Julia's Guardian Angel Fund

Thursday, December 20, 2012

Our Lady of Guadalupe Breakfast Muffins - Egg free, Dairy Free, Wheat Free

We were looking for a special recipe for the feast of Our Lady of Guadalupe on Dec. 12.  The kids love starting out our day with a recipe for the Catholic Saint 'o the day.  Since we are back to no wheat, these looked like a recipe I could easily modify.  What a hit!   They loved them so we had them, again, today.

Egg-free, Dairy-free and Wheat-free Mexican Chocolate Muffins
Prep: 15m 

Preheat the oven to 350 degrees.  Grease muffin tins or line with paper liners.
3/4 cup canned lentils or garbanzo beans, drained and rinsed
2 Tbsp. chia seed meal mixed with 1/2 hot water (or equiv. egg replacer for 2 eggs)
1/2 cup brown sugar
1/2 cup sugar
1/2 cup cooking oil
1 tsp. vanilla extract
3 Tbsp. unsweetened cocoa

I combined the beans and chia seed/water mixture in the blender until it was smooth.  I added the rest of the above ingredients and blended until well combined.

In a separate bowl I combined:

1/2 tsp baking powder
1/2 cup brown rice flour
1/4 cup oat flour
1 tsp. cinnamon

1/2 cup chocolate chips
3 Tbsp. hemp seed (or you can add 1/4-1/2 c. nuts here...we're allergic)
1/2 tsp. baking soda
1/2 tsp. xanthan gum

Add the wet ingredients from the blender to the dry ingredients and blend until combined.  Pour into prepared muffin tins.  Bake at 350 degrees F for 20-25 minutes.  Let cool 10-15 minutes for easy turn out.

Dust tops with confectioners sugar, if desired.

Sunday, December 16, 2012

So much for good news...

I'm sorry to say that I no longer trust the medical professionals.  My last post was to announce that the allergist cleared my 5 year old of his wheat, egg and possibly even dairy allergies.  She prescribed slowly introducing wheat into his diet, followed two weeks later by egg, then dairy at the beginning of the year.

Fortunately, I trusted my instincts and went slowly.  One month after slowly introducing wheat back into his diet, he erupted in a serious case of eczema all over his body.  Nothing else has changed.  The poor kid is miserable.

That is because an allergic reaction, an IgE response, is different from an IgG response.  He may not be allergic (no IgE response) but he is definitely still IgG sensitive.  And that stinks.  So, we're back to no wheat, still no eggs and definitely no dairy.

The worst part is that I feel like I wasted my money.  I feel let down by the medical professionals, again.  I wish I had unlimited funds to have him tested for more foods than the five or so we had him tested for two years ago.  I would have a full panel done so that I can see what else might be causing his growth issues and his skin problems.

Back to the drawing board...

Saturday, December 1, 2012

We interrupt this blog vacation for a major announcement!

This is good news for me, bad news for those with wheat allergies!  My little man has grown out of his wheat allergy!  Praise the Lord!  So, we're still re-introducing wheat slowly so his intestines don't freak out. 

We found this out on November 9th.  So, over the last three weeks, we have been slowly adding wheat, a few crackers and macaronis at a time and voila!  no reaction.

However, he still is positive for dairy (high on skin test, low on RAST).  The other interesting news is that he did not test positive in the RAST test for egg, but the skin test was mildly positive.  That's the next thing to try.  Dairy won't be tried until the new year.  So, after a month of introducing wheat back in, we can try egg.  Then after a month, we MIGHT try dairy.  He had dairy accidentally last week and had hives around his mouth, so I'm dubious that he's safe, but we'll see.

So, that's my good news.  Here's one way we celebrated yesterday.  At Thanksgiving, my 13 year old daughter made pumpkin pie tarts.  To humor me, she made them without eggs.  We made a double batch of egg-free pumpkin pie filling because she was going to make a pumpkin pie for another Thanksgiving celebration, but ended up not, so we had extra.  I ended up using the extras with a 5 star Paula Deen Pumpkin Bar recipe to make these:
Egg free Dairy Free Pumpkin Bars
Preheat oven to 350 degrees.
First - combine in a medium sauce pan: (This can be used as an egg-free dairy-free pumpkin pie filling.)
 1 15oz can pumpkin
3/4  cup  brown sugar, firmly packed
1 1/2  cup  water
6 1/2  Tbsp  cornstarch
1  tsp  allspice
1/2  tsp  salt
1/4  tsp  ground cloves
1/2  tsp  ginger
Cook over medium heat until mixture begins to thicken, stirring constantly.
Remove from heat.  Mine was cool.  Allow to cool a little.  Put in mixing bowl and  add:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
Mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Cut into bars.

These bars received HIGH marks all around from my kids who don't normally like pumpkin bar.  They were almost a little gooey and oh-so-yummy.

Now, back to my blog vacation.