ALLERGY
Guess who’s not allergic to corn and peanuts anymore!! I was completely ecstatic when I got the results in the mail! AND, his remaining allergies to milk, wheat, oats, rye and eggs have gone down some too – it was severe and now it’s just bad. Boy, was results day a happy day!! So, to celebrate the great news I’ve attached a recipe card for these allergy-free muffins. I make up his recipes since he’s allergic to so many things. This muffin recipe has been baked and tweaked loads of times and is the best version to date. :)
The recipe is wheat-free, and free of flours that have similar proteins to wheat. Spark isn’t gluten intolerant, but allergic to the wheat protein. But if you are gluten intolerant, this recipe is gluten-free too! It’s also dairy-free, soy-free, egg-free, and peanut-free. And I like it because it has a veggie (pumpkin) and fruit (applesauce – which was added recently, when he out grew his apple allergy.) Also, please note that the brand of “butter” spread is not Smart Balance, but Earth Balance.
The PDF has 2 copies of the recipe, just because there was space – maybe you could pass one along to a friend? Print one page, flip the paper and print again, and trim – so the recipe card is printed front and back. (See this post for specific paper used and trimming instructions.)
If you or someone you love has food allergies, I truly hope this recipe helps! :)
{design © claire sneau : for personal use only}