Normally, I get these puppies made as soon as all the pumpkin spiced… well, everything, hits the market. I’ve made these milk, egg, and nut free pumpkin muffins for several years now and they are always a hit with my non-food allergic nieces and nephews. That’s my litmus test, if you will. If kids without allergies love it, it’s must be good! My recipe is adapted from a pumpkin bread recipe of Alton Brown’s. I made mini-muffins instead of bread because they are easier to serve to a crowd and a great bite-sized snack for kids.
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 & 1/2 cups sugar
- 3/4 cup vegetable oil
- 1& 1/2 tbsp Ener-G egg replacer plus 6 tbsp warm water mixed until blended and frothy (=substitute for 3 large eggs)
- 1 tsp vanilla extract
- one 15 oz can of pumpkin
Preheat oven to 325F and spray each section of your mini-muffin pan with oil. Sift the flour, pumpkin pie spice, baking soda, baking powder, and salt together in one bowl. I don’t own a sifter, so I just use a fork to get the lumps out. In a separate bowl, mix sugar, vegetable oil, vanilla, and blended egg replacement together. Combine both mixtures, then fold in the can of pumpkin until uniformly mixed. Spoon a heaping teaspoonful into each portion of the mini-muffin pan. Bake for 15-17 mins, or until toothpick comes out clean, then invert pan and plop onto a clean dish towel to allow to cool while you bake the next batch. Makes about 48 mini-muffins.
Being a Floridian my entire life, there are several things I’m ashamed to admit I’ve never done. I’ve never been to the Florida State Fair, the Strawberry Festival, Sweetfield Farms famous corn maze, or blueberry picking. Well, now I can cross blueberry picking off the list! I had the pleasure of spending a quiet afternoon, camera in hand, picking blueberries at BlueYouth Berry Farm. The people there were very friendly and helpful and it was a perfect spring day.
With food allergies, the best thing about picking it myself, is that I know what’s in it. I don’t have to worry that it was “processed in a facility with…” or that it “may contain…” anything other than delicious, fresh off the bush, larger than life, bursting with flavor Florida blueberries!
The friendly folks at BlueYouth even helped me pick out a few blueberry bushes to take home and nurture for my very own!
I keep my blueberries in a dish on the kitchen counter, so they can continue to ripen and so I can steal a handful now and then as I walk by. 😉 Today’s blueberry recipe is pretty simple, as it was early in the season and I didn’t come home with more than a little over a pound. But never fear, I will be back and report to you all of my delicious allergy-friendly blueberry goodness.
1/2 cup Quaker Old Fashioned Oats
1 cup water or vanilla soy milk
dash of salt + dash of cinnamon
1/2 cup fresh blueberries
1/2 banana, sliced
honey for drizzling
Combine oats, water or milk, salt, and cinnamon then microwave for 2 minutes. Top with sliced banana and fresh blueberries. Drizzle with honey. Mmmmmmenjoyyyyy.
Remember waffles? I do. My husband and I had the best waffles at this little island restaurant while on our honeymoon in Kawaii. Every now and then I get a craving for them (and the kids beg me). So here we go!
My first word of advice is buy your own waffle maker. Waffle makers are a type of kitchen equipment that can only be cleaned by wiping with a damp cloth. That is not going to cut it (the allergens). Usually waffles are made with milk and eggs. If your waffle iron, or your host’s waffle iron, has been used to make traditional waffles, get a new one. Period. Then, you can enjoy waffles whenever you want- without going to Kawaii!
My recipe comes straight off the Bisquick box. It used to say “1 egg (optional)” but now it doesn’t say optional. But guess what? It still is!
2 cups Original Bisquick mix
1 & 1/3 cup of soy milk (we use Publix Greenwise vanilla soy milk)
2 tbsp vegetable oil
I usually take a fork to the dry mix first to get a head start on getting the lumps out and then add the wet ingredients. Pour onto a hot greased waffle iron (I use Crisco brand shortening) and close lid. My waffle maker tells me when it’s done with a light, but it takes about 5 to 10 minutes and the steaming has stopped.
Serve with dairy free butter (we use Earth Balance brand) and syrup (we use Hungry Jack Lite or Cary’s Premium Maple Syrup).
Why have just regular pancakes when they can be “SUPER” pancakes?! This recipe comes courtesy of the Bisquick Box. Adapted, of course.
2 cups Original Bisquick mix
2 tsp baking powder
1 tsp vanilla
2 tbsp sugar
1 & 1/3 cup vanilla soymilk. We use Publix Greenwise vanilla soymilk
1 tbsp Ener-G egg replacer mixed into 4 tbsp warm water (=2 eggs)
Optional mix-ins: fresh blueberries, Enjoy Life or Divvies brand chocolate chips…
Stir all ingredients together until blended. Pour 1/4 cupfuls onto hot greased skillet. Cook until edges are dry. Turn and cook until golden.
For syrup, we use Hungry Jack Lite or Cary’s Premium Maple Syrup. For butter, we use Earth Balance.
Prepare bacon in a separate skillet, according to package directions. We use Oscar Meyer brand center cut and thick sliced.
Sometimes we’ll also have Ore-Ida toaster hash browns or Jimmy Dean pre-cooked turkey sausage. If you’re looking for scrambled eggs with this breakfast, well, you’re in the wrong house!