter Cups

Almond Butter Cups (gluten-free, egg-free, dairy-free, nut-free option, vegan, raw, paleo option)

Of course, it’s an Oh She Glows recipe, but with a few basic adaptations you can make this your own recipe! Be sure to look at the bottom for other base and chocolate topping suggestions.

Raw Almond Butter Cups by Oh She Glows

for the base:

  • 3/4 cup raw almonds, ground into a meal
  • 1/4 cup rolled oats, ground into a flour
  • 2 tablespoons raw almond butter (or nut butter of choice)
  • 1.5 tablespoons coconut oil, warmed if necessary
  • 1.5 tablespoons pure maple syrup (or agave nectar)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pure vanilla extract
  • pinch of fine grain sea salt, to taste

 

for the topping:

  • 3 tablespoons coconut oil
  • 3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
  • 2 tablespoons cocoa powder
  • pinch of fine grain sea salt, to taste

1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.

2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.

3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.

4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.

5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.

OTHER BASE OPTIONS:
OTHER CHOCOLATE TOPPING OPTIONS:
Raw Chocolate Two Ways by The Veggie Nook
  • Method 1
    • 1/4 cup coconut oil, melted
    • 2/3 cup cacao powder
    • 2 tbsp raw honey/coconut nectar/maple syrup
    • 5 drops stevia
  • Method 2
    • 1/4 cup coconut oil, melted
    • 2/3 cup cacao powder
    • 4 tbsp raw honey/coconut nectar/maple syrup

Strawberry Lemon Scones with Lemon Glaze

strawberrylemonsconesThis weekend we attended Sunday’s Easter service at Awakening Church, a nondenominational Christian church where my family and I feel a strong sense of community among our peers. I volunteered to bake five dozen allergy-free desserts for those who attended the two weekend services, so Strawberry Lemon Scones with Lemon Glaze and One Bowl Double Chocolate Chunk Cookies were on the menu. I was desperate to use my cast iron scone pan because I’ve only used it once before, and that actually produced my worst batch of scones! (I just checked on Amazon, and apparently it’s a Pre-Seasoned Cornbread Wedge Pan — oops, maybe that was the problem — I was making the wrong food item in it!) Glad I got that over with because once I followed the directions on the site and realized that just cutting them into pizza-shaped slices was sufficient, they stuck together perfectly. I used a gluten-free flour blend found here, or I also really enjoy the Trader Joe’s Gluten Free Flour — try to avoid Bob’s Red Mill Gluten-Free flour, which has a
metal aftertaste, in my opinion. And once I added the lemon glaze to the top (I must admit I added double the glaze that the recipe called for), they were divine! My 7-year old loved them, and numerous people came over to find out the recipe. So here it is! The recipe doesn’t specifically say when to add the strawberries, so just add it at the end and stir just enough to combine — do not over-mix! You can replace the strawberries with any type of filling — chocolate chips, blueberries, cranberries, or all three! It’s a very versatile recipe that I will use for breakfast/brunch treats more often.

Zucchini Bread Muffins

I was the cooking parent for my 3-year old’s preschool class last week, and I was in charge of zucchini muffins. Well, I have recipes for zucchini bread, but not muffins, and I Googled numerous recipes for “gluten-free” and “vegan” but couldn’t find anything muffin-related. Just quick breads. Since I don’t know how to cook with eggs, flour, butter, or dairy any more, I had to improvise. So I looked to one of my favorite bloggers, Tessa the Domestic Diva, because her recipes are always amazing, and I scoured her site. The recipe for Zucchini Bread (gluten-free, dairy-free, egg-free, nut-free, peanut-free, soy-free, vegan) was the closest I could find, so I doubled it and took a chance.

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Zucchini Bread Muffins

I put a generous tablespoon of the batter into miniature muffin cup liners and baked these little suckers for a full 18-20 minutes. I was surprised how long they cooked, but they came out super moist and delicious. They were a hit among the preschoolers, leading some parents to believe their super picky children were secretly vegan!

