Wibbly Wobbly Timey Wimey.... stuff.

Life just moves on, even when the blogging has stopped. Life happens. And boy, life has indeed happened to us. I went from having over 100 safe recipes, printed and stored to having none. So I'm finding new ones. Very, very, very slowly finding new ones. I'm hoping to put them here, where I can easily find them if, 'verse forbid, life should ever happen quite like it did. ;-)

Updated allergy list is as follows:

Apples, Dairy, Eggs, Peanuts, Avocado, Gluten/Oats/Wheat, Sesame, Soy, All Nuts, Amaranth, Eggplant, Tomatoes, Bananas, Yeast, Chocolate, Corn. Avoiding shellfish due to fear of the unknown.

Chocolate and corn are new. So is yeast. Baking yest. I haven't tested nutritional yeast yet.  I'm special ordering yeast-free bread from Ener-G Foods. Luckily, she's young enough that the transition was pretty easy. No complaints about the new bread.

Chocolate and corn. Corn was her favorite food. She would have lived on it if I let her. That should have been a big red flag. I eventually figured it out. When she eats corn, yeast or chocolate, we have awful meltdowns. They're really bad. I'm struggling with the chocolate and corn still. I bought her cookie dough ice cream(coconut milk) and totally forgot that there's chocolate in it. Duh. I also can't find safe carob chips locally. Which STINKS! She keeps asking for chocolate chip cookies and I can't make them. I'm making her "chocolate" milk with carob powder and she loves it. And I have a carob cupcake recipe that is to-die-for! But they're not "chocolate" chip cookies. All the carob chips locally have barely malt or dairy in them. I can find safe ones online, but I can't afford to order them right now.

So, we're just going along, trying to figure things out again. She wakes up swollen in the mornings and has allergy shiners under her eyes. They look black at times. I'm pretty sure it's from x-contam(roommate has gluten/dairy/everything but peanuts in the house) from our kitchen, but at the moment I'm not in a position to do much about it other than try to keep her food as safe as I possibly can. Luckily she seems to have a fairly high allergen threshold and hasn't had an anaphylactic reaction to anything(knock on wood).


I think this means I'm back...

Carrot Date Muffins

These were supposed to be Carrot Ginger Date Muffins, but I didn't add enough ginger. Still delicious though! They're not a muffin texture like a normal, gluten filled muffin. They're dense, and sweet from the dates, and moist. Cupcake absolutely adores them, and she's gotten very picky.


Carrot Date Muffins

Dry
2c Gluten Free Flour  (I used 2/3c coconut flour, 1c tapioca flour, 1/3c+3T buckwheat flour)
1/3c flax seed, ground
2.5t baking powder
1t salt
2t cinnamon
1T ginger (I didn't use this much, I think I only put about a teaspoon in, but I really couldn't taste it at all)

Wet
2/3c coconut oil, melted
1/3c honey
1t vanilla extract
1-2 cups milk (I used closer to 2 cups of vanilla coconut milk since coconut flour absorbs so much. Make sure your milk is at least room temp or a little warm or else the coconut oil will get hard and be impossible to mix.)

Other
8 medjool dates, chopped.
3 medium-large organic carrots, finely grated.
1/3-1/2c hemp hearts

Preheat oven to 350 degrees.

Measure and mix together flours, making sure there are no chunks or lumps(sift if you have a sifter). Ass the rest of the dry ingredients and combine well. Mix the coconut oil and honey and add to the dry ingredients. Mix a little then start adding your warm/room temp milk. Keep adding milk until you have a muffin batter consistency.

Fold in the carrots and dates. Fill muffin tin 2/3 of the way full. I used papers, you probably don't have to. Since I only have one muffin pan, and I'm impatient, I made 12 muffins and a 9x5in pan that I then cut into bars. Muffins bake for 20-30 minutes, and the bars went 40 minutes I think. They were a little under done but still delicious.