My sister-in-law’s husband made this amazing banana spice cheesecake for her birthday. Before that cheesecake I never would have considered banana and the spices you would find in a pumpkin pie together. I was inspired by it to make some muffins.
• 2 1/3 c gluten free flour mix
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 1/2 tsp pumpkin pie spice
• 1 cup brown sugar
• 1/3 cup olive oil
• 2 Ener-G “eggs” or if you can have eggs, regular ones
• 1 tsp vanilla
• 1/2 cup water, milk or almond milk
• 2 1/2 bananas (almost black ones work best)
• 1/2 cup sliced almonds
Preheat oven to 350*F.
Prepare your egg replacer, whisk until frothy.
Mash your bananas until mostly smooth.
Mix remaining ingredients together with bananas and egg replacer.
Spoon into greased muffin tin. Bake 25 minutes or until a toothpick inserted into the center comes out clean.
Cool a couple minutes in pan and then remove to wire rack so they don’t get soggy.
Makes one dozen muffins.
Since I’m now dealing with Bean’s food allergies and trying to prepare food for her, I am going to try and share some recipes from time to time that take those allergies into account, taste good and are kid friendly. Maybe there are some of you out there dealing with some of the same problems and can be helped by it.
As such, these muffins are gluten, casein and egg free. They taste great though and you would never know it. Muffins are a really simple food for kids. I haven’t met a kid yet that doesn’t like muffins. This recipe isn’t super fancy. I basically slightly modified the instructions on the back of a mix box.
-About 4oz of dried cranberries (I used around half of an 8oz bag)
-10oz jar orange marmalade
-1 box 365 Everyday Value Gluten Free Muffin Mix
-6tbsp Earth Balance organic buttery spread, softened
-1 cup alternative milk (I use a blend of coconut, hemp, soy, and rice)
Preheat oven to 350. Mix all ingredients together. Spoon into muffin tin. Bake for 16 minutes or until a toothpick inserted into the center comes out clean (mine actually took about 20 minutes). Turn onto rack and cool completely.
I tend to make a batch of various muffins every couple of weeks and freeze them. I defrost them in the microwave for 45 seconds and then break them up into bite sized pieces to feed Bean. My last batch was similar to this one, but instead of the orange marmalade I used two mashed bananas and instead of cranberries I used diced peaches from two individual fruit cups. I think my next batch will probably be blueberry.
Friday morning I got a message from our pediatrician that she had received Bean’s food allergy test results from a blood test we did earlier in the week.
My suspicions were correct, Bean was allergic to eggs. On a six class scale, the pediatrician said Bean’s allergy level was a class three which is high. So that means no more flu shots and no MMR since both of those vaccinations use eggs in the manufacturing process. I’m really glad I spoke up about my suspicion at our last appointment since Bean was scheduled to receive both the booster for the flu shot and the MMR. I thought the first reaction was bad, I can only imagine what a double exposure would have done to her.
What I was not prepared for however, was hearing that Bean is also allergic to wheat and dairy.
The test specifically tested for wheat allergy and didn’t test for gluten sensitivity. So technically I could give her any number of other grains. However, there is a family history of gluten allergies/intolerance in my family so I decided I would pull her off gluten.
The dairy results showed that she was allergic to the casein protein specifically. This means she is allergic to all milk from mammals (even human).
I was completely shocked about it. I think because of the casein allergy in particular. It makes me wonder how long she’s had this allergy. How long I’ve essentially been poisoning her. And even questioning the merits of breastfeeding.
She showed no signs of the other allergies. Wheat and dairy made up some of her favorite foods.
I’m also still worried about her diet in general and her weight gain. Dairy products probably made up a majority of her fat and protein intake. For milk I am doing a blend of soy, hemp, rice and coconut. Bean hasn’t seemed to notice.
I found an egg replacer for baking. She wasn’t really getting much egg anyway since I began to suspect the allergy.
There are also tons of gluten free products, especially since so many people seem to be going gluten-free these days.
So now, just like with my three year nut allergy I’m back to closely scanning ingredient labels. It definitely makes life more complicated and expensive.