The only thing I did that her recipe didn’t mention was I squeezed out all the excess water from the shredded zucchini before I added it to the wet ingredients. I put it in a strainer and pressed on it until the water stopped being released. Zucchini is already so moist that I didn’t want to end up with super dense, soggy muffins. I also shredded the zucchini with the tiniest blade because the last thing toddlers want is big chunks of zucchini in their “dessert.”

We were on a field trip at Hidden Villa, a working farm, and the kids also found miner’s lettuce that they happily enjoyed along the trail. minerslettuctacosMy son already was snacking on cherry tomatoes, so he made miner’s lettuce tacos with a tomato in the center. Precious.

 

On the hike, he was running and slipped and fell, skidding up both arms. This is a very sad Tait. But fortunately, he found another use for the dew on the miner’s lettuce and used it as a band-aide to make his boo boo feel better. minerslettucebandaideHeart melting.

One Bowl Double Chocolate Chunk Cookies

I’m starting to think that my blog is one big plug for Oh She Glows, but all of her recipes are so good! But just one last post before I do more recipe testing for other blogs. I took my own advice as I mentioned in How Do I Go Allergy-Free, printed a ton of recipes that looked good, added them to my binder, and now they are my go-to when I’m looking a recipe for which I have all of the ingredients on hand.

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One Bowl Double Chocolate Chunk Cookies – gluten free, egg free, dairy free, nut free, soy free)

I am so amazed by how fluffy and fantastic these cookies turned out. It was a last minute recipe I threw together while I was cooking dinner, and it is definitely one of my favorite cookies. It was even better that I didn’t have to get two bowls dirty. My only advice to to be sure not to over-mix/over-beat, especially when slowly adding the oat flour. Behold, One Bowl Double Chocolate Chunk Cookies* (gluten-free, egg-free, dairy-free, soy-free, nut-free, and vegan). I used a super dark cacao bar imported from Italy for the chunky chocolatey goodness. It helped redeem the terrible dinner that even Tabasco Sauce couldn’t make better. So we basically ate cookies for dinner on Saturday night. Fortunately the kids didn’t complain!

 

*Note: I have now made these cookies twice, and the method explained in the recipe states to beat each ingredient in one at a time, but that left me with very tough cookies. The second time I made them, I added all the dry ingredients on top of the wet, then I used a whisk to blend just the dry ingredients together while they sat atop the wet. Once all the dry ingredients were blended, then I slowly combined the wet and dry together until just blended and added the chocolate chunks, then baked. Much better consistency, and even easier than the first method!

 

Gooey Gluten Free Vegan Chocolate Doughnuts

My daughter’s class hosts a bake sell every Wednesday in November, and with the proceeds her class takes a field trip to Target where they purchase gifts for low-income families. My son is usually unable to participate in bake sales, so I make it my mission to provide treats for all children with allergies, so they can stand in line and choose a baked good just like everyone else.

For this week’s bake sale, I made these super rich, gooey, soft, and chewy double chocolate chip doughnuts called Gooey Vegan Chocolate Doughnuts from Baked Doughnuts for Everyone, featured on the Choosing Raw website. It took FOREVER to make forty doughnuts because I only have one doughnut tray that has a mold for six. I considered purchasing more trays, but I figured it would increase my cooking time significantly, and I wanted to be sure not to overcook these lovely treats. I cooked each of my seven batches for 24 minutes, so that made for a very long night. Went to bed at 3am and got up at 6am to glaze each of them. I did not double up any of the batches of wet/dry ingredients because doughnuts can be very finicky and need to be measured precisely. I did continue mixing old glaze that remained in the bowl with new glaze, and I would not do that again because the mixture was too goopy.

I couldn’t believe how perfect and professional they looked! Parents couldn’t believe I didn’t buy them, and students couldn’t believe they tasted so good, even though they were free of the top allergens! My favorite responses are, “What are in these things?” and “Thank you for making my child feel included! Normally he can’t eat anything at bake sales.” But the best part is when the child takes a bite and surprisingly says, “Wow, these are REALLY good!” Yes, yes they are.

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