As a food allergy mom and a blogger, I do try to come up with original recipes by using my allergy friendly products. However, one of my priorities has always been helping people who are just starting out in the world of food allergies. To me, this means that you need to ease them into it. There is no handing them a huge cookbook of weird, funky recipes and expecting them to skip off happily. In a perfect world, this would work. In every day life, we all work and still have our daily routines that are followed. This does not always allow for meals that are all made from scratch all of the time, seven days a week. Is it more cost effective to learn how to make everything rather than purchase a lot of boxed items? Yes (unless you are an awesome couponer and sale finder). But, again, in a perfect world.
Our local store had a sale on blueberries this week. We have had blueberry pie, blueberry gluten free pancakes, froze some for later use and I also made a blueberry cake that even my fussy son scarfed down. This is not a completely homemade recipe but it's great tasting, it's fast and it's allergy friendly.
Ingredients:
1 Box Gluten Free Pantry Muffin & Scone Mix
Ener-G Powdered Egg Replacer = 2 eggs
3-4 Tablespoons Spectrum Organic Palm Oil Shortening
1 Teaspoon Vanilla
1 Cup Milk of your choice
3 Teaspoons Cinnamon
1 Teaspoon Allspice
5 Oz. Blueberries
Topping- mixture of cinnamon and sugar
Preheat oven to 350 degrees. Prepare a square cake pan and set aside.
In a large bowl, combine the box mix and egg replacer. Mix well. Add the palm oil shortening, vanilla, milk and spices. Mix until there are no lumps. Gently fold in the blueberries making sure to mix gently to keep most of the berries intact.
Pour the mixture into the cake pan. Top with the cinnamon and sugar mixture. Bake approximately 20 minutes or until a toothpick comes out clean.
Cool before slicing.
Our local store had a sale on blueberries this week. We have had blueberry pie, blueberry gluten free pancakes, froze some for later use and I also made a blueberry cake that even my fussy son scarfed down. This is not a completely homemade recipe but it's great tasting, it's fast and it's allergy friendly.
Ingredients:
1 Box Gluten Free Pantry Muffin & Scone Mix
Ener-G Powdered Egg Replacer = 2 eggs
3-4 Tablespoons Spectrum Organic Palm Oil Shortening
1 Teaspoon Vanilla
1 Cup Milk of your choice
3 Teaspoons Cinnamon
1 Teaspoon Allspice
5 Oz. Blueberries
Topping- mixture of cinnamon and sugar
Preheat oven to 350 degrees. Prepare a square cake pan and set aside.
In a large bowl, combine the box mix and egg replacer. Mix well. Add the palm oil shortening, vanilla, milk and spices. Mix until there are no lumps. Gently fold in the blueberries making sure to mix gently to keep most of the berries intact.
Pour the mixture into the cake pan. Top with the cinnamon and sugar mixture. Bake approximately 20 minutes or until a toothpick comes out clean.
Cool before slicing.
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