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This dessert is heavenly! Gluten and allergy friendly cooking at it’s best! A rich chocolately mousse filling with a delicious coconut rough base topped with a yummy chocolate fudgey sauce. It would be sinful if it wasn’t full of yummy healthy ingredients. Gluten Free | […]
As an allergy mum I get quite sad sometimes when I catch the occasional glimpse of disappointment on my son's face. I don't see it often but when I do, it breaks my heart. That look that speaks volumes. When he sees a cupcake in a bakery window that he knows he can't eat, when he smells the sausage sizzle at the hardware store, when a delicious array of food is unexpectantly offered at a casual gathering and he knows there is nothing on offer, that is safe for him to eat - that is when I see the look.
Despite all my good intentions and tireless efforts to ensure that he will never miss out on anything, the fact is - he will miss out. The reality is he will miss out on many things. The reality is that its not fair. The reality is that I am helpless to avert any of his disappointment when it comes to missing out on food.
What I can do however, is to make the time and effort to create delicious allergy friendly food that he can eat and enjoy. The smile on his face and the glint in his eyes as he trials some new allergy friendly creation brings such an overwhelming joy to my heart. At that moment, I get to witness him understand a small amount of the love I have for him. The look on his face tells me how special he feels. Sure, it's about the food, but I think it's also about someone else understanding how he feels. It's special moments like this that makes it worthwhile.
As difficult as it can be raising a a child with severe allergies, there is also immeasurable joy.
I spotted the look on my boys face one day when a brief comment was made by my daughter about how much she loved cheesecake. So decided I needed to make an allergy friendly version. I hope you love this recipe as much as we do.
You will need:
1/2 cup sunflower seeds
1/2 cup peppitas
1/4 cup chia seeds
10 Medjool dates
2 Tablespoons coconut oil
pinch Himalayan salt
15 Medjool dates
1 cup coconut cream
1/4 cup coconut oil
2 Tablespoons maple syrup
1/2 tspn Himalayan salt (according to taste)
What to do...
Process all ingredients for crust until combined and resembling crumbs. Press into a pie plate. Place in fridge.
Soak dates in boiling water for 10 minutes. Drain off all water. Place dates, coconut cream, coconut oil, maple syrup and salt in food processor. Blend until they form a smooth texture. Pour into pie plate. Place in freezer for an hour. Remove and serve
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This is such a favourite in our household. It’s so easy and delicious. My kids love it – even my daughter who doesn’t normally eat avocadoes. Perfect for entertaining guests and also everyday.
The kids and I will often devour a plate of this as an after school snack while we chat about their day. It’s also great for school lunchboxes.
This recipe is one of the many from my Easy Allergy Free Christmas eBook. You’ll find the book has many special occasion recipes but also recipes for everyday yumminess.
Peanut Free | Tree Nut Free | Dairy Free | Egg Free | Wheat Free| Soy Free | Gluten Free | Top 8 Free
You will need...
2 Ripe Avocados
1/2 jar (375ml) salsa*
1 Tablespoon lemon juice
Salt & pepper
What to do...
Cut avocados in half, scoop out the flesh and place into a bowl.
Add lemon juice and salsa. Mash together until the desired consistency. I used a potato masher and mashed lightly so the dip was still chunky.
Season with salt and pepper.
Serve on a plate with corn chips
* Check ingredients of salsa to ensure safe for your situation
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This is such a quick and easy recipe to make and so delish! My No Bake Choc Fudge Brownies are perfect to satisfy those sweet cravings.
Ok, so I could say I made these so my allergic boy doesn't miss out on treats. But, in total transparency the truth is these babies are for me! I'm not sure if its the cold weather, female hormones or I haven't been taking my minerals, but I've been craving something sweet after dinner lately. This is it! No guilt and definitely satisfies those sweet cravings.
Dairy Free | Egg Free | Gluten Free | Nut Free | Grain Free | Soy Free | Top 8 Free
What you'll need...
3/4 cup coconut sugar
1 cup coconut cream
1 cup coconut oil
Pinch Himalayan salt
1 teaspoon cinnamon
3/4 cup coconut flour
1 cup choc chips
1 cup pepitas
1 cup biscuit crumbs*
In a medium sized saucepan, place coconut oil, coconut sugar, coconut cream and salt. Heat gently while stirring until melted.
Bring to the boil and reduce heat to a simmer. Add choc chips, flour, cinnamon, biscuit crumbs and peppita's. Stir until combined. Remove from heat.
Pour into a lined slice dish. Place in fridge to set for a few hours. Remove and cut into slices.
*The biscuit crumbs I used were Leda Gingernut Cookies. You should be able to pick them up from your local supermarket or use whatever biscuits are okay for you.
When you make these babies, they are best stored in the fridge. If you wanted them a bit firmer, you could replace half the coconut oil with cocoa butter.
I used Enjoy Life Choc Chunks which are Top 8 free and our go-to chocolate chips. You can buy them from health food stores or online.
These are great with a cup of tea after dinner or when you feel like eating something naughty. They are fast becoming a favourite in our household... I may even let the family try them soon!
I hope you enjoy them. I'd love to know your feedback so please leave a comment below