Food Allergies? Here Are Some Great Recipes

I recently posted a bit on my situation. My baby developed an allergy to my tatas’ milk. I had to eliminate EVERYTHING. After the doctor tested his blood, it turns out he isn’t allergic to anything he suspected. And now, he’s fine. But he’s on formula. Disappointing, I know. I was really looking forward to breast feeding for a while but it just wasn’t working for him.

ANYWAY, one of my readers named Bobbi sent me a lovely email as a result of my elimination post. Turns out her little niece suffers from food allergies. The poor thing is allergic to sugar, gluten, egg and dairy! And yet Bobbi put her thinking cap on and developed the following cupcake recipes.

I tried them and wow, they are delicious. I thought I would share them as I know there are so many children and adults with food allergies. And everyone should be able to indulge with a yummy cupcake every once and a while!

Chocolate Gluten Freedom Cupcakes

1 cup soy milk (or rice milk)

1/3 cup canola oil

¾ cup sugar (or 3/4 cup honey)

2 tsp vanilla

¼ tsp almond extract

¼ cup tapioca flour

2 tbsp ground flax seed

1/3 cup cocoa powder

½ cup white rice flour

½ cup quinoa flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1. Combine soy milk, oil, sugar and extracts. Mix to combine. Add

tapioca and flax until dissolved.

2. Add rest, mix on med-high until well combined – 2 minutes.

3. Fill liners, bake 20-23 mins at 350 degrees.

Vanilla Gluten Freedom Cupcakes

1 cup soy milk (3/4 cup soy milk)

1/3 cup canola oil

¾ cup sugar (3/4 cup honey)

2 tsp vanilla

¼ tsp almond extract

¼ cup tapioca flour

2 tbsp ground flax seed

1/3 cup corn flour OR almond flour

½ cup white rice flour

½ cup quinoa flour

1 tsp baking powder

½ tsp baking soda (3/4 tsp baking soda)

¼ tsp salt

1. Combine soy milk, oil, sugar and extracts. Mix just to combine.

Add tapioca and flax and mix until dissolved and emulsified.-

2. Add rest, mix at med-high 2 minutes until well combined.

3. Fill liners, bake at 350 for 20-23 mins.

(Makes 36 mini cupcakes)

Brown Rice Caramel Glaze

½ cup soy milk

¼ cup soy milk powder

1 tbsp arrowroot

½ cup brown rice syrup

1 tsp vanilla extract

1. In saucepan, whisk together soy milk, powder and arrowroot. Stir

constantly over med heat until arrowroot is cooked and mixture starts

to thicken, about 4 minutes. Stir in syrup, turn up heat to medium

high and bring to gentle boil, then reduce to simmer, all while

stirring. Cook until thick and slightly reduced – 10 minutes. Will

have consistency like cake batter. Whisk in vanilla and remove from

heat.

2. Allow to cool 10 minutes before spreading on cupcakes.

Thick Chocolate Fudgy Frosting

½ cup margarine, at room temp

½ cup agave nectar

2 tsp vanilla extract

1/3 cup cocoa

½ cup soy milk powder

Whip up margarine (you can also use coconut butter, it gives the buttercream a very warm and tropical taste). Add nectar, vanilla, cocoa and soy milk (or rice milk, almond milk or potato milk)

Enjoy